This series details a culinary journey through Japan, mimicking Basho's travelogues. Starting in Tokyo and following the historic Tokaido road, the author shares experiences of local cuisine, including sushi from Odawara and a kaiseki dinner in Hakone. Mist and mountains accompany reflections on food, culture, and Basho’s influence.
Author: robertholtonwi
Acorn Squash Stuffed with Wild Rice and Apple Butter Gravy
The post discusses recreating okonomiyaki sauce inspired by Tokyo, using fruit and savory ingredients like apple butter. A recipe for acorn squash stuffed with wild rice and topped with apple butter gravy is presented. This dish adds depth of flavor and texture, merging influences from Japanese cuisine with Great Lakes tradition.
Culinary Journeys – Tokyo, Japan
You will find in my notebook random observations from along the road, experiences and images that linger in the heart and mind - a secluded house in the mountains, a lonely inn on the moor. I write in my notebook with the intention of stimulating good conversation, hoping that it will also be of use [...]
The Pink Rachel – A Rueben’s 2nd cousin
If we consider the Rueben and the Rachel as sibling sandwiches, then this is a couple variations from a Rachel, which I am hereby dubbing The Pink Rachel. For quick tutorial on the history of the Rueben, go to Max & Louie's New York Diner, which is in fact in San Antonio, TX. There are [...]
Campfire Walleye with Ember-Roasted Squash
We posted an extended exploration of campfire cooking a while back which you can view here and we recently enjoyed a late autumn treat of walleye over the fire. We have explored a couple of our favorite approaches to this native fish in this post a few years ago and in this post we will [...]
Great Lakes Cuisine 