Pictured above: goat cheese to be wrapped in shiso leaves
I have been following the evolution of Japan’s artisanal cheese production, which keeps increasing each year as Japanese are learning about wine and how well it pairs with cheese. Japan has been producing wine and cheese in small quantities for many years now. They offer goat cheese wrapped in shiso leaves appealing to the Japanese market, as well as a selection of French classics.
OPENharvest: An Art project in Oakland, CA by OPENrestaurant (see openrestaurant.org)
An amazingly large number, more than 450,000 wild deer and boar are killed as pests each year in Japan for the damage they cause to rice field and other crops. But even harder to believe, is that only 10% of this wild game is eaten. With the performance of Nippon Gibier, chefs from OPEN Harvest and chef Fujiki will spit roast several whole wild boar over charcoal. A demonstration of the butchering of a whole deer will be accompanied by a video of the deconstruction of a whole maguro (tuna) drawing a comparison between two wild foods. They also hope to play a video of the hunt and capture of the very same wild deer and boar on a large screen.
VIDEO Sea Shepherd Ship Rams Japanese Whaling Ship
The Sea Shepherd (a conservation society) has again launched Operation Divine Wind, which is the common translation for Kamakaze. Japan’s Asahi News has confirmed that in December 2011 the Japanese whaling fleet intends to resume whaling in the Southern Ocean International Whale Sanctuary. This according to Sea Shepherd’s founder Paul Watson is an insult, after anti-whale hunting nations contributed so much to help Japan in their time of need during the tsunami that caused the Fukushima – Daiichi disaster. Read more here
Below is the end result: Sashimi of Antarctic Whale being served in a Tokyo restaurant.
Photograph by Koji Sasahara, AP
By Emi Kagawa
The Matsutake Mushroom is not so much about taste as it is fragrance, it has a very faint, in some cases, almost indistinguishable earthy, pine scent. They are hard to find and are usually hidden under leaves at the foot of a pine tree. Each year it is becoming harder to find enough of them in Japan to meet demand, to supplement the supply they are also gathered in Korea, China and the Pacific Northwest coast of North America.
Two important announcements have been made recently from the Michelin Guide:
(1) Jean-Luc Naret will step down from his official post as director of Michelin Guides at the end of the year, he will remain as a consultant for some time afterward.
(2) Five more restaurants have been added to the Japan Michelin 3-star roster recently as the French guide gives top billing to two establishments in Kobe, one in Kyoto and two in Osaka.
The winners are Ca Sento and Komago in Kobe, Nakamura in Kyoto, and Kashiwaya and Taian in Osaka. That brings the total for the cities to 12. Another 44 restaurants and two ryokans (or Japanese-style inns) win two stars as Michelin adds Kobe to the guide for the first time.
Japan is challenging France in terms of three-star restaurants. Factor in the 11 such awards in Tokyo last year and the current total for Japan is 23, compared with 26 in France. The next Tokyo guide is scheduled for Nov. 24, and the addition of the cities of Yokohama and Kamakura suggests further gains.
“It’s always difficult to compare countries in terms of gastronomy and I’m not even going to go there,” Jean-Luc Naret, director of the Michelin guides, said last night, “But in Japan, the quality and consistency of the produce is absolutely incredible. And the chefs transmit their skills from one generation to the next.
“Some of the restaurants are centuries old and in others there are younger chefs who are using the skills they have inherited to try something new,” he said. “To anyone who questioned that Japan could be that good, I’d say just take a plane and come experience these restaurants. They deserve to be recognized.”
The usual Michelin criteria is used for awarding stars no matter what country or city: product quality, preparation and flavors, the chef’s personality as revealed through his cuisine, value for money and consistency over time and across the entire menu, Michelin said. The criteria are adapted to each type of cuisine, notably Japanese cooking styles.
Tel. (0854) 23-8800, (0895) 23 1818
A most interesting operation is Hakuraiya in Yonago, Tottori, Japan, serving sizzling hamburger and steaks on a hot cast-iron platter.
Necessary protection as it does tend to splatter – a lot!
Yakatori Daikichi is a commercial chain but it was quite good in spite of it!
Chicken meat balls
Skewered chicken
Shochu
Salad
Ocra
Local sake
Kumi Kagawa
A delightful experience: Make your own hand roll. We placed some rice on nori (dried seaweed) and garnished with raw fish or fresh vegetables just picked from her family farm.
Rice from her farm
Squid, squid tentacles and cucumber
Sea snails and squid
Sashimi, nori and sake
Sweet shrimp
Dairiki Kazokutei in the port city of Yonago is an example of a well-operated restaurant specializing in top-quality Korean Barbecue in the Japanese style. Shin shin (only 2 kg per cow) goes for ¥1,380, Harami (stomach muscle) ¥1,500 Raw liver (sashimi grade) ¥750, Yukke otherwise known as Beef Tartare (sashimi grade) with raw egg is also available.
Premium malt beer from Suntory
Shin Shin
Kalbi
Raw liver sashimi grade
A decorative salad
