Utagawa Kuniyoshi (歌川国芳), Toto meisho 東都名所 (Famous Places in Edo) / Omori 大森 (1830-35)
woodblock printed by Kagaya Kichibel (加賀屋), 25.4 x 36.7 cm, The British Museum

Utagawa Kuniyoshi, master of the ukiyo-e style of painting, was guided by elements of Western art including elements of landscape painting and the caricature. Ukiyo-e is a specific genre that combines elements of landscape painting and history with theatrics to produce scenes of a fleeting world, full of pleasure and beauty. Kuniyoshi was the son of a silk-dyer and may have appropriated techniques learned while pattern making into his work. His prints were characterised by a bold use of colour giving the typically flat planes of colour texture and depth. His notable series Famous views of the Eastern capital (c.1834), which the print above is from, features typical scenes around Edo, including two women gathering seaweed at Omori. Katsushika Hokusai and more specifically, his series Thirty-Six views of Mount Fuji (c.1830-1832) influenced the woodblock prints.

Wakame Seaweed Salad

serves 6

50 g dried wakame seaweed
4TB rice wine vinegar
2 TB sesame oil
1 TB honey
juice of ½ lemon
2 tsp soy sauce
1 tsp dried chili
¼ c sesame seeds

Rehydrate the wakame seaweed as per package instructions. In a small bowl, combine the remaining ingredients and mix well. Once the seaweed has been reconstituted, toss with dressing and let sit at least 30 minutes before serving. Will keep up to a week in the refrigerator.