about kitchen cow
Kitchen cow was created from the love of food and the love of talking about it. While I have always written occasional blog posts about food, my first bento post, dated May 3, 2006 was the one that really got this site started.
A few weeks after inundating my livejournal friends list with more bento posts, I decided to give them a home of their own at http://kitchencow.livejournal.com. Because my love of food extends from beyond the world of bento, it has mutated (!) from being a bento blog into a food blog. Sure, a large percentage of the content is bento, but I like having the freedom to write about food I ate, food I cooked, or sometimes, even just food I photographed.
Exactly a year after the beginning of my bento blogging exploits, I finally gave in, bought my own domain and kitchen cow’s newest chapter unfolds.
Welcome to the kitchen. There’s always room for one more. (Don’t mind the cows, they don’t bite.)
the kao behind the kitchen
While there are a lot of non-sentient cows in the mix, the only real person behind the site is kaoko (Me – I speaketh in third person! Bwahahahahaha!). A full-time copywriter by profession, Kao doesn’t really have much time to cook on weekdays, other than for her bento. That’s why it’s doubly special: it gives her something to look forward to, come lunchtime, and it lets her do something she really loves: cooking.
While she’s never had a formal cooking education, she wants to take cooking classes in the future. All in the hopes that it’ll finally teach her something she desperately wants to learn: High Speed Vegetable Chopping!
what’s with all the Japanese food?
My love affair with Japanese food began when I entered grade school. As a reward for good grades, we’d go eat at Kamameshi House. At that time, my usual orders were limited to Ebi Tempura, Tonkatsu, and Kakiage. The consuming passion for sashimi came much much later. Don’t get me wrong. I love Filipino food. In fact, I want to share it with the world. But Japanese food has always been special to me, and still is.
In my pre-teen years, as I was learning to cook, it was inevitable that I’d want to experiment on Japanese food. The simple tonkatsu was easily my early masterpiece. Still, ultimately, it’s preparing bento that encouraged me to experiment and learn new dishes. Because I’d usually be cooking for one, failure wasn’t a big deal. If I screwed up somewhere, I can easily eat my mistakes.
Now, more than a year later, my repertoire has grown and crossed over to other cuisines. Still, when asked what cuisine I love best, it’ll always be Nihon Ryouri.