EATING & DRINKING

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 [...]