No.106 [HARUYO RECIPE] Cold mackerel soup (Saba-kan no Hiyajiru)

RECIPE 01 – Slice the cucumber, stir in the salt and leave aside for 5 minutes. 02 – Slice the leek and tear the shiso into large pieces. 03 – Rinse the cucumber, then drain well. 04 – In a bowl, flake the mackerel, then mix in the cucumber, leek and shiso. 05 – In anot[...]

No.105 [HARUYO RECIPE] Japanese-style cold cake (Sukoppu keki)

RECIPE 01 – To make the syrup, mix the sugar and water together in a small bowl. Microwave for 30 to 60 seconds. 02 – Cut the cake to fit the shape of the tin. (For 2 layers) 03 – For the Chantilly cream with anko, whisk the cream and red bean paste together . 04 – For th[...]

No.104 [HARUYO RECIPE] Wafu Bagna Cauda (Japanese Bagna càuda)

RECIPE 01 – Peel the garlic and cut in two. Trim off the sprouting tip. In a small saucepan, gently heat the olive oil and garlic. 02 – Once the garlic is cooked (test by piercing the centre of the garlic with a fork or skewer), add the anchovies and continue to cook over a low heat. 03 [...]

N0.104 [BOOK] “Made in Japan” vegan cuisine

Extract from Vegan Gastronomy by the chef of Faro Restaurant, in Tokyo / (C)Vegan Gastronomy, Masaharu Hatta Famous chef has set himself the challenge to boost veganism with his new and interesting approach. Three years ago we described the new trend for vegan food in Japan, but this trend has under[...]

No.103 [PRICE] Eggs, we make a big deal of them

Several restaurant chains have had to withdraw items containing eggs from their menus. / Koga Ritsuko for Zoom Japan Japan is experiencing a shortage of eggs and an increase in their price. It is enough to put people in a spin. Food self-sufficiency is a very difficult goal to attain. Last year, the[...]

No.102 [TASTE] Kitakata, the other home of ramen

Genraiken, opened by Chinese-born Ban Kinsei in 1926, is a Kitakata institution. / Eric Rechsteiner for Zoom Japan Like those from Sapporo and Hakata, the noodles from this little town are famous throughout Japan. More than a century has passed since ramen (noodles) first appeared in Japan. When a r[...]

No.101 [HARUYO RECIPE] Gudakusan soup (Gudakusan supu no moto)

RECIPE 01 – Slice the leek. 02 – Roughly chop the cabbage. 03 – Chop the ginger. 04 – Heat the sesame oil in a pan. 05 – Place the pork in the pan and cook. 06 – Add the ginger, leek and cabbage. 07 – Once they are cooked, season with the dashi powder and so[...]

No.100 [HARUYO RECIPE] Wafu ankake hanbagu (Japanese-style hamburger)

RECIPE In a bowl, thoroughly mix together the minced pork, tofu, cornflour and salt. 01 – Divide the mixture into two oval shapes. 02 – Place 01 in a heat-resistant glass container. 03 – Cover with cling film and heat in the microwave at 500W for 4 minutes. 04 – Meanwhile, ch[...]

No.98 [HARUYO RECIPE] Kyuri no tsukudani (Pickled cucumber)

RECIPE 01 – Thinly slice the cucumber and add the salt. 02 – Mix 01 together well, then place a weight on top and leave to stand for about 10 minutes. 03 – Drain off all remaining liquid. 04 – Cut the ginger into matchsticks. 05 – In a saucepan, boil the sugar, vinegar,[...]

No.97 [SEASON] Kakigori: Keeping cool!

Kakigori comes in a multitude of different flavours to suit all tastes. A summer speciality, this bowl of shaved ice with a variety of toppings is always welcomed. Kakigori (shaved ice), an indispensable part of summer in Japan, has also been popular in other countries for several years now. This tr[...]

