Oishii10

ISSUE 10 July-September 2016 MCI(P)046/08/2015

HERB IN AWE Fall in love with the shiso, negi, and myoga

Lid service What does the otoshibuta do?

Fruitful Journey To

amanashi

An EGG-CELLENT Dish!

Check out Chef Yosuke Suga’s beautiful creation

Joetsu provides many wonderful ingredients Joetsu faces Japan sea and is close to Japan Alps, which is a good source of natural water. This region might be most well-known for its fragrant Koshihikari, a popular variety of rice, and top-notch sakes.

Also, foodies will surely also delight in the variety of fresh fish, tasty vegetables and sweet confectionary available in the region. You can enjoy a variety of fresh ingredients. Don’t miss it!

上越市

Joetsu City

Tomi Sushi will hold a Niigata-ken Joetsu-shi fair from 1 July to 31 July!

Fresh Seafood

Joetsu Vegetables

Dishes using Joetsu seafood

Founded in Niigata in 1954 TOMI SUSHI was first opened in Niigata prefecture in 1954. The change of season is quite noticeable in NIIGATA, this climate helps in producing best-known brand rice KOSHIHIKARI and a lot of big-name SAKE. In addition, Niigata also has numerous varieties of marine products. In such a blessed region, we have been devoted ourselves to serve the best food in every season. We have traditional NIGIRIZUSHI, course meal and all kinds of side dishes. You can taste good SAKE from NIIGATA, too. It's our great pleasure to serve genuine Japanese food to the people in Singapore.

So you will be able to enjoy the most delicious food from NIIGATA!

Exclusive selection of sake Left: Kasugayama Ten-To-Chi Right: Koshijinokobai

Millenia 9 Raffles Boulevard #02-12/13 Millenia Walk S039596 Tel: 6238-1123 Opening Hours:11:30-14:30 (L.O.) 17:30-22:00 (L.O.21:30) NOVENA 238 Thomson Road #02-76/77 Novena Square (VELOCITY) S307683 Tel: 6255-2355 Opening Hours:11:30-22:00 (L.O.21:30) KATONG 30 East Coast Road #02-14/15/16 KATONG V S428751 Tel: 6348-7897 Opening Hours:11:30-14:30 (L.O.14:00) 17:30-22:30 (L.O.22:00)

35 Cuppage Road Cuppage Terrace S229459 Tel: 6333-4633 Opening Hours:17:00-24:00 (L.O.23:30)

http://www.tomisushi.asia/

contents 09

02

Wish You Were Here Did you know that Japan’s popular summer festival, Tanabata no Sekku, was inspired by two mythological

04 06

star-crossed lovers?

A Year of Good Food Can’t-miss Japanese food events all over Asia

Flying High

06

Angelina Leong, managing

16

director of The Flying Squirrel,

producer of grapes, peaches,

of Japanese food.

32

Where The Wild Things Are These three Japanese herbal

From fish ageing to true-form

at work.

your health.

A Good Egg Chef Yosuke Suga charms his way into your stomach with pairs perfectly with a glass of

A Sushi Situation glimpse of great sushi masters

flavourful but also great for

this extraodinary egg dish that

and plums.

edomae sushi, here’s a rare

condiments are not only

14

Bite into this juicy story to learn more about Japan’s No.1

explains why she will never tire

09

Yes, Yes, Yamanashi!

16

40

Krug Grande Cruvee.

The mini Chirashi on this cover of Oishii was lovingly prepared

by Chef Keisuke Ohno of Sushi Mieda.

Going Bananas Artist Inazuma Akai ate over 300 bananas in one month, all

44

in the name of art!

Keep A Lid On Things Find out more about otoshibuta, a uniquely Japanese kitchen tool that enhances the flavour of the

40

48

food.

Recipe: Dashi Stock Master the art of making dashi - the essence of many beloved

18

14

Japanese dishes.

1

opening notes

Wish You Were Here Summer festivals are here! In this issue, we focus on Tanabata no Sekku, one of the country’s biggest, and perhaps most romantic, annual ceremonies.

From Right: Hiyashi chuka Left: Ladies in Yukata tie tanzaku (coloured paper with hand-write wishes) on bamboo brunches Bottom: Kakigori

2

OF LOVE, HARVEST, AND WISHES Inspired by the Chinese folklore of the Weaver Girl and the Cowherd, the story begins with Orihime, whose father is Tentei, the king of heaven.

Orihime was so busy weaving clothes for Tentei that she didn’t have time for love. Soon, she slipped into depression. Upon seeing this, Tentei arranged for a marriage between his daughter and Hikoboshi, a cowherd who lived across Amanogawa, the Milky Way. However, their romance was shortlived for the two were soon separated again by the heavenly king and only allowed to meet once a year on July 7.

There are two other traditions tied to Tanabata no Sekku. It is also a time for a special cloth, woven on a loom called tanabata by maiden, to be offered to the gods in a Shinto purification

SUMMER CHILL Apart from summer festivals, this time of the year also calls for the celebration of another well-loved Japanese offering: food. Not surprisingly, most of the summer dishes are cold, light and refreshing, created to beat the heat during the scorching hot months.

One of the more popular summer dishes is cold somen. Made of wheat and characterised by its smooth, silky strands, cold somen is a summertime favourite that’s best served chilled in a bowl of cold water with ice cubes and alongside a dipping sauce. Another summer crowd-pleaser is hiyashi chuka, which consists of chilled ramen noodles with various toppings such as strips of tamagoyaki (omelette), cucumber, carrot, and ham. For desserts, a summer must-have is kakigori. Kakigori is a shaved ice dessert that resembles Singapore’s ice kachang, except you can choose your preferred flavour and toppings. Some of the popular flavours include green tea, sweet plum, and melon, and the dessert is typically served with sweetened red beans as well.

Want a taste of other mouthwatering summer dishes in Japan? Flip the pages!

TEXT TAN LILI

L

ook at the night sky above you; what do you see? On the seventh day of the seventh month, if you look hard enough beyond what the eye can see, you just might witness the crossing of Orihime and Hikoboshi, two deities that represent the Vega and Altair constellations respectively. This cosmic encounter is only part of the Tanabata no Sekku, a summer festival that sees people praying for a good harvest and for their wishes to be granted.

ceremony in exchange for a bountiful harvest later in autumn. And, finally, it is a time for making wishes. Known as the Festival of Plead of Skills in history, the tradition is still succeeded. The streets during this period would be lined with bamboo branches decorated with vibrant strips of coloured paper – on which people hand-write their wishes and then tie onto the branches.

The Japanese

Delicacy

You Need To

Fugu (puffer fish)

Try

is a prized delicacy from Japan. Fuku Fine Fugu Kaiseki Restaurant is the first restaurant in Asia outside of Japan to serve fugu all year round; this is one dining experience you don’t want to miss out on! We recently invited two couples (one German, the other Russian and American) to try fugu for the first time, and here’s what they had to say.

Olga Prokazov & Patrick Billings

“What I like about the tessa is how its flavour is elevated by the condiments – the leek, spring onions, wasabi, and soy sauce.” – Patrick “My expectation was so low, but I enjoyed trying the different condiments and rolling them up within the fish – it reminds me of Peking duck!” – Olga “The karaage is also tender and juicy, but not as flaky as other white fish. It doesn’t feel like you’re eating a deepfried dish at all.” – Patrick “This dish comes with many bones, which may be off-putting at first, but it actually helps you savour all the flavours of the fish … like a T-bone steak!” – Olga “This is a very light, clean dish – you don’t feel like you’re eating a fatty fish at all because it’s not oily like salmon or mackeral.” – Patrick “While I wasn’t a big fan of the hotpot initially, I loved it once they added the rice (to make porridge) and the dried kombu. Delicious!” – Olga

Tom Zink and Mae Dauth

Tessa (Sliced fugu fish)

<

> Karaage ( Deep fried fugu fish)

<

> Fugu Hotpot

<

>

“This is a unique dish – it doesn’t taste particularly like fish but it doesn’t have a meaty taste either. I like it with the ponzu sauce.” – Tom “It’s very unique for me. The tessa has a refined, subtle flavour, and it tastes great with a bit of soy sauce.” – Mae “I really like the karaage – it’s like an explosion of flavours in your mouth. Unlike fish and chips, the batter is not too thick.” – Tom “I was surprised by how much I like it because I don’t usually like deepfried food. Watch out for the bones though!” – Mae

“I enjoyed the fugu porridge with a bit of ponzu sauce. Because fugu has such a light, delicate flavour, the condiments are really important.” – Tom “Everything else was very chewy, but it is like very soft. It tastes like something I might cook for myself at home.” – Mae

3 Unexpected Benefits of Fugu

1. It is rich in taurine, a compound found in energy drinks that helps regulate the level of water and minerals in the blood.

2. It is also rich in inosinic acid, which aids metabolism.

3. It is high in collagen, which strengthens the skin, blood vessels, bones, and teeth.

FUKU FINE FUGU KAISEKI RESTAURANT 14 Mohamed Sultan Road #01-01 S(238963) • TEL: +65 6235 8216 • SMS: +65 9671 0560 • www.fugu-fuku.com

events

A Year of Good Food In the spirit of re-invention, Japanese F&B industries bring their latest innovations to the world in these must-visit events.

OSAKA, JAPAN

KUALA LUMPUR, MALAYSIA The 17th Malaysian International Food & Beverage Fair 27 to 29 July 2016

Olive Oil Kansai International 2016 18 to 20 October 2016

This is Malaysia’s largest annual food and beverage trade exhibition, and attracts a wide variety of food producers and buyers from across the industry. Last year, the event attracted over 15,000 visitors and the organisers expect a turnout of close to 20,000 in this year’s edition. During this 3-day event, you’ll have access to more than 10,000 food products from various manufacturers, wholesalers, retailers, butchers, bakers, and many more.

This is Japan’s first-ever business-to-business international exhibition focusing on olive oil.

Featuring exhibitors from Japan, Spain, Italy, Australia, New Zealand, Portugal, and the USA, you’ll be able to peruse and procure a wide variety of olive oil products.

LONDON, UNITED KINGDOM Asian Food Show 2016 18 to 20 October 2016

OSAKA, JAPAN

[Text] Asian Food Show is one of Japan’s largest Asian food trade fairs and this year’s edition will be held in Osaka, also known as the “Food Capital of Japan.” Over 40,000 buyers and visitors are expected to attend this 3-day event, with highlights including a showcase of halalcertified Japanese products, Asian cuisine cooking demonstrations, and a Food Business and Hospitality seminar

Specialty & Fine Food Fair 2016 4 to 6 September 2016

With over 850 suppliers of artisanal food and drinks from the UK and across the world, this is your chance to see, taste, smell, touch, and hear the delights of the fine food industry.

JETRO (Japan External Trade Organisation) will be one of the exhibitors at this event, giving you the opportunity to experience the latest in Japanese food products.

SINGAPORE SAVOUR Wines 2016 8 to 11 September 2016

SAVOUR Wines is part of the annual SAVOUR culinary festival, and is a hot favourite among wine aficionados (and basically anyone up for a bubbly good time!) This year, taste over 400 varieties of wines at the SAVOUR Global Wine Market - it’s the biggest showcase of top wines in one location! Wine tasting tickets start as low as $12 for 10 tickets, so book your tickets now.

4

Oishii Japan 2016 27 to 29 October 2016

SINGAPORE

[Text] This event is ASEAN’s largest dedicated showcase on Japanese food and beverages, and serves as a bridge for F&B businesses in Japan and across the ASEAN region. Here, you can expect to delight in a dizzying array of authentic Japanese ingredients, food, inventive culinary techniques, and new-to-market brands. There will also be various demonstrations and classes held throughout the 3 days, so remember to mark your calendars!

#oishiisg Instagram Contest Share your goodness with Oish and stand a chance to win

ii today!!!

a Canon PowerShot N2 (wort

The 7th shot start now!!! The contest will

end on 1 September 2016, 5pm

h $399)!!!

