Author: Toru Okuda
Toru Okuda, owner of "Ginza Kojyu" in Tokyo, has delved deeply into Japan's seasonal festivals and ingredients through Japanese cuisine. His dishes, born from his passion and knowledge of Japanese cuisine and his seasonal sensibilities, continue to evolve daily.
His previous work, "101 Sakizuke and Tsukidashi," covered "sakizuke" and "tsukidashi," the opening dishes of a meal, which are often the biggest headache for chefs. Its novelty, which captivated diners instantly, received a great response.
This second installment introduces "Owan" (soup) and "Otsukuri" (sashimi), often called the "highlights" of Japanese cuisine. For "Owan," it explains how to prepare various essential dashi stocks and how to create seasonal ingredients for the soup (selecting seasonal ingredients, various shinjo, garnishes, etc.). It also introduces beautiful and delicious "Otsukuri" that are completely different from conventional sashimi platters, presented with surprising ingenuity. It explores the possibilities of otsukuri, from how to cut and arrange seafood, to garnishes and tableware.
Toru Okuda, owner of "Ginza Kojyu" in Tokyo, has delved deeply into Japan's seasonal festivals and ingredients through Japanese cuisine. His dishes, born from his passion and knowledge of Japanese cuisine and his seasonal sensibilities, continue to evolve daily.
His previous work, "101 Sakizuke and Tsukidashi," covered "sakizuke" and "tsukidashi," the opening dishes of a meal, which are often the biggest headache for chefs. Its novelty, which captivated diners instantly, received a great response.
This second installment introduces "Owan" (soup) and "Otsukuri" (sashimi), often called the "highlights" of Japanese cuisine. For "Owan," it explains how to prepare various essential dashi stocks and how to create seasonal ingredients for the soup (selecting seasonal ingredients, various shinjo, garnishes, etc.). It also introduces beautiful and delicious "Otsukuri" that are completely different from conventional sashimi platters, presented with surprising ingenuity. It explores the possibilities of otsukuri, from how to cut and arrange seafood, to garnishes and tableware.
Released on 2010/08/26
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Ginza Kojyu's 80 Owan and Otsukuri Dishes | Seibundo Shinkosha Publishing Co., Ltd. (seibundo-shinkosha.net)