No46 [Tableware] Chopsticks
It is unknown when exactly chopsticks arrived in japan, but it is clear that by the 8th century, they had beco […][...]
EATING & DRINKING
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 […][...]
No44 [Cooking] Hojicha muffin with chestnuts and walnuts
I have always loved hojicha, the rich, toasted brother to green tea. While most green teas are steamed, hojich […][...]
No44 [Ceramic] Artisans of Hagi, wagumi
Among the many styles of japanese ceramics, Hagi-yaki is known for its association with tea. Influenced by the […][...]
No44 [Tea] “Buddha” Sweet Herb Tea
How can something this sweet have zero calories? What is this mysterious healthy tea that is 200 times sweeter […][...]
No43 [Cooking] Minced chicken and potato in crispy tofu
Minced chicken and potato in crispy tofu I acquired the original version of this recipe from my Japanes […][...]
No43 [Restaurants] Restaurants in London that serve Tonkatsu
Tonkatsu is not yet popular enough in London for it to be advertised as the main draw for a restaurant. Howeve […][...]
No43 [Tea] Karigane, high quality stem tea
Teas made using the stems left over after the leaves have been taken from a tea plant to make sencha are known […][...]
No42 [Cooking] Lotus Root Chips with soy sauce and mayonnaise dip
Lotus Root Chips with soy sauce and mayonnaise dip I used to order this dish every time I saw it on a J […][...]
No42 [Restaurant] Sushi at a ramen bar? Whatever next!?
Ramen culture now has firm roots in London, but what is the next step when ramen alone won’t cut it? The cultu […][...]
No42 [Tea] Shincha o-hashiri, the first of the year’s tea crop
We are now in the season when the year’s first tea crops come in! With Japan being a narrow island running fro […][...]
No41 [Cooking] Pickled cherry blossom rice with garden peas and takana
Pickled cherry blossom rice with garden peas and takana Every spring when cherry tree starts blossoming my hea […][...]
No41 [Tea] Powdered green tea
Ikeda’s quality ryokucha proves that not all powdered green tea is the same. In recent years, powdered ryokuch […][...]
No41 [Restaurant] 20 Years of Revolving Sushi in the UK
YO! Sushi first appeared in 1997, in London’s Soho, and went on to become the pioneer of conveyor sushi […][...]
No40 [Sweet] The season for sweets
Japanese sweets add colour to the Japanese lifestyle, in harmony with the rhythm of the changing seasons. Let’ […][...]
No40 [Tea] The King of Japanese Teas
The “gyokuro” blend, first created by tea master Yamamoto Kahei from the town of uji in the Kyoto area, is rec […][...]
No40 [Cooking] Minced soy chicken with ginger, egg and garden peas on rice
Minced soy chicken with ginger, egg and garden peas on rice This is my all time favourite recipe for be […][...]
No39 [Cooking] Roasted salmon with miso
Roasted salmon with miso This is probably the easiest and most delicious Japanese salmon recipe […][...]
No39 [Taste] The magic of plums
The secret to Japanese cuisine is often found in its traditional ingredients. Ume (plums) are a case in point. […][...]
No39 [Tea] Sumire”, green, organic, eco-farmed and deep-steamed
The regular people of Japan started drinking sencha in the edo era (1603 -1868), when the more refined powdere […][...]
No38 [Restaurant] For the love of fusion
Since it opened last September, Nanban has offered a unique culinary experience to awaken all our senses. Nanb […][...]
No38 [Review] Genmai Hojicha the japanese tea
* We would like to apologize for the type mistake in the printed version. The correct spelling is “hojic […][...]
No38 [Cooking] Sharon fruit, spinach and tofu
Sharon fruit, spinach and tofu This is one of my favourite dinner party dishes for anyone who likes hea […][...]
No37 [Traditional] The day of mankind and seven herb rice porridge
The Japanese round off the excesses of the New Year period with seven seasonal herbs, a tradition dating back […][...]
No37 [Cooking] Ginger Pork
Ginger Pork My mother used to cook this dish and I loved it. It is a popular dish served in set-menu lu […][...]
No37 [Drinking] Extremely natural and gentle
It’s finally december – ‘tis the season to be jolly so they say! In this month’s colum […][...]
No36 [Traditional] Hearty treats for the end of the year
December sees the winter solstice, New Year’s Eve and seeing in the New Year itself In December, the people of […][...]
No36 [Drinking] Sparkling and lively
It’s november and this month I would like to introduce a fine brew called “Hakurosuishu Junmai Dai […][...]
No36 [Cooking] Japanese Chicken Curry with Rice
Japanese Chicken Curry with Rice Japanese curry is sweet and mildly spicy, full of flavour and just the […][...]
No35 [Traditional] Autumn leaves and celebrations of childhood
November sees the people of Japan searching out autumn leaves and celebrating three big milestones of childhoo […][...]
No35 [Cooking] Chilli Pork with Green Pepper and Konnyaku
Chilli Pork with Green Pepper and Konnyaku If you are looking for something different, why not try konn […][...]
