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.

Tuesday, August 21, 2018

Hamo sushi

image of hamo bozushi by naoko takagi
Hamo sushi

image of hamo bozushi by naoko takagi
Hamo sushi

image of hamo fish prep by naoko takagi
Preparing hamo fish



Hamo sushi

Grilled dagger-tooth pike conger sushi roll is one of the seasonal Japanese summer fish dishes enjoyed by many in the summer. It’s pleasant, but when paired with the right preparation and sauces, it can quite delicious.


鱧の棒寿司
夏の定番の一品。「付け焼き」は通だけでなく万人に愛される鱧の調理法のひとつです。鱧も棒寿司にしてしまうと、いくらでも食べてしまいます。





Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi

Friday, August 17, 2018

Grilled Miyazakigyu Ribeye

image of grilled miyazakigyu by Naoko Takagi
Grilled Miyazakigyu Ribeye



Grilled Miyazakigyu Ribeye

Grilling A5 grade Miyazakigyu beef requires a high level of skill to make it stand out from other beef that is also grilled. With the right technique and ingredients and cut of beef, it will nearly melt in your mouth.
Japanese wagyu is different from American beef. It is richer in fat compared to American beef which is a leaner meat. So if you like steaks, try miyazakigyu beef.


宮崎牛リブアイのグリル

宮崎県から産地直送のA5ランクの最高級宮崎牛リブアイをシンプルに頂きます。
塩だけで調味され、高い技術を持った職人によって絶妙の焼き加減で提供されるこの一品には、普遍的な美味しさがあります。



Chef: Hirohisa Hayashi
Photos & Text: Naoko Takagi