"But when she turned twelve,
Niki had to help out at the family
business - a seafood warehouse for
chefs. Niki didn't like the icy
building. The fish stared at her
with dead eyes.
When I grow up, Niki thought,
I'll do my own thing."
I knew nothing of Niki Nakayama prior to reading this excellent picture book biography. Now, I know much more about her story and want to share it with you. When I was telling a friend about it, she said she had seen Niki on Netflix. I have done some research to learn more about her. Although it really is not necessary, as the artists who wrote and illustrated it have done a great job.
Niki was born in Los Angeles to Japanese parents. The outside world and the family's home were two very different places ... except in the kitchen. Niki's mother cooked many American dishes with a hint of Japanese cuisine to add interest. Niki saw mealtime as an occasion for happiness with family, filled with love and laughter. Growing up she loved to create her own meals. There came a time when Niki helped with the family business - selling seafood to chefs. She did not like working there.
Niki's parents paid close attention to her brother, not so much to their young daughter. Her determination to prove herself successful took her to Japan after her high school graduation. There she learned the nuances of telling stories with food, a feast named kaiseki. It became her calling. Cooking school was next, a place where she watched and learned to use her talents to became a sushi chef.
A return trip to Japan and great determination led to her work learning what was needed to tell her own stories through food. Her own sushi restaurant was next. Told it was impossible, she refused to be stopped by the expectations of others.
"From morning till night, she planned and
ordered, sliced and chopped, prepared and
plated. She even washed dishes.
By the end of the year, customers lined up
at the door."
Knowing a sushi restaurant was not her dream, she decided to close. That closure led her to the success she is experiencing today - a restaurant named n/naka. It was her dream fulfilled.
"And whenever anyone says a woman
can't be a master chef, Niki lets her food
do the talking."
Told in a story of 13 bites, this admirable book brings Niki's life the attention of those wanting to hear stories of real people chasing, and reaching, their own personal goals.
If you haven't yet seen it, you might look for her on Netflix's Chef's Table.
Back matter includes a timeline of her life, an further explanation of both Kuyashii and Kaiseki, and a recipe for wonton pizza. Ms. Nakayama is quite the inspiration!
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