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Japanese Cuisine
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By Jessica Sattell |
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Last Updated on Friday, 05 March 2010 17:10 |
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Beverages
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By Johnnie Stroud, owner of Saké Nomi |
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Last Updated on Saturday, 09 January 2010 13:58 |
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Serving Sustainable Sushi |
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Japanese Cuisine
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Bruce Rutledge talks with Hajime Sato of Mashiko in West Seattle
Anchovies, fresh smelt and catfish are just a few of the unusual delicacies you’ll find on the menu at Mashiko, a sushi bar in West Seattle. Since mid-August Chef Hajime Sato has turned his restaurant into one of only a handful of sustainable sushi shops in the country. |
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Last Updated on Saturday, 28 November 2009 21:44 |
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Saké Serving Temperature: Heated vs. Chilled |
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Beverages
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By Johnnie Stroud, owner of Saké Nomi
Many people’s first exposure to sake in the US is the piping hot concoction served in Japanese restaurants or sushi bars. It is easy to understand why that tends to leave a bad taste in their mouth. As a visiting brewer from Japan recently observed (with a cringe), most Japanese restaurants in the US heat their sake hotter than their miso soup! |
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Last Updated on Saturday, 28 November 2009 22:02 |
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Euro-Japanese style cakes & pastries |
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Japanese Cuisine
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Organic brioche with Swiss chocolate is a popular item at Fuji Bakery.
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Last Updated on Friday, 05 March 2010 17:12 |
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Shochu: Japan’s Other Libation |
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Beverages
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By Bruce Rutledge 
While sake may still be misunderstood for the most part in the US, shochu is barely a blip on the American consciousness. And yet it’s one of the most popular libations in the world’s second-largest economy. |
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Last Updated on Saturday, 28 November 2009 21:59 |
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Japanese Cuisine
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Two master chefs wield their culinary magic in the Northwest 
by Bruce Rutledge Japanese cuisine has caught the American imagination in recent years, but how much do we know about this complex culinary tradition? |
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Last Updated on Saturday, 28 November 2009 21:57 |
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Cha-Kaiseki cooking classes |
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Japanese Cuisine
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Cha-Kaiseki cooking classes
Cha-kaiseki is a formal cuisine that is served at tea ceremonies. Although it sounds almost the same as the kaiseki meals introduced in Ibuki’s Travel section, cha-kaiseki is different. |
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Last Updated on Saturday, 28 November 2009 21:58 |
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FOOD & DRINK
