Keiseki dinner at a Onsen resort deep in the woods of rural Japan
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I have no doubt that this was absolutely delicious, but, aside from the culinary principles (which I completely approve of), I have long admired the aesthetic of Japanese cuisine, as well.Keiseki dinner at a Onsen resort deep in the woods of rural Japan
Fantastic.We are near one of the largest fishing ports in Japan, and the fish is incredible.
I love the cuisine, culture and the aesthetic of Japan; above all, (and this is also something that you will most certainly also find in Italy, and, perhaps, to a lesser extent, in Germany), I love that this aesthetic is - or can be - found in the everyday and sometimes ordinary things of life - knives, coffee post, and how food is prepared and presented.Of the 7 continents I've visited Japanese cuisine was consistently the most surprising and aesthetic, at least for someone from the western hemisphere.
The amazement started on the flight to Narita before I even reached Japan:
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Couldn't agree more.What I am finding amazing in my time here in Japan is their genuine celebration of the ingredients, and producers of food.
There are only a few different things on TV. Cooking shows, reaction shows where they have comedic commentary on mundane daily life, and shows where they go and tour Japan interviewing chefs and food producers.
I just watched a half hour show where they gave a cabbage farmer celebrity treatment, and then cooked a sinfully good looking okonomiyaki with his produce.
Saw a similar one the other night with a potato farmer.
This genuine care for the origin of their food, down to giving light to the actual farmers is amazing to me, and something that I wish we did more in the West.
Sounds (and looks) delicious.I just ordered sushi to celebrate my 4 month anniversary since having open heart surgery.
A BSC roll: baked scallops on top of a blue crab roll with eel sauce.
It was delicious and thank you!Sounds (and looks) delicious.
Best of luck recovering from your open heart surgery.
I absolutely adore sushi; actually, for that matter, I love Japanese (and all Asian) cuisine.It was delicious and thank you!
Looks great? I gotta look up what soyaki is to see what the flavors would be.Tonight will be island soyaki marinated salmon with fresh steamed broccoli & jasmine rice.
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It's actually the island soyaki by Soy Vay:Looks great? I gotta look up what soyaki is to see what the flavors would be.
Looks absolutely amazing, and I will wager that it was delicious.My mom watched to eat some Italian inspired food.
Started out with a grazing board of fresh fruit, young pecorino cheese, prosciutto di Parma, mortadella, and caprese with fresh made mozzarella.
She brought down a antipasto salad, and I made a shaved fennel, and envy apple salad.
I made a huge pot of 50/50 beef and pork meatballs with fresh ricotta, and panko crumbs as a binder. My BIL made a lemon Calabria chili white fish dish.
Fresh castlevetrano olive, and rosemary focaccia on the side.
Washed everything down with lots of Italian sparkling mineral water, and a few bottles of choice Pinot Grigio.
I think I gained 10 lbs just looking at your photos. Everything looks incredible!My mom watched to eat some Italian inspired food.
Started out with a grazing board of fresh fruit, young pecorino cheese, prosciutto di Parma, mortadella, and caprese with fresh made mozzarella.
She brought down a antipasto salad, and I made a shaved fennel, and envy apple salad.
I made a huge pot of 50/50 beef and pork meatballs with fresh ricotta, and panko crumbs as a binder. My BIL made a lemon Calabria chili white fish dish.
Fresh castlevetrano olive, and rosemary focaccia on the side.
Washed everything down with lots of Italian sparkling mineral water, and a few bottles of choice Pinot Grigio.
Looks absolutely amazing, and I will wager that it was delicious.
Exactly: Remember how it is said that you eat with your eyes before you even begin to eat with your mouth.And great presentation which makes it even more mouth watering.
It was a one of my favorite triple cream herbed Bries.Looks absolutely amazing, and I will wager that it was delicious.
What is that gorgeous, utterly seductive, seriously oozing - almost liquid - cheese on the cheeseboard? Gorgonzola? Or, something else?
Thank you.It was a one of my favorite triple cream herbed Bries.
That looks absolutely delicious and I am willing to wager that it tasted wonderful.I used it again last night with the last of the Mortadella, along with some more heirloom tomatoes, fresh basil from the garden, and balsalmic glaze on toasted Brioche.