As I’m watching season 7 of Chef’s Table, episode 3 covers Angel Leon and his quest to promote seafood charcuterie. His restaurant, Aponiente in Cadiz, Spain, has now been awarded 3 Michelin stars and Chef Leon is passionately committed to taking local ingredients and transforming Spanish cuisine. One of the big innovations was to make [...]
Category: Ideas
Culinary Journeys – Kyoto, Japan, Part 1
Continuing our culinary journey through Japan, echoing Basho's haiku style. Recounting experiences with traditional and modern Japanese meals, highlighting kaiseki dining and street food. Connecting food with culture, emphasizing the flavors of sushi, matcha, and regional cuisine, while exploring themes of tradition and creativity.
Culinary Journeys – Hakone, Japan
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.
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 [...]
Great Lakes Cuisine 