No.96 [HISTORY] Siu mai, an iconic morsel

Of Chinese origin, siu mai is closely linked to the history of the city of Yokohama. / Kiyoken Kiyoken has been serving this dish for almost a century and has made it the city’s culinary symbol. Yokohama, with its port, has always welcomed foreign cuisines. It is where Japan’s first ice cream fa[...]

No.96 [HARUYO RECIPE] Shumai Siu mai (steamed pork dumplings)

RECIPE 01 – Blanch the peas in boiling water then drain well. 02 – Chop the leek and ginger finely. 03 – Dice the onion into 5 mm cubes. 04 – In a bowl, place the minced pork then add the leek, ginger, salt, soya sauce, mirin and sesame oil. Mix well until the ingredients bec[...]

No.95 [TRADITION] Improving the daily routine

The ekiben-uri in Hitoyoshi station, Kyushu. / Odaira Namihei for Zoom Japan Once the symbol of good food on Japanese trains, the station bento has lost some of its lustre. The term ekiben, or bento (lunch box) sold in stations, is not unfamiliar to English lovers of Japan. This system, which evokes[...]

No.95 HARUYO RECIPE OPEN INARI-ZUSHI (Fried tofu pouches with rice)

RECIPE For the aburaage: 01 – Rinse the aburaage in boiling water to remove grease. 02 – Cut in two and open up. 03 – In a saucepan, boil the stock, soya sauce, mirin and sugar. 04 – Add the aburaage to the pan and simmer for 15 minutes. 05 – Allow to cool. For the sush[...]

No.94 [DISCOVERY] Shochu, a potent drink

Though shochu is still having difficulty taking root in Europe, it’s very popular in Japan. / ©DR After sake’s seduction of European alcohol lovers, it is now the turn of this distilled beverage to try its luck. Curiously, it took a great deal longer for Japanese beverages to be accepted and ap[...]


In Japan, May 5th is called tango no sekku, which translates as Children’s Day or the Boy’s Festival. It is a national holiday which coincides with the end of “Golden week”. The stated purpose of this holiday is to “value the personality of children, strive for their happiness, and thank t[...]

Vol.93 [HARUYO RECIPE] Chizu Takkarubi (Tak kalpi with cheese)

RECIPE 01 – Dice the chicken and leave to marinade for 30 minutes. 02 – Cut the cabbage into squares of about 3 cm. 03 – Finely chop the onion. 04 – Peel the potato and cut into rounds 5-8 cm in diameter, then cover in water. 05 – Heat the sesame oil in a frying pan. Ad[...]

No.93 [YURI’S RECIPE] Seasonal flavour “SAKURA SWEETS”

The beautiful cherry blossoms season has come. I have to say that the cherry blossom season is something most Japanese people love and look forward to.After the long and cold winter, it is so lovely to watch the beautiful cherry blossoms in the warm spring weather and eat, drink, and talk with close[...]

No.92 [YURI’S RECIPE] Hidden secrets of “HANAMI DANGO”

It’s still cold, but it’s already spring on the calendar. Daffodils and crocuses are begin to bloom, signalling the next season’s arrival. However, aren’t the cherry blossoms the spring flowers that Japanese people are most looking forward to?Japanese sweets that always appear when you enjoy[...]

Vol.91 [HARUYO RECIPE] Matcha mendiants

Matcha mendiants RECIPE 01 – Prepare a bain-marie by placing a cloth on the bottom of a saucepan to place a bowl on: Melt the chocolate in a bowl in a bain-marie at 40-45°C. 02 – Remove from the pan and stir in the sifted matcha green tea powder. 03 – Mix well, then cool it on the[...]

[YURI’S RECIPE]Power of green tea “MATCHA SWEETS”

What is matcha / green tea? Talking about matcha or green tea, what comes to mind first? A pale green, clear-coloured drink which Japanese people drink regularly? Or a dark green bitter tasting green tea which is usually served at a tea ceremony? Yes both are called “green tea” when it’s trans[...]

