Jumat, 07 Desember 2007
Vino Vixens on WOR Radio with Michael Colameco
Scroll down to December 6, 2007 and listen to the Vino Vixens!
Selasa, 07 Agustus 2007
Minggu, 05 Agustus 2007
岸 朝子 東京 五つ星の手みやげ
［ 岸 朝子 ］
1923年東京生まれ。女子栄養学園（現女子栄養大学）卒業。55年に主婦の友社に入社。その後，女子栄養大学出版部に移り，『栄養と料理』編集長を務める。79年，株式会社エディターズを設立。料理，栄養など食に関する書籍や雑誌を多数編集する。93年より，フジテレビ系『料理の鉄人』に審査委員として出演。食後のひと言“おいしゅうございます”が話題となる。著書では，東京にある老舗・名店の極上の手みやげを厳選して紹介した『東京五つ星の手みやげ』（04年，弊社刊）が20万部を超えるベストセラーになるなど，料理記者歴50年以上の間に培ったその“審美眼”は，幅広い読者層から絶大な信頼を得ている。
1923年東京生まれ。女子栄養学園（現女子栄養大学）卒業。55年に主婦の友社に入社。その後，女子栄養大学出版部に移り，『栄養と料理』編集長を務める。79年，株式会社エディターズを設立。料理，栄養など食に関する書籍や雑誌を多数編集する。93年より，フジテレビ系『料理の鉄人』に審査委員として出演。食後のひと言“おいしゅうございます”が話題となる。著書では，東京にある老舗・名店の極上の手みやげを厳選して紹介した『東京五つ星の手みやげ』（04年，弊社刊）が20万部を超えるベストセラーになるなど，料理記者歴50年以上の間に培ったその“審美眼”は，幅広い読者層から絶大な信頼を得ている。
Kintame Pickles Restaurant in Tokyo - Monzennakacho
My favorite pickle shop in Tokyo. Here is the tabehodai special.
Sabtu, 30 Juni 2007
Tsukiji Market's move to Toyosu - check it out on a map
The blue area is the current Tsukiji market. The red area is the new market in Toyosu. It is scheduled to move in 2012.
Sabtu, 23 Juni 2007
もちクリーム
モチクリームは全部で２４種類です。店舗によっては１２種類しかおいていない店もあるようです。冷たくやわらかいモチで、生クリームとフレーバーあんを包んでいます。それでは、フレーバーあん全２４メニューをご紹介します！
■カフェオレ
■ロイヤルミルクティー
■クリームショコラ
■キャラメルプリン
■モンブラン
■桃クリーム
■紅芋■黒ゴマ
■スイートポテト
■ブルーベリークリーム
■クリームりんご
■スイートプラム
■クリームバナーヌ
■チョコレートミント
■バレンタインナッツ
■パッションオレンジ
■クリームチーズ
■黒豆きなこ
■大納言
■桜
■ずんだ豆
■クリームマンゴー
■ハロウィンプリン
■クリーム宇治金時
すごいバリエーションです。これがとっても可愛くて、きれいな色をしてお店のショーケースに並んでいます♪ 見ているだけでも幸せな気分になりました。 そのなかでも人気が高いおすすめのフレーバーあんは、クリーム宇治金時やキャラメルプリン、クリームショコラです。生クリームがそれほどコッテリしていなし、ちょうどいい甘さなのです。食べたことのない人は是非食べてみて下さいね！！
■カフェオレ
■ロイヤルミルクティー
■クリームショコラ
■キャラメルプリン
■モンブラン
■桃クリーム
■紅芋■黒ゴマ
■スイートポテト
■ブルーベリークリーム
■クリームりんご
■スイートプラム
■クリームバナーヌ
■チョコレートミント
■バレンタインナッツ
■パッションオレンジ
■クリームチーズ
■黒豆きなこ
■大納言
■桜
■ずんだ豆
■クリームマンゴー
■ハロウィンプリン
■クリーム宇治金時
すごいバリエーションです。これがとっても可愛くて、きれいな色をしてお店のショーケースに並んでいます♪ 見ているだけでも幸せな気分になりました。 そのなかでも人気が高いおすすめのフレーバーあんは、クリーム宇治金時やキャラメルプリン、クリームショコラです。生クリームがそれほどコッテリしていなし、ちょうどいい甘さなのです。食べたことのない人は是非食べてみて下さいね！！
Selasa, 19 Juni 2007
Senin, 18 Juni 2007
Yukari in Nihonbashi
Yukari
3-2-14 Nihonbashi, Chuo-ku.
Tel: 03-3271-3436
Open Mon-Sat, 11:30am-2pm (LO 1:30pm), 5-10pm (LO 9:30pm)
Nearest station: Ginza or Tozai lines/Nihonbashi station
3-2-14 Nihonbashi, Chuo-ku.
Tel: 03-3271-3436
Open Mon-Sat, 11:30am-2pm (LO 1:30pm), 5-10pm (LO 9:30pm)
Nearest station: Ginza or Tozai lines/Nihonbashi station
Selasa, 15 Mei 2007
Minggu, 13 Mei 2007
Saigon Banh Mi So #1 Recipe
Vietnamese-Style Sandwich: Banh Mi
Recipe courtesy Anthony Nguyen, Saigon Banh Mi So # 1, NYC
Show:
Sara's Secrets
Episode:
International Sandwiches
Slaw: 1/2 cup water 1/4 cup sugar 1/4 cup distilled white vinegar 1/2 cup julienned carrot 1/2 cup julienned daikon radish Kosher salt Seasoned Pork: 1 teaspoon vegetable oil 1 tablespoon finely chopped onion 6 ounces ground pork 1 tablespoon roast pork seasoning mix, available in Asian markets Pinch garlic powder Pinch ground black pepper Sandwiches: 4 (10-inch) baguettes Mayonnaise, as needed 8 thin slices Vietnamese-style pork roll (cha lua), or bologna 8 slices Vietnamese-style salami, or ham or turkey 4 teaspoons soy sauce 1/2 cup fresh cilantro sprigs 1/4 medium English cucumber, cut lengthwise into 4 slices Freshly ground black pepper Asian-style chili oil, to taste, optional
Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight. Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm. Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately.
Recipe courtesy Anthony Nguyen, Saigon Banh Mi So # 1, NYC
Show:
Sara's Secrets
Episode:
International Sandwiches
Slaw: 1/2 cup water 1/4 cup sugar 1/4 cup distilled white vinegar 1/2 cup julienned carrot 1/2 cup julienned daikon radish Kosher salt Seasoned Pork: 1 teaspoon vegetable oil 1 tablespoon finely chopped onion 6 ounces ground pork 1 tablespoon roast pork seasoning mix, available in Asian markets Pinch garlic powder Pinch ground black pepper Sandwiches: 4 (10-inch) baguettes Mayonnaise, as needed 8 thin slices Vietnamese-style pork roll (cha lua), or bologna 8 slices Vietnamese-style salami, or ham or turkey 4 teaspoons soy sauce 1/2 cup fresh cilantro sprigs 1/4 medium English cucumber, cut lengthwise into 4 slices Freshly ground black pepper Asian-style chili oil, to taste, optional
Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight. Meanwhile, make the seasoned pork: Heat the oil in small nonstick skillet over medium heat. Add the onion and cook, stirring, until soft. Add the pork, seasoning, garlic, and pepper and cook, stirring, until just cooked through, about 2 to 3 minutes. Remove the heat and set aside covered with foil to keep warm. Make the sandwiches: Preheat oven to 400 degrees F. Slice the baguettes open lengthwise, and slather the insides with mayonnaise. Arrange the baguettes on a baking sheet and bake until hot and crusty about 5 minutes. Remove the baguettes from the oven and immediately fill each with some of the seasoned pork. In each sandwich, arrange 2 slices each of the pork roll and salami, 1 teaspoon soy sauce, 1/2 tablespoon cilantro, 1 slice cucumber, ground pepper, and chili oil, if using. Serve immediately.
Sabtu, 12 Mei 2007
Jumat, 11 Mei 2007
Kamis, 10 Mei 2007
Rabu, 09 Mei 2007
Ryoguchiya Korekiyo
12th generation
namagashi, mizuyokan,
Takashimaya, Mitsukoshi, Odakyu, Matsuzakaya, Tokyu Toyoko, Tobu, Seibu
namagashi, mizuyokan,
Takashimaya, Mitsukoshi, Odakyu, Matsuzakaya, Tokyu Toyoko, Tobu, Seibu
Selasa, 08 Mei 2007
Minggu, 29 April 2007
The Chocolate Cellar in Mitsukoshi - Is This Really Necessary?
The Japanese love for exclusivity extends into the food culture. Satie Dominique Chocolat in the Mitsukoshi flagship store in Nihonbashi has a "chocolate cellar" where clients can store their treasured chocolates for future consumption.
Luxurious? Silly?
Regardless of your opinion, the market is there, and it has captured the attention of Tokyo chocoholics.
Luxurious? Silly?
Regardless of your opinion, the market is there, and it has captured the attention of Tokyo chocoholics.
Senin, 23 April 2007
Sabtu, 21 April 2007
Yukari's Classes at the Institute of Culinary Education
Get in the kitchen with me at ICE in NYC on June 9th and 10th. I am thrilled at the opportunity to teach in NYC. One class is on incorporating more vegetables into your repertoire and the second is on becoming fluent with miso.
Vegetables in the Japanese Kitchen
Click Here or on the course title above to view available dates and times for this class.
While many associate Japanese food with sushi and wagyu beef, vegetables take center stage in the Japanese kitchen. Learn about the Japanese pantry, filled with kanbutsu dried goods, dips and dressings, under the guidance of Tokyo resident and author Yukari Pratt. You will make Vinegar-Based Pickles; Miso Soup (with a variety of options for ingredients); Takikomigohan (rice cooked with vegetables); Daikon Salad with Umeboshi (pickled plum) Dressing or other Composed Japanese Salad; Gyoza Dumplings; Kiriboshi Daikon (dried daikon) with Tofu and Carrots; Aburaage and Cheese (deep-fried tofu with cheese); and more.
Beyond Miso Soup
Click Here or on the course title above to view available dates and times for this class.
What do you do with a tub of miso besides making miso soup? Sweet, salty, dark, light, smooth, or chunky---miso's diversity lends itself to many dishes. Led by Yukari Pratt, who teaches cooking classes and writes about food out of Tokyo for publications like Food & Wine, Metropolis, and Japan Times, you will master a few dishes that make the most of miso, and learn the secrets behind Nobu's signature miso cod. These recipes will have you licking your spoons clean. On your menu: Sumiso (vinegar and miso dressing) with Vegetables; Gomamisoae (sesame and miso dressing) with Vegetables; Nerimiso (miso dips) with Vegetables; Tonjiru (a hearty miso soup of pork, carrots, potatoes, konnyaku, and leeks garnished with shichimi spice); Saikyo miso fish (fish marinated in a sweet miso marinade and grilled); and more.
Vegetables in the Japanese Kitchen
Click Here or on the course title above to view available dates and times for this class.
While many associate Japanese food with sushi and wagyu beef, vegetables take center stage in the Japanese kitchen. Learn about the Japanese pantry, filled with kanbutsu dried goods, dips and dressings, under the guidance of Tokyo resident and author Yukari Pratt. You will make Vinegar-Based Pickles; Miso Soup (with a variety of options for ingredients); Takikomigohan (rice cooked with vegetables); Daikon Salad with Umeboshi (pickled plum) Dressing or other Composed Japanese Salad; Gyoza Dumplings; Kiriboshi Daikon (dried daikon) with Tofu and Carrots; Aburaage and Cheese (deep-fried tofu with cheese); and more.
Beyond Miso Soup
Click Here or on the course title above to view available dates and times for this class.
What do you do with a tub of miso besides making miso soup? Sweet, salty, dark, light, smooth, or chunky---miso's diversity lends itself to many dishes. Led by Yukari Pratt, who teaches cooking classes and writes about food out of Tokyo for publications like Food & Wine, Metropolis, and Japan Times, you will master a few dishes that make the most of miso, and learn the secrets behind Nobu's signature miso cod. These recipes will have you licking your spoons clean. On your menu: Sumiso (vinegar and miso dressing) with Vegetables; Gomamisoae (sesame and miso dressing) with Vegetables; Nerimiso (miso dips) with Vegetables; Tonjiru (a hearty miso soup of pork, carrots, potatoes, konnyaku, and leeks garnished with shichimi spice); Saikyo miso fish (fish marinated in a sweet miso marinade and grilled); and more.
Jumat, 20 April 2007
Pierre Marcolini Chocolates
If you arrive to his Ginza shops and the lines are not out the door, consider it a sign from God and go in!
Senin, 16 April 2007
Cave de Relax
My favorite wine shop in Tokyo, Cave de Relax in Toranomon, has opened up a tasting counter at the back. The owner, Kunio Naito, makes a mean Aqua Pazza and he does a great job in stocking a wine shop.
Cave de Relax
Shinbashi 1-6-11
Phone 03-3595-3697
Cave de Relax
Shinbashi 1-6-11
Phone 03-3595-3697
Ponzu and Goma-dare Recipes
There are two sauces typically served with shabu-shabu, a creamy, nutty, slightly sweet goma sesame sauce or a tart-soy ponzu sauce. I tend to do the meat in the sesame sauce and the veggies in the ponzu sauce. These are both easy to make at home for when you make nabe at home.
Ponzu
4 Tablespoons soy sauce
3 Tablespoons dashi
1 Tablespoon lemon juice
1 Tablespoon vinegar
kombu
Combine and let rest with kombu. The kombu will add umami to the sauce.
Goma-dare Sesame Sauce
3 Tablespoons nerigoma sesame sauce (NOT tahini)
2 Tablespoons dashi
2 Tablesppons mirin
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
minced garlic to taste
It is nice to have finely chopped green onions and shichimi spice to add to the sesame sauce.
For the sukiyaki, a raw egg, scrambled well in a bowl is what many people will dip the cooked meat in.
Ponzu
4 Tablespoons soy sauce
3 Tablespoons dashi
1 Tablespoon lemon juice
1 Tablespoon vinegar
kombu
Combine and let rest with kombu. The kombu will add umami to the sauce.
Goma-dare Sesame Sauce
3 Tablespoons nerigoma sesame sauce (NOT tahini)
2 Tablespoons dashi
2 Tablesppons mirin
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
minced garlic to taste
It is nice to have finely chopped green onions and shichimi spice to add to the sesame sauce.
For the sukiyaki, a raw egg, scrambled well in a bowl is what many people will dip the cooked meat in.
Riding around town on my scooter and getting pulled over by the cops...
I was on my way to work this spring on my scooter. It was my first day with an official parking spot in the office building and I was thrilled. I could see the police stationed at the intersection but was not concerned. However, the first cop motioned me to pull over. The second cop came up to me and greeted me. He put his hand on my scooter and said that there have been a lot of scooter accidents lately and that I should be very careful. With that, he gave me a pack of tissues and wished me well.
I drove off laughing. I love this country!
I drove off laughing. I love this country!
Sembikiya - The Ultimate Fruit Shop
To see upclose the expensive melons and other fruit delicately wrapped to protect it from bruising, come to Sembikiya. Established 172 years ago, Sembikiya has been offering the best fruit in the country.
In Nihonbashi at the base of the Mitsui Tower, there is a casual restaurant on the first floor attached to the fruit shop. On the second shop is the restaurant. Both serve curry, fresh fruit and juices.
In the shop you can purchase fresh fruit, fruit preserves, and fruit based desserts.
In Nihonbashi at the base of the Mitsui Tower, there is a casual restaurant on the first floor attached to the fruit shop. On the second shop is the restaurant. Both serve curry, fresh fruit and juices.
In the shop you can purchase fresh fruit, fruit preserves, and fruit based desserts.
Omuraisu - Omelette with rice, a standard yoshoku meal
Among the popular items you will find at a "yoshoku" restaurant. Yoshoku loosely translates as Western-style restaurants. I sometimes throw together an "omuraisu" which is simply an thin omelette-style egg crepe surrounding ketchup-flavored rice. OK, more than ketchup, but not much more. You can add bits of cooked chicken or mushrooms. It is a good way to finish off the rice in the rice pot.
Touring Tsukiji Market with Nakamura-san
A tour of the Tsukiji Market is essential for any foodie. The world`s largest fish market is a maze of a variety of seafood. The guided tours by Nakamura-san will bring your experience of the market to another level.
Click on the link for Nakamura-san`s website.
Click on the link for Nakamura-san`s website.
Mamegen Osembei
In the corner of this osembei shop you can often watch as rice crackers are grilled right in front of you. Roasty, toasty aromas waft through the air. But I come to Mamegen for the flavored nuts from minty shiso, green tea peanuts, or the popular wasabi-flavored nuts that pack a punch. Mamegen also has outlets in many depachika, such as Takashimaya, but this location is the main shop (honten).
