越前 Echizen is the name of one of the former areas in Japan, now referred to as Fukui prefecture, is located on the northern side of Japan. Urushi (lacquer) can create beautifully elegant and glossy dishware. Echizen-Shikki (lacquer ware) is well known to be painted with [...]
2010 June|Japanese Culinary Center
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| 2010 JuneTaisho Roman Glass is handcrafted art. You will find traditional designs on the glass containing 骨灰Kokkai. The Kokkai has a natural luminescence that comes out when a sudden temperature change is introduced. This was the most popular casting method in the Meiji and Taisho Eras. I am asked all the time, “What makes the best pairing for sake and food?” Well, the first rule of thumb is to always trust your own nose and mouth. Nobody but you can tell you what you like or dislike. But if I were to draft a basic outline on what (generally) works for (most) people, this would be [...] The Flavor of Japanese Spirit Shochu has outsold sake in Japan since 2003. What is shochu exactly and why is it so popular in Japan? Shochu Advisor, Yukari Sakamoto, will demystify this Japanese spirit that is often misunderstood outside of Japan. Shochu 101 will introduce the basics of shochu and an array of [...] |
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