i am slow


i am member of slow food since 2007, but it was the first time that i officially cooked for the members of berlin. i thought this special moment, needed a special dish, a good message. i decided to make one of my favorite japanese dish, sukiyaki. sukiyaki is prepared on the table and like “fondue” everyone use their own cutlery to take the food from the pan. normally prepared just for family this way. and many times in special occasions, as for example, when someone get married and the family wants to say: “you are welcome” for the new person, or between partners when a business is done.

stanislaw and karin, the hosts of the house organized everything, and as stanislaw is from poland, they did “pirogies” to start and plum “knödel” to finish. many thanks for supporting my work,  in all events, all the time!

ulrich greiner made an amazing wine degustation! and the following pictures. so nice to have meet you!

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many thanks to everybody who came and yuki for the help. i wish i would have had more time to know everybody!

special thanks to shoko kono, an amazing japanese chef based in berlin, for the help with the “second pan”.

“Slow Food is a global, grassroots organization with supporters in 150 countries around the world who are linking the pleasure of good food with a commitment to their community and the environment. Slow Food believes that everyone has a fundamental right to the pleasure of good food and consequently the responsibility to protect the heritage of biodiversity, culture and knowledge that make this pleasure possible.

A non-profit member-supported association, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

Today, we have over 100,000 members joined in 1,500 convivia – our local chapters – worldwide, as well as a network of 2,000 food communities who practice small-scale and sustainable production of quality foods.”


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