- Thread Starter
- #81
Did you have kaiseki-ryori in Takayama?
Turns out, we did. I just didn't know it was call as such. The ryokan served us a an elaborate meal and I believe it was kaiseki-ryori. Here is a photo of what I ate:
Did you have kaiseki-ryori in Takayama?
Shichimi is great. We have it in our kitchen and it is a great way to add spice and flavor.Usually this is by means of Shichimi or "Seven Spice".
I had indian food in Tokyo back in 1989. Then (still now?) had an embargo where you could not import any rice into Japan. So the poor Indian chef had to use Japanese rice. Asked him what he thought of that and he said it was hell! He said he had to rinse it many, many times to get rid of the starch.I think I first had Indian in Ginza, with a co-worker from Dallas.
You know, it took me a few years to "graduate" to that level. To have just a piece of tofu in broth and enjoy it tremendously. Until then it was "bland." Now it is sublime if the quality of the ingredients is right (which is always the case in top restaurants in Japan). It is a level of "zen" for food that is hard to explain until one arrives at that state of mind/palette.My experience of Japanese cuisine is it is about delicacy of flavour and letting the taste of the star ingredient shine through.
... taken to a private dinner ...