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- ryu gin: next wave japanese gastronomy 11/16/07
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chefs dashi donabe eggplant fish food culture functional art hotpots ingredients knives Kyoto Mixed Rice nabe naturally preserved New York noodles nori pickles pottery ramen Recipe restaurants rice sake shellfish soup steaming sushi tea technique theory Tohoku Tokyo vegetables wild foods Yamagata Ken
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On my first trip to Japan a decade ago I encountered a world beyond the sushi I was familiar with back home in New York, a cuisine that was simple yet deep, subtle yet complex, a cuisine that relied on both pristine seasonal ingredients as well as naturally preserved foods. I was hooked. Since that initial foray, I've been tasting, discovering, and studying everything I can about Japanese food. I launched this site to share what I've learned with you -- and to humbly ask you to share what you know with me and our readers. So please give me a shout if you'd like to contribute to this site, suggest a story, or just tell me something tantalizing and delicious that I should investigate! Please email me at harris [at] japanesefoodreport [dot] com. Thanks, Harris