Navigating Noodles and Nihonshu: An Interview with Jack Thompson, Expat Food Explorer
Welcome, readers! Today, we're sitting down with Jack Thompson, an Australian designer who's been eating his way through Japan for the past nine years. Jack, let's start with a burning question: What's your most embarrassing food-related mishap in Japan?
"Oh, where do I begin? Picture this: my first week in Tokyo, I confidently stroll into a ramen shop, point at a menu item, and declare 'One, please!' in my best Japanese. The staff exchange glances, then burst into laughter. Turns out, I'd ordered a single noodle. Not a bowl of ramen – just one lone noodle."
Jack's recovery from this hilarious mishap? He slurped that single noodle with gusto, then sheepishly asked for a full bowl. It turned out to be a great icebreaker, with the staff taking him under their wing and teaching him proper ramen etiquette.
Cultural Adjustments in Japanese Dining
When asked about his biggest cultural adjustment in Japanese dining, Jack didn't hesitate: "Oh, definitely the slurping! In Australia, it's considered rude, but here it's a sign of appreciation. The first time I heard a businessman noisily enjoying his soba, I nearly choked on my own noodles. Now, I'm a champion slurper. It's liberating, really."
Food Fortune-Telling Game
We played a quick game of "Food Fortune-Telling" with Jack. Here are some highlights:
Takoyaki (octopus balls): "If takoyaki appears in your expat journey, prepare for some unexpected twists and turns. Just like biting into one of those piping hot spheres, life in Japan will surprise you – sometimes burns your tongue, but always leaves you wanting more."
Natto (fermented soybeans): "If this sticky situation crops up, it means you're in for a period of acquired tastes. Whether it's food, customs, or language, you'll encounter things that seem strange at first. But stick with it – you might just develop a craving for the unconventional."
Hidden Gem Discoveries
Jack shared some of his favorite off-the-beaten-path eateries:
- Tokyo: A tiny ramen shop in Koenji, run by an eccentric old couple. Only open on days ending in '3' or '7'.
- Kyoto: A centuries-old tea house in a bamboo grove, run by the 15th generation of the same family.
- Hokkaido: A rustic seafood joint in Otaru with a "Chef's Mood" special that changes daily.
Overcoming Food Fears in Japan
"Embrace the chaos! Seriously, some of my best experiences came from culinary misunderstandings. That said, learning a few key phrases goes a long way. 'Osusume wa nan desuka?' (What do you recommend?) is my go-to. And remember, most locals are thrilled when foreigners show interest in their cuisine. They're usually happy to guide you."
Culinary Influence on Design Work
Jack explained how his culinary journey has influenced his work as a designer: "It's been transformative! Japanese cuisine is all about balance, simplicity, and attention to detail. I've incorporated these principles into my designs. There's a concept called 'ma' in Japanese aesthetics – the importance of negative space. I now see that in everything from plating techniques to garden layouts. It's changed how I approach visual composition entirely."
Final Advice for Culinary Explorers
"Get lost – literally! Some of my best discoveries happened when I wandered off the main streets. Strike up conversations with locals, even if it's just with gestures and smiles. And most importantly, approach everything with a sense of humor and adventure. Japan's food scene is like a giant, delicious puzzle waiting to be solved."
We hope this interview has inspired you to embark on your own culinary adventures in Japan. Remember, every meal is a potential story – or hilarious mishap. Itadakimasu!