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

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