Narisawa’s Innovative Satoyama Cuisine

by Kyoko Nakamura @ 10 Nov 2017

Our ancestors lived cohesively with nature and their lives were blessed by it. Chef Yoshihiro Narisawa has been trying to replicate the knowledge our ancestors had because he recognised that it is sustainable and beneficial to the human body and spirit. To eat seasonal and local products is to nourish us. Ingredients are derived from nature, so a chef needs to understand the nature as a naturalist and has to champion the importance of it to the world. That is the reason one of his signature dishes “Satoyama scenery" was made; his responsibility as a naturalist.

The monotone dish is themed kuro (black). Chef Narisawa uses a wild vegetable root called kuzu (arrowroot), from which our ancestors made their oriental medicine. Used with squid ink, he makes the crispy chips that are served as a base. Minced squid, squid ink, tomato paste and premium caviar from Miyazaki prefecture complete the dish.

The pairing for this dish is the Kazenomori Koborezake; made by a patent-protected ikakitori method. To avoid oxidisaton and preserve the delicate aroma and umami of the sake, the sake makers separate the mash inside stainless tanks. Because of this procedure, the sake has a slightly sparkling feel and is full of umami. This refreshing taste accentuates the nutty favour and richness of the caviar.

Read more about Kyoko Nakamura’s visit to four Michelin-starred restaurants in Japan in the current issue of Cuisine & Wine Asia, available at major bookstores.

Narisawa’s Innovative Satoyama Cuisine

Related Restaurant News

Social media-savvy hotels grow occupancy twice as fast

Female Chefs In The Hotel Industry

Yannick Alléno is Awarded Three Michelin Stars For Two Restaurants

Easter Brunch At Island Café & Bar

Sponsor Ads