2012年05月18日

According to The Michelin Red Guide, Japan is likely the best country worth visiting all the way from around the world only to dine out.

013.JPG

The Michelin Red Guide of Tokyo edition was issued in 2007, saying Tokyo boasted eight restaurants with a three-star rating and the total stars for 150 restaurants in the book reached 191. Paris, well known as a city of delicious foods, was by far exceeded by this Asian capital.
Famous Japanese foods such as 'sushi','tempura', 'sashimi' and 'soba' are served at a specialized long-established restaurant respectively, and not only cooks but also waitresses have their own knowledge and skill. In addition, the style of structure, interior and exterior, of each restaurant is unique.
After that, in 2010, Kyoto-Osaka edition was published.
In total, there are 26 restaurants with a three-star rating, 100 two-star and 383 one-star, particularly in Tokyo and Kyoto,in the latest guide books.
As Japanese chefs acquire the traditional way of cooking through a 15-20 year-long apprenticeship, they tend to be proud of their skill.
Many high-end Japanese restaurants refuse service to customers without an introduction.
However, these time-honored traditions seem to have begun to give way to the examiner from The Michelin Guide.

Licensed tour guide/travel assistant.

HP-banner
posted by masahisa at 11:16 | Japanese food and drink | このブログの読者になる | 更新情報をチェックする

2012年04月02日

A 'fugu' blowfish dish originally was a local food in the western part of Japan, however it had spread throughout this country after the second World War in accordance with the national licensing system for 'fugu' dish to get rid of poison.

写真 12-03-29 20 09 40.jpg

fuguchochin.jpg

A 'fugu' dish tastes great!
It is known as a typical high-end dish in winter. Nonetheless, there are considerable numbers of inexpensive restaurants in recent years, which serve a reasonably priced farmed 'fugu' dish all year round.
'Fugusashi' also called 'tessa', 'fuguchiri' other name 'tecchiri' and 'fugu-zosui' are typical examples of 'fugu' dish. They are 'sashimi' of 'fugu', 'fugu' cooked in a pot at the table and rice gruel in 'fugu' broth respectively. 'Hirezake' hot nihonshu liquor in a cup flavored with a toasted fin of 'fugu' is also loved by many Japanese.
About 80 percent of natural 'fugu' caught everyplace in Japan are bid for at the auction held at Haedomari fish market in Shimonoseki City, Yamaguchi Prefecture and are distributed widely throughout this country.
As 'fugu' meat is tougher than other fish, slicing as thin as possible is required when served as sashimi. Therefore, each thin piece of meat is usually laid out on a decorative plate so as to give us visual pleasure, as shown in the first picture. While, a 'fuguchochin' lantern, which is formed making the most of a funny figure of 'fugu', can be a unique souvenir.(as shown in the second picture)

Licensed tour guide/travel assistant,
Masahisa Takaki.

通訳案内士 高木聖久

HP-banner
posted by masahisa at 05:40 | Japanese food and drink | このブログの読者になる | 更新情報をチェックする

2012年04月01日

'Nihonshu' also called 'seishu' is a brewed liquor made from rice.

choui.jpg

sakejinnjya.jpg

Japan's traditional 'sake', that means alcoholic drink, is classified into two large groups, 'nihonshu' and ' shochu'. The former is brewed in almost every part of Japan, but especially in Nada, Hyogo Prefecture and Fushimi in Kyoto. and the latter is distilled mainly in Kyushu. Accordingly, the name of 'nihonshu' is by far widely known than 'shochu' in Japan. If you order an alcoholic drink by saying 'sake' in Japanese, 'nihonshu' will be served in most cases, even though you intended to choose your favorite kind of drink from the menu.
As the alcohol strength of 'nihonshu' is rather stronger than other alcoholic drinks, the orthodox way of drinking 'nihonshu' is taking little sips of hot 'sake' from a small cup called 'ochoko'. Hot 'sake' is poured by others from a bottle called 'ochoshi'. (Please refer to the first picture)
On the other hand, 'sake' has something to do with 'Shinto', Japan's native religion, therefore the rite, that 'sake' is dedicated to the spirit of Shinto, can be found at many Shinto shrines throughout the country as shown in the second picture. These tributes also work as an advertisement.

Licensed tour guide/travel assistant,
Masahisa Takaki.

通訳案内士 高木聖久

HP-banner
posted by masahisa at 08:58 | Japanese food and drink | このブログの読者になる | 更新情報をチェックする