CULINARY ARTS
This website page features selected creative home-grown foods, home-produced foods, home-processed foods and home-cooked supreme gourmet dishes by Takeshi Yamada at his residence in New York City. Some of these food ingredients and dishes are completely original inventions by Yamada. These were mostly created by him during the COVID-19 Pandemic Era (2020 - 2022/Present). This page also features Yamada's Super Health Powders that were made of over 80 different vegetables and fruits. In addition, over a dozen of Yamada's unusual, exotic, original and delicious dishes (in the style of Japanese traditional sushi, sashimi, namasu) that were made of his homegrown live SCOBY (Symbiotic Culture Of Bacteria And Yeast). Yamada considers SCOBY is a sustainable and lowest maintenance fresh protein food produce with a great potential for the greater future of humanity.
Life is beautiful, delicious, and wonderful.
- Takeshi Yamada
Foods nourish our body.
Fine foods nourish our spirit.
Good foods nourish our soul.
Cooking is the highest artform of humanity.
- Takeshi Yamada
I have love and passion for food.
I do not have lust or addiction for food.
This is why I easily engaged my weekly fasting since 1980s.
- Takeshi Yamada
- Takeshi Yamada
Foods nourish our body.
Fine foods nourish our spirit.
Good foods nourish our soul.
Cooking is the highest artform of humanity.
- Takeshi Yamada
I have love and passion for food.
I do not have lust or addiction for food.
This is why I easily engaged my weekly fasting since 1980s.
- Takeshi Yamada
CONTENTS
1. ART OF CREATING VINEGARS, SCOBY & SEDIMENTS
2. ART OF CREATING FERMENTED FOODS
3. ART OF CREATING PICKLED FOODS
4. ART OF GROWING GREEN FOODS
5. ART OF CREATING FOOD POWDERS
6. ART OF COOKING & PLATING
6X. ART OF BOWL MEALS
7. ART OF TABLE SETTING
8. ART OF DINING UTENSILS
9. ART OF HEALTHY, LONG & HAPPY LIFE
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1. ART OF CREATING VINEGARS, SCOBY & SEDIMENTS
2. ART OF CREATING FERMENTED FOODS
3. ART OF CREATING PICKLED FOODS
4. ART OF GROWING GREEN FOODS
5. ART OF CREATING FOOD POWDERS
6. ART OF COOKING & PLATING
6X. ART OF BOWL MEALS
7. ART OF TABLE SETTING
8. ART OF DINING UTENSILS
9. ART OF HEALTHY, LONG & HAPPY LIFE
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1. ART OF CREATING VINEGARS, SCOBY & SEDIMENT DISHES
I treated SCOBY as a seafood,
when I created SCOBY sushi and SCOBY sashimi.
- Takeshi Yamada
when I created SCOBY sushi and SCOBY sashimi.
- Takeshi Yamada
HOMEMADE VINEGARS: Yamada produced a variety of homemade vinegars by using fruits and vegetables in the kitchen. They included strawberries, apples, blackberries, bananas, pears, peaches, raspberries, mixed fruits, cooked sweet potatoes, sweetened black tea, Concord grapes, and etc. They were casually used for Yamada's Garden Salad and Rainbow Salad. It was also mixed to boost the flavor of his daily fresh cold lemon/lime water to drink.
Note: In the United States, the sweetened black tea vinegar has been commonly called Kombucha. (In Japan, it was written 紅茶キノコ and called Koucha Kinoko or Kocha Kinoko, which literally means Red Tea Mushroom. It became a fad in 1970s in Japan.) Despite its long history around the world, SCOBY itself has not been eaten by humans as a common normal food at all even as of 2021 - Yamada thought this is very strange.
VINEGAR SCOBY & SEDIMENT: In those barrels and jars of homemade vinegars, varieties of Symbiotic Culture Of Bacteria and Yeast (SCOBY) grew and their sediments were also accumulated. They became Yamada's nutritious food ingredients to create his series of delicious supreme dishes such as sushi, sashimi, kuai, and etc. as shown below. This websiote page may features the most comprehensive SCOBY dishes for people's daily consumption in the world as of today.
SCOBY AS A PROTEIN RICH FOOD: SCOBY is also a quite impressive protein rich food. Yamada created many SCOBY dishes including a variety of SCOBY Sushi as shown in this website page. Yamada thinks SCOBY may be an excellent sustainable and easy-to-grow new type of protein source for human consumption in the near future.
Note: SCOBY is vegan. Symbiotic Culture Of Bacteria and Yeast (SCOBY) is not animal and its components are also not animals at all whatsoever. Almost all vegans clear that probiotics, bacteria and yeasts are all acceptable within a vegan diet. Fermented foods and drinks, such as sauerkraut (fermented cabbage), kimchi (fermented bok choy), kombucha (fermented tea), pickles, and sourdough bread also include good bacteria are vegan.
Protein Content. (Google Q&A. USDA)
Turkey: Turkey whole roasted - 28.4g contains 8g protein: 28%
Chicken: Chicken, whole broiled- 140g contains 38g protein: 27%
Pork: Pork loin, whole, broiled - 85g contains 23g protein: 27%
Beef: Ground beef, 85% lean broiled - 85g contains 22g protein: 26%
Beef: T-bone steak, broiled - 453.6 g contains 110g protein: 24%
Salmon: Atlantic, raw: 198g contains 40g protein: 20%
SCOBY: Kombucha SCOBY - protein: 18%
Mackerel: 136g contains 25g protein: 18%
Vegetable Burger: 70g contains 11g proteins: 16%
Beef: Ground beef, 70% lean broiled - 453.6g contains 65g protein: 14%
Bread: White Bread: 30g white bread contains 2.7g protein: 9%
Note: In the United States, the sweetened black tea vinegar has been commonly called Kombucha. (In Japan, it was written 紅茶キノコ and called Koucha Kinoko or Kocha Kinoko, which literally means Red Tea Mushroom. It became a fad in 1970s in Japan.) Despite its long history around the world, SCOBY itself has not been eaten by humans as a common normal food at all even as of 2021 - Yamada thought this is very strange.
VINEGAR SCOBY & SEDIMENT: In those barrels and jars of homemade vinegars, varieties of Symbiotic Culture Of Bacteria and Yeast (SCOBY) grew and their sediments were also accumulated. They became Yamada's nutritious food ingredients to create his series of delicious supreme dishes such as sushi, sashimi, kuai, and etc. as shown below. This websiote page may features the most comprehensive SCOBY dishes for people's daily consumption in the world as of today.
SCOBY AS A PROTEIN RICH FOOD: SCOBY is also a quite impressive protein rich food. Yamada created many SCOBY dishes including a variety of SCOBY Sushi as shown in this website page. Yamada thinks SCOBY may be an excellent sustainable and easy-to-grow new type of protein source for human consumption in the near future.
Note: SCOBY is vegan. Symbiotic Culture Of Bacteria and Yeast (SCOBY) is not animal and its components are also not animals at all whatsoever. Almost all vegans clear that probiotics, bacteria and yeasts are all acceptable within a vegan diet. Fermented foods and drinks, such as sauerkraut (fermented cabbage), kimchi (fermented bok choy), kombucha (fermented tea), pickles, and sourdough bread also include good bacteria are vegan.
Protein Content. (Google Q&A. USDA)
Turkey: Turkey whole roasted - 28.4g contains 8g protein: 28%
Chicken: Chicken, whole broiled- 140g contains 38g protein: 27%
Pork: Pork loin, whole, broiled - 85g contains 23g protein: 27%
Beef: Ground beef, 85% lean broiled - 85g contains 22g protein: 26%
Beef: T-bone steak, broiled - 453.6 g contains 110g protein: 24%
Salmon: Atlantic, raw: 198g contains 40g protein: 20%
SCOBY: Kombucha SCOBY - protein: 18%
Mackerel: 136g contains 25g protein: 18%
Vegetable Burger: 70g contains 11g proteins: 16%
Beef: Ground beef, 70% lean broiled - 453.6g contains 65g protein: 14%
Bread: White Bread: 30g white bread contains 2.7g protein: 9%
1-1. MIXED FRUITS VINEGAR, SCOBY & SEDIMENT DISHES
After I started making homemade apple cider vinegar, I decided making more vinegar in big rectangle 1 gallon containers. Nevertheless, the broth, which was made of black tea, white sugar and homemade apple vinegar fermented very slowly. So, to boost the fermentation speed and make SCOBY sheets swiftly, I added other fruits such as bananas and strawberries. Interestingly, this resulted SCOBY sheets of different colors as shown below.
After I started making homemade apple cider vinegar, I decided making more vinegar in big rectangle 1 gallon containers. Nevertheless, the broth, which was made of black tea, white sugar and homemade apple vinegar fermented very slowly. So, to boost the fermentation speed and make SCOBY sheets swiftly, I added other fruits such as bananas and strawberries. Interestingly, this resulted SCOBY sheets of different colors as shown below.
Mixed Fruits Vinegar SCOBY Sushi #1. (Temari Sushi. Temarizushi)
Mixed Fruits Vinegar SCOBY Sushi #2. (Nigiri Sushi. Nigirizushi. Edomae Sushi. Edomaezushi)
Mixed Fruits Vinegar SCOBY Sushi #3. (Nigiri Sushi. Nigirizushi. Edomae Sushi. Edomaezushi. Anago Sushi Style)
Mixed Fruits Vinegar SCOBY Sushi #4. (Creative Fish-Shaped Nigiri Sushi)
Mixed Fruits Vinegar SCOBY Sushi #5. (Gunkan Maki Sushi. Gunkan Makizushi)
Mixed Fruits Vinegar SCOBY Sushi #6. (Temaki Sushi. Temakizushi)
Mixed Fruits Vinegar SCOBY Sashimi
Mixed Fruits Vinegar SCOBY Namasu
Mixed Fruits Vinegar SCOBY Aemono, SCOBY Goma-ae & SCOBY Salad
1-2. APPLE VINEGAR (APPLE CIDER VINEGAR), SCOBY & SEDIMENT DISHES
For the purpose of creating homemade apple cider vinegar to be used for my Garden Salads and Rainbow Salads, I started fermenting diced apples in jars and barrels in the kitchen. Soon, to my pleasant surprise, layers of SCOBY discs started growing in them. So, I decided to use them for creating my gourmet dishes such as SCOBY Sushi, SCOBY Sashimi and SCOBY Namasu.
For the purpose of creating homemade apple cider vinegar to be used for my Garden Salads and Rainbow Salads, I started fermenting diced apples in jars and barrels in the kitchen. Soon, to my pleasant surprise, layers of SCOBY discs started growing in them. So, I decided to use them for creating my gourmet dishes such as SCOBY Sushi, SCOBY Sashimi and SCOBY Namasu.
Apple Vinegar SCOBY Sushi & Sashimi Combination
Apple Vinegar SCOBY Sushi #1. (Nigiri Sushi. Nigirizushi. Edomae Sushi. Edomaezushi)
Apple Vinegar SCOBY Sushi #2. (Nigiri Sushi. Nigirizushi. Edomae Sushi. Edomaezushi. Anago Sushi Style)
Apple Vinegar SCOBY Sushi #3. (Gunkan Maki Sishi) (Two pieces wrapped with Nori at the top.)
Apple Vinegar SCOBY Sushi #4. (Yamada's Original "Dome Sushi" at the bottom.)
It is to be eaten with a dinner spoon.)
It is to be eaten with a dinner spoon.)
Apple Vinegar SCOBY Sushi #5. (Temaki Sushi. Temakizushi. Temaki Mae Sushi. Temaki Maezushi)
Yamada served them in the condition which is just before rolling them. Yamada personally called them "Temaki Mae Sushi" or "Temaki Maezushi" because the Japanese word "Mae" means doing something before.
Yamada served them in the condition which is just before rolling them. Yamada personally called them "Temaki Mae Sushi" or "Temaki Maezushi" because the Japanese word "Mae" means doing something before.
Apple Vinegar SCOBY Sushi (Yamada's Creative Style Sushi. Pizza Style Sushi)
Apple Vinegar SCOBY Sashimi
Apple Vinegar SCOBY Sashimi (Extra Large Size)
Apple Vinegar SCOBY Namasu
Apple Vinegar SCOBY Aemono, SCOBY Goma-ae & SCOBY Salad
Apple Vinegar Dishes (Yamada's homemade apple vinegar was used for majority of Yamada's Garden Salads & Rainbow Salads)
Apple Vinegar Drinks
EXTRA: Applesauce Vinegar SCOBY Sushi & Sashimi Combination
These very pale SCOBY discs and sheets grew in a broth of applesauce vinegar (fermented applesauce).
These very pale SCOBY discs and sheets grew in a broth of applesauce vinegar (fermented applesauce).
Applesauce Vinegar SCOBY Sashimi (Rectangle)
1-3. STRAWBERRY VINEGAR, SCOBY & SEDIMENT DISHES
Strawberry vinegar jars also produced SCOBY discs of different colors, interestingly. With them, series of colorful SCOBY Sushi, SCOBY Sashimi and SCOBY Namasu were created.
Strawberry vinegar jars also produced SCOBY discs of different colors, interestingly. With them, series of colorful SCOBY Sushi, SCOBY Sashimi and SCOBY Namasu were created.
Strawberry Vinegar SCOBY Sushi. (Nigiri Sushi. Nigirizushi. Edomae Sushi. Edomaezushi)
Strawberry Vinegar SCOBY Sushi. (Temaki Sushi. Temakizushi)
Strawberry Vinegar SCOBY Sashimi
Strawberry Vinegar SCOBY Namasu
Strawberry Vinegar SCOBY Aemono, SCOBY Goma-ae, SCOBY Salad
Strawberry Vinegar SCOBY Wrapped Vegetables (No Rice)
Strawberry Vinegar Sediment Dango
1-4. BANANA VINEGAR, SCOBY & SEDIMENT DISHES
The unmodified fermenting banana jars produced pale SCOBY discs. Nevertheless, extremely whitish (almost squid-like) SCOBY discs were grown by using only the pale portion of the fermenting broth in the original jar.
The unmodified fermenting banana jars produced pale SCOBY discs. Nevertheless, extremely whitish (almost squid-like) SCOBY discs were grown by using only the pale portion of the fermenting broth in the original jar.
Banana Vinegar SCOBY Sashimi
Banana Vinegar SCOBY Namasu
Banana Vinegar's Creamy Sediment Dango
1-5. BLACKBERRY VINEGAR, SCOBY & SEDIMENT DISHES
Blackberry fermenting jar is the most unique because it produced an aroma of French Vanilla Coffee for unknown reason. It also produced an extremely rich and dark color SCOBY discs.
Blackberry fermenting jar is the most unique because it produced an aroma of French Vanilla Coffee for unknown reason. It also produced an extremely rich and dark color SCOBY discs.
Blackberry Vinegar SCOBY Sashimi
Blackberry Vinegar SCOBY Namasu
1-6. PEACH & PEAR VINEGAR, SCOBY & SEDIMENT DISHES
When I had many peaches and pears, I started fermenting them in jars. It was very difficult to see pale SCOBY discs in those jars.
When I had many peaches and pears, I started fermenting them in jars. It was very difficult to see pale SCOBY discs in those jars.
Peach & Pear Vinegar SCOBY Sushi (Temaki Sushi. Temakizushi)
Peach & Pear Vinegar SCOBY Sashimi
Peach & Pear Vinegar SCOBY Namasu
1-7. CONCORD GRAPE VINEGAR, SCOBY & SEDIMENT DISHES
I experimented a bottled Concord Grape Jelly to make a vinegar. And it worked nicely.
I experimented a bottled Concord Grape Jelly to make a vinegar. And it worked nicely.
Concord Grape Vinegar SCOBY Sashimi
Concord Grape Vinegar SCOBY Namasu
Concord Grape Vinegar Soda
1-8. RASPBERRY VINEGAR, SCOBY & SEDIMENT DISHES
Raspberry Vinegar SCOBY Sushi (Nigiri Sushi. Nigirizushi)
Raspberry Vinegar SCOBY Sashimi
Raspberry Vinegar SCOBY Namasu
1-9. KOMBUCHA (SUGARED BLACK TEA VINEGAR), SCOBY & SEDIMENT DISHES
I never had any store bought Kombucha or Kombucha SCOBY. So, I fermented sugared black tea with a few spoons of homemade apple cider vinegar and made Kombucha vinegar and SCOBY.
I never had any store bought Kombucha or Kombucha SCOBY. So, I fermented sugared black tea with a few spoons of homemade apple cider vinegar and made Kombucha vinegar and SCOBY.
Kombucha SCOBY Sushi (Nigiri Sushi. Nigirizushi)
Kombucha SCOBY Sushi (Temaki Sushi. Temakizushi)
Kombucha (Sugared Black Tea Vinegar) SCOBY Sashimi
Kombucha (Sugared Black Tea Vinegar) SCOBY Namasu
Kombucha (Sugared Black Tea Vinegar) SCOBY Aemono
1-10. SWEET POTATO VINEGAR, SCOBY & SEDIMENT DISHES
I thought I could make vinegar and SCOBY from sweet vegetables. So, I experimented with baked sweet potatoes in two jars. They produced SCOBY nicely but they did not keep producing layers of SCOBY discs unlike the very productively fermenting strawberry jars.
I thought I could make vinegar and SCOBY from sweet vegetables. So, I experimented with baked sweet potatoes in two jars. They produced SCOBY nicely but they did not keep producing layers of SCOBY discs unlike the very productively fermenting strawberry jars.
