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.

Saturday, November 18, 2017

Chirori (cookware for preparing sake)

Chirori (cookware for preparing sake)



Chirori (cookware for preparing sake)


Chirori is traditional kitchen equipment for warming sake, usually it's used in the fall and winter to enjoy warmed sake. You pour sake into a chirori and place the chirori carefully into a boiling (or warm) water. You can dip the chirori into the boiled water until the sake reaches your desired temperature. The flavor and potency of sake is altered by higher temperatures. From sharp to mild, or buzzing to drunk, sake can take you from a business dinner to the floor of a densya (Japanese subway car).



ちろり

日本独特の酒器である「ちろり」。ちろりで温めているお酒のある空間は、肌寒い季節にはみんなの憩いの場になります。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Monday, November 6, 2017

Soft-shelled Turtle and Matsutake Mushroom Owan (soup)

Soft-shelled Turtle and Matsutake Mushroom Owan (soup)




Soft-shelled Turtle and Matsutake Mushroom Owan (soup)

Soft-shelled turtle is an expensive ingredient in Japan. The turtle broth forms the base of the soup and it’s flavor is accented matsutake mushroom, jellyfish mushroom, purple daikon radish, seared scallion and a pinch of ginger juice. The varied textures and subtle flavors make for an unforgettable dish.


スッポンと松茸のお椀

贅沢な秋のお椀。スープはすっぽんで、そして具材はすっぽんのエンペラ、松茸、ジェリーフィッシュマッシュルーム、紫大根、焼きねぎ。最後にしょうがの絞り汁を落として。極上の一品です。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, October 10, 2017

Caesar's Mushroom

images of the Caesar's mushroom photo by naoko takagi
Caesar's Mushroom



Caesar's Mushroom (Amanita Caesarea)

This very tasty mushroom is a specialty in the fall. They are very fragile so it hard to distribute on a mass scale. If there is any chance to try it, don't miss it.


タマゴダケ

秋に実るおいしいキノコのひとつ。壊れ易いので一般にはなかなか流通しません。機会があればぜひとも食べておきたい食材です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, September 24, 2017

Sudachi Soba

Image of sudachi soba noodles by naoko takagi
Sudachi Soba

Image of sudachi soba noodles by naoko takagi
Sudachi Soba



Sudachi Soba


Sudachi is a Japanese citrus fruit in season during Fall. It has a gently sour flavor similar to a lime. Eating fresh sudachi with cold soba is an enjoyable way to end a hot Fall day.


スダチそば

スダチ(酢橘)も秋が旬です。徳島県はスダチの名産地として有名ですが、日本で流通するもののうちの98%を担っています。現地では果実の他、お酒やジュースなどの加工品もたくさん作られています。香りの良いスダチのスライスを冷たいお蕎麦と一緒に頂くと、爽やかな秋の実りの幸せを感じます。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, September 3, 2017

Seared Wagyu Beef Top Round and Wagyu Beef Tartare

images of  Seared Wagyu Beef Top Round and Wagyu Beef Tartare by NAOKO TAKAGI
 Seared Wagyu Beef Top Round and Wagyu Beef Tartare 

images of  Seared Wagyu Beef Top Round and Wagyu Beef Tartare by NAOKO TAKAGI
 Seared Wagyu Beef Top Round and Wagyu Beef Tartare 


Seared Wagyu Beef Top Round and Wagyu Beef Tartare


How about a cold meat dish to cool down a hot summer day?
Let's use beef this time. Steaks and BBQ are two popular ways to prepare beef. Two delicious ways are tataki (lightly seared, then marinated and served cold or room temperature) and tartare (served as a cold dish in the hot summer). Thankfully, we have a variety of ways to prepare beef and keep our summer meals interesting.


和牛内腿のたたきとタルタル

暑い夏に熱々の食べ物はできるだけ避けたいものです。そこで冷たいお肉の一品はいかがでしょう?お肉もタタキやタルタルにすると、さっぱりと爽やかに頂けます。
ほんの少しだけ冷たさを感じる牛肉のタタキは夏の前菜として嬉しい一皿。牛肉のタルタルも、暑い夏にお肉を美味しく冷たく頂くひとつのアイデアです。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, August 8, 2017

Shiso Juice

photo by NAOKO TAKAGI
Shiso Juice

photo by naoko takagi
Shiso Juice



Shiso Juice

Shiso is the one of the summer vegetables. Shiso is a type of Japanese herb and has been used as a food ingredient for quite some time in Japan. There are also kinds of Shiso: red shiso is used for seasoning pickled plums and green shiso used for serving sashimi; egoma is also in the Shiso family. Shiso leaves are often presented alongside their flowers and fruit, making it an eye-catching and delicious ingredient. Shiso contains anti-bacterial properties so it's wise to eat it with raw food (like sashimi). Its potent flavor can make consuming a lot of shiso challenging, but rather than let the extra spoil, it can easily be juiced and enjoyed.


しそジュース

夏野菜のひとつに紫蘇が挙げられます。紫蘇は日本ハーブの一種で、日本ではかなり古くから食材として利用されてきました。紫蘇にも種類があり、お刺身と供する青じそや梅干しに使う赤じそ、エゴマも紫蘇の仲間に入ります。また、葉だけでなく花や実も食材となり、我々の目と舌と身体をハッピーにしてくれます。紫蘇には殺菌作用が滋養強壮作用があり、生ものと一緒に食べたり夏バテにも効果があります。たくさん摂取するにはジュースとして頂くのも、おいしい案です。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, August 1, 2017

Roast Duck Breast, Japanese Style

Roast Duck Breast, Japanese Style 

Roast Duck Breast, Japanese Style 


Roasted Duck Breast, Japanese Style

Japanese style roasted duck, popular in the Kyoto prefecture, is soaked in a soy sauce based soup after it is roasted. This wildly flavorful duck meat goes very well with high quality sake.



鴨ロース

鴨ロースは鴨料理の代表的な一品。特に京都ではおうどん屋さんをはじめ、居酒屋、料亭、様々な場所で頂くことができます。ワイルドな風味の鴨肉と日本独特の調味である醤油ダレがとても良く合う上品な一品です。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, July 23, 2017

Squid Ink Noodles Japanese Style

Homemade Squid Ink Somen

Homemade Squid Ink Somen as a dish

Homemade Squid Ink Soba with Squid Sashimi and Karasumi





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Monday, July 10, 2017

Cold Owan

Cold Owan




Cold Owan

Cold owan is a chilled soup comprised of sea urchin, lobster, okra, taro, junsai, scallops, abalone and kumquats in a lobster base. This soup is a great dish to cool off with on a hot summer day, as long as you don't hate sea food.


夏の冷製お椀

暑い夏は涼しげな冷製お椀を。ウニ、ロブスター、オクラ、山芋、じゅんさい、ほたて、あわび、金柑。ロブスターの冷製スープで頂きます。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Wednesday, June 28, 2017

Mirin Sorbet and Star Apple Ice Cream

Mirin sorbet photo by Naoko Takagi
Mirin Sorbet



Mirin Sorbet and Star Apple Ice Cream


Do you know "Mirin" ? Mirin is one of the more important condiments in Japan. It's a type of sweet sake (but usually used as a condiment, though). Dissipated mirin combined with some blue elderflowers which has a beautiful scent makes a very rich flavored sorbet, especially when topped with homemade strawberry and brown sugar syrup.

Star apples are in season now. They are very popular in tropical regions. They are high in fat. So despite being dairy free, a taste of this dessert has a very full fruity flavor. The fresh blueberries and red wine sauce add to the crispness of this dish.


みりんのソルベとスターアップルのアイスクリーム

みりんのソルベは、まずその食材にびっくりします。日本料理には欠かせない調味料である味醂です。元々は甘みのある高級酒として日本人に長く愛されてきたみりん。アルコール分を飛ばし、香りの良いブルーエルダーフラワーで全体を整えます。最後にイチゴと黒蜜で作ったソースで仕上げます。桃のような、メロンのような、芳醇で魅惑的な味わいのソルベです。

熱帯地域でポピュラーなフルーツである旬のスターアップルのアイスクリームは、スターアップルの高い脂肪分を活かし、乳製品を使用せずに作られています。スプーンですくう一匙は濃厚な果物の香りと味で満たされています。フレッシュブルーベリーと口を開けて残ってしまった残り赤ワインで作ったソースがさわやかを添えます。


star apple ice cream photo by Naoko Takagi
Star Apple Ice Cream




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, May 30, 2017

Fried Soft Shell Crab Japanese Nanbanzuke Style

Fried Soft Shell Crab and Early Summer Vegetables


Fried Soft Shell Crab Japanese Nanbanzuke Style


Soft shell crab season has come. Usually they are eaten fried, with added spices or lemon juice. This time, I'd like to introduce a Japanese way of enjoying soft shell crab. This dish is called Nanbanzuke, a pickled and fried soft shell crab. "Nanbanzuke" is a type of dish prepared by soaking in "nanbanzu", Japanese sweet vinegar mixed with chopped green onion and red pepper, on fried food. It's a delicious combination. This dish is finished up with some slices of mirin pickled kumquat (which is also seasonal). Blue crabs and kumquat are both famously from New Orleans, the local, fresh ingredients make this a wonderful summer dish.



ソフトシェルクラブの南蛮漬け

揚げ物と相性の良い南蛮漬けを今回は旬のソフトシェルクラブを食材として仕上げました。南蛮漬けという調理法は「南蛮」という言葉と共に16世紀頃にヨーロッパから日本へ伝わりました。南蛮漬けは保存食にもなり、鮮度が大事な生鮮食品を南蛮漬けとして調理することで日持ちをさせる先人の知恵でもあります。今回の食材となった相性の良いソフトシェルクラブと金柑(みりん漬け)の組み合わせは、各食材共にアメリカはニューオリンズの特産品でもあり、地産地消の自然の合理性を感ぜずに入られません。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, May 9, 2017

Sweet Bean-Jam in Wafers (Monaka)


image copyright by Naoko Takagi
Sweet Bean-Jam in Sakura Favor Wafers with Green Tea Ice Cream, Mochi and Infrared Strawberry

Sweet Bean-Jam in Wafers (Monaka)


Monaka is a Japanese dessert, which is a sweet bean-jam (azuki) in wafers. There are several kinds of monakas in Japan, each monaka has unique varieties itself. One of them contains ice cream and wafers. It's loved by all kinds of people. This time, the chef made two types of monakas. Each of them use springtime ingredients.


image copyright by Naoko Takagi
Sweet Bean-Jam in Wafers with Green Tea Ice Cream, Blueberry Compote and Fresh Raspberries



Chef: Hirohisa Hayashi
Photos: Naoko Takagi

Tuesday, April 18, 2017

Strawberry Jelly Dessert

strawberry jelly dessert photo by naoko takagi
Strawberry Jelly Dessert



Strawberry Jelly Dessert

This strawberry jelly dessert is made with fresh strawberries, white wine and homemade plum wine. The sauce is made with strawberry extract and black honey. A touch of homemade yuzu (Japanese citrus) cheese makes this dish complete.


イチゴのゼリー

旬のイチゴを白ワインと梅酒で作ったゼリーで固め、イチゴのエキスと黒蜜で作ったソースをかけ、ゆずの自家製チーズを添えて。





Chef: Hirohisa Hayashi
Photos: Naoko Takagi


Monday, April 10, 2017

Simmered White Asparagus, Japanese Style

white asparagus dish photo by naoko takagi
Simmered White Asparagus, Japanese Style



Simmered White Asparagus, Japanese Style

The white asparagus growing season is beginning (spring to early summer). The dish introduced this time is "simmered white asparagus, Japanese style". Loire, France is the one of the top specialty areas for white asparagus which is simmered with dashi broth for a juicy texture, then wrapped by a slice of smoked Washu beef and caviar. A touch of prawn sauce completes this dish.

This dish is a modern Japanese dish prepared with global ingredients using Japanese traditional cooking techniques.


ホワイトアスパラガスの含め煮

今が旬のアスパラガス。今回はフランスはロワール産のホワイトアスパラガスを使った一品です。ホワイトアスパラの名産地といえばロワール地方、その産地直送の極上の素材を「含め煮」という日本料理の技法で調理し、さらには和州牛のスモークで包み、ホワイトアスパラとは名コンビの卵(今回はキャビア)をのせます。仕上げにはボタンエビの味噌で拵えたソースを添えて。
含め煮のモダンな一品です。



Saturday, March 25, 2017

Octopus Spring Style (Sashimi octopus and sakura stewed tentacles topped with Japanese plum sauce)

NAMADAKO_TO_KYUBAN_NO_SAKURANI_COPYRIGHT_NAOKO_TAKAGI
Octopus Spring Style (Sashimi octopus and sakura stewed tentacles topped with Japanese plum sauce)



Octopus Spring Style (Sashimi octopus and cherry blossom stewed tentacles topped with Japanese plum sauce)

The sashimi part is made with sliced octopus legs which are boiled at 114.8 ℉ for 2 hours. The texture is very tender however, they still have their unique elasticity. The tentacles are stewed with cherry blossom leaves which add a wonderful fragrance to them. The presentation is completed by a stunning Japanese plum sauce.



生だこと吸盤の桜煮

春の一品。46℃で2時間湯がいた、柔らかいのにタコの弾力も残した足の身は、その食感に感動せずにはいられません。また桜の葉と共に煮た吸盤は、しっかり味が染み込んで、春の香りと共に幸せな気持ちになります。添えられた梅肉の酸味がこの一品を完璧なひと口に仕上げます。




Chef: Hirohisa Hayashi
Photos: Naoko Takagi

Saturday, February 25, 2017

Sake Paste Soup (Kasujiru)

Sake Paste Soup (Kasujiru) with turnip, black trumpet mushrooms, kelp bass and watercress. photo by NAOKO TAKAGI
Sake Paste Soup (Kasujiru) with turnip, black trumpet mushrooms, kelp bass and watercress


Sake Paste Soup (Kasujiru) with turnip, black trumpet mushrooms, kelp bass and watercress. photo by NAOKO TAKAGI
Sake Paste Soup (Kasujiru) with turnip, black trumpet mushrooms, kelp bass and watercress


Sake Paste Soup (Kasujiru)

One of the traditional Japanese winter dish. This highly nutritious soup makes us not only healthy but the alcohol content gives us a warm sensation.


Chef: Hirohisa Hayashi
Photos: Naoko Takagi

Saturday, February 18, 2017

Northern Pink Shrimp Sushi (Amaebi No Oshizushi)

 Northern Pink Shrimp Sushi (Amaebi No Oshizushi)
 Northern Pink Shrimp Sushi (Amaebi No Oshizushi)



Northern Pink Shrimp Sushi (Amaebi No Oshizushi)

Northern pink shrimp are one of winter boundary.
This dish is made with wasabi soy sauce marinaded northern pink shrimp with micro greens. The sweetness from the shrimp themselves makes great combination with vinaigrette flavored sushi rice.


Chef: Hirohisa Hayashi
Photos: Naoko Takagi