Mamegen
Azabu Juban 1-8-12 Minato-ku
Phone 03-3583-0962
Mamegen
Azabu Juban 1-8-12 Minato-ku
Phone 03-3583-0962
Minggu, 25 Maret 2007
Adding Umami to Tofu
Soak the tofu in water with kombu for one hour. Also, when it cooks in yudofu it will not break apart.
Senin, 12 Maret 2007
Peppered-Candied Walnuts
(from Todd English?)
3/4 cup plus 2 Tablespoons sugar
2 Tablespoons unsalted butter
2 cups walnut pieces
1 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon black pepper
1/4 teaspoon cayenne
Preheat oven to 350 degrees.
Place 3/4 cup of the sugar in a small skillet and cook untilit turns a light caramel color. Add the butter and stir to combine. Add tje nuts and stir to coat.
Spread ona a baking sheet and transfer to the oven. Bake until the nuts are toasted, about 15 minutes, turnin and tossing every 5 minutes.
Pour the nuts into a mixing bowl, add the salt and spices and the remaining 2 tablespoons sugar and very quickly toss the nuts. Immediately spread onto a piece of parchment paper and separate with a fook to cool.
3/4 cup plus 2 Tablespoons sugar
2 Tablespoons unsalted butter
2 cups walnut pieces
1 teaspoon salt
1/2 teaspoon ground cumin
1 teaspoon black pepper
1/4 teaspoon cayenne
Preheat oven to 350 degrees.
Place 3/4 cup of the sugar in a small skillet and cook untilit turns a light caramel color. Add the butter and stir to combine. Add tje nuts and stir to coat.
Spread ona a baking sheet and transfer to the oven. Bake until the nuts are toasted, about 15 minutes, turnin and tossing every 5 minutes.
Pour the nuts into a mixing bowl, add the salt and spices and the remaining 2 tablespoons sugar and very quickly toss the nuts. Immediately spread onto a piece of parchment paper and separate with a fook to cool.
Selasa, 06 Maret 2007
Shimizu Sushi Museum
静岡県静岡市清水区入船町１３－１５エスパルスドリームプラザ内
Phone: 0543-54-3360
http://www.dream-plaza.co.jp/amusement/sushi/sushi_top.html
Phone: 0543-54-3360
http://www.dream-plaza.co.jp/amusement/sushi/sushi_top.html
Sabtu, 03 Maret 2007
Tonkatsu Santa in Shinjuku
946 years history
Shinjuku-ku, Shinjuku 3-33-10
Phone: 03-3351-5861
139 seats
closed on Mondays and days after holidays
3 minutes from JR Shinjuku Higashi Guchi
close to subway Shinjuku 3-chome
Shinjuku-ku, Shinjuku 3-33-10
Phone: 03-3351-5861
139 seats
closed on Mondays and days after holidays
3 minutes from JR Shinjuku Higashi Guchi
close to subway Shinjuku 3-chome
Beard Papa Sweets in Shibuya
Beard Papa Sweets
Shibuya-ku, Shibuya 2-24-1 (at Shibuya station)
Phone: 03-5428-3560
Shibuya-ku, Shibuya 2-24-1 (at Shibuya station)
Phone: 03-5428-3560
Viron in Shibuya
Viron
Shibuya-ku, Udagawacho 33-8 (across the street from Tokyu Bunkamura)
Phone: 03-5458-1770
Shibuya-ku, Udagawacho 33-8 (across the street from Tokyu Bunkamura)
Phone: 03-5458-1770
Tamai Anago in Nihonbashi
Tamai
Chuo-ku, Nihonbashi 2-9-9 (behind Takashimaya department store)
03-3272-3227
Chuo-ku, Nihonbashi 2-9-9 (behind Takashimaya department store)
03-3272-3227
Tsunahachi Tempura in Shinjuku
Tsunahachi Sohoten
Shinjuku-ku, Shinjuku 3-31-8
Phone: 03-3352-1012
no holidays
110 seats
3 minutes from JR Shinjuku Higashi guchi
close to Shinjku 3-chome station
Shinjuku-ku, Shinjuku 3-31-8
Phone: 03-3352-1012
no holidays
110 seats
3 minutes from JR Shinjuku Higashi guchi
close to Shinjku 3-chome station
Kamis, 01 Maret 2007
Who Knew? Interesting facts from Tokyo
8 million people commute to Tokyo daily.
3,000 people can be on one train. That is as big as my hometown, Monticello, Minnesota.
2 million people use Shinjuku station daily.
1,500 people cross the main Shibuya crossing when it is busy.
The Shibuya crossing is the busiest crosswalk in the world.
An estimated 1/4 million per day use this crossing.
1 bluefin tuna at Tsukiji market can go for up to $10,000 USD.
3,000 tons of fish are sold at Tsukiji market.
The Japanese consume 1/6 of the world`s seafood.
The futuristic toilets can go for up to $4,500 USD for one toilet.
This comes with a self-rising seat and anti-bacterial spray.
The pachinko industry business is comparable to the automotive industry, at $300 billion USD per year.
(Apologies as I do not remember where I got these notes from. Most likely from t.v.)
3,000 people can be on one train. That is as big as my hometown, Monticello, Minnesota.
2 million people use Shinjuku station daily.
1,500 people cross the main Shibuya crossing when it is busy.
The Shibuya crossing is the busiest crosswalk in the world.
An estimated 1/4 million per day use this crossing.
1 bluefin tuna at Tsukiji market can go for up to $10,000 USD.
3,000 tons of fish are sold at Tsukiji market.
The Japanese consume 1/6 of the world`s seafood.
The futuristic toilets can go for up to $4,500 USD for one toilet.
This comes with a self-rising seat and anti-bacterial spray.
The pachinko industry business is comparable to the automotive industry, at $300 billion USD per year.
(Apologies as I do not remember where I got these notes from. Most likely from t.v.)
Tonjiru - Hearty Pork and Vegetables Miso Soup 豚汁
One of our favorite miso soups is tonjiru. My only warning is that this recipe is very addictive. Once you make it you'll find yourself craving it often. A big bowl of tonjiru with rice can be a simple lunch. The pork is the biggest surprise on the palate. A great partner for miso. Gobo (burdock root) brings an earthiness to the dish while I love the texture of konnyaku. Carrots and onions add sweetness and potatoes round out the dish. I can't eat it without sprinkling it with some shichimi togarashi (seven spice).
Consider yourself lucky if you can find thin slices of fatty pork (belly) that can be used for shabu-shabu. This is the ideal cut for this dish. However, I imagine most readers will not have this in their market. In that case be creative. I usually end up getting a piece of pork, cutting it into small chunks and letting it simmer on the stove in water until tender. Once the meat is soft then I add the rest of the ingredients to the pot.
As for konnyaku, I prefer the threads. Alternatively, if you can find a block, cut that into julienne pieces. Before adding the konnyaku to the miso soup pot either blanch it in lightly salted water or saute it in a pan for a few minutes. This will rid it of its funky smell.
If you can't find konnyaku or gobo don't worry, it's still worth making.
If you are comfortable making miso soup, then this will be a breeze. The ingredients are listed below. As for amounts, do as you would when assembling a bowl of soup, add as you go along.
When we make it I like to make a big batch and to enjoy for a few days.
dashi
onions
carrots
potatoes
gobo (burdock root)
konnyaku (threads preferred or cut up a block into julienne pieces)
pork (look for thin slices of pork belly like for shabu-shabu)
shichimi (seven spice) for seasoning
Healthy Buffets
These viking buffet-style restaurants are a great way to try a variety of healthy, Japanese foods.
