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, 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

Sunday, September 3, 2017

Seared Wagyu Beef Top Round and Wagyu Beef Tartare

images of  Seared Wagyu Beef Top Round and Wagyu Beef Tartare by NAOKO TAKAGI
 Seared Wagyu Beef Top Round and Wagyu Beef Tartare 

images of  Seared Wagyu Beef Top Round and Wagyu Beef Tartare by NAOKO TAKAGI
 Seared Wagyu Beef Top Round and Wagyu Beef Tartare 


Seared Wagyu Beef Top Round and Wagyu Beef Tartare


How about a cold meat dish to cool down a hot summer day?
Let's use beef this time. Steaks and BBQ are two popular ways to prepare beef. Two delicious ways are tataki (lightly seared, then marinated and served cold or room temperature) and tartare (served as a cold dish in the hot summer). Thankfully, we have a variety of ways to prepare beef and keep our summer meals interesting.


和牛内腿のたたきとタルタル

暑い夏に熱々の食べ物はできるだけ避けたいものです。そこで冷たいお肉の一品はいかがでしょう?お肉もタタキやタルタルにすると、さっぱりと爽やかに頂けます。
ほんの少しだけ冷たさを感じる牛肉のタタキは夏の前菜として嬉しい一皿。牛肉のタルタルも、暑い夏にお肉を美味しく冷たく頂くひとつのアイデアです。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, August 8, 2017

Shiso Juice

photo by NAOKO TAKAGI
Shiso Juice

photo by naoko takagi
Shiso Juice



Shiso Juice

Shiso is the one of the summer vegetables. Shiso is a type of Japanese herb and has been used as a food ingredient for quite some time in Japan. There are also kinds of Shiso: red shiso is used for seasoning pickled plums and green shiso used for serving sashimi; egoma is also in the Shiso family. Shiso leaves are often presented alongside their flowers and fruit, making it an eye-catching and delicious ingredient. Shiso contains anti-bacterial properties so it's wise to eat it with raw food (like sashimi). Its potent flavor can make consuming a lot of shiso challenging, but rather than let the extra spoil, it can easily be juiced and enjoyed.


しそジュース

夏野菜のひとつに紫蘇が挙げられます。紫蘇は日本ハーブの一種で、日本ではかなり古くから食材として利用されてきました。紫蘇にも種類があり、お刺身と供する青じそや梅干しに使う赤じそ、エゴマも紫蘇の仲間に入ります。また、葉だけでなく花や実も食材となり、我々の目と舌と身体をハッピーにしてくれます。紫蘇には殺菌作用が滋養強壮作用があり、生ものと一緒に食べたり夏バテにも効果があります。たくさん摂取するにはジュースとして頂くのも、おいしい案です。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, August 1, 2017

Roast Duck Breast, Japanese Style

Roast Duck Breast, Japanese Style 

Roast Duck Breast, Japanese Style 


Roasted Duck Breast, Japanese Style

Japanese style roasted duck, popular in the Kyoto prefecture, is soaked in a soy sauce based soup after it is roasted. This wildly flavorful duck meat goes very well with high quality sake.



鴨ロース

鴨ロースは鴨料理の代表的な一品。特に京都ではおうどん屋さんをはじめ、居酒屋、料亭、様々な場所で頂くことができます。ワイルドな風味の鴨肉と日本独特の調味である醤油ダレがとても良く合う上品な一品です。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi