It is the middle of the rainy season. We have been enjoying katsuo (skipjack tuna or bonito) as sashimi, much fatter than usual this time of year as the fish are swimming up north. In the fall when they return south is when they will be really rich in fat. As ume (Japanese apricots, Prunus mume) are in the market we are busy making pickled umeboshi, ume jam, and sweet umeshu for an aperitif later this year.
We have had some changes at our company Food Sake Tokyo, named after the book published by The Little Bookroom. The focus of our business is our market visits to Tsukiji Market, depachika, Nihonbashi, Kappabashi, and supermarkets. We really enjoying meeting new people and helping them to explore and better understand Japanese cuisine. We are thankful for their recommendations as we are starting to see friends of former clients as well as clients returning.
We would like to open a cooking school next year. To prepare for that Shinji is taking the next year off from giving tours and is studying Japanese cuisine at Tsuji Culinary School. We are not offering the evening izakaya tours for the time being.
There will be some changes to this blog as we start to include more recipes and tips for cooking at home along with our usual posts on where to eat and shop in Tokyo. Shinji’s studies will finish next March. Once we have found a kitchen to offer classes, we will update it here on our blog.
Thanks for following Food Sake Tokyo and we look forward to someday welcoming you to our kitchen. The plan is to continue offering market visits and to supplement that with cooking classes.