No.97 [SEASON] Kakigori: Keeping cool!
Kakigori comes in a multitude of different flavours to suit all tastes. A summer speciality, this bowl of shav […][...]
COOKING
No.97 [HARUYO RECIPE] Toridango to Manganji togarashi no supu (Chicken broth with Manganji chilli peppers)
RECIPE 01 – Chop the Manganji sweet peppers and bell peppers. 02 – Cut the onion and mince in a fo […][...]
No.96 [HISTORY] Siu mai, an iconic morsel
Of Chinese origin, siu mai is closely linked to the history of the city of Yokohama. / Kiyoken Kiyoken has bee […][...]
No.96 [HARUYO RECIPE] Shumai Siu mai (steamed pork dumplings)
RECIPE 01 – Blanch the peas in boiling water then drain well. 02 – Chop the leek and ginger finely […][...]
No.95 [TRADITION] Improving the daily routine
The ekiben-uri in Hitoyoshi station, Kyushu. / Odaira Namihei for Zoom Japan Once the symbol of good food on J […][...]
No.95 HARUYO RECIPE OPEN INARI-ZUSHI (Fried tofu pouches with rice)
RECIPE For the aburaage: 01 – Rinse the aburaage in boiling water to remove grease. 02 – Cut in tw […][...]
No.94 [HARUYO RECIPE] Ingen to gyuniku no nikomi (Braised beef with beans)
RECIPE 01 – Cut the beans into 3-4 cm long pieces and the ginger into matchsticks. 02 – Heat the b […][...]
No.94 [DISCOVERY] Shochu, a potent drink
Though shochu is still having difficulty taking root in Europe, it’s very popular in Japan. / ©DR After sake’s […][...]
No.94 [YURI’S RECIPE] Children’s Day SWEETS FOR 5TH OF MAY
In Japan, May 5th is called tango no sekku, which translates as Children’s Day or the Boy’s Festival. It is a […][...]
Vol.93 [HARUYO RECIPE] Chizu Takkarubi (Tak kalpi with cheese)
RECIPE 01 – Dice the chicken and leave to marinade for 30 minutes. 02 – Cut the cabbage into squar […][...]
No.93 [YURI’S RECIPE] Seasonal flavour “SAKURA SWEETS”
The beautiful cherry blossoms season has come. I have to say that the cherry blossom season is something most […][...]
No.92 [YURI’S RECIPE] Hidden secrets of “HANAMI DANGO”
It’s still cold, but it’s already spring on the calendar. Daffodils and crocuses are begin to bloom, signallin […][...]
Vol.91 [HARUYO RECIPE] Matcha mendiants
Matcha mendiants RECIPE 01 – Prepare a bain-marie by placing a cloth on the bottom of a saucepan to plac […][...]
[YURI’S RECIPE]Power of green tea “MATCHA SWEETS”
What is matcha / green tea? Talking about matcha or green tea, what comes to mind first? A pale green, clear-c […][...]
Vol.91 [TRADITION] Their Valentine’s Day now
Home-made chocolates are now very popular in Japan. In Japan, this day for lovers has long been synonymous wit […][...]
No.90 [HARUYO RECIPE] KUSADANGO
KUSADANGO Rice dumplings with yomogi (Japanese mugwort) RECIPE 01 – Blanch the spinach and rocket leaves […][...]
No.90 [YURI’S RECIPE] Japanese aesthetic “NERIKIRI”
©2021wagashiart.com December is an exciting time in Europe to prepare for Christmas. However, December is more […][...]
No.89 [HARUYO RECIPE] SABA NO TOMATO-MISO NI
SABA NO TOMATO-MISO NI (Mackerel simmered with miso and tomato) RECIPE 01 – Salt the mackerel filets, th […][...]
N0.89 [EATING & DRINKING] CRISIS A bad time for sake
To make sake, breweries use sakamai or sake rice. As a result of the health crisis, the decline in sake consum […][...]
No.89[YURI’S RECIPE] So popular and so versatile “DAIFUKU MOCHI”
Of all the Japanese sweets which would I want to eat the most? When I thought about this, one of my favourites […][...]
