Nihon-Ryori"Attractive" or "Good-looking" and "Healthy" are great factors of Japanese Cuisine
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 Entree incl. "Tofu": bean-curd |
 raw"Sashimi"(sliced-raw-fish) on ice |
 Roasted lobster (alternative1) |
 Roasted abalone(alternative2) |
 "Chawan-mushi": steamed-rice-bowl containing shrimp, mushrooms, vegetables, etc. |
 "Udon": Japanese noodle with a yolk |
 "Tempura": Deep-fried fish and vegetable |
 "Gohan": Boiled-rice, "Kounomono": Japanese pickles and ground-yam |
 Season's dessert |
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 incl. "Miso-soup,""Sashimi,"seaweed, pickled-plum･･and dessert |
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In the year of 2008
Chef: Mr. Norio Mikamo
Photographed at "Aburi-bo"Japanese restaurant, "Mansuirou"Ryokan (Japanese-style hotel).
Misasa-Spa, Misasa-cho, Tottori-pref., JAPAN
Outer link: "Mansuirou"official-site
"Katsuo-no-Tataki"
Softly grilled tuna with salt (quite raw inside)
"Kochi and *River Shimanto Omnibus"
Tuna-rice-roll with ginger, riverweed, sardine, river-snail
In the year of 2008
*River Shimanto is supposed to be the last cleanest river in Japan
Mostly consists of soybean products and seafoods, ie. crab, prawn, fish, seaweed and so on
In the year of 2009
Chef: Mr. Takuzo Furusawa
Photographed at "Hotel Niseko Ashiri" (Japanese-style Spa hotel).
Konbu-Spa, Niseko-cho, Hokkaido Island, JAPAN
Outer link:"Hotel Niseko Ashiri"official-site
Dinner: A plat du jour
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Photographed at "Maruishi Ryokan (Japanese-style Spa-inn)"
Happo, Hakuba Village, Kita-Azumi-Gun, Nagano pref., Japan
Outer link:"Maruishi Ryokan official-site"
Remarks: Uses home-farm-made and local food ingredients
Japanese traditional handicraft experience available
Ingredients: Sliced-beef, "Tofu":bean-curd, "Hakusai":Chinese cabbage, "Negi":leek, Konnyaku, Shunkiku with sugar, soysauce,
and Japanese "SAKE" "Sukiyaki" is once known by "Sukiyaki song" that used to be popular not only in Japan, but even in the States
Sukiyaki is supposed to be a kind of gorgeous Japanese cuisine especially in winter season
Remarks: Uses mainly local food ingredients
Photographed at "Oyado Hisaya (Japanese-style Spa-inn)"
Located in the midst of Hachikita-Kogen Skiarea, Kansai Region, western Japan
Outer link:"Oyado Hisaya"official-site"
"Soba" is one of the traditional Japanese noodle made of "Buckwheat"
As buckwheat is now considered "low-calorie and healthy," it's very popular as lumch or light-meal among Japanese people
Photographed at "Daimon Sobaten "located along "Ohtemae-dori"st., Izushi-cho, Toyooka city, Hyogo pref.
Remarks: The most famous Soba-area is Nagano pref. as known "Shinshu Soba"
(Vegetarian cooking of Buddhist priest)
So-called "Shojin-ryori"is almost made from soybeans, for example "Miso-soup," "Tohu,"and "Natto."
Othewise they are made from wheat-flour and rice (i.e.Gohan). Strict Buddhist priests were supposed
to have only "Shojin-ryori" those days. Now we can eat them at some buddhist temples all over Japan.
"Shojin-ryori"is well known as diet and healthy foods in Japan.
Photographed at Fukuchiin temple in Koyasan Buddhist area, UNESCO's World-heritage area.
Breakfast of "Shojin-ryori": Rice porridge, miso-soup, pickled vegetables
Photographed at Senyuji-temple, Shikoku-island
(C)2008-2009 All Rights Reserved by Kenji Kakehi Digital camera: Olympus Myu830