Ke-Ke in Ginza
http://r.gnavi.co.jp/a364900/
Harvest in Ikebukuro
http://r.gnavi.co.jp/g222045/
Ke-Ke in Ginza
http://r.gnavi.co.jp/a364900/
Harvest in Ikebukuro
http://r.gnavi.co.jp/g222045/
Oyster Bars in Tokyo
Grand Central Oyster Bar in Shinagawa
http://www.oysterbartokyo.com/
Tokyo Oyster Bar in Gotanda
http://www.oysterbar.jp/
http://www.oysterbartokyo.com/
Tokyo Oyster Bar in Gotanda
http://www.oysterbar.jp/
mochi cream
A new shop in Odakyu Halc in Shinjuku. Don`t miss the cream cheese mochi cream.
http://www.mochicream.com/
http://www.mochicream.com/
Dinner at Hantei Kushiyaki in Nezu
Dinner with Carolyn and David at Hantei. Masa recommended this restaurant to Carolyn.
cabbage, carrots, daikon, and cucumbers
scallop mousse
shimp/shiso (asparagus)
chestnut skewered on a pine needle
young ginger with pork wrapped around
kamasu fish and shimeji mushroom
eggplant nikuzumi (ground pork)
torigai (clam) and makomodake mushroom
sanma fish wrapped in kombu & vinegar
sawagani (komanegi onions)
ginnan
misokatsu (pork & konnyaku)
maitake mushrooms
salmon, ikura, and tartar sauce
negi, shishito
http://www.hantei.co.jp/
cabbage, carrots, daikon, and cucumbers
scallop mousse
shimp/shiso (asparagus)
chestnut skewered on a pine needle
young ginger with pork wrapped around
kamasu fish and shimeji mushroom
eggplant nikuzumi (ground pork)
torigai (clam) and makomodake mushroom
sanma fish wrapped in kombu & vinegar
sawagani (komanegi onions)
ginnan
misokatsu (pork & konnyaku)
maitake mushrooms
salmon, ikura, and tartar sauce
negi, shishito
http://www.hantei.co.jp/
Oiwake for Tsugaru Shamisen in Asakusa
The Yoshida Brothers have made Tsugaru shamisen quite famous in the states. Be surrounded by live Tsugaru shamisen music in Oiwake near Asakusa.
Oiwake
Nishi-Asakusa 3-28-11
Phone: 03-3844-6283
http://www.oiwake.info/
Oiwake
Nishi-Asakusa 3-28-11
Phone: 03-3844-6283
http://www.oiwake.info/
Are mo kore mo miso sauce
3/4 cup miso
1/4 cup sake
3 Tablespoons sugar
3 Tablespoons mirin
1 Tabelspoon soy suace
warm over medium heat until the sugar dissolves.
1/4 cup sake
3 Tablespoons sugar
3 Tablespoons mirin
1 Tabelspoon soy suace
warm over medium heat until the sugar dissolves.
Uji Mattcha Green Tea in a Bottle
I was never a cola drinker. And in Japan, a quick look at the drinks section of any convenience store will show that there is a wide variety of drinks. Tea drinks are quite popular. Irokuen makes a tea where the mattcha is kept in the cap and then made fresh with the water in the bottle when you open up the cap.
Dips and Dressings from Tofu
Tofu makes for a great vehicle for toppings (see prior post). It is also a breeze to make dips and dressings based on creamy tofu.
Use the tofu to make a shira-ae dressing
tofu, nerigoma (roasted sesame paste), mirin, and salt
Shira-ae can be used to dress the following:
shungiku (chrysanthemum leaves)
carrots, shiitake mushrooms (that has been marinated in a savory soy broth)
Tuna Mayo
1/2 tofu, 1 can tuna, 2 T. minced onions, 2 T. chopped parsley, 3 T. mayonnaise, mustard, lemon juice, salt and pepper
Avocado Onion
1/2 tofu, 1 avocado, 1 large juiced lemon, 3 T. minced onions, tobasco, salt, extra virgin olive oil
Maple Peanuts
tofu, chunky peanut butter, maple syrup, lemon juice, salt
Use the tofu to make a shira-ae dressing
tofu, nerigoma (roasted sesame paste), mirin, and salt
Shira-ae can be used to dress the following:
shungiku (chrysanthemum leaves)
carrots, shiitake mushrooms (that has been marinated in a savory soy broth)
Tuna Mayo
1/2 tofu, 1 can tuna, 2 T. minced onions, 2 T. chopped parsley, 3 T. mayonnaise, mustard, lemon juice, salt and pepper
Avocado Onion
1/2 tofu, 1 avocado, 1 large juiced lemon, 3 T. minced onions, tobasco, salt, extra virgin olive oil
Maple Peanuts
tofu, chunky peanut butter, maple syrup, lemon juice, salt
Toppings for Tofu
Tofu came to Japan from China in 1183. There are several types of tofu:
1. Kinugoshi dofu (firmer texture)
2. Momen dofu (softer texture)
3. Oboro dofu (so soft that it is held together in a bamboo basket)
4. Yaki dofu (grilled tofu, often used for sukiyaki)
5. Okara are the lees left over from making tofu. This is the bran of soybeans that is filtered out to make tonyu (soy milk). It is extremely nutritious and often used for a dish called unohana that incorporates shiitake mushrooms, carrots, pea pods and some seasonings.
In the winter, you can have yudofu, or tofu warmed up in hot dashi.
In the summer, hiyayakko, is chilled tofu.
Garnish the tofu with toppings such as:
extra virgin olive oil and sea salt
myoga, julienned
shiso leaves, julienned
green onions, finely chopped
shoga ginger, grated
sansho, green onions and salt
tomato and salt
umeboshi paste, katsuo flakes, green onions, toasted sesame seeds, ichimi togarashi, sesame oil, and soy sauce
umemiso - umeboshi paste, honey, and miso
1. Kinugoshi dofu (firmer texture)
2. Momen dofu (softer texture)
3. Oboro dofu (so soft that it is held together in a bamboo basket)
4. Yaki dofu (grilled tofu, often used for sukiyaki)
5. Okara are the lees left over from making tofu. This is the bran of soybeans that is filtered out to make tonyu (soy milk). It is extremely nutritious and often used for a dish called unohana that incorporates shiitake mushrooms, carrots, pea pods and some seasonings.
In the winter, you can have yudofu, or tofu warmed up in hot dashi.
In the summer, hiyayakko, is chilled tofu.
Garnish the tofu with toppings such as:
extra virgin olive oil and sea salt
myoga, julienned
shiso leaves, julienned
green onions, finely chopped
shoga ginger, grated
sansho, green onions and salt
tomato and salt
umeboshi paste, katsuo flakes, green onions, toasted sesame seeds, ichimi togarashi, sesame oil, and soy sauce
umemiso - umeboshi paste, honey, and miso
Kano-Shojuan Tea House in Kyoto
Along the philopher`s walk in Kyoto is a tea house serving wagashi Japanese confectionaries. Kano-Shojuan also has shops in Tokyo. At Isetan in Shinjuku the display cases may take your breath away. Miniature Japanese gardens garnished with sweets. Takashimaya in Nihonbashi has a small eat-in counter where you can have some of the seasonal sweets.
Do not miss the cheesecake which includes mattcha cake and adzuki beans.
Kano Shojuan
Kyoto, Sakyo-ku, Wakaoji 2-1
Phone: 075-751-1077
http://www.kanou.com
Do not miss the cheesecake which includes mattcha cake and adzuki beans.
Kano Shojuan
Kyoto, Sakyo-ku, Wakaoji 2-1
Phone: 075-751-1077
http://www.kanou.com
Rabu, 28 Februari 2007
Wine shops in Tokyo
A running list of shops for wine and spirits in Tokyo.
My personal favorite is Cave de Re-Lax in Toranomon. An awkward neighborhood and somewhat inconvenient, but a great selection of affordable wines for every day. The owner, Naito-san, is crazy about wine (literally crazy) and you can follow him and his daily wine consumption on his website`s blog which is linked below. Naito-san has recently added a tasting bar to his shop. So, stop by late in the day and have your aperitifs here.
Cave de Re-Lax Minato-ku, Nishi Shinbashi 1-6-11
Phone: 03-3595-3697
hours 11 a.m. to 8 p.m. (no holidays)
Enoteca Ginza
Phone: 03-3571-1121
Yamaya Shinjuku
Phone: 03-3342-0601
Shibuya Tokyu Honten Department Store
Phone: 03-3477-3582
http://www.re-lax.co.jp/ (in Japanese and English)
My personal favorite is Cave de Re-Lax in Toranomon. An awkward neighborhood and somewhat inconvenient, but a great selection of affordable wines for every day. The owner, Naito-san, is crazy about wine (literally crazy) and you can follow him and his daily wine consumption on his website`s blog which is linked below. Naito-san has recently added a tasting bar to his shop. So, stop by late in the day and have your aperitifs here.
Cave de Re-Lax Minato-ku, Nishi Shinbashi 1-6-11
Phone: 03-3595-3697
hours 11 a.m. to 8 p.m. (no holidays)
Enoteca Ginza
Phone: 03-3571-1121
Yamaya Shinjuku
Phone: 03-3342-0601
Shibuya Tokyu Honten Department Store
Phone: 03-3477-3582
http://www.re-lax.co.jp/ (in Japanese and English)
Pick-up Sticks - where to go for chopsticks in Ginza
A variety of chopsticks and chopstick rests can keep you in this shop for hours. From shorter chopsticks for kids to elegant lacquer chopsticks that run the same price as a high end melon.
Just off the main crossing at Ginza, it is easy to find.
Ginza Natsuno Chuo-ku, Ginza 6-7-4
Phone 03-3569-0952
Call ahead to confirm hours. At the time of posting this blog it is open 7 days a week from 10 a.m. to 8 p.m. It closes at 7 p.m. on Sundays and national holidays.
http://e-ohashi.com/ (in Japanese)
Just off the main crossing at Ginza, it is easy to find.
Ginza Natsuno Chuo-ku, Ginza 6-7-4
Phone 03-3569-0952
Call ahead to confirm hours. At the time of posting this blog it is open 7 days a week from 10 a.m. to 8 p.m. It closes at 7 p.m. on Sundays and national holidays.
http://e-ohashi.com/ (in Japanese)
Bar Implicito - Italian wine bar
In this huge metropolis of neon lights and winding streets, there is no lack of bars to have a glass of wine. But many of these places are uninspiring and lacking any enthusiasm. Thank god for friends like Ned Goodwin, undoubtedly Tokyo`s top sommelier, who is pursuing the Master of Wine in his free time.
Ned introduced me to Bar Implicito, conveniently located between Shibuya, Roppongi and Ebisu. An impressive wine list covering all the regions of Italy. Start off your evening with a glass of frizzante, red Lambrusco and finish off with a glass of Grappa. The menu is simple, but has exactly what one craves, toasty panini, umami-rich proscuitto and formaggio.
Open from 5 p.m. to 5 a.m. for you late night owls.
Shibuya-ku, Higashi 4-6-3
Phone: 03-5774-4433
FYI - The website is in Japanese only.
http://www.implicito.com/
Ned introduced me to Bar Implicito, conveniently located between Shibuya, Roppongi and Ebisu. An impressive wine list covering all the regions of Italy. Start off your evening with a glass of frizzante, red Lambrusco and finish off with a glass of Grappa. The menu is simple, but has exactly what one craves, toasty panini, umami-rich proscuitto and formaggio.
Open from 5 p.m. to 5 a.m. for you late night owls.
Shibuya-ku, Higashi 4-6-3
Phone: 03-5774-4433
FYI - The website is in Japanese only.
http://www.implicito.com/
Fast Food in Tsukiji
Tsukiji is the world`s largest fish market. From my home in Monzennakacho, Tsukiji is just a few minutes away on my scooter. There are several places to grab a quick bite. One place that I frequent is Tsukiiji Donburi Ichiba. It is located in the outer market on the main street. The menu is simple, and I flip flop between the maguro (tuna) donburi and the grilled tuna cheeks donburi. Donburi is simply a large bowl of rich covered with toppings. The price is affordable starting at 700 yen per donburi. There are a few seats at the counter as well as a table set up on the sidewalk. A great place to watch the flow of customers coming to the market while filling up on a donburi.
Beyond Tokyo - other markets in Tokyo
Tsukiji is the world`s largest fish market. A popular destination for tourists and locals alike. The bustling market is packed with shops selling not just fresh fish, but vegetables, seaweed, kitchen gadgets, and much more. As well, a variety of restaurants, many very simple open stalls, offering cheap eats. A great place to grab a bite, and it is not just raw fish.
Tsukiji is not the only market in the city. Following is a list of the other markets in Tokyo:
Adachi - fish Itabashi - fruits, vegetables and flowers
Kasai - fruits, vegetables and flowers
Kita-Adachi - fruits and vegetables
Matsubara-bunjou - fruits and vegetables
Ota - fish, fruits, vegetables and flowers
Setagaya - fruits, vegetables and flowers
Shokuniku - meat
Tama New Town - fruits and vegetables
Toshima - fruits and vegetables
Tsukiji - fish, fruits and vegetables
Yodobashi - fruits and vegetables
Here are some links (in Japanese):
Adachi Ichiba http://homepage2.nifty.com/adachi-ichiba/
Tsukiji http://tsukijishijo.seesaa.net/
Bistro Sanyo at Ota Market Check out the popular "set menu" of uni. There are only 20 sets available per day, and a bargain at 1,200 yen (about $10 U.S.). The uni set meal is the second photo down. http://bistro-sanyo.com/standard-menu.htm
And of course, beyond the above, you have Kappabashi for plastic food, and kitchen gadgets, located close to Asakusa. http://www.japan-guide.com/e/e3020.html
Tsukiji is not the only market in the city. Following is a list of the other markets in Tokyo:
Adachi - fish Itabashi - fruits, vegetables and flowers
Kasai - fruits, vegetables and flowers
Kita-Adachi - fruits and vegetables
Matsubara-bunjou - fruits and vegetables
Ota - fish, fruits, vegetables and flowers
Setagaya - fruits, vegetables and flowers
Shokuniku - meat
Tama New Town - fruits and vegetables
Toshima - fruits and vegetables
Tsukiji - fish, fruits and vegetables
Yodobashi - fruits and vegetables
Here are some links (in Japanese):
Adachi Ichiba http://homepage2.nifty.com/adachi-ichiba/
Tsukiji http://tsukijishijo.seesaa.net/
Bistro Sanyo at Ota Market Check out the popular "set menu" of uni. There are only 20 sets available per day, and a bargain at 1,200 yen (about $10 U.S.). The uni set meal is the second photo down. http://bistro-sanyo.com/standard-menu.htm
And of course, beyond the above, you have Kappabashi for plastic food, and kitchen gadgets, located close to Asakusa. http://www.japan-guide.com/e/e3020.html
Oriol Balaguer - chocolates from Spain in Shirogane
I was seduced by a Spaniard in Shiroganedai, and he offered me unique chocolates. Oriol Balaguer`s shop is an intimate space, if you can find it. He blew my mind with a firecracker chocolate. If there is one chocolate you should try, this is it. I have never had a chocolate go snap, crackle and pop in my mouth before, a brilliant concept that works. He tempted me with his unique ?Nippon Collection? featuring a savory soy sauce, a spicy wasabi and a roasty, toasty hojicha tea. But he won my Midwestern heart with a chocolate that was filled with crunchy bits of corn. Oriol spent 7 years as the pastry chef at El Bulli in Spain with the gastronomic innovator Adrian Ferran, which explains his creative flair.
Oriol Balaguer
Shiroganedai 4-9-18 Barbizon 32-2F
Oriol Balaguer
Shiroganedai 4-9-18 Barbizon 32-2F
Gotta Get - Bakeries in Tokyo
Having lived in Brussels for a year, I was spoiled as my neighborhood bakery was "Le Pain Quotidian". Tokyo too has its share of world-class boulangeries. Go to Viron for French baguettes with a crispy crust and a chewy crumb. For delicate and rich pain au chocolat I head straight to Maison Kayser. And for savory focaccia doused in olive oil and salt Peck will not disappoint.
Peck is located in Takashimaya department store.
Nihonbashi Takashimaya
Chuo-ku, Nihonbashi 2-4-1
phone 03-3211-4111
Shinjuku Takashimaya
Shibuya-ku, Sendagaya 5-24-2
phone 03-5361-1206
Viron Tokyo
Chiyoda-ku, Marunouchi 2-7-3, Tokyo Building, Tokia 1F
phone 03-5220-7288
Viron Shibuya
Shibuya-ku, Udagawa-cho 33-8
phone 03-5458-1770
Maison Kayser
Nihonbashi Chuo-ku, Nihonbashi 1-4-1, Coredo B1F
phone 03-3516-0030
Maison Kayser Shirogane Takanawa
Minato-ku, Shirogane Takanawa 1-4-21
phone 03-5420-9683
Maison Kayser is also found in the following department stores:
Tokyo Daimaru
Ginza Matsuya
Peck is located in Takashimaya department store.
Nihonbashi Takashimaya
Chuo-ku, Nihonbashi 2-4-1
phone 03-3211-4111
Shinjuku Takashimaya
Shibuya-ku, Sendagaya 5-24-2
phone 03-5361-1206
Viron Tokyo
Chiyoda-ku, Marunouchi 2-7-3, Tokyo Building, Tokia 1F
phone 03-5220-7288
Viron Shibuya
Shibuya-ku, Udagawa-cho 33-8
phone 03-5458-1770
Maison Kayser
Nihonbashi Chuo-ku, Nihonbashi 1-4-1, Coredo B1F
phone 03-3516-0030
Maison Kayser Shirogane Takanawa
Minato-ku, Shirogane Takanawa 1-4-21
phone 03-5420-9683
Maison Kayser is also found in the following department stores:
Tokyo Daimaru
Ginza Matsuya
Ogura Oden in Ginza
Oden is a type of nabe or hotpot. Nabe may be the ultimate Japanese comfort food. Nabe is the name of the vessel, or pot, that the food is cooked in. Once the temperature dips in the fall, families across the country pull out their nabe pots.