No.88 [HARUYO RECIPE] ONIGIRAZU
ONIGIRAZU RECIPE 01 – Place a sheet of nori on some clingfilm. 02 – Cut the nori sheet in half but […][...]
No.87 [YURI’S RECIPE] Simple but deep “OHAGI”
Re-imagining sweet “Flower ohagi” When I came to live in the UK, I came across the well known desert, rice pud […][...]
No.87 YUM The raindrop that creates dreams
The Mizu shingen mochi, or raindrop cake, is attracting incredible interest worldwide. A pastry shop in Yamana […][...]
No.87 [HARUYO’S RECIPE] MIZU SHINGEN MOCHI
MIZU SHINGEN MOCHI (Raindrop cake) PREPARATION 01 – Wash a glutenous rice with plenty of water. 02 ̵ […][...]
Craft Okinawa lions & sip awamori cocktails
A Pantechnicon event Take a day trip to Japan’s Okinawa islands ! September 14th,14:00 – 15:30 or 18:00 […][...]
No.86 [YURI’S RECIPE] Sweet summer jelly
Pastry chef Yuri shares a new series of recipes for wagashi, a traditional Japanese delicacy. ©2021wagashiart. […][...]
No.85 [HARUYO’S RECIPE] TONYU NO PIRIKARA TONJIRU(Spicy pork soup with soya milk)
TONYU NO PIRIKARA TONJIRU (Spicy pork soup with soya milk) RECIPE 1 -Chop the white radish and carrot into sma […][...]
No.85 [READING] Simmering soup revolution
Published in 1643, Ryori monogatari [a treatise on cooking] includes soup recipes with venison or wild boar. A […][...]
[MUST SEE] One yokocho can lead to another
Hamonika Yokocho in Kichijoji is one of the district’s nightlife hotspots. Symbolic of the post-war period, th […][...]
No.83 [HARUYO’S RECIPE] NAGAIMO NO BUTANIKUMAKI (Pork rolls with taro)
BUTANIKUMAKI (Pork rolls with taro) RECIPE 1 – Peel the taro and cut into batons. 2 – Cut the leek […][...]
No.83 [TRICKS] Recipes for a powerful boost
Eels, like the loach, were on the menu for those who wanted to flex their muscles. To keep healthy, the Japane […][...]
[SWEETS] Tokyo delicacies
Eitaro, a member of the Tokyo confectioners’ association, is located in the Asagaya district At the age […][...]
No.81 [ADVICE ] Beer brings food to life
The town, which has 26,000 inhabitants, is the leading producer of hops in Japan. Author of a reference […][...]
No.80 [TREND] Fashion food addiction
The fashion for “sweets from America” reached its height between 2006 and 2011. Over the past 50 years, […][...]
No.79 [TERROIR] There’s more to life than rice
The prefecture is well ahead of Hokkaido and Akita in the production of rice nationally. Niigata prefec […][...]
No.78 [TASTE] Veganism Japanese-style
Vegan spaghetti Bolognese as served in Faro restaurant. Japanese chefs are committed to showcasing what […][...]
No.77 [TASTE] Toshimaya for fancy bread
A sample of the products that Toshimaya offers its customers. This bakery in Kamakura, south of Tokyo, offers […][...]
No.77 [HARUYO’S RECIPE] SOZAI PAN (Japanese bread with savoury filling)
SOZAI PAN (Japanese bread with savoury filling) RECIPE 1 – Put the flour, yeast, salt, sugar and softene […][...]
No.75 [HARUYO’S RECIPE] Ebi to kinoko no ahijo misofumi
Ebi to kinoko no ahijo misofumi (Sauteed prawns and mushrooms with miso) RECIPE 1 – Cut the mushrooms in […][...]
No.74 [TREND] A sweet for every season
In the rainy season, products flavoured with mint, a symbol of freshness, make an appearance. In the mini-mark […][...]
