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Jason Adamson

Jason Adamson

Jason lives in Osaka Japan and has an infatuation with raw fish, ninjas and sake. Originally from Australia he has a Masters in Communications and a Le Cordon Bleu Masters of Gastronomic Tourism. He also owns a very old Nintendo.
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Knowledge on the Best Pots and Pans Sets – Our Top 5

Written by Jason Adamson on . Posted in Cookware, @ the markets

best pots and pans sets, best cookware for gas stoves, top rated cookware brands

What is the best cookware for gas stoves? Find it out – 2020

Last Updated Feb 2020 – You can have amazingly expensive kitchen equipment, full of high tech gadgets, but without a good set of pots and pans, your kitchen is as good as a luxury car without an engine; you can flaunt it, but you cannot use it.

The quality of your cooking is not only impacted by cooking style, skill, and ingredients, but it is also hugely affected by the quality of the pots and pans you use. Poor quality pots and pans can cause uneven cooking, burn food, or worse still, burn your hands. The best pots and pans are the ones that are safe, durable and work well.

What is Japanese Sake? The Japanese Rice Wine

Written by Jason Adamson on . Posted in drink

what is japanese sake, sake drink, sake drink japan

Sake is a Japaese alcoholic drink made from rice – it is brewed similar to, but not the same as beer and it should be drunk young, as it does not age like wine. Contrary to popular belief most of the sake in Japan is drunk cold.

Warm sake is drunk usually only in winter and only certain types of sake should be heated. Sake goes well with many cuisines but naturally it is best with fish. (Gauntner 2002)

Get Ahead- A Bluefin Tuna Head – Eat Tuna Head in Japan

Written by Jason Adamson on . Posted in food

bluefin tuna head, tuna head recipe, japanese tuna recipe

A few nights ago I had the pleasure of entertaining a few loose friends from Australia who were in Nippon on route to India. So I decided to take them out for one of the last magnificent feasts in Japan before they hit the land of curry, spice and all things nice. Unbeknown to them (or me) we were about to embark on a journey that would open up a new world – the world of the bluefin tuna head.

和牛 Wagyu; The Japanese Cow and the Cat Cafe

Written by Jason Adamson on . Posted in food

wagyu beef, wagyu steak, japanese cow

I love it when my friends from abroad come to visit me in Japan, well that is until the next day when the hangover falls from the sky like a bowling ball – and seriously I am talking about a near death experience – we make the movie the hangover look like an episode of Thomas the Tank Engine – but that is another story completely.

Gastronomic Writing – Then & Now

Written by Jason Adamson on . Posted in food

gastronomic writing, gastronomy book, food writing

A variety of different social, economic and cultural conditions were responsible for the interest in gastronomy in nineteenth century France. This interest (in gastronomy) contributed to the emergence of gastronomic writing, which not only fed from, but also fueled and became an integral part of this new 19thcentury trend.

Service à la Française; à la Russe & The Chef

Written by Jason Adamson on . Posted in food

service à la française, à la russe, french service style

In the 19thnineteenth century in Western Europe particularly France, the way the higher social classes dined changed dramatically. There was movement away from the dining style of Service à la française into a more diner friendly style of service known as Service à la russe. This gradual change is of gastronomic significance in that it altered the way society perceived food and the role of the cook who also at that time became known as the Chef.

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