Tottori Kiln Plate Brings Out The White In Red Flounder Dish

Tottori kiln plate brings out the white in red flounder dish

Ichiro Abe, the proprietor of Takumi Kappo, gains inspiration for his menus from the fresh fish and vegetables he sees at the market every morning and even from the dishes he hopes to use.

They include a black bowl produced at the Engoji Kiln in Tottori Prefecture that is simple yet profound, as well as a Yamane Kiln round plate that is a soft opaque white.

'mingei'-style Miso-flavored Curry With Wagyu Beef

'Mingei'-style miso-flavored curry with wagyu beef

Although he was a fast runner, Ichiro Abe failed in his quest to make the Olympic track and field team, and he later ran into business-related debt problems.

But now, for 20 years, he has run Takumi Kappo, a regional-cuisine restaurant that was opened as part of the "mingei" (folk craft) movement in Tottori.

Tottori Beef Hotpot Dish Said To Be Origin Of 'shabu-shabu'

Tottori beef hotpot dish said to be origin of 'shabu-shabu'

Philosopher Soetsu Yanagi (1889-1961) discovered the beauty in miscellaneous daily utensils created by anonymous craftsmen in the waning days of the Taisho Era (1912-1926).

More than 90 years later, "mingei" (folk craft) is garnering attention once again.

Sardines Cooked With Escargot Butter Popular With Shoppers

Sardines cooked with escargot butter popular with shoppers

Chef Koji Yamada has been working with the local supermarket Tsuruya in Ueda, Nagano Prefecture, to create healthy recipes for home cooking, which are distributed at all 33 stores of the supermarket in the prefecture.

Yamada, chef of Weisshorn, a restaurant located in Maruko Central Hospital in Ueda, comes up with three or four low-sodium recipes a month that feature in-season ingredients.

Chicken Thigh Broiled With Shinshu Miso-based Sauce

Chicken thigh broiled with Shinshu miso-based sauce

This week's recipe is for a dish that is popular among patients and staff at Weisshorn, a restaurant located in Maruko Central Hospital in Ueda, Nagano Prefecture.

The restaurant's exclusive chef is Koji Yamada, 52, whose family has run a mountain hut on Mount Jonendake in the Northern Alps.

Free-range Chicken Shatters Bland Image Of Hospital Food

Free-range chicken shatters bland image of hospital food

Weisshorn, a restaurant facing the peak of Mount Asama that sits among a green mountain range, is located on the top floor of the 297-bed Maruko Central Hospital in Ueda, Nagano Prefecture.

The restaurant, which is also open to the public, offers well-balanced lunches. On the day this reporter visited, the main dish was white fish with a tomato-based sauce. Meals for the hospital staff and those who come for the "ningen dokku," a complete medical checkup, are also made in the same kitchen. The dishes are prepared by the 52-year-old chef, Koji Yamada.

'age Toro' Deep-fried Grated Yam, A Tasty Treat For All Ages

'Age toro' deep-fried grated yam, a tasty treat for all ages

"Tororo" (grated yam) restaurant Chojiya, standing on the former site of Mariko-juku--one of the many stations of the old Tokaido route--has a rich history that its owner intends to carry on.

Kaoru Shibayama, the 64-year-old proprietor, invited people who helped him rethatch the restaurant's emblematic roof to a party there on May 19.

'power Food' Of Old, Deceptively Moreish 'tororo' Grated Yam Soup

'Power food' of old, deceptively moreish 'tororo' grated yam soup

Chojiya is a restaurant specializing in "tororo" (grated yam) dishes located in Shizuoka city's Suruga Ward, an area that retains the feel of Mariko-juku, one of the many stations of the old Tokaido route.

The establishment replaced its symbolic thatched roof this spring and continues to attract many visitors from Japan and abroad, yet Kaoru Shibayama, the 64-year-old proprietor, says, "Our business had hit rock bottom at one point."

Time-honored 'tororo' Grated Yam, Fried With 'jinenjo' Jam

Time-honored 'tororo' grated yam, fried with 'jinenjo' jam

Inside a thatch-roofed house on the former site of Mariko-juku, one of the many stations of the old Tokaido route, is Chojiya, a restaurant specializing in "tororo" (grated yam) dishes, located about five kilometers southwest of Shizuoka Station.

Although Chojiya, which is said to have been established as the Sengoku period (Age of warring states) was drawing to a close, the building used today is an old traditional-style house that was relocated from nearby in 1970 by the late 12th-generation proprietor, Nobuo Shibayama.

Carpaccio Of Red Seabream

Carpaccio of red seabream

From the sound of the whisk touching the bowl and the sizzle of the meat to the conversations in English and French plus the calm music in the background, Jean-Georges Tokyo, a French-cuisine restaurant located in Tokyo's Roppongi, was filled with just the right amount of lively ambience.

Under the high ceiling, head chef Fumio Yonezawa prepares the dishes as he checks the guests' pace and occasionally exchanges words with his staff. But when it comes to the finishing touches, he takes his time and works carefully. When the guests see the beautifully served dish placed before them, their faces light up.

Minestrone Filled With Vegetables Of Spring Is 'soothing' Food

Minestrone filled with vegetables of spring is 'soothing' food

French chef Fumio Yonezawa has been serving as a volunteer once a month at the Ronald McDonald House Setagaya in Tokyo where his cooking helps lift the spirits of those who stay here.

The house, which is run by a public-interest incorporated foundation, is a facility for families and their children, who need to stay in or visit hospitals located far from home to receive advanced medical care. Some NPOs and other organizations have set up these type of accommodations near the hospitals to relieve the burden on young patients and their families.

'koya-dofu' Plus Soybean Flour Makes Plain But Nutritious Snack

'Koya-dofu' plus soybean flour makes plain but nutritious snack

When snack time begins at 3 p.m at Fukasawa Mill Nursery School, expectant children come running into the lunchroom where nutritionist Tomoko Ikeda waits, asking, "What are we having today?"

Ever since she was an elementary school student, Ikeda loved to eat and also observe her mother cooking. After studying cooking in high school, she gained certification as a nutritionist at a vocational school. She thought that she could make it a "job for life."

'cat In A Bath' Curry And Rice Spices Up Pupils With Allergies

'Cat in a bath' curry and rice spices up pupils with allergies

Of the 110 pupils who attend Fukasawa Mill Nursery School in Tokyo's Setagaya Ward, nine have food allergies, from the "big three" of flour, eggs and milk, to nuts and kiwi.

At the nursery school, the kitchen staff chooses the ingredients and recipes carefully so that everyone can eat the same school lunch as much as possible.