This Japanese-Style Apron Has Saved My Wardrobe From Countless Cooking Splatters
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For a long time I abstained from aprons. Probably because, growing up, my mom’s apron was a flimsy printed strip of fabric that barely covered her torso and seemed more like a kitschyaccessorythan a truly utilitarian item. Then when Food Network came around I noted that Ina Garten did not wear an apron. Aprons felt unnecessary and outdated — too matronly and housewifey for me, a modern woman who can break down whole chickens and shares cooking duties with her husband. But after sacrificing a bunch of belovedT-shirtstooilsplatters and then later being rushed to the hospital for aknifecut on my thumb in some very unsightly old sweats I’d set aside as “cooking clothes,” I realized that maybe it was time for an apron.
I started my search for an effective but stylish apron on what’s become my new Food Network:Bon Appétit’s YouTube channel. Googling “What apron doBon Appétiteditors wear” led me tothis storyabout their favorite Japanese-style cross-back apron — which my mom would like to note is not a true Japanesemamasan-style apron because it lacks sleeves — and after some additional poking around I found this cotton-linen-blend version on Amazon, bought the gray one, and I love it. The cross-back design makes it easy to throw on over whatever I’m wearing, and it’s so comfortable and natural-feeling that I’ll often forget to take it off to eat meals. (One time this happened and my husband and I sat down to eat dinner and watchThe Handmaid’s Tale, at which point he noticed that my apron bears a striking resemblance to the ones the Marthas wear.)
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Beyond the sheer convenience of slipping it on, the smock shape offers ample coverage from splatters and spills. The side pockets feel much more natural to me than the kangaroo-style front pouch found on other versions. And, in addition to being easy to wash, it’s actually kind of stylish. I once wore my gray apron over a blackturtleneckand jeans to cook dinner for friends; I felt less “dutiful housewife” and more “coolceramicsteacher.” Or at least “cool Martha.”
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Along with my Japanese-style apron, I am a lifelong devotee to Japanese “sprinkles,” or furikake (pronouncedfoo-ree-kah-keh, not “fury cake”), as Iwrotea while back. Also: “They were so effective at getting my brother and me to eat whatever was put in front of us that later I brought a jar with me when I went babysitting, to get those kids to eat their dinners.”
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A colleague of mine loves this stuff on scrambled eggs. My tip: mix it with rice vinegar and sesame oil to create some sort of vinaigrette for cold noodle salads.
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Instead of making a whole Japanese soup base from scratch, the women in my family simply keep a bottle of this stuff around. You dilute it with water according to how you’re eating your noodles (less water for a dipping sauce for cold noodles in the summer; more water to make a soup for hot noodles).
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