EATING & DRINKING

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[...]

No56 [HARUYO’S RECIPE] ABURA AGE NO NIKUMAKI

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[...]

No53 [HARUYO’S RECIPE] GYUNIKU NO SHIGURENI (Beef with ginger)

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[...]