01. Japanese Knife and Kitchen | KAISEKI APPRENTICE JON


Jon Klip is talking about Japanese Style Grip and about Japanese Kitchen. Enjoy Video! 

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When I was school, my parents and teachers often told me that manner and posture are more important than becoming good at what I am doing. You can find this thought with many Japanese cultures such as calligraphy, tea, Karate, Kendo... When you start to learn any of these, teachers always teach greeting and posture at first and doesn’t matter how good you are, if you can not follow what it should be, you won’t be good at this.
When I was a kid, I didn’t like this part of the culture, I thought food just needed to be delicious, fighters just needed to be strong, doesn’t matter how you do.
After growing up, I start to realize that most of these “Posture” has all reason that pioneers founded spending a long time. If you don’t follow these, you may find a problem in the future. If you focus on lifetime skills, following this posture might less risk for the future.
Because of the long history of culture, even Japanese are often forgetting why we need to follow what it has been. Jon Klip is digging and teaching us why these Japanese style postures are existing and how good it is still to follow.

- Hokuto Aizawa (Hitohira)


Jon Klip

Find Jon's full series from here.

Currently a chef at traditional Kaiseki restaurant in Kyoto.
After high school, Jon moved from his hometown Toronto, Canada to attend the Culinary Institute of America in New York.
He has been working in Japanese restaurants for over four years, including Kajitsu and Sushi Ginza Onodera in New York City.
Qualified with the “Gold Medal Certification in Washoku” from the Japanese ministry of agriculture and was recently featured in “ウチの子ニッポンで元気ですか” on TBS a Japanese TV broadcast on a national network.

Contact for any collaboration jklip13@gmail.com or Instagram @jonklip

日本の会席料理店で修行するカナダ人のジョンくんへの番組等の出演及びお仕事の依頼・お問い合わせ等は info@hitohira-japan.com までご連絡ください。

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