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.

Saturday, June 30, 2018

Grilled Young Ayu Fish

Image of ayu fish by Naoko Takagi
Grilled Young Ayu Fish

Image of ayu fish by Naoko Takagi
Grilling ayu fish with seaweed salt

Image of ayu fish by Naoko Takagi
Arranged on the plate


Grilled Young Ayu Fish


稚鮎の塩焼き

毎年食べたい夏の一品。
パースレイン(ほろ苦)とモリーユ茸(酸味あり)を添えて。よもぎパウダー(ほろ苦)でさらに苦味を添えます。苦味が旨いビールと抜群の相性です。








Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Tuesday, June 26, 2018

Simmered White Asparagus with Sea Urchin and Onsen Eggs

Image of Simmered White Asparagus with Sea Urchin and Onsen Eggs by Naoko Takagi




Simmered White Asparagus with Sea Urchin and Onsen Eggs

White asparagus is a tasty seasonal vegetable that grows in spring. The most famous varieties are from France. Thick and rich, white asparagus need not be just a side dish, it can make an exquisite main dish, vegetarian style. This white asparagus simmered in dashi is juicy and appetizing.


ホワイトアスパラガスの煮浸し

春を代表する野菜のひとつにホワイトアスパラガスがあります。フランス産が特に有名ですが、一本一本がとても肉厚で、それだけでメインになりうる高級食材です。しっかりとお出汁を含んだホワイトアスパラは、ひとくちで口の中が陽気な幸せに包まれます。






Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi