|
ABOUT YOUR HOST |
Risa Sekiguchi's passion for food started in early childhood. She now teaches private Japanese cooking classes and writes about Japanese food and culture. Risa lives in Chicago with her husband Kirk, who takes most of the photographs for Savory Japan. They regularly travel to Japan to meet chefs and artisans, investigate new restaurants, visit kilns and studios and purchase stock for their online gallery for fine Japanese tableware, Mizuya. They are currently working on a book about Kyoto cuisine.
|
 |
|
Sushi Kanesaka
It's always tough to pick a place for Edomae sushi in Tokyo, as there are so many excellent choices. But recently we tried the Michelin-rated Sushi Kanesaka, located in Tokyo's Ginza district. Fans of chef-owner Shinji Kanesaka's unique, yet classic style flock to the tiny (counter only) restaurant to enjoy truly delicious sushi in a relaxed setting. MORE
|
|
In Season: Sansho no mi
Featured in our new section In Season is the versatile sansho (Japanese pepper) plant, and in particular, its spicy green seed pods, or sansho no mi, which form in May. Unfortunately, they aren't widely available outside of Japan, so every time we visit Japan during tis season, we stock up on these wonderfully intense tongue-numbing pods. MORE
|
|
WELCOME TO SAVORY JAPAN
Savory Japan invites you to explore the world of contemporary Japanese cuisine. Filled with practical information and advice, ranging from easy recipes to in-depth articles about food philosophy, Savory Japan is your one-stop source for insights and illuminations into the cuisine and culture of Japan.
Whether you're a beginner making sushi for the first time, an enthusiast looking for the best place to buy imari ware in Kyoto, or are just curious about the origin of miso, you're in the right place.
NEWS
This month, Savory Kyoto at Kyoto Visitor's Guide is also about sansho in all its forms.
Join us on Savory Japan on Facebook.
|
