Japan’s sushi industry is notoriously male-dominated, but a group of intrepid female chefs have begun to combat the sexism preventing women from working in the field. In Tokyo’s Akihabara district you’ll now find a restaurant called Nadeshiko Sushi — and every single employee is female.
I can tell you that sex is extremely important in food preparation. It’s not a matter of gender; it’s entirely biological. A few science facts:
- When men cook meat, they might undercook it. When women cook meat, it is medium-well and slightly more emotional.
- When males prepare vegetables, they are typically more angular and much heavier. Female-cooked vegetables have a soft, pink, pretty mouthfeel, but are less trustworthy.
- Grains prepared by men are woodsier, more adventurous, but often prone to violence. Grains prepared by women are perceptive, intuitive, and have notes of melon and strawberry.
Little known fact: Men don’t use many spices on food, but will express themselves with hot sauce or butter at a much earlier age. Women get extra spices that men don’t have access to: Including turmeric and coriander. Women gain more spices until they are about 50 years old, at which point their spice rack is full.