Tag: SOURCE
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HANAIKE NO KANDOKORO – Ikebana Tips
If you want to look at some really inspiring pictures of Ikebana this is the book for you! I personally like it because it breaks down not only how to choose flowers and vases, but it also explains how you can make the arrangement look natural by fine tuning the…
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KOJU NO RYORI SAIJIKI Koju’s seasonal dishes
Technically speaking “Saijiki” is the word used for an almanac of seasonal words for writing Haiku Poems. In this case it is used to mean that it is a collection of dishes that signify certain seasons. One of the main aspects of Japanese Cuisine in general and Kaiseki in particular…
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KOJU NO MORITSUKE About plating
This book is a pretty epic guide on the plating philiosophy of the head chef of “Ginza Koju” a 2 Michelin Star Restaurant in Tokyo.There are lots of easy to understand pictures of dishes and different plates, just know that the recipes are minimal at best. If you know how…
Japanese Cuisine 