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.

Wednesday, December 12, 2018

Roasted Venison With Cranberry Sauce

image of Roasted Venison With Cranberry Sauce by Naoko Takagi
Roasted Venison With Cranberry Sauce

Roasted Venison With Cranberry Sauce



Roasted Venison With Cranberry Sauce

The burgundy color alludes to a warm on a winter night.


ローステッドベニソン

鹿肉のロースト。鹿の好物、クランベリーのソースで頂きます。
全体をバーガンディ色で統一し、冬の一品として仕上げます。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Thursday, November 29, 2018

Grilled King Crab With Watercress Sauce

image of Grilled King Crab With Watercress Sauce by Naoko Takagi
Grilled King Crab With Watercress Sauce

image of Grilled King Crab With Watercress Sauce by Naoko Takagi
Grilled King Crab With Watercress Sauce



Grilled King Crab With Watercress Sauce

The combination of the king crab meat and sudachi (a Japanese citrus) juice adds an excellent flavor. The green sauce is made with fine bonito and kombu (kelp). The red king crab meat and watercress green will be a nice Christmas dish.


タラバガニのグリル クレソンの餡掛け

タラバガニの身にスダチの酸味が絶妙に合います。丁寧に取った鰹と昆布の出汁にさわやかなクレソンが色を添えます。クリスマスにぴったりな一品です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Thursday, November 22, 2018

Ikura (Salmon Roe) And Beets Roll Sushi Star Version

images of roll sushi of ikura and beets by Naoko Takagi

images of roll sushi of ikura and beets by Naoko Takagi




Ikura (Salmon Roe) And Beets Roll Sushi Star Version


The chef was inspired by the night sky of winter to make this dish.
The sushi rice was mixed with beets juice. Ikura adds some saltiness to finish up this dish.


ビーツといくらの巻き寿司 スター仕様


冬の澄んだ夜空にインスパイアされた一品。
ビーツのジュースで酢飯が和えられています。いくらの塩気で最後に味を整えます。







Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

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