There are a variety of ingredients in oden, but the defining one for me are the fish based "dumplings". White fish, or even shark (confirm) is ground into a paste and then deep fried.
You will also find daikon radish, hard-boiled eggs, tofu, tofu that has been deep-fried, and a wheat gluten item called "fu".
The ingredients are kept warm in a dashi based broth. From here there are regional differences. In Kansai, near Kyoto, you will find a delicate, light salt-based broth.
Around Tokyo, in the Kanto region, the broth is usually much darker, as it is rich in soy sauce.
The oden at Ogura in Ginza is in the Kansai style. This allows the ingredients to speak for themselves. Ogura is popular with the locals and getting a seat may be difficult. However, they have just opened their first "shiten" or branch in Nihonbashi.
There are a variety of ingredients in oden, but the defining one for me are the fish based "dumplings". White fish, or even shark (confirm) is ground into a paste and then deep fried.
You will also find daikon radish, hard-boiled eggs, tofu, tofu that has been deep-fried, and a wheat gluten item called "fu".
The ingredients are kept warm in a dashi based broth. From here there are regional differences. In Kansai, near Kyoto, you will find a delicate, light salt-based broth.
Around Tokyo, in the Kanto region, the broth is usually much darker, as it is rich in soy sauce.
The oden at Ogura in Ginza is in the Kansai style. This allows the ingredients to speak for themselves. Ogura is popular with the locals and getting a seat may be difficult. However, they have just opened their first "shiten" or branch in Nihonbashi.
Gift-giving in Japan - an insider`s view
Working at Takashimaya department store for two years I witnessed several big "gift-giving" occassions from Valentine`s Day to Oseibo at the end of the year. An insight to what is behind all of this.
http://www.tasteofculture.com/display-text.php?pd%20key=41
http://www.tasteofculture.com/display-text.php?pd%20key=41
Brilliant Bakeries in Tokyo
Some of the best bakeries in the world, from France to Italy, have set up shops in Tokyo. Where to go when you are craving flaky croissants, crusty baguettes or airy foccacia.
http://www.metropolis.co.jp/tokyo/596/localflavors.asp
http://www.metropolis.co.jp/tokyo/596/localflavors.asp
Staying Cool in Tokyo - recipes for home and bites around town
Cold noodles is one way to beat the heat. Keep some fruit in your freezer for a healthy snack. And, my favorite shop in town for cold ramen noodles.
Nutty About Natto - dare to make this at home
Love it or leave it. I can`t get enough of fermented, sticky soybeans.
http://www.metropolis.co.jp/tokyo/587/localflavors.asp
http://www.metropolis.co.jp/tokyo/587/localflavors.asp
Donburi - a meal in a bowl
Whether you are in a rush, or on a tight budget, or just craving some simple food, donburi is one way to go. Here are some suggestions around Tokyo for Japanese-style fast food.
http://www.metropolis.co.jp/tokyo/580/localflavors.asp
http://www.metropolis.co.jp/tokyo/580/localflavors.asp
Demystifying the Market - things to look for in the market in Japan
So why would you want to pick up some yuzu kosho? And why on earth have you been walking into the convenience stores and NOT buying yukimi daifuku?
http://www.metropolis.co.jp/tokyo/574/localflavors.asp
http://www.metropolis.co.jp/tokyo/574/localflavors.asp
Get Saucy - fast and easy recipes for sauces & dressings
Spice up your kitchen repertoire with these sauces and dressings that are a snap to whip up.
http://www.metropolis.co.jp/tokyo/568/localflavors.asp
http://www.metropolis.co.jp/tokyo/568/localflavors.asp
Nabe - Japanese comfort food
Nabe is the name for the large pot. Nabe is also the name of the dish that is cooked at the table. Packed with vegetables, tofu, fish or meat, nabe is my party dish for cold winter days.
http://www.metropolis.co.jp/tokyo/560/localflavors.asp
http://www.metropolis.co.jp/tokyo/560/localflavors.asp
Harvest Festival - Reap the bounty of fall in Japan
Earthy kinoko (mushrooms), umami-rich kaki (oysters) and kuri (chestnuts) used for wagashi (Japanese confectionaries) are just some of the gifts that are the delights of fall in Japan.
http://www.metropolis.co.jp/tokyo/555/localflavors.asp
http://www.metropolis.co.jp/tokyo/555/localflavors.asp
Selasa, 27 Februari 2007
Beyond Tofu - what other goodies come from soy?
Soy in Japan comes in many forms, from edamame to kinako powder. In the article are some ideas for incorporating soy into your diet.
http://archive.metropolis.co.jp/tokyo/535/dining.asp
http://archive.metropolis.co.jp/tokyo/535/dining.asp
Shochu - Why is it more popular than sake?
Shochu has overtaken sales of sake (nihonshu) in Japan. What is shochu and why is it in the spotlight?
Shochu is produced throughout Japan, although much of it comes from Kyushu. Its alcohol content typically ranges from about 25 percent up to 45 percent, which is far higher than the averages for both wine (12-13 percent) and nihonshu (15-16 percent). If and when your tolerance is high enough, exploring shochuÕs varied flavors becomes the fun part. Shochu is made with everything from the common sweet potato, rice and black sugar to the bizarre, such as konbu, milk, sesame seeds and green peppers. Sweet potato has a very heady bouquet. Rice can be simple and clean. Black sugar has a sweet amami to it, while awamori is a shochu from Okinawa made with Thai rice and a bit more aromatic than the typical rice shochu.
The authority on shochu, naturally, is Sho-Chu Authority, which has six stores, including one in Shiodome and another in Tokyo station near the Yaesu North Exit. Service is better at the Tokyo station branch, but for selection and variety, Shiodome may be the worldÕs best. You can also pick up pre-mixed chuhai drinks at your local conbini or supermarket, in the same section as the beer.
What should you eat with shochu? Much like food and wine pairing, if you like the shochu, it will go with almost anything you are having. The rice and barley varieties tend to be a bit more food-friendly than the aromatic sweet potato but all shochu lacks the acidity that both wine and nihonshu bring to the table.
Another benefit of drinking shochu is that it can be consumed in so many ways: straight, on the rocks, mixed with hot water or as a cocktail. The common chuhai in a can is shochu blended with a variety of mixers such as grapefruit juice or ume (plum). But plain shochu on the rocks is the best way to get a sense of aroma and taste.
When you're ready to get on the shochu bandwagon, head straight to your local shochu bar and try a variety of flavors. Or if you want to get started at home, invite your friends and host a tasting party with any range of flavors or producers. As I wait for the Sweet Potato Queens to make their Japan debut, I for one will be bonding with the other sweet potato in my life, imo jochu.
Sho-Chu Authority
B2F Caretta Shiodome, 1-8-2 Higashi-Shinbashi, Minato-ku. Tel: 03-5537-2105. Open daily 11am-9pm. Nearest stn: Shiodome.
1F Tokyo Station, 1-9-1 Marunouchi, Chiyoda-ku. Tel: 03-5208-5157. Open daily 10pm-9pm. Nearest stn: Tokyo.
Shochu legend
芋 imo (sweet potato)
米 kome (rice)
眉 mugi (barley)
黒糖 kokutou (black sugar)
泡盛 awamori (Okinawan shochu)
度 do (percentage of alcohol)
Photo credit: Tama Miyake Lung
http://archive.metropolis.co.jp/tokyo/545/localflavors.asp
Top Shelf
Once a rough country spirit, shochu is now the most sought-after drink in Japan
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A womenÕs book series known as The Sweet Potato Queens may be all the rage in the US, but here in Japan men and women are falling over themselves for the liquid version: sweet-potato shochu (imo jochu). What was once considered the poor manÕs drink is now the hottest alcoholic beverage in the country, overtaking sales of nihonshu. So if you havenÕt given this traditional Japanese spirit a shot, now may be the time.
For one thing, shochu is locally produced, meaning you wonÕt pay the mark-ups of the importer, the distributor and finally the retail shop or restaurant. Being a distilled beverage, it can sit in your house for monthsÑeven in an open containerÑand the flavor wonÕt change. And as with all food-related trends in Japan, shochu is good for you.