No34 [Cooking] Udon noodle salad with crushed sesame seeds and miso dressing
Udon noodle salad with crushed sesame seeds and miso dressing Japanese people prefer to eat cold noodle […][...]
No34 [Traditional] Chrysanthemum feasts
October sees many people in Japan pinning their hopes for a long and hale life on the delicate blossoms of the […][...]
No34 [Review] “Stella” Junmai Daiginjo
It’s finally September and this month I would like to introduce “stella Junmai Daiginjo” from a new sake brewe […][...]
No33 [Restaurant] Ramen, a very tasty bite at Muga
Ramen, ramen, ramen, ramen, ramen. Five choices of soup make for a tasty trip to Muga. The latest arrival on t […][...]
No33 [Cooking] Chicken and Bamboo Shoots with Soy Sauce and Ginger
Chicken and Bamboo Shoots with Soy Sauce and Ginger Lovely hot or cold, it’s a one-pot dish very simple […][...]
No32 [Eating] Midsummer day of the ox
Midsummer day of the ox July: “For today is the midsummer day of the ox!” The beginning of July ma […][...]
No32 [Drinking] Sparkling and lively
It’s June, and the atmosphere of early summer is finally approaching, as blue skies fill our days with e […][...]
No32 [Cooking] Soba Salad with Asparagus and Grated Breakfast Radish
Soba Salad with Asparagus and Grated Breakfast Radish Soba noodles are traditional Japanese noodle made […][...]
No31 [Traditional] June is “Minazuki”
June: A tasty snack to help get through Japan’s offensive rainy season Once the bright and pleasant sunn […][...]
No31 [Review] It’s a woody flavour
It’s May! Finally, a time for relaxing and soaking up some sun with family and friends. Opportunities to […][...]
No31 [Cooking] Asparagus Rolls with Mayonnaise and Japanese Seven-Spice
Asparagus Rolls with Mayonnaise and Japanese Seven-Spice May is the season for English asparagus. I oft […][...]
No30 [Traditional] Tango-no-sekku (children’s Day)
Tango-no-sekku (children’s Day) We celebrate ‘Tango-no-sekku’, a day dedicated to the health and h […][...]
No30 [Cooking] Steamed Chicken and Shimeji Mushroom in Foil with Miso and Sake
Steamed Chicken and Shimeji Mushroom in Foil wi […][...]
No29 [Eating] Hanami
Hanami April means Hanami, a festival more compelling than a beautiful blossom… The cherry blossoms that sprin […][...]
No29 [Drinking] Ginjo – unlike that of many others
Ginjo – unlike that of many others At long last the cold nights have finally ended and we are trasitioni […][...]
No29 [Cooking] Japanese Tomato Salad
Japanese Tomato Salad Fancy making an extremely […][...]
No28 [Cooking] Spicy Yakiniku wrapped in lettuce with miso and chives
Spicy Yakiniku wrapped in lettuce with miso and […][...]
No27 [Cooking] Gyoza with pork, prawn and chives
Gyoza with pork, prawn and chives Gyoza is a ki […][...]
No27 [Eating] Madam is served
Madam is served Maeda Haruyo doesn’t always have time to cook, but just like many other women, she’s fou […][...]
No27 [Drinking] A delightful tipple for a great price
A delightful tipple for a great price More than 10 years have passed since I came to London. There used to be […][...]
No26 [Cooking] Tamago-yaki (Japanese folded omelette)
Tamago-yaki (Japanese folded omelette) Sweet an […][...]
No26 [Eating] Great dishes on a hot-plate
Great dishes on a hot-plate When she invites guests over, Maeda Haruyo is never short of ideas to entertain an […][...]
No25 [Cooking] Chicken Nikujyaga
Chicken Nikujyaga (Japanese stew of chicken, ve […][...]
No25 [Eating] Time to eat!
Time to eat! In Japan, one learns at a very young age that food is a serious matter. Maeda Haruyo takes us bac […][...]
No24 [Cooking] Tofu Teriyaki Burger
Tofu Teriyaki Burger Whether you are a vegetarian or a […][...]
No24 [Restaurant] Heat, Meat, and Umami 2/2
Heat, Meat, and Umami 2/2 Explore the luscious, meaty world of Japanese-style yakiniku at newly opened Kintan […][...]
No23 [Cooking] Tofu, Edamame and Wakame salad with Yuzu dressing
Tofu, Edamame and Wakame salad with Yuzu dressi […][...]
No23 [Restaurant] Yakiniku, the next food boom
Yakiniku, the next food boom Everybody knows about sushi and ramen, but there is also another intriguing type […][...]
No22 [Cooking] Nasu Dengaku
Nasu Dengaku (Aubergine with Miso) Dengaku is a […][...]
No22 [Eating] It’s time for kaimono
It’s time for kaimono Maeda Haruyo has lived in Europe for a long time. She tells us what it’s like to feed he […][...]
No21 [Drinking] Matcha is 100% natural
Matcha is 100% natural Considering it as a sort of superhero amongst teas, Louise Cheadle gives us a lesson ab […][...]
No21 [Cooking] Tonkatsu
Tonkatsu (Pork cutlet) When tonkatsu met curry […][...]
