Kiki Kudo is whipping up kitchen wave techno to go along with her delicious vegan recipes. vogueworld
last year, and Kudo’s characterization of it gives some insight into her varied audio-gastronomic palate; she calls it: “Nanotech Pop, Synth Jams, Kitchen Wave, and Listening Techno.”
If you live in New York City, and if you’ve ever traversed the small triangle on the Lower East Side colloquially known as Dimes Square in the past couple years, chances are you might have run into the hip spot’s small offshoot to pick up one of the neatly packed bento jars they used to sell. Those were Kudo’s creations, called, which she had been making since 2014.
Kudo recently moved on from making Chiso, but this auspicious culinary debut has led to similarly unconventional cooking opportunities. The regular practice of making dinner for her husband and friends eventually expanded to a full-on dinner series. Kudo insists that the larger scale of this operation isn’t so difficult. “I can easily make a meal for two, and multiplying for four, or six, or more isn’t that hard,” she says.
Aside from these dinner parties, Kudo’s working on a cookbook, which she hopes to finish up this year. She gives me a sneak peek of some of the recipes, which include one of her favorite original creations, a Pineapple Gazpacho that Dimes sold last summer. It’s taking her longer to write than she expected given the fact that English isn’t her native tongue, but it’s precisely this language barrier that’s driven her to improve on her cooking and her music.
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