The other day, I visited Sendai
and spent time engaging with ingredients from Miyagi.
Early in the morning at the Sendai Central Wholesale Market,
tuna landed in Shiogama moved through auction, processing, and distribution.
Standing there, I was able to sense the atmosphere of that process firsthand.
Seeing how a single fish is handled,
and in what condition it reaches the kitchen,
offered a moment to reflect on how we engage with ingredients.
Markets, producers, and cooks.
Each plays a role, and their work quietly connects to one plate.
I take this experience in, calmly and thoughtfully.
