All tagged Japan Food Artisans

Kamebishi Soy Sauce

Reflecting the sophisticated food culture of the 18th century when it first started in business, Kamebishi brews a refined style of soy sauce with a mellow and balanced flavor that is underpinned by a velvety, medium-bodied richness. Innovations in recent years include dry powdered and long-aged versions of its soy sauce to meet the needs of modern lifestyles and global cuisines.

Cooking With Sake - I

As much as sake is a delight to drink, it is even more perfect as an ingredient in cooking. This is the first in a three-part series outlining the benefits of cooking with sake, which kinds of sake to use, and the brewers and regions in Japan that are producing some of the most useful and interesting styles of sake for cooking. Cooking tips and recipes are included to illustrate sake’s versatility and deliciousness in cooking.

Tea Stand Gen

By sustainably farming a sencha green tea with a naturally unique flavor and serving it up at Tea Stand Gen, Genki Takahashi is reaffirming the important cultural role of green tea in Japan as a bond with nature and between people in addition to providing a soothing and healthy cup of tea.

Hakusen Shuzo's Hon-Mirin

An aromatic, beautiful, and delicious full-bodied alcohol made from rice, artisanal hon-mirin has an essential role in the pantheon of fermented Japanese seasonings by virtue of its flavor-extending umami and complex sweet-savory flavors created by the Maillard reaction. It is also a delicious and healthy liquor to drink.

Meitou's Handmade Koji

Trained by their blind grandfather to work by hand as much as by eye, the brothers Ryuhei and Yohei are making intensely rich, nutritious, and robust koji that cooks can use to easily make delicious miso and other fermented foods at home.

Okamoto Soy Sauce

One of the few remaining artisanal soy brewers on the western islands of the Seto Inland Sea, Okamoto makes a classic style of soy sauce that adds a touch of heartiness as well as a special taste-of-place flavor to the region’s traditionally light and ingredient-oriented home cooking.

Soy Sauce 醤油

Japanese soy sauce’s powerful role in all kinds of cooking as a pure concentrated form of plant-based umami seasoning is being underpinned by a new generation of high quality, all-natural, artisanal soy sauces that come in a range of styles and a wide variety of nuanced flavors.

Aceto

Over the past forty years, Iio Jozo Brewery has redefined what high quality, artisanal rice vinegar is and its role in Japan's cuisine. Now, under Iio Jozo's sponsorship, chef Yasuhiko Shige is demonstrating how these rice vinegars can be used to subtly showcase the fresh flavors of the Sea of Japan's famous seafood through his inspired cooking at Aceto, a new Sicilian-Japanese restaurant located in northern Kyoto prefecture.

The Fishermen of Ine

As part of a community-led program of marine ecotourism that is successfully bringing new life to the fishing village of Ine while preserving the integrity of its traditions, the fishermen of Ine have opened their unique funaya boathouse-residences to guests so that they can experience the camaraderie, delicious seafood, and beautiful marine world that the fishermen have enjoyed for centuries.

Yamaroku Soy Sauce

A fifth generation soy sauce brewer and master builder of the large wooden barrels (kioke) traditionally used in Japan to ferment foods, Yasuo Yamamoto is proving the flavor benefits of the kioke barrels by the deep, dark, overwhelming savoriness of the classic style of soy sauce that he is making with them at Yamaroku Soy Sauce.

Muroi

In a farmhouse on the outskirts of northwest Kyoto, Chef Shigeru Muroi is redefining Japanese cuisine and fine dining by restoring the primacy of place, flavor, and beauty to vegetables in his cooking and serving his delicious and complex creations in an elegant yet comfortable and affordable manner.