Vol.91 [TRADITION] Their Valentine’s Day now

Home-made chocolates are now very popular in Japan. In Japan, this day for lovers has long been synonymous with chocolate. It’s still the gift of choice, but habits are changing. Valentine’s Day, that supreme celebration of love, has long been a day when girls in Japan dared to make their feelin[...]


KUSADANGO Rice dumplings with yomogi (Japanese mugwort) RECIPE 01 – Blanch the spinach and rocket leaves for about 5 minutes in boiling water to which bicarbonate of soda has been added. 02 – Drain the leaves and chop with a knife. 03 – Mix the rice flour and water in a bowl. 04 &#[...]

No.90 [YURI’S RECIPE] Japanese aesthetic “NERIKIRI”

© December is an exciting time in Europe to prepare for Christmas. However, December is more of a time for Japanese people to prepare for the New Year than Christmas.New Year is a very sacred and special event for Japanese people, aside from its religious significance, as it is a [...]


SABA NO TOMATO-MISO NI (Mackerel simmered with miso and tomato) RECIPE 01 – Salt the mackerel filets, then put aside for 10 minutes. 02 – Wipe the filets carefully with kitchen paper. 03 – Heat the oil in a frying pan, cook the mackerel filets skin-side down. 04 – When well b[...]

N0.89 [EATING & DRINKING] CRISIS A bad time for sake

To make sake, breweries use sakamai or sake rice. As a result of the health crisis, the decline in sake consumption is turning the industry upside down. The impact of the pandemic is sometimes that of a time bomb, and is often worse when unexpected. In Japan, it is producers of sake and rice for sak[...]

No.89[YURI’S RECIPE] So popular and so versatile “DAIFUKU MOCHI”

Of all the Japanese sweets which would I want to eat the most? When I thought about this, one of my favourites which has recently become very popular on Tiktok has to be «daifuku mochi». With just mochi flour, sugar and water you can make this soft and fluffy sweet.You can fill it with bean paste,[...]


ONIGIRAZU RECIPE 01 – Place a sheet of nori on some clingfilm. 02 – Cut the nori sheet in half but only half way. 03 – Place 50 g of plain cooked rice on 2 of the sheet quarters.(1)(2) 04 – Place the main ingredients (either a hard- boiled egg or 3 sausages or a piece of cris[...]

No.87 [YURI’S RECIPE] Simple but deep “OHAGI”

Re-imagining sweet “Flower ohagi” When I came to live in the UK, I came across the well known desert, rice pudding, and was shocked to see rice cooked in sweetened milk. However, I have come to realise that Japan also has a tradition of eating rice as a sweet. In this case I’d like to introduc[...]

No.87 YUM The raindrop that creates dreams

The Mizu shingen mochi, or raindrop cake, is attracting incredible interest worldwide. A pastry shop in Yamanashi Prefecture offers a jelly-based dessert that looks as good as it tastes. Have you come across the “raindrop cake”? Though it’s called a cake, it’s more like a jelly resembling a [...]


MIZU SHINGEN MOCHI (Raindrop cake) PREPARATION 01 – Wash a glutenous rice with plenty of water. 02 – Soak the washed rice in a water for about 1 hour. 03 – Drain the rice. 04 – Put the rice and 360ml of water together and cook them in a rice cooker. 05 – After the rice [...]

Craft Okinawa lions & sip awamori cocktails

A Pantechnicon event Take a day trip to Japan’s Okinawa islands ! September 14th,14:00 – 15:30 or 18:00 – 19:00 Shisa Guardian Lion statuette Workshop with Akiko Matsuda and Okinawa snacks and cocktails. More information & booking page On September 14th, don’t miss a special [...]

No.86 [YURI’S RECIPE] Sweet summer jelly

Pastry chef Yuri shares a new series of recipes for wagashi, a traditional Japanese delicacy. © Now that we are entering summer I would like to introduce a lovely cool Japanese sweet. Kingyoku-kan is a jelly style sweet that is made from agar-agar. There are various styles and thi[...]

No.85 [READING] Simmering soup revolution

Published in 1643, Ryori monogatari [a treatise on cooking] includes soup recipes with venison or wild boar. A recently published book all about tonjiru “pork soup” suggests adapting it to create a unique dish. Among Japanese family recipes that are little known in Europe is one called tonjiru o[...]

[MUST SEE] One yokocho can lead to another

Hamonika Yokocho in Kichijoji is one of the district’s nightlife hotspots. Symbolic of the post-war period, these streets are experiencing a resurgence of interest. Yokocho literally means “side street”, or more exactly “alleys perpendicular to a main street”. The word was originally an ad[...]

No.83 [TRICKS] Recipes for a powerful boost

Eels, like the loach, were on the menu for those who wanted to flex their muscles. To keep healthy, the Japanese have set their sight on the hidden properties of the following foods… Aphrodisiac products are found all over the world. In Japanese, the expression “sei no tsuku” is traditionally [...]
Wagashi-Tokyo-japanese traditional-sweet

[SWEETS] Tokyo delicacies

Eitaro, a member of the Tokyo confectioners’ association, is located in the Asagaya district At the age of 78, Sakamoto Masahide is still passionate about his profession as a confectioner. The first thing one notices about Sakamoto Masahide are his hands. His thick stubby fingers are the resul[...]

No.81 [ADVICE ] Beer brings food to life

The town, which has 26,000 inhabitants, is the leading producer of hops in Japan.   Author of a reference work on the subject, journalist NODA Ikuko discusses the relationship between beer and food.   In 2018, beer journalist NoDA Ikuko used her extensive knowledge of beer and food to publ[...]

No.80 [TREND] Fashion food addiction

The fashion for “sweets from America” reached its height between 2006 and 2011.   Over the past 50 years, the Japanese have become immersed in a sort of feeding frenzy.   Magazines and journals are products of their time; they are the first to pick up on the “spirit of the times” a[...]

No.79 [TERROIR] There’s more to life than rice

The prefecture is well ahead of Hokkaido and Akita in the production of rice nationally.   Niigata prefecture is renowned for producing rice, but it has a great deal more to offer. Koshihikari. The word will definitely mean something to lovers of Japanese cuisine, and rice in particular. It’s[...]

No.78 [TASTE] Veganism Japanese-style

Vegan spaghetti Bolognese as served in Faro restaurant.   Japanese chefs are committed to showcasing what they consider to be a “new cuisine”. The term “vegan” has made only a tentative appearance in Japan, and there are still few restaurants serving vegan food. Some can be found in Tok[...]

No.77 [TASTE] Toshimaya for fancy bread

A sample of the products that Toshimaya offers its customers. This bakery in Kamakura, south of Tokyo, offers many speciality items including a range of distinctive-tasting bread products. The Japanese have always had a some- what unusual talent for finding differ- ent ways of serving bread, which f[...]

No.75 [HARUYO’S RECIPE] Ebi to kinoko no ahijo misofumi

Ebi to kinoko no ahijo misofumi (Sauteed prawns and mushrooms with miso) RECIPE 1 – Cut the mushrooms into quarters. 2 – Shell and slice the prawns in half. 3 – Place miso and salt into the saute pan. 4 – Add the crushed garlic followed by the olive oil. 5 – Add the pra[...]

No.74 [TREND] A sweet for every season

In the rainy season, products flavoured with mint, a symbol of freshness, make an appearance. In the mini-markets, one of the most interesting shelves is the sweet shelf with its items that change according to the season.   For first-time visitors to Japan, initiation to the konbini (mini-marke[...]

