Word: japanned
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...shinto gods must be jealous. As sake brewers (toji) continue to close up shop and sales of their product slow in Japan, what has been known for millenniums as the drink of the gods is sidling up to American bars and being given ample space on the shelves of wine shops and on wine lists from coast to coast...
...predicted: sake's next big market. Distributors are expanding their portfolios to include a fourth beverage just for the divine drink, as jisake (premium sake) finds its way into more beverage programs across cuisines and states. There are roughly 600 registered labels in the U.S. from 400 breweries in Japan...
...French cuisine in Manhattan, the restaurant held its ninth annual sake-pairing dinner. The chandeliered room flowed with Japanese syllables as master sommelier Roger Dagorn led the pouring of a different sake with each of the nine courses. At the main table sat the sake master of the Japan Prestige Sake Association, Kazu Yamazaki, a premier importer in the U.S. and probably the first to introduce aged sake to Americans and to teach about sake varieties. He says that while drinking sake in restaurants is common, the real accomplishment is that imports have allowed people to drink sake at home...
...also in luxury, Japanese-style. Kaiseki is nothing like most Japanese food abroad. Sukiyaki, tempura, teppanyaki and even sushi are modern and often fusion inventions, many of them created to suit foreign tastes. A kaiseki banquet consists of multiple elaborate minicourses of rare seasonal ingredients, most unknown outside Japan. More than a meal, it's a multidisciplinary feast for the senses. Since it has roots in the Zen tea ceremony, kaiseki encompasses literature, ceramics, ikebana, painting and the art of dinner conversation. It requires some cultural literacy, not to mention deep pockets. It also requires sitting on the floor...
...exclusive kaiseki restaurants, including the renowned Hyotei and Kikunoi. I speak passable Japanese, and my epicurean husband happily devours everything from poison-blowfish sperm to stewed snapping turtle. Kitcho doesn't take credit cards, so we were prepared to pay $400 to $600 per person in cash. But in Japan--and certainly at Kitcho--protocol and relationships are sacred. You are nobody until someone introduces you properly. For us the magic word came from a friend, the Catalan chef Santi Santamaria, who had been introduced by the director of a well-known Japanese culinary school...