Sweet Potato Vinegar SCOBY Sashimi
Sweet Potato Vinegar SCOBY Namasu
Sweet Potato Vinegar SCOBY Aemono (Dressed Dish) & SCOBY Goma-ae (Aemono with Sesame Seeds)
1-11. RAISIN (DRIED GRAPES) VINEGAR, SCOBY & SEDIMENT DISHES
1-12. CANTALOUPE VINEGAR, SCOBY & SEDIMENT DISHES
2. ART OF CREATING LACTIC ACID FERMENTED FOODS
SAUERKRAUT (LACTO-FERMENTED CABBAGE)
Sauerkraut is one of the best-known national dishes in Germany. This tasty sour flavored food is created by lactic acid fermentation. Yamada started making his own sauerkraut at home because it contains more nutrient and has longer shelf life than raw cabbages. It was one of the best preserved foods to make and consume during the extremely harsh COVID-19 lockdown in where Yamada lived, New York City.
Sauerkraut is one of the best-known national dishes in Germany. This tasty sour flavored food is created by lactic acid fermentation. Yamada started making his own sauerkraut at home because it contains more nutrient and has longer shelf life than raw cabbages. It was one of the best preserved foods to make and consume during the extremely harsh COVID-19 lockdown in where Yamada lived, New York City.
LACTO-FERMENTED ZUCCHINI
Yamada also made lacto-fermented sliced Zucchini by using the homemade sauerkraut broth. Unfortunately, it became too soft to preserve for extended time unlike sauerkraut.
Yamada also made lacto-fermented sliced Zucchini by using the homemade sauerkraut broth. Unfortunately, it became too soft to preserve for extended time unlike sauerkraut.
3. ART OF CREATING PICKLED FOODS
Shown below are some of the most frequently used home-pickled vegetables for Yamada's homecooked supreme dishes. White vinegar was used exclusively for pickling them.
4. ART OF GROWING GREEN FOODS
HOMEGROWN SWEET POTATO'S SPROUTS, STEMS & LEAVES
HOMEGROWN SWEET POTATO ROOTS
HOMEGROWN YELLOW ONION SPROUTS & LEAVES
HOMEGROWN RED ONION SPROUTS & LEAVES
5. ART OF CREATING FOOD POWDERS
Yamada has been drying vegetables and fruits for creating his own super healthy and delicious powders for his personal consumption for years. They were consumed by him daily. "Eating 80 different vegetables and fruits daily is nearly impossible BUT consuming them in form of powders is so easy, practical and functional", Yamada says. "YAMADA-82" (as of March 9, 2022) contains 82 different food ingredients (vegetables, seeds, grains, lagoons, fruits, SCOBY, etc.), that were dried, ground and mixed by Yamada for his home cooking. Some of these foods such as red onions were ground into different grains (coarse, medium and fine) to be used for different purposes (although they were counted as one food ingredient powder).
6. ART OF COOKING & PLATING
VEGETABLES
FRESH VAGETABLES: GARDEN SALAD, RED AND GREEN SALAD & RAINBOW SALAD
Note: Yamada did not use any store bought salad dressings for these salads. Instead, he frequently used Yamada-82, extra virgin olive oil, cinnamon powders, homemade apple cider vinegar and fruits for them.
FRESH VAGETABLES: GARDEN SALAD, RED AND GREEN SALAD & RAINBOW SALAD
Note: Yamada did not use any store bought salad dressings for these salads. Instead, he frequently used Yamada-82, extra virgin olive oil, cinnamon powders, homemade apple cider vinegar and fruits for them.
FRESH VAGETABLES & FRUITS STUFFED AVOCADO
FRESH VAGETABLE SALAD WITH EGG
COOKED VEGETABLES (NO MEAT)
COOKED VEGETABLE BURGER (NO MEAT)
TOFU DISH
COOKED VEGETABLES WITH EGG
VEGETABLE STEW & SOUP
TEA SOUPS
TEA SOUP (HOT): CLEAR BLACK TEA SOUP & CLEAR GREEN TEA SOUP
To boost tea's flavor in a soup bowl, small amount of Himalayan sea salt, MSG and sesame oil were added. Sometimes, simple topping and garnish were also added.
TEA SOUP (HOT): CLEAR BLACK TEA SOUP & CLEAR GREEN TEA SOUP
To boost tea's flavor in a soup bowl, small amount of Himalayan sea salt, MSG and sesame oil were added. Sometimes, simple topping and garnish were also added.
MUSHROOMS
MUSHROOM (HOT - ROOM TEMPERATURE - COLD: PORTOBELLO. WHITE, SHIITAKE. KING TRUMPET, SHIMEJI. MAITAKE)
MUSHROOM (HOT - ROOM TEMPERATURE - COLD: PORTOBELLO. WHITE, SHIITAKE. KING TRUMPET, SHIMEJI. MAITAKE)
MUSHROOM STEW & SOUP
MEAT: FOUL (2-LEGGED LIVE STOCK)
MEAT: HOT: LIVESTOCK: AVIAN: CHICKEN
MEAT: HOT: LIVESTOCK: AVIAN: CHICKEN
CHICKEN with Shrimps
CHICKEN CHAWANMUSHI
CHICKEN STEW & SOUP
MEAT: HOT: LIVESTOCK: AVIAN: TURKEY
TURKEY STEW & SOUP
MEA: HOT: LIVESTOCK: AVIAN: DUCK
DUCK LIVER
DUCK FAT SOUP & DUCK BONE BROTH (SOUP)
MEAT: 4-LEGGED LIVE STOCK
MEAT: HOT/COLD: LIVESTOCK: LAND ANIMAL: BEEF
MEAT: HOT/COLD: LIVESTOCK: LAND ANIMAL: BEEF
BEEF SAUSAGE
BEEF STEW & SOUP
BEEF LIVER (cooked dishes & uncooked dishes)
MEAT: HOT: LIVESTOCK: LAND ANIMAL: PORK
"Pork is God's greatest gift to all humanity" - Takeshi Yamada
"Pork is God's greatest gift to all humanity" - Takeshi Yamada
PORK SAUSAGE
PORK CHAWANMUSHI
PORK STEW, SOUP & BONE BROTH
MEAT: SEAFOOD: FISH
MEAT: AQUATIC: FISH: SALMON
COOKED WHOLE FISH HEAD. KABUTO-YAKI (兜焼き)
MEAT: AQUATIC: FISH: SALMON
COOKED WHOLE FISH HEAD. KABUTO-YAKI (兜焼き)
SASHIMI (刺身)
YAMADA'S ORIGINAL CRISP BAKED DELICIOUS SALMON BONES
Yamada thought it is a shame to waste such a gorgeous big salmon bones. So, he came up with this cooking method so that he can eat every parts of Salmon Ara.
