World Cuisine

Japan

Traditional Japanese cuisine (Washoku) is the expression of the perpetual quest for natural umami and manic respect for the raw product. Beyond cooking techniques, it is an obsessive mastery of cellular cutting and the aging of animal flesh (the ikejime technique for fish).

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4.7

Kamado Grill

Starters • Japan

Kamado-Grilled Green Asparagus, White Miso Umami Sabayon

A flash cook at very high temperature on the Kamado's cast-iron grates to trigger instant caramelization while preserving the asparagus's cellular crunch. The dish is cloaked in a warm, dense, and deeply umami sabayon, achieved through the incorporation of fermented white miso paste.

10 min | Vegetarian