Izakaya are the most popular bars to go out in Japan: places to drink, eat and have fun.
Tag Archives: Culinary Arts
Culinary Arts Video: ‘Salt-Baked Abalone & Wagyu Beef’ In Kaohsiung, Taiwan
Teppanyaki lunch of Fried Garlic Flakes, Salt-Baked Abalone, Japanese Wagyu & Fried Rice at Ukai-Tei in Kaohsiung, Taiwan.
Culinary Arts Video: Chefs Jordan Kahn & Zaiyu Hasegawa Make Ultimate Fried Chicken Sandwich
CHEF JORDAN KAHN OF VESPERTINE. THE PROJECT WAS FORMED THROUGH A COLLABORATION WITH ARCHITECT ERIC OWEN MOSS, AND A GROUP OF RENOWNED ARTISTS TO RE-IMAGINE AND EXPLORE THE EXPERIENCE OF DINING. THE CONVERGENCE OF FOOD, ART, ARCHITECTURE, MUSIC, AND SCULPTURE IS WOVEN THROUGHOUT TO CREATE AN IMMERSIVE, MULTI-SENSORY EVENT.
Zaiyu Hasegawa is the chef/owner of two Michelin star DEN restaurant in Jingumae Tokyo.
Culinary Arts Video: ‘Pierre Marcolini – The World’s Best Pastry Chef’
Belgian chocolatier Pierre Marcolini has been crowned the world’s best pastry chef by a jury of independent reporters, enhancing Belgium’s reputation as a producer of top class chocolate.
Top Street Foods Video: ‘Osaka Pizza’ In Japan (2020)
Osaka Pizza, in Japan commonly known as Okonomiyaki, prepared in the streets of Osaka.
Culinary BBQ: Hereford Porterhouse Steak With Bourbon Apple – Wood Coals, Blow Torch (Video)
Grass-fed, free-range, Irish. Bone-in steaks usually require a bit more heat around the bone to not undercook the meat right next to the bone.
TOP CULINARY ARTS VIDEOS: A ‘$225 Matsusaka Sirloin Steak’ – Osaka, Japan (2020)
Matsusaka beef belongs to the top beef brands in Japan (beside Kobe beef, Miyazaki beef, Kagoshima beef and Omi beef)
Culinary Books: “Fäviken – 4015 Days, Beginning to End” By Magnus Nilsson
Fäviken: 4015 Days, Beginning to End is a vital commentary on food culture today and includes illuminating essays on subjects as wide ranging as creativity; balancing familial responsibilities while running a restaurant; the hypocrisy of sustainability in restaurants; the search for lagom; social media; imitation vs. plagiarism; haute cuisine; the art of hospitality; and the importance of craft over innovation.
In 2019, Magnus Nilsson closed Fäviken, his one-of-a-kind restaurant in remote Sweden – a difficult decision, as it was close to his heart and at the height of its success. Here is the Fäviken story: how it became a world-class destination, how the industry it was a part of has changed, and why Magnus eventually elected to pursue new projects.
The book also includes a chronological list of every dish ever served at the restaurant and highlights 100 memorable recipes. The book’s stunning photography includes a mixture of archival photographs and newly shot images of the food, the restaurant, the staff, and the surrounding setting of Northern Sweden.
A textural cover made of blue cloth and red paper with a wood-grain effect references the shape and color of the Fäviken building.
Magnus Nilsson is the author of Fäviken (2012), The Nordic Cookbook (2015), Nordic: A Photographic Essay of Landscapes (2016), and The Nordic Baking Book (2018), all published with Phaidon.
Top New Culinary Books: “Sushi Shokunin” – Andrea Fazzari -“Stunning Images”
In this stunning monograph, James Beard Award-winning photographer and author Andrea Fazzari profiles twenty of the most celebrated sushi masters on the Japanese food scene. Through a combination of striking photography and intimate essays, each chapter introduces readers to a new master and restaurant, capturing the aesthetics, philosophy, and level of dedication that illustrates their status as the world’s finest culinary shokunin.
In Japan, cooking often bears aesthetic value, and the making of sushi is exalted as one of the finest culinary crafts. In line with this ideal of food as art, the Japanese often employ the word shokunin, loosely defined as “artisan”, to refer to highly skilled sushi masters. Connoting excellence and devotion to one’s craft, this title is reserved for those who approach their work with an artistic eye and seemingly spiritual sense of purpose, or ikigai.
A must-have for sushi enthusiasts—and for anyone interested in fine food culture—Sushi Shokunin is the first book of its kind to the most revered sushi masters and restaurants. Fazzari invites readers to explore the rarefied world of top shokunin who view sushi making not only as a career, but also as a way of life.
Andrea Fazzari is a Tokyo-based James Beard Award-winning photographer and author specializing in travel and the culinary world. Her previous book was Tokyo New Wave. She was chosen as one of “30 Photographers to Watch” by Photo District News in 2004. Her editorial and advertising clients include Travel + Leisure, Departures, Saveur, Cathay Pacific Airlines, and Four Seasons Hotels.
Food & Nature: “The Wild Harvest – Mid Summer” With Chef Alan Bergo
Filmed and Directed by: Jesse Roesler
Produced by: Credo Nonfiction
Featuring: Alan Bergo, Forager Chef
Edited by: Sam Kaiser
From James Beard Award-winning filmmaker Jesse Roesler and renowned Forager Chef Alan Bergo, The Wild Harvest is a new foraging & cooking series that celebrates the beauty and bounty of nature and explores what’s culinarily possible with easily foraged wild foods. This series is being created safely during quarantine using social distancing measures.
Episode 3 features the bounty of mid summer in the northern hemisphere including a wild greens salad, walleye wrapped in squash leaves with chanterelles and a blueberry desert that captures the spirit of the pine barrens. Featured foraged ingredients include Lamb’s Quarters, Chickweed, Purslane, Bee Balm, Chanterelles, Wild Blueberries, Sweet Fern, Hazelnuts.
We hope to release a new episode every 3-4 weeks for free, but are currently seeking sponsors.
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