New Japanese Restaurant, KAJITSU

Posted on May 16, 2009 in Hiroko's Blog

I recently dined at Kajitsu, a new exciting Japanese shojin cuisine restaurant, which opened two months ago in the East Village section of New York City.  Shojin cuisine is an ancient Japanese culinary practice developed in Zen Buddhist monasteries.  Following the Buddhist principle of not……taking life, shojin cuisine does not use meat, fish, eggs or other animal products.  Meals are prepared from fresh, seasonal local produce, legumes, whild herbs, seeds and...

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More Than Outrageous….funny…sad!

Posted on May 6, 2009 in Hiroko's Blog

I am very fortunate to live close to Union Square in New York City where the city’s largest farmers market operates four days a week.  Since my move to New York City ten years ago I have been living on locally grown/farmed produce, chicken, sea food and other food items except dead cold winter months nearly all of these vendors disappear.  In the course of using these locally produced materials I have learned to use previously unfamiliar and new foods in my Japanese...

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