Exploring the Authentic Flavors of Maharashtrian Cuisine in Japan: A Culinary Exchange Experience

What was the review by the Japanese?

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It feels like a dream, a thought I had years ago: to travel the world with my food. When I started Every Aroma in 2010-11, I was doing everything that my customers wanted—Thali, Chinese, Italian, Indian, and more. But over time, I realized I had found my true calling: Kolhapuri and other regional cuisines from Maharashtra. It’s home food for me, simple yet flavorful, but for people anywhere in the world, it’s a whole new experience—a cuisine that hasn't been fully explored yet.

It was through this very cuisine that I met Hitomi, a Japanese local who came to India to explore the western coast and its regional flavors because she was planning to open an Indian restaurant in Nagoya, where many were unfamiliar with authentic Indian food (not just butter chicken and naan). I remember telling her, Take all the time you need and ask me anything.

Sometimes, it’s not about money or the number of hours spent—it’s about the passion and the joy of sharing something you love.

So when Hitomi came back to India in 2023 with her friends, who shared similar dreams, I was excited to teach them our local favorites—Batata Wada, Kotimbir Wadi, Bharlela Vanga, Chicken Kolhapuri, and more.

I’m always on the lookout for interesting collaborations with local home chefs, restaurants, and hotels, not just in Mumbai but across the country. When I realized that opportunities in India weren’t opening up as I had hoped, I decided to take the leap internationally.

In January 2024, I asked Hitomi if she’d be interested in a Culinary and Culture Exchange Experience where we could teach people about Maharashtra and share our food with them. After several months of planning and discussions, we decided to do it in October 2024 at two locations in Japan: Nagoya and Isumi. Little did I know that Isumi, a place I had never even heard of, would capture a piece of my heart, and I would meet the kindest person, Kaoru, along with the wonderful locals of Isumi.

Nagoya

On October 3, 2024, Hitomi met me at Nagoya station for my very first Shinkansen ride—goosebumps all around! She welcomed me to her restaurant, and it felt like home. From the kitchen tools to the masala box, even an Indian calendar, she made sure to offer the full Indian experience. Hitomi had gathered all the ingredients I needed, while I brought my own dry spice powders and Indrayani rice from home.

We also decided to use local edamame for the Usal dish, one of my favorites. We immediately got to work—Hitomi soaked the pulses for Misal and hung curd for Shrikhand, alongside ingredients for Aape.

Despite the cold winter, fermentation was made easy by using her Bri Marie method: hot water at the bottom, and the batter vessel on top. We had fresh curry leaves and green chilies from her garden, while tomatoes, being quite expensive, were used sparingly. Potatoes came from another city, and all the wet masalas were freshly made in-house. Our menu included Saoji, Malvani, and Kolhapuri dishes, and we spent all of October 4th preparing everything.

That evening, Hitomi and her husband took me to a local Soba noodle place for an authentic Japanese meal—it was absolutely delicious, full of unique flavors, and yes, there was Sake too! 😊

On October 5th and 6th

The main event unfolded. Nervous and excited, I wore a Saree with a Nath (Maharashtrian nose ring) and Bugadi (earring), and we welcomed 30 guests on Day 1 and another 30 on Day 2. They came from all walks of life—locals who loved Indian food, restaurateurs, Hitomi’s loyal customers, teachers, fellow chefs, and even some who traveled an hour by train just to be part of this experience. With the help of an interpreter (Tom), I was able to communicate with everyone, sharing the story of Maharashtra, answering questions, and serving them our special dishes.

One question I have been asked was whether they (The Japanese Locals) could handle the spice. To my surprise, everyone was eager to try everything on the plate—especially the Saoji, which is known as the spiciest of all Maharashtrian dishes. Their curiosity, fondness, and love for Indian food were evident. I felt like a celebrity, with guests asking for photos and even giving me gifts. I was overwhelmed with emotion—humbled, grateful, and incredibly happy.

Isumi

Isumi, about an hour and a half metro ride from Tokyo, is the epitome of rural Japan—pure, simple, and deeply rooted. Kaoru welcomed us with his trademark warm smile and hug. The station was small, just a few steps from the exit, and the cool breeze paired with the warm sun made it the perfect day. We didn’t have much prep time, but Kaoru had other plans. He wanted to show us around, introduce us to the locals, and tell them that someone from India had come to cook for them.

He took us to a traditional Japanese home, where everything was locally grown and handmade. We walked through a scenic area with a lady giving a young girl a haircut on a chair under the open sky. Kaoru also showed us brown rice drying with a beautiful forest backdrop. The food there was vegetarian, organic, and incredibly soulful. The pottery for serving was made by a local artisan, reflecting the essence of Isumi and its people.

We also met the local baker, who graciously showed us his setup and explained how he grinds his own flour. On our way back, we stopped by a traditional Japanese house where local women were gathered, weaving and chatting.

For me, a city girl who often visited her grandmother’s rural home, this scene brought me so much joy—no matter the country, the feeling of community and togetherness is universal.

October 12th and 13th

Kaoru’s restaurant in Isumi was the perfect setting for our second cultural feast. After a visit to the local beach, we were ready to host another memorable experience. With the help of the locals—Tatsu, the local boy, and some volunteers from neighboring towns—we served a menu identical to Nagoya’s: Saoji Chicken, Kolhapuri Chicken Sukkha, Malvani Prawns, Misal, Batata Wada, Rice, Shrikhand, Bharlela Bhindi, Aape, Batata and Peas Bhaji, Sol Kadhi, Dry Coconut Garlic Chutney, and Edamame Kolhapuri Masala.

When the last diner left around 3:30 pm on October 13th, it finally hit us—WE DID IT. Together with Hitomi, Kaoru, and our incredible team, we pulled it off. This was a first for all of us, and we had served a unique spread that resonated deeply with the locals. I was so filled with emotion, I could only cry—tears of joy, gratitude, and fulfillment.

I was touched by the love and kindness showered upon me by the people of Japan, and as I shared this moment with Hitomi and Kaoruu, I realized that meeting them must have been part of my journey, part of my karma. That’s why I had the word "Karma" tattooed on my arm, as it led me to this beautiful experience in Japan.

We hugged each other, feeling overwhelmed, but in a joyful way, and even ran around in circles, celebrating. As Kaoru dropped us off at the station, he ran alongside the train to say goodbye—such a "filmy" moment, but one I’ll never forget!

These two wonderful souls, Hitomi and Kaoru, have given me some of the best moments of my life. The first of many.

See you soon, Japan. We aren’t done yet.