Tag: Japanese

Masanori Tezuka's Japanese cuisine – Italian Cuisine

The fashion of Japanese food in recent years it has brought to the attention of the large masses a slightly distorted gastronomic and cultural tradition. Japanese cuisine is not just sushi and sashimi or concoctions that are often passed off as miso soup but which are actually made with freeze-dried bags.

Japan is much more than that: it is a millenary culture made up of ancient gestures and rituals, which we occasionally have the good fortune to meet along our path.
Having the chance to dine in a real Japanese restaurant is not as obvious as we can imagine.

Masanori Tezuka

The chef has been working in Turin for some years Masanori Tezuka, a native of Kobe, born in 1979. In Japan the chef has had various experiences, in many kitchens, with different dishes and cultures: from Spanish to French, to arrive in an Italian restaurant.
Curious, a Japanese from Kobe who, for ten years, cooks Italian in Japan.
In 2008 he decided to leave for Italy, to study our cuisine, especially home cooking, in more depth. However, Masanori has so much nostalgia for home and Japanese cuisine that in the end he decides to go back to his origins and open, in Turin, a place that is capable of telling Japan, not only from the gastronomic side, but also from the cultural one. It is born Miyabi. Initially it is a Japanese culture association but, for just over three months, it has become a real restaurant in one of the streets of the Turin precollina, via Villa della Regina, the road that leads to Piazza Gran Madre and overlooks the river Po.

Miyabi

A bright room, a warm and cozy environment for a total of 16 seats: here Masanori Tezuka offers true Japanese cuisine, not only sashimi, sushi, tempura, but a mix of Japanese and Piedmontese ingredients, creating unusual and interesting dishes.
The chef loves to experiment, study, discuss with colleagues, organize themed events and tastings.
His curiosity drives him to taste the cuisines of others: that Peruvian from his friend Miguel Bustinza (of the restaurants Nativo and Vale un Peru); that Mexican of Jerry Sanchez of the El Beso restaurant; and then that Moroccan, who learned it from a lady who gave him lessons at home.

The menu is a small compendium of Japanese gastronomic tradition: the choice varies between fish, meat and vegetarian dishes. Having a very small kitchen, it is easier for Masanori to manage the preparation by offering a tasting menu. There are two, recommended if there are 4-6 people at the table.

We have tested the Miyabi tasting menu, a nice mix of dishes and recipes, of spicy, sweet and sour flavors. Sushi and sashimi, miso soup with seaweed, tofu and prawns (or salmon).
Pumpkin and fried tofu stewed with dashi, Japanese soaked fish, very delicate, with mild acidity; sanshumori sashimi and sushi, miso soup with fish and wakame seaweed, marinated tuna tataki. All for € 50.
The Kaiseki instead it is all declined to fish, with, to name a few, delicious red prawns marinated in gin Kinobi, octopus and shiso herb tempura, steamed clams with sake.

An interesting wine list (mostly natural) and sake, prepared by Giada Talpo who also suggests combinations with dishes.
On Monday evenings at Miyabi's they organize themed events with pairing wine / sake & Japanese cuisine.

Miyabi – Japanese cuisine restaurant
Via Villa della Regina 9 / A
Turin
Telephone 0118196890
FB page

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Japanese broth and noodles recipe – Italian Cuisine

Ingredients FOR THE BROTH

1 kg of game bones
50 g fresh ginger
2 spring onion stalks

Ingredients TO COMPLETE

200 g noodle
100 g sake
2 cloves of garlic
soy sauce

Duration: 3 h 30 min

Level: Easy

Doses: 4 people

To prepare the Japanese brogo blanch the game bones (use those left over from other preparations), if they are raw; then clean them of meat residues.
Collect the bones cleaned in a large pot with the peeled ginger, the spring onion stalks and cover with 2 liters of water. Boil the broth for 3 hours over low heat: by doing this you get a very light soup with an intense flavor. If you want to enrich the broth with vegetables you must first clean them, cook them and add them to the broth only once cooked.
To flavor add 3 tablespoons of sake, 2 tablespoons of soy sauce, garlic and noodles.
Choose dried durum wheat udon (Japanese noodles), boil them in salted water, drain and cool them in cold water; then distribute them on the plates and cover them with the boiling broth. Garnish with thin slices of spring onion and the sliced garlic, lightly browned in 2 tablespoons of extra virgin olive oil over low heat and dried on kitchen paper.

Five Japanese dishes with bizarre names – Italian Cuisine

The cuisine of the Rising Sun is full of unusual flavors, combinations and ingredients, as well as recipes that have creative and really extravagant names. We have chosen for you five of the traditional Japanese dishes that have the most bizarre names

In Italy when it comes to Japanese food above all we think of sushi and sashimi, preparations that have made it famous all over the world. In reality, the Rising Sun has a very wide and diverse variety of traditional specialties, fascinating, but lesser known. Many Japanese dishes are characterized by unusual ingredients and complex combinations of flavors for us strange and sometimes even unpleasant, because far from our western eating habits and from the tastes to which our palate is accustomed. Examples are the raw horse meat carpaccio, noodles and soups served cold and all the delicacies based on entrails, insects, live fish or fermented foods with a strong and pungent smell and flavor.
To be curious, however, are not only many of the recipes and foods of Japanese gastronomic culture, but also their names. If many of these are translatable as didactic descriptions of all that is contained in the dish, others are instead unusual names, sometimes extravagant and sometimes fascinating.
We have therefore selected for you five traditional Japanese dishes with a really bizarre name, almost stranger than the dishes themselves.

1) Shirako

Let's start with a food that, although commonly eaten by the Japanese, is often welcomed by the Japanese with many prejudices and a certain disgust. Let's talk about the shirako, which can literally be translated as "white children", or the spermatic sac of some fish. If in Italy this dish is known as lattume and widespread mostly in Sicily, in Japan it is very popular and is used in many preparations, served cold or hot and eaten fried, boiled or seasoned.

2) Okonomiyaki

Okonomiyaki literally means "whatever you like grilled", and is nothing but one rich omelette Japanese based on eggs, savoy cabbage and batter, cooked precisely on a plate, and filled with popular local ingredients, such as pork belly or shrimp, all usually dressed with a sweet and sour sauce and with the Japanese Kewpie mayonnaise.

3) Sukiyaki

Sukiyaki is a soup rich in flavor and ingredients, an ancient preparation and much appreciated in the winter period, often consumed on holidays.
The name can be translated as "cooking what you love" and is precisely to highlight the social aspect of the dish. This traditional single dish has as its basic ingredients broth, rice noodles, beef and various vegetables, but there are many variations.

4) Kitsune Udon

This Japanese dish is one of the many recipes based on udon, that is the traditional fresh pasta prepared with soft wheat flour and generally served in broth. This version, a favorite of the Japanese, consists of a broth with udon noodle, abura-age fried tofu and various condiments including powdered chilli and fresh onions. The name means "Udon of the fox" and although it may suggest fox meat, it actually derives from a popular belief that foxes are greedy for fried tofu, just as the color of tofu is said to resemble that of foxes.

5) Oyakodon

The name of this dish, easy and quick to prepare and very popular and loved in Japan, can be literally translated as "parents and children", name that refers to the two main ingredients, that is chicken and eggs. In fact, the oyakodon consists of a bowl of rice to which dashi broth, pieces of chicken, scrambled eggs and various typical condiments are added, which include soy sauce, mirin and fresh sliced spring onion.

Photo: Japanese dish strange name Oyakodon_Stin Shen Flickr.jpg (cover)
Photo: Japanese dish strange name-Oyakodon_wikipedia.jpg
Photo: Japanese dish strange name お好み焼き okonomiyaki_Minato Kaidou_Flickr.jpg
Photo: Japanese dish strange name_Kitsune_udon_by_chou_i_ci_in_Kyoto.jpg
Photo: Japanese dish strange name Sukiyaki_WordRidden Flickr.jpg
Photo: Japanese dish strange name_Shirako_Wikipedia.JPG