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.

Saturday, February 17, 2018

Sake Lees NY Cheesecake

image by Naoko Takagi
Sake Lees NY Cheesecake



Sake Lees NY Cheesecake

New York cheesecake made with sake lees and tofu by a Japanese cuisine chef. Serving this as a dessert is an unique way to finish up a Japanese course.


酒粕のニューヨークチーズケーキ

日本料理の食事のフィニッシュとして日本料理の味で締めくくるのは酒粕と豆腐で拵えたニューヨークチーズケーキ。トレンドと伝統を再構築した、日本料理のシェフの心遣いが伝わるユニークな一品です。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, February 6, 2018

Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce

NAOKO TAKAGI
Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce


Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce

Jelly made with Miami yellow dragon fruits and sake (daiginjo), topped with homemade cranberry sauce. Tropical taste with a strong sake compliments the sweet and sour cranberry flavor of the dish.


マイアミ産イエロードラゴンフルーツと大吟醸のゼリー 

甘みの強いイエロードラゴンフルーツと華やかな日本酒大吟醸のゼリー。トップにはクランベリーのソースを添えて。さわやかな甘みときらびやかな大吟醸の香りを口の中で認めたら、クランベリーの甘いながらも酸味が全体を心地よく占める一品です。大人のうれしいデザートです。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, January 30, 2018

Snow Crab Rice (Kani-meshi)

NAOKO TAKAGI
Snow Crab Rice (Kani-meshi)




Snow Crab Rice (Kani-meshi)

Rice made with snow crab broth, kanimiso paste, snow crab meat, salmon roe, and nori, topped with homemade bottarga.


かにめし

旬のズワイガニをかにめしで。カニから取った出汁で炊いたご飯に、かに味噌、かに脚肉、唐墨、いくら、のりで仕上げます。冬の贅沢な一品です。








Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Saturday, November 18, 2017

Chirori (cookware for preparing sake)

Chirori (cookware for preparing sake)



Chirori (cookware for preparing sake)


Chirori is traditional kitchen equipment for warming sake, usually it's used in the fall and winter to enjoy warmed sake. You pour sake into a chirori and place the chirori carefully into a boiling (or warm) water. You can dip the chirori into the boiled water until the sake reaches your desired temperature. The flavor and potency of sake is altered by higher temperatures. From sharp to mild, or buzzing to drunk, sake can take you from a business dinner to the floor of a densya (Japanese subway car).



ちろり

日本独特の酒器である「ちろり」。ちろりで温めているお酒のある空間は、肌寒い季節にはみんなの憩いの場になります。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Monday, November 6, 2017

Soft-shelled Turtle and Matsutake Mushroom Owan (soup)

Soft-shelled Turtle and Matsutake Mushroom Owan (soup)




Soft-shelled Turtle and Matsutake Mushroom Owan (soup)

Soft-shelled turtle is an expensive ingredient in Japan. The turtle broth forms the base of the soup and it’s flavor is accented matsutake mushroom, jellyfish mushroom, purple daikon radish, seared scallion and a pinch of ginger juice. The varied textures and subtle flavors make for an unforgettable dish.


スッポンと松茸のお椀

贅沢な秋のお椀。スープはすっぽんで、そして具材はすっぽんのエンペラ、松茸、ジェリーフィッシュマッシュルーム、紫大根、焼きねぎ。最後にしょうがの絞り汁を落として。極上の一品です。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, October 10, 2017

Caesar's Mushroom

images of the Caesar's mushroom photo by naoko takagi
Caesar's Mushroom



Caesar's Mushroom (Amanita Caesarea)

This very tasty mushroom is a specialty in the fall. They are very fragile so it hard to distribute on a mass scale. If there is any chance to try it, don't miss it.


タマゴダケ

秋に実るおいしいキノコのひとつ。壊れ易いので一般にはなかなか流通しません。機会があればぜひとも食べておきたい食材です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, September 24, 2017

Sudachi Soba

Image of sudachi soba noodles by naoko takagi
Sudachi Soba

Image of sudachi soba noodles by naoko takagi
Sudachi Soba



Sudachi Soba


Sudachi is a Japanese citrus fruit in season during Fall. It has a gently sour flavor similar to a lime. Eating fresh sudachi with cold soba is an enjoyable way to end a hot Fall day.


スダチそば

スダチ(酢橘)も秋が旬です。徳島県はスダチの名産地として有名ですが、日本で流通するもののうちの98%を担っています。現地では果実の他、お酒やジュースなどの加工品もたくさん作られています。香りの良いスダチのスライスを冷たいお蕎麦と一緒に頂くと、爽やかな秋の実りの幸せを感じます。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi