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, 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