EATING & DRINKING

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[...]