Yamada thought it is a shame to waste such a gorgeous big salmon bones. So, he came up with this cooking method so that he can eat every parts of Salmon Ara.
MEAT: AQUATIC: FISH: RED SNAPPER
COOKED WHOLE HEAD. KABUTO-YAKI (兜焼き)
COOKED WHOLE HEAD. KABUTO-YAKI (兜焼き)
MEAT: AQUATIC: FISH: TILEFISH (AMADAI)
COOKED WHOLE HEAD. KABUTO-YAKI (兜焼き)
COOKED WHOLE HEAD. KABUTO-YAKI (兜焼き)
MEAT: AQUATIC: FISH: TILAPIA
COOKED WHOLE FISH: SUGATA-YAKI (姿焼き). OKASHIRA-TSUKI 尾頭付き (tail and head attached)
COOKED WHOLE FISH: SUGATA-YAKI (姿焼き). OKASHIRA-TSUKI 尾頭付き (tail and head attached)
SASHIMI (刺身)
BAKED
MEAT: AQUATIC: FISH: PORGY
COOKED WHOLE FISH: SUGATA-YAKI (姿焼き). OKASHIRA-TSUKI 尾頭付き (tail and head attached)
COOKED WHOLE FISH: SUGATA-YAKI (姿焼き). OKASHIRA-TSUKI 尾頭付き (tail and head attached)
SASHIMI (刺身)
MEAT: AQUATIC: FISH: SAILFISH
SASHIMI (刺身)
SASHIMI (刺身)
MEAT: AQUATIC: FISH: MACKEREL
MEAT: AQUATIC: FISH: SARDINE
MEAT: AQUATIC: FISH: WHITEFISH
MEAT: AQUATIC: FISH: WHITEFISH: WHITING
MEAT: AQUATIC: FISH: HERRING
MEAT: AQUATIC: FISH: TUNA
MEAT: SEAFOOD: COMBINATION SEAFOOD (COMBINATION SHELLFISH)
MEAT: AQUATIC: COMBINATION SHELLFISH DISHES (THREE OR MORE SHELLFISH VARIETIES)
MEAT: AQUATIC: COMBINATION SHELLFISH DISHES (THREE OR MORE SHELLFISH VARIETIES)
MEAT: SEAFOOD: SHELLFISH
MEAT: AQUATIC: SHELLFISH: CRUSTACEAN: CRAB
SNOW CRAB, BLUE CRAB, DUNGENESS CRAB, ROCK CRAB, LONG-ARMED BLUE CRAB
SNOW CRAB, BLUE CRAB, DUNGENESS CRAB, ROCK CRAB, LONG-ARMED BLUE CRAB
MEAT: AQUATIC: SHELLFISH: CRUSTACEAN
LOBSTER, CRAYFISH
LOBSTER, CRAYFISH
MEAT: AQUATIC: SHELLFISH: CRUSTACEAN: SHRIMP
HEAD-ON SHRIMP, BIG SHRIMP (13-15 COUNT. 16-20 COUNT) & SMALL SHRIMP
HEAD-ON SHRIMP, BIG SHRIMP (13-15 COUNT. 16-20 COUNT) & SMALL SHRIMP
MEAT: AQUATIC: SHELLFISH: MOLLUSK
OYSTER, MUSSEL, QUAHOG CLAM, CHERRYSTONE CLAM, TOPNECK CLAM, LITTLENECK CLAM, MANILA CLAM (ASARI CLAM)
OYSTER, MUSSEL, QUAHOG CLAM, CHERRYSTONE CLAM, TOPNECK CLAM, LITTLENECK CLAM, MANILA CLAM (ASARI CLAM)
MEAT: AQUATIC: SHELLFISH: MOLLUSK
SQUID, OCTOPUS
SQUID, OCTOPUS
CARBOHYDRATE
CARBOHYDRATE: RAMEN
Ketogenic diet rejects refined carbohydrate-dominated foods. They include white sugar, white rice, refined wheat products (white rice, spaghetti, pasta, ramen, udon, somen, naan, bread, cake, cookie etc.). So, they are no longer a part of Yamada's staple diet.
CARBOHYDRATE: RAMEN
Ketogenic diet rejects refined carbohydrate-dominated foods. They include white sugar, white rice, refined wheat products (white rice, spaghetti, pasta, ramen, udon, somen, naan, bread, cake, cookie etc.). So, they are no longer a part of Yamada's staple diet.
SUNOMONO
SUNOMONO (JAPANESE CUCUMBER SALAD WITH RICE VINEGAR): COLD
SUNOMONO (JAPANESE CUCUMBER SALAD WITH RICE VINEGAR): COLD
DESSERTS
Ketogenic diet strictly limits or completely rejects any carbohydrate-dominated foods. They include refined white sugar, white rice, refined wheat products (ramen, pasta, bread, naan) and other popular Japanese carbohydrate-dominated foods (udon, soba, soumen), etc. So, these sugar-loaded sweets are no longer a part of Yamada's staple diet. Yamada also no longer eat fruits as staple diet.
DESSERT: HOT PANCAKE (MICROWAVED)
Ketogenic diet strictly limits or completely rejects any carbohydrate-dominated foods. They include refined white sugar, white rice, refined wheat products (ramen, pasta, bread, naan) and other popular Japanese carbohydrate-dominated foods (udon, soba, soumen), etc. So, these sugar-loaded sweets are no longer a part of Yamada's staple diet. Yamada also no longer eat fruits as staple diet.
DESSERT: HOT PANCAKE (MICROWAVED)
DESSERT: YAMADA'S ORIGINAL JUICY HOT PANCAKE
Yamada thought a pancake could be tastier if it is juicier. So, he created a series of pancakes that are half submerged in a grape syrup (made from a grape jelly) that are served in a shallow soup bowl. These were all cooked in the microwave oven.
Yamada thought a pancake could be tastier if it is juicier. So, he created a series of pancakes that are half submerged in a grape syrup (made from a grape jelly) that are served in a shallow soup bowl. These were all cooked in the microwave oven.
DESSERT: HOT: SWEET POTATO
DESSERT: HOT: RED ONION
DESSERT: HOT OR COLD: SWEET RADISH
DESSERT: HOT & COLD
DESSERT: FRESH SWEET COLD: FRUITS, FRUITS WITH PASTRIES, FRUITS WITH BRIE CHEESE
DESSERT: VEGETARIAN: FRESH: SWEET: COLD ALOE SASHIMI
DESSERT: VEGETARIAN: FRESH COLD JICAMA STICKS
DESSERT: ROGUE: FRESH COLD: HOMEMADE VINEGAR JAR'S SEDIMENT
DRINKS
NOTE: Yamada does not drink any alcoholic beverages.
NON-ALCOHOLIC SWEET BEVERAGES (HOT): BLACK TEA
Hot Black Tea with cinnamon stick and natural honey
Yamada created over a dozen types of of homemade fermented vinegars for his cooking and drinking. They were made from apples, strawberries, blackberries, bananas, pears, grape jelly, cooked sweet potatoes, sweetened black tea, and mixed fruits.
NOTE: Yamada does not drink any alcoholic beverages.
NON-ALCOHOLIC SWEET BEVERAGES (HOT): BLACK TEA
Hot Black Tea with cinnamon stick and natural honey
Yamada created over a dozen types of of homemade fermented vinegars for his cooking and drinking. They were made from apples, strawberries, blackberries, bananas, pears, grape jelly, cooked sweet potatoes, sweetened black tea, and mixed fruits.
NON-ALCOHOLIC SALTY BEVERAGES (HOT): BLACK TEA
Hot Black Tea with sea salt, MSG, and sesame oil
People in Japan do not add salt to their green tea, white tea or black tea. Nevertheless, Yamada started adding salt in his hot black tea after he moved to America. He did so simply because that made his hot black tea tastier. (One of his dining friends told Yamada that he may be reincarnated from a person in Tibet, where people commonly add salt and animal fat in their hot tea. He was pleasantly surprised to hear that.)
Hot Black Tea with sea salt, MSG, and sesame oil
People in Japan do not add salt to their green tea, white tea or black tea. Nevertheless, Yamada started adding salt in his hot black tea after he moved to America. He did so simply because that made his hot black tea tastier. (One of his dining friends told Yamada that he may be reincarnated from a person in Tibet, where people commonly add salt and animal fat in their hot tea. He was pleasantly surprised to hear that.)
NON-ALCOHOLIC BEVERAGES (ROOM TEMPERATURE - COLD): FERMENTED & NATURALLY CARBONATED SWEET VINEGAR DRINKS
Yamada created over a dozen types of of home-fermented vinegars for his cooking and drinking. They were made from apples, strawberries, blackberries, bananas, pears, grape jelly, cooked sweet potatoes, sweetened black tea, and mixed fruits.
NOTE: Yamada does not drink any alcoholic beverages.
Yamada created over a dozen types of of home-fermented vinegars for his cooking and drinking. They were made from apples, strawberries, blackberries, bananas, pears, grape jelly, cooked sweet potatoes, sweetened black tea, and mixed fruits.
NOTE: Yamada does not drink any alcoholic beverages.
NON-ALCOHOLIC BEVERAGES (COLD): COLD WATER WITH APPLE CIDER VINEGAR & SLICED FRUITS (LEMON, LIME, APPLE)
(1) Boosted Cold Lemon Water
Cold water, sliced lemon/lime/apple, apple cider vinegar, stevia. Slices of fresh ginger were also added now and then.
NOTE: Yamada does not drink any alcoholic beverages.
(1) Boosted Cold Lemon Water
Cold water, sliced lemon/lime/apple, apple cider vinegar, stevia. Slices of fresh ginger were also added now and then.
NOTE: Yamada does not drink any alcoholic beverages.
6X. ART OF BOWL MEALS
In the summer of 2022, Yamada started plating most of his meals in small bowls on a small serving tray. Yamada called this new edible art series, "Bowl Meal". The goal of this change is to dine smaller amounts of food to live a healthier and longer life. (His ideal body weight based on BMI is 141lb or lower. His average body weight was 125lb in June 2022.) Those bowl meals included at least one big bowl of fresh vegetable salad, one small bowl of soup and several small bowls of cooked foods. They were keto friendly meals.
NOTE 1: Yamada's series of bowl meals were inspired by the Japanese traditional Heian Era's cuisine, Kaiseki Ryori (懐石料理). These complex cousin were modified and developed for a wider audience from the simple Buddhist monks' Shojin Ryori (精進料理) originally. In today's Kaiseki Ryori, a varieties of high quality fancy foods (meat, fruits, sweet desserts) in a small portion, flavor-enhancing condiments (sugar, salt, spices and herbs) and about a dozen of elegant dishes & bowls are also generously used for maximize the luxurious upscale dining experience.
NOTE 2: Shojin Ryori is Buddhists' simple, humble and highly restricted vegetarian dishes to be eaten during their deadly serious training period at Buddhist temples to attain enlightenment in Japan. Not only animal meats but also fruits, strong flavored foods, condiments (sugar, salt, cooking rice wine, mirin, herbs, spices) are strictly prohibited in this religiously stoic diet.
