Preface | Introduction | Side Dish Table of Contents

WELCOME to Domo’s Famous Side Dishes in Depth!

Notes from the Editor

by Emily Busch
Editor
Translator of the “Folk Art of Japanese Country Cooking; A Traditional Diet for Today’s World”.

Gaku Homma, Domo’s owner and head chef, asked me to write an introduction as editor of this on-line guide to Domo’s side dishes. Having previously translated his book, “The Folk Art of Japanese Country Cooking: A Traditional Diet for Today’s World” in 1990, I have a little experience with Domo’s cuisine. I think that the foods we eat and the integrity of the ingredients in those foods is critical for good health. Providing an explanation of the ingredients, history, folklore and nutritional values of Domo’s side dishes, this guide is a companion to the unique, authentic and traditional presentations at Domo.

Over the past few years, many Americans have come to think of Japanese food as health food. Gaku Homma believes that all of the foods he serves at Domo are healthy, and that this should not be thought of as something special. Nature provides us with an abundance of foods that have unique nutritional qualities. Domo’s challenge is to find the best-possible combinations of these natural ingredients and prepare them in a way that enhances their natural flavor and goodness.

Domo’s innovative yet traditional Japanese approach has brought many new dining experiences to Denver. Domo is the only Japanese restaurant in Denver that serves traditional and authentic Japanese country foods. Domo is also the first Japanese restaurant in Denver to offer brown rice and to add barley (for vitamin E) to its white rice.

At most Japanese restaurants, side dishes are presented served individually on small plates. Another first for Domo is serving ample side dishes family-style. This way, guests at Domo have a large variety to choose from and can have second helpings of the ones they like most. Serving side dishes family style also serves to conserve food. There is much less waste if individuals can help them selves to the dishes they like best and share the rest with their party. Domo offers more than 30 traditional country side dishes that are made fresh daily. Three different side dishes accompany every lunch entree, and seven side dishes accompany every dinner. In keeping with its traditional Japanese origins, Domo has introduced many new concepts that have become common in the Denver area.

One tradition at Domo that is unique is the absence of condiments, such as soy sauce, salt and pepper – none of which are available on the tables nor by request. Mr. Homma is very firm in his conviction about not providing these condiments, and while most diners understand and accept the policy, it has raised a few eyebrows from some guests at Domo.

Newspapers report, “Domo Restaurant is a cultural experience unlike any other restaurant in Denver. It is better not to try to order things done your way but to settle back and enjoy the authentic Japanese ambiance and exquisite meals prepared they way they were meant to be enjoyed”. Mr. Homma comments, “Guests and critics alike love the food at Domo because it is seasoned correctly without an overabundance of soy sauce. I have seen customers in other restaurants pour soy sauce on their entrees, in their miso soup and even on their rice before tasting the food. This is the worst way to eat Japanese food and only serves to mask the flavors of meal. If this is the way you prefer to eat Japanese food, Domo is probably not for you. There has been an increase in the number of guests at Domo who think they might have an allergy to soy sauce. We think that some of these cases might be mistaken for a normal reaction to consuming too much soy sauce. Itching, the shakes, sweats or chills are common side affects of an overabundance of soy sauce, and might not necessarily be an allergic reaction”. Mr. Homma has written an article on this subject titled “A Story of Soy Sauce” for further information.
Link here http://www.domorestaurant.com/index.php/brushstrokes/#soysauce

Most restaurants operate under the premise that “the customer is always right.” This may be good for business, but from Domo’s perspective it is not a balanced approach to understanding and respecting tradition. Giving in to customer’s requests and ruining the taste and the healthful aspects of the meal in the process is not beneficial in the long run. While a bit on the stubborn side, Domo stands by its principles of Japanese taste and tradition. It is a valuable experience to be had in Denver, and even if customers do not always get what they ask for, most love what they are served at Domo and come back again and again. Link here to “Ganko”—Remaining Faithful to Tradition also written by owner and head chef, Gaku Homma
http://www.domorestaurant.com/index.php/brushstrokes/#ganko

Domo Restaurant’s interior, gardens and museum have been recognized by Zagat’s National Restaurant Review as being #1 in décor for all Japanese restaurants in the United States. The restaurant, garden and museum were all constructed in one year of tremendous effort by Mr. Homma and his staff, and all of the artifacts and antiques used and on display throughout the facility were hand-carried to the United States by Mr. Homma. A lot of time and effort have gone into making Domo not just a restaurant but a complete cultural experience. There are professionals that design restaurants but Domo was designed and built by Mr. Homma and his staff without professional assistance.

