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A reader asked in the Chat box what my favorite restaurant in Kobe is? It’s difficult to decide because there are so many good restaurants in Kobe. I’ll tell you my favorite kind of food instead of the name since most readers aren’t from Kobe nor are they visiting Kobe anytime soon. I LOVE “sousaku” cuisine (創作:creative cuisine). Sousaku Ryori is becoming more and more popular. A few years ago, most of my students didn’t know what sousaku cuisine was. The fusion of western and Japanese ingredients to form interesting dishes was just interesting at best. Since a name has been put to it, less than 10 years ago, it seems to be catching on, slowly. I have seen listings of restaurants with category headings including sousaku. The hugely popular Hot Pepper coupon magazine contains more and more restaurants touting the sousaku title. But what is it? I would define sousaku cuisine as making Japanese dishes using a combination of western, asian, and Japanese ingredients and styles. Grilled Tai (Sea Bream or Red Snapper) might be served on a small bed of garlic mashed potatos drizzled with a white miso sauce topped with shredded daikon and fried rinkon chips, as an example. One of my personal favorites is a California roll topped with raw Kobe beef topped with ponzu and radish. YUUUUMMMYY!! but a little expensive at around $15 a roll. Most of what I see is served piled high and/or round and stacked. The choice of ingredients at the moderately priced restaurants/izakayas/robatayakis I have gone to are pretty much limited to Asian, Italian and MAYONNAISE. STOOOOP WITH THE MAYO ALREADY! I had four choices for crab last night and two of them were smothered in mayo! Anyway, I am sure we will begin to see a wider variety of this cuisine in the future. I can’t wait to see if gyoza is going to meld with perogies from Poland. You must be logged in to post a comment. |
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Peace.
so uhm yeah, greetings from an half irish half arabic guy that lives in germany! ah and start making more podcasts, like 3 a week 
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