(Singapore time)

Canon PowerShot N2 (worth $399)

<HOW IT WORKS>

ple, culture, etc...) ut Japan(eg. food, places, peo abo like you at wh of tos pho e tag #oishiisg Step 1: Tak as you like on your Instagram and tos pho ny ma as oad upl and e Step 2: Get creativ 6.

1 October 201 hii magazine vol.11, issued on Ois on d nce ou ann be l wil rs Winne tion details. email or phone on prize collec All winners will be contacted via

CONGRATULATIONS! This photo was taken when I visited Higashi Chaya District in Kanazawa. While strolling around the area in the evening, I chanced upon this geisha doll that captured my attention immediately. I just had to take a photo of it as it was something authentic of Japan yet new sight for me.

One thing I love about Japan is that one can never get enough of Japan just by going once!

– aoiwen The idea of the composition is impressive. At a glance, it seems to be plain. But the little Hakata doll siting between Shoji screens spices up the entire composition. The photographer nicely cut out a traditional scene of Japan.

– OISHII editorial team

RUNNERS UP

THE FINALISTS

Congratulations to the 2 winners!!

They will each walk away with a Canon camera accessories.

seahzhihao

akcs2

jenmihara

droem

belindaang

jillowl

kyokusheri

sakurangiee

<Terms and conditions>1.Please do not post any photographs that are obscene, vulgar, pornographic, hateful, threatening, racist, sexist, discriminatory, or which otherwise violate any local or international laws. 2.You must be the copyright owner of any works submitted and you also confirm you have the necessary permission from people who may appear in the photo.

3.Photos uploaded to the contest cannot be deleted and may remain published. 4.By entering this contest you agree that any winning image or runner up images you submit may be used by OISHII magazine solely for the purpose of this contest or future contests and no other purpose. 5.The judges’ decision is final and they do not engage in communication with regard to entries.

This contest is currently open to residents of Singapore. #oishiisg Instagram contest terms may change from time to time.

For updates on the contest, please visit our Facebook page (https://www.facebook.com/oishii.magazine) By entering this contest, you are deemed to have understood and agreed with the terms set out above.

interview

Flying High

Angelina Leong, managing director of The Flying Squirrel, lives and breathes Japanese cuisine. She tells us more about TFS Private Works – a spin-off of the successful The Flying Squirrel – that opened earlier this year.

Boom Town The Japanese dining scene in Singapore is getting increasingly competitive, but I don’t feel intimidated by the competition.

Having more choices is not just better for the customers, but also for the industry as a whole. I believe it also attracts more people to visit Amoy Street and Telok Ayer Street, where The Flying Squirrel and TFS Private Works are located.

Of course, making it in the F&B industry is not easy, but I find solving problems incredibly rewarding; nothing gives me greater satisfaction than seeing my customers happily tucking into a meal, and giving us positive feedback after that.

I don’t think I’ll ever tire of Japanese food. As I’m someone who ‘eats with her eyes’, I really appreciate how much care is put into the presentation of each dish. I love the simplicity of Japanese cuisine, and the fact that the focus is on the freshness of the ingredients, as well as the skills of the chef.

TFS Private Works is located at 179A Telok Ayer Street, Singapore 068627. Tel: 6221 7073

6

TEXT DENISE LI

“I

cut my teeth in various industries. I worked as a flight attendant and at a hotel, before going into finance. My passion, however, has always been in F&B, which is probably not surprising as my parents were restaurant owners themselves. I’ve also always liked having friends come over so I could whip up a meal for them.

My love affair with Japanese food started when I was flying. Visiting places like Tokyo and Osaka, I always found myself impressed by the quality of food in Japan.

The Flying Squirrel was inspired by my undergraduate days in Australia. I studied in Melbourne, and there were always amazing new cafes and hideouts to discover. It’s that cosy yet casual ‘hole-in-a-wall’ feel that I wanted to bring to The Flying Squirrel.

A few years after opening The Flying Squirrel, we were ready to launch a new concept, TFS Private Works. While The Flying Squirrel is an izakaya, TFS Private Works has a focus on contemporary Japanese omakase and Japanese tapas. It’s called “Private Works” because I fell in love with the idea of a private

kitchen after a trip to Hong Kong. It’s an intimate experience to have the chef prepare the food right in front his customers, where he is able to have meaningful interaction with them.

I’m proud of the fact that we managed to collaborate with whisky brand Hakushu to come up with a special omakase and whisky pairing menu. The large paintings depicting the four seasons that form the centerpiece of TFS Private Works’ décor is also a result of this collaboration. You can even see the Hakushu distillery in one of the paintings!

Latest addition in BIGBOX, GYOMU from Japan!

GYOMU products are affordable for everyone! If you love Japanese food, there is nothing to stop you from shopping at GYOMU. They have more than 800 items for you to choose from. Frozen ingredients, cooking and seasoning products that are not commonly found in Singapore are made available at reasonable price.

Visit us at BIGBOX Level 1 inside Hypermart today!

dy's favorite! rybo e v tit-bits E licious - De

Excellent cuts of seaf - Frozen seafoo ood d

Daily cooking necessities - Seasoning and processed foods

Open until 22:00 on weekdays, 23:00 on Fridays and Saturdays Next to Jurong East MRT Station, BIGBOX 1st floor Hypermart Mon-Thu & Sun 10:00-22:00 Fri & Sat 10:00-23:00

Teppan Bar Q

11 Unity street, #01-21/22, Robertson walk, Singapore 237995 Tel: 62350629 https://www.facebook.com/barQsg/

Torikin

557 Bukit Timah Road #01-14/16, Singapore 269694 Tel: 64655908 https://www.facebook.com/torikinsg/

MANPEI, a great casual place to grab a couple drinks after-work with friends and family. We serve Oden, fresh sashimi and Himono (dried fish) - caught in the early morning and quickly dried with a 3-hour process.

Manpei 59 Kampong Bahru Rd, Singapore 169367 Tel: 6222 2983 Opening Hours: •Monday-Saturday 18:00-4:00 (LO3:00) •Closed on Sundays

DAIKOKUYA is celebrating our 4th anniversary this year!

Come and enjoy our Hokkaido Sapporo style Singapore’ s best“Tsukemen”in a contemporary and relaxing atmosphere.

Pork & Fish Stock

Special Tsukemen

(Extra Chashu & Flavoured Egg)

Pork & Fish Stock

Original Tsukemen

Daikokuya 30 Robertson Quay #01-05 Riverside Village Residences Singapore 238251 Tel: 6737 1521 Opening Hours: •Monday-Sunday (include PH) 11:00-15:00 / 17:30-23:00

WildThings Are flavours

TEXT DENISE LI

Where the

You see these herbal condiments in your food whenever you visit a Japanese restaurant. But just how much do you really know about them? This guide will bring you up to speed on three common herbs used in Japanese cooking: shiso, negi, and myoga.

W

e see a variety of Japanese herbal condiments used in our meals, but we often don’t consider just how important they are to the cuisine. For instance, many of us know what the shiso leaf is because we see it served with sashimi, but its use is more than just decorative; it can and should be eaten because it’s rich in omega-3 fatty acids.

While Japanese cuisine typically follows the five basic flavours of salt, sugar, vinegar, soy sauce and miso, herbal condiments are also used to add accents to a dish, giving it a distinctive complexity.

Many of these Japanese herbal condiments have been used for centuries, and are prized not just for their flavours but also their nutritional benefits. These condiments are known collectively as “yakumi”, and includes herbs and vegetables such as wasabi, ginger, yuzu, sansho (Japanese pepper), and much more.

It is impossible to talk about the hundreds of herbs and vegetables used in Japanese cooking. But in the next few pages, you can acquaint yourself with three commonly used herbal condiments – shiso, myoga, and negi – used in Japanese cooking. These have been known to help improve appetite, aid digestion, improve metabolism, and relieve fatigue. Plus, shiso, myoga, and negi all go extremely well with common Japanese summer dishes such as cold soba, somen, and hiyayakko (cold tofu). You just might develop a newfound appreciation for ingredients you’d previously taken for granted!

9

S

hiso, a herb from the mint family, goes by a variety of names: Perilla, Japanese basil, rattlesnake weed, beefsteak plant.

In Japanese cuisine, flowers, fruit, and seeds can all be used as a condiment or spice.

However, the leaves are still the most commonly used part of the plant.

If you’ve ever ordered sashimi at a Japanese restaurant, you’ll notice that the fish slices are placed on a green shiso leaf. Besides its use as an ornament, the main reason why sashimi is plated with shiso is because it has anti-bacterial properties. And, yes, it can be eaten! While often likened to cinnamon, citrus, basil, or anise, it has its own distinctive grassy flavour that’s hard to describe. Although we most often see the green

S hiso

10

shiso leaves in Japanese cooking, a red variety is also sometimes used to add colour to pickled ginger or plum.

The shiso plant thrives in warm and humid weather, and requires minimal care. As such, it makes an excellent plant to grow in a container, and will self-seed after the first year. In North America, shiso is actually considered an undesirable weed, as it can be poisonous to cattle and other livestock.

However, it’s important to note that while they look similar, American shiso actually contains different enzymes from Japanese shiso.

Besides its ubiquitous use as a food decoration, shiso leaves can be used to add flavour to salads or even to a pot of green tea. It is known to go especially well with tuna, so feel free to add it to a canned tuna salad or eat it with raw tuna sashimi.

In recent years, the oils that are present in shiso leaves have been found to contain medicinal benefits too. Rich in omega-3 fatty acids, the oil is an immunity booster and may help prevent cancer and heart diseases in the long run.

Where The Wild Things Are

Negi Y

ou’ve definitely seen negi in your food if you’ve ever eaten at a Japanese restaurant, but you might have mistaken it to be a type of green onion.

In actual fact, negi is a type of leek, and is also known by its other name – Welsh onions. Unlike onions, negi does develop bulbs. While it is native to Siberia and Northwestern China, it’s now primarily grown in Japan. Two of the most common kinds of negi used in Japanese cooking are ao-negi, which looks like a slightly bigger version of chives, and shiro-negi. Shiro-negi is also known as white onion, and is fat and long, like leek.

The taste of negi is similar to that of green onion, albeit a sweeter and milder version. Negi is commonly used raw, as a garnish for ramen, soba,

donburi, and tofu, but it can also be added to stir-fries, or to a marinade for meat dishes.

Because of its subtly sweet flavour, however, the shiro-negi can also be grilled yakitori-style and eaten with a miso paste.

Negi is also used to make a traditional cold and flu remedy in Japan. Simply add hot water to minced negi and miso to make a comforting soup that warms the body! Diallyl sulphide, the volatile component in negi, has been known to enhance the function of vitamins B1 and E, these not only give the immunity system a boost, but also help restore physical strength.

Due to its mild flavour, negi is now used in Western cooking, most commonly in cream sauces such as béchamel to enhance the taste.

11

Where The Wild Things Are

Myoga

N

ative to Japan, myoga is a type of ginger is grown for its edible flower buds and flavorful shoots. Although it is available all year around, it is usually cultivated between the months of June to October. It is easily cultivated and best grown in a shady environment. Due to high domestic demands in Japan, myoga is now grown in Australia and New Zealand for export to the country. Myoga, nonetheless, is still primarily only eaten in Japan.

The taste of myoga has been likened to a cross between fresh ginger shoots (but without its spicy element) and pickled onion, and is well loved for its refreshing quality. Little wonder, then, that it is often used as a garnish for cold tofu, somen, miso soup or cold soba. It can also be pickled, or even as an ingredient for tempura.

Myoga is known to be rich in minerals such

12

as potassium, calcium, magnesium, iron and manganese, all of which are essential to building strong bones and teeth, and improving nerve function.

For centuries, myoga has been used as a herbal medicine in Japan, and is believed to help with a variety of conditions, including lower back pain, stiff joints, and rheumatism. It is also a known appetite stimulant, which is why itâ&#x20AC;&#x2122;s so often used in starters.

To enjoy myoga, try creating hiyayakko (cold tofu) yourself at home! All you need is half a block of tofu, two to three myoga buds, and a tablespoon of shoyu. Slice the myoga into halves, then cut them finely.

Next, sprinkle it on top of the tofu, before drizzling shoyu over it. Youâ&#x20AC;&#x2122;ve just a made a healthy, comforting dish the whole family can enjoy!

advertorial

All hail the KING of Ramen!

When it comes to ramen, no one gets as innovative as Ramen King Keisuke Takeda. Below, two of his latest creations: Which one gets your vote?

Lobbying for Lobster

A marriage of Mr Takeda’s two passions – French cooking and ramen.

Top: Lobster Broth Ramen (Rich Soup) Bottom: Lobster Broth Ramen (Clear Soup)

T

o mark the opening of his tenth outlet here in Singapore, the ramen maestro leaned on his experience in French cooking to create the all-new Lobster Broth Ramen.

At Ramen Keisuke Lobster King, this legendary broth takes inspiration from the famous French lobster bisque.

Using French rock lobsters, which are rich in roe and flavour, the head is first baked in the oven before it is simmered for eight hours with chicken and vegetables. The broth is available in four styles: Clear, Rich Creamy, Miso, and Spicy Miso.

Located at Clarke Quay and open daily till 5am, the lobster broth ramen is perfect as a hearty after-party food. It is a guaranteed hangover cure!

Most Popular: Lobster Broth Ramen (Rich Soup) and Lobster Broth Ramen (Clear Soup).

Ramen Keisuke Lobster King is located at Clarke Quay, 3C River Valley Road #01-07 The Cannery, Singapore 179022 Tel: +65 6255 2928

Championing for Crab

This ramen will have you crawling back for more

Top: Crab Broth Ramen (Rich Soup) Bottom: Kani Tama Ramen (Mixed Fried Omelette)

H

e clinched the title of Ramen Champion in 2011 with his Crab Broth Ramen. So, for his 11th outlet, it seemed natural for Mr Takeda to create a new crab broth to delight ramen fans in Singapore.

Ramen Keisuke Kani King creates its powerful broth using imported swimming crabs and chicken bones. To bring out the crab’s inherent sweetness further, carrots, onions, ginger and garlic are also added. After eight hours of simmering, the broth achieves the distinct taste of Singapore’s favourite shellfish.

Located at Cathay Cineleisure, these ramen makes a perfect meal before or after your movie!

Most Popular: Crab Broth Ramen (Rich Soup) and Kani Tama Ramen (Mixed Fried Omelette).

Ramen Keisuke Kani King is located at Cathay Cineleisure, 8 Grange Road #01-03 Cathay Cineleisure Orchard, Singapore 239695 Tel: +65 6262 6968

13

artistic

creation

AGood Egg

CHEF YOSUKE SUGA Having worked alongside Joel Robuchon, one of the world’s most celebrated Michelin-star chefs, for 16 years, Chef Yosuke Suga’s esoteric knowledge of French cuisine has enabled him to not only help in the opening of L’Atelier de Joel Robuchon restaurants around the world, but also run his own culinary laboratory Sugalabo Inc. in Japan. Here in Singapore for an exclusive one-day gourmet collaboration, Chef Suga, together with Chef Millar (executive chef of Stellar at 1-Altitude and fellow Krug ambassador), created a decadent set menu featuring egg-based dishes to pair with Krug Grande Cruvee.

14

TEXT TAN LILI PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTIONS

“W

ith White Asparagus & Tosajiro’s Egg, I wanted to create a dish where the ingredients not only complement each another, they also enhance the flavour of Krug Grande Cruvee. I used white asparagus – it is in season in France right now – pine nuts, raisins, fresh fruit like green apple and lemon, and Tosajiro egg. Tosajiro is a special breed of free-range chickens raised in the Kochi prefecture. I’ve personally visited the farm previously. Tosajiro egg yolks are large and taste incredibly rich and smooth.

My base technique for cooking has always been French, but I believe we should adapt the way we cook. Japan is renowned for her fresh produce. There, certain ingredients cannot be cooked the French way. Similarly, there are some French ingredients that cannot be cooked the Japanese way. Take the sea bass as an example – France and Japan may have the same species of sea bass, but the texture and taste of the fish is so remarkably different that we can’t cook them in the same way. The French sea bass is beautiful when cooked in broth, while the Japanese sea bass, lovely when eaten fresh. If we cooked the fish any differently, it would destroy the fineness of the ingredient.”

feature

Yamanashi!

YES, YES,

TEXT VANESSA TAI PHOTOGRAPHY HIROSHI ORIMOTO

W

16

ith an abundance of greenery — up to 78 percent of Yamanashi is covered in forests — this prefecture is verdant with life.

The profusion of sunshine and fresh water contribute to the fine quality of produce from this region. From fruit to wine, vegetables to flowers, Yamanashi is one of the top prefectures in Japan when it comes to agricultural productivity. Fruits make up more than half of the prefecture’s gross agricultural production, and Yamanashi is the number one producer of grapes, peaches, and plums in Japan.

For visitors who love the great outdoors, you’ll be spoiled for choice when it comes to outdoor activities.

Yamanashi is surrounded by mountains – to the northeast is the Chichibu Mountain Range; to the west is Akaishi Mountains, and in the north are the bases of Mount Yatsugatake and Mount Kayagatake. Of course, the most famous of them all is Mt Fuji in the south, standing tall at 3,776 meters. A popular trek for adventure-

seekers would be the Yoshida Trail, which lies along the Fuji Subaru Line 5th Station (or roughly the halfway point of Mt Fuji). From there, you can stock up on supplies such as hiking sticks, snacks, bottles of water, and oxygen before heading for the summit.

For something a little less high-octane, why not opt for a spot of shopping? Yamanashi offers a variety of beautiful handmade crafts that you will definitely want to take home with you. Inden is arguably the most popular of these crafts, and is a style of leatherwork that has been admired since the end of the Edo era (16031868). Other popular styles of crafts from Yamanashi include the production of washi (Japanese paper) and kaiki (traditional weaving of silk textiles).

Of course, no visit to Japan is complete without indulging in its sumptuous cuisine. Every prefecture in Japan has its own specialties, and Yamanashi is no different. In the following pages, you’ll find out more about (and have your appetite whetted by) local delights such as Hoto, Yoshida Udon, and wine beef.

山梨 Kiyosato

Koshu City

Hokuto City Kofu City Nirasaki City Kai City

Yamanashi City Lake Shojin

Fuefuki City

Lake Lake Kawaguchi Sai

Lake Motosu Lake Yamanaka

Minobu

Mt.Fuji

Fujiyoshida City 17

feature

Yamanashi

A Bountiful Harvest: Produce from

When you visit Yamanashi, one thing’s for sure - you’ll never go hungry.

Surrounded by mountains and pristine spring water, the quality of the local produce is nothing short of excellent.

If you’ll like a preview of some of the best dishes from Yamanashi, book yourselves into the Tokiwa Hotel.

Located in the Yumura hot spring area of Yamanashi Prefecture, this hotel has a history dating back at least 80 years and has served generations of the Imperial family, foreign nobility, as well as other esteemed artists and writers.

Dining at the Tokiwa Hotel is an immersive experience in itself. The kitchen is helmed by Executive Chef Hideji Ono, who has over 40 years of culinary experience. Chef Ono uses

18

only the freshest regional produce in his cuisine. Some noteworthy dishes include local Koshu beef cooked on a lava stone hot plate (the lava is extracted from Mount Fuji) and “Kai salmon” steamed in hot spring water.

Despite its name, this is not actually a salmon; it is a local river trout and Kai is the old name for Yamanashi. Also served here in Autumn is the classic Dobinmushi (teapot soup), which comes with slices of Matsutake mushroom. Matsutake mushrooms are a delicacy, and their subtle fragrance lends the soup a beautiful aroma.

As its moniker — “kingdom of fruit” — suggests, Yamanashi is home to a rich diversity of fruits and vegetables. During your stay in Yamanashi, you can enjoy freshest veggies such as okra, yam, and burdock, prepared in a variety of styles. For fruits, take your pick from Koshu grapes, plums, peaches, strawberries, and Japanese pears.

In the following pages, we pay a visit to some of these local producers and find out more about what makes Yamanashi prefecture such a great place for agriculture.

The entrance hall of Tokiwa Hotel. The view from the window captures the beauty of its famed traditional Japanese garden throughout the year. Established in 1929, Tokiwa Hotel has hosted many members of the royal family and foreign diplomatic visitors.

K

ofu, the capital city of Yamanashi Prefecture, is located in a valley surrounded by many mountains. The rainwater from the mountains washes away the good soil, making it hard for rice cultivation. However, the rocky ground that is left behind is great for growing fruit, which is why Yamanashi is the top region for fruit production in Japan. At Tokiwa Hotel, we are lucky to have ready access to such great produce so our guests can sample them through our chefâ&#x20AC;&#x2122;s cooking.â&#x20AC;? - Hiromi Sasamoto Lawson, Tokiwa Hotel

Check out our OISHII TV on YouTube for awesome video clip!

19

feature

Yamanashi Fresh Produce from

What is it about Yamanashi Prefecture that makes it such a great source of fresh produce? We speak to local food producers for their secrets.

Wine Beef at Kobayashi Bokujo At 1,100m above sea level, this farm is located on the highest point of Kai City. Here, some 1,300 cows enjoy a leisurely existence with beautiful spring water from the mountains and a special feed consisting of grape husks, and non-genetically modified corn and soybean husks.

When you think of Wagyu beef, you automatically think of marbling and high fat content.

However, with wine beef, the focus is not on the fat.

According to the owner Mr Teruo Kobayashi, the enzymes from the grape husks consumed by the cows contain antioxidants that minimises any gamey smell from the meat.

The result is beef that has less marbling than Wagyu beef but with a richer, more complex flavour.

20

Fruits at Peach Senka Yamashita Stretching out over seven hectares of farmland, Peach Senka Yamashita is one of the biggest fruit farms in Yamanashi Prefecture. About six hectares of this farmland is dedicated to the cultivation of peaches. Because peaches require plenty of sunshine and a good amount of rain in order to flourish, the climate in Yamanashi is perfect for peach cultivation. In fact, Yamanashi Prefecture is the number one producer of peaches in Japan, with 33.1 percent of peaches being from the region. The owners have also opened a small cafe within the farm compound – La Casa Della Pesca, where you can sample a delectable range of fruit-based desserts such as peach toast with gelato and grape pizza. Psst … the gelato here is homemade and absolutely yummy!

Eggs at Kurofuji Farm At this farm, they produce three types of eggs – organic, free-range, and Sakura (where the chickens are kept in cages but still receive adequate sunshine and are able to breathe freely). In an unpaid blind taste test, celebrity chef Joël Robuchon chose Kurofuji Farm’s organic eggs three times consecutively!

What makes their eggs so great? With a strict policy of not using genetically modified grains, the owners Mr Yohei and Kazuki Mukoyama use a specific chicken feed that include rice husks, seaweed, and lactobacillus. They are also currently exploring including chlorophyll in the feed, as it can help stabilise the chickens’ digestive systems and improve the overall colour and flavour of the eggs. The owners believe that when animals are raised in a clean and stress-free environment, they are more likely to produce good produce.

Food Producer

Wine at Lumiere Winery Although Yamanashi’s mild weather and fertile soil make it an ideal location for winemaking, it was only about 140 years ago during the Meiji Restoration period that the government started encouraging wine production in the Yamanashi region. This was largely due to the fact that Yamanashi was already well known for its top-quality grapes.

Lumiere is a family-owned winery that was established in 1885.

Today, they sit on three hectares of land surrounded by picturesque landscapes of mountains and rivers. Each year, Lumiere Winery produces 300kl of wine, of which two-thirds are produced using grapes native to Yamanashi. The wines from Lumiere have consistently clinched awards at top wine competitions in Europe since 1967.

According to Shigeki Kida, president and CEO of Lumiere Winery, there is a rising public inclination towards white wine and rosé, mainly because Japanese cuisine and other Asian cuisines are also rising in popularity. The subtler flavours of white wine and rosé are better suited for these cuisines. Kida says, “At Lumiere Winery, we create wines that match the sensitive, subtle flavours of Japanese cuisine. For example, our Koshu white wine has a lot of character but is still delicate on your palate.” At the winery, you may sample their wines alongside fine cuisine at the beautiful Zelkova restaurant.

Grapes farm at Budoubatake

Organic Vegetables at Tamana This humble roadside stall sells a dizzying selection of organic vegetables, from corn and potatoes to eggplant and tomatoes. From the first bite of these vegetables, you’ll be able to taste their freshness and goodness.

According to Toshihito Miura, the owner of Tamana, even people who usually dislike vegetables are fans of the vegetables he cultivates. The secret, he says, lies in the soil he uses. The soil on his farm is a mix of rice husks and droppings from an organic chicken farm and a free-range cow farm. As such, the soil is full of minerals, which is vital for the flourishing of crops. At the back of the shop, there is an outdoor grill where Miura will grill a selection of freshly picked veggies for you. The vegetables are so delicious you won’t need any dressing; they’re good enough on their own!

A visit to Yamanashi Prefecture is not complete without a visit to a grape farm. On these grape farms, you’ll be able to pick your own grapes and enjoy them on the spot. Each farm has its own varieties of grapes, such as Kyoho, Pione, or Koshu. Some farms even sell a selection of grape products such as raisins, wines, and fresh grape juice.

Budoubatake is owned by Hitoshi Mimori, and apart from fresh fruit, the farm sells home-brewed wine and homemade jam.

Check out our OISHII TV on YouTube for awesome video clip!

21

feature

Yamanashi Prefecture An Epicurean Journey through

Shaved Ice Dessert at Shinsuido

Think of this dessert as the upgraded version of Singapore’s ice kacang. The owner, Nobuhiko Miura, grew up around the Lake Kawaguchi region and wanted to create a business that promoted the pristine beauty of Mt Fuji’s water. As such, the shaved ice is made with water from Mt Fuji, and the fruits are all locally sourced. This small but beautifully decorated cafe is open all year round, but they are naturally at their busiest during the hot summer months. According to Mr Miura, who is a self-taught dessert chef, the most popular flavours are peach and strawberry. In future, he hopes to include other local fruits such as cherries and prunes into the menu, and to create smoothies using water from Mt Fuji.

With so many food options available in Yamanashi, how do you decide what to eat?

Here, we highlight the musttry eateries in the prefecture.

Yoshida Udon at Miyagawa Step into Miyagawa and you’ll feel like you’ve stepped into someone’s home. The television blares in a corner while trains rattle by on the railway tracks just outside. Despite its humble fixtures, this is one of the most famous udon shops in Yoshida City (where there are more than 50 udon shops!).

Some of their more popular dishes include the Hiyashi Tanuki, which is cold noodles with tempura bits, and Nikuten Udon, a dish with meat and tempura.

Hoto Noodles at Tenkachaya This restaurant is famous not just for having a stunning view of Mt Fuji but also for being a place of refuge for the famous writer, Osamu Dazai. The celebrated novelist suffered from depression and often stayed here to recuperate. It is here where he penned a novel about the 100 different sceneries of Mt Fuji. These days, the restaurant is frequented not just by fans of Dazai but also by tourists craving a hearty bowl of noodles. This dish is served hotpot-style, and is prepared by stewing flat udon noodles with root vegetables and nameko mushrooms in a miso soup base. Hoto noodles is a deliciously nourishing dish, made even better with the breathtaking view of Mt Fuji just outside the restaurant.

Shojin Ryori at Kakurinbo Located within a Nichiren temple complex, this is an accommodation facility that gives you the opportunity to experience Japan’s rich culture and history, including beautifully manicured gardens and healthy vegetarian dishes. Although there is no meat on the menu, the food is far from being bland or boring. Some of the more unique dishes we tried (original recipes created by Junko Higuchi, the wife of one of the monks living in the temple complex) include a tasty tomato soup, which comes with yuba (tofu skin) and a variety of vegetables such as mushrooms and cabbage; yuba with eggplant that has been grilled and stewed in ume sauce; and homemade natto, which is native to the region and has a distinctively large size.

22

Food

Mizu Shingen Mochi at Kinseiken

KEEP Farm Restaurant KEEP stands for Kiyosato Educational Experiment Project, and was set up in the 1970s as a way for the Japanese government to research how to make use of the mountainous regions for agricultural purposes. Currently, there are about 140 Jersey cows living on the farm, and KEEP is the only producer of certified-organic Jersey milk in Japan. While there are many toothsome dairy products you can enjoy at KEEP, a unique option would be the white curry, which is made with Jersey milk and served with mixed-grain rice. Other foods to try include the milk chiffon cake, pancakes made with organic flour, and of course, the soft-serve ice cream.

Made with 99 percent water, the owners describe this snack as “edible water”, and it’s true. The melt-in-yourmouth texture makes you feel like you’re biting into a giant water droplet. Paired with brown sugar syrup and organic soy bean powder, you won’t want to stop at one but because of overwhelming demand, the owners have limited orders to just one per customer. This snack is only available on Saturdays and Sundays, and they only prepare 800 each day, so be sure to arrive early to avoid the crowds!

Mimi Noodles at Tsukutabekan The name “Mimi” refers to a particular type of basket used to collect crops, and these noodles are traditionally eaten on New Year’s Day in the hope of a good harvest.

The noodles are shaped like the basket, which represents the “ushering in” of good luck.

Cooked with a homemade miso soup base and a medley of root vegetables (daikon, carrots, mushrooms, and yam), this is truly comfort in a bowl. Noodle making class is available in Tsukutabekan as well.

Craft beer at Hops & Herbs Brewery Located in the heart of Yamanashi City, this small but thriving brewery produces a regular rotation of six beers, along with one to two seasonal brews each month.

Because the water from Yamanashi is renowned for its good quality, all the beers here are produced using tap water from Kofu City. The seasonal beers are brewed using fruits from the region such as apricots, peaches, and grapes. Apart from the seasonal beers, be sure to try some of the classics – the Innkeeper Bitter Lager has a refreshing, almost sparkling quality and despite what its name suggests, does not leave a bitter aftertaste. Another popular option is the Bunyip Australian IPA, which is a hoppy beer with a subtle nutty flavour.

Check out our OISHII TV on YouTube for awesome video clip!

23

Yamanashi

feature

Adventures in

I

t’s no secret that the pride and joy of Yamanashi is Mount Fuji. Standing tall at 3,776 meters, it is the highest mountain in Japan as well as a designated World Heritage site. On any given day, you can stop a local and ask about Mount Fuji, and he or she will be able to easily point out the mountain in the distant landscape. Of course, depending on the season, Mount Fuji could be looming large and proud or it could be shrouded in mist, which was the case when we headed to the Fifth Station to admire the sunrise.

As we had hoped to capture the sunrise in all its glorious beauty, we left our hotel at 2am and headed for the Fifth Station Area of Mount Fuji, also known as Go-gome. As we stood there in the biting cold, stamping our feet to keep warm, I couldn’t help but be awed by the natural splendour that spanned out 360 degrees around me. Even though heavy clouds obstructed our view of the rising sun that day, the elegant beauty of Mount Fuji still shone through.

24

Yamanashi is home to Mount Fuji, and no visit to the prefecture is complete without a visit to this celebrated peak.

mortal and the sacred world. Even though I wasn’t on a pilgrimage, standing there taking in the breathtaking scenery was a soulcleansing experience. You may also visit Fujisan Komitake Shrine where KomitakeTarobo-Shoshin is worshipped as a god of the open road.

Fugaku Wind Cave and Narusawa Ice Cave Fujis an Ko m ita ke Sh rin e

Fugaku Wind Cave

The Myths and Mysteries of Fuji-San Mount Fuji is a dormant volcano, its last eruption was in 1707. For followers of the Shinto tradition, Mount Fuji is sacred to the goddess Sengen-Sama, whose shrine is found on the summit (which was forbidden to women untill 19th century). Every summer, thousands of pilgrims and tourists make the ascent up Mount Fuji, often hiking through the night so as to witness the sunrise from the summit.

According to Shinto beliefs, the Fifth Station marks the boundary between the

Sights

Narusawa Ice Cave

Check out our OISHII TV on YouTube for awesome video clip!

Mount Fuji’s past eruptions and the resulting lava flows created several different caves in the Fuji Five Lakes region, which is around the mountain’s northern base. We visited two of these caves – the Fugaku Wind Cave and the Narusawa Ice Cave.

Up till 1955, Fugaku Wind Cave was used as a natural storehouse and refrigerator for silkworm cocoons and seeds. This is because the temperature inside the cave stays at a relatively constant zero degrees Celsius throughout the year. Even now, when you enter the cave, you can feel the sharp dip in temperature. The cave is still furnished with several store-boxes of acorns and silkworm cocoons as a demonstration of how things were done in the past.

Narusawa Ice Cave is a little more exciting than Fugaku Wind Cave. Because the temperature in the Ice Cave usually stays below freezing point, it used to be a storage space for ice (before it was transported to nearby Tokyo).

While the walk around the cave is not very long, it was a little tricky navigating the low ceilings and slippery stairs along the passageways. With just a thin jacket to protect me from the cold, I was glad to step back outside into the warm and inviting sunshine.

Sights

Yamanashi

Must-Visit Spots in

Apart from eating your way through Yamanashi, do take some time out to explore the region’s spectacular scenery and unique art museums.

Shosenkyo Gorge

Located close to the Museum of Shadowgraph is the beautiful Shosenkyo Gorge, a scenic 4-kilometer hiking trail that is part of the Chichibu Tama Kai National Park, which spans four different prefectures. Here, you’ll get to admire towering stone cliffs, quirky rock formations, and breathtaking waterfalls. Be sure not to miss the picture-worthy Sengataki Waterfalls at the end of the trail!

Itchiku Kubota Art Museum

Museum of Shadowgraph Established in 1992, this is the first shadowgraph museum in Japan and features the amazing Kiri-e artwork of Seiji Fujishiro.

When viewed from a distance, the art pieces look like paintings but upon closer inspection, you’ll realise that each piece has been painstakingly hand-cut and pieced together to create 3D works of art. Expertly using light, mirrors, and a dizzying palette of colours, the artist has created a gorgeous whimsical world that you can spend hours marveling in. No wonder over 300, 000 people visit this museum each year!

The building, which is inspired by the architecture of Spanish Catalan architect Antoni Gaudí, is almost like a giant work of art. Situated in the middle of a garden with views of Mt Fuji, the museum’s interiors feature asymmetrical corridors and Roman-esque stone pillars. Of course, the highlight of the museum is Itchiku Kubota’s life work – The Symphony of Light. This was designed to be a series of 80 works representing the four seasons, painstakingly translated onto silk kimono using the Tsujigahana technique, a complex tie-dye process that the artist adopted and later re-invented.

As you tour the museum admiring the different kimono, you’ll be mesmerised by the intricacy of Kubota’s art and how much work goes into creating each piece.

While he didn’t get to complete all 80 pieces before he passed away, Kubota is confident his life’s work will be fulfilled by other dedicated individuals, just like how many of Gaudi’s followers are committed to completing the La Sagrada Familia in Barcelona.

Japanese garden at Tokiwa Hotel After dining at the magnificent Tokiwa Hotel, be sure to take a stroll around its gardens. Ranked among the top 50 gardens in Japan by the Journal of Japanese Gardening all the time, this is literally one of the prettiest gardens in Japan. With its manicured grounds, ancient trees, beautiful stone bridges, and a charming narrow, winding stream, it’s easy to see why this garden has been a favourite spot for writers looking for a bit of inspiration. Well-known writers such as Masuji Ibuse and Hitomi Yamaguchi have been known to frequent the hotel and have even penned novels and essays extolling the garden’s beauty.

Check out our OISHII TV on YouTube for awesome video clip!

25

feature

Yamanashi Take Home A Piece of

The word souvenir means “remember” in French. Beyond snapshots and fond memories, here are some souvenirs you can bring home to remember the beauty of Yamanashi Prefecture.

Peach Jam and Butter

by La Casa Della Pesca

Whether you enjoy it with a bit of toast or saltines, there’s no denying the rich and fruity goodness of La Pesca’s peach jam. Sweet without being cloying, you can enjoy this condiment at any time of the day!

