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The original article was published on Luxeat.com

James Beard Award receiver, 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 disappearing food traditions, Nancy has written a series of books, Japanese Farm Food (Sept 2012), Preserving the Japanese Way (Aug 2015), Japan: The Cookbook (April 2018), Food Artisans of Japan (Nov 2019), and is currently penning a book on Japanese temple food. …


The original article was published on Luxeat.com

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, and shochu, and conducts culinary tours of Tokyo’s shops and markets. Born in Tokyo and raised in Minnesota, Yukari brings insights from both cultures to shed light on Japanese cuisine.

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Yukari Sakamoto

Aiste: What is the secret of Japanese cuisine?

Yukari: I think one of…


The original article was published on Luxeat.com

Dining out in Tokyo doesn’t always adhere to Western expectations. The customer is not always right and sometimes not always welcome. There are secret spots from the old-world kissaten coffee shops where you can still find people smoking, to restaurants with no-signage that operate on the second floor of a backstreet apartment block. But even the more prominent restaurants often require an introduction to be able to reserve. These places are not only hard to book and hard to find but often intentionally shy away from Western eyes, and mouths, in the belief…


Here’s a list of my favourite books about Japan. They have influenced me and taught me a lot about Japanese culture: cooking, travel, design and art. Check them out. A great way to spend those cool Autumn evenings.

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Flavor and Seasonings: Dashi, Umami and Fermented Foods

by The Japanese Culinary Academy

COOKING · buy it from Amazon

It could be considered the bible of the Japanese cuisine. It’s written by Murata Yoshihiro, who is an icon in Japan, he is a chef of a legendary kaiseki restaurant in Kyoto called Kikunoi, also he is an author of many Japanese books and a director of Japanese culinary academy.

The…


The original article was published on Luxeat.com

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When you think of Japanese food, what comes into your mind? A glistening red and white striped prawn draped over a wedge of vinegared rice? Or perhaps a bowl of cloudy miso soup with tofu cubes settled at the bottom? When Japanese food is concerned, sushi, ramen or tempura have become clichés in the Western world. That doesn’t always communicate the depth of the Japanese cuisine and doesn’t answer the following question: why foodies and chefs from around the world have been so inspired by the Japanese cooking traditions?


The original article was published on Luxeat.com

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Yoshinori Ishii (left) while on a fishing trip

Imagine a simple technique, all in the twist of a wire. A technique with the potential to revolutionise fishing in the Western world. Dubbed Ikejime in Japanese, this method for slaughtering fish more ethically could also lead to a change in expectations of how fish meat should taste and age.

An unusual yet ambitious mission fit for an extraordinary person: Yoshinori Ishii. This elegant and discreet Japanese chef is not only bringing his Kaiseki — Japanese haute cuisine to the world but is showing us a more intelligent way to fish.

Currently, executive…


The original article was published on Luxeat.com

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Screenshot from a video by Dani García

Brilliant article on Almadraba and tuna sustainability by Fernando Huidobro, the president of Andalucia gastronomy and tourism academy, who has kindly permitted me to translate it from Spanish and repost it. Some food for thought for all of us.

By Fernando Huidobro

No matter how many meanings the word “sustainable” may have today, the traditional trap net or ALMADRABA — gear for fishing Atlantic bluefin tuna — includes every single one because of an undeniable, stubborn and unquestionable fact: for the last 30 centuries or so during which the almadraba has been used…


The original article was published on Luxeat.com

Yukitaka Yamaguchi is, without any doubts, a very important man at Tsukiji market and one of the most fascinating people I’ve ever met in Tokyo. If you have ever been to Tsukiji market, you might have seen him in his blue uniform, focused slicing tuna, making calls and serving such sushi masters as Takashi Saito as well as many other top chefs in Tokyo. Thirty-five years ago, Yukitaka Yamaguchi’s father, himself a tuna broker, asked his twenty-year-old son if he would like to start a company. Together, they built the Yamayuki Group. At…


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There is something beautiful and irresistible when Salt meets Fat. A perfect pairing to stimulate the deep appetite. When done well, there is a warmth, a total engagement of the palate, a consensus between texture and taste.

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Think of the Anchovy. Best consumed most simply, on rustic bread, a slash of butter, crowned by the oily jewel. A culturally significant delicacy, once considered peasant food, and now in certain varieties and preparations a stand-alone delicacy. Such as the famous Cantabrian variety, fished exclusively in Spring, from the port…


Cherry Clafoutis

The original article is published on Luxeat.

Traditional French tart by Richard Wilkins, the head chef of 104 Restaurant in London.

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Luxeat

Luxeat is a world-respected, international culinary blog, top restaurant guide and exceptional culinary events organizer.

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