NOTE 3: The following meals were served in Japanese style bowls on the Japanese style black wooden serving tray.
In the summer of 2022, Yamada started plating most of his meals in small bowls on a small serving tray. Yamada called this new edible art series, "Bowl Meal". The goal of this change is to dine smaller amounts of food to live a healthier and longer life. (His ideal body weight based on BMI is 141lb or lower. His average body weight was 125lb in June 2022.) Those bowl meals included at least one big bowl of fresh vegetable salad, one small bowl of soup and several small bowls of cooked foods. They were keto friendly meals.
NOTE 1: Yamada's series of bowl meals were inspired by the Japanese traditional Heian Era's cuisine, Kaiseki Ryori (懐石料理). These complex cousin were modified and developed for a wider audience from the simple Buddhist monks' Shojin Ryori (精進料理) originally. In today's Kaiseki Ryori, a varieties of high quality fancy foods (meat, fruits, sweet desserts) in a small portion, flavor-enhancing condiments (sugar, salt, spices and herbs) and about a dozen of elegant dishes & bowls are also generously used for maximize the luxurious upscale dining experience.
NOTE 2: Shojin Ryori is Buddhists' simple, humble and highly restricted vegetarian dishes to be eaten during their deadly serious training period at Buddhist temples to attain enlightenment in Japan. Not only animal meats but also fruits, strong flavored foods, condiments (sugar, salt, cooking rice wine, mirin, herbs, spices) are strictly prohibited in this religiously stoic diet.
NOTE 3: The following meals were served in Japanese style bowls on the Japanese style black wooden serving tray.
VEGETABLE SALAD (野菜サラダ)
GUDAKUSAN MISO SHIRU (具沢山味噌汁)
(Japanese style Miso Soup with a lot of ingredients)
(Japanese style Miso Soup with a lot of ingredients)
USHIO-JIRU (潮汁)
(Japanese style Clear Clam Soup)
(Japanese style Clear Clam Soup)
IPPIN RYORI (一品料理. A LA CARTE)
(Japanese style small red bowl on Japanese style black wooden serving tray)
(Japanese style small red bowl on Japanese style black wooden serving tray)
7. ART OF TABLE SETTING
The photograph below shows a variety of dining utensils and glasses that Takeshi Yamada used for his full course dinner at his residence in New York City on April 20, 2018.
The bottom photo was taken at the K1 Buffet restaurant on November 25, 2018. Seven glass drinking glasses and dessert glasses in addition to one finger bowl are seen here in the front.
The photograph below shows a variety of dining utensils and glasses that Takeshi Yamada used for his full course dinner at his residence in New York City on April 20, 2018.
The bottom photo was taken at the K1 Buffet restaurant on November 25, 2018. Seven glass drinking glasses and dessert glasses in addition to one finger bowl are seen here in the front.
8. ART OF DINING UTENSILS
Photographs below show a variety of dining utensils that were prepared and used by Takeshi Yamada for his full course sea food dinner at the East Ocean Buffet restaurant on April 22, 2018.
Note: For more information of the evolution of Yamada's table setting, visit "Functional Artworks" page.
Photographs below show a variety of dining utensils that were prepared and used by Takeshi Yamada for his full course sea food dinner at the East Ocean Buffet restaurant on April 22, 2018.
Note: For more information of the evolution of Yamada's table setting, visit "Functional Artworks" page.
9. ART OF HEALTHY, LONG & HAPPY LIFE
NOTE 1: Yamada takes cooking and dining seriously.
(1) One of Yamada's brothers is a full time professional restaurant chef for living. Yamada is very proud of him.
(2) Yamada once worked as an Assistant Manager of a major Japanese restaurant by high traffic Rockefeller Center in Manhattan, New York for a short period of time until it close down.
(3) Yamada rejects a variety of so-called "common and normal foods and drinks" among majority people in America. This is because America became one of the most obese/overweight nations on this planet. Also, today's mainstream medical communities consider they are "toxic" and/or "unhealthy" foods and drinks to people of age over 40. Another reason for this is also due to his several serious medical conditions.
For these specific medical reasons, Yamada rejects breads, milk, cheeses (except brie cheese), coffee, alcohol, Pasteurized (chemically & heat treated) fruit juices, store bought soft sweet drinks (including zero calorie diet non-carbonated/carbonated drinks), white sugar, artificial sugar and etc. Yamada also use Himalayan pink sea salt over other sea salt or chemically treated mass produced salts. Yamada also barely consume any dishes with rice, Asian noodles or Western pasta. (Yamada used to consume several big bowls of steamed rice daily.) In 2021, Yamada also stopped consuming "toxic" zero calorie sugars.
(4) Yamada does not use or consume seed oils (those wrongfully named "vegetable oils" that were not made from vegetables) at home because they are not healthy at all. Instead, he uses only extra virgin oil and coconut oil (and sometimes drops of Japanese sesame oil for flavor).
(5) Yamada does not smoke (cigar, cigarette, tobacco, joint, etc.) at all.
(6) Even before COVID-19 Pandemic Era, Yamada started carry around his own dining utensils to be used at restaurants in New York City. They included chopsticks, chopstick rests, dining spoons/forks/knives/lobster pick/drinking glasses, and etc.
(7) To maximizing his dining experience at restaurants, Yamada also invented his own tuxedo bib to be elegantly and effectively used at restaurants to protect his dining jackets. See "* ART OF DINING UTENSILS" for details. (See the page of "Functional Artworks" for details.)
(8) Yamada enjoys about 5 to 10 course meal daily.
(9) Yamada also engages weekly fasting of 25+ hours since 1980s to clean up his digestive system and improve his health. He also engages extended fasting (usually 3 to 5 days) monthly to boost his autophagy.
(10) Yamada usually engages intermittent fasting daily.
(11) Yamada's diet is mostly ketogenic diet, although he still enjoys fruits and some sweet desserts now and then.
(12) Yamada's daily physical exercise is a daily walking of at least 20 minutes.
NOTE 2: Healthy Eating should and does includes the following benefits.
