Hi. I am a cook by trade and by life. I am currently the kitchen manager (don't call me chef!) of a up and coming club in New Orleans. I love all food, sometimes too much. I love to cook Cajun, Japanese, and above all, Mexican food. So, hello!
In terms of Japanese cuisine, I think that simple is better. Fresh fish and soy is unbeatable! I prefer udon over any other noodle (save maybe fried ramen), and a great ginger dressing is a must. I am currently working on a fusion sauce for ground beef dumplings made with habenero and ginger. Spicy on the front and tangy on the end.
As for New Orleans, I am determined to let everyone in the U.S. know that New Orleans is THRIVING and is more than ready for all you foodies to come visit and enjoy an American and global tradition. We are alive and cooking!
Welcome to DC! My 21 yr. old daughter was in N.O. twice this year for recovery work. She fell in love with your city and the people there. She loved the houses, too, because they were all different colors!