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, April 28, 2015

Spring Vegetables 1



春のお野菜。
あわび茸、モリーユ茸、菜の花、アスパラガス、ギョウジャニンニク、こごみ。

日本人は昔から季節のものを食べてきました。今しか食べられない、今の時期が一番おいしい。と言うて旬の素材を食べるのが好きなのです。また、旬のものはおいしいだけでなく、栄養も最も肥えています。昔から人は自然と共に在ったのですね。

Spring Vegetables.
Oyster Mushroom (We call it Awabi take), Morel (Amigasa take), Broccoli Rabe (Nanohana), Asparagus, Ramp (Gyoja ninniku) and Fiddle Head (Kogomi).

Japanese people have been eating seasonal food from a long long time ago. They love to feel the season through food. Seasonal ingredients are not only delicious, but they also have the highest nutritional value of the year. Eating seasonally allows a certain harmony between people and nature.



Photoshoot at Hirohisa

Tuesday, April 7, 2015

A chef's knives.

日本料理店ひろ久のオーナーシェフ・Hirohisa Hayashi氏の包丁。

Chef Hirohisa Hayashi's (at Hirohisa) knives.







玉鋼による本焼き。本焼きによる製法とは、ほかの軟鉄等と合わせずに鋼のみで生成された刃物を指す。日本刀と同じ製法で、高度が高く切れ味が凄まじく鋭い。こちらの包丁は林氏のお父様より受け継がれたもの。


Cutting is the first step for cooking. Taking care of a chef's equipment and having deep knowledge of it is also very important work for professional chef.

Made by Tamahagane, a steel made from iron sand or black sand using the Honyaki technique (used only with the Tamahagane material). This knife is made by the same process and material as Japanese swords, weapons renowned for their strength and sharpness. This knife was given to chef Hayashi from his father. If someone touches the blade even slightly he would be cut very deeply.








粉末ハイスピード鋼に依って生成された包丁。この金属は鉄を切る為の鉄を生成する技術に依って作製されるもの。そのため硬度は鉄の中でも最も硬い。また、ダマスカス鋼で仕上げてある為、硬いながらもしなやかさも併せ持つ。表面の美しい文様もこのダマスカス鋼による。料理包丁にはしなやかさがとても重要とのこと。
高村刃物製作所作。

林氏曰く、これらの包丁は指が少し触れただけで、「サクっ」といってしまうとのこと。
料理はまず「切る」ことからはじまります。仕事道具を熟知することや日々の手入れもプロの料理人の大事な仕事のひとつなのですね。


This knife shown here is made by high-speed steel cutting technique. This technique produces the hardest strength steel. It is finished with a beautifully textured design using the Damascus steel technique making a flexible blade with an extremely hard edge. Chef Hayashi said this is very important for a chef's knives.
Made by Takamurahamono.

Saturday, April 4, 2015

Spring Tilefish with Sakura (guji no sakura mushi) by Hirohisa Hayashi




ぐじ(甘鯛)の桜蒸し (シェフ:Hirohisa Hayashi at ひろ久

春を代表する歴史のある日本料理の一品。

道明寺(もち米を蒸して乾燥させたもの)を春が旬のぐじ(甘鯛)の身で包み、桜の葉で巻いて蒸し上げ、くず粉でとろみをつけた温かい出汁をかける。アクセントで散らされたぶぶあられの食感が食べた時に弾けて楽しい。もちもちとした食感とぐじの甘みと桜の香りが上品な一品。蓋を開けたときに目に飛び込む桜の花びらと、ほのかな桜の香りが、なんとも言えないワクワク感を感じさせ、春の喜びが溢れた逸品である。

器:九谷焼

Spring Tilefish with Sakura (guji no sakura mushi) by Hirohisa Hayashi at Hirohisa

A traditional dish representing the Spring season in Japanese culture, Spring Tilefish with Sakura is a Japanese cherry blossom leaf wrapped around spring tilefish, which is then wrapped around sticky rice and steamed. Served in thick, warm dash broth and accented by small crunchy rice crackers. Sophisticated textures are complimented by the delicate scent of the cherry blossom which surprises when first opening the lid to this dish and, in Japanese culture, brings the joy of Spring to the table.

Bowl and Lid: Kutani ware