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[...]