Lovejoy’s bar and grill
Address: 101 E. Grand Avenue, Laramie, WY 82070
Website: https://www.elmerlovejoys.com/
Country Represented: Japan
Special:
Chicken Katsudon - Panko fried chicken cutlet seared into 3 scrambled eggs and cooked in dashi broth. Served on a bed of steamed rice with mushrooms and scallions, and garnished with nori, furikake, katsu sauce, and a spicy mayonnaise!
Fraidoon Karimi
Visiting UW scholar - Research Scientist Assistant, Department of Plant Sciences, writing about Japan
In the university cafeteria at Tokyo University of Agriculture and Technology, I frequently smelled the reassuring scent of katsudon. I still recall the happiness my lab partners experienced when they shared that lunch, even though I was unable to have it myself for dietary reasons.
In Japan, eating is a celebration of harmony, simplicity, and respect rather than merely a means of subsistence. The great significance placed on avoiding wasting food and the profound enjoyment of each meal are two of the most inspiring features of Japanese cuisine culture. I've carried these lessons with me and they still influence how I think about food and community.
While sushi might be the superstar of Japanese cuisine, my fondest food memory from Japan isn’t about sushi at all. Instead, it’s about a humble, everyday delight—onigiri, the ultimate Japanese grab-and-go snack!
Back when I was pursuing my PhD (2015–2028) at Tokyo University of Agriculture and Technology in Fuchu, Tokyo, onigiri quickly became my go-to comfort food. It was available everywhere—7-Eleven, Hakuyō Yen, Lawson—just sitting there on the shelves, perfectly wrapped, waiting to be enjoyed.
The first time I picked one up, I turned to my labmate and asked in genuine curiosity, “What is this green sheet wrapped around it?” His response completely caught me off guard! As I peeled back the crisp nori (seaweed) and took my first bite, my mind raced—Wow, these people really found a way to turn ocean plants into something so tasty! No wonder Japan has mastered the art of food sustainability.
Onigiri wasn’t just a delicious snack; it was a lesson in resourcefulness, culture, and the beauty of simple pleasures. Every bite reminded me that even the most unassuming foods could carry deep stories and traditions.