Ladies and gentlemen, welcome Jason Adamson. Writer, Gastronome, Internet Nerd. Adamson runs the culinary blog, On the Gas, which features everything to do with the art science and culture of food and drink. Sounds like our kind of guy. Plus he lives in Japan – that’s gotta count for cool points for sure.
Hi Jason – can you briefly tell us how you came to do what you do?
I fell into hospitality as soon as I finished school. It was a good way to travel and earn money at the same time. Like many people I worked in cafes / restaurants to pay my way through university and fell into the trap of being able to earn more working ‘front of house’ in a restaurant than as a graduate.
Following my passion, a chef friend and I planned a food trip to travel overland from Bangkok to Moscow. We got as far as Shanghai and ended up living / working there for 5 years. In Shanghai I landed a job as a Culture & Communications Specialist at Microsoft – which boosted my interest in culture and led me to a Masters in Communications. Whilst in China, I met my wife (who is Japanese) and moved to Japan in 2011. Still obsessed with food – a Masters in Gastronomy at Le Cordon Bleu was the next logical step and from there, On The Gas was born.
Wow! That’s quite a history! So then what’s the main goal or focus of your site?
I guess it’s about being a platform for writers from the world of food to express themselves. That being said, the site also needs to be able to make an income to pay for itself and it has taken us a year to get it to that stage where we can afford to pay writers for content. The online world is full of sites wanting content for free – being able to pay writers (even if it is only enough for a bottle of wine) is something people appreciate.
Hey now – having funds for a bottle of wine is what life is all about. What inspires you about food?
The culture and history behind food fascinates me. Food permeates culture and society in so many ways and because it is such an everyday part of our life it is often overlooked. The whole sociology behind it – farming, coffee shops, street stalls, markets, restaurants and even supermarkets – is pretty cool when you think about it. That combined with the reasons behind ‘why we eat what we eat’ and ‘what different foods mean to different cultures and people’ intrigues me.
There’s a quote by James Michener I love: “If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay at home.”
Love it. Would you say then that culture is a big factor in yourc ulinary inspiration?
Yes. Discovering the diversity of food and the intricate ways different cultures prepare it really appeals to me.
What’s your most memorable food experience?
There are so many I could write a book – goat stew in Nepal (we had to help kill the goat), the spiciest hotpot in the world in Chengdu China (so hot that you are in hysterics – seriously it gives you a spice high and you laugh uncontrollably), Dumplings in Shanghai, Vietnamese Pho at the markets in Ho Chi Minh and Tom Yum Goong under a high way overpass at midnight in Thailand – the food in Asia is unbelievable.
In Japan I have had some great Yaki Niku (BBQ Beef) experiences, as well as some of the best sashimi I have ever eaten in my life. Even the vegetables here are unbelievable. Seriously the food culture here in Japan is unfathomable – the whole place is off the hook.
I almost want to try that hotpot! Almost. So what does food or kitchen innovation mean to you?
Making something better than it already is.
What’s one thing you just can’t live without in the kitchen?
My knife and my coffee grinder.
What’s the one thing you CAN live without in the kitchen?
Everything has a time and place – but … I guess margarine … I prefer butter to margarine.
Fair enough; I think we’d all agree with you on that. Do you have any food or ingredient obsessions?
My favourite beer snack – Dried squid with a dipping sauce of Japanese mayonnaise, wasabi, a touch schichimi pepper and a dash of soy sauce –it’s relatively healthy as well.
Is there anything you refuse to cook with or eat?
Endangered species, monkeys and humans (not necessarily in that order).
hahaha – thank goodness! In your opinion, is there such thing as food aphrodisiacs?
I wrote a piece on this actually – a semiotic breakdown of The Film Tampopo. It’s a great film , if you are into food and have not seen this then you are missing out. Watch it.
What’s the most interesting or important thing in your food world right now?
Hmmm – I am still diving into the world of Japanese food – it is an unbelievable and almost never-ending journey for me. It is so much more than sushi and sashimi as my parents in law, who are retired Japanese chefs, have helped me to learn. In a word I find it fascinating.
Have you ever had a “WOW!” moment with food or in the kitchen? Tell us about it!
I made a lemon meringue pie and accidentally used tuber potato starch instead of corn starch as a thickening agent … that stuff is amazing – like magic. Also, I have been getting into Harold McGee on Food and Cooking – that book is basically 884 pages of WOW.
What’s been the hardest (and most valuable) lessons you’ve ever learned?
There is no try – there is only do or do not ……thanks’ Yoda. Or in the kitchen it would be – “you can always put salt in but you can’t take it out.”
Both are great advice. How do you then define success in the kitchen?
Enjoying yourself, the journey and not just the end product – I find wine helps with this.
Sure does! We also have a series where people tell us about the last meal they’ll ever eat (if given the option, of course). What would be your last meal ever? Why?
Maybe Kaiseki at Kikunoi in Kyoto – Chef Murata is a god like figure. Kaiseki is basically eating the seasons but it is a very much “time and space” style of eating. The food is seasonal and local and the interior of the restaurant is adjusted / redesigned to match the season and environment – it also has a modest three Michelin stars. Either that or Babi Guling (Balinese suckling pig) at Ibu Oka the small restaurant next to the Kings Palace in Ubud, Bali – that stuff is to die for.
Sounds good to me! What’s the one thing you would tell someone who is inspiring to follow in your footsteps?
Start NOW.
Fabulous advice. Thanks Jason! You’re truly an inspiration and I’m so honored to host you on the Knickerbocker Glory blog!
Find Jason Adamson: Facebook, Twitter, Google+, Instagram & Pinterest and of course, On the Gas.
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Know someone who would be a good fit for our Feature Food Innovator series? Maybe it’s you! Comment below or throw us an email to let us know!