Mr. Homma is an international gourmet who travels extensively around the world each year. His travels provide the ultimate opportunity to sample different ethnic cuisines, and he has incorporated many ideas and ingredients from faraway places into the menu at Domo. Mr. Homma is a renowned international instructor of the martial art of Aikido and was the last live-in student to study with the Founder of Aikido, Morihei Ueshiba in Iwama, Ibaragi, Japan. For the past three decades, Mr. Homma’s focus has been on the promotion of humanitarian projects both domestically and internationally. He is the Founder of AHAN (Aikido Humanitarian Active Network), which provides support for humanitarian projects in more than 17 countries. Most of the international projects organized by AHAN are in underdeveloped nations. You can find additional information about AHAN at www.nippon-kan.org.

In addition to his international humanitarian efforts, Mr. Homma has been involved in community service projects in the Denver for many years. For example, 18 years ago he started a monthly meal-service project for the homeless in partnership with the Denver Rescue Mission. Since the program began, food for more than 49,000 meals has been purchased, prepared and served at the mission for local homeless residents by Mr. Homma and his staff of volunteers. Mr. Homma is well known among the homeless population of downtown Denver, who look forward with great anticipation to these wonderful monthly meals. Mr. Homma and volunteers have also worked extensively over the years with the Denver Parks and Recreation Department on park beautification and clean-up projects throughout Denver.

We hope you enjoy this following new on-line side dish in-depth guide to Domo’s Japanese Country Food Side Dishes.

PREFACE

By Gaku Homma, Domo Owner and Head Chef

2008 marks the twelfth anniversary of the opening of Domo Japanese Country Foods Restaurant in Denver, Colorado. Over the years, Domo has received many awards for its original cuisine and ambiance, and we are all sincerely grateful for the recognition. We would like to show our gratitude and appreciation to everyone who has supported Domo and its traditions for the past 12 years by offering this guide to Domo’s special side dishes. We hope this guide helps you understand the thought and care that goes into the preparation of every dish.

At Domo, the chef’s challenge is to create delicious and wholesome dishes out of basic [common, readily available?] ingredients. Unique tastes and textures abound in Domo’s original cooking through the thoughtful blending of simple ingredients. At Domo, we believe that the underlying success of each creation relies on the combination of tastes more than the taste of the individual ingredients. The special side dishes served with every entrée at Domo are wonderful example of this philosophy. Each side dish is a combination of traditional Japanese cooking and the inspiration of the head chef. These authentic Japanese side dishes are unique to Domo. You won’t find them in other Japanese restaurants or sushi bars. Diners at Domo have a unique opportunity to experience traditional tastes of Japan through our genuine Japanese “country” cooking.

We are very pleased to provide you with this booklet. In it you will find descriptions of 21 of Domo’s favorite side dishes. The description of each side dish includes the ingredients, flavors and health benefits. Domo uses more than 100 different ingredients to create the side dishes alone, making this a challenging task. Domo’s side dishes change daily depending on the freshest available ingredients, which means the lineup changes every day and every season. While every Domo side dish has a unique taste, they’re all prepared with great care for both flavor and nutritional value.

We would like for you to understand our commitment to offering a unique dining experience. Resourcefulness and creating extraordinary dishes from simple ingredients are traditional Japanese values. Domo Restaurant is the first Japanese restaurant in Denver to offer diners a truly intimate experience based on these traditional Japanese values.

Mrs. Kazumi Yoshimura gathered did the research for this on line guide. Kazumi graduated from DoshishaWomen’s College in 1982 with a major in nutrition and food science. She has lived in the United States for many decades and is familiar with both the Japanese and American diet. We asked Kazumi to provide not only a nutritional analysis of our special side dishes but anecdotal stories from her experiences, as well. We are all grateful to Kazumi for her generous contributions to this publication.

This on-line guide does not support or advocate any specific diet. Domo Restaurant does not limit itself to vegetable-only dishes, even though a typical Japanese diet includes many vegetables. Some Domo side dishes use a variety of fresh meats and sea foods, along with fresh vegetables.  This on-line guide does not include information regarding specific food allergies or religious diet restrictions. You can find more information about Japanese food preparation and cooking in my book, The Folk Art of Japanese Country Cooking; A Traditional Diet for Today’s World ISBN 1-55643-098-1. This book is available in the restaurant or your local bookstore.

INTRODUCTION

by Kazumi Yoshimura

Vegetarian? Organic? Delectable for sure! Since 1996, guests have marveled at the unique and wholesome dishes served at Domo Japanese Country Foods Restaurant in Denver. However, the lunch and dinner menus at Domo are not typical of a Japanese restaurant. For example, you won’t find any tempura or sushi. For more than a decade, guests have learned that dining at Domo is a unique experience, and that Domo’s award-winning cuisine reflects the philosophy and dedication of its creator and chef.
Gaku Homma, owner and head chef of Domo Restaurant is an acclaimed author, Aikido instructor and accomplished world traveler. Author of “Japanese Country Cooking-A Traditional Diet for Today’s World,” Domo emphasizes the value of true Japanese traditional country cooking evident in every dish prepared at Domo. Guests in Denver have responded to Domo’s cuisine and decor by naming it as Westword magazine’s Best Japanese Restaurant in Denver for the past 11 consecutive years. Many restaurant reviewers have agreed, and numerous local, regional, and national awards attest to Domo’s reputation.

The Japanese diet has long been known for its health benefits, and native Japanese have traditionally been free of many medical problems related to an unbalanced diet. Research indicates that the Japanese diet, which is based on a balanced combination of grains, land and sea vegetables, fruits, beans, nuts, and fish, promotes a healthy body. The traditional Japanese diet is rich in plant-derived complex carbohydrates, dietary fiber, vitamins and minerals with a balance of proteins and fats needed for optimal dietary function. It is a varied and delicious diet with a vast array of tastes and textures. Needless to say, Domo Japanese Country Foods Restaurant offers Japanese country dishes that are authentic and true to the heart of traditional Japanese cooking.

Domo’s menu also features exotic dishes created by Gaku Homma and inspired by his vast experience as a world traveler. Homma Sensei (Sensei is the Japanese word for teacher) is a world-renowned Aikido instructor (Aikido is a traditional Japanese martial art) and the founder (in 1978) of Nippon Kan Culture Center, which is home to Aikido Nippon Kan and Domo Restaurant. Homma Sensei is also the founder of the Aikido Humanitarian Active Network (AHAN), an international humanitarian aid branch of Nippon Kan. Through his work with AHAN, Homma Sensei has traveled the world helping to raise money and supplies for numerous and varied children’s aid programs. From each country he visits, Homma Sensei brings back new and exotic ingredients and ideas for Domo’s incredible array of dishes.

Each Domo side dish reflects Homma Sensei’s knowledge of traditional Japanese cooking and his ability to innovate. These dishes are created daily with the freshest-available ingredients. The side dish menu varies daily, depending on the season and what’s best on a given day. For those of you who are interested in learning a little more about the fascinating side dishes at Domo, we offer the information in this booklet.

NOTES

THE NUTRITIONAL ANALYSIS CONTAINED IN THIS BOOKLET ARE ESTIMATES ONLY TO BE CONSIDERED AS GENERAL GUIDELINES. IN AS ALL SIDE DISHES VARY ON A DAILY BASIS THE NUTRITIONAL VALUES ARE NOT CONSTANT VALUES.

The Recommended Daily Allowance from the USDA (United States Department of Agriculture) was used as a reference for the nutritional analysis contained in this booklet. Information listed in this booklet is based on Nutritional USDA Facts for a diet based on 2,000 calories per day; 300 grams of carbohydrate, 65 grams of fact, 300 mg of cholesterol and 25 grams of dietary fiber. The RDA for protein has not been specified. The listed minerals are sodium, calcium, iron and potassium. The listed vitamins are vitamin A and C. Further information regarding nutrition and health can be found at the following website:
http://www.health.gov/dietaryguidelines/dga2005/document/html/chapter2.htm

Click on your favorite dishes in the table of contents or start at the beginning and take a delightful journey into the culinary traditions that have made Domo Restaurant Westword Magazine’s Denver’s Best Japanese Restaurant for the last 11 years!