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Moon Sang Park and his wife, Farank at Satuma |
Japanese food for positive thinking
MOON Sang Park, who owns the popular Satuma Japanese restaurant in Kentish Town, is able keep calm under pressure thanks to a lifetime study of oriental martial arts.
“They are a way of life,” Moon Sang says, “keeping you fit, relaxed and confident.”
The former catering consultant decided to open the restaurant six months ago with his Turkish-born wife Farank, who also works at Satuma.
The couple met at a language college in Hendon in the early 1980s soon after they arrived in this country, and now live in Watford with two children.
“Japanese food is very balanced and healthy,” Moon Sang explains. “We eat a lot of fish, which as everyone knows is very good for you.”
One of the popular dishes is Bibimbab, a 500-year-old recipe made from steamed rice and marinated vegetables with a fried egg on top. A restaurant speciality is miso soup. Made with fermented bean paste, seaweed, spring onions, tofu and a little sea salt, this drink is revered by the Japanese, who believe it is imbued with great health benefits.
“I drink a cup of miso a day, which keeps me fit,” says Moon Sang. “But it has to be perfect. If not I tell the chef to pour it away and make some more.”
My companion and I started our lunch with Japanese tea, followed by delicious and warming miso. Unlike western fare, which merely fills you up, Japanese food seems to release pleasure buttons in the stomach.
We both enjoyed a Satuma Bento set, a lunch box of steamed rice, sushi, salmon and rice bundles, seasoned salad and Japanese pickles and ginger – exquisite. It was followed by a bowl of fresh fruit slices.
Lunch was under £10 each and rather than feel sluggish at the end I actually had more energy for the afternoon. Moon Sang says: “My philosophy is: eat healthy food and you will think and act positively.”
Restaurant specialities include bluefish tuna and sea bass as well as meat and vegetarian dishes. Moon Sang is seeking a licence to serve saki race wine, which he compares to a fine wine.
PETER GRUNER
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