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 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.



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.