EATING & DRINKING

No48 [Dining] Eat out or stay home? 1/2

Delivering soba noodles – the second owner of Mitaka Sunaba (around 1950) and a worker at Kirakuan(around 1955). 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 Japanese, has been such an important part of[...]

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 help but buy at least a handful. I can immediately think of half a dozen easy clam recipes, but one of my favourite is clear clam soup. Super easy and using a[...]

No48 [Tradition] Momo no sekku

Special doll called hina ningyo to celebrate Momo no sekku, along with chirashi-zushi. 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” is dedicated to girls. Japan is such a male-oriented society, and it is not alwa[...]
namasu

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 and cooking OSECHI RYORI, the name given to the multi coloured celebratory dishes served only at the New Year. OSECHI RYORI is cooked food and featu[...]
london, meetup, sushi

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 is using it to connect with people, but it can often be tricky to simply go ahead and speak to strangers. That’s why Zoom Japan, JapaneseLondo[...]
mashiko-yaki

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 have the centuries of history behind them that other Japanese pottery centres do, today’s makers of mashiko-yaki adhere to one of the most powerful aesthet[...]

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 pork belly with layers of wobbly fat, you are half way to success already. During the initial stage of cooking the pork is braised in ginger water, so the excess fat is washed ou[...]
Kyoko, green tea

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 ryokucha green tea often drunk at home in Japan was first sold in cans. At first there was apparently a backlash and the drink struggled, with people wonderin[...]
chopsticks

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 the japanese consuming their food. chopsticks are a highly efficient tableware staple. You can pick food up, peel away parts of it – such as fish skin, as[...]
Edo Kiriko

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, including historically renowned edo Kiriko from eight companies, artisanal knives, barrels handmade from cypress timber that act as [...]