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    • Japanese cuisine and Japanese Food (Washoku)
    • History :until approximately 700 A.D.
    • History :from 800 AD onwards
  • Sample Recipes
    • Tempura(Young sweet ayu, Sweet potato (with butterfly shape decoration) , Fried young ginger soaked with Tendon sauce)
    • Deep-fried dishes Japanese tiger prawn Tempura, Bamboo shoot, Butterbur sprout
    • Marinated seaweed and cucumber
    • Fried Tuna steak
    • 5-color namasu salad
    • Baked Conger eel, Fukiyose
    • Steamed Shanghai crab soup
    • Wild vegetable

Courses

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Courseswwcadmin2016-09-09T10:28:58+00:00
  • SAKIZUKE
  • ZENSAI
  • WAN/SUIMONO
  • SASHIMI/TSUKURI
  • YAKIMONO
  • AGEMONO
  • ATSUMONO…
  • SUIMONO
  • SYOKUJI
  • TOMEWAN
  • KANMI

SAKIZUKE

Course_Sample1
“Starter”
The first dish served is called the sakizuke,appertizer,with an aperitif.Using ingredients represent a time of the season. It can be in one or the others and usually served in a small vessel.

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ZENSAI

Course_Sample2
“Appetizer”
It’s a cuisine which was introduced into Japanese dishes from an hor d’oevre in Western and Chinese cuisines.AEMONO,dressed dishes, and YAKIMONO,broiled fish or meat, are served.There are more dishes than SAKIZUKE.
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WAN/SUIMONO

Course_Sample3
“Soup”
It is equivalent to a maindish.WAN/SUIMONO is a light broth, using ingredients from the sea or mountains. It evokes seasonal themes. It is served in a bowl with a lid.

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SASHIMI/TSUKURI

Course_Sample4
“Sliced raw fish”
SASHIMI/TSUKURI is also equivalent to a main dish,too.It usually uses raw fish and very fresh ones.It is usually dipped in WASABI-SHOYU,soy sauce with horseradish ,before being eaten.

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YAKIMONO

Course_Sample5
“Grilled dishes”
YAKIMONO used seafood is more common.The seasoning is salt or miso paste and ingredients between a board made form cedar. These days,YAKIMONO is also made with vegetables and meats.

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AGEMONO

Course_Sample6
“Fried dishes”
Tempura is one of the quintessential fries of Japanese cuisines.Tempra consists of various kinds of fish,shellfish and vegetables coated in a light batter and deep-fry.

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ATSUMONO...

Course_Sample7
“Hot dishes”
“ATUMONO”is the general term for MUSHIMO,NONIMONO,TAKIAWASE,and the like.
MUSHIMONO:A steamed dish containing egg,vegetables,fish,meat,etc..
NIMONO :There are a lot kinds of ingredients,seafood,meat and vegetables simmered in a pot.
TAKIAWASE:Each ingredients simmered with seasoning by themselves and served in the same plate.

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SUIMONO

Course_Sample8
“Vegetables or fish marinated in vinegar”
As the end of the meal, some plain cuisines with acid taste will be served.Seafood or vegetables sliced with seasoning basic vinegar.SUNOMONO is intended to freshen the palate before the SHOKUJI.

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SYOKUJI

Course_Sample9
“Refreshments”
It is a light meal after eating SUNOMONO.Rice, pickles and soup are served. It referred to this as SHOKUJI.
Udon noodle and Soba noodle are sometimes served.

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TOMEWAN

Course_Sample10
“Last soup served in a Kaiseki course”
Miso soup served at the end of a Kaiseki course. Ingredients in the soup are seasonal vegetables.

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KANMI

Course_Sample11
“Dessert”
KANMI is a dessert after SHOKUJI.It usually serves WAGASHI which is made mainly from rice or wheat flour ,azuki beans, and agar-agar, a kind of gelatin made from seaweed.It is common to serve fruits such as melons as mizugashi fruits.

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Gallery

Spring buds

Spring

Spring buds

Spring

wwcadmin2019-01-26T17:22:56+00:00

According to the calender, Feburary and March are in spring. I tried to depict the transition from winter to spring […]

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Gallery

Kikubiyori recipe

Winter

Kikubiyori recipe

Winter

wwcadmin2016-09-11T00:16:25+00:00

Chrysanthemum is the symbol of the double nines of September 9, but blooming season is really said to be in […]

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Gallery

Early spring dishes in historic Japanese restaurant “Harihan”

Winter

Early spring dishes in historic Japanese restaurant “Harihan”

Winter

wwcadmin2016-09-09T13:52:54+00:00

Harihan is the name of the restaurant where I spent my apprenticeship. It is a renowned shop with its long […]

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Gallery

At the lush June

Spring

At the lush June

Spring

wwcadmin2016-09-11T00:15:58+00:00
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