No.72 [HISTORY] Taika or a journey through time

In his restaurant located in the heart of the capital, chef KAIBARA offers a wonderful culinary experience.   An expert on the cuisine of the Edo period (1603-1868), KAIBArA Hiroshi brings us a taste of the past. At the bend of an alleyway in an anonymous neighbourhood, neither the sombre facad[...]

No.71 [TREND] Kyoto is all about bread

Forever open to new ideas, the former Imperial capital has naturally adopted bread more readily than elsewhere. If your image of Kyoto is of a committed guardian of all that’s traditional, you’ll be astonished to learn that it competes with Kobe for the title of the city that consumes the most b[...]
No.071 harumaki-zoom-japon90

No.71 [HARUYO’S RECIPE] HARUMAKI (Spring rolls)

RECIPE 1 – Boil some water in a saucepan and cook the vermicelli for 3 minutes. Then drain. 2 – Chop the nira into 3-4 cm lengths. 3 – Slice the bamboo shoots and the mushrooms into thin strips 3-4 cm in length. 4 – Slice the pork into thin strips, add the soy sauce and the s[...]


RECIPE For the rice with bamboo shoots: 1 – Rinse the rice three times. Drain then set aside to swell for 30 minutes. 2 – Chop the carrot and the fried tofu into 2 cm long lengths. Finely chop the bamboo shoots. 3 – Place the rice, dashi, water and other ingredients in the bowl of [...]

No.70 [TRADITION] With the best kitchen utensils…

In the vicinity of the former Tsukiji fish market, there’s a shop selling the highest quality kitchen utensils. Hirota Yuki next to her tawashi scrubbing brush made of palm fibres, useful for cleaning vegetables.   She is THE young woman of Tsujiki, the fish trading district, in what’s stil[...]

No69 [EXPERIENCE] Straight to the mouth

A three-star cuisine is available on board the Orange Restaurant in the midst of lovely scenery.   The Orange Restaurant operates along the 117km of the Shin-Yatsushiro-Sendai line to the delight of the passengers. Since the disappearance of dining-cars on most of Europe’s railways, we’ve b[...]

No68 [HARUYO’S RECIPE] Tori no Amazu Teriyaki

RECIPE 1 – Mix all the ingredients for the sauce together. 2 – With a fork, prick the pieces of chicken. 3 – Coat the chicken with flour. 4 – Pour the oil into a frying pan and heat. 5 – Cook the chicken – on the skin side first. 6 – Turn, cover and allow to[...]

No.68 [TREND] The return of red vinegar

The Mizkan Group has recently begun marketing a red vinegar made using traditional methods.   In common use in the past, this ingredient finally disappeared after the war. now, it’s making a strong comeback. Sushi has become a Japanese culinary icon abroad and needs no introduction. It has un[...]

No.67 [TREND] Christmas is a time for cake

Strawberry cake, commonly known as shortcake in the Archipelago, remains the iconic cake of Christmas in Japan. An imported tradition, celebrating on 25 December evolved due to the country’s socio-economic situation. Japan has never been (and still isn’t) a Christian country, but Christmas, [...]

No66 [HARUYO’S RECIPE] Kare-pan (Curry bread)

RECIPE Bread dough: 1 – in a bowl, mix the dried yeast and 1/4 teaspoon sugar. then add 2 tablespoons of warm water (about 30°c). set aside for 15 minutes. 2 – in another bowl, mix the flour, 1.5 tablespoons sugar and the salt. 3 – add 170ml water. 4 – mix together with a sp[...]

No.66 [TASTE] A new sweet production in the UK

A sweet favourite for 150 years. What is the secret of daifukumochi’s popularity? Wagashi, traditional Japanese sweets, enjoy both a long history and over 100 different varieties. They took their contemporary form during the long years of peace in the Edo period (1603-1868). In the latter half of [...]