But whatÕs really fueling the shochu boom? In short, Japanese believe itÕs less likely to cause a hangover. And that it can help shed poundsÑa hypothesis IÕm still testing, with little success. Shochu is in fact low in calories, (35 calories per 2-ounce shot) and it encourages production of enzymes that break down blood clots (a preventative measure for heart attacks and strokes). One book encourages drinking shochu on Sunday evenings, claiming it will help you relax before starting a busy workweek. Oh, and my favorite reason: If you spill it, it wonÕt stain the tatami.
For one thing, shochu is locally produced, meaning you wonÕt pay the mark-ups of the importer, the distributor and finally the retail shop or restaurant. Being a distilled beverage, it can sit in your house for monthsÑeven in an open containerÑand the flavor wonÕt change. And as with all food-related trends in Japan, shochu is good for you.
But whatÕs really fueling the shochu boom? In short, Japanese believe itÕs less likely to cause a hangover. And that it can help shed poundsÑa hypothesis IÕm still testing, with little success. Shochu is in fact low in calories, (35 calories per 2-ounce shot) and it encourages production of enzymes that break down blood clots (a preventative measure for heart attacks and strokes). One book encourages drinking shochu on Sunday evenings, claiming it will help you relax before starting a busy workweek. Oh, and my favorite reason: If you spill it, it wonÕt stain the tatami.
The authority on shochu, naturally, is Sho-Chu Authority, which has six stores, including one in Shiodome and another in Tokyo station near the Yaesu North Exit. Service is better at the Tokyo station branch, but for selection and variety, Shiodome may be the worldÕs best. You can also pick up pre-mixed chuhai drinks at your local conbini or supermarket, in the same section as the beer.
What should you eat with shochu? Much like food and wine pairing, if you like the shochu, it will go with almost anything you are having. The rice and barley varieties tend to be a bit more food-friendly than the aromatic sweet potato but all shochu lacks the acidity that both wine and nihonshu bring to the table.
Another benefit of drinking shochu is that it can be consumed in so many ways: straight, on the rocks, mixed with hot water or as a cocktail. The common chuhai in a can is shochu blended with a variety of mixers such as grapefruit juice or ume (plum). But plain shochu on the rocks is the best way to get a sense of aroma and taste.
When you're ready to get on the shochu bandwagon, head straight to your local shochu bar and try a variety of flavors. Or if you want to get started at home, invite your friends and host a tasting party with any range of flavors or producers. As I wait for the Sweet Potato Queens to make their Japan debut, I for one will be bonding with the other sweet potato in my life, imo jochu.
Sho-Chu Authority
B2F Caretta Shiodome, 1-8-2 Higashi-Shinbashi, Minato-ku. Tel: 03-5537-2105. Open daily 11am-9pm. Nearest stn: Shiodome.
1F Tokyo Station, 1-9-1 Marunouchi, Chiyoda-ku. Tel: 03-5208-5157. Open daily 10pm-9pm. Nearest stn: Tokyo.
Shochu legend
芋 imo (sweet potato)
米 kome (rice)
眉 mugi (barley)
黒糖 kokutou (black sugar)
泡盛 awamori (Okinawan shochu)
度 do (percentage of alcohol)
Photo credit: Tama Miyake Lung
http://archive.metropolis.co.jp/tokyo/545/localflavors.asp
Coco Farm and Winery - Lessons for Life
A year after 9/11 I left Gotham for Japan to study Japanese food. My first three months was working the harvest at Coco Farm and Winery. Located just north of Tokyo, the winery is staffed by mentally disabled adults from the Cocoromi Gakuen school located on the property of the winery. The staff are sincere, hard-working, and my heroes. I wish that I could be more like them.
http://archive.metropolis.co.jp/tokyo/603/dining.asp
The changing of the leaves has a name among wine makers: vendage. It marks the arrival of fall and signals that the grape harvest is near. It’s also the perfect time for wine-lovers, or those who wish to be, to visit a winery.
The historical heart of winemaking in Japan is Yamanashi Prefecture, but your first visit should be to Coco Farm and Winery in Ashikaga, Tochigi Prefecture, where I worked the harvest three years ago.
American oenologist Bruce Gutlove is considered by many to be the best winemaker in Japan. A graduate of the University of California at Davis, the premier winemaking school in America, and with a depth of experience earned at wineries such as Robert Mondavi and Cakebread, Gutlove has created a dynamic program.
Gutlove’s portfolio is as wide-ranging as they come. From sparkling to sweet wines, using grapes as diverse as domestic varieties like koshu to the popular chardonnay, there is something for everyone. Recent products include the Cocoromi Series, which explores new grape varieties, promises vineyard sources and atypical wine-making styles. My favorite is made from a steely, crisp grape of Germanic origin called kerner from Hokkaido.
Coco Farm and Winery is partially staffed by mentally disabled adults from neighboring Cocoromi Gakuen, where 90 students live and work. Its founder, Noboru Kawata, started the school in 1969 with values based on hard work and a simple, natural life. The students work seven days a week, either in the vineyards or harvesting shiitake mushrooms.
“There are not enough of those people in the world,” says Gutlove, who compliments the students’ hard work and honesty. They appreciate having visitors, so be sure to greet them if you get
the opportunity.
Even though Japan does not rank high on most people’s lists of the world’s top wine producers, Bruce’s team continuously explores grapes that work in this often hot and humid environment, and Coco Farm produces wines from 19 grape varieties harvested from six prefectures.
“Coco Farm and Winery is on the cutting edge of winemaking in Japan,” writes Kenji Hodgson, a Japanese-Canadian wine writer volunteering with this fall’s harvest. “I don’t mean they’re stocked with the latest roto-fermenters, but rather they are dedicated to understanding the different terroirs of Japan, and using this knowledge to raise the bar of grape and wine quality in spite of climactic obstacles—not an easy task in the face of extreme weather, the likes of monsoons and typhoons.
The Harvest Festival each fall (this year Nov 19-20) announces the release of the “Coco Nouveau,” a Syrah-based wine akin to Beaujolais Nouveau (i.e. made in a fruity, approachable style), with entertainment, food and, of course, wine. Last year a staggering 15,000 visitors celebrated the harvest.
If you want to avoid the crowds, the winery is open year-round (except over the Obon summer holiday and New Year’s), with tours that introduce the wines, the winemaking process and the veranda café overlooking the steep vineyards. It’s not Europe, but Japan’s vineyards offer pleasures of their own.
“When I told friends that I was going to Japan to study winemaking, their first question was, ‘Why not France or Italy?’” concludes Hodgson. “Here I feel as though I am witnessing the progress of a wine region first-hand through an exciting, aspiring operation.”
611 Tajima-cho, Ashikaga-shi, Tochigi-ken. Tel: 0284-42-1194. Call ahead to request a tour in English. To get there by train, take the Tobu Isesaki line from Asakusa. The winery is 10min from Ashikaga stn by taxi. www.cocowine.com.
Must Eat TV - My Life as a Japanese Couch Potato
The Iron Chef had a cult following in Japan long before it even reached America. I have been learning about the Japanese food culture from the comfort of my tatami room.
There are a smorgasbord of other fun food-related shows, including Tameshite Gatten on NHK, Tonari no Bangohan on Nihon Terebi and U! Umain Desu on Fuji Terebi. Not only that, there are always specialty programs that rank restaurants, tour markets and highlight seasonal food. While I may be a hardened sofa spud by now, I can also thank my habit for teaching me how junsai (water shield) and kikurage (cloud ear fungus) are harvested, the secret to making really good gyoza, and that Calbee's seasonal potato chips taste even better when eaten in front of my favorite food TV shows.
http://archive.metropolis.co.jp/tokyo/540/dining.asp
Must-Eat TV
Yukari Pratt feeds her yen for Japan's eclectic menu of food programs.
We all have our dirty little secrets. And mine-I'm not ashamed to admit-is that I am a couch imo. My predilection for Japanese food TV programs has become an addiction. And it is this guilt of sheer pleasure that has driven me to come clean and spread the word.
My addiction began years ago in a Manhattan apartment with my roommate, Makoto, a chef, fishmonger and subscriber to Japanese cable TV. Makoto and I first bonded over Ryori no Tetsujin and I was immediately hooked. Iron Chef has since been dubbed over in English and become a cult hit in the US.
