EATING & DRINKING

No52 [HARUYO’S RECIPE] WAFU PASTA (Spaghetti the Japanese way)

RECIPE 1 Fry the bacon in oil, in a frying pan. 2 Add the chopped shiitake and the maitake. 3 Add the cabbage, sliced into large pieces. 4 Cook the spaghetti in salted boiling water. 5 Add the spaghetti to the frying pan, together with 1 ladle of the water it was cooked in. 6 Stir fry, then season w[...]

No51 [CUSTOM] Lunch with a special touch

  A tradition of creating lunch boxes that started in kabuki the at res now permeates daily Japanese life. In the U.K., many people associate the word ‘lunchbox’ with their school days; soggy sand wichesand well-intentioned but clearly past-it fruit that are often discarded in favou[...]

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, mix together the onion, mitsuba, the shrimps and 30g of flour. 3 – In a different bowl, combine the ingredients for the batter, using chopsticks. 4 &[...]

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 red bean jam and wrapped in a folded kashiwa (Japanese Emperor Oak) leaf, from which it gets its name. The origins of this sweet treat date back approximate[...]

No50 [TRADITION] Tango no sekku

Koinobori 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 traditions associated with the day itself, in particular the display of striking carp-shaped wind socks called “koinobori”. The carp is a traditional symbol of[...]

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 pan before frying the pork, cut into 3cm slivers in it. 3 – Add the sliced white radish and continue to stir fry. 4 – pour the dashi broth over, adding soja and [...]

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 years a similar phenomenon has established itself and gained popularity in the UK too, with online services such as Just Eat, Hungry House and Deliver[...]
Okonomiyaki, Hiroshima, Yatai

No49 [DISCOVERY] Something for every taste

Making okonomiyaki may appear simple, but it requires several years of experience. 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 lover can rightly ignore Hiroshima prefecture’s gastronomic culture[...]

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 in London consisted of a lecture about the history of Japanese confectionery and a demonstration by artisan confectioner Mr. Takeshi Inoue, third genera[...]

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 wonderful cherry trees, which create a stunning blizzard of petals with a particular elegance and innocence between late march and early April. The japane[...]