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

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