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.

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