EATING & DRINKING

No7 [Cooking] Gomoku Chirashi

Gomoku Chirashi The name “Gomoku Chirashi” literally means “a mixture of five toppings” and it is an apt one, as this dish is created by thoroughly mixing several different types of fish or vegetables into vinegared sushi rice. Gomoku Chirashi is often made in Japanese homes [...]

No6 [Eating] Dorayaki: Japanese Pancake Journey!!!

Dorayaki: Japanese Pancake Journey!!! Dorayaki is a Japanese pancake which traditionally contains a red bean paste filling (Anko/Azuki beans). The traditional “Azuki Dorayaki” has a subtle yet sweet flavour; and although the beans have been crushed, there are still whole beans left which[...]

No6 [Cooking] Prawns in Chilli Sauce

Prawns in Chilli Sauce This month’s recipe is a Japanese re-interpretation of the Classic Szechuan dish; prawns in chilli sauce. The original Chinese regional dish is very hot and spicy but this version has been made more suited to wider Japanese tasted by adding in ketchup and other ingredien[...]

No5 [Restaurant] Singing the praises of Suki-yaki

Singing the praises of Suki-yaki One of the most satisfying things about eating out in Japan is the number of dishes cooked right in front of you. There’s something communal and incredibly appetizing about gathering round a hot plate or pot, feel its heat, hear the sizzle of frying fat, the bubble[...]

No5 [Drinking] The drink that’s pretty in pink

The drink that’s pretty in pink Drinking alcohol is not normally associated with improving your looks, but more likely the pale, blotchy skin of the morning after. Two new products from Japanese brewing giant Gekkeikan attempt to change this image however. Kirei ume-shu (plum wine) and Kirei momo-[...]

No5 [Cooking] Tori Kara-age

Tori Kara-age The popular dish “Tori Kara-age” (Fried Chicken) has been eaten in Japan or over 90 years and is a versatile staple of Japanese dinner tables, izakaya style drinking establishments and in packed lunches. It is made by first seasoning the meat with ingredients such as soy sa[...]

No4 [Cooking] Mabo Tofu

Mabo Tofu The cuisine of many nations can be found on Japan’s dining tables but perhaps the one most commonly made at home is Chinese food and the most popular Chinese recipe is undoubtedly the tofu dish known as mabo tofu. Mabo tofu comes from the local cuisine of the Szechuan region, famous [...]

No4 [Restaurant] In the market for chirashizushi

In the market for chirashizushi Chirashizushi, or ‘scattered sushi’ sounds like what might happen if you ask a particularly temperamental sushi chef for some ketchup on your marbled tuna. It’s actually the name of a version of sushi popular for being fast, filling and good value, but just as a[...]

No4 [Eating] Curry OK!

Curry OK! Curry took a roundabout route into Japan. Arriving via the British navy at the end of the 19th century, when India was still part of the empire, it was seen as a Western dish. Served with steamed rice, and a pickled daikon garnish, the classic Japanese curry is made with beef, onion, carr[...]

No3 [Drinking] Raise your glass to Japan’s brewers

Raise your glass to Japan’s brewers Choosing a bottle of sake can be quite a daunting prospect. Bottles come in all shapes and sizes, each decorated with graceful but indecipherable kanji. A good place to start though is to focus on quality. Gekkeikan Hourin Junmai Daiginjyo, for example, has won [...]