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



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.


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.



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




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