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Ippin: About Rice

http://www.washokunyc.com/2015/07/about-rice.html

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. Monday, July 13, 2015. We call steamed rice "gohan" in Japan. The way rice is prepared is reflected by what it is called in Japanese, rather than how in English " rice. をご飯と呼ぶ。日本を始め、アジア人の主食である米。各国それぞれの料理に適する品種が在るが、ごはんだけで食べると日本産の コシヒカリ. 日本の調味料である味噌や醤油や酒、糠などもお米が原料である。稲作は先...The materia...

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Ippin: May 2015

http://www.washokunyc.com/2015_05_01_archive.html

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, May 23, 2015. Lightly Roasted Bonito (Katsuo no Tataki). Lightly Roasted Bonito ( Katsuo no Tataki. For the Japanese, the words "Katsuo no tataki" conjure images of a breezy early summer and fresh green foliage. A big one plate meal). The history of Katsuo no tataki is ...

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Ippin: Dashi (Japanese Broth)

http://www.washokunyc.com/2015/06/dashi-japanese-broth.html

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, June 9, 2015. Bonito broth ( Katsuo. Dashi) and Kelp broth ( Kombu. Dashi) are two of the most important flavors for Japanese cuisine. In Japanese food, dashi. Dried, fermented, and smoked skipjack tuna. Are chosen to create this important flavor. The preferred Katsuobushi a...

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Ippin: April 2015

http://www.washokunyc.com/2015_04_01_archive.html

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, April 28, 2015. あわび茸、モリーユ茸、菜の花、アスパラガス、ギョウジャニンニク、こごみ。 日本人は昔から季節のものを食べてきました。今しか食べられない、今の時期が一番おいしい。と言うて旬の素材を食べるのが好きなのです。また、旬のものはおいしいだけでなく、栄養も最も肥えています。昔から人は自然と共に在ったのですね。 Location: 73 Thompson Street, New York, NY 10012, USA. Tuesday, April 7, 2015. Weapons renowned for their str...

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Ippin: July 2015

http://www.washokunyc.com/2015_07_01_archive.html

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, July 22, 2015. In SoHo NYC, introduced me to a dish with snow crab. His dish is a mix of snow peas, purslane. And kanimiso (miso-like paste found inside a crab's intestinal area) topped with snow crab legs, caviar and house made bottarga. をかにみそで和えたものにズワイガニの脚の肉、キャビア&...

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Ippin: A Peach Dish

http://www.washokunyc.com/2015/08/a-peach-dish.html

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 4, 2015. Delaware white peach compote with home made plum wine with tomato and red wine sherbet. ももは世界中で愛される芳醇で艶かしい果実です。ももの旬は夏。今回はこの旬の桃を使った一品について。 1 The peaches are peeled by a chef very gently. 2 They are stewed with a homemade plum wine (without being overcooked).

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Ippin: Snow Crab

http://www.washokunyc.com/2015/07/snow-crab.html

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, July 22, 2015. In SoHo NYC, introduced me to a dish with snow crab. His dish is a mix of snow peas, purslane. And kanimiso (miso-like paste found inside a crab's intestinal area) topped with snow crab legs, caviar and house made bottarga. をかにみそで和えたものにズワイガニの脚の肉、キャビア&...

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Ippin: August 2015

http://www.washokunyc.com/2015_08_01_archive.html

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, August 26, 2015. Would you like to have some cold refreshing tomato soup? And it's not gazpacho. I'd like to introduce an unique Japanese variation of tomato soup. Strained over time and slowly ripened Momotaro tomatos. This cold luxury owan. Photo shoot at Hirohisa. Peach...

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Ippin: Spring Vegetables 2

http://www.washokunyc.com/2015/05/spring-vegetables-2.html

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. Thursday, May 7, 2015. タラの芽、カタクリ、甘草の根、たんぽぽ、イタドリ、ガーリック・マスタード、ペッパークレス、トロントリリー、ナズナ。 日本に古くからある医食同源の考え方が、欧米にも広がり始めています。感度の高い欧米のシェフたちが自身の料理の表現方法にこのような考え方を取り入れ始め、様々なメディアを通して新しい食事・料理の在り方として注目され始めています。 Sprouts of Aralia Elata. When did people begin to eat the wild plants?