When Carla arrived in Kyoto, she knew this wouldn’t be just another culinary trip. It would be a meeting of worlds. The delicacy of Japanese cuisine, the quiet meaning behind a tea ceremony, the harmony of every gesture—everything seemed to whisper stories, and Carla was there to listen.
Guided by a local master, she took part in a traditional cooking class held in a serene Japanese-style home. Woven tatami mats, soft wood textures, warm light filtering through shoji doors. Sitting cross-legged, Carla learned to prepare sushi with ritual-like respect, each cut intentional, each ingredient honored.
But the experience went beyond technique. It was personal. With every sip of matcha and every hand-rolled onigiri, she embraced a philosophy she already holds dear in her own kitchen: do less, but do it well.
“Here, I’ve learned that even a single grain of rice can tell a story,” Carla said with a soft smile.
Surrounded by the aromas of rice vinegar, seaweed, and ginger, she took notes—not to replicate the recipes exactly, but to make them her own. To carry them gently into her next ebook. With respect. With heart.
