WASHOKU: Recipes from the Japanese Home Kitchen (Ten Speed Press, 2005) provides a solid foundation to the principles and practice of washoku (balance and harmony) in the kitchen and at table. This workshop page enables me to guide you further.  

I welcome your feedback -- especially captioned photos with a brief description of your kitchen sessions when you try making the recipes posted here or in WASHOKU. Those interested in offering feedback, please download a set of guidelines for submitting and displaying your work. To further teaching goals, I may post some of the feedback to this site, adding my commentary.

Takikomi Gohan

Takikomi gohan is a two-stage method of preparing rice. First, ingredients are cooked to create a flavorful broth. The broth is then used in lieu of water to cook the rice. The ingredients that contributed to flavoring the broth are returned to the pot as the rice cooks... or, sometimes just in the final stage of self-steaming. 

In this recipe, rice is prepared takikomi-style, making use of the richly flavored liquid produced by braising chicken with gobō.

   Old-fashioned kamado

cooking typically creates a dark crust called okogé at the bottom of the cooking pot.