![]() Even one ingredient, such as tofu, can be prepared in such a myriad of ways as to give you endless variations within one dish. Ingredients are rich in history and tradition there is an emphasis on variety of ingredients in Washoku. The backbone of traditional Washoku presentation is in Ichiju-sansai, or “one bowl, three dishes.” The three dishes can be almost infinite in their variety, but they will all complement each other. The ju can be made from tofu, kelp, or vegetables, and flavored with miso or dried miso flakes. CharacteristicsĮlements of a Washoku Meal While Washoku can be very flexible, almost all meals will come with three essentials: a bowl of steamed rice, a bowl of Konomono (Japanese pickles) and a bowl of Ju, or soup. Nowadays, a Japanese restaurant menu would be considered incomplete without tempura, omurice, or curry. Many of them are now commonly considered standard Japanese fare. These new foreign dishes, or yoshoku, 洋食, incorporated Western and Asian influences, blending them with Japanese ingredients. The term Washoku came into use during the Meiji period to distinguish Japanese food from the exotic foreign dishes being introduced to Japan from other countries. While Washoku is extremely traditional, it is also flexible, varying from everyday essentials to multi-course holiday feasts. Washoku has deep roots in Japanese history, with cooking and serving techniques dating back over 400 years. Washoku focuses on blending each ingredient harmoniously together to create a memorable experience. Wa is one of the most important values to Japanese culture. The Kanji for Washoku, 和食, translates literally to “Food of Japan,” ‘wa’ being Japan (also harmony) and ‘shoku’ being food or to eat. For its importance to Japanese cultural identity, Washoku was recognized as a UNESCO Intangible Cultural Heritage of Humanity in 2013. From the preparation to the presentation, this gastronomic experience is steeped in tradition and offers a surprisingly insightful introduction to Japanese culture and way of life. Whether you are looking for a place to enjoy an after work dinner or a late night drink accompanied by a supper to remember, with friends or by yourself, it really hits the mark.Washoku, otherwise known as the food of Japan, is the collective term for the cuisine that originates from this island nation. I can’t recommend checking out Yōin highly enough. The first were perfectly prepared nitamago boiled eggs and the second was the most delicious kabocha pumpkin I have ever tasted, prepared with ankake sauce. On my first visit I had a couple of drinks and two simple dishes. He also has a very good appreciation of vegetarian and vegan needs and, of course, he feels very strongly about only using additive-free ingredients. ![]() ![]() Though be aware that there may some “exotic” ingredients such as whale on the menu. If you don’t have any special dietary requirements, you could do worse than going with Take’s own recommendations. Take will do his best to help you navigate the ordering process, made much easier by the fact that many of the ingredients are laid out before you on. GetHiroshima has helped prepare an English version of Yō’s regular menu, but you should always check the specials. The Japanese menus are beautifully written (ie pretty much illegible to all those without some fairly good Japanese reading skills). Then you notice the array of ingredients and dishes along the counter. There is a long counter with a few high tables, djembe drums in the corner and psychedelic pictures on the walls. On first entering, the space looks like a pretty standard bar. Enjoying life in Hiroshima, he decided to stay and open his own place. ![]() Having cut his skills working in Kyoto ryokan, Take made a move to Hiroshima to work at restaurant. The flavors he draws out of his seasonal and all-natural ingredients are simply exceptional. Take’s skill is immediately evident on presentation of the meticulously prepared Kyo-ryori dishes of his native Kyoto and modern washoku. ![]() Yōin is relaxed (and open late) enough to just enjoy a few drinks, but also offers some quite excellent Japanese cuisine which would be crazy to pass up. Cheerful and mild-mannered “Take” Shimosaka has created something quite remarkable. ![]()
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