In contrast to earlier pieces Satsuma from the Meiji period (1868-1912) was elaborately decorated and predominately produced for export. After its success in Paris this finely conceived style was ...

oven. For the hollandaise, combine the satsuma juice, vinegar, ginger, shallots, peppercorns, coriander, thyme, and bay leaf in a small saucepan over medium heat and boil until the liquid is ...