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, 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.



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