Whiskey, Wasabi, and a Lesson in Courage
From panic to purpose plus 3 great Japanese pickle recipes
Dear Sensei,
Some people find clarity in meditation. I found mine with a bottle of Jack Daniels—and sushi patrons I wasn’t ready for.
When asked about my sushi origin story, I always start with the part where I summoned the chutzpah to cater a sushi party even though I had never seen or even tried sushi before. The part where despite not having access to a nearby sushi bar or being able to find the ingredients suggested in Japanese cookbooks, I refused to surrender to the challenge. Instead, I armed myself with insatiable curiosity, determination, and 2 non-negotiable rules that formed what felt like a formidable battle plan.
Rule Number One. No raw fish. No one was going to die under my watch.
Rule Number Two. Add a Southern spin…because bless our hearts, there isn’t much a little cream cheese or something fried and crispy can’t fix. Certainly that applied to sushi, too.
Somehow, I managed to pull it off, Sensei. The client praised the creativity of the sushi- sushi unlike any they had experienced before. The final menu included an eclectic mix of more traditional cucumber rolls with fun standouts stand-outs like some overly seared tuna (refer to Rule Number One), crawfish with cream cheese and tempura asparagus (Rule Number Two), and a pickled okra roll—a mix of my Southern roots and a nod to the Japanese tradition of using pickled vegetables.
What was intended to be a one time only event sparked a blaze of new creativity for me in the kitchen as well as a growing reputation for Southern-style sushi. Word spread quickly, and before long, diners from nearby towns started reserving tables for something they couldn’t find anywhere else.
Yes, Sensei, I always tell this part because this is the version where I shine like an unlikely but victorious anime heroine. It’s what happened next that I don’t often tell. But without this part of the journey, I can say for sure that I would not have become a sushi chef.
I always looked forward to sushi nights, but nothing excited me more than a call I received for a special reservation. The client would be driving in from a nearby town with a group of automotive industry businessmen they needed to impress.
I remember it all so clearly. When the cars lined up in front of the restaurant, I stood confidently behind the counter ready to present what I felt was my best and most creative sushi menu yet. As the group of sharply dressed men stepped out of those cars, I froze. Upon entering the restaurant, each bowed politely before taking their seats. Their host excitedly thanked me for organizing the evening and casually confirmed what I desperately hoped wasn’t the case. The businessmen had just arrived from Japan!
A stream of panicked thoughts and colorful curses raced through my mind. My confidence was gone and my hands began to shake. I steadied them around a bottle of Jack Daniels and ducked out of the room. The bathroom door clicked shut behind me. The weight of what I was about to attempt pressed down so impossibly hard that it knocked me to my knees. Tears streamed freely; doubt and panic consumed me.
Curled up on that cold bathroom floor, running away felt like the only viable plan. Doubt screamed so loud I was sure everyone could hear. “What the hell were you thinking? No way you’ll pull this off!” Somehow, cutting through the noise, came a quiet voice “You’ve made it this far. Don’t stop now.” After a couple swigs of whiskey, I dabbed at my mascara-streaked face, and readied myself to face my fate. Clutching the bathroom sink, I stared into my reflection and made a promise. “Just get through this, and you’ll NEVER play sushi chef again.”
I held my breath with that first sushi platter that went out, nervous and on edge waiting for their verdicts. I expected laughter or even worse, them simply leaving. Instead, there was nothing. Just silence. I watched anxiously as a few flashes flickered from the cameras strapped around their necks. They ate stoically. And then…they ordered more. And more. I felt relieved as platter after platter went out - grateful they embraced my unique take on sushi.
As I watched them leave, each smiling widely and bowing enthusiastically, something shifted. I realized that I didn’t want to stand behind a curtain of doubt ever again. Sensei, you arrived cloaked in fear and panic, pushing me to the brink. But you were the teacher I didn’t know I needed, showing me that even in chaos, there’s clarity—and in doubt, a spark of purpose. It wasn’t enough to make my “Marisa-maki” or host a few Sushi Nights. That night, I wasn’t just serving sushi—I was stepping into a calling. Becoming a sushi chef wasn’t just my new goal; it was the start of a new journey that would push me and shape me in ways I couldn’t yet imagine.
3 Easy Japanese Pickle Recipes
Pickled things, or tsukemono, are practically their own food group in Japanese cuisine—or at least that’s how it felt to me during my early sushi days, poring over cookbook after cookbook. Pickled ginger, daikon, eggplant, burdock root…the list was endless. Unfortunately, none of it was available in my small-town Asian market. Out of necessity, I learned how simple it is to make my own. Over time, it became less about necessity and more about the joy of controlling ingredients and experimenting with flavors.
If you’ve never tried making Japanese-style pickles, here are three easy recipes to get you started: pickled ginger, pickled daikon (takuan), and pickled shiitake mushrooms.
Pickled Ginger
Pickled ginger is a sushi staple, traditionally meant for polite palate-cleansing bites. But I’ll be the first to admit—I’m on team “eat as much as you want.” It’s not just for sushi, either. I love adding it to rice bowls, salads, sandwiches, and sauces for a zingy kick. It’s incredibly easy to make at home! Yes, even the pink version.
Pickled Daikon (Takuan)
I can’t count the number of times I’ve been disappointed by store-bought pickled daikon—waterlogged, limp, and downright uninspiring. (And don’t even get me started on that fluorescent yellow that looks like someone left a highlighter in the package.) Making your own is a game-changer, giving you everything this classic should be: crunchy, vibrant, and delightful. A bit of turmeric adds gorgeous, natural color without overpowering the flavor.
Pickled Shiitake Mushrooms
Dried shiitake mushrooms are not cute. There. I said it. But when you pickle them? Now that’s a thing of beauty! They transform into something truly spectacular: sweet, salty, and full of flavor. Kick it up a notch by tossing the pickles with a splash of sesame oil, Japanese 7-pepper blend (shichimi togarashi), and some scallions. You’ll thank me later.
HOTTAKE for someone who enjoys both