to be a geisha

I have often wondered what it would take to be a geisha, and why I couldn’t be one, too.  The business of pleasuring other people seems like a natural.  After all, isn’t that what cooking is all about?  To satiate, to gratify, to pleasure.

There were two (at least) huge obstacles in front of me.

1.  I live in San Francisco.  And as far as I know, there are no Geisha Academys in the Bay Area.  Or the US, for that matter.

2.  Uh, well, I won’t go into details here.  Just trust me.

So what’s a gal to do?

Lo and behold, the answer:  The Geisha Cookbook: Japanese Cookery for Americans by Joan Pross Larson (c. 1973).  I picked up this little pocketbook a few weeks ago at Ominvore’s Books on Food.  The catchy title and bright, color illustrations are what first caught my eye.


Page 5 is what got me to buy.


So maybe I don’t need to learn how to play the shamisen, or learn the odori, let alone learn fluent Japanese.  I don’t even need to leave the house!  But only until I  learn to make Fuji Lamb Chops (page 31), stuffed clams (page 45), and Samurai Snow Peas (page 57), will I make geisha status.  I may run into a little problem stuffing the clams, though.  Not sure how that’s gonna work.

lilggeishaMe, the little geisha-in-waiting

One Comment on “to be a geisha”

  1. Den Shewman February 16, 2009 at 19:05 #

    So does that mean you now have to write memoirs?

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