Oishii#14 ebook by Oishii

ISSUE 14 July-September 2017 MCI(P)019/08/2016

Cream Lover

Japanese cake chefs woo our sweet tooth on p28

ARAMAIKA! Discover the can-do spirit of Hamamatsu City

META

of taste

Chef Sun Kim on his creation for this cover

Pickle Our Fancy NO APPETITE? TRY ONE OF THESE

NOVENA outlet reopened after renovation!

*Private rooms available to reserve parties

Founded in Niigata in 1954

More varieties of Niigata products are now available for sale in our restauramt

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!

Millenia 9 Raffles Boulevard #02-12/13 Millenia Walk S039596 Tel: 6238-1123 Opening Hours:11:30-15:00 (L.O.14:30) 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) 17:30-22:00 (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) 17:30-22:0 (L.O.21:30)

35 Cuppage Road Cuppage Terrace S229459 Tel: 6333-4633 Opening Hours:15:00-23:30 (L.O.23:00)

http://www.tomisushi.asia/

contents

12 36

Keep Cool And Carry On Did you know that if you eat unagi on the Day of the Ox, you’re said to have stamina for

04 06

the whole year?

A Year of Good Food

Beautiful Balance Chef Sun Kim of Meta

Don’t miss these Japanese food

Restaurant shares the essentials

events in Asia!

of fusion cuisine.

The Miracle of Napa Valley Capcom’s CEO defies the odds to produce premium wines in

12 14

the heart of California.

The dish pictured on the cover is specially prepared by Chef Sun Kim

Hooray For Hamamatsu! Relish in the famous eels

The Unsung Heroes Of Japanese Cuisine Red, yellow or green – these pickles make a big difference

and agricultural bounty of

to the Japanese dining

experience.

Hamamatsu City.

Kings Of Cream Three Japanese chefs show you the best of Japanese cakes.

Eating Sushi With Poise Keep it classy with this guide to everyone’s favourite Japanese

food.

A Kamaboko Reinvention This Japanese company keeps up with the times while

preserving a traditional craft.

Recipe: Get Veggie Power From Goma-ae And Shira-ae! Make a healthy dish that tastes just as good, thanks to ABC

Cooking Studio!

28 1

opening notes

Keep Cool And Carry On

Summer in Japan is marked by torpid heat and humidity and so, it’s unsurprising that the Japanese have come up with a number of ingenious ways to maintain their cool.

ost of us in Singapore seek respite from the tropical heat by hiding away in offices and malls cooled to arctic temperatures by air-conditioning, but the Japanese have made cooling down in summer almost into an art. Dealing with the summer heat in Japan involves all five senses. Be it the sounds of the furin, a wind chime, tinkling in the breeze or digging into a bowl of kakigori, summer in Japan is what you can see, smell, taste, hear, and feel.

Hear, hear! In summer, Japanese hang up a furin on their balconies because of the delightful sounds it makes when it catches a breeze. The furin arrived in Japan from China through Buddhism. However, unlike the Chinese who believe the windchime foretells a certain misfortune, the furin is an ornament that is pleasing to look at and listen to. The glass orb of the furin was created when glass-making was introduced to Nagasaki by the Portuguese and Dutch. Enamoured by the delicate beauty of glass painted in a myriad of colours, the Japanese soon made the furin a permanent fixture at home. On a hot and humid day, the melodious tinkle of a furin sends a signal to the brain to say, “It’s cool!”, providing a psychological relief to an otherwise physical discomfort.

A Postcard from Japan Oishii reader, Lim Jue Wee, shares with us his favourite Summertime memories in Japan. He says, “Calm blue sky, puffy marshmallow clouds, a huge yellow landscape of a million sunflowers. The most breathtaking view ever at the Hokuryu-cho Sunflower Festival in summer Hokkaido!”

If the relief from a furin’s tinkle is too subtle, why not go for the kawadoko experience? A popular practice in Kyoto, the kawadoko experience sees diners enjoying a meal seated on dining patios extended over rivers. As the water runs under these patios, you’ll find your senses uplifted and any heat-induced lethargy swept away by the rushing stream. For an energy-boost, the unagi is the undisputed culinary choice. Rich in the vitamins A, B1, B2, D, and E, the freshwater eel is consumed to help replenish stamina. And, if you eat it on the Day of the Ox (which is approximately 18 days before the start of autumn), the Japanese believe you’ll have more stamina and endurance for the rest of the year. If you are a fan of unagi, then be sure to read our prefecture report on Hamamatsu - the Number 1 producer of eels in Japan. The coastal city is also famous for being home to Shogun Ieyasu Tokugawa and, more recently, the founder of Honda. So, get into the spirit of summer with this issue of Oishii! Not only will your tastebuds be tantalised by the mouthwatering spread we have here, your taste for travel will be most certainly be ignited as we take you to yet another spot in Japan many in Singapore have not been before.

TEXT DEBORAH TAN

Cool kids on the block

#oishiisg Instagram Contest Share your goodness with OISH And stand a chance to win

II today!!!

a Canon EOS M10 (Worth $6

The 10th shot starts now!!! The contest

will end on 1 September 2017,

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5pm (Singapore time)

CANON EOS M10 (WORTH $649)

, etc...) an (eg. food, places, people, culture Jap ut abo like you t wha of tos pho #oishiisg Step 1: Take you like on your Instagram and tag as tos pho y man as ad uplo and Step 2: Get creative

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CONGRATULATIONS! When I was a child I always wondered how is it like to blow the seeds of dandelion into the wind and seeing them take flight. Discovering dandelions along the 2 million year old Kuniga Coast at Nishinoshima is almost like a magical dream come true. What could be a better way to spend an afternoon frolicking in a field of wild flowers and dandelions? - xinity It must be a miraculous feeling to be there at Nishinoshima, a small desert island at the southern tip of Japan!! Capturing the beautiful moment of the seeds of dandelion, we can feel the photographer’s feelings of joy. Apart from the landscape, the composition and angle of this image stands out from the others. – OISHII editorial team

RUNNERS UP

THE FINALISTS

Congratulations to the 2 winners!! They will each walk away with vouchers.

thetravellingtomyam

aoiwen

blackramen

mattojack

nekyouto

chanshimin

1aine

d_picts

<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.

events

AForYear of Good Food the latest innovations by Japanese F&B industries, check out these must-see events.

Specialty & Fine Food Asia 2017 18 to 20 July 2017

SINGAPORE

Riding on the success of its counterpart event in London, Specialty & Fine Food Asia comes to Singapore with quality food suppliers aplenty. Opening for the first time in Southeast Asia, this trade show features premium products in Suntec City’s Convention Centre. It’s a haven of business opportunities for restaurant or F&B owners, retailers and fans of unique goods.

TOKYO, JAPAN

Agro Innovation 2017 4 to 6 October 2017

What’s the secret behind Japan’s fresh produce? It’s cutting edge technology in agriculture. This exhibition draws some 250 companies across 300 booths that display the latest in horticulture, agrichemicals and processing technology to spearhead agricultural solutions in Japan.

Seafood Expo Asia 5 to 7 September 2017

WANCHAI, HONG KONG

Top seafood buyers and sellers converge to feature the industry’s best at this 3-day trade show. Here, you’ll find live, fresh and frozen seafood from international sources. Among them, luxury fish species that lend pomp to fine dining. The fair also brings emerging products and the industry’s latest trends to the fore.

KUALA LUMPUR, MALAYSIA The 18th Malaysian International Food and Beverage Trade Fair 9 to 11 August 2017

F&B players and food enthusiasts come together to bridge the best of Malaysia with the rest of the world in this mega trade fair. Serving as a platform for businesses to introduce and exchange information about the latest technologies, this trade fair features tantalising wares from around the world.

TOKYO, JAPAN The 19th Japan International Seafood & Technology Expo 23 to 25 August 2017

With 1,300 booths serving an estimated 36,000 visitors over 3 days, this event brings the best of Japanese seafood in a single venue. Organised by the Japan Fisheries Association, the fair highlights Japan’s best in aquaculture ranging from sushi restaurants to the latest technologies in fish farming.

KANPAI! for Day of Sake 1 October 2017

SINGAPORE

The fourth edition of the celebration of sake is back! 1 October marks the first day for sake brewers to prepare sake in the year. This is considered the New Year’s Day of sake. There will be several events and special promotion planned around in Singapore, so stay tuned and visit https://www.oishii.sg/article/category/kanpai/.

Olive Oil Kansai International 2017 11 to 13 October 2017

OSAKA, JAPAN

Inaugurated in 2016, the international trade fair is the first of its kind in Japan to focus solely on olive oil. Amidst an international audience of exporters, professionals, and enthusiasts, you’ll be able to procure olive oils made from countries across the globe.

interview

The Miracle Of NAPA VALLEY

Capcom CEO, Mr. Kenzo Tsujimoto, ventures into the winery business in Napa Valley with a firm stamp of Japanese excellence.

“W

Elegance In Every Bottle Although the Kenzo Estate wine is made in the U.S., it is grounded in the Japanese philosophy of elegance and excellence. Under the consultation of our top viticulturist, we take meticulous care of each grapevine, resulting in yields that are bursting with concentrated flavours and gorgeous aromas. With their pristinely neat rows, you won’t be blamed for mistaking our vineyard for a Japanese tea field! In fact, since 2009, Kenzo Estate has controlled 100% of the wine making process within our facilities. So each step of production – from the vine and fermentation to bottling – is finely controlled to give you a wine of silky textures that coats your palate with rich flavours.

Even with a relatively short span of 5 - 6 years, our grapevines were able to produce wine of such refined quality, when it normally takes 10 - 20 years to crop the same standard. Wine appreciators even praised the immense potential our wines had upon further maturation and called our achievement ‘the miracle of Napa Valley’.

Nurturing A Wine Consuming Culture In my opinion, sales matter most when customers actually consume the product. Hence, it is essential to build a brand strategy that encourages wine consumption rather than wine collection. No matter how premium your wine is, it will be difficult to overturn a demand slump if customers merely collect bottles. Currently, Kenzo Estate has produced around 250,000 bottles, and plans to cap our production capacity at 400,000 for quality control. While we are not able to extensively distribute our wines across the whole of Asia, you can still enjoy Kenzo Estate wines in several F&B outlets in Singapore. Looking forward, my sincere hope is for Asian customers as well as those in Japan and the U.S., to love our wines in the years ahead.”

TEXT MATTHEW FAM

ith the great success of Capcom’s games, I was concerned that the company would make many users indoororientated. In 1990, we intended to counter this by developing an equestrian theme park in Napa Valley, but then I decided to buy the property privately. Soon after, I realised this plot had wonderful conditions for wine making. So in 1998, we began clearing land and planting grapevine trees. Of course, there were some initial challenges – we managed to reap a decent first harvest three years later, but the grapes were not up to par with the best of Napa Valley’s wines. Our Japanese pursuit for excellence in manufacturing pushed us to do better. So, we had to remove 14,000 trees in order to improve soil conditions for a more superior yield. In 2005, Kenzo Estate reaped its first harvest that surpassed our stringent quality control, and released its first vintage in Winter 2008.

SUKIYAKI OR SHABU-SHABU

YOUR CHOICE YOUR HOT POT

VS. 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

flavours

Japanese The Unsung Heroes Of Cuisine

These colourful pickles pack a flavourful punch and are made using various preservation techniques.

TEXT KAMEI CHEONG

t the core of traditional Japanese food is a deep appreciation of balance, not just through flavours and textures but also visually and experientially. And at the cornerstone of this harmony are the easily unnoticed Japanese pickles, collectively known as tsukemono. Tsukemono have existed as far back as the 8th century. At the beginning, they were made using sea salt, an intuitive ancient food preservation technique considering how the sea surrounds Japan. However, as salt was an expensive commodity, tsukemono were reserved for nobility and monks. Over time, pickling techniques using more affordable ingredients such as miso, sake and soy sauce were adopted, and tsukemono became accessible to ordinary people. By the 10th century, they were a common side dish. Today, tsukemono continue to be ubiquitous, and serve a variety of purposes. Just as samurais back in the 10th century ate them to cleanse the palate between lavish dishes, tsukemono are used today to balance rich and heavy dishes. They can also be served in the middle or towards the end of a meal to refresh the senses. And because they come in a variety of bright hues, they also play a key role in creating a visually attractive meal. Although there are common types of tsukemono, there are distinctive regional varietals that were developed to suit an area’s climate, customs or specialty foods. For example, from Nara, the ancient capital of Japan in the 8th century, you’ll get Narazuke – deep brown, strong and pungent pickles that are usually made with white melons that are salted then pickled in sake lees (the sediment from the process of making sake). From the Akita Prefecture, you get the unique iburi-gakko – daikon that’s smoked before it’s pickled. Traditionally, daikon is harvested in late October, and since snow falls in November in this region, it can’t be dried outside. That’s why smoking the vegetables for four to five days was adopted as an alternative form of dehydration. So pay attention to tsukemono the next time you’re having a Japanese meal – they come in a dizzying range of produce, techniques, flavours and textures. And they might even provide interesting insights into unique traits of different prefectures in Japan. In the next pages, we highlight three common types.

The Unsung Heroes Of Japanese Cuisine

his pickle made using ume, a sour fruit that’s a cross between a plum and apricot, has huge historical significance. From as far back as the 10th century, the pickling liquid was believed to have antiseptic benefits, and the fruit was used to treat stomach ailments. Also, because of its antioxidant benefits, umeboshi could be kept for many years, making them an easily accessible source of medicine. The Japanese today still believe in umeboshi’s health benefits, and use them as a common hangover cure or fatigue fighter. They also have a place in Japanese people’s hearts. In the early Showa Era, umeboshi were used to create the hinomaru bento - a rectangular bed of plain white rice with a single umeboshi in the middle to replicate the Japanese flag. You’ll usually see these round, purple-red to brownish-red pickles served as a side dish with rice, or as a filling in onigiri rice balls. Deseeded and made into a paste, umeboshi can be used to create

salad dressings, marinate meats, or enhance poaching liquids. However they’re used, they’re always in small quantities. The reason? This much-loved delicacy is intensely sour and salty. Its sharp flavours are due to the pickling process. The fruits must be harvested while they’re still green and when they are extremely tart – wait till the fruits ripen and they turn to mush during the brining process. After the ume have been washed, salt is added. A weight is then placed on top of this mixture to draw out liquid that seeps out after 3-5 days. Then, salted red shiso leaves are incorporated, dyeing umeboshi a distinctive reddish hue. The blend is left to pickle for a further 3-4 weeks. Following which, the pickling liquid is drained out. Sometimes, this by-product is sold in stores as plum vinegar, or umezu. During this final stage of production, umeboshi is dried for a week, and left in its container for 3-6 months to mature, giving it a nuanced flavour profile.

Umeboshi

amed after the 17th century Zen Buddhist priest who invented this tsukemono, takuan are probably the most common way to pickle daikon. They are usually served as a side dish in bento boxes, as part of a traditional Japanese breakfast, in maki rolls either on its own or with fatty tuna, or at the end of the meal to aid digestion. While mass-produced takuan use food colouring agents to create the pickle’s distinctive yellow colour, traditional takuan’s pigmentation are a result of the natural fermentation process that’s heightened by the addition of persimmon peels or nasturtium flowers. Sometimes, turmeric is added to brighten the colour. However, traditional takuan rarely carry the neon, saturated yellow you might see in massproduced varieties. Mass-produced takuan producers also use sweeteners, colourants and stabilisers to accelerate the process. Traditionally, it takes months to transform fresh daikon into beautiful, crunchy, sweet, mildly tart and citrusy tsukemono. First, daikon is hung in the sun for weeks to dry until it is soft and pliable enough to be placed in a pickling crock that’s covered with a mix of salt, sugar and rice bran. A weight is placed on top of the crock and the daikon is allowed to ferment about for a month. When it’s ready, all that’s left to do is rinse the takuan in cold running water, slice and tuck in.

Takuan

The Unsung Heroes Of Japanese Cuisine

Asazuke

sazuke refers to a method of making tsukemono that’s characterised by a short preparation time. Vegetables such as cucumbers, napa cabbage (hakusai), daikon, carrots or eggplants are first salted then a weight is placed on them to force the vegetables to release water. This mix is then left for anything between 30 minutes to a couple of hours. Unlike takuan, asazuke do not undergo fermentation so the vegetables’ original taste and appearance are not altered dramatically. The salting process however, extracts excess water from the vegetables, producing a crisp texture. The light and quick seasoning of asazuke also mean the flavours are generally fresh and clean. That’s why they’re perfect refreshing snacks, especially in the summer and spring

months. In fact, a popular street food that’s sold during Japanese festivals, known as matsuri in the summer months, is kyuri asazuke – lightly pickled whole cucumbers that are usually served on a stick. The ease and efficiency of making asazuke warrant them a mainstay in Japanese homes, and it is almost always served as a side dish to any meal. A quick yet satisfying home-cooked meal could be as simple as rice, miso soup and asazuke. Try making some yourself – although salt is the main seasoning, feel free to experiment by adding ginger, chilli pepper, kombu or miso to the salt mix for a more complex finish. With its easy preparation and fresh flavours, it’s no surprise that asazuke is a well-loved dish!

artistic

creation

Beaut i ful Balance

CHEF SUN KIM At 32, Chef Sun Kim is a rising star in the constellation of culinary masters. The South Korean native’s first inklings of fusion cuisine started when he worked with several French and Italian restaurants in his home country. After few years of working under renowned Chef Tetsuya Wakuda in Sydney, he set his sights on Singapore’s Waku Ghin Restaurant at the glitzy Marina Bay Sands. In 2015, Chef Kim opened Meta Restaurant, an establishment known for its delectable fusion cuisine. He brings us the best of the world’s flavours with beautifully balanced creations.

Meta Restaurant is located at 9 Keong Saik Road, Tel: 6513 0898

TEXT MATTHEW FAM PHOTOGRAPHY RAYMOND TOH/VINEYARDPRODUCTION

“W

hether it’s Japanese rice vinegar, Singaporean sambal belachan, or Thai sweet chili sauce, I enjoy experimenting with Asian flavours and Western cooking techniques. My passion in fusion dishes blossomed as I worked with French, Italian, and Japanese establishments, where I gained a better appreciation for the unique strengths of each cuisine. My creations at Meta Restaurant reflect this global influence. But at the same time, I believe that harmony is essential - not one cuisine should dominate the creation, and ingredients should complement each other. In all my fusion dishes at Meta Restaurant, I follow three guiding principals - a balance of flavours, texture, and umami. For this dish I’ve created, I used Hamachi sashimi from the Kagoshima Prefecture to give it a fresh taste. It is then paired with avocado and crème fraîche for a smooth texture and a Western twist. I’ve also added an umami-rich mixture of rice vinegar, olive oil and basil to balance the dish’s lighter flavours. To highlight the vitality of summer, I’ve garnished this Japanese Hamachi with sprigs of seaweed and purple baby shiso for a pop of colour. The bright globules of basil swirling in the vinaigrette also call to mind the verve and greenery one would see on a summer’s day. When using Japanese ingredients, freshness is key and can make or break the success of a dish. We don’t have the privilege of daily supply shipments since Japanese ingredients only come in thrice weekly. So it’s important to respect the produce and to keep them as fresh as possible for the best dishes.”

Hamamatsu! feature

Hooray for

TEXT VANESSA TAI PHOTOGRAPHY YOSHIO OKAMOTO

“Y

aramaika” is a Japanese local dialect that is used to symbolise the city of Hamamatsu. Loosely translated to “Let’s try!” or “Why not give it a shot?”, this catchphrase embodies the spirit of innovation and enterprise that has fortified the city all these years. In the Meiji Period, the city of Hamamatsu began making musical instruments and today, it is a proud member of UNESCO’s Creative Cities Network in the Field of Music. While the city’s international music programs and citizens’ active participation in musical activities were among the main reasons why it was recognised as a city of music, it’s also worth noting Hamamatsu is the birthplace of several top musical instrument manufacturers such as Yamaha and Kawai. The spirit of “Yaramaika” also translates to Hamamatsu’s agriculture industry. Before World War Two, the Mikatahara Plateau was wild and desolate but after the war, the land was reclaimed for agricultural purposes. Today, Hamamatsu’s agriculture industry continues to thrive, churning out large quantities of produce such as mikan (mandarin orange), persimmons, green onions, and sweet potatoes and many more. This healthy agriculture industry is due largely to Hamamatsu’s favourable natural conditions of a mild climate and abundant water. Strategically located between Tokyo and Osaka, Hamamatsu is surrounded by the Akaishi mountains in the north, the Tenryu River in the east, and the Nakatajima dunes in the south. To the west, you’ll find the beautiful Lake Hamana, which is the tenth-largest lake in Japan. As its name suggests, this is where the renowned Lake Hamana eel is cultivated for commercial purposes. In the following pages, you’ll find out more about what makes the Lake Hamana eel so famous as well as an in-depth look into the people, places, and produce of this fascinating city. Happy reading!

浜松市

Hamamatsu City

feature

Food Paradise of

To say that Hamamatsu is a foodie’s paradise is no small claim. Its natural environment is rich and fecund, producing a wide variety of produce — from mikan to menegi. Read on to find out more.

Because of the region’s favourable soil drainage and abundance of sunlight, the mikan in Hamamatsu are especially well received. Some of the popular variants include the Okitsu and Miyagawa variations, which are known for their thin skin and high levels of sweetness. However, the most popular variant is probably the Aoshima variation, which has the perfect balance of sweet and tart flavours. In fact, there is a beef producer in Hamamatsu that supplements his cattle feed with the ground peels from Aoshima mikan. Known as mikkabi beef, the meat is said to be full-flavoured without being overly greasy or fatty. Another must-try food item when you’re in Hamamatsu is eel. After all, Hamamatsu is the birthplace of eel aqua-farming. A great deal of eel is also caught naturally from Lake Hamana. Because Hamamatsu is located in between the regions of Kanto (Tokyo area) and Kansai (Kyoto and Osaka area), you can

Enjoy a delicious unagi meal at Kappo Hikumano.

enjoy both regions’ style of preparing eel here. The Kanto style involves slicing the eel’s back before lightly grilling the fillets and steaming in a basket. The fillets are then drizzled with tare sauce before being grilled again. Kanto-style eel is known for its moist and tender texture. As for the Kansai style, the eel’s belly is sliced and whole fillets are skewered on metal skewers, generously seasoned with tare sauce, and grilled over an open flame. This version packs a lot of flavour and is slightly crispy. Apart from eel, the brackish Lake Hamana is also a treasure trove for a whole host of marine life. That’s because the lake is partially connected to the Sea of Enshu, creating a potent mix of fresh and saltwater for marine creatures such as clams, prawns, and oysters to thrive. The oysters from Lake Hamana are particularly famed for their large size and rich briny flavour. Itadakimasu!

Food

With so much good food available, it’s hard to decide where to eat. Here are some of our top picks.

Hamamatsu Eat Your Heart Out in

Mori no fuu

At this Japanese-style French restaurant, many of the food items are prepared from scratch by Chef Koji Tsutsumi, who has 16 years of experience working in French fine dining restaurants in Tokyo. The bread here comes in an Instagram-worthy array of colours, each highlighting its key ingredient – white (sake husks), purple (purple sweet potatoes), yellow (green tea), and even black (charcoal powder). Be sure to also try Chef Tsutsumi’s homemade vinegar, which he prepares with the help of a herb therapist. Some of the unique flavours include hibiscus, goji berry, and lemongrass. Another local ingredient you’ll find at Mori no fu is the famed mikkabi beef, where the cattle have been fed with ground mikan peels.

Homerun-ken If you’re visiting the historic Futamata Station along the Tenryu Hamanako Railway, you definitely have to try the delicious shoyu ramen at Homerun-ken. The broth is made with pork bones, garlic, onions, and of course, shoyu. What’s special about the ramen here is the addition of seaweed from Lake Hamana, which Owner Masahide Yamamato insists doesn’t melt into the soup (unlike other types of seaweed). “This allows diners to enjoy both the flavour of the soup as well as the seaweed,” he explains. Another special ingredient is the beancurd puff, which you dip into the broth to soak up the richness of the ramen broth.

Kappo Hikumano One of the best places to enjoy Hamamatsu’s famed unagi is at Kappo Hikumano located in Hotel Kokonoe. Here, they serve the eel dish in a variety of styles – with tare sauce, shirayaki (without sauce), in a broth made with chicken and bonito, as well as Yanagawa style, where the eel is served in a pot with burdock root. Another local delicacy you can enjoy here is fugu, which is best enjoyed sashimi style.

Biwa no ki What started as a humble gyoza shop has since expanded to a full-fledged restaurant that is often packed to the gills with hungry patrons. There are 16 different types of gyoza (pan-fried dumplings) here, but the most popular is still the original version, which comes with shiitake powder. “Our gyoza is very special. You won’t find any like it anywhere else,” says Takekazu Hayashi, the owner of Biwa no ki. “Many of our customers eat 10 dumplings at a go. Some even eat 20!”, he says. The gyoza here is stuffed with cabbage, onions, and minced pork from Kosai, a city located next to Hamamatsu, and is light and oh-so-yummy. However, the secret is—as they say—in the sauce. The sauce served at Biwa no ki is a piquant blend of shoyu, vinegar, chilli oil, sesame oil, and a top-secret ingredient, and is made using a recipe Hayashi came up with himself. Check out our OISHII TV on YouTube for awesome video clip!

Food

feature

Hokoji Temple You might be wondering, “Wait, isn’t a temple a place for worship? What can I eat here?” Well, at Hokoji Temple, which was established in 1334, you can enjoy a heartwarming meal of vegetarian unagi. Made with tofu, lotus root, and yam, this mixture is minced and shaped to look like an unagi before being placed on top of a piece of seaweed and deep-fried. From there, the chef then broils it in shirayaki sauce and serves with rice. According to head chef Toshiro Matsui, the majority of ingredients used here are sourced locally, so guests can enjoy the different seasonal ingredients.

Hasegawa We stumbled on this hole-in-the-wall izakaya (a type of informal Japanese gastropub) on our first night, and went back there at least three more times during our trip. That’s how good the food is. The proprietor, who has over 43 years of experience running an izakaya, sources most of his ingredients from the region – from the mikan and persimmons, to the clams and oysters. At Hasegawa, you’ll get some of the freshest sushi around, but their cooked food is equally as good. In fact, the recipes for their yakitori and kabayaki sauce have been unchanged for 43 years because customers simply can’t get enough of it!

Ten-Kuu This family-friendly restaurant had its beginnings in Hamamatsu City but is quickly expanding throughout Shizuoka Prefecture, with 10 outlets dotted across the area. While they pride themselves on serving a wide variety of seasonal ingredients throughout the year, there are several specialty items that are mainstays on the menu. For starters, there’s the finger-lickin’ good fried chicken and the healthful diced tuna steak. A must-try is the squid and squid liver stew, which packs a whole lot of umami punch.

Nicoe Welcome to this confectionery wonderland, home to three specialty sweet shops and The Courtyard Kitchen, a restaurant whose menu is designed by Michelin-starred chef Shinji Harada. Decked with family-friendly facilities like a playground, this restaurant also serves dishes made from local produce. Some of the snacks worth buying include the Nicoe Long Roll Cake, which is a whopping 50 cm long creation filled with chocolate and vanilla cream, and burnished with caramelised sugar on the outside. Another must-buy is the assorted dips from Coneri Deli, best paired with bread sticks – also available here.

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Food Producers

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Hamamatsu

Meet The Producers of The food producers of Hamamatsu share more about their trade.

Atsushi Suzuki, owner of Kyomaru-en

This company has 400 years of history, and Atsushi Suzuki is the 13th-generation owner. We find out more about his upcoming plans. What is menegi? Menegi, also known as young green onion shoots, is often eaten as a type of palate cleanser when eating sushi or sashimi. Because its flavour isn’t as strong as green onions, it’s good to be eaten as a sushi or even with cream-based pastas. People in this region have been eating menegi sushi for about 50 years, but it only started to gain popularity in Tokyo about 20 years ago. Tell us more about your business. Besides growing menegi, we also produce mitsuba (a type of Japanese herb), and mini chingen (a type of Japanese leafy vegetable). We distribute to 40 markets in Japan, with 60 percent of our produce going to Tokyo. Our company employs

about 80 staff across a variety of ages – our youngest employee is 17, and the oldest is 81. In addition, 24 of our staff members have special needs. Why did you decide to hire people with special needs? Our city government has an initiative called “Universal Farming”, which conducts programmes where farming is used as a tool to enable people with special needs to participate in society. There are also workshops to help improve tools and work procedures, so as to make the tasks manageable for everyone and to enhance efficiency and quality. Initially, I had my doubts and hesitations about working with people with special needs. However, after working with them, I realise they’re actually great workers.

Katsumi Wada, owner of Wadaboku

Wadaboku is a beef producer that specialises in producing mikkabi beef. Mr Wada tells us more about this unique type of beef. Tell us more about the cattle’s special diet. This area is famous for cultivating mikan. In fact, my grandfather was a mikan farmer. When my father took over the farm in 1968—the year I was born—he started rearing cows for beef. Over time, we discovered there were benefits in supplementing the cows’ regular feed of corn and barley with ground mikan peels. First, it gives them an added boost of vitamin C. Second, it helps keep the colour of the meat fresh – it doesn’t fade as easily. Why is Hamamatsu an ideal location to produce mikkabi beef? The climate here is mild and stable, with no drastic changes in temperature. Even in winter, it doesn’t snow. This is good for the cattle, as they won’t be able to survive climates that are too harsh. Plus, Hamamatsu is located midway between Tokyo and Osaka, which is ideal when it comes to distribution. What are some of the best ways to enjoy mikkabi beef? Mikkabi beef has a well-balanced flavour – not too greasy or heavy. Previously, the most popular cut was the flank, which is a little fattier than the other parts of the cow. However, because people are more health conscious now, the shank has become more popular. In fact, it’s my wife’s favourite – she likes it roasted. Other ways to enjoy mikkabi beef is in a beef stew, which we sell pre-packaged versions of it (P.23). Check out our OISHII TV on YouTube for awesome video clip!

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Blessings Bountiful

With its favourable climate and fertile soil, Hamamatsu is blessed with incredible produce all year round.

Unagi from Ebisen Unagi is big business in Hamamatsu, and nobody knows it better than Senichiro Kamo, the third-generation owner of this seafood processing and distribution centre. Their business is in dealing with seafood caught in Lake Hamana and the Enshunada Strait, with unagi comprising 50 percent of their sales. Most of their seafood gets distributed to hotels and restaurants across Shizuoka Prefecture and Aichi Prefecture, but they have also recently begun distributing their unagi to a supermarket in The Philippines.

Sake from Hananomai Brewing Founded in 1864, this sake brewery has an advantageous location because the water here is of top-notch quality. The water is sourced from deep within the Southern Alps (located on the northern side of Hamamatsu City), and is renowned for its purity and “soft” characteristics. At Hananomai, they work closely with rice producers in Shizuoka Prefecture to obtain the best type of rice for sake. Master Brewer Kazuhito Tsuchida says, “In the past, it was considered better to produce sake in colder climates—for example, in the northern parts of Japan—but with the advanced cooling systems we have today, climate isn’t really an issue.” Furthermore, because the brewery staff is local, they are able to work all year round, as compared to other breweries where the staff works seasonally. Hananomai carries about 500 sake labels, with 30 to 50 being regular variants.

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Salad celery from Mikoen Akiyoshi Mizuno, a friendly and affable Hamamatsu native, is the first person to cultivate and grow this type of celery, known as salad celery. He says, “Regular celery is a winter crop and I wanted to find a way to grow it all year round. I soon discovered that smaller variants have a shorter growth cycle.” This salad celery has a subtler flavour compared to regular celery, and can be enjoyed with a dash of salad dressing, cooked tempura-style, or in a miso soup. Psst … it’s also available at Waku Ghin at Marina Bay Sands.

Food Producers

Sweet potato from Unagiimo

Soya sauce from Meijiya Shouyu Meijiya Shouyu has been producing soy sauce since 1875, and is owned by 5th-generation Kazuhiro Nozue. Here, they produce about 1,000 litres of soy sauce each day – with 80 percent of their clientele in the restaurant business. Visitors are also welcome to tour the factory and try their hand at making their own soy sauce—which they can take home - for just ¥1,080 per person.

Unagi and sweet potatoes make for an unlikely combination, but Takuma Ito has found a way to make it work. Taking the bones of unagi - which cannot be consumed they use it to fertilise the soil where sweet potatoes are cultivated. According to Ito, these bones are high in nutrients and help lend the sweet potatoes a richer flavour. The texture of the sweet potatoes is also softer, smoother, and a lot more creamy. Unagiimo is available raw across supermarkets and department stores in Hamamatsu, but you can also get unagiimo snacks at Hamamatsu train station.

Farmers’ Market Hamakita If you’ll like to take home some of Hamamatsu’s freshest produce, head over to this farmers’ market. There are four outlets dotted across the area, carrying a wide variety of fruit and vegetables from about 2,000 local farmers. Here, you’ll get the best of the season and at prices that are slightly lower than big supermarket chains.

JA Topia Hamamatsu citrus fruit sorting place Although Shizuoka Prefecture comes in third in terms of mikan production, they have the famous Aoshima variant, which the top two prefectures—Ehime and Wakayama—do not. At this 70-year-old citrus fruit sorting place, they sort through a mind-boggling 10 million mikan a day, which are distributed across Shizuoka and Nagoya. The coveted Aoshima variant, which is only available from January to March, is usually sent to Tokyo and the Tohoku region. Check out our OISHII TV on YouTube for awesome video clip!

Sights

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Hamamatsu

Journey Through

Apart from eating your way through the plenteous produce, take some time to visit these attractions. Lake Hamana

Spanning the boundaries of Hamamatsu and Kosai cities, Lake Hamana is the tenth-largest lake in Japan. It is also the life-source for a mind-boggling abundance of marine life, including blowfish (fugu), pike conger (hamo), oysters, and eels. Because Hamamatsu City is famous for farming freshwater eel at Lake Hamana, many visitors do not know the lake actually has a longer history of oyster cultivation. The oysters from Lake Hamana are fleshy and contain plenty of minerals, and are prized for their rich flavour and tender texture. Besides enjoying the spoils of Lake Hamana, why not visit the numerous hot spring resorts in the vicinity?

Hamamatsu Fruit Park Toki no Sumika Be a fruit farmer for an afternoon at Hamamatsu Fruit Park, a 43-hectares agricultural park where you can pick your own fruits. In the spring and summer months, some of the fruits you can look forward to include peaches, strawberries, plums, and figs. This huge park, which is nine times the size of the Tokyo Dome, also showcases more than 300 types of plants. Open daily, this is a must-visit for everyone in the family.

Hokoji Temple Take a walk back in time at the beautiful Hokoji Temple, which was established in 1334. Renowned for the thick, verdant bamboo grove that grows above the temple’s main hall, there are about 2,000 dark green bamboo stalks here. Also dotted around the temple grounds are mossy stones – be careful, they’re slippery! As you amble through the temple grounds—surrounded by lush greenery and a peaceful atmosphere—it’s easy to slip into a contemplative, almost meditative state.

Tenryu-Futamata Station For another slice of history, make your way to this iconic railway station, which was built in 1940. Tenryu Hamanako Railroad runs along the north coast of Lake Hamana, and within Hamamatsu, there are 19 stations between Ona Station and Tenryu-Futamata Station. Right up to 1971, you could still spot steam locomotives traversing this railway line. While today’s diesel-powered trains are considered an upgrade, they’re nowhere in the league of the high-speed Shinkansen. It’s the spectacular scenery that draws visitors to the Tenryu Hamanako Railroad, which meanders through the picturesque Japanese countryside.

Ryugashido Cavern Channel your inner adventurer as you explore the Ryugashido Cavern, a huge limestone cave thought to be formed in a stratum of 250 million years old. This mystical cave is home to all kinds of amazing stalactite formations as well as over 100 animal species, such as bats, shrimps, and crabs. Designated as a national monument in 1934, you can’t help but feel a sense of awe and reverence as you make your way through the narrow passageways and deep, dark recesses of the cave. Before you leave, be sure to treat yourself to a homemade gelato at the gift shop.

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Hamamatsu

Souvenirs

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Memories of

Before you leave Hamamatsu, get your hands on some of these treasures. Mikkabi Beef Stew/ Curry On days where you don’t feel like cooking, these pre-packaged beef stew and curry are easy enough to heat up over a stove and is best enjoyed with a bowl of fluffy white rice.

Wagashi from Ganyuudou

The wagashi are highly sought after because every piece of the confectionery here is made by hand, creating an exquisite, chewy texture. They are particularly famed for their yokan, a thick, jellied dessert made of red bean paste, agar, and sugar.

Unagi Pie

Chocolate Stones from Ryugashido

Apart from the popular Nicoe Long Roll Cake, another must-buy is the unagi pie from Shunkado Confectionery. This is a sweet-salty biscuit made with powdered unagi, wheat, sugar, butter, and vegetable oil.

As a souvenir of your time exploring the rocky interiors of Ryugashido Cavern, take home some of these delicious chocolates, shaped to look like stones.

Sake from Hananomai Brewing While there are many amazing sake labels to choose from, a perennial favourite is the simply named Tsuu. Best enjoyed warm, this slightly dry sake has a refreshing yet mellow quality. If you like umeshu, the brewery (P.20) also produces a top-notch plum liqueur using junmai sake (instead of shochu).

Unagiimo Snacks With such a cute mascot, you’ll want to snatch up boxes of these assorted sweet potato snacks. Plus, these cookies are so yummy you won’t be able to stop at just one.

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H a m a m a t s u ’ s F u l l Ye a r

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Hamamatsu In A Year SPRING

SUMMER

Wondering when is the best time to visit Hamamatsu? Here is an overview of the city’s seasonal highlights.

AUTUMN

WINTER

(March to May)

(June to August)

(September to November)

(December to February)

EAT

►Prized fish like shirasu (white baits), bonito, and pike are available from April.

►Piones, a type of large-berried, purple skinned grape variety.

►Persimmons, a sweet, honeyedtasting fruit.

►Oysters from Lake Hamana.

SEE

►Cherry Blossom Viewing

►Fireworks

►Momiji-gari

► Seagulls at Tenhama line

at either Hamamatsu Castle Park or Hamamatsu Flower Park

at the Kanzanji Hot Spring Fireworks Festival

(the Japanese practice of viewing autumn colours), which can be done at various parks, shrines, and temples

►Takiya Ryo

►Pick oranges at ►Have a soak orange farms in the at Kanzanji town of Mikkabi Onsen, the biggest hot spring resort in Hamamatsu

►Hamamatsu Kite Festival

►Strawberry picking

A fishing tradition of Lake Hamana, using spears to catch shrimp, crab and sea bream

Listings

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Hokoji Temple *same as at Dining/Food* Tenryu-Futamata station 114-2 Akura, Futamata-cho, Tenryu-ku Hamamatsu city Shizuoka 431-3311 Tel: 053-925-2275

Dining/Food Kappo Hikumano Hotel Kokonoe 2178 Kanzanji-cho, Nishi-ku Hamamatsu city Shizuoka 431-1209 Tel: 053-487-0090 Mori no fuu 367-1 Tsuzusaki, Mikkabi-cho, Kita-ku, Hamamatsu city Shizuoka 431-1405 Tel: 053-524-1077 Homerun-ken 114-2 Akura, Futamata-cho, Tenryu-ku Hamamatsu city Shizuoka 431-3311 Tel: 053-925-8103

Biwa no ki 574 Shinzu-cho, Naka-ku Hamamatsu city Shizuoka 430-0911 Tel: 053-411-3388

Nicoe 6-7-11 Somechidai, Hamakita-ku Hamamatsu city Shizuoka 434-0046 Tel: 053-586-4567

Food Producers Kyomaru-en 380-1 Tsurumi-cho, Minami-ku Hamamatsu city Shizuoka 435-0022 Tel: 053-425-4786 Wadaboku 1211-17 Sakume, Mikkabi-cho Kita-ku, Hamamatsu city Shizuoka 431-1401 Tel: 053-526-7897 Hananomai Brewing 632 Miyaguchi Hamakita-ku Hamamatsu city Shizuoka 434-0004 Tel: 053-582-2121

Meijiya Shouyu 2276 Komatsu, Hamakita-ku Hamamatsu city Shizuoka 434-0042 Tel: 053-586-2053 Unagiimo 50 Oroshi-honmachi, Minami-ku Hamamatsu city Shizuoka 432-8055 Tel: 053-443-8352 Farmersâ&#x20AC;&#x2122; Market Hamakita 6677 Shinpara, Hamakita-ku Hamamatsu city Shizuoka 434-0003 Tel: 053-586-5633 JA Topia Hamamatsu citrus fruit sorting place 65-2 Miwa, Hosoe-cho Kita-ku, Hamamatsu city Shizuoka 431-1303 Tel: 053-527-0777

Ebisen 8962-5 Ubumi, Yuto-cho Nishi-ku, Hamamatsu city Shizuoka 431-0102 Tel: 053-592-1115

Ryugashido Cavern 193 Tabata, Inasa-cho, Kita-ku Hamamatsu city, Shizuoka 431-2221 Tel: 053-543-0108 Souvenirs Mikkabi beef stew/curry Major supermarkets/ souvenir shops

Ten-Kuu 135-1 Kajimachi, B-2 Building B1 Naka-ku, Hamamatsu city Shizuoka 430-0933 Tel:053-457-6444

Hokoji Temple 1577-1 Okuyama, Inasa-cho, Kita-ku Hamamatsu city Shizuoka 431-2224 Tel: 053-543-0003 Hasegawa 128-6 Kitata-machi, Naka-ku Hamamatsu city Shizuoka 430-0943 Tel: 053-454-7408

Mikoen 421 Toyonishi-cho, Higashi-ku Hamamatsu city Shizuoka 431-3102 Tel: 053-433-0796

Sights Hamamatsu Fruit Park Toki no Sumika 4263-1 Miyakoda-cho, Kita-ku Hamamatsu city Shizuoka 431-2102 Tel: 053-428-5211

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

Ganyuudou 136 Sodeshigamori, Kodachi-cho, Higashi-ku, Hamamatsu city Shizuoka 430-0801 Tel: 053-545-3232 Unagi Pie Souvenir shops/ service areas on highway Ryugashido Cavern *same as at Sights Hananomai Brewing *same as at Producers Unagiimo snacks Souvenir shops/ service areas on highway

Special Thanks:

Mr. Akira TERADA Tourist City Promotion Division Industrial Department Hamamatsu City Government

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3rd Outlet at

CUPPAGE PLAZA When you enter Yakinku-Oh Goen, you’ll know you’ve stepped into an authentic eatery by the scores of Japanese patrons who frequent the place. While there are many Yakiniku restaurants in Singapore, customers may have to settle for sub-par meat or pay exorbitant prices to enjoy a high-quality meal. At Yakiniku-Oh Goen, almost all the beef are imported from Hokkaido, Gunma, and Kagoshima Prefectures in Japan. In order to keep prices low, the founder Mr. Hisashi Matsumoto buys the entire cow. The meat is only sliced when orders are placed, and the restaurant never freezes it. Based on the meat delivery schedule, it is highly recommended to visit the restaurant on Mondays or Thursdays to get the freshest cuts possible. The recently opened 3rd Yakiniku-Oh Goen is now at Cuppage Plaza. This unique outlet not only serves delicious meats, but also a variety of foods and drinks with reasonable prices for lunch and dinner. Customers can enjoy stir-fried noodles, Japanese-style omelette, and salads in an Izakaya Japanese bar restaurant atmosphere. This style of dining is all the rage in Singapore, so be sure to enjoy the grilled meats here! One of their specialties is in providing a wide variety of grilled chicken called “yakitori”. Customers enjoy golden

brown grilled chickens with fragrant salt, paired with alcoholic beverages. To indulge yourself with more treats, try the ramen at S$6.80 for lunch, and S$9.80 for dinner, with noodle refills at S$1.50. In addition to ensuring the best cuts of meat at great prices, meals here are not subject to the usual 10% service charge! At Yakiniku-Oh Goen, the most popular beef cuts are the kalbi (belly), Sirloin, and Harami Skirt Steak (from Australia) – all at $12 a serving. Don’t miss the chance to try the robust and chewy beef tongue, $18, which is a favourite amongst Japanese customers. If you’re stumped on what to order, opt for a Clockwise: set meal, Sirloin, Harami Beef Belly, Skirt priced Steak, Beef Tongue between $36 and $120, to enjoy an assortment of cuts selected by our chef.

YAKINIKU-OH 5 Koek road #01-07/12,13 Cuppage Plaza, Singapore 228796 Tel: 6733 1248 Lunch Time: Monday-Friday 11:00-15:00 (L.O 14.30) Dinner Time: Monday-Saturday 17:00-23:00 (L.O 22:15) Closed On: Sunday and Public Holiday

Other Outlets: • Telok Ayer 122 Telok Ayer Street, Singapore 068591 Tel: 6336 3366 • Tanjong Pagar Blk 1 Tanjong Pagar Plaza #01-36, Singapore 082001 Tel: 6444 2488

* prices may differ from outlets

masters

KINGS OF

CREAM

Chef Yamashita

Soft, fluffy, and all things pretty. We find out what makes our beloved Japanese cakes so popular!

Pantler

sk anyone what comes to mind when they think of Japanese cakes, and they’ll tell you how delectably soft their sponge layers are, or how beautifully decorated these confections can be. And with summer being the time for all things vibrant and thirst-quenching, it’s no surprise that cakes topped with a bounty of juicy berries are popular Japanese treats loved across every city. But wait, you might wonder, ‘Aren’t cakes a Western invention?’. While Japanese cakes may be the pride of its people, it was actually the Portugese who first introduced them in the form of Castella sweets during the late 16th century. Made with eggs, flour and sugar, this basic recipe proved to be the starting point for a myriad of culinary inventions to follow. Today, contemporary Japanese sweets have mostly been influenced by French patisseries. Over the years, Western influence and innovative preparation techniques have created a unique, local style. Japanese-style cake is distinct – it has light sponge layers, a milder taste, local ingredients, and lavish decorations be it luscious fruits, origami-like swirls of cream or the complex pairing of textures. Amidst the sprawling landscape of bakeries and patisseries in Singapore, kings of cream reign over the confectionery kingdom. We speak with three cake chefs on how they remain on top, and why the Japanese-style cake is adored by one and all.

TEXT MATTHEW FAM PHOTOGRAPHY RAYMOND TOH/VINEYARDPRODUCTION

Henri Charpentier

Kings Of Cream

ne gets an instant feeling of warmth at Chef Yamashita’s eponymous patisserie. With the affable head chef chatting among his customers, it’s easy to feel right at home in this two-year-old shop. Trained at the Tsuji Culinary Institute in Osaka more than 30 years ago, Chef Yamashita is no stranger to the industry. He has worked in several patisseries across Japan, and even set up his own store in Nara Prefecture. Upon arriving here in 2009, he founded Glace, and subsequently Flor Patisserie in 2011. Trained under the expert eye of Chef Yamashita, many of his apprentices have gone on to open successful patisseries of their own. 2015 marked the opening of his present venture.

Masataka Yamashita Head Chef at Chef Yamashita

What’s your secret to running so many successful patisseries? Apart from getting the basics of baking right and the will to improve, I think customer service is important. 60% of the cake eating experience depends on service. If customers don’t feel good about the counter reception, it will spoil the joy of consuming their dessert regardless of how well your cake is baked or decorated. So, whenever my staff and I interact with them, we will do our best to accede to our customer’s requests and brighten their day. What are some of the different cake styles in Japan? Cakes in Tokyo tend to be mousse or chocolate-based. They are also meticulously decorated, petite, and dense in texture. In the western part of Japan where I come from, we usually make big cakes with fluffy sponge layers and decorate them with lots of fruits. At Chef Yamashita, our best selling strawberry shortcakes follow this traditional style. How have the tastes of Singaporeans changed over the years? When I first came to Singapore, local cake shops dominated the industry with their sugar rolls and chiffon cakes. So at that time, whatever I sold ended up popular because of its novelty. Presently, more Singaporeans have travelled to Japan and other parts of the world, so their tastes have become more sophisticated. They are now more discerning about flavour palates and the quality of cakes. What is your wish for Chef Yamashita? When I was working in Japan, my cakes were particularly popular among young children. They would save their pocket money just for a slice. It was heartening to see them grow up and introducing the same cakes to their own children. My wish is for the next generation to continue sharing and enjoying my cakes as tokens of love. Chef Yamashita is located at #02-44 Blk 1 Tanjong Pagar Plaza, Tel: 6604 9709

fter spending 7 years at the Grand Hyatt in Tokyo, Chef Tomoharu made his mark in Singapore with Resort World Sentosa’s Joël Robuchon restaurant in 2010. In 2014, he opened Pantler. Decked out in sleek, yet rustic décor, our next stop is a chic haven amongst the heady tourist crowds of Telok Ayer Street. Pantler is not your typical patisserie. With a wide variety of ingredients ranging from rhubarbs and figs, to bananas and rum, Chef Tomoharu boldly experiments with fresh ingredients to create unique works of art that taste just as good. How do you get inspired to create such imaginative cakes? Through the years, I’ve been blessed with good mentors from Japan and Singapore. They have imparted me with skills and knowledge to become the chef that I am today. At my present workplace, I also have bosses who give me the artistic freedom to experiment with quality ingredients and try new recipes. This lets my imagination run wild and helps me realise my vision.

Tomoharu Morita Head Chef at Pantler

What is most important when baking a cake? First of all, you need to master the basics. Each part of the cake must be perfectly made in order for the overall creation to succeed. Our specialty, the Yatsura, is a sentimental culmination of my years of training. It’s topped with a chocolate glaze, followed by a mousse layer, hazelnut feuilletine, hazelnut dacquoise, and the base. When making a cake with multiple layers, pay close attention to the base. It’s the most difficult part to bake, as it must support the upper layers and still have a delicate texture. What are some of the special ingredients used at Pantler? I use special Chitose strawberries grown in Cameron Highlands, Malaysia. At this Japanese-owned farm, strawberries have a fuller, sweeter taste, and are grown in an ecologically-friendly manner. Aside from premium flavour, the farm also separates their strawberries according to size. So this means I get to use petite-sized strawberries when decorating creations such as our Strawberry Tart. What do you hope to see more of in Singapore’s baking industry? In Japan, it is common for patisseries to exchange industry knowledge and information with each other. This helps the community improve their technique and creates a healthy learning environment where everyone can get inspired together. Unfortunately, this practice is uncommon in Singapore so I hope to see more of it in future. Pantler is located at 198 Telok Ayer Street, Tel: 6221 6223.

Kings Of Cream

anaged under the Suzette Corporation, Henri Charpentier opened in 1969. The bakery has since expanded with confectionaries galore and now stands at over 80 outlets in Japan. Just this year, it opened its second outlet at Tanjong Pagar. The storefront gleams in warm lights amidst the corporate crowd during rush hour. As the city winds up for a new day, the bakery has treats ranging from cakes to pastries already up on display. Chef Yokota, who is also in charge of the brand’s purchasing and marketing in Singapore, greets us on our early morning. What is one of the best-selling cakes at this bakery? Our strawberry shortcake, otherwise nicknamed as ‘the short’, was once celebrated as the best in Japan. At Henri Charpentier, we use this same award-winning recipe that’s a hit among local customers. Its sponge layers are exceptionally fluffy, pleasantly mild, and paired with rich layers of cream.

Kenji Yokota

Chef at Henri Charpentier

Are there any special ingredients used in these recipes? We make sure that only premium ingredients go into our various treats, be it cakes, tarts or jellies. Only the freshest, locally sourced ingredients go into our creations for the best taste possible. For some of our cakes, we also import Japanese ingredients like matcha powder and golden powder. How does Henri Charpentier cater to local tastes? We adjusted some of our recipes by making cake layers fluffier and less sweet. Across the board, we had to increase the size of our cakes in order to match up with industry portions. In Singapore, our Lemon Tart is served with meringue on top, whereas none is added in Japan. Taller swirls of chestnut cream are also used in our Mont Blanc. And our Raspberry Chocolat – containing chocolate sponge layers, cream, and a raspberry jelly glaze – is exclusive to Singapore. What makes the financiers here so special? Not to be mistaken for madeleines – which is made from sugar, butter, flour and lemon peel – financiers use finely ground almond powder instead of flour. From October 2013 to September 2014, Henri Charpentier sold over 24 million financiers, earning us the Guinness World Record of the best-selling plain financier company. Made from specially selected ingredients, our popular tea cake earned the name from its gold bar shape. When the French cake made its debut, Parisian bankers were also said to be one of its biggest fans, hence earning its moniker. Henri Charpentier is located at #B2-15 Tanjong Pagar Centre, 7 Wallich Street, Tel: 6386 8422

advertorial

Get The Green Japanese Diet In A Single Can! Sunstar promotes its line of health products for a balanced well being. The Humble Journey To Healthy Living

ounded in 1932, the company got its wheels turning in the manufacture of bicycle parts and rubber glue for tire repairs, before venturing in the oral care industry. Sunstar transformed the oral care industry with the production and sale of toothpaste in a tube since 1946, which was their creative innovation previously with a rubber glue in a portable metal tube for tire repairs on the go. Then it didn’t take a long time to be a leader of industry with many other oral products. And yet, the wheels of reinvention turned once more when Sunstar established KENKODOJO, the conglomerate’s branch of health foods for smart, Japanese living. Inspired by the management of diabetes, KENKODOJO’s line of health foods score high on taste, yet keep a lid on your calorie and sugar levels.

KENKODOJO Has Started A Health Retreat For Its Employees

Employees attend mandatory medical checkups, and are invited to stay in the retreat should measures such as cholesterol levels or BMI raise any flags. For a period of 3 days, they are introduced the Japanese basics of a healthy lifestyle. The facility’s health program helps you gain a better appreciation of health through its triple-pronged activities to balance diet, body and mind. Food at the facility is fresh, and contains an assortment of brown rice, green juice and healthy selections. Each morning, guests also hike a scenic 6km trek followed by a series of stretching exercises to release bodily tensions that affect posture and balance. You will also be treated to an effective hot and cold bath to stimulate one’s nervous system and improve blood circulation. All this aims to advocate Sunstar’s commitment to health, as expressed through KENKODOJO.

KENKODOJO Brand concept Re balance (RE) BALANCE BALANCE OF NUTRITION

Brown rice, vegetable diet and Aojiru (Green Juice)

unstar leads the way in endorsing healthy lifestyles: the 85 year old company first opened a health facility for employees in 1985, before extending its health philosophies to consumers through products in KENKODOJO. Located in Takatsuki City - between Osaka and Kyoto- the retreat is surrounded by lush, mountainous regions and the solace of nature.

BALANCE OF MIND

cold and hot water of contrast bath

BALANCE OF BODY

Japanese chiropractic and aerobics

KENKODOJO products are available now in Singapore! KENKODOJO Midori de Salana, Super Vegetable Drink

SPE C

ON TI

L PROMO IA 160g x 30 cans

S$95.30 (GST included)

U.P. S$105.90

Introducing the KENKODOJO Super Vegetable Drink. Great for busy folks on the go, each can substitutes a single vegetable serving of 105g! The full-bodied juice is made with 8 varieties of vegetables, and enhanced with apples and lemons, to give you a pleasing sweet and savoury taste. Plus, no sugar is added so you can enjoy a nutrition boost without the worry of excess calories. Not just that: the power juice is blended rather than juiced. This means that puree containing the whole nutritional value of vegetables is retained within the juice, giving you a more potent health boost.

A FAN OF SALANA SHARES HIS EXPERIENCE Mr. Chua, 62, Manager of I.T. Hardware Company

“I

’ve never been a fan of vegetables, but ever since my relatives starting developing a host of health problems, I started taking care of my health by consuming more vegetables. But due to the busy nature of my work, I hardly find time to have cooked meals at home. That’s where Kenkodojo’s Midori de Salana Super Vegetable Drink comes in – to compensate the oily and meat-heavy dishes at many restaurants, and to provide me a convenient boost of nutrients. When you think of green juices, bitter and unpleasant taste might come to mind. But the flavor of this drink is balanced by lemon and apple to create a truly appetizing experience. The juice also has a pleasant taste and pulpy texture that you don’t get from juice stalls that leave out fiber from vegetables. And unlike other European brands, Kenkodojo does not have a bitter, metallic aftertaste from the juice can. Plus, I can be assured of excellent Japanese food quality standards that include the use of non-GMO produce.

READERS TRY SALANA FOR THE FIRST TIME! Susan

Daphne

“It’s not good to consume too much of a single vegetable type as this may result in health complications. For example, eating too many carrots can cause orange skin discolouration. That’s why a good green juice should contain multiple vegetable types. But, juicing at home can be troublesome – it’s not practical to buy so many vegetable types in a single shopping trip. With Kenkodojo’s Midori de Salana Super Vegetable Drink, I am able to get nutrients from a comprehensive range of vegetables in the convenience of a can. And I don’t get any of the sharp, bitter taste from leafy greens either. I also like how the juice pulp is not too lumpy, and just the right consistency. I might even experiment using the juice in recipes.”

“The problem I have with vegetables is that I dislike eating leafy greens, and go for choices like carrots and long beans instead. So when I found out that Kenkodojo’s Midori de Salana Super Vegetable Drink included leafy selections like parsley, spinach and komatsuna, I knew this was a good way to consume leafy vegetables in a tasty, convenient way. Other juice brands tend to artificially sweeten their drinks and water them down. In contrast, Kenkodojo keeps their juice concentrated with flavour without any added sugar. Plus, the juice’s Japanese manufacturing process impressed me since the country has a good reputation for food standards. I hope to see this juice sold in more supermarkets and cafes across the island!”

Visit our Online Shop: For inquiries : sg.consumer@sunstar.com

onlineshop.sg.sunstar.com Also available at MEIDIYA

EatingSushi With Poise Appreciate sushi’s delicate dining etiquette

rom gourmet masterpieces in Michelin-star restaurants to convenient store snacks, sushi has captivated the taste buds of foodies across the world with its freshness, taste, and visual beauty. However, the bite-sized beauty that we know of today looked very different centuries ago. As far back as the 8th century, traders from Southeast Asia and China would salt gutted fish and wrap them in fermented rice as a preservation technique. The lactic acid produced from fermented rice would pickle and slow bacterial growth in fish, making them last longer during voyages. This marked the origin of sushi in Japan. Called nare-zushi (fermented sushi) in Japan, only the fish would be consumed and its rice component thrown out. Its salty and sour profile is also different from sushi today! It was only during the early 19th century that heralded the modern haya-zushi (fast sushi). For the first time,

vinegar was added to rice and eaten together with sashimi. This culinary breakthrough did away with the timeconsuming preparation of nare-zushi, to create speedy, delicious bites. Sushi Eating Etiquette Using chopsticks to eat sushi is generally accepted, but if you’re looking to follow traditional dining etiquette, use your fingers. For extra flavour, simply pick up the sushi and gently dip into soy sauce without drenching it. Adding too much sauce will overpower its fresh, subtle flavours. If you are handling nigiri - sashimi on top of an oblong ball of rice - be sure to dip from its top sashimi half. Dipping rice first will soak the mound, causing it to loosen and break off into the sauce dish. This leaves behind an unsightly trail of rice. When consuming nigiri, ensure that the sashimi touches your tongue first, so you can savour its freshness. Then, put the whole portion in your mouth. It is

considered bad etiquette to bite your sushi halfway and leave the unfinished portion on your plate. Most restaurants serve a side of pickled ginger slices with sushi. Instead of garnishing your sushi with these slices, eat them separately. Consuming ginger and sushi together would upset the delicate balance of flavours. The correct way of eating pickled ginger is to take a slice before starting on a sushi dish. This neutralises your palate to help you fully appreciate sushi’s intricate flavours. Another common mistake diners make while eating sushi is to mix wasabi and soy sauce in a single saucer. This practice is frowned upon, as authentic wasabi is difficult to grow and harvest. So be sure to enjoy its complex flavour profile without diluting it. If you need more wasabi, simply add a small potion on top of your sushi. So pay homage the food’s long, celebrated history by practicing these sushi dining etiquette tips!

TEXT MATTHEW FAM

flavours the right way.

Taste of Warmth of Japan In Japan, Oden and Hotpot is the ideal comfort food to eat during winter season. Now you can eat these fine selections during a cold rainy season in Singapore! Hakata’ s Soul Food MOTSU NABE is a hot pot made from Motsu (offal), it contains lots of nutritious vegetables. The motsu nabe is also rich in collagen to brighten up your skin. No MSG added.

Japanese Restaurant Goku 33 Mohamed Sultan Road #01-02 S238977 Tel: 6735-4232 Opening Hours: •Monday-Saturday 18:00-2:00 •Closed on Sundays http://www.goku.com.sg 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.

Singapore River

Swissotel Merchant Court

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Manpei

5 Magazine Road, #01-01 Central Mall Singapore 059571 Tel: 6533 0266 Opening Hours: •Monday-Saturday 18:00-4:00 (LO3:00) •Closed on Sundays

cool bites

A Kamaboko

Reinvention The Kawachiya Company has transformed a Japanese staple into stunning works of art that keep up with the times.

amaboko, otherwise known as fishcake, is made from finely blended fish meat. It is then shaped into a loaf and steamed until firm and springy. This Japanese staple comes in numerous forms throughout the region. In Northern Japan, cylindrical kamaboko grilled on a stick is called chikuwa. And in Southwestern Japan, fishcake is traditionally deep-fried and called satsuma-age.

A Wedding Affair One of the traditional masterpieces that Kawachiya makes is red snapper-shaped kamabokos in various sizes. According to second-generation CEO of the company, Mr. Hajime Kawauchi, newlyweds traditionally presented these fish as gifts to their wedding guests. “After the banquet, guests would cut their kamaboko gifts at home to distribute among neighbours as a symbol of happiness,” he shares. However, behind each of these vibrant showstoppers lies a series of laborious sculpting. “The craftsmen meticulously form the fish’s relief using piping bags and sculpting knifes to create lifelike details,” he says. These days, to cope with modern preferences and a decline in wedding kamaboko, the company produces sleeker, smaller fishcakes as wedding gifts in tandem with its traditional offerings.

Paint It Pretty Each year, a nationwide competition is held for the grandest craft kamaboko, where kamaboko sheets are transformed into glorious works of art. And unsurprisingly, Team Kawachiya frequently comes out tops. “Sometimes, it takes up to five craftsmen and one month to complete a single masterpiece,” Mr. Kawauchi adds. Usually, natural dyes from orange, green tea, and pumpkin are used in colouring kamaboko. But for this occasion, artificial colouring is used for a wider range of saturated hues, depicting anything from Japanese landscapes to mythological folklores. Simplicity In Sushi Not only does Kawachiya excel in flamboyantly designed kamaboko, it also shines in its understated elegance of sushi kamaboko too. Don’t be fooled by its appearance – this is not your usual rice-and-sashimi combination. “My father thought about innovating kamaboko and noticed how everybody in Japan loved sushi, so he replaced the rice portion of sushi with a slice of kamaboko,” shares Mr. Kawuchi. The idea hit off with such rousing success that at one point, there were over a thousand variations. Today, the company streamlines this to just nine of its best selling varieties to the likes of unagi, shrimp, and salmon. Despite a decline in homegrown crafts, Kawachiya preserves this Japanese treasure of traditional kamabokomaking that’s every bit the darling of the Toyama Prefecture, Japan and beyond.

TEXT MATTHEW FAM

Premium Craftsmanship Established in 1947, Kawachiya opened its first store in the Toyama Prefecture selling premium kamoboko. Ranging from understated to extravagant, these delicacies are usually presented as souvenirs and gifts. Undeterred by changing consumer habits, the company also prides itself with an ability to innovate while staying true to the traditional craft of kamaboko-making.

InspiringThe Industry advertorial

he countdown to Southeast Asia’s most exciting F&B trade shows has begun! Speciality & Fine Food Asia (SFFA) and Restaurant Pub & Bar Asia (RPB Asia) are two brand new trade shows that are set to inspire the F&B, hospitality, retail and foodservice industries across Southeast Asia this year. Held at Suntec Singapore from 18 – 20 July 2017, SFFA is the inaugural Asian edition of the market-leading Speciality & Fine Food Fair in London. The UK show has been providing a dedicated platform for gourmet, artisan and premium food producers and suppliers to meet with key trade buyers in Europe for the past 17 years. It has also played a pivotal role in unveiling new brands and inspiring exciting trends. RPB Asia, created in response to demand from the restaurant, pub, bar and hospitality industries, will be the very first trade show of its kind to focus solely on the needs of these sectors in this region. The show will be located alongside SFFA, providing trade visitors an excellent opportunity to explore both events under one roof. Both shows are jointly organised by Montgomery Asia and UK-based Fresh

Montgomery, a specialist exhibition organiser in the foodservice and hospitality industries.

Innovative Event Highlights

The events will showcase innovative highlights such as the Start-Up Village – dedicated zones showcasing over 50 up-and-coming artisan F&B producers and suppliers; Fine Food Live – an inspiring chefs’ demo theatre covering the latest flavour trends, menu design styles and topical issues such as sustainability and provenance; The Centre Stage – a hub of activity comprising masterclasses and demos for wines, cocktails, other alcoholic beverages and coffee; and the Business Mentoring Area - where SME experts are on hand to offer free one-to-one practical advice on various business aspects. A key partnership at the inaugural

Restaurant Pub & Bar Asia 2017 Event Dates: 18 -20 July 2017 Event Venue: Suntec Convention & Exhibition Centre, Singapore

SFFA is The Great Taste Awards – a globally recognised benchmark for the world’s best food and drink. It has been described as the Oscars of the food world and the epicurean equivalent of the Booker Prize. Organised by the Guild of Fine Food, visitors will be the first in Southeast Asia to see and sample over 200 Great Taste award-winning products.

Source, Discover, Network Promising an unrivalled line-up of over 120 brands from more than 15 countries across Asia Pacific and Europe, the shows are a must visit for for F&B professionals to source the latest products, discover exciting new trends, and network with the industry’s finest. Registration is now open. Visit www.speciality-asia.com to register for your free badge. For more information, visit www.speciality-asia.com and www.rpb-asia.com.

Speciality & Fine Food Asia 2017 and Speciality Chocolate Asia 2017 Event Dates: 18 -20 July 2017 Event Venue: Suntec Convention & Exhibition Centre, Singapore

Montgomery Asia Events Pte Ltd

Add: Suntec Singapore, 1 Raffles Boulevard, Suntec City, S(039593) Email: marketing@speciality-asia.com Web: www.speciality-asia.com

recipes

ABC Cooking Studio Presents ...

Get Veggie Power

From Goma-ae And Shira-ae! Sonia Phua

cooking instructor at ABC Cooking Studio

ABC Cooking Studio, which opened its first studio in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare goma-ae and shira-ae.

Ingredients (2 servings) 2 bundles spinach

1 tbsp salt

Preparation

Blanche spinach for one minute. Remove from boiling water and soak in iced water. Then, remove and squeeze out excess water. Cut into 5cm long sections.

Goma-ae

Ingredients (2 servings)

1 tbsp white sesame powder / ground sesame seeds 1 tbsp white sesame seeds 1 tsp sugar

1 tsp soy sauce 2 tsp water 1⁄2 tsp dashi

Directions

1. Mix all the ingredients in a bowl. 2. Add spinach and mix. 3. Drain excess fluids and serve on a small plate.

Shira-ae

Ingredients (2 servings)

Tofu 40g 1 tbsp white sesame powder / ground sesame seeds 1 tbsp white sesame seeds

1 tsp sugar 1 tsp soy sauce 2 tsp water 1⁄2 tsp dashi

Directions

1. Wrap silk tofu in baking paper. Place in heat-resistant container. Microwave at 500W for 1 minute and 30 seconds. Leave it to cool. 2. In a separate bowl, mash tofu with fork until it becomes a paste. 3. Mix tofu with ingredients. 4. Add spinach in the bowl and mix. 5. Drain excess fluids and serve on a small plate. Watch how to make Goma-ae and Shira-ae at OISHII TV on YouTube.

TEXT MATTHEW FAM RECIPES ABC COOKING STUDIO

“G

oma-ae and shira-ae are vegetarian dressings mixed with vegetables, and served chilled. Goma-ae is the base recipe made with sesame, and adding mashed tofu to this mix would give you shira-ae. The recipes we’re introducing make use of various types of vegetables to show the versatility of these healthy treats. Feel free to substitute certain ingredients in the dressing too. For example, in the goma-ae recipe, some people use peanut butter as a substitute instead of traditional ingredients (sesame paste or powder) that’s harder to find in local supermarkets. Peanut butter is a good alternative as it can replicate the thick texture of sesame paste, while having a sweet and salty taste. For shira-ae, you may replace dashi powder with chicken or mushroom stock cubes. Remember to use this sparingly as cube stocks are very salty, and could overpower the dish’s fresh flavours. Today, we’ll be using spinach as the vegetable base for our two dishes. One thing to note while cooking green, leafy vegetables is to blanche it in boiling water with a pinch of salt. This brings out its vibrant, green colour. Then, transfer the vegetables into a bowl of iced water to maintain its vibrancy. This method of cooking also retains as much nutrients in the vegetables as possible. These healthy dishes are fast and easy to make. In fact, they only take about 5 to 10 minutes. We hope you’ll have fun making these recipes, including the ones on the following pages!

We will be using spinach for both recipes because of its high protein and fibre content. Feel free to substitute with any vegetable of your liking.

Green Bean Goma-ae

Ingredients (2 servings)

120g green bean A pinch of salt 1 tbsp white sesame powder / ground sesame seeds 1 tbsp white sesame seeds 1 tsp sugar 1 tsp soy sauce 2 tsp water 1â &#x201E;2 tsp dashi

Directions

1. Boil green beans in pot of water with pinch of salt. Drain green beans. 2. Diagonally cut green beans at 4cm lengths. 3. Mix ingredients in bowl.

Cherry Tomato and Garland Chrysanthemum Shira-ae

Ingredients (2 servings)

10 pcs cherry tomato 60g garland chrysanthemum (shungiku or tang-o) 40g silk tofu 1 tbsp white sesame powder / ground sesame seeds 1 tbsp white sesame seeds 1 tsp sugar 1 tsp soy sauce 2 tsp water 1â &#x201E;2 tsp dashi

Directions

1. While the silk tofu is warm, mash it in a bowl until smooth. 2. Add ingredients to tofu and mix. 3. Add cherry tomatoes and garland chrysanthemum. Mix well. 4. Serve in two bowls.

About ABC Cooking Studio

ABC Cooking Studio has 135 studios currently operating in Japan, with another nine in China, two in Hong Kong, two in Taiwan, and one each in Korean, Singapore, and Thailand. The studio provides cooking, bread, cake, and wagashi (traditional Japanese confectionery) making classes in a comfortable and relaxed environment. The classes are done in small groups, ensuring maximum support from the instructors. In May 2016, after celebrating its first year anniversary, the ABC Cooking Studio in Singapore received the Singapore Enterprise Medal of Honour Top 100 SMEs 2016.

Shun : Best in season In summer, lots of colorful fruits and vegetables are ripe and ready for harvest. In this photo (from top), cabbage, lettuce, green pepper, carrot, tomato, zucchini and eggplant.

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Distributor NPE Print Communications Pte Ltd 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.

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3. Join the community Meet like-minded people and learn more about Japanese food and culture.

ISSUE 13 April-June 2017

HelloKOTO

MCI(P)019/08/2016

A charming mix of old and new. Discover a whole new side of Koto City on p12 now!

KOJI UP!

What’s the secret sauce?

CHEF GUNTHER HUBRECHSEN

“It’s no secret I’m a big fan of Japanese produce!”

Tendon Loving Care Tendon masters are no fry guys.

Oishii_Spring_13 final_r2.indd 1

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

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SANDAIME BUNJI

Since the opening of Sandaime Bunji in 2011, it has gain fame for its voluminous dishes such as their Wagyu Round Roast Beef, Gyutan and Oden served at incredibly reasonable prices. Bunji specializes in authentic Sendai cuisine. It has a charming interior decor to make you feel at ease, where you can dine and be seated in Zabuton, Al Fresco, or even counter seats right next to the chefs. Feel as though you’re transported back to Japan, and enjoy the warm relaxing Izakaya atmosphere at Sandaime Bunji. WAGYU ROUND ROAST BEEF BOWL

Wagyu Round Roast Beef bowl is one of the most popular dishes, served with a generous portion of 250 grams Wagyu beef slices stacked on top of the rice.

WARAYAKI KATSUO NO TATAKI

Katsuo-no-tataki is lightly roasted bonito.Warayaki is a traditional straw roasted cooking method which sear the outer layers of the fish, leaving the centre of the fish tender and juicy. Additionally the burning straw adds a delicate “smoked” aroma to the cooked meats and fish.

SANDAIME BUNJI

9 Raffles Blvd #01-14/15 Millenia Walk S039596 Monday - Saturday 11:30-23:00 Sunday & Public Holiday 11:30-21:00 Tel: 6333 1516 www.facebook.com/SandaimeBunji

SHIOGAMA ODEN

Oden is a dish consisting of several ingredients such as: boiled eggs, daikon radish, konnyaku and fish cakes stewed in light soy sauce and dashi broth.

GYUTAN

Gyutan a popular dish in Japan serving beef tongue, is a well-known product of Sendai. It is usually charcoal grilled, and thinly sliced and served together with spicy miso.