WASHOKU.COM

Washoku is the Japanese word for Japanese cuisine. This blog will introduce Japanese food, the chefs, dishes, pottery, and Japanese culture. All photos are by Naoko Takagi, contributions from other individuals will be noted.

Tuesday, August 21, 2018

Hamo sushi

image of hamo bozushi by naoko takagi
Hamo sushi

image of hamo bozushi by naoko takagi
Hamo sushi

image of hamo fish prep by naoko takagi
Preparing hamo fish



Hamo sushi

Grilled dagger-tooth pike conger sushi roll is one of the seasonal Japanese summer fish dishes enjoyed by many in the summer. It’s pleasant, but when paired with the right preparation and sauces, it can quite delicious.


鱧の棒寿司
夏の定番の一品。「付け焼き」は通だけでなく万人に愛される鱧の調理法のひとつです。鱧も棒寿司にしてしまうと、いくらでも食べてしまいます。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Friday, August 17, 2018

Grilled Miyazakigyu Ribeye

image of grilled miyazakigyu by Naoko Takagi
Grilled Miyazakigyu Ribeye



Grilled Miyazakigyu Ribeye

Grilling A5 grade Miyazakigyu beef requires a high level of skill to make it stand out from other beef that is also grilled. With the right technique and ingredients and cut of beef, it will nearly melt in your mouth.
Japanese wagyu is different from American beef. It is richer in fat compared to American beef which is a leaner meat. So if you like steaks, try miyazakigyu beef.


宮崎牛リブアイのグリル

宮崎県から産地直送のA5ランクの最高級宮崎牛リブアイをシンプルに頂きます。
塩だけで調味され、高い技術を持った職人によって絶妙の焼き加減で提供されるこの一品には、普遍的な美味しさがあります。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Friday, July 27, 2018

Hamo Soup

Image of hamo soup by Naoko Takagi

Image of hamo soup by Naoko Takagi

Image of hamo soup by Naoko Takagi



Hamo Soup

A piece of hamo (dagger-tooth pike conger) meat prepared by an experienced chef, served with umeboshi (pickled Japanese plum) in a chicken soup topped with sea beans.


鱧のスープ仕立て

職人の腕が問われる「骨切り」を施し、葛を打って、湯がいた鱧の身を梅と相性の良い、鶏のスープで頂きます。最後にシーアスパラガスを添えて。夏のさわやかな一品です。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Saturday, June 30, 2018

Grilled Young Ayu Fish

Image of ayu fish by Naoko Takagi
Grilled Young Ayu Fish

Image of ayu fish by Naoko Takagi
Grilling ayu fish with seaweed salt

Image of ayu fish by Naoko Takagi
Arranged on the plate


Grilled Young Ayu Fish


稚鮎の塩焼き

毎年食べたい夏の一品。
パースレイン(ほろ苦)とモリーユ茸(酸味あり)を添えて。よもぎパウダー(ほろ苦)でさらに苦味を添えます。苦味が旨いビールと抜群の相性です。








Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, June 26, 2018

Simmered White Asparagus with Sea Urchin and Onsen Eggs

Image of Simmered White Asparagus with Sea Urchin and Onsen Eggs by Naoko Takagi




Simmered White Asparagus with Sea Urchin and Onsen Eggs

White asparagus is a tasty seasonal vegetable that grows in spring. The most famous varieties are from France. Thick and rich, white asparagus need not be just a side dish, it can make an exquisite main dish, vegetarian style. This white asparagus simmered in dashi is juicy and appetizing.


ホワイトアスパラガスの煮浸し

春を代表する野菜のひとつにホワイトアスパラガスがあります。フランス産が特に有名ですが、一本一本がとても肉厚で、それだけでメインになりうる高級食材です。しっかりとお出汁を含んだホワイトアスパラは、ひとくちで口の中が陽気な幸せに包まれます。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Monday, May 7, 2018

Spring Vegetables and Shellfish





Spring Vegetables and Shellfish

 Spring is the best season to enjoy delicious shellfish dishes. This dish is made with pen shell, aoyagi, heart clam, common orient clam, Japanese ivory shell and fiddle head, bamboo shoot, ramp, broccoli rabe, sugar pea and topped with red sea bream milt sauce.
 Many Japanese people would argue that this dish represents the best of the season, but they say that about most Spring dishes because there are so many tasty choices in Japanese cuisine.



春野菜と貝 鯛の白子ソース

貝類も春が旬のものが多いです。今回の一品は春の貝を目一杯頂ける一皿です。
予め各々ひと仕事施されたタイラ貝、アオヤギ、トリ貝、はまぐり、バイ貝とこごみ、たけのこ、行者ニンニク、菜の花、シュガーピーを鯛の白子ソースで頂きます。一皿で春が満開の一品です。




Friday, May 4, 2018

Sakuradai (Japanese Red Sea Bream)

image of Sashimi of Sakuradai (Japanese Red Seabream) by Naoko Takagi
Sashimi of Sakuradai (Japanese Red Sea Bream)

image of Sashimi of Sakuradai (Japanese Red Seabream) by Naoko Takagi
Sashimi of Sakuradai (Japanese Red Sea Bream)



Sakuradai (Japanese Red Sea Bream)

A sashimi dish made with Sakuradai (cherry blossom red sea bream, caught in Spring time). Red seabream is a type of fish that you can enjoy with many kinds of cooking. Enjoying this fish as sashimi is one the best ways to eat it. Chilly sake compliments this dish well.


桜鯛のお造り

桜鯛(ここでは春先に獲れる真鯛を指す)のお造り。どんな調理法でも美味しく食べられる鯛。お刺身でも抜群です。春の陽気を浴びた一日の終わりに、季節を先取る冷酒と頂きたいものです。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi