While Granny Parker sparked my imagination, it was my Okaasan (mother) who taught me the artistry, discipline, and creativity of cooking. She showed me that great food was not just about following recipes—it was about timing, resourcefulness, and caring for those you cook for.
Okaasan had a passion for Japanese cuisine, reflecting our heritage, but in late 1950s and early 1960s Australia, authentic ingredients were scarce. She improvised brilliantly—when she wanted to make a traditional Japanese soup but couldn’t find Udon noodles, she would substitute Italian spaghetti. The result was a beautiful fusion of Japanese and European flavors, demonstrating her ingenuity and love for experimentation.
From Okaasan, I learned the importance of timing—how to cook each component so that everything came together perfectly on the plate. With eight children and my dad to feed, she prepared ten meals at every mealtime, ensuring that every dish was served hot, fresh, and complete. She taught me budgeting, portion control, and the creative use of leftovers.
"Through her lessons, I learned that cooking was more than technique—it was about love, patience, and nurturing those around you."
Our dinners were always three courses—soup, main, and dessert—so no one ever went hungry. We ate a mixture of British-inspired dishes, passed down from Granny Parker, and on special occasions, Japanese meals that were eagerly devoured by my siblings. Okaasan made sure everyone was fed before she ate, quietly, without fuss, embodying generosity and care in every action.