(1) May help you live longer.
(2) Keeps skin, teeth, and eyes healthy.
(3) Supports muscles. (Strengthening them requires physical exercises, needless to say.)
(4) Boosts immunity. This is especially important during the current COVID-19 Pandemic era here in America.
(5) Strengthens bones.
(5) Lowers risk of heart disease, type 2 diabetes, and some cancers.
(6) Losing Weight. Today, America became one of the most unhealthy over-weight and obese nations in the world. Maintaining a healthy weight or losing weight became one of the most important goal of people in engaging diet today in this nation.
(7) Helps & improves the digestive system function.
(8) Better mood and energy levels (vitality).
(9) Improved memory and brain health.
(10) Supports healthy pregnancies and breastfeeding.
NOTE 1: Yamada takes cooking and dining seriously.
(1) One of Yamada's brothers is a full time professional restaurant chef for living. Yamada is very proud of him.
(2) Yamada once worked as an Assistant Manager of a major Japanese restaurant by high traffic Rockefeller Center in Manhattan, New York for a short period of time until it close down.
(3) Yamada rejects a variety of so-called "common and normal foods and drinks" among majority people in America. This is because America became one of the most obese/overweight nations on this planet. Also, today's mainstream medical communities consider they are "toxic" and/or "unhealthy" foods and drinks to people of age over 40. Another reason for this is also due to his several serious medical conditions.
For these specific medical reasons, Yamada rejects breads, milk, cheeses (except brie cheese), coffee, alcohol, Pasteurized (chemically & heat treated) fruit juices, store bought soft sweet drinks (including zero calorie diet non-carbonated/carbonated drinks), white sugar, artificial sugar and etc. Yamada also use Himalayan pink sea salt over other sea salt or chemically treated mass produced salts. Yamada also barely consume any dishes with rice, Asian noodles or Western pasta. (Yamada used to consume several big bowls of steamed rice daily.) In 2021, Yamada also stopped consuming "toxic" zero calorie sugars.
(4) Yamada does not use or consume seed oils (those wrongfully named "vegetable oils" that were not made from vegetables) at home because they are not healthy at all. Instead, he uses only extra virgin oil and coconut oil (and sometimes drops of Japanese sesame oil for flavor).
(5) Yamada does not smoke (cigar, cigarette, tobacco, joint, etc.) at all.
(6) Even before COVID-19 Pandemic Era, Yamada started carry around his own dining utensils to be used at restaurants in New York City. They included chopsticks, chopstick rests, dining spoons/forks/knives/lobster pick/drinking glasses, and etc.
(7) To maximizing his dining experience at restaurants, Yamada also invented his own tuxedo bib to be elegantly and effectively used at restaurants to protect his dining jackets. See "* ART OF DINING UTENSILS" for details. (See the page of "Functional Artworks" for details.)
(8) Yamada enjoys about 5 to 10 course meal daily.
(9) Yamada also engages weekly fasting of 25+ hours since 1980s to clean up his digestive system and improve his health. He also engages extended fasting (usually 3 to 5 days) monthly to boost his autophagy.
(10) Yamada usually engages intermittent fasting daily.
(11) Yamada's diet is mostly ketogenic diet, although he still enjoys fruits and some sweet desserts now and then.
(12) Yamada's daily physical exercise is a daily walking of at least 20 minutes.
NOTE 2: Healthy Eating should and does includes the following benefits.
(1) May help you live longer.
(2) Keeps skin, teeth, and eyes healthy.
(3) Supports muscles. (Strengthening them requires physical exercises, needless to say.)
(4) Boosts immunity. This is especially important during the current COVID-19 Pandemic era here in America.
(5) Strengthens bones.
(5) Lowers risk of heart disease, type 2 diabetes, and some cancers.
(6) Losing Weight. Today, America became one of the most unhealthy over-weight and obese nations in the world. Maintaining a healthy weight or losing weight became one of the most important goal of people in engaging diet today in this nation.
(7) Helps & improves the digestive system function.
(8) Better mood and energy levels (vitality).
(9) Improved memory and brain health.
(10) Supports healthy pregnancies and breastfeeding.
This is the official fine art website of the Japanese-American artist, rogue taxidermist, educator, and author, Takeshi Yamada (山田 武司). Images contained on this website may not be used or reproduced in any manner without the explicit permission of the artist. For information on obtaining the rights to use images on this site, contact Takeshi Yamada at [email protected] with “image licensing” as the subject line. Copyright © Takeshi Yamada, All Rights Reserved.
Clearly Spelled Out and Firmly Written Legal Disclaimers: This is the official art website of the New York artist Dr. Takeshi Yamada, featuring his artworks. Specifically, the "Museum of World Wonders" and "Coney Island University", "Coney Island Sea Rabbit Repopulation Center", "New York Horseshoe Crab Research Center", "Coney Island UFO Research Center", "Coney Island Entomology Department", "Center for Medical Mycology", "Coney Island Fine Foods International", and etc. are names of the art projects and the totality of artworks, created by Dr. Takeshi Yamada. Those establishments were not created by any other human(s) on this planet or intelligent humanoid life form(s) from outer space, whatsoever. Any organizations and companies, that exist in this world with the same names are not related to these, and any similarities to them are purely accidental.
Clearly Spelled Out and Firmly Written Legal Disclaimers: This is the official art website of the New York artist Dr. Takeshi Yamada, featuring his artworks. Specifically, the "Museum of World Wonders" and "Coney Island University", "Coney Island Sea Rabbit Repopulation Center", "New York Horseshoe Crab Research Center", "Coney Island UFO Research Center", "Coney Island Entomology Department", "Center for Medical Mycology", "Coney Island Fine Foods International", and etc. are names of the art projects and the totality of artworks, created by Dr. Takeshi Yamada. Those establishments were not created by any other human(s) on this planet or intelligent humanoid life form(s) from outer space, whatsoever. Any organizations and companies, that exist in this world with the same names are not related to these, and any similarities to them are purely accidental.