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.

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.


冷製トマトスープ

暑い夏場には、温かい椀物の代わりに贅沢な冷製トマトスープはいかがでしょう。といってもガスパチョではありません。
しっかり熟した完熟桃太郎トマトをゆっくり時間をかけて漉して抽出したピュアなエキスに、柔らかくやさしく煮た産地直送のロブスターとアワビを落とします。アクセントに夏のお野菜オクラ、赤紫蘇と食用のお花ナスタチウムを添えて。

冷たく冷やされた一杯のこの華やかな冷製椀物、見た目にため息、食べて涼しく、贅沢なロブスターとアワビを楽しんだ後の澄んだトマトスープの強烈で意外なトマト味に、心踊らない人はいないでしょう。



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.

もも

ももは世界中で愛される芳醇で艶かしい果実です。ももの旬は夏。今回はこの旬の桃を使った一品について。




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.


もも園がたくさんあるデラウェアから直送された白桃をひとつひとつシェフが丁寧に手剥きします。これを自家製の梅酒で煮込みます。ポイントは煮込みすぎないこと。表面だけが柔らかくなるように上手に煮ないといけません。この桃の梅酒煮を夏を感じる爽やかな器に盛り付け、その上に赤ワインで仕込んだトマトのシャーベットを落とします。ポイントに季節の小さなお花を添えて。

甘すぎない大人な風味の白桃の梅酒煮にユニークなトマトのシャーベットがなんとも爽やかな夏の一品です。


Photo shoot at Hirohisa