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.

Wednesday, August 26, 2015

Cold Tomato Soup

Cold Tomato Soup

Would you like to have some cold refreshing tomato soup? And it's not gazpacho.
I'd like to introduce an unique Japanese variation of tomato soup. Strained over time and slowly ripened Momotaro tomatos are used to make a hearty and pure tomato extract. Then softly and gently boiled with dashi a fresh piece of lobster and abalone(Awabi in Japnese) are dropped into the soup. After that the chef adds some okra and red siso as an accent. Served with Nasturtium, an edible flower.

This cold luxury owan(soup), stuns us with it's looks, and cools us down
when we indulge. This is a soup that can be enjoyed around the world.




Photo shoot at Hirohisa

Tuesday, August 4, 2015

A Peach Dish

A Peach Dish

Delaware white peach compote with home made plum wine with tomato and red wine sherbet.



Peaches have a very rich, sweet, supple flavor and loved by most people around the world. The peach is harvested in the summer and the perfect time to compose a dish with the fruit.

1. The peaches are peeled by a chef very gently
2. They are stewed with a homemade plum wine (without being overcooked)
3. The peaches are placed into a summer glass dish and topped with the tomato and red wine sherbet
4. Finally, the dish is garnished with a small edible flower

It's a very crisp summer dish with a subtle sweetness that completes the meal.



Photo shoot at Hirohisa