Category: Mora Chartrand

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  • Jan.15

    The Sharing of Shabu Shabu

    Jan.15

    by Mora Chartrand A shared homemade meal is a fine way to offer gratitude for friends and family and participating in the actual act of cooking the meal together makes it even more special. Shabu shabu (swish-swish) is the Japanese onomatopoeic equivalent for the name of a popular nabemono, a simple and delectable Japanese hot…

    Oct.03

    Jimbocho Den Part.1

    Oct.03 by Mora Chartrand

    Jimbocho Den: Dishes Without Rules…Part I by Mora Chartrand Much has been written about restaurant Jimbocho Den since its 2007 opening by chef-owner Zaiyu Hasegawa, then a 29-year-old unknown. Today, he is no longer unknown. Den is almost always on the must-dine list of those passionate about Japanese cuisine, both from Japan and abroad. In…

    Sept.23

    Buaisou: Four Young Guys – A New Generation of Indigo Dyers

    Sept.23 by Mora Chartrand

    Buaisou Indigo by Matt Gross from AirBnB Magazine. Introduction by Mora Chartrand Main Article: Buaisou Indigo from AirBnB magazine, written by Matt Gross If there is one color that epitomizes Japan for me, it is indigo — deep, mystical, midnight blue. The oldest evidence tells us that indigo dyeing first appeared in Japan in the…

    Aug.16

    Master chef raises vegetables and creates magical lunches in an old farm house called Wappado

    Aug.16 by Mora Chartrand

    by Mora Chartrand, the Foodies’ Foodie Wappado, a haven for those who yearn for a meal that expresses the terroir of the northern Kyoto countryside. Ōhara, a sleepy, agricultural hamlet just outside of Kyoto, is best known to visitors as the home of Jakko-in and Sanzenin temples, among others. It’s hard to match the rural…


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