The way of
KINSARYU 近茶流
The Kinsaryu style of Japanese cooking discipline was established at the height of the Edo period during the Bunka-Bunsei period (1800s). It has been passed from generation to generation and specialises in the cooking practices of the Edo period. Kinsaryu techniques showcase the impeccable use of knives, the careful handling of seasonal ingredients, beautiful food arrangement, etiquette, and the philosophy of washoku (和食 Japanese Cuisine).
Kinsaryu is a cuisine closely associated with the tea ceremony. Cha-kaiseki (茶懐石) is an important part of the tea ceremony and is a key field of study, research, and education at the school. Students at the Akasaka school can experience and learn tea ceremonies in the school's Japanese-style room, and the ways that Cha-kaiseki and Japanese home cooking are closely tied to each other.
At the school in Akasaka, Tokyo, over three hundred students attend lessons every month, sharing a profound love for Japanese cooking and the beauty of Japanese culture. A number have been coming for more than 50 years, knowing they will continually learn new recipes, techniques, and knowledge. The school is the special place where a person can grow throughout his/ her life.
The environment that surrounds our everyday lives and foods has been changing, and convenience and easiness sometimes overtake other important things. Nevertheless, we value the culture and heart of Japan and will pass it down, while moving with the times.
To hand down the culture and heart of Japan
Just a simple dish of "ohitashi" (boiled spinach) might not seem like much, but it's in fact a pretty profound dish.
You take spinach, boil it to a beautiful color, squeeze it just right using a bamboo mat, and then neatly arrange it in a dish.This alone makes for a great dish for a family meal.
Plus, by changing up the dish and the way it's presented, then voilà, it can also become a refined dish of kaiseki.
Even though they're all considered Japanese cuisine, it varies from sushi and tempura to the kaiseki cuisine served at tea ceremonies.
However, I believe that the basics are the same for all dishes.
If you carefully learn the basics, I think the meals you enjoy at home will sure become more fulfilling.
By carefully preparing each ingredient—slicing, simmering, arranging—the flavors and presentation of your dishes will sure be delicious and beautiful.
I cherish the "story" every dish has, like how it was born, the season it was born from, the soil it sprung from, the ingredients it was made from, and the era it represents.Each dish carries its own unique background, rooted in the seasonal events, cultural customs, and ceremonial menus the Japanese have cultivated throughout history.
I am eager to share not only recipes but also the story behind the dishes that recipes alone cannot fully capture.
It is my sincere wish to extend to you the flavors, beauty, and joy of Japanese cuisine and pass it on.
Profile
Naoyuki
Yanagihara
柳原 尚之
President Of Yanagihara Cooking School of Traditional Japanese Cuisine
Naoyuki Yanagihara was born in Tokyo and is the eldest son of Kazunari Yanagihara. He manages the cooking school. After graduating in Fermentation Science and Technology at the Tokyo University of Agriculture, Naoyuki Yanagihara worked as a researcher for Marukin Chuyu, a well-known soy sauce company on Shodo Island in Kagawa Prefecture.
His international experience began as part of the kitchen crew on the Dutch tall ship Swan fan Makkum, and he has participated in diverse culinary events around the world. As a member of the “Team of Japan”, he gave lectures at the Culinary Institute of America’s 2010 Worlds of Flavour International Conference & Festival. He also worked together with the Ministry of Agriculture, Forestry and Fisheries and NHK TV on the video series "Delicious Nippon," designed to promote Japanese cuisine around the world.
Naoyuki Yanagihara was chosen by Japan’s Agency of Cultural Affairs to be a world cultural ambassador of Japanese cuisine. In this role he lectured on Japanese cuisine and culture at different schools throughout the world. During the Expo Milano of 2015, he was one of nine chefs selected to represent Japan at this food-focused cultural event. He was appointed to be the “Japanese Cuisine Special Goodwill Ambassador” by the Ministry of Agriculture, Forestry, and Fisheries in 2018.
His regular appearances on Japanese television and in other media are some of the projects that Naoyuki Yanagihara enjoys while focusing on the education and promotion of traditional Japanese cuisine.
His activities are announced at the Instagram kinsaryu
Our Publications
All our books are currently available only in Japanese language.
Orders can be made directly through Amazon. Please click on the book cover of your choice.
Note: The cooking school is not responsible for any problem that can occur during the transaction with Amazon.
Our Collaborations
Naoyuki Yanagihara has written many books about traditional Japanese cuisine and Japanese food culture. He frequently contribute articles to Japanese print and online publications. He is also cuisine consultants for several television programs in Japan.
Naoyuki Yanagihara continuously participates in different culinary events worldwide and collaborates with other culinary institutions that come to study Japanese cuisine at our cooking school. He continues to teach at the cooking school in Tokyo and to work on a number of projects while studying, teaching, and researching traditional Japanese cuisine.
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Yanagiharara Cooking School
Tel: +81(0)3-3582-0707 | Email: info@yanagiharara.co.jp
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