The origin of the word epirecipe is epicurean, a word that means gourmet or food lover
EpiRecipe was first conceived in 2009, and the content was released in 2011
There are many information sites out there about delicious food and gourmet food, but we wanted to "publish the authentic recipes of top chefs that we want to pass on to the future, so that you can enjoy the chefs' flavors in the comfort of your own home." With this in mind, we started by having our three starter chefs teach us everything from recipes to how to make the seasonings used in the recipes, how to select ingredients, and how to prepare the ingredients
As we approach the 13th anniversary of the initial release, the editorial team
has begun by reorganizing the recipes, measuring each dish from the provided recipes, and attempting to recreate them in our kitchen office.
Users first try to imitate the recipe.
Then, they try adding their own variations.
Finally, they go to a restaurant to actually taste the finished dish and see what it tastes like when a chef prepares it.
I hope you can experience this joy through our epi recipes
With the new EpiRecipe, we will also be planning real-life communication with users who love delicious food
Prior to the release of this site, the person who has become its biggest supporter is Chef Kataoka Mamoru of Ristorante Al Porto, who is a familiar face on TV shows such as Gohan Japan, Uwasa no! Tokyo Magazine, and Hirunandesu!
Furthermore, through introductions from chefs, we have the late Takashi
Tamura of "Tsukiji Tamura," and Chef Tomoyuki Wakiya, who runs several renowned Chinese restaurants including "Wakiya Ichimi Charo."
The approximately 3,000 recipes were all meticulously written down by members of Epi Recipe, professional photographers, and writers who handle measurements and writing.
What's amazing about the chefs at Epi Recipe is that they "not only take photos, but also serve delicious food that everyone who gathers can enjoy."
When shooting for cooking magazines, for example, dry ice is placed under meat to create smoke for the photo, or tomatoes are coated with nail polish or oil to give them a glossy finish. It seems that the food is often not eaten after the shoot is over, but Epi Recipe makes no such compromises. They make the food delicious, and once the shoot is over, the whole staff enjoys it together. Sometimes, in the middle of filming, for noodle dishes, the whole dish is handed to them, with the words "Here, eat it now!" Once the photographer hastily finishes taking the picture, everyone just "eats it." By the end of the day's shoot, all the staff were stuffed to the brim as they recorded the recipes
Starting with the recipes of these three chefs, EpiRecipe will feature a variety of chefs, expanding the range of content while increasing the number of recipes that professional chefs hope will be passed on to the next generation. We also hope that everyone will try the authentic dishes that they have prepared in our restaurant
The renewed version of EpiRecipe now also includes "Columns," content unique to the editorial department
, featuring introductions to cooking ingredients and recipes you can make at home using them
We hope you'll enjoy this as a daily meal catalog
Special Thanks
Mamoru Kataoka, owner
of Italian restaurant
Ristorante Al Porto;
Tomoyoshi Wakiya
of Chinese restaurant
Wakiya Ichimicha-ro;
Takashi Tamura (deceased)
Tsukiji Tamura is scheduled to open in a new store in 2024 under the fourth-generation owner, Yuji Yoda
Photografer
Studio IF Mori Shigeta
Member
Machiko Imanishi,
Noriyuki Ikeda
January 25, 2024
