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.

Monday, October 24, 2016

Infrared Grilled Sanma

infrared grilled sanma dish photo copyright Naoko Takagi
Infrared Grilled Sanma dish


Infrared Grilled Sanma

Sanma is infrared grilled with shredded daikon radish and rich sanma's belly sauce.
Sanma is popular and common in Japan as a cheap fish, but with a professional touch, it can transform into an elegant dish. Sudachi, homemade mushroom chips and sanma's bone chips are nice additions that add sophistication.



秋刀魚の塩焼き

ふっくらと熱を入れた秋刀魚の塩焼きに、大根おろしと濃厚美味な秋刀魚のはらわたのソースを添えて。あしらいにはすだちとエリンギチップス、秋刀魚の骨チップスを。
大衆魚である秋刀魚もプロの手にかかると、上品な逸品になります。




Photo shooting at Hirohisa

Sunday, October 9, 2016

Deep fried Matsutake mushroom and Ohitashi of Matsutake mushroom


copyright 2016 naokotakagi
Deep Fried Matsutake Mushroom with Sudachi and Truffle Salt

 The Matsutake mushroom season is coming. This ubiquitously known mushroom has Japanese people salivating and checking for this specialty mushroom each Fall. It is very expensive and rare mushroom with a unique texture and scent. There is no substitute for this ingredient so far. Here this time, Chef Hirohisa Hayashi (Owner chef at Hirohisa SoHo) introduces two dishes that he thinks best suit the Matsutake mushroom.

The first is "Deep Fried Matsutake Mushroom with Sudachi (a species of Japanese citrus)".

This way of preparing the Matsutake mushroom is simple but very tasty. This dish is extremely satisfying, even more than a steak some might say. From the first bite to moment I swallow the flavor is so rich that even inhaling and exhaling after enjoying a morsel is satisfying. I recommend you to close your eyes for the best experience.


松茸の季節がやって参りました。日本人ならばこのキノコに心が踊らない人はいません。松茸の芳醇な香りと独特の歯ごたえは他の食材をもって替えることはできません。いまだに人工栽培のめどが立たない、希少な食材の松茸。今回はシェフHirohisa Hayashi氏 (Owner chef at Hirohisa SoHo)に、彼が思う松茸の一番美味しい食べ方で調理していただきました。

ひとつ目は「松茸のフライ」。
シンプルなこの調理法による食べ方は、熱々のひと口で食感と香りで心が幸せになります。飲み込んでから、一呼吸置くまで目をつむって味わいたいものです。


Ohitashi of Matsutake Mushroom and Mizuna Greens


The second dish is "Ohitashi (boiled greens in bonito-flavored soy sauce) of matsutake mushroom and mizuna greens".

The mizuna greens absorb the full flavor of Matsutake mushrooms and dashi (a soup made with bonito flakes and kombu kelps). This dish makes me realize I am alive.

The matsutake mushroom is harvested from the wild, but cannot be cultivated, so when you have a chance to try this mushroom, don't miss it.


もうひとつは「松茸と水菜のおひたし」。
鰹節と昆布で取った上質なだしと松茸の素敵な香りが存分に染み込んだ旬の水菜は、生きている喜びを覚醒させてくれます。美味しいものとはこのことです。


採れる数に限りのある松茸、この時期に食するチャンスがあれば逃してはいけません。