No20 [Drinking] For Sake’s Sake – Part 3/3
For Sake’s Sake – Part 3/3 Kikuya Natsuki, director of the Museum of Sake, continues our journey i […][...]
No20 [Cooking] Yakitori
Yakitori Succulent cubes of diced chicken put o […][...]
No19 [Drinking] For Sake’s Sake – Part 2/3
For Sake’s Sake – Part 2/3 Kikuya Natsuki, director of the Museum of Sake, continues our journey i […][...]
No19 [Cooking] French Bean with Black Sesame Seed
French Bean with Black Sesame Seed Rich in vita […][...]
No18 [Cooking] Kakiage-don
Kakiage-don (prawn & vegetable fritters on […][...]
No17 [Cooking] Su-no-mono
Su-no-mono The ultimate pallet cleanser, ‘su-no- […][...]
No16 [Restaurant] A taste of Nagoya
A taste of Nagoya Throughout Japan there are regional specialities alongside common dishes which can be found […][...]
No16 [Eating] Winter warmers
Winter warmers The owners of the quite splendid Cocoro in Marylebone have just opened a sister restaurant in H […][...]
No16 [Cooking] Shikai-maki
Shikai-maki If you are looking for a dish to im […][...]
No15 [Cooking] Tempura
Tempura Deep fried seafood and vegetables in a super l […][...]
No14 [Restaurant] The city’s hidden gem
The city’s hidden gem Tucked away among the diamond shops of Hatton Gardens in central London lies a hid […][...]
No14 [Cooking] Ura-maki (Roll sushi)
Ura-maki (Roll sushi) Have you ever wondered what it would be […][...]
No13 [Cooking] Tempura-Soba
Tempura-Soba (Deep fried prawns and vegetables in batter with […][...]
No13 [Restaurant] So much fusion
So much fusion So restaurant is a Japanese fusion restaurant hidden in the black alleys of Piccadilly Circus. […][...]
No12 [Eating] Time for tea
Time for tea Intoducing to the UK for the first time nationally one of the original brands of Japanese tea to […][...]
No12 [Cooking] Hiyashi chuuka (chilled Chinese style noodles)
Hiyashi chuuka (chilled Chinese style noodles) Japan has many dishes that are linked to particular seasons thr […][...]
No11 [Restaurant] Harmony in Mayfair
Harmony in Mayfair Tucked away among the bustle and boutiques of London’s Mayfair on a side street lies […][...]
No11 [Cooking] Oyako Donburi
Oyako Donburi The family of popular Japanese dishes wi […][...]
No10 [Cooking] Yaki gyoza
Yaki gyoza (Fried dumplings) Gyoza are a popular type of Asian dumplings that bear somewhat of a resemblance t […][...]
No10 [Restaurant] Authentic family-run sushi bar in Camden Town
Authentic family-run sushi bar in Camden Town Sushi is undoubtedly the most famous Japanese dish, comprising o […][...]
No10 [Drinking] A beverage to rival Sake
A beverage to rival Sake Monday the 18th March saw So Restaurant, situated in London’s Soho, play host t […][...]
No9 [Restaurant] Pot luck in West London
Pot luck in West London There are several well-known one pot dishes in Japan. Sukiyaki, which we`ve covered in […][...]
No9 [Eating] SOZAI Cooking School Opening
SOZAI Cooking School Opening February 12th 2013 saw the opening of the UK’s first ever Japanese cooking school […][...]
No9 [Cooking] Teriyaki chicken Burger
Teriyaki Chicken Burger The teriyaki chikcen burger is a unique type of burger created in Japan that puts a de […][...]
No8 [Cooking] Temari Sushi
Temari Sushi Every year in Japan, on the third of March, people celebrate the Hina Matsuri (Doll Festival), a […][...]
No7 [Drinking] Japanese Sake: Sweet, Soft and Sparkly!
Japanese Sake: Sweet, Soft and Sparkly! Sparkling sake? Why not? In a field once thought to be very traditiona […][...]
No7 [Restaurant] iBUKi: Breathing New Life Into Japanese Cuisine!
iBUKi: Breathing New Life Into Japanese Cuisine! Aunique and attractively modern Japanese sushi restaurant has […][...]
No7 [Cooking] Gomoku Chirashi
Gomoku Chirashi The name “Gomoku Chirashi” literally means “a mixture of five toppings” […][...]
No6 [Eating] Dorayaki: Japanese Pancake Journey!!!
Dorayaki: Japanese Pancake Journey!!! Dorayaki is a Japanese pancake which traditionally contains a red bean p […][...]
No6 [Cooking] Prawns in Chilli Sauce
Prawns in Chilli Sauce This month’s recipe is a Japanese re-interpretation of the Classic Szechuan dish; […][...]
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 […][...]
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 mor […][...]
No5 [Cooking] Tori Kara-age
Tori Kara-age The popular dish “Tori Kara-age” (Fried Chicken) has been eaten in Japan or over 90 […][...]
No4 [Cooking] Mabo Tofu
Mabo Tofu The cuisine of many nations can be found on Japan’s dining tables but perhaps the one most com […][...]
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 […][...]