No65 [HARUYO’S RECIPE] SADO NO SATSUMA AGE (Sado-style fried fishcakes)

RECIPE 1 Boil the edamame for 3 minutes, then drain. 2 Blend the fish and salt in a food processor. 3 Add the well-drained tofu, sugar, sake, mirin, soy sauce and cornflour. 4 Mix well. 5 Place in a bowl and add the edamame. 6 Shape into rounded patties about a centimetre thick. fry in oil at 170[...]

No65 [GASTRONOMY] The lure of the islands

In Tokyo, there’s a restaurant unlike any other, where you can discover food from around 6,850 islands in the archipelago. The Japanese archipelago is made up of 6,852 islands, of which 400 are inhabited, and with a coastline of more than 100 metres in length. From the north to the south, they eac[...]

No64 [DISCOVERY] Drinking sake to the very dregs

Sakekasu, the compressed dregs left over from sake brewing, have become a fashionable side product in the archipelago. Sakekasu is used in many recipes to sweeten them and give them a sake flavour.   Nothing is wasted in sake production. For example, the powdered rice generated during polishing[...]

No63 [APPETIZER] A feast for the eyes and the palate

In this unusual restaurant, guests can enjoy the favourite dishes of famous writers. Designed by KUSANAGI Yohei, this restaurant allows guests to taste writers’ dishes.   Japanese literature is full of descriptions of meals, and books of recipes by literary writers are not uncommon, just [...]

No62 [HARUYO’S RECIPE] Chicken burger teriyaki (chikin fire baga)

RECIPE 1 Flatten the chicken breasts and cut them in half. 2 Mix together all the marinade ingredients. 3 Marinade the chicken for at least 2 hours, ideally overnight. 4 In a saucepan, mix together all the ingredients for the sauce without heating, then bring to the boil while whisking. 5 Flour the[...]

No62 [COMMITMENT] A committed cheese-maker

Committed to producing cheese, YOshidAZensaku imparts his knowledge and skill in Nepal and Bhutan. Yoshida Zensaku finds cheese an excellent means of encouraging dialogue.   Afarmer who travels to Nepal and Bhutan to teach cheese-making techniques is a great subject for an article. But it’s j[...]

No61 [TRADITION] An endangered “AOC” miso

An administrative decision means a product that’s been around for more than 400 years risks disappearing. Hatcho miso is aged for two years in kegs covered with a pile of stones.   Like every region in Japan, which all have their own local miso, Aichi is renowned for its food seasoned with it[...]

No60 [HARUYO’S RECIPE] Dorayaki (Dora cakes)

RECIPE 1 Wash the aduki beans, then boil in a large amount of water. 2 When the water boils, add a bit of cold water to prevent it from boiling too fiercely. Repeat several time. 3 Simmer until the water turns red. 4 Drain the beans and rinse with cold water. 5 Put the beans in a saucepan with water[...]

No60 [HISTORY] Freedom to choose what to eat

Not so very long ago, people with leprosy were cut off from the world and had no choice in what they ate. Film director Kawase Naomi tackles the fate of former sufferers of Hansen’s Disease in Red Bean.   Those who have seen Kawase Naomi’s film Sweet Bean or read the novel Sweet Bean Paste [...]

No59 [HARUYO’S RECIPE] Jingisukan

RECIPE 1 To prepare the sauce: mix together the chopped onion, grated ginger, soy sauce, mirin and honey. 2 In a frying pan, heat the the sesame oil and stir fry the onion, carrot and red pepper. 3 Add the cabbage and bean sprouts. Season with salt and pepper. 4 Put to one side on a plate. 5 In the [...]

