Topic: All things Japan / page 4 of 23
The Artisans’ stories: Takao Nouen Olive Oil

The Artisans’ stories: Takao Nouen Olive Oil

The Artisans’ stories: Takao Nouen Olive Oil

World class olive oil doesn’t usually make one think of Japan. Yet, one very special olive production in Shodoshima on the island of Shōdo Island, is revising regional clichés about this golden culinary staple. Toyohiro Takao has taken away several awards over the last decade, including the Olio Nuovo Days…

1
May '21
Carving the Divine

Carving the Divine

Carving the Divine

In Japan, the masters responsible for carving statues depicting buddhas and bodhisattvas are called Busshi. Through his documentary Carving the Divine, Yujiro Seki, a Japanese-born filmmaker, provides a deep dive into the lives of Busshi in contemporary Japan. Offering a rare and intimate look into the life and artistic process of…

3
Apr '21
Japanese art (part 2)

Japanese art (part 2)

Japanese art (part 2)

Manga art is not a new thing in Japan as many consider the great Hokusai, famous for his Kanagawa wave, to be the first master of the somewhat grotesque depiction of Manga characters. Today a new wave of contemporary artists has embraced this culture and has over-exaggerated its form. One…

11
Jan '21
Japanese art (part 1)

Japanese art (part 1)

Japanese art (part 1)

Japanese art like food is rather unique as it blends two fundamental elements of Japanese culture: philosophy and craftsmanship. On a level probably no other country had ever reached. In the past 30 years we have seen the emergence of a new generation of painters, sculptors, designers, architects, photographers etc…

3
Jan '21
Legacy & Evolution: A Conversation with a Kaiseki Legend

Legacy & Evolution: A Conversation with a Kaiseki Legend

Luxeat Insider · 6th ED.

Legacy & Evolution: A Conversation with a Kaiseki Legend

Luxeat Insider · 6th ED.

Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki. Born in 1960, Kunio Tokuoka has brought…

25
Dec '20
Endo at the Rotunda, London

Endo at the Rotunda, London

Endo at the Rotunda, London

Extraordinary evening few nights ago at Endo at the Rotunda, which happened to be the first and the last day of the opening due to the suddenly announced lockdown. Endo-san @kazutoshi.endo has been working on this brilliant menu as well as the new shari recipe the whole year. While the…

18
Dec '20
Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by Daisuke Shimoyama

Wagyu sukiyaki rice by the chef-owner ofHannahDaisuke Shimoyama. The recipe is as follows… Fry onion with Wagyu fat, add 35 g of sugar, 500 ml sake, 15 ml mirin and Shiitake mushroom. Reduce until half and add 80 ml of dark soy sauce. Dip thinly sliced Wagyu pieces into thereduction.…

28
Nov '20
YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki

YUZU RAMEN with PORK CHASHU and NITAMAGO by Masaki Sugisaki, head chef at Dinings SW3may well be the best ramen I’ve had in London and one of the best outside Japan. When living in Tokyo, Masaki-san spent years researching how to make the perfect ramen — full of flavour, but…

27
Nov '20
Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Luxeat Insider · 5th ED.

Nancy Singleton Hachisu: The Essence of Japanese Cuisine

Luxeat Insider · 5th ED.

James Beard Award winner, Nancy Singleton Hachisu is an expert of unique and authentic Japanese cuisine. Born and raised in California, she first went to Japan over 32-years ago where she now lives on a farm with her Japanese husband and their family. On a quest to advocate for Japan’s…

13
Nov '20
Yukari Sakamoto: The Secrets of Japanese Home Cooking

Yukari Sakamoto: The Secrets of Japanese Home Cooking

Luxeat Insider · 5th ED.

Yukari Sakamoto: The Secrets of Japanese Home Cooking

Luxeat Insider · 5th ED.

Author of Food, Sake, Tokyo, an exploration of Tokyo’s food scene, Yukari Sakamoto is on a mission to demystify Japanese cuisine. Trained at the French Culinary Institute and the American Sommelier Association, she also passed the rigorous exam to become a certified shochu adviser. She teaches classes on food, wine,…

13
Nov '20