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