What is/was for dinner?

[Mellofello808]

Keiseki dinner at a Onsen resort deep in the woods of rural Japan

 

[Scepticalscribe]

Keiseki dinner at a Onsen resort deep in the woods of rural Japan

I have no doubt that this was absolutely delicious, but, aside from the culinary principles (which I completely approve of), I have long admired the aesthetic of Japanese cuisine, as well.

 

[Mellofello808]

We are near one of the largest fishing ports in Japan, and the fish is incredible.

 

[edubfromktown]

Turkey meatloaf (with grated carrot. zucchini and other sorta healthy stuff) snuggled in a weaved slab bacon blanket.

 

[Scepticalscribe]

We are near one of the largest fishing ports in Japan, and the fish is incredible.

Fantastic.

That looks wonderful, - I am salivating with greedy envy - and do enjoy.

 

[HDFan]

Of the 7 continents I've visited Japanese cuisine was consistently the most surprising and aesthetic, at least for someone from the western hemisphere.

The amazement started on the flight to Narita before I even reached Japan:

 

[Scepticalscribe]

Of the 7 continents I've visited Japanese cuisine was consistently the most surprising and aesthetic, at least for someone from the western hemisphere.

The amazement started on the flight to Narita before I even reached Japan:

View attachment 2380398

I love the cuisine, culture and the aesthetic of Japan; above all, (and this is also something that you will most certainly also find in Italy, and, perhaps, to a lesser extent, in Germany), I love that this aesthetic is - or can be - found in the everyday and sometimes ordinary things of life - knives, coffee post, and how food is prepared and presented.

I love how the design of the ordinary is treated with such respect in Japan, for much Japanese design is an expresson of that fusion of form and function that represents excellent design.

 

[Mellofello808]

What I am finding amazing in my time here in Japan is their genuine celebration of the ingredients, and producers of food.

There are only a few different things on TV. Cooking shows, reaction shows where they have comedic commentary on mundane daily life, and shows where they go and tour Japan interviewing chefs and food producers.

I just watched a half hour show where they gave a cabbage farmer celebrity treatment, and then cooked a sinfully good looking okonomiyaki with his produce.

Saw a similar one the other night with a potato farmer.

This genuine care for the origin of their food, down to giving light to the actual farmers is amazing to me, and something that I wish we did more in the West.

 

[Scepticalscribe]

What I am finding amazing in my time here in Japan is their genuine celebration of the ingredients, and producers of food.

There are only a few different things on TV. Cooking shows, reaction shows where they have comedic commentary on mundane daily life, and shows where they go and tour Japan interviewing chefs and food producers.

I just watched a half hour show where they gave a cabbage farmer celebrity treatment, and then cooked a sinfully good looking okonomiyaki with his produce.

Saw a similar one the other night with a potato farmer.

This genuine care for the origin of their food, down to giving light to the actual farmers is amazing to me, and something that I wish we did more in the West.

Couldn't agree more.

Several years ago, I travelled to Bra, Piedmont, - which is where the Slow Food Movement was founded - for the International Cheese Festival, and met (and - most wonderfully - dined with) some of the founders of the Slow Food Movement.

They espouse a similar philosophy re celebration of ingredients (and the producers of those ingredients), supporting the idea of local (and seasonal) produce, and promoting ethical (and environmentally aware) values in the production of food.

 

[shadow puppet]

Tonight will be island soyaki marinated salmon with fresh steamed broccoli & jasmine rice.

 

[BotchQue]

While I love the smell of grilled/barbequed meats, some days (like this rainy cold Saturday) the smell of long-simmering red beans and rice can't be beat (a grilled mild Italian sausage isn't a bad side dish...).

 

[shadow puppet]

I just ordered sushi to celebrate my 4 month anniversary since having open heart surgery.
A BSC roll: baked scallops on top of a blue crab roll with eel sauce.

 

[Scepticalscribe]

I just ordered sushi to celebrate my 4 month anniversary since having open heart surgery.
A BSC roll: baked scallops on top of a blue crab roll with eel sauce.

Sounds (and looks) delicious.

Best of luck recovering from your open heart surgery.

 

[shadow puppet]

Sounds (and looks) delicious.

Best of luck recovering from your open heart surgery.

It was delicious and thank you!

 

[Scepticalscribe]

It was delicious and thank you!

I absolutely adore sushi; actually, for that matter, I love Japanese (and all Asian) cuisine.

 

[anika200]

Tonight will be island soyaki marinated salmon with fresh steamed broccoli & jasmine rice.

View attachment 2382362

Looks great? I gotta look up what soyaki is to see what the flavors would be.

 

[shadow puppet]

Looks great? I gotta look up what soyaki is to see what the flavors would be.

