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.

Wednesday, March 28, 2018

Cherry Trout

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi

Image of cherry trout by Naoko Takagi


Cherry Trout

This Spring, Hirohisa presents lightly pickled cherry trout. The trout is marinated lightly in soy sauce. Then, it is dressed with pickled wasabi flower and cherry blossoms. The flowers are pickled with salt rather than soy sauce. Culturally, in Japan, this dish evokes the beginning of Spring.


サクラマスの漬け

春が旬のサクラマスを漬けで頂きます。わさびの花の塩漬けと桜の花と一緒に。春な気分の上質な一品です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, March 18, 2018

Wagyu Ribeye from the Miyazaki Prefecture, Japan






Wagyu Ribeye from the Miyazaki Prefecture, Japan

Import deregulation for Wagyu beef has begun in United States, so you can enjoy Wagyu beef from Japan for a more reasonable cost now. One of the types of Japanese Wagyu beef is called Miyazakigyu. The -gyu ending on both words means beef. This will make it easier to distinguish from other menu items, when no translation is available. It is also imported into the U.S.. The beautiful marbled composition of Wagyu is not only appetizing, but also extremely tender with the umami flavor the Japanese are known for around the world. Don't miss the chance to try Wagyu beef if the opportunity presents itself.


宮崎牛のリブロース

アメリカで和牛輸入の規制緩和がスタートしました。
アメリカで霜降りの和牛が食べられるのです!アメリカ産の牛肉と和牛は全く別物と行っても過言ではありません。それぞれの美味しさがあって甲乙を付ける事はできませんが、和牛を初めて口にするアメリカ人の反応は一様に「Wow.(幸)」です。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Sunday, March 4, 2018

A Fish Dish Taiyaki Style

image of Taiyaki dish copyright Naoko Takagi

image of Taiyaki dish copyright Naoko Takagi

image of Taiyaki dish copyright Naoko Takagi




A Fish Dish Taiyaki Style

Meals are not only our fuel but also entertainment for us. A great chef makes both elements his or her mission in the kitchen.
This taiyaki dish idea came from this joint mission.
Taiyaki is a popular snack in Japan. This dish is made with actual red snapper meat instead of regular red sweet bean paste and served as a dish in Kaiseki cuisine.
The sauce is made with red snapper milt and lily root.
It is as eye catching as it is satisfying.



鯛のたい焼き

食事はエンターテインメントでもあります。レストランのシェフ達は美味しいものを作るだけでなく、お客さんをいかに楽しませるかも使命のひとつであります。
この鯛のたい焼きは、シェフのそんな思いから生まれました。
日本の定番おやつであるたい焼きを、懐石料理の魚の一品として提供します。
たい焼きの中身は鯛の身とすり身が詰まっており、ソースは鯛の白子と百合根で頂きます。

見た目から心が躍る、楽しいながらも魚のディッシュにふさわしい一品です。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi