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.
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.
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 [...]
First a teaser - A recent trip to Japan will be featured in a new set of Culinary Journey posts. For newer readers, we have done a set of posts on trips to South Korea (start here) and on Spain (start here) to reflect on insights about cuisine, culture, and approaches to food globally, always [...]
In a few weeks from the writing of this post, James Beard Foundation will announce it's winners for Best Chef for 2024. The Great Lakes region in the awards includes Illinois, Indiana, Michigan, and Ohio, which puts Chicago, Detroit, and Cleveland all in the same category. Tough sledding for the Great Lakes cities. Milwaukee (thankfully!) [...]
Curing Meats & Other DIY Food Projects
Celebrating the culinary traditions of the Great Lakes
Celebrating the culinary traditions of the Great Lakes
Celebrating the culinary traditions of the Great Lakes
Great Lakes Cuisine 