Monthly Memo
From Doi's Culinary
PhilosophyOriginal text by Doi Yoshiharu
Translated by Yoshiko Fukuda
Mr. Doi freely expresses his thoughts each month on cooking
and seasonal ingredients intertwined with talks on different
elements of Japanese tradition and culture
| 2001 Monthly Memo |
|
April Boiling |
|
March Agriculture and Health of Today |
|
February Risshun-daikichi・delicious vegetables |
|
January Thoughts on Japanese Cooking of the 21st Century |
| 2000 Monthly Memo |
|
NEW Dec Red Sea Bream |
|
Simple Food |
|
Harvesting |
|
Japanese Seasons |
|
Cooking Eggplants |
|
Okinawa Recipes |
|
Taue- Rice Planting |
|
Shun |
|
Spring Ingredients |
|
Original Tastes of Ingredients |
|
Feb Winter Vegetables |
|
Jan Home cooking |
| 1999 Monthly Memo |
|
NEW Dec Dishes and Service |
|
NEW Nov Mr. Kazumitsu Tanaka |
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Oct Good Service and dishes |
|
Pottery Works |
|
Afterthoughts on my Trip to France |
|
Aesthetic Cooking |
|
June Home Cookinｇ of Today |
|
May The Beginning of Summer- Rikka |