EATING & DRINKING

No.76 [DISCOVERY] The best way to drink

In her restaurant, IWAKURA Hisae shares her love of Japanese wine with her customers. At the heart of the Asakusa district, La Maison de isshovin offers an introduction to Japanese wine production. We are often hesitant when first introduced to a drink with which we are unfamiliar. With no guidance,[...]

No.75 [TREND] D for discovery and diversity

In D&DEPARTMEnT, a real Aladdin’s cave, you can discover a wealth of regional products from all over Japan./SEKIGUCHI Ryoko for Zoom Japan The aim of this store is to give people an insight into the wide variety of products available from the Japanese provinces. For far too long, just as in 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[...]

No70 [HARUYO’S RECIPE] TAKENOKO GOHAN and NANOHANA NO GOMA AE

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 [...]