I, meanwhile, have since made Tokyo home and found a slew of programs to feed my addiction. From food-themed game shows to variety hits starring hungry comedians, Japan's food TV shows are an intriguing and entertaining introduction to the nation's culinary obsessions. Even with basic Japanese skills, most are easy to follow and educational. The following are a few of my latest habits.
My addiction began years ago in a Manhattan apartment with my roommate, Makoto, a chef, fishmonger and subscriber to Japanese cable TV. Makoto and I first bonded over Ryori no Tetsujin and I was immediately hooked. Iron Chef has since been dubbed over in English and become a cult hit in the US.
I, meanwhile, have since made Tokyo home and found a slew of programs to feed my addiction. From food-themed game shows to variety hits starring hungry comedians, Japan's food TV shows are an intriguing and entertaining introduction to the nation's culinary obsessions. Even with basic Japanese skills, most are easy to follow and educational. The following are a few of my latest habits.
Debuya
Ishizuka and Papaya make up the duo Debuya (pictured above). They are two big, funny guys, somewhat like a modern-day Laurel and Hardy, whose passion is good food. Maiu is their play on umai and the piggy sounds they make may be shocking at first, but you come to expect them whenever Ishizuka puts something up to his mouth. Debuya's adventures take them around the country in search of the best, and the appreciation they show to the farmers and chefs is honest and sincere. Their variety show is part travelogue, part feasting and pure pleasure-and Ishizuka and Papaya's inability to contain that pleasure is what makes this program so enjoyable.
Debuya airs Fridays at 9pm on TV Tokyo (12).
Ishizuka and Papaya make up the duo Debuya (pictured above). They are two big, funny guys, somewhat like a modern-day Laurel and Hardy, whose passion is good food. Maiu is their play on umai and the piggy sounds they make may be shocking at first, but you come to expect them whenever Ishizuka puts something up to his mouth. Debuya's adventures take them around the country in search of the best, and the appreciation they show to the farmers and chefs is honest and sincere. Their variety show is part travelogue, part feasting and pure pleasure-and Ishizuka and Papaya's inability to contain that pleasure is what makes this program so enjoyable.
Debuya airs Fridays at 9pm on TV Tokyo (12).
Dochi no Ryori Show
Leave it to the Japanese to create a game show based on food. In the Dochi no Ryori Show, seven guests are invited to a dinner in which the hosts, Sekiguchi and Miyake, vie for their appetites by enticing them to eat one of two chosen items. The guests watch as a camera crew tracks down ingredients, and visits famous farms and restaurants, while chefs prepare the items in the studio. For example, in a contest between harumaki and gyoza, the crew goes in search of the tokusen sozai (key ingredient) such as takenoko for the spring rolls and garlic for the dumplings. It then visits the best restaurants in Tokyo for harumaki and gyoza. Finally, as two chefs send aromas wafting through the air, the guests are asked to choose which item they would like to eat. The "winning team" is the side with the majority of the guests, who then get to indulge in their chosen item while the losers watch longingly before going home with an empty stomach.
Dotchi no Ryori Show airs Thursdays at 9pm on Nihon TV (4).
Leave it to the Japanese to create a game show based on food. In the Dochi no Ryori Show, seven guests are invited to a dinner in which the hosts, Sekiguchi and Miyake, vie for their appetites by enticing them to eat one of two chosen items. The guests watch as a camera crew tracks down ingredients, and visits famous farms and restaurants, while chefs prepare the items in the studio. For example, in a contest between harumaki and gyoza, the crew goes in search of the tokusen sozai (key ingredient) such as takenoko for the spring rolls and garlic for the dumplings. It then visits the best restaurants in Tokyo for harumaki and gyoza. Finally, as two chefs send aromas wafting through the air, the guests are asked to choose which item they would like to eat. The "winning team" is the side with the majority of the guests, who then get to indulge in their chosen item while the losers watch longingly before going home with an empty stomach.
Dotchi no Ryori Show airs Thursdays at 9pm on Nihon TV (4).
Kyo no Ryori
If you're truly keen on learning about Japanese food, this is your crash course. Different guest chefs rotate through and cook a few dishes each evening. Topics run the gamut of seasonal ingredients, cultural items such as nanagusa okayu at New Year's, and the basics. I find Kyo no Ryori Tekisuto, their monthly magazine, incredibly helpful. It includes many of the recipes from the program and is packed full of information and key step-by-step photos. Kyo no Ryori, however, requires better grasp of Japanese than the other shows listed here if you want to follow the recipes and explanations.
Kyo no Ryori airs Mondays through Thursdays at 9pm on NHK Educational (3).
If you're truly keen on learning about Japanese food, this is your crash course. Different guest chefs rotate through and cook a few dishes each evening. Topics run the gamut of seasonal ingredients, cultural items such as nanagusa okayu at New Year's, and the basics. I find Kyo no Ryori Tekisuto, their monthly magazine, incredibly helpful. It includes many of the recipes from the program and is packed full of information and key step-by-step photos. Kyo no Ryori, however, requires better grasp of Japanese than the other shows listed here if you want to follow the recipes and explanations.
Kyo no Ryori airs Mondays through Thursdays at 9pm on NHK Educational (3).
Ikinari! Ogon Densetsu
This is a reality game show where the contestants are followed for a month to see how they fare with only ･10,000 to cover gas, electricity, water and food. The creativity that the contestants use to eat well on ･10,000 yen is brilliant, and past shows have seen them fishing, foraging in the woods and making udon from scratch. A camera in the kitchen spies on them as they put together meals such as homemade gyoza, takenoko harvested from the forest, or nabe dishes made with very little gas (the secret being to get the nabe hot, and then wrap it up in newspapers and towels to stew). The average dinner often ends up costing only about ･100.
Ikinari! Ogon Densetsu airs Thursdays at 7pm Terebi Asahi (10).
This is a reality game show where the contestants are followed for a month to see how they fare with only ･10,000 to cover gas, electricity, water and food. The creativity that the contestants use to eat well on ･10,000 yen is brilliant, and past shows have seen them fishing, foraging in the woods and making udon from scratch. A camera in the kitchen spies on them as they put together meals such as homemade gyoza, takenoko harvested from the forest, or nabe dishes made with very little gas (the secret being to get the nabe hot, and then wrap it up in newspapers and towels to stew). The average dinner often ends up costing only about ･100.
Ikinari! Ogon Densetsu airs Thursdays at 7pm Terebi Asahi (10).
There are a smorgasbord of other fun food-related shows, including Tameshite Gatten on NHK, Tonari no Bangohan on Nihon Terebi and U! Umain Desu on Fuji Terebi. Not only that, there are always specialty programs that rank restaurants, tour markets and highlight seasonal food. While I may be a hardened sofa spud by now, I can also thank my habit for teaching me how junsai (water shield) and kikurage (cloud ear fungus) are harvested, the secret to making really good gyoza, and that Calbee's seasonal potato chips taste even better when eaten in front of my favorite food TV shows.
http://archive.metropolis.co.jp/tokyo/540/dining.asp
A Chef`s Tour of a Depachika - Food Floors in Department Stores
Dazzling or dizzying? Depends on if you can decipher all that you are presented with in the food floors of Japanese department stores.
http://archive.metropolis.co.jp/tokyo/535/dining.asp
http://archive.metropolis.co.jp/tokyo/535/dining.asp
Studio Shiso
Deboning chickens, deglazing pans and clarifying stocks was my modus operandi while at the French Culinary Institute. Craving to know more about the cuisine of my mother`s homeland, Japan, I left Manhattan for Tokyo five years ago. My pantry is now filled with kombu for dashi stock, smokey katsuobushi (bonito flakes) and dried shiitake mushrooms.
While in NYC I trained as a sommelier with the American Sommelier Association. In Japan, I am the first non-Japanese to pass the rigorous shochu advisor exam in Japanese. Shochu is a local distilled spirit made from a variety of raw materials such as sweet potatoes, brown sugar or soba.
I have immersed myself in the food culture and am writing about Japanese food for several publications. With this website I intend to share with you tips for cooking Japanese food at home and some of my favorite shops (retail and restaurants) in Tokyo.
While in NYC I trained as a sommelier with the American Sommelier Association. In Japan, I am the first non-Japanese to pass the rigorous shochu advisor exam in Japanese. Shochu is a local distilled spirit made from a variety of raw materials such as sweet potatoes, brown sugar or soba.
I have immersed myself in the food culture and am writing about Japanese food for several publications. With this website I intend to share with you tips for cooking Japanese food at home and some of my favorite shops (retail and restaurants) in Tokyo.
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