In Japan, where "national cuisine" ramen noodles are popular, lo mein with fried scallion, a Cantonese dish, has begun to capture the taste buds of diners. "The easy-to-cook dish, Lo mein, in which Oyster sauce is used as the main sauce and then fully absorbed by noodles, together with fried scallions, has an extraordinary taste," Nagamasa Sek, the head chef of Chenputon Yamcha Club, which specializes in Cantonese cuisine, said, "The oil stirred noodles developed from China but has now begun to prevail in Japan."
Influenced by her grandfather, who was also a chef, Nagamasa Seki of Cantonese origin, started to enter the Chinese cuisine industry in Japan at the age of 18, learning how to cook Shanghai dishes. He began to specialize in Cantonese cuisine at the age of 26. "As long as it is a Chinese dish, I like it, especially a Cantonese one, like siu mei and dim sum." For 22 years, he has been active in the kitchen with a passion for Cantonese cuisine. "I hope more people can understand the appeal of Cantonese cuisine," he said.
Nagamasa Seki has traveled to Hong Kong in order to taste and learn authentic Cantonese cuisine, and was immediately attracted to the Yum Cha culture in the city. "Chinese people start to drink tea and eat dim sum together in the morning. Although I have heard of it before, I got a deeper understanding of the culture when I experienced it in person."
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