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Washoku, or Japanese cuisine, was registered for the UNESCO Intangible Cultural Heritages Program in 2013. Its transient beauty, with natural ingredients, refined techniques, and spatial sense, has been the object of Shinichiro Ogata's work throughout his career. In this beautifully produced book, he demonstrates the modern, innovative, but truly traditional aesthetic of washoku, as curated for the University Museum of the University of Tokyo. This collection of photography of Japanese cuisine, with ingredients and selected tablewares by Shinichiro Ogata, a prominent designer who works on Japan's total art of washoku, conveys the aesthetic principles of the pinnacles of Japanese culinary achievements.
Price: $80.00
Pages: 160
Publisher: University of Tokyo Press
Imprint: University of Tokyo Press
Publication Date:
08 August 2017
Trim Size: 11.60 X 7.80 in
ISBN: 9784130802192
Format: Hardcover
BISACs:
COOKING / Regional & Ethnic / Japanese
Shinichiro Ogata is a designer and affiliate associate professor in the Intermediatheque Department at the University Museum, University of Tokyo. The founder of the design studio Simplicity, he practices his culinary works in his restaurants and confectionaries and has been frequently recognized and awarded for his design.
Yoshiaki Nishino is a professor and director of the University Museum at the University of Tokyo.
Table of ContentsForeword (Ogata)Introduction (Yoshiaki Nishino, Director, the University Museum, the University of Tokyo)Dishes of the Seasons, Ingredients, TablewareTiger Globefish, Boar, Royal Fern, Wild Duck, Red Tilefish, Bamboo Shoot Young Ayu, Horsehair Crab, Manganji Pepper, Kamo Eggplant, Corn, Lotus Root, Conger Pipe, Matsutake Mashroom, Chub Mackerel, Dried Japanese Persimmon, Spiny Lobster, Mushrooms, Sweet Bean Paste, Snow Crab, Shellfish, Dry Seaweed, Soft-Shelled TurtleCommentary Essay, "From Eating to Devouring: A Dialogue with Shinichiro Ogata" (Nishino)List of Tableware