[SUCCESS] History on a plate… from mongolia

Jingisukan is part of Hokkaido’s culinary heritage, even if its origins remain a mystery.   Named after the celebrated warrior Genghis khan, this dish based on mutton is one of Hokkaido’s specialities. A visit to Hokkaido ensures you will discover magnificent landscapes as well as being[...]
cooking papa

[SUCCESS] Cooking Papa is a Master chef

Over the past 32 years, Ueyama Tochi’s manga has inspired millions of men to take up cooking. For at least forty years, manga have been offering good advice about everything to do with cookery. Moreover, the “culinary manga” is a genre all of its own, much appreciated by readers of all kinds: [...]
p14 SUCCESS STORY mayo, now and forever

No57 [SUCCESS STORY] Mayo, now and forever

The first mayonnaise ever to be made in Japan dates back to 1925.   The Japanese are crazy about it. Some people eat it with everything, even cakes… If you look inside the fridge of any of your Japanese friends, you’re almost certain to find a flexible transparent tube of mayonnaise nestlin[...]
p15 No57 [HARUYO’S RECIPE] TORI MAYO (Chicken with mayonnaise sauce)

No57 [HARUYO’S RECIPE] TORI MAYO (Chicken with mayonnaise sauce)

METHOD 1 Thinly slice the chicken. 2 Marinate the chicken in the sake, vinegar, salt and pepper for at least 10 minutes. 3 In a bowl, mix together all the ingredients for the sauce. 4 Dry the chicken with kitchen paper, then dust with flour. 5 Heat the oil in a frying pan, then fry the chicken unt[...]


RECIPE 1 Slice the carrot into thin sticks, then blanch with the beans. 2 Flatten the fried bean curd with a rolling pin. 3 Cut off 3 sides of the fried bean curd. 4 Open out 5 slices without tearing. 5 Chop the remaining fried bean curd and mix together with the chicken and additional ingredients f[...]
No.56 mushi-insectes-zoomjapon75

No56 [IDEA] The appeal of insects

What would you say to eating grilled and seasoned grasshoppers?   Even though they’re gradually disappearing from Japanese dishes, grasshoppers and wasp larvae remain popular. Surrounded by the sea which supplies all that’s needed to make fish sushi and sashimi, few people know that in some[...]

No55 [HARUYO’S RECIPE] Sake no chirashizushi (Salmon chirashi)

RECIPE 1 Grill or fry the salmon. 2 Flake the cooked salmon. 3 Beat the eggs together and add the cornflour mixed with half a teaspoon of water. Heat an oiled frying pan and cook the mixture as you would a pancake. 4 Thinly slice the cooked eggs. 5 Warm the rice vinegar, sugar and salt, then add to [...]

No55 [FOOD] Discovering new kinds of rice

in Japan, there are over 300 varieties of rice.   Choosing which variety of rice to eat is as important in Japan as choosing bread in France. There’s a lot to take into consideration. It’s often stated that the Japanese diet is based on rice. That’s why those who are in charge of cooking [...]

No54 [HARUYO’S RECIPE] Chikin katsu (fried chicken cutlets)

RECIPE 1 Remove the chicken skin and cut the flesh into 10 fillets. 2 Place the fillets between two sheets of cling film and flatten them with a rolling pin. 3 Place a shiso leaf and some cheese on top of each fillet. 4 Roll the fillets tightly around the fillings. 5 To make the breadcrumb coating, [...]

No54 [HIYAOROSHI] The flavour of autumn in the sake world

as Japan’s sweltering and languid summer passes, autumn is the season when appetites come back with vengeance. It is the season for harvesting and the time to get cozy with comfort food. In the Japanese sake world it is the time when “Hiyaoroshi (冷や卸し)” – a special term for s[...]


RECIPE 1 In a saucepan, pour the sake over the beef. 2 heat until the sake evaporates. 3 add water and bring to a boil. 4 add the spices and ginger. 5 cook until the juices evaporate. 6 add the sesame and mix everything together. 7 Serve and enjoy. Tip We recommend using finely minced beef. otherwis[...]

No53 [UmamI] The Fifth Taste

Discovering new flavours is always exciting, but umami will open your eyes to an undiscovered taste. often ambiguously defined, the term “umami” is seen occasionally, but is perhaps not yet so well known in the west. It was first coined in 1908 by Ikeda Kikunae, a chemist from Tokyo University i[...]

