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, February 25, 2018

Homemade Plum Wine (Umeshu)

image by Naoko Takagi
Plum Wine and Shiso

image by Naoko Takagi
Plum Wine



Plum Wine

Making plum wine depends on the quality of the plums you have. There are many other factors that affect the making a great of a great plum wine. For instance, farming techniques, weather, environmental conditions, etc.. When all of these factors happen in just the right way, a superior wine results.


梅酒

梅酒の美味しさは梅の善し悪しで大きく左右されます。梅を育てる農家やその年の天候、環境の変化等全ての要素が梅酒の梅作りに作用します。まさに天の恵みの一滴と言える飲み物です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Saturday, February 17, 2018

Sake Lees NY Cheesecake

image by Naoko Takagi
Sake Lees NY Cheesecake



Sake Lees NY Cheesecake

New York cheesecake made with sake lees and tofu by a Japanese cuisine chef. Serving this as a dessert is an unique way to finish up a Japanese course.


酒粕のニューヨークチーズケーキ

日本料理の食事のフィニッシュとして日本料理の味で締めくくるのは酒粕と豆腐で拵えたニューヨークチーズケーキ。トレンドと伝統を再構築した、日本料理のシェフの心遣いが伝わるユニークな一品です。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, February 6, 2018

Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce

NAOKO TAKAGI
Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce


Yellow Dragon Fruits and Sake Jelly with Cranberry Sauce

Jelly made with Miami yellow dragon fruits and sake (daiginjo), topped with homemade cranberry sauce. Tropical taste with a strong sake compliments the sweet and sour cranberry flavor of the dish.


マイアミ産イエロードラゴンフルーツと大吟醸のゼリー 

甘みの強いイエロードラゴンフルーツと華やかな日本酒大吟醸のゼリー。トップにはクランベリーのソースを添えて。さわやかな甘みときらびやかな大吟醸の香りを口の中で認めたら、クランベリーの甘いながらも酸味が全体を心地よく占める一品です。大人のうれしいデザートです。




Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi