Rediscovering Edo/Tokyo’s Gastronomy through Art In “Food in Ukiyo-e”, we’ve Continue Reading
Food in Ukiyo-e: Crabs from Edo, Tokyo and Sake from Kamigata
Fish pairs wonderfully with Japanese sake. From sashimi to stewed Continue Reading
Yaozen: Echoes of Edo in Tokyo’s Culinary Landscape
Yaozen: A Pioneer of Edo’s Gastronomy In the heart of Continue Reading
Tokyo Century Gastronomy: Hokusai and monkfish hot pot
Hokusai, Monk-fish Katsushika Hokusai is known for “The Great Wave Continue Reading
The right to sell fish in Edo period, “Itabune”
Itabune, a board, and the right to sell fish in Continue Reading
Uwo-Kagami : A Fish Encyclopedia of the Edo Period
The Edo Period’s Contribution to Food Knowledge Fish encyclopedias can Continue Reading
Food in Ukiyo-e: Waitng room of Yukaku
Toyokuni Utagawa’s Insight into Leisure, Food The glamorous world of Continue Reading
Recreating a fish dish from 250 years ago
Exploring Unique Edo Culinary Traditions: Introduction to Hyacchin “I want Continue Reading
FOOD IN UKIYO-E: Sushi, Mom, Child
The Timeless Love for Sushi: From Edo to Modern Tokyo Continue Reading
Lets’ purchase fish in Edo period, Tokyo
What do you think of when you hear the words Continue Reading