History of Daifuku

Daifuku is one of japan’s most popular confectionary varieties, and is enjoyed by people of all ages, throughout the seasons. Its origins can be traced back to the early edo period and the famously filling harabuto-mochi, which was slightly larger in size than the daifuku we know today. The na[...]

No52 [SAKE] My Cup Runneth Over

The world of sake can seem daunting, but it can be enjoyed just as simply (and often!) as wine. So strong is the connection that in the Japanese language the word ‘sake’ can be used to refer to either the rice-based liquor specifically, or to alcohol in general. Brewed like beer, but clo[...]

Summer with Kuzu Manju

Kuzu Manju are a well-known type of confectionary that are traditionally eaten during the summertime in Japan. They have been eaten since the Edo period (1603 -1868) and consist of a jellied ball containing a sweet red bean paste. This can be either adzuki bean paste or white bean paste, and the oth[...]

No52 [HARUYO’S RECIPE] WAFU PASTA (Spaghetti the Japanese way)

RECIPE 1 Fry the bacon in oil, in a frying pan. 2 Add the chopped shiitake and the maitake. 3 Add the cabbage, sliced into large pieces. 4 Cook the spaghetti in salted boiling water. 5 Add the spaghetti to the frying pan, together with 1 ladle of the water it was cooked in. 6 Stir fry, then season w[...]

No51 [CUSTOM] Lunch with a special touch

  A tradition of creating lunch boxes that started in kabuki the at res now permeates daily Japanese life. In the U.K., many people associate the word ‘lunchbox’ with their school days; soggy sand wichesand well-intentioned but clearly past-it fruit that are often discarded in favou[...]

No51 [HARUYO’S RECIPE] Shintamanegi no kakiage

How to prepare 1 – Slice the onion and mitsuba into 3 cms thick pieces. clean the shrimps, drain them and reserve. 2 – In a bowl, mix together the onion, mitsuba, the shrimps and 30g of flour. 3 – In a different bowl, combine the ingredients for the batter, using chopsticks. 4 &[...]

A taste of hope

Kashiwa mochi is a kind of traditional Japanese sweet that slightly resembles a white clamshell. It is made from a sticky rice cake filled with red bean jam and wrapped in a folded kashiwa (Japanese Emperor Oak) leaf, from which it gets its name. The origins of this sweet treat date back approximate[...]

No50 [TRADITION] Tango no sekku

Koinobori In Japan, the 5th of May is a day of celebration for the health and growth of children, especially boys. There are quite a few traditions associated with the day itself, in particular the display of striking carp-shaped wind socks called “koinobori”. The carp is a traditional symbol of[...]

No50 [DINING] Eat out or stay home? 2/2

In Zoom Japan vol.48 we covered how food delivery services, called demae in Japanese, have been an important part of Japanese food culture. In recent years a similar phenomenon has established itself and gained popularity in the UK too, with online services such as Just Eat, Hungry House and Deliver[...]
Okonomiyaki, Hiroshima, Yatai

No49 [DISCOVERY] Something for every taste

Making okonomiyaki may appear simple, but it requires several years of experience. The Hiroshima region is noted for its wealth of gastronomic riches, with something to please everyone. As with most other regions in Japan, no food lover can rightly ignore Hiroshima prefecture’s gastronomic culture[...]

No49 [CONFECTIONERY] The world of wagashi

An event dedicated to Japanese confectionery (wagashi) was recently held in London on the 8th of February. The wagashi event held at Le Cordon Bleu in London consisted of a lecture about the history of Japanese confectionery and a demonstration by artisan confectioner Mr. Takeshi Inoue, third genera[...]

No49 [TRADITION] Hanami

In japan, the fall of the cherry blossoms announces the start of spring. many temples, shrines, parks and schools, as well as private houses have wonderful cherry trees, which create a stunning blizzard of petals with a particular elegance and innocence between late march and early April. The japane[...]