Fujiyama Cookies Available in five main flavours — vanilla, green tea, chocolate, earl grey, and strawberry — these cookies come with either a white chocolate topping or a type of dried fruit or nut. The cookies are sweet and crumbly, and make for a perfect teatime snack. You probably won’t be able to stop at one so be sure to get the big box of assorted flavours.

Sake Castella by Kinseiken Made with Daiginjo sake husks from Shichiken Brewery, this snack is from the same inventive folks that brought you the Mizu Shingen Mochi. This bestseller is a simple but delicious blend of sake husks, egg white, sugar, and wheat. The texture is softer and fluffier than regular chiffon cake, and the taste is enhanced with subtle nuances of rice malt.

26

Check out our OISHII TV on YouTube for awesome video clip!

Wine Beef Curry by Kobayashi Farm Available at Mikyo, a range of grocers owned by Kobayashi Farm, this pre-packaged beef curry is best enjoyed over rice or udon. Oishii!

Souvenir

KEEP farm products Using only the freshest and most luxurious Jersey milk, the dairy products from KEEP are second to none. While you probably can’t bring home the soft-serve ice cream, you can still enjoy the creamy Jersey milk with products such as biscuits, puddings, and mochi.

Egg Baumkuchen by Tamagomura Baumkuchen is a type of layer cake originating from Germany that is also very popular in Japan. This particular cake is made with eggs from Kurofuji Egg Farm, and is absolutely delicious when accompanied with a steaming mug of tea.

Inden by Kosyu Inden-ya Originating from and only produced in Yamanashi, Inden is a type of material made from deer skin with designs in Japanese lacquer. With origins dating back to 1585, each step of this time-honoured process is undertaken by master craftsmen. It was very popular among the upper class in the Edo era(16031868) for its wallets, tobacco holders, and so on. There are over 100 designs available and a wide variety of products to choose from now.

Sake by Yamanashi Meijo With a history dating back to the 17th century, the Yamanashi Meijo Brewery is a living legend. Surrounded by the Japanese Alps, the water used in their sake-brewing process comes from the Ojiro River, which is among the top source of spring water in Japan. They are the only sake brewer in Japan to use Hakushu water, which is renowned for its purity and beautiful flavour. The purity of the water from this region, combined with Yamanashi Meijo’s unique fermentation techniques make their sake a sublime treasure. They have 15 regular variants — all top-quality, premium sake that includes the renowned label, Shichiken(七賢) — as well as a seasonal rotation of limited-edition sakes. We say, try them all!

Check out our OISHII TV on YouTube for awesome video clip!

27

Yamanashi

IS THE FRUIT KINGDOM.

You can enjoy many kinds of grapes like a gemstone produced by MARUYAMA FARM.

Shine Muscat

Delaware Grape

Kyoho

Seto Giants

Kaiji

Fujiminori

Seven types of grapes are available at Maruyama farm.

We can enjoy these grapes from July to October. “Shine Muscat” is one of the most popular breeds in Japan, and has with high sugar content. Please enjoy various kinds of grapes they have different flavour.

Pizzutello Bianco

These grapes are appointed with the Imperial Household Agency of Japan.

We can ship overseas.

Maruyama Farm

丸山農園

Address : 1059 Yokone-cho Koufu City Yamanashi Prefecture Japan 400-0802 Tel: +81-55-237-2678/ Contact to Satoshi Maruyama(Mr) Email: maporon3104@gmail.com

Listings

feature

Narusawa Ice Cave 8533 Narusawa-mura, Minamitsuru-gun, Yamanashi 401-0320 Tel:0555-85-2301 Shopping Fujiyama Cookie 1165-1 Azagawa Fujikawaguchikomachi, Minamitsuru-gun, Yamanashi 401-0303 Tel: 0555-72-2220 Peach Jam and Butter (refer to Dining / Food: La Casa Della Pesca) Tokiwa Hotel

Dining / Food Peach Senka Yamashita / La Casa Della Pesca 1131-1 Shotokuji, Yamanashi city, Yamanashi 405-0032 Tel: 0553-34-5359 Tokiwa Hotel 2-5-21 Yumura, Koufu city, Yamanashi 400-0024 Tel: 055-254-3111

Miyagawa 5-9-12 Matsuyama, Fujiyoshida city, Yamanashi 403-0016 Tel:0555-23-2428

Sights Shosenkyo Gorge Hirase-machi, Kofu city, Yamanashi 400-0083

Tenkachaya 2739 Kawaguchi Fujikawaguchikomachi, Minamitsuru-gun, Yamanashi 401-0304 Tel: 0555-76-6659

Museum of Shadowgraph 1035-2 Takanari-cho, Kofu city, Yamanashi 400-1214 Tel: 055-287-2511 Itchiku Kubota Art Museum 2255 Kawaguchi Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi 401-0304 Tel: 0555-76-8811

Lumiere winery/ Winery restaurant Zelkova 624 Minaminoro, Ichinomiya-cho, Fuefuki city, Yamanashi 405-0052 Tel: 0553-47-0207 Tamana 8531-71 Narusawamura, Minamitsuru-gun, Yamanashi 401-0320 Budoubatake 1425 Hishiyama, Katsunuma-cho, Koshu city, Yamanashi 409-1302 Tel: 0553-44-0356 Shinsuido 2871-1 Kodachi Fujikawaguchikomachi, Minamitsuru-gun, Yamanashi 401-0302 Tel: 0555-73-1437

Budoubatake

Kakurinbo 3510 Minobu Minobu-cho, Minamikoma-gun, Yamanashi 409-2524 Tel: 0556-62-0014

Hops & Herbs Brewery 2F Miyazawa Bld 1-1-5 Chuo, Kofu city, Yamanashi 400-0032 Tel: 055-225-2012 Tsukutabekan 2294-7 Jikkoku Fujikawa-cho, Minamikoma-gun, Yamanashi 400-0606 TEL:0556-20-2020

Sake Castella (refer to Dining / Food: Kinseiken) Wine Beef Curry - Mikyo 3077 Simakamijyo, Kai city, Yamanashi 400-0123 Tel: 055-267-3113 Keep Farm products (refer to Dining / Food: Keep Farm & Restaurant) Egg Baumkuchen â&#x20AC;&#x201C; Tamagomura 951-1 Shimokajiyamachi, Kofu city, Yamanashi 400-0835 Tel: 055-220-2505 Inden - Kosyu Inden-Ya 201 Kawada-machi, Kofu city, Yamanashi 400-0811 Tel: 055-220-1660

Keep Farm & Restaurant 3545 Kiyosato Takane-cho, Hokuto city, Yamanashi 407-0301 Tel: 0551-48-2688 Kinseiken 2211 Daigahara, Hakusyu-cho, Hokuto city, Yamanashi 408-0312 Tel: 0551-35-2246

Tamana

Japanese Garden at Tokiwa Hotel (refer to Dining / Food: Tokiwa Hotel)

Shojin Ryori at Kakurinbo

Sake - Yamanashi Meijo 2283 Daigahara, Hakusyu-cho, Hokuto city, Yamanashi 408-0312 Tel: 0551-35-2236 Museum of Shadowgraph

Special Thanks:

Fujisan Komitake Shrine 5617 Komitake shita, Kamiyoshida, Fujiyoshida city, Yamanashi 403-0005 Fugaku Wind Cave 2068-1 Aokigahara Saiko, Fujikawaguchiko-machi, Minamitsuru-gun, Yamanashi 401-0332 TEL:0555-85-2300

*Dial from Overseas to Japan +81(Country code) Area code (omit first zero) Land phone number

Mr Hiroto Ishikawa (left) Mr Keisuke Shimizu (right) Agricultural product Marketing Office Agriculture department Yamanashi Prefectural Government

29

masters Sushi by Chef Ashino

It’s a simple dish using few ingredients, but the technique, heart and soul that go into preparing just one sushi is nuanced and full of depth. Here, we give you a glimpse of great masters at work.

n our previous interviews with sushi masters, we learned that in 1982, there were less than 40 Japanese restaurants in Singapore. According to the Embassy of Japan in Singapore, as of June 2015, the number of Japanese restaurants here is estimated to be 1,105 - a fraction of which is made up of sushi joints. As more and more sushi joints pop up across the island, some of them offering modern interpretations of sushi, it’s no surprise that culinarians worry the fine tradition of preparing the dish could get lost at sea.

With these three venerable sushi masters, however, that fear can be put to rest.

One of them is Chef Kazuo Saito, the sushi chef of Akane at The Japanese Association, Singapore. A stickler for tradition, the humble and earnest Chef Saito has accumulated 21 years of experience mastering the craft of sushi-making, all these years refusing to pander to newfangled culinary concepts such as fusion cuisine. At the same time, he also recognises that techniques and ideas are always evolving. “The traditional methods of preparing sushi will never disappear,” affirms Chef Saito. “But because traditions are passed down through the generations, certain aspects will evolve along the way. It’s inevitable.”

Sushi by Chef Saito We also spoke to Chef Taku Ashino, the acclaimed sushi chef of his eponymous restaurant Ashino. Chef Ashino prides himself on serving true-form edomae sushi, a tradition that dates back to 19th-century Edo (now Tokyo) involving special techniques to enhance flavours and prolong the shelf life of the fresh seafood. Some of the techniques Chef Ashino employs to honour this age-old tradition include marinating selected seafood in salt and vinegar, and sandwiching the seafood between sheets of kelp. Coupled with his precise knowledge of fish aging, chef Ashino is the very definition of a sushi master.

Last and certainly not the least, Chef Keisuke Ohno, head chef at Sushi Mieda, who uses the Niigata tradition of smoking tuna atop a bed of specially imported rice straw from the prefecture. Like Chef Ashino, Chef Ohno also ages selected seafood based on several factors – the type of fish, how it was killed, the portion, as well as its characteristics.

Over the next few pages, find out more about each sushi restaurant’s specialties, and what makes these three Sushi by Chef Ohno sushi chefs stand out from the crowd.

32

TEXT TAN LILI PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTIONS

A SUSHI Situation I

A Sushi Situation

Taku Ashino

Owner/head chef, Ashino

W

ith 11 solid years of experience in sushi-making, Chef Taku Ashino was invited to Singapore three years ago to be the head sushi chef of the highly revered Hide Yamamoto at Marina Bay Sands. The philosophical gentleman practices the Buddhist way of life, profoundly translating it to every piece of sushi he prepares. Chef Ashino explains how, and more, below.

What sets Ashino apart from the rest?

A few things. First, the rice we use is a mix of Koshihikari from Niigata and Nanatsuboshi from Hokkaido; the mix of the two creates a nice balance of texture and flavour. The water we use for the rice is air-flown water from Mount Fuji. We cook the rice in a traditional iron kettle whose chemical composition causes the rice to “dance” during the cooking process, as a result ensuring every single grain of rice is cooked to perfection.

In Tokyo, there are only a handful of restaurants that use an iron kettle to cook the rice. What further sets us apart is that we employ the technique of fish ageing. You won’t be able to find another restaurant that uses both these techniques – not even in Tokyo.

What’s the longest time you take to age a fish?

The longest period is 40 days. Of course, it doesn’t mean that the longer it takes to age a fish, the better it tastes. It depends on the type of seafood.

What’s your favourite fish to work with?

Kohada. Typically you would be able to tell a chef’s skills from the way he prepares the kohada and how the fish tastes. I first marinate it with salt and vinegar, then age the kohada for 5 to 10 days to bring out its umami flavour and soften its texture so the kohada practically melts in your mouth the moment you eat it.

You are so wholly dedicated to your craft.

What motivates you?

I’ve always been very inspired by the Buddhist way of life. As such, I’m tremendously grateful to the whole life connection, and I aim to express this gratitude through the sushi I serve. With every piece of sushi I prepare, I am committed to doing my best.

Do you have any words of advice to the next generation of sushi chefs?

Never stop learning. I do not deem myself a master; I am still learning every day. You must carry this humility through life, no matter what you’re doing.