No.74 [HARUYO’S RECIPE] TSUNA TO NINJIN NO SHIRISHIRI (Okinawa-style carrots with tuna)
RECIPE 1 – Wash the carrot then cut into julienne strips. 2 – Heat a little oil in a frying pan an […][...]
No.73 [HARUYO’S RECIPE] Yasai Gorogoro Kinpira(Stir fried vegetables with sweet soy sauce)
RECIPE 1 – Chop the vegetables into large chunks. 2 – Heat the oil in a frying pan, then stir fry […][...]
No.72 [HISTORY] Taika or a journey through time
In his restaurant located in the heart of the capital, chef KAIBARA offers a wonderful culinary experience. &n […][...]
No.71 [TREND] Kyoto is all about bread
Forever open to new ideas, the former Imperial capital has naturally adopted bread more readily than elsewhere […][...]
No.71 [HARUYO’S RECIPE] HARUMAKI (Spring rolls)
RECIPE 1 – Boil some water in a saucepan and cook the vermicelli for 3 minutes. Then drain. 2 – Ch […][...]
No70 [HARUYO’S RECIPE] TAKENOKO GOHAN and NANOHANA NO GOMA AE
RECIPE For the rice with bamboo shoots: 1 – Rinse the rice three times. Drain then set aside to swell fo […][...]
No.70 [TRADITION] With the best kitchen utensils…
In the vicinity of the former Tsukiji fish market, there’s a shop selling the highest quality kitchen utensils […][...]
No69 [EXPERIENCE] Straight to the mouth
A three-star cuisine is available on board the Orange Restaurant in the midst of lovely scenery. The Or […][...]
No68 [HARUYO’S RECIPE] Tori no Amazu Teriyaki
RECIPE 1 – Mix all the ingredients for the sauce together. 2 – With a fork, prick the pieces of ch […][...]
No.68 [TREND] The return of red vinegar
The Mizkan Group has recently begun marketing a red vinegar made using traditional methods. In common u […][...]
No.67 [TREND] Christmas is a time for cake
Strawberry cake, commonly known as shortcake in the Archipelago, remains the iconic cake of Christmas in Japan […][...]
No66 [HARUYO’S RECIPE] Kare-pan (Curry bread)
RECIPE Bread dough: 1 – in a bowl, mix the dried yeast and 1/4 teaspoon sugar. then add 2 tablespoons of […][...]
No.66 [TASTE] A new sweet production in the UK
A sweet favourite for 150 years. What is the secret of daifukumochi’s popularity? Wagashi, traditional Japanes […][...]
No65 [HARUYO’S RECIPE] SADO NO SATSUMA AGE (Sado-style fried fishcakes)
RECIPE 1 Boil the edamame for 3 minutes, then drain. 2 Blend the fish and salt in a food processor. 3 Add the […][...]
No65 [GASTRONOMY] The lure of the islands
In Tokyo, there’s a restaurant unlike any other, where you can discover food from around 6,850 islands in the […][...]
No64 [DISCOVERY] Drinking sake to the very dregs
Sakekasu, the compressed dregs left over from sake brewing, have become a fashionable side product in the arch […][...]
No63 [HARUYO’S RECIPE] Fried meat and vegetables with tempura (Shoeitei no yofu Kakiage)
RECIPE This recipe was a particular favourite of the writer NATSUME Soseki (1867-1916). 1 Chop the green beans […][...]
No63 [APPETIZER] A feast for the eyes and the palate
In this unusual restaurant, guests can enjoy the favourite dishes of famous writers. Designed by KUSANAGI Yohe […][...]
No62 [HARUYO’S RECIPE] Chicken burger teriyaki (chikin fire baga)
RECIPE 1 Flatten the chicken breasts and cut them in half. 2 Mix together all the marinade ingredients. 3 Mari […][...]
No62 [COMMITMENT] A committed cheese-maker
Committed to producing cheese, YOshidAZensaku imparts his knowledge and skill in Nepal and Bhutan. Yoshida Zen […][...]
No61 [HARUYO’S RECIPE] Almond cakes with Hatcho miso (Hatcho miso no finanshie)
RECIPE Before starting, sift together flour, almond flour and baking powder. 1 In a saucepan, melt the butter […][...]
