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, 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

Wednesday, April 18, 2018

Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches

Image of monaka shot by Naoko Takagi
Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches
Image of monaka shot by Naoko Takagi
Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches


Sweet Bean-Jam in Wafers (Monaka) with Sakura Branches

Read about "Monaka".






Chef: Hirohisa Hayashi
Photos: Naoko Takagi

Wednesday, March 28, 2018

Cherry Trout

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi


Cherry Trout

This Spring, Hirohisa presents lightly pickled cherry trout. The trout is marinated lightly in soy sauce. Then, it is dressed with pickled wasabi flower and cherry blossoms. The flowers are pickled with salt rather than soy sauce. Culturally, in Japan, this dish evokes the beginning of Spring.


サクラマスの漬け

春が旬のサクラマスを漬けで頂きます。わさびの花の塩漬けと桜の花と一緒に。春な気分の上質な一品です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, March 18, 2018

Wagyu Ribeye from the Miyazaki Prefecture, Japan






Wagyu Ribeye from the Miyazaki Prefecture, Japan

Import deregulation for Wagyu beef has begun in United States, so you can enjoy Wagyu beef from Japan for a more reasonable cost now. One of the types of Japanese Wagyu beef is called Miyazakigyu. The -gyu ending on both words means beef. This will make it easier to distinguish from other menu items, when no translation is available. It is also imported into the U.S.. The beautiful marbled composition of Wagyu is not only appetizing, but also extremely tender with the umami flavor the Japanese are known for around the world. Don't miss the chance to try Wagyu beef if the opportunity presents itself.


宮崎牛のリブロース

アメリカで和牛輸入の規制緩和がスタートしました。
アメリカで霜降りの和牛が食べられるのです!アメリカ産の牛肉と和牛は全く別物と行っても過言ではありません。それぞれの美味しさがあって甲乙を付ける事はできませんが、和牛を初めて口にするアメリカ人の反応は一様に「Wow.(幸)」です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi