No51 [HARUYO’S RECIPE] Shintamanegi no kakiage
How to prepare 1 – Slice the onion and mitsuba into 3 cms thick pieces. clean the shrimps, drain them and reserve. 2 – In a bowl, […]
EATING & DRINKING
A taste of hope
Kashiwa mochi is a kind of traditional Japanese sweet that slightly resembles a white clamshell. It is made from a sticky rice cake filled with […]
No50 [TRADITION] Tango no sekku
In Japan, the 5th of May is a day of celebration for the health and growth of children, especially boys. There are quite a few […]
No50 [HARUYO’S RECIPE] BUTA BARADAIKAN
How to prepare 1 – Slice the radish into quarters of 1 to 2 centimeters in thickness. 2 – heat the sesame oil in a […]
No50 [DINING] Eat out or stay home? 2/2
In Zoom Japan vol.48 we covered how food delivery services, called demae in Japanese, have been an important part of Japanese food culture. In recent […]
No49 [DISCOVERY] Something for every taste
The Hiroshima region is noted for its wealth of gastronomic riches, with something to please everyone. As with most other regions in Japan, no food […]
No49 [CONFECTIONERY] The world of wagashi
An event dedicated to Japanese confectionery (wagashi) was recently held in London on the 8th of February. The wagashi event held at Le Cordon Bleu […]
No49 [TRADITION] Hanami
In japan, the fall of the cherry blossoms announces the start of spring. many temples, shrines, parks and schools, as well as private houses have […]
No48 [Dining] Eat out or stay home? 1/2
They say that people delivered soba and udon noodles in Japan as early as the Edo period started in 1603. Food delivery, called demae in […]
No48 [Cooking] Clear soup with clams
Clear soup with clams The multiple layers of patterning on fresh clams are simply mesmerizing to the eye. Whenever I find good clams I cannot […]
No48 [Tradition] Momo no sekku
There are special days set aside in Japan to wish health and growth for children, and the 3rd of March, known as “Momo no sekku” […]
No47 [Cooking] Mouli and carrot salad
Mouli and carrot salad For a traditional Japanese housewife there is no such thing as the post-Christmas blues, as she will be busy shopping, preparing […]
No47 [Event] Sushi and smalltalk
This unique event held on Friday the 11th of November brought together 30 English and Japanese speakers. The most important thing about learning a language […]
No47 [Pottery] Mashiko-yaki
The pottery village of Mashiko was the most important site of the mingei folk art movement of the early 20th century. although they do not […]
No46 [Cooking] Braised pork in soy sauce
Braised pork in soy sauce This juicy and succulent pork recipe makes you want more and more. If you can get a nice cut of […]
No46 [Tea] Less is more
There is more to the deep-rooted popularity of ryokucha drinks than just their health benefits. It was around 30 years ago, in 1985, when the […]
No46 [Tableware] Chopsticks
It is unknown when exactly chopsticks arrived in japan, but it is clear that by the 8th century, they had become the irreplaceable tool for […]
No45 [Craft] Tokyo Teshigoto
Tokyo Teshigoto is a project showcasing sophisticated handworks – “teshigoto” – of top craftsmen in Tokyo. We would like to introduce their range of tableware, […]
No45 [Cooking] Temari sushi
Temari sushi Sushi’s popularity exponentially increased over the last few years. It is now impossible to walk for a mile in central London without bumping […]
No45 [Tea] Macha from Uji, Kyoto
The matcha powdered tea of the Uji region has been closely tied to the tea ceremony from long ago. The Uji region is known throughout […]
No44 [Cooking] Hojicha muffin with chestnuts and walnuts
I have always loved hojicha, the rich, toasted brother to green tea. While most green teas are steamed, hojicha is slowly roasted until the tea […]
No44 [Ceramic] Artisans of Hagi, wagumi
Among the many styles of japanese ceramics, Hagi-yaki is known for its association with tea. Influenced by the decorum of the tea ceremony emerging in […]
No44 [Tea] “Buddha” Sweet Herb Tea
How can something this sweet have zero calories? What is this mysterious healthy tea that is 200 times sweeter than sugar? Sweet herb teas are […]
No43 [Cooking] Minced chicken and potato in crispy tofu
Minced chicken and potato in crispy tofu I acquired the original version of this recipe from my Japanese friend who is a fabulous cook […]
No43 [Restaurants] Restaurants in London that serve Tonkatsu
Tonkatsu is not yet popular enough in London for it to be advertised as the main draw for a restaurant. However, it plays a great […]
No43 [Tea] Karigane, high quality stem tea
Teas made using the stems left over after the leaves have been taken from a tea plant to make sencha are known as “kukicha” (lit: […]
No42 [Cooking] Lotus Root Chips with soy sauce and mayonnaise dip
Lotus Root Chips with soy sauce and mayonnaise dip I used to order this dish every time I saw it on a Japanese restaurant […]
No42 [Restaurant] Sushi at a ramen bar? Whatever next!?
Ramen culture now has firm roots in London, but what is the next step when ramen alone won’t cut it? The culture of eating out […]
No42 [Tea] Shincha o-hashiri, the first of the year’s tea crop
We are now in the season when the year’s first tea crops come in! With Japan being a narrow island running from north to south, […]
No41 [Cooking] Pickled cherry blossom rice with garden peas and takana
Pickled cherry blossom rice with garden peas and takana Every spring when cherry tree starts blossoming my heart is filled with excitement with anticipation for […]
No41 [Tea] Powdered green tea
Ikeda’s quality ryokucha proves that not all powdered green tea is the same. In recent years, powdered ryokucha green tea has been highly valued for […]
No41 [Restaurant] 20 Years of Revolving Sushi in the UK
YO! Sushi first appeared in 1997, in London’s Soho, and went on to become the pioneer of conveyor sushi in the west. The dining […]
No40 [Sweet] The season for sweets
Japanese sweets add colour to the Japanese lifestyle, in harmony with the rhythm of the changing seasons. Let’s take a look at what Minamoto Kicchoan […]
No40 [Tea] The King of Japanese Teas
The “gyokuro” blend, first created by tea master Yamamoto Kahei from the town of uji in the Kyoto area, is recognized as the highest value […]
No40 [Cooking] Minced soy chicken with ginger, egg and garden peas on rice
Minced soy chicken with ginger, egg and garden peas on rice This is my all time favourite recipe for bento lunch boxes, particularly if […]
No39 [Cooking] Roasted salmon with miso
Roasted salmon with miso This is probably the easiest and most delicious Japanese salmon recipe you will ever come across. It is versatile […]
No39 [Taste] The magic of plums
The secret to Japanese cuisine is often found in its traditional ingredients. Ume (plums) are a case in point. If there was a food that […]
No39 [Tea] Sumire”, green, organic, eco-farmed and deep-steamed
The regular people of Japan started drinking sencha in the edo era (1603 -1868), when the more refined powdered matcha was reserved for the lordly […]
No38 [Restaurant] For the love of fusion
Since it opened last September, Nanban has offered a unique culinary experience to awaken all our senses. Nanban is what the Japanese called the “southern […]
No38 [Review] Genmai Hojicha the japanese tea
* We would like to apologize for the type mistake in the printed version. The correct spelling is “hojicha” not “hoijicha” Genmai Hojicha (Roasted green […]
No38 [Cooking] Sharon fruit, spinach and tofu
Sharon fruit, spinach and tofu This is one of my favourite dinner party dishes for anyone who likes healthy eating. I recently demonstrated this […]
No37 [Traditional] The day of mankind and seven herb rice porridge
The Japanese round off the excesses of the New Year period with seven seasonal herbs, a tradition dating back over 700 years. Over the last […]
No37 [Cooking] Ginger Pork
Ginger Pork My mother used to cook this dish and I loved it. It is a popular dish served in set-menu lunches around Japanese […]
No37 [Drinking] Extremely natural and gentle
It’s finally december – ’tis the season to be jolly so they say! In this month’s column I would like to introduce the very special […]
No36 [Traditional] Hearty treats for the end of the year
December sees the winter solstice, New Year’s Eve and seeing in the New Year itself In December, the people of Japan are traditionally very busy […]
No36 [Drinking] Sparkling and lively
It’s november and this month I would like to introduce a fine brew called “Hakurosuishu Junmai Daiginjo” from Tsuruoka city, Yamagata prefecture. Koji mould is […]
No36 [Cooking] Japanese Chicken Curry with Rice
Japanese Chicken Curry with Rice Japanese curry is sweet and mildly spicy, full of flavour and just the right intensity. Of course you can […]
No35 [Traditional] Autumn leaves and celebrations of childhood
November sees the people of Japan searching out autumn leaves and celebrating three big milestones of childhood. November is the time of year to enjoy […]
No35 [Cooking] Chilli Pork with Green Pepper and Konnyaku
Chilli Pork with Green Pepper and Konnyaku If you are looking for something different, why not try konnyaku? This Japanese superfood is made from […]
No34 [Cooking] Udon noodle salad with crushed sesame seeds and miso dressing
Udon noodle salad with crushed sesame seeds and miso dressing Japanese people prefer to eat cold noodles during the warm months. Japanese summer can […]
No34 [Traditional] Chrysanthemum feasts
October sees many people in Japan pinning their hopes for a long and hale life on the delicate blossoms of the chrysanthemum. The last of […]
No34 [Review] “Stella” Junmai Daiginjo
It’s finally September and this month I would like to introduce “stella Junmai Daiginjo” from a new sake brewery situated in Tsukuba city, Ibaraki prefecture. […]
No33 [Restaurant] Ramen, a very tasty bite at Muga
Ramen, ramen, ramen, ramen, ramen. Five choices of soup make for a tasty trip to Muga. The latest arrival on the growing London nooble bar […]
No33 [Cooking] Chicken and Bamboo Shoots with Soy Sauce and Ginger
Chicken and Bamboo Shoots with Soy Sauce and Ginger Lovely hot or cold, it’s a one-pot dish very simple to make. The combination of […]
No32 [Eating] Midsummer day of the ox
Midsummer day of the ox July: “For today is the midsummer day of the ox!” The beginning of July marks the changing of the seasons, […]
No32 [Drinking] Sparkling and lively
It’s June, and the atmosphere of early summer is finally approaching, as blue skies fill our days with extended sunshine. It is a season to […]
No32 [Cooking] Soba Salad with Asparagus and Grated Breakfast Radish
Soba Salad with Asparagus and Grated Breakfast Radish Soba noodles are traditional Japanese noodle made with buckwheat flour, and are widely considered a super-foods […]
No31 [Traditional] June is “Minazuki”
June: A tasty snack to help get through Japan’s offensive rainy season Once the bright and pleasant sunny weather of May has passed, the humidity […]
No31 [Review] It’s a woody flavour
It’s May! Finally, a time for relaxing and soaking up some sun with family and friends. Opportunities to enjoy food, drink and company outside have […]
No31 [Cooking] Asparagus Rolls with Mayonnaise and Japanese Seven-Spice
Asparagus Rolls with Mayonnaise and Japanese Seven-Spice May is the season for English asparagus. I often pick my own in the local PYO and […]
No30 [Traditional] Tango-no-sekku (children’s Day)
Tango-no-sekku (children’s Day) We celebrate ‘Tango-no-sekku’, a day dedicated to the health and happiness of all children. May the 5th is a day called ‘Tango-no […]
No30 [Cooking] Steamed Chicken and Shimeji Mushroom in Foil with Miso and Sake
Steamed Chicken and Shimeji Mushroom in Foil with Miso and Sake Whoever has created the idea […]
No29 [Eating] Hanami
Hanami April means Hanami, a festival more compelling than a beautiful blossom… The cherry blossoms that spring into bloom around the start of April, and […]
No29 [Drinking] Ginjo – unlike that of many others
Ginjo – unlike that of many others At long last the cold nights have finally ended and we are trasitioning into spring. With the change […]
No29 [Cooking] Japanese Tomato Salad
Japanese Tomato Salad Fancy making an extremely simple but utterly delicious Japanese salad dressing? I love […]
No28 [Cooking] Spicy Yakiniku wrapped in lettuce with miso and chives
Spicy Yakiniku wrapped in lettuce with miso and chives Japanese barbeque, known as ‘yakiniku’, goes far […]
No27 [Cooking] Gyoza with pork, prawn and chives
Gyoza with pork, prawn and chives Gyoza is a kind of pan-fried dumpling that is typically […]
No27 [Eating] Madam is served
Madam is served Maeda Haruyo doesn’t always have time to cook, but just like many other women, she’s found a clever remedy to this. Daily […]
No27 [Drinking] A delightful tipple for a great price
A delightful tipple for a great price More than 10 years have passed since I came to London. There used to be a very limited […]
No26 [Cooking] Tamago-yaki (Japanese folded omelette)
Tamago-yaki (Japanese folded omelette) Sweet and lightly textured, Japanese omelette, or ‘Tamago-yaki’, is a popular sushi […]
No26 [Eating] Great dishes on a hot-plate
Great dishes on a hot-plate When she invites guests over, Maeda Haruyo is never short of ideas to entertain and please them. What do you […]
No25 [Cooking] Chicken Nikujyaga
Chicken Nikujyaga (Japanese stew of chicken, vegetables and shirataki noodles) Nikujyaga is the heart of Japanese […]
No25 [Eating] Time to eat!
Time to eat! In Japan, one learns at a very young age that food is a serious matter. Maeda Haruyo takes us back to school. […]
No24 [Cooking] Tofu Teriyaki Burger
Tofu Teriyaki Burger Whether you are a vegetarian or an omnivore, tofu is a healthy and versatile […]
No24 [Restaurant] Heat, Meat, and Umami 2/2
Heat, Meat, and Umami 2/2 Explore the luscious, meaty world of Japanese-style yakiniku at newly opened Kintan in Chancery Lane. Through an elegantly understated doorway […]
No23 [Cooking] Tofu, Edamame and Wakame salad with Yuzu dressing
Tofu, Edamame and Wakame salad with Yuzu dressing This simple oriental salad went down a storm […]
No23 [Restaurant] Yakiniku, the next food boom
Yakiniku, the next food boom Everybody knows about sushi and ramen, but there is also another intriguing type of Japanese restaurant to discover. Sushi and […]
No22 [Cooking] Nasu Dengaku
Nasu Dengaku (Aubergine with Miso) Dengaku is a style of Japanese cooking with sweetened miso paste. […]
No22 [Eating] It’s time for kaimono
It’s time for kaimono Maeda Haruyo has lived in Europe for a long time. She tells us what it’s like to feed her family in […]
No21 [Drinking] Matcha is 100% natural
Matcha is 100% natural Considering it as a sort of superhero amongst teas, Louise Cheadle gives us a lesson about this wonderful green powder. Matcha […]
No21 [Cooking] Tonkatsu
Tonkatsu (Pork cutlet) When tonkatsu met curry ‘pork katsu curry’ was born. What you may not […]
No20 [Drinking] For Sake’s Sake – Part 3/3
For Sake’s Sake – Part 3/3 Kikuya Natsuki, director of the Museum of Sake, continues our journey into the fascinating world of sake. In this, […]
No20 [Cooking] Yakitori
Yakitori Succulent cubes of diced chicken put on bamboo skewers and grilled over charcoal, yakitori with […]
No19 [Drinking] For Sake’s Sake – Part 2/3
For Sake’s Sake – Part 2/3 Kikuya Natsuki, director of the Museum of Sake, continues our journey into the fascinating world of sake. In this, […]
No19 [Cooking] French Bean with Black Sesame Seed
French Bean with Black Sesame Seed Rich in vitamins and minerals, sesame seeds are crunchy and […]
No18 [Cooking] Kakiage-don
Kakiage-don (prawn & vegetable fritters on rice) Kakiage-don is a type of tempura in which several […]
No17 [Cooking] Su-no-mono
Su-no-mono The ultimate pallet cleanser, ‘su-no-mono’ is an understated gem of Japanese cuisine. Refreshing and healthy, it […]
No16 [Restaurant] A taste of Nagoya
A taste of Nagoya Throughout Japan there are regional specialities alongside common dishes which can be found all over the country. ‘Nagoya Restaurant’, located n […]
No16 [Eating] Winter warmers
Winter warmers The owners of the quite splendid Cocoro in Marylebone have just opened a sister restaurant in Holborn on Coptic Street. It is more […]
No16 [Cooking] Shikai-maki
Shikai-maki If you are looking for a dish to impress at your dinner party, look no […]
No15 [Cooking] Tempura
Tempura Deep fried seafood and vegetables in a super light and crispy batter, Tempura distinguishes itself from […]
No14 [Restaurant] The city’s hidden gem
The city’s hidden gem Tucked away among the diamond shops of Hatton Gardens in central London lies a hidden Japanese gem. ‘Tajima-Tei’ restaurant is on […]
No14 [Cooking] Ura-maki (Roll sushi)
Ura-maki (Roll sushi) Have you ever wondered what it would be like to make your own sushi at […]
No13 [Cooking] Tempura-Soba
Tempura-Soba (Deep fried prawns and vegetables in batter with soba noodles in a hot broth) Perhaps one of […]
No13 [Restaurant] So much fusion
So much fusion So restaurant is a Japanese fusion restaurant hidden in the black alleys of Piccadilly Circus. It serves modern Japanese food fused with […]
No12 [Eating] Time for tea
Time for tea Intoducing to the UK for the first time nationally one of the original brands of Japanese tea to the UK, Yamamotoyama Green […]
No12 [Cooking] Hiyashi chuuka (chilled Chinese style noodles)
Hiyashi chuuka (chilled Chinese style noodles) Japan has many dishes that are linked to particular seasons throughout the year. The summer in Japan can get […]
No11 [Restaurant] Harmony in Mayfair
Harmony in Mayfair Tucked away among the bustle and boutiques of London’s Mayfair on a side street lies a Japanese restaurant called Nagomi that is […]
No11 [Cooking] Oyako Donburi
Oyako Donburi The family of popular Japanese dishes widely known as “donburi mono” consists of a bowl […]
No10 [Cooking] Yaki gyoza
Yaki gyoza (Fried dumplings) Gyoza are a popular type of Asian dumplings that bear somewhat of a resemblance to Italian ravioli. They have a thin […]