Ashino is located at: 30 Victoria Street, #01-23 Chijmes, Singapore 187996 Tel: 6684 4567

33

I

t was all thanks to the aggressive promotion of Singapore on Japanese television four years ago that Chef Keisuke Ohno took notice of our little island. A sushi chef for 17 years and counting, Chef Ohno’s passion in what he does is palpable through his eager explanations of different types of seafood and the fish ageing process – a technique he is intimately familiar with. Bonus: Despite being in the presence of a high-ranking chef, you’ll be instantly put at ease with Chef Ohno’s jovial and sunny personality!

What is Sushi Mieda’s specialty?

We specially import rice straw from Japan and use them to grill some of our seafood. This tataki-style of smoking fish hails from Niigata. With the rice straw, we can better control the temperature, and it also adds a lovely smoky flavour to the fish.

Sushi Mieda also employs the technique of fish ageing. How do you decide how long a fish is aged?

There are many factors to determine the ageing period for any one fish, including the size of the fish, its characteristics, and how it was fished. This means that even if it’s the same species of fish, the time it takes to age may be different. For instance, if you net a fish, it would try to wriggle away, and this will result in meat that is slightly tougher because of all the stress inflicted upon it earlier. On the other hand, if you had fished it, it dies more instantly, which translates to less stress on the meat. This is why not all seafood is best eaten fresh; it depends on so many factors.

What makes a good sushi chef?

You need to work in a proper, high-quality sushi restaurant – that’s where you’ll receive optimum training. When I first started out, it took me one full year before I could even get my hands on the fish!

What is your favourite part in the sushimaking process?

The end bit, when I serve the customer. It makes me even happier when the customer says, “Oishii!” at first bite; it is incredibly humbling and reminds me of why I wanted to be a sushi chef in the first place.

Sushi Mieda is located at OUE Tower, Level 10, 60 Collyer Quay, Singapore 049322 Tel: 8425 7835

34

Keisuke Ohno

Head chef, Sushi Mieda

A Sushi Situation

H

ailing from Tochigi prefecture, Chef Kazuo Saito has been expertly making sushi since 1994, and only recently moved to Singapore in 2011.

Despite acknowledging the stiff competition amongst sushi restaurants in Singapore, Chef Saito sticks to what he knows best: his firm grasp of the basics of sushi-making, and his utmost dedication to his craft.

What sets Akane apart from other sushi restaurants?

Very simply put, there are three things that make us unique: Our sushi looks good, tastes good, and is great value for money for the quality.

How would you describe your style of making sushi?

It’s very difficult to describe my style. As a sushi chef, I deeply value the basics of sushi making.

Everything has to be of the right balance – from the freshness of the seafood to the temperature of the rice. You could say I’m a traditionalist at heart! Don’t get me wrong; things are always evolving, even tradition. Through generations, we adapt certain techniques while still maintaining the foundation of sushi making.

Kazuo Saito Sushi chef, Akane

Akane is located at The Japanese Association, Singapore. Does this add stress to your plate, knowing you are preparing sushi for the discerning Japanese palate?

In a way, yes. Patrons who visit Akane have certain expectations, and I always strive to meet them.

But at the same time, it doesn’t matter whom I’m serving; you can be assured that every piece of sushi is created with equal diligence and commitment.

What is a motto you live by as a sushi chef?

To offer the best I can in whatever I do. I can’t promise you perfection, but I promise I pour my heart and soul into every piece of sushi I prepare.

Akane is located at The Japanese Association, Singapore, 120 Adam Road, Singapore 289899 Only members of the Japanese Association and their guests are able to access Akane.

35

advertorial

FOODIE WONDERLAND

For the first time since the establishment of Isetan Scotts Supermarket in Singapore in 1999, it has undergone a complete overhaul to present a uniquely Japanese shopping experience.

If you have visited or even passed by Isetan Scotts Supermarket at Shaw House in the past few months, you would have noticed something brewing in the basement of the iconic Japanese department store. You’re not wrong; make your way to Isetan Scotts Supermarket for a brand new food floor, with four distinct themes that celebrate the best of Japanese produce, seasons, and culture.

Ready , G r a b,G o Because, as a Singaporean would exclaim, good food must share! From an acclaimed Japanese bakery to freshly prepared takeaway sets and even a sake bar, get ready to be thoroughly spoilt for choice when you browse this section.

Our best-selling item here is the baguette. Johan Paris is the first japanese bakery that brought the recipe of the quintessential french bread into japan more than 30 years ago.

JOHAN PARIS

Taking pride in their meticulous handling and selection of ingredients, Johan Paris is a patisserie founded by renowned French baker Roland Johan, who opened the first Johan Paris store in Japan in 1983. Besides offering a wide array of baked goods, the flagship outlet in Isetan Scotts has two purpose-built areas - one showcasing exquisite pastries made using seasonal ingredients, and the other featuring the best-selling items from Japan. As a testament to the freshness of their pastries, you’ll see a board detailing the different timings of when their popular items are fresh out of the oven every day. Feeling peckish? Bite into Mini J, a separate section that offers a variety of mini pastries to satisfy your afternoon munchies.

Minoru Yoshitaki, Johan Paris

Châteraisé

A famous Japanese patisserie whose claim to fame began with a simple cream puff, the vibrant display of Japanese fresh cream cakes at Châteraisé will leave even the self-proclaimed dessert hater positively awestruck! Imported straight from Yamanashi, the deliciously light and fluffy sweet treats are made using fresh milk from Hokkaido and pure water from Mount Fuji.

Naoto Toyohara, Châteraisé

Singaporeans love our Legendary Fresh Cream Cake - a sponge cake generously lathered with fresh cream and naturally sweetened with juicy Japanese strawberries.

MATSUZO POTATO

Making their debut in Singapore is this unassuming bakery offering delectable sweet potato pastries that are specially imported from Japan and made using only the finest sweet potatoes sourced from the Kyushu region, a famous producer of the root vegetable. A must-try is Sweet Potato – looks like a sweet potato and tastes like sweet heaven, this creation involves a diligent process of first removing the sweet potato filling; mixing it with eggs, sugar, butter, and milk; before stuffing it back into the skin.

Sweet Potato

36

FRUIT JUICE BAR

The expanded section of Fruits & Vegetables also unveils a new juice bar called Frutta, which squeezes fresh fruit juice using the extensive range of Japanese fruit produce at the supermarket – perfect for urbanites craving a tasty and fresh fruit juice on the go!

D ining I n S t yl e

Isetan Scotts Supermarket has irrevocably raised the bar with their new dine-in options, bringing the authentic Japanese experience even closer to hungry patrons.

DASHI BAR

Founded in 1900 in Fukuoka, Aji no Hyoshiro is a coveted brand that specialises in dashi.

Its bestselling item Hyoshiro Dashi Soup Stock was so popular among Singaporeans during previous Isetan food fairs, the department store decided to turn it into a permanent fixture in the form of a Dashi Bar! Marking its first overseas foray, this two-inone dashi specialty store and eat-in counter offers around six different types of top-quality umami dashi from Aji no Hyoshiro served with udon or soba. Slurp!

HIRASHIMA SUISAN

WA-DINING

Serving up a staggering 40 different kinds of takeaway food, WADining is the ultimate one-stop destination for shoppers looking for fuss-free, scrumptious and authentic Japanese meals. It uses ingredients sourced from all over Japan – mackerel from Hokkaido, wagyu and kurobuta pork from Kagoshima, etc. – and prepares them in a variety of styles such as bento, grills, and salad. Another notable feature of WA-Dining is their attention to detail. For instance, in a bid to better cater to local tastes, they reduce the amount of salt used in their seasoning.

Our full-sized mackerel from Hokkaido, which is served grilled as a whole, is one of our bestsellers. On weekdays, we sell up to 30 mackerel, and on weekends, 60!

Hiroki Shibayama, WA-Dining

Just the sight of the amazingly wide spread of fresh sushi and sashimi at the counter is enough to make you drool. From blue fin tuna and yellowtail to king salmon, the mouthwatering array of seafood is prepared daily at the visible kitchen right behind the counter. The best part? Everything is affordably priced! Mix and match your sushi and sashimi or choose from their ready-made sushi sets.

KAKU-UCHI SAKE BAR

Coming in as part of the newly expanded sake corner – it now offers a comprehensive selection of around 300 types of sake – is the Kaku-Uchi Sake Bar. At the bar, you can try sake from their featured brewery (the menu changes every fortnight), charged on a per-drink basis so you can make a more informed purchasing decision. A unique and highly thoughtful feature of Kaki-Uchi Sake Bar is that it allows you to eat your bento sets from WA-Dining as well as sushi and sashimi from Hirashima Suisan at the bar counter, whether or not you wish to pair your food with their sake – although that certainly doesn’t sound like a bad idea!

37

advertorial

A G o urm e t P a r a d is e

Consistently delivering the freshest produce every day, the supermarket at Isetan Scotts is every culinarian’s dream come true.

The revamped grocery section takes pride in its improved and extensive selection of Japan-imported as well as curated local fresh produce, from seasonal fruit and vegetables to an expanded range of Japanese cattle breeds that cater to different budgets and tastes. Get your shopping carts ready!

Thanks to the improved transportation system, we are able to serve incredibly fresh seafood that are air-flown from Japan three times a week.

Hiroaki Hayashida, Hirashima Suisan Sashimi Moriawase

FRUIT & VEGETABLES There’s a reason why Japanese fruit and vegetables are highly

coveted: when eaten fresh, they are in a league of their own. And at Isetan Scotts Supermarket, you can be assured of top-quality fruit and vegetables retailing at amazingly reasonable prices.

SEAFOOD

On the hunt for unbeatably fresh seafood? Search no more; working directly with a fish farm from Kumamoto, Hirashima Suisan gets the seafood produce even before some of the supermarkets in Japan! Some of the seafood available include snapper, swordfish, yellowtail, and tuna.

We are committed to bringing the garden of Japanese pride into Singapore. Shoppers can look forward to a specially built display, which will showcase seasonal fruit and vegetable produce like Japanese strawberries and oranges.

Satoshi Kurihara

DOCTOR, DOCTOR

Promising unparalleled customer service and medicinal knowledge, Nishino Pharmacy is the go-to pharmacy in town for your every ailment – at any time, an in-house pharmacist will be on hand to offer her assistance! Besides stocking a comprehensive range of medication, Nishino Pharmacy also boasts an array of beauty supplements and grooming products.

MEAT

Where the meat section used to combine meats from all over the world in one place, the revamped section will dedicate one area to purely Japanese meats. While wagyu is the indisputable favourite for beef lovers, you can now sink your teeth into to an even wider selection of Japanese beef.

38

JAPANESE GROCERIES

If you enjoy hosting house parties, you’ll fall in love with the bigger, better selection of delicatessen available at Isetan Scotts Supermarket! Offering a wide range of cooked Japanese foods ready for immediate serving, including exclusive items which are only found here, this section is also a must-visit for those of you after convenience and great taste.

FRESH FROM JAPAN

Fall in love with the bigger, better selection of delicatessen available exclusively at Isetan Scotts Supermarket! Offering a wide range of cooked Japanese foods that can only be found at this supermarket, this section is a must-visit for those of you after convenience and great taste.

Singapore

EVENT STAGE

in aw a to

Ok

Apart from Events Stage, the revamped Isetan Scotts will also be home to Kitchen Stage. Not to be missed by those of you who enjoy cooking, this stage is an interactive space where you get to learn how best to prepare dishes using the wide assortment of ingredients available at the supermarket.

Japan

from

KITCHEN STAGE

Direct Flight

Good news: Everyone’s beloved Isetan food fairs will showcase an even wider range of amazing Japanese bites!

Once a month for around 12 days, the Events Stage at the food floor Isetan Scotts will put up a regional fair featuring a myriad of interesting ingredients unique to a prefecture or region. After the regional fair, the space will be fully utilised to host variety fairs, during which Japanese suppliers from all over the country will showcase their popular brands.

Singa pore Okinawa

350 Orchard Road, Shaw House Basement Singapore 238868 Tel : (65) 6733 1111 Operating Hours: 10am – 9pm (Sun - Thurs) 10am – 9.30pm (Fri, Sat & Eve of PH)

39

cool bites

GOING

Bananas!

We all know fruit is good for us, but for artist Inazuma Akai, bananas are more than just a good source of potassium – they are a medium for his art.

The Process To me, it’s not so important where the bananas are from – I use bananas from everywhere, from Ecuador to the Philippines. What’s more important is how mature the bananas are. If it’s overripe, it’ll be too soft to do any carvings and if it’s unripe, it’ll be too hard. The texture has to be just right. The shape of the banana also matters – to me, I’m not creating carvings but rather, I’m coaxing out particular designs from within the fruit.

It usually takes me 10 to 15 minutes to complete a piece of banana art. I believe part of my art involves eating the banana so I’ll usually try to photograph the artwork within an hour before it oxidises and turns brown. After I’ve taken the

requisite photo, I’ll eat the banana. That’s another one of the reasons why I choose to use bananas as a medium – because it’s easy to eat and is available all year round. Previously, I tried creating art with cucumbers and radishes, but these are hard to eat all the time. When I was preparing my book on banana art, I ate over 300 bananas in one month!

People’s Reactions To “Banana Art” When I first started experimenting with banana art, there were some people who would chide me and tell me not to play with food. There were also some people who were thrown off by the life-like carvings, but overall, the general response has been very positive. Many people have told me they are impressed by the complexity and intricacy of each design.

Some of the more challenging designs I’ve created include the Tokyo Skytree, faux sushi (using a mixture of jam and chocolate sauce to achieve a realistic look), as well as a range of Star Wars characters.

Not many people know this, but art is not actually my full-time job. I run an izakaya in Chiba Prefecture. Sometimes, I like to include banana art in the yakitori – it looks so realistic that most customers won’t realise it isn’t yakitori until they bite into it. We usually have a good laugh about it when they discover it’s actually banana art.”

Find out more about Inazuma Akai and his work by visiting http://ameblo.jp/akaiotoufu (website is in Japanese).

40

TEXT VANESSA TAI PHOTO INAZUMA AKAI © INAZUMA AKAI, J.ISHIKAWA CORP.

“A

s an artist, I get my inspiration from many places but funnily enough, I get a lot of my inspiration while at the supermarket. Eight years ago, I experimented with carving the image of Buddha onto a banana and uploaded the picture onto my blog. I’ve always enjoyed drawing, creating sculptures, and cooking, and would regularly upload pictures of my artwork on the blog. The readers of my blog were very receptive towards using bananas as a medium. Since then, I’ve created more than 4,500 pieces of banana art.”

SPECIAL PROMOTION NOW! “BAR TIME Set” from 9pm to 12am $15++ to $58++ ◆Beer Set ◆Sausage Set ◆Tataki Set ◆Hot Pot Set ◆Steak Set

Tomato Sukiyaki

THE HAPPIEST MOMENT AWAITS YOU.

Kuroya, the acclaimed sukiyaki restaurant from Fukuoka, Japan, is finally here in Singapore!

Especially tomato sukiyaki, very unique in Singapore, goes well with wine. Using the finest premium Kuroge Wagyu beef, the tartness of tomato blends exquisitely with the sweetness of Warisita stocks, this is super delicious. The redpepper spice and garlic fragrance enhances the taste, dipped the tender meat into a fresh raw beaten egg.

This dish is rich and full of flavor. You will be impressed with the flavor that spread throughout your mouth. Please enjoy gem of a hot topic among foodies!

KUROYA SINGAPORE

33 Mohamed Sultan Road, #01-03 S238977 Tel: +65-6734-4740 SMS Reservations +65-9657-9120 Opening Hours: 17:30-24:00 Closed on Sundays

advertorial

Niigata City

food fair in Singapore

NIIGATA Prefecture

Tomato Tomatoes harvested in Niigata City have a great balance of sweet and sour flavours, and are firm and rich in taste.

The fresh Niigata products are available in Singapore now Niigata City

Eggplant

Niigata City produces many kinds of eggplants including Yakinasu. Once it’s roasted, it becomes very soft and juicy as well as tastes incredibly sweet.

Introducing Niigata City

J

apan sea and the Shinano River, which is Japan’s largest river in terms of length and volume, have nurtured Niigata’s growth over the centuries with its rich natural surroundings. The city is known as the “Food Kingdom” because of the delicious local food such as rice – Niigata has the largest production of rice in Japan, many varieties of vegetables and fruit, and fresh seafood from Japan sea. Furthermore, Niigata is thriving economically as it is a historic international trading port. You can still find the influences from the good old times today at traditional ryotei restaurants and Furumachi Geigi.

KUROSAKI CHAMAME

(Green soy beans)

Edamame, green soy beans, is in season from mid-July through the beginning of August. Niigata City produces Kurosaki Chamame, which is known as a distinguish kind. It’s harvested before it becomes full in size, and the flavour and taste are enhanced as well.

NODOGURO

(Rock fish/blackthroat seaperch)

Nodoguro is a ruby-red premium rockfish. It’s rich yet light-tasting.

Best served fresh as sashimi, it’s considered a top-quality white-meat fish.

42

Watermelon

Niigata City has a sand field facing Japan sea. That is very suitable for the production of watermelon because the gap of temperature is wide.

The watermelon produced here has a higher sugar level, and is juicier, crunchier, and more fragrant.

AMADAI (Tile fish) Amadai is a premium fish usually caught during summertime in the region. This white fish doesn’t contain much fat, but the meat is soft and juicy. It’s usually served grilled or dried overnight.

You can taste Niigata specialties at

Lewin Terrace!

N

ow it’s your turn! Fresh Niigata City food produce have arrived in Singapore, and you have a chance to taste them! Executive Chef Keisuke Matsumoto of Lewin Terrace will be preparing some of the famous Niigata City food produce, including fresh Nodoguro and Amadai, a la carte-style. This is the first collaboration of its kind, and is limited to 15 days only.

Don’t miss it!

Niigata City food fair in Singapore Period:

From 28th July (Dinner time) to 11th August

Venue:

Lewin Terrace 21 Lewin Terrace Singapore, Singapore 179290 6333-9905 www.lewinterrace.com.sg

Grilled Amadai with crispy scales, served with Mozuku galette and Shiitake mushroom

About Lewin Terrace…

Lewin Terrace is a charming restaurant located on Singapore’s historic Fort Canning. In addition to delivering a menu of uniquely Japanese-French cuisine, at the heart of this restaurant is the renowned omotenashi, the fine art of Japanese hospitality and entertaining where guests’ needs are anticipated and service is delivered discreetly yet with precision.

Executive Chef Keisuke Matsumoto

Grilled Nodoguro Sashimi

Executive Chef Keisuke Matsumoto is from Japan. His 30 years of experience as a chef have seen him working in Tokyo’s established French restaurants and immersing himself through four years in France to master the French culinary techniques in Michelin-starred restaurants and speak the language fluently. The result is his distinctive culinary style that made him one of the most sought after chefs in Japan, as well as his steadfast passion for French classical cuisine that culminates in simply beautiful, elegant Japanese-French fusion cuisine.

Secret of fresh supply available for everyone Origin from Japan

One-Stop delivery service for export and import

Supplier A Supplier B Supplier C Select & Order, receiving within 3days (fresh catch in Japan arrive next day!)

Small quantities are welcomed Minimize the stock without waste (order only what you need!)

Order

Singapore

Deliver

Restaurant A Restaurant B Restaurant C

Ultra-fresh Food Procurement Support Service

All our products are delivered directly from each product prefecture (Freshness of our product is guaranteed by simplified domestic distribution)

Organised by

Inquiry for Niigata food fair and food supply OKINAWA PRODUCTS ASSOCIATED CO.,LTD Okinawa Industry Support Center 7F 1831-1 Oroku,Naha,Okinawa, Japan 901 0152 Tel:81-98-851-4451 (Tadahiro Kamada, Mr) Email:kamada.tadahiro@washita.co.jp

NIIGATA CITY

http://www.city.niigata.lg.jp/multilingual/e_index/index.html

43

tools

KEEP A LID on things

The otoshibuta is a kitchen tool unique to Japanese cooking.

What is its exact purpose?

Wooden otoshibuta Besides being the most traditional, the wooden otoshibuta is reusable and made with a natural material. As wood has a certain degree of buoyancy, this lid weighs down gently on your ingredients. Before using the wooden otoshibuta each time, it is important to remember to soak it in water first so that it will not absorb the cooking liquid and smell of the dish, and pass on to the next dish you’re cooking.

44

Silicone otoshibuta Like most silicone kitchen tools, an otoshibuta made of this material will be easy to clean. Unlike a wooden otoshibuta, you do not need to soak a silicone lid in water before use because it will not absorb any smell. It is probably best to use a silicone otoshibuta for dishes that will not simmer vigorously as it is light and may move around.

Paper otoshibuta You can make an otoshibuta out of something as common as your kitchen paper towel. Many cooks use a paper otoshibuta when making a broth from chicken bones because it will absorb impurities and grease, and save them the trouble of having to strain the liquid. A paper lid, however, is not heavy enough to hold down lighter, more fragile ingredients during the simmering stage.

Aluminium otoshibuta If you find yourself in need of an otoshibuta for cooking foods with a strong smell, like fish, a lid made from a piece of aluminium foil could be the most ideal. Apart from this, the aluminium otoshibuta possesses neither the absorbency of paper nor the weight of wood, this, in our opinion, makes it the least attractive option of the four.

When the otoshibuta is employed in the preparation of food, you’ll find that the dishes turn out more flavourful and intense. The improved circulation of the cooking liquid makes for a better penetration of flavours, giving something as simple as stewed vegetables an oomph you may not find in other cuisines.

TEXT DEBORAH TAN

I

t is a flat lid measuring slightly smaller than the pot’s diameter so that it drops right on top of the food cooking within the pot. To an outsider, it seems rather odd for any cook to be using such a lid. However, the otoshibuta does have an important role to play in boosting the flavour of the food.

For Japanese dishes made by stewing the ingredients in a minimum amount of dashi, the otoshibuta helps by weighing down the food. In doing this, three things are achieved: 1. The ingredients are cooked in less liquid and this prevents the flavour from diluting 2. The lid ensures that heat is evenly distributed.

3. It reduces the liquid’s tendency to boil with large bubbles. This prevents fragile ingredients from dancing around in the liquid and breaking up.

Although traditionally, the otoshibuta is made of wood, these days you can find otoshibutas made of silicone.

And, if you think you might not want the otoshibuta to be a permanent addition to your kitchen, you can also make your own disposable otoshibuta using paper and aluminium foil.

Each type of otoshibuta has its pros and cons, how do you go about finding the right one for your needs?

YAMAZAKI Japanese Restaurant & Bar Yamazaki Japanese Restaurant & Bar won Singapore’s Top Restaurant, 2016.

Features three best selected stations including Wagyu Beef, Sushi Counter and Yakitori Counter.

Chef- Keisuke Kaneko

Has 80 years of family restaurant business in Japan. He learns the real Edomae sushi and proud to showcase the world of what real sushi is. With a reasonable price, he wants everyone to has a chance to taste his sushi. Apart from the quality ingredients Air-flown in four times a week from Tokyo’s Tsukiji Fish Market and serving several prominent Omakase Courses which includes the standard Tsukiji Omakase Course and the high end Omakase Course too.

Chef - Eric Sai

16 years of Yakitori experience in Japan, speaks fluent Japanese and who is very precise in his work. If you have a chance to sit at his Yakitori Counter, do have a chat with him and he will be more than happy to share with you his special and unique Yakitori skills. Don’t be surprise if you find out how he enhance the skewers dusted with nothing but salt to accentuate the meat’s nature flavors, with an extensive range of yakitori mimicking those found in the smoky yakitori joints in Tokyo’s Shinjuku.

Operating Hours:

Lunch: 12:00pm – 2.30pm (L.O. 2:00pm) (Daily) Alfresco Bar: 3:00pm – 6:00pm (Daily) Dinner: 6:00pm – 11:00pm (L.O. 10.00pm) (Sun – Thu) 6:00pm – 2:00am (L.O. 1:00am) (Fri, Sat and Eve of PH) One Fullerton #01-05 One Fullerton Road Singapore 049213 Tel: 6423 1555 | Email: resv.yamazaki@gmail.com Facebook: Japanese Restaurant & Bar Yamazaki

OISHII Members Wanted!!

