ZOOM JAPAN

No.102 [TASTE] Kitakata, the other home of ramen

Genraiken, opened by Chinese-born Ban Kinsei in 1926, is a Kitakata institution. / Eric Rechsteiner for Zoom J […][...]

No.101 [HARUYO RECIPE] Gudakusan soup (Gudakusan supu no moto)

RECIPE 01 – Slice the leek. 02 – Roughly chop the cabbage. 03 – Chop the ginger. 04 – […][...]

No.100 [HARUYO RECIPE] Wafu ankake hanbagu (Japanese-style hamburger)

RECIPE In a bowl, thoroughly mix together the minced pork, tofu, cornflour and salt. 01 – Divide the mix […][...]

No.99 [HARUYO RECIPE] Wafu potetosarada ajitamasoe(Potato salad with egg)

RECIPE 01 – Plunge the eggs into boiling water and cook for 7 minutes. 02 – Thoroughly cool the eg […][...]

No.98 [HARUYO RECIPE] Kyuri no tsukudani (Pickled cucumber)

RECIPE 01 – Thinly slice the cucumber and add the salt. 02 – Mix 01 together well, then place a we […][...]

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 […][...]

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 […][...]

Vol.93 [YUM!] Welcome to tasty dishes from abroad

Ji pai, similar to Taiwanese kara’age, enjoys a high level of popularity. For some months now, the Japanese ha […][...]

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 [TERROIR] Delights for the palate

Unlike other soba, those made in Okinawa do not contain buckwheat flour. Okinawa’s cuisine with its diverse in […][...]

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”

No.90 [TREND] Japanese-style panettone

This Christmas specialist bakeries will be offering their customers this popular Italian speciality. The Japan […][...]

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.88 [READING] Kajitsu or embracing plants

Tomato Berry no Kanten Yose (Vegetable aspic with berries and tomato). The famous New York restaurant has publ […][...]

No.88 [YURI’S RECIPE] Heartwarming “DORAYAKI”

It’s October and in Europe that means cooler weather as the chill of autumn sweeps through the continent. That […][...]

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

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 […][...]

Wagashi-Tokyo-japanese traditional-sweet

[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.76 [DISCOVERY] The best way to drink

In her restaurant, IWAKURA Hisae shares her love of Japanese wine with her customers. At the heart of the Asak […][...]

No.75 [TREND] D for discovery and diversity

In D&DEPARTMEnT, a real Aladdin’s cave, you can discover a wealth of regional products from all over Japa […][...]

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 […][...]

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 [HARUYO’S RECIPE] BUTA BARADAIKAN

How to prepare 1 – Slice the radish into quarters of 1 to 2 centimeters in thickness. 2 – heat the […][...]

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 […][...]