Food shopping is one of our greatest indulgences. Whether browsing the wares of the shops and stalls at Atwater Market in Montreal or the produce on display in groceries and markets in Japan, Jean-Francois and I enjoy the hunt for new tastes and flavours.
To be honest, we used to horde ingredients. Jean-Francois would chant “In-Greeed-i-ants!” like a possessed madman in a bad horror movie as we shopped. Along the way we amassed large numbers of jars, bottles, plastic bags of spices, sauces, and other flavours that delighted our tastebuds and encouraged our multicultural gluttony.
But, unlike hoards of books and magazines and trinkets, our collection required regular purging before the refrigerator burst. And we poor hoarders agonized over the forgotten meals, lost experiences as each jar was held up and we asked “What have we used this for recently?” and then poured the insides down the drain.
True, we are better now. We make most of our sauces from scratch, but we occasionally lapse back into bad habits. I took these photos today to show you what I mean.
Just the top two shelves of our refrigerator have 37 jars of our most essential ingredients. They include: maple syrup (used weekly), birch syrup (used three times), rice vinegar (daily), ponzu (weekly), cider vinegar (weekly), two types of soy sauce (often), 3 tomato based ketchups (often), 3 mustards, two jars of horseradish (??), two salad dressings that we loved in Japan, soup base for emergencies, and a host of chili sauces and chutneys.
A chutney, one horseradish, and a few of the smaller jars have exceeded their best before dates, but the remaining bottles are still youngish. Still this is food waste, and it is a part of the food waste problem that we rarely think about. And considering the distance travelled by these jars to please our pallets–I am ashamed of us.
This week, it is time for us to rethink our need for ingredients. Just because we miss eating Okonomiyaki with its special sauce, doesn’t mean we need to run to Little Tokyo and buy a plastic bottle of it (as we did a few weeks ago). I googled. I learnt. We can make some with soy sauce, ketchup and Worcestershire sauce. We can even get fancy with sugar, dashi, and cornstarch. All of which we have in the pantry.
Starting today we are going to renew our efforts to reduce our refrigerator’s burden. We will not buy another sauce, mustard, ketchup or jarred treat until we have:
- Googled to make sure we cannot make it ourselves.
- Found enough creative food ideas to use the sauce up in less than two months.
- Asked each other if we really need to feed the nostalgia itch.
And, because temptation can be tricky, we will never shop for new ingredients alone.