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Read haiku by the light of fireflies at http://www.asahi.com/ajw/special/haiku/. The next issue of the Asahi Haikuist Network appears May 21. Readers are invited to send haiku about a lunar eclipse, on a postcard to David McMurray at the International University of Kagoshima, Sakanoue 8-34-1, Kagoshima, 891-0197, Japan, or e-mail to
David McMurray has been writing the Asahi Haikuist Network column since April 1995, first for the Asahi Evening News. He is on the editorial board of the Red Moon Anthology of English-Language Haiku, columnist for the Haiku International Association, and is editor of Teaching Assistance, a column featuring graduate students in The Language Teacher of the Japan Association for Language Teaching (JALT).
under the trees and bamboo
enough for the birds
Tsanka Shishkova’s uphill climb was fruitful, leading her to write this line: the scent of spring plums on the hill.
Stephen Toft wrote this one-liner about whispering to cattle in Lancaster, U.K.: spring blossom i sing to the bull.
Wade German made a pilgrimage in Delta, British Columbia.
spring snow.
to master’s shrine
Vladislav Hristov bowed under an old, bent evergreen in Plovdiv, Bulgaria. Realizing that Jesus of Nazareth may have been crucified on a cross made from the yew tree, Mario Massimo Zontini counted his blessings in Parma, Italy. Francoise Maurice’s ears perked toward the treetops in Draguignan, France. Kanematsu swayed sacred tree leaves during prayers.
The safari food game has changed, with ardent cooks in the middle of nowhere whipping up interesting menus and thinking out of the box. Pap en wors will always be a thing, but for epicureans on expedition, having an inspired creative at the helm of your remote kitchen is a delicious fringe benefit.
Khumbulani Nzima, Executive Chef, Babanango Valley Lodge in Zululand, KwaZulu-Natal
Chef Khumbulani Nzima at Babanango Valley Lodge. (Photo: Supplied)
Beyond flavour profiling, ideation and menu construction, Khumbulani Nzima likes nothing more than to prettify a plate. This penchant for presentation harks back to his high school days when he interned in the kitchen of Wakkerstroom’s restaurant du jour, the Wakkerstroom Country Inn. He was under the mentorship of hotelier and Chef-Patron Brian Charlton, a first class cook who produced “beautiful food every time”, says Nzima, and whom he cites today as his greatest influence.