Join our OISHII community and get exclusive previews to the latest food events, seminars, and more! Plus, be the first to find out when the new issue of OISHII will be available! Registration is free.

Member benefits

1. Get exclusive information

You can receive email new letters from OISHII about Japanese seasonal event and Japanese culinary culture bi-weekly. You can also get news alerts about the latest issue of OISHII, promotions at F&B outlets, and more!

2. Special events

Especially for OISHII members, we will be organizing regular events and seminars in the near future. Watch this space!

3. Join the community

Meet like-minded people and learn more about Japanese food and culture.

App for members is available on 1st July onwards!

Each member will now has a digital member card on your phone. It can enable quick access to events and member only promotions. Let’s download OISHII App in your phone!

APP FEATURES - Digital Oishii Member Card - Access to exclusive promotions and events - Restaurant Directory - Push news and notification from OISHII … And more!

Special promotion for new members!

Download the app and sign up as our member via the app and be 1 of the 15 winners to get a packet of 2kg Japanese rice from ThinkRice!

At IPPIN CAFÉ BAR, OISHII member can purchase Japanese products including Sake, Japanese tea and processed foods with special price. Please show the digital member card to the staff.

FREE GIFT

FOR 15 NEW MEMBERS PER MONTH!

*For more information on IPPIN CAFÉ BAR, check Page 47.

Get the App NOW!

Sponsored by THinkRice

PROM Join o

OTIO

ur Me mber NOW !

ISSUE 9 Apr-Jun 2016 MCI(P)046/08/2015

cap

A NARA s

Culture, history, and food — everything to make a great vacation!

Do us a

CHEF JULIEN ROYER OF ODETTE

spikes our appetite with his creation

FLAVOUR Give your food a touch of awesome with these condiments

When Beef Meets Grill The secret to the perfect yakiniku, inside

Oishii9_Oishii_Spring 2016 final.indd 1

“OISHII” ‒ a magazine dedicated to the many culinary and gourmet wonders of Japan, from Singapore to the World.

3/31/2016 4:36:44 PM

MEDIA JAPAN PTE LTD ROC: 200308937E Address: 4 Leng Kee Road #04-12 SiS Building Singapore 159088 Advertising Enquiries: +65-6748-1822 Email: oishii@mediajapan.sg Fax: +65-6748-6133 http : / / w w w. as i ax . biz http : / / w w w. oish i i.s g

Subscription

Oishii magazine subscription is available for delivery to Singapore, Malaysia, Indonesia and Thailand.

For more enquiries, please email to: oishii@mediajapan.sg

COUNTRY

ANNUAL FEE

Singapore

S$ 30.00

Malaysia

S$ 60.00

Indonesia

S$ 90.00

Thailand

S$ 90.00

*GST (7%) is not included in price above.

N

MARRIAGE OF PERANAKAN AND JAPANESE? WHO WOULD HAVE THOUGHT THAT

A culture of dynamic spices so prominent in Peranakan food would taste so oishii with touches of Japanese well known for its closeness with nature?

When IPPIN CAFE BAR, set foot here in Singapore, it not only gave the space a twist by combining Japanese dining, bar and store all in one, breaking the tradition

About Peranakan food In Peranakan food, having a rich flavour of spice is the soul of a good dish. And perhaps nothing expresses better the soul of a community than its cooking. Ever since the Portuguese colonial era, the southern Chinese communities in the port towns have been exposed to the lifestyles of Malays from all over the archipelago, as well as of Europeans, Indians and Arabs, and over centuries, it was impossible for these communities not to learn about the different cooking styles and ingredients. From China came noodles, sauces; from the islands came the wide range of fragrant herbs, from India, the aromatic spice blends and cooking methods.

of low traditional tables where diners sit on the floor on pillows, it also is one which celebrates beautiful cultures. IPPIN CAFE BAR is launching Peranakan-Japanese food, a first of such combination in Singapore. An exciting game-changer for this cafe that appreciates the comfort of local tastes with Japanese influences.

Chef Philip Chia is synonymous with

the victory of Peranakan cooking scene here in Singapore, an author of four cookbooks and having frequent appearances on TV programs, hotels and exhibitions.

A few highlights include the iconic and popular Laksa, a noodle dish with flavourful gravy and plump Hiroshima oysters. Also good is a dish that looks so humble but comes packed with a punch of zesty flavours - the Five Colour Salad with Kerabu Dressing. Dive into it and you would be amazed with a breath of fresh air - the elevation of a bunch of fresh herbs that you didnâ&#x20AC;&#x2122;t think would go well with tangy yuzu, wasabi, is so juicy tasting, itâ&#x20AC;&#x2122;s guaranteed to be a crowd pleaser.

The flavorful Peranakan is creatively fused together with authentic Japanese fare like

*Diners get to taste this new Peranakan-Japanese menu now on. Each dish is limited to 15 servings per day.

dashi, yuzu, sake, Japanese oysters and many more. What makes this menu unique is not just in the preparation or the choice of the freshest ingredients, but also the immense passion that the talented Chef Philip Chia sprinkle which makes every bite more delightful.

18 #01-01 Mohamed Sultan Road Singapore 238967 TEL 6733 4794 Mon-Sat (Close on Sun & PH) 12PM - 3PM / 5PM - 11PM

recipes

ABC Cooking Studio Presents ...

Let’s make dashi at home!

Reiko Dyke

ABC Cooking Studio, which opened its first studio in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. Here, one of its instructors, Reiko Dyke, gets us acquainted with the art of making dashi.

Watch the video on how to make dashi on Oishii TV!

48

Ichiban dashi (First dashi stock)

Ingredients

150 – 180cc water 3g dashi kelp 6g dashi bonito flakes

Directions

1. Brush away the stains on the surface of kelp. Cut the kelp against the grain several times.

Soak it in water for 30 mins, then cook on low heat. Remove kelp right before it boils and let it continue to boil after that.

2. Turn off the heat, add bonito flakes. Heat again till the stock boils, turn down the heat and boil for 1-2 mins, skimming off the scum on the surface of stock in the process. Turn off the heat, then strain the stock.

Niban dashi

(Second dashi stock)

Ingredients

220 – 240cc water All of the kelp and bonito flakes leftover from the ichiban dashi 2g Bonito flakes

Directions

1. Remove kelp and bonito flakes from the first dashi and put them into a pot. Add water, then put it on medium heat.

2. After boiling, put it on low heat and put the bonito flakes in.

Cook for 5 minutes (skim off the scum on the surface if any). Turn off the heat and strain slowly.

RECIPE AND PHOTOS CONTRIBUTED BY

ABC Cooking Studio has 135 studios currently operating in Japan. The studio provides cooking, bread, cake, wagashi (traditional Japanese confectionery) making classes in a comfortable and relaxed environment. In May 2016, after celebrating its first year anniversary, the ABC Cooking Studio Singapore received the Singapore Enterprise Medal of Honour Top 100 SMEs 2016. www.facebook.com/abccooking.sg

TEXT DENISE LI RECIPES ABC COOKING STUDIO

“I

f Japanese cuisine is likened to a building, then dashi can be considered its foundation. It forms the base for dishes such as chawanmushi (steamed egg), as well as soup dishes such as udon and soba.

There are no hard and fast rules to making dashi, but it’s most commonly made with two ingredients: Konbu (Japanese sea kelp) and bonito flakes. Konbu is prized for its health benefits. It’s been shown to contain 46 minerals, 16 amino acids and 11 different vitamins.

For those who prefer a stronger fish flavour in their dashi, they may chose to add dried sardines and shiitake to the stock, while vegetarians may opt to make dashi using konbu alone or with dried shiitake.

Ichiban dashi is the most common form of dashi, and it’s made using with kelp and bonito flakes alone. It’s an all-purpose stock you can use to prepare noodle dishes and much more.

Niban dashi is a lot less common these days, although it was used a lot a few decades ago as people didn’t want anything to go to waste. Made using the leftover kelp and bonito flakes from ichiban dashi, it results in a far more delicate, subtle flavour. Some restaurants may still opt to use niban dashi to make miso soup. However, it’s now almost completely obsolete in Japanese home cooking.”

After you’ve made your dashi which, as you can see, is actually a rather straightforward process, why not try your hand at the two delicious recipes on the following page?

Japanese Western Fusion Cooked Rice

Ingredients (2 servings)

300cc rice 80 thin sliced pork belly (2cm in width) Pinch of salt Pinch of black pepper 120g chopped onions 20g dried tomatoes 4 black olives (seedless) 1 tbsp olive oil 1 tsp achovy paste Half a garlic (minced) 1 and a half tsp soy sauce 1 tsp sake 300cc Ichiban dashi Black pepper (appropriate amount)

Directions

Preparation

Soak the rice for over 30 minutes, then drain well.

Marinate the meat with the salt and pepper Soak the dried tomatoes in lukewarm water for 10 minutes. Then, shred it Sliced the black olives

1 Put the olive oil, anchovy paste, and minced garlic in a pot over low heat. Add in thin sliced pork belly when you the mixture becomes fragrant. Fry it with medium heat.

2. Add onion and dried tomatoes, and cook until onion turns tender.

3. Add rice. Put over low heat and fry for 1 minute. Then, add soy sauce, sake and ichiban dashi to the pot and boil it. Put the â&#x20AC;¨lid on the pot.

Turn to low heat once it has boiled, then cook for another 15 minutes.

Turn off the heat and add black olives. Let it steam for 10 minutes.

4. Sprinkle black pepper to serve.

Winter Melon Soboran (Japanese stewed winter melon with edamame)

Ingredients (2 servings)

250g winter melon [A] 200cc niban dashi [A] Half tbsp mirin [A] 2 tsp light soy sauce [A] 1 tsp sake 80g chicken minced meat [B] 80cc niban dashi [B] Half tbsp light soy sauce [B] 2 tsp mirin [B] 1 tsp sake [C] 2 tsp Potato starch [C] 4 tsp water Quarter tsp squeezed ginger juice 20g edamame (frozen)

Preparation

Peel off skin of winter melon and remove the seeds. Cut into 4cm cubes.

Defrost edamame, then shell it.

Mix C together.

Directions

1. Add all ingredients [A] and winter melon to a pot. Put the mix over high heat and bring to a boil. Turn it down to low heat once itâ&#x20AC;&#x2122;s boiled and cook for 10 minutes.

2 In another pot, add all ingredients [B] and chicken minced meat, then fry it. Put it over high heat bring to a boil. As it is boiling, skim the scum off the surface, if any.

3. Add mixture [C] to the pot and cook until the gravy thickens. Next, add ginger juice and edamame and mix well.

4. Remove the winter melon from the pot using chopsticks and place it in a bowl. Ladle the sauce from step 3 on top and serve.

49

Publisher Takeshi NAITO MEDIA JAPAN PTE LTD 4 Leng Kee Road #04-12 SiS Building Singapore 159088 Tel: +65 6748 1822 E-mail: oishii@mediajapan.sg Website: www.oishii.sg Editor in Chief Chiharu KUWAJIMA Editor Sayaka NAGASHIMA Editorial Partner Material World LLP Designer Gina Ang Emily Ng Satsuki SATO Photographer Japan: Hiroshi ORIMOTO Singapore: Raymond Toh Printed in Singapore NPE Print Communications Pte Ltd

Distributor DJ Express Services Advertisement Inquiry E-mail: ad@mediajapan.sg Oishii is the publication under Media Japan Pte Ltd. While every effort has been made to ensure that information is correct at the time of print, Media Japan Pte Ltd cannot be held responsible for the outcome of any action or decision based on the information contained in this publication or any websites and publicity materials associated with it.

The publishers and authors do not give any warranty for the completeness or accuracy for this publicationâ&#x20AC;&#x2122;s content, explanation or opinion. All rights are reserved and no part of this publication may be reproduced in part or in full without the formal written permission of the publisher. Trademarks, logos, copyrights, and depictions contained herein are the properties of their respective trademark and copyrights owners.

Š Media Japan Pte Ltd. All rights reserved.

MCI(P)046/08/2015