It's actually the island soyaki by Soy Vay:

Island Teriyaki Marinade & Sauce | Soy Vay®

Try Soy Vay's signature Island Teriyaki sauce, inspired by Chinese and Japanese flavors with a deliciously kosher twist – This stuff is good!

www.soyvay.com

 

[Mellofello808]

My mom watched to eat some Italian inspired food.

Started out with a grazing board of fresh fruit, young pecorino cheese, prosciutto di Parma, mortadella, and caprese with fresh made mozzarella.

She brought down a antipasto salad, and I made a shaved fennel, and envy apple salad.

I made a huge pot of 50/50 beef and pork meatballs with fresh ricotta, and panko crumbs as a binder. My BIL made a lemon Calabria chili white fish dish.

Fresh castlevetrano olive, and rosemary focaccia on the side.

Washed everything down with lots of Italian sparkling mineral water, and a few bottles of choice Pinot Grigio.

 

[Scepticalscribe]

My mom watched to eat some Italian inspired food.

Started out with a grazing board of fresh fruit, young pecorino cheese, prosciutto di Parma, mortadella, and caprese with fresh made mozzarella.

She brought down a antipasto salad, and I made a shaved fennel, and envy apple salad.

I made a huge pot of 50/50 beef and pork meatballs with fresh ricotta, and panko crumbs as a binder. My BIL made a lemon Calabria chili white fish dish.

Fresh castlevetrano olive, and rosemary focaccia on the side.

Washed everything down with lots of Italian sparkling mineral water, and a few bottles of choice Pinot Grigio.

Looks absolutely amazing, and I will wager that it was delicious.

What is that gorgeous, utterly seductive, seriously oozing - almost liquid - cheese on the cheeseboard? Gorgonzola? Or, something else?

 

[Scepticalscribe]

Treated myself to fish'n'chips (fries), plus sunomono (a Japanese cucumber salad, in a pickling liquid of rice vingear, sugar, among other ingredients), from one of my favourite (local) sushi restaurants.

They prepare an amazing fish'n'chips - their fish batter is a wonderful take on tempura rather than the more traditional versions of batter one would find in a classic fish'n'chips place.

And, in advance, I prepared a bowl of homemade aioli - which comprised (minced) new season's garlic cloves (six), organic, free range, egg yolks, (three), and olive oil.

In Belgium, they eat mayo with chips (fries), but I had good quality ketchup (Stokes, an excellent English brand), to hand, as well.

Several slices of (organic) lemon completed the dish, for lemons, like garlic, will always find a warm welcome chez moi.

This was washed down with a glass of white wine from Burgundy.

 

[shadow puppet]

My mom watched to eat some Italian inspired food.

Started out with a grazing board of fresh fruit, young pecorino cheese, prosciutto di Parma, mortadella, and caprese with fresh made mozzarella.

She brought down a antipasto salad, and I made a shaved fennel, and envy apple salad.

I made a huge pot of 50/50 beef and pork meatballs with fresh ricotta, and panko crumbs as a binder. My BIL made a lemon Calabria chili white fish dish.

Fresh castlevetrano olive, and rosemary focaccia on the side.

Washed everything down with lots of Italian sparkling mineral water, and a few bottles of choice Pinot Grigio.

I think I gained 10 lbs just looking at your photos. Everything looks incredible!

 

[HDFan]

Looks absolutely amazing, and I will wager that it was delicious.

And great presentation which makes it even more mouth watering.

 

[Scepticalscribe]

And great presentation which makes it even more mouth watering.

Exactly: Remember how it is said that you eat with your eyes before you even begin to eat with your mouth.

 

[Mellofello808]

Looks absolutely amazing, and I will wager that it was delicious.

What is that gorgeous, utterly seductive, seriously oozing - almost liquid - cheese on the cheeseboard? Gorgonzola? Or, something else?

It was a one of my favorite triple cream herbed Bries.

I used it again last night with the last of the Mortadella, along with some more heirloom tomatoes, fresh basil from the garden, and balsalmic glaze on toasted Brioche.

 

[Scepticalscribe]

It was a one of my favorite triple cream herbed Bries.

Thank you.

Oh, wow.

Yum.

Just yum.

Now, that is a cheese that I have never come across; triple cream cheese, (such as the splendid Délice de Bourgogne), I am familiar with (and love, for this is especially good when served for breakfast), but I have never encountered (let alone tasted), a triple cream herbed Brie.

I used it again last night with the last of the Mortadella, along with some more heirloom tomatoes, fresh basil from the garden, and balsalmic glaze on toasted Brioche.

That looks absolutely delicious and I am willing to wager that it tasted wonderful.