Savory Japan is updated for December with a new page in the LEARN section for Seminars and Classes. Featured there is an overview of the Japan: Flavors of Culture conference we attended last month and featured here in three postings. The page will be a home for links to more in-depth articles that will be added in the coming months. Kicking off the series is a cooking session with legendary Kitcho chef and owner Kunio Tokuoka, whose book we reviewed a few weeks back.
Featured in this beautiful book on page 155 is this photo of Oyster Rice that would be perfect for the coming cold and snowy months, when oysters are at their most flavorful.
Photo and excerpt from the book Kitcho; Japan’s Ultimate Dining Experience, courtesy of the author and publisher, Kondansha International. All rights reserved
SERVING VESSEL: Black earthenware pot, ca. 2000
ARTIST: Masatake Fukumori
The lid of the pot comes off to release the irresistible aroma of oysters mingled with a subtle hint of soy sauce. Some of the oysters are deep-fried; others are simmered briefly in kelp stock, which is then used to make the rice. Just as the heat is turned off, both kinds of oysters are arranged on the rice and chopped water dropwort (seri) is scattered on top. Kunio has removed the black edges from the oyster meat, as he maintains that they do not taste good—once again defying conventional thinking in pursuit of pure, perfect flavor.