No61 [TRADITION] An endangered “AOC” miso
An administrative decision means a product that’s been around for more than 400 years risks disappearing. Hatc […][...]
No60 [HARUYO’S RECIPE] Dorayaki (Dora cakes)
RECIPE 1 Wash the aduki beans, then boil in a large amount of water. 2 When the water boils, add a bit of cold […][...]
No60 [HISTORY] Freedom to choose what to eat
Not so very long ago, people with leprosy were cut off from the world and had no choice in what they ate. Film […][...]
No59 [HARUYO’S RECIPE] Jingisukan
RECIPE 1 To prepare the sauce: mix together the chopped onion, grated ginger, soy sauce, mirin and honey. 2 In […][...]
[SUCCESS] History on a plate… from mongolia
Jingisukan is part of Hokkaido’s culinary heritage, even if its origins remain a mystery. Named a […][...]
[SUCCESS] Cooking Papa is a Master chef
Over the past 32 years, Ueyama Tochi’s manga has inspired millions of men to take up cooking. For at least for […][...]
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 […][...]
![p15 No57 [HARUYO’S RECIPE] TORI MAYO (Chicken with mayonnaise sauce)](https://www.zoomjapan.info/wp/wp-content/uploads/p15_kitchen.jpg)
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 1 […][...]
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 r […][...]
No56 [IDEA] The appeal of insects
What would you say to eating grilled and seasoned grasshoppers? Even though they’re gradually disappear […][...]
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 mi […][...]
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 i […][...]
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 […][...]
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 veng […][...]
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 t […][...]
No53 [UmamI] The Fifth Taste
Discovering new flavours is always exciting, but umami will open your eyes to an undiscovered taste. often amb […][...]
History of Daifuku
Daifuku is one of japan’s most popular confectionary varieties, and is enjoyed by people of all ages, th […][...]
No52 [SAKE] My Cup Runneth Over
The world of sake can seem daunting, but it can be enjoyed just as simply (and often!) as wine. So strong is t […][...]
Summer with Kuzu Manju
Kuzu Manju are a well-known type of confectionary that are traditionally eaten during the summertime in Japan. […][...]
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, […][...]
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 […][...]
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 an […][...]
A taste of hope
Kashiwa mochi is a kind of traditional Japanese sweet that slightly resembles a white clamshell. It is made fr […][...]
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 b […][...]
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 p […][...]
No49 [DISCOVERY] Something for every taste
Making okonomiyaki may appear simple, but it requires several years of experience. The Hiroshima region is not […][...]
No49 [CONFECTIONERY] The world of wagashi
An event dedicated to Japanese confectionery (wagashi) was recently held in London on the 8th of February. The […][...]
No49 [TRADITION] Hanami
In japan, the fall of the cherry blossoms announces the start of spring. many temples, shrines, parks and scho […][...]
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(aroun […][...]
No48 [Cooking] Clear soup with clams
Clear soup with clams The multiple layers of patterning on fresh clams are simply mesmerizing to the eye. When […][...]
No48 [Tradition] Momo no sekku
Special doll called hina ningyo to celebrate Momo no sekku, along with chirashi-zushi. There are special days […][...]
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 […][...]
No47 [Pottery] Mashiko-yaki
The pottery village of Mashiko was the most important site of the mingei folk art movement of the early 20th c […][...]
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 […][...]
No46 [Tea] Less is more
There is more to the deep-rooted popularity of ryokucha drinks than just their health benefits. It was around […][...]
No46 [Tableware] Chopsticks
It is unknown when exactly chopsticks arrived in japan, but it is clear that by the 8th century, they had beco […][...]
No45 [Craft] Tokyo Teshigoto
Tokyo Teshigoto is a project showcasing sophisticated handworks – “teshigoto” – of top craftsmen in Tokyo. We […][...]
No45 [Cooking] Temari sushi
Temari sushi Sushi’s popularity exponentially increased over the last few years. It is now impossible to walk […][...]
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 reg […][...]