Oishii#15 ebook by Oishii

ISSUE 15 October-December 2017 MCI(P)021/08/2017

Sea-rious Business

All you need to know about Japanese seaweed!

Morsels of Goodness

Petrina Loh: from banker to award-winning chef.

ONE

POT

WONDER

Oden masters share their secrets.

Kagoshima Calling

Find out more about this coastal cityâ&#x20AC;&#x2122;s fascinating history and food culture on p20!

contents

Sweet Like Nectar These Japanese strawberries grown in Cameron Highlands

are juicy, soft, and sweet.

A Kiss to Kagoshima This southern beauty is said to be the birthplace of Japan’s

Meiji Industrial Revolution!

Oh My, Oden! From traditional to modern variants, discover different ways

Fall In Love With its bountiful harvests, it’s no surprise that autumn is the

04 06

season of healthy appetites!

A Year of Good Food Catch these food events around Asia!

43 46

of appreciating Japanese oden.

Koi Aspirations Traditional sake bottle designs get a fresh spin!

Enjoy The Eggy Goodness Of Tamago-Don Egg lovers—rejoice! These yummy recipes are a must-try.

Celebrate the Day of Sake together, KANPAI! Sake’s versatility, intricate

production process and rich cultural heritage make it one of

Japan’s well-loved drinks.

Level Up Your Comfort Food A Japanese-Hawaiian dish gets upgraded with succulent beef tongue. The dish pictured on the cover is specially prepared by Chef Petrina Loh.

Watch and Sea Did you know there are more than 8,000 species of seaweed in the ocean?

opening notes

What’s not to love about fall? The air is cooler, the scenery is spectacular, and it’s the harvest season. That means delicious food… lots of it!

Fall In

LOVE

icture this. Wide swathes of reds, bronzes, and golds spread out for miles and miles around you. The sky is a swirl of pink, lavender, and mauve. Sounds like the setting of a romance flick or TV drama, doesn’t it? Autumn foliage is a magnificent sight to behold, which is why the Japanese are known to set aside time to marvel at these picturesque scenes. In fact, there is a special term for the viewing of autumn scenery—momijigari. From midSeptember right up to about early December, you can drink in this splendour at various spots across Japan. Apart from beautiful landscapes, autumn also brings with it a slew of unique seasonal snacks. Try the delicious momiji (maple leaf) tempura, where maple leaves are lightly fried in tempura batter. Another snack to try is momiji

manju – a type of wagashi made by steaming ingredients like azuki bean paste wrapped in kneaded dough. It’s shaped like a maple leaf to commemorate the season! Speaking of food, autumn is also an important time for farmers and food producers as it is a time of harvest. Across Japan, autumn is known as the “season of healthy appetites” as many ingredients are in season and it’s a time of great feasting. Some of the season’s best ingredients include akisake, chum salmon (a less fatty variety of Pacific salmon), and sanma (Pacific saury). Other seasonal favourites to look forward to include matsutake mushrooms (which are prized for their rich, umami flavour), kabocha (Japanese pumpkin), kuri (Japanese chestnuts), and satsumaimo (sweet potatoes from Kagoshima). Psst … find out more about satsumaimo and other delectable produce from Kagoshima Prefecture in our regional highlights on pages 20-31!

A Postcard from Japan OISHII reader, Bridget Peh, shares with us her favourite Autumn time memories in Japan. She says, “I took the picture while I was travelling in Iwakuni along Sanyodo during late autumn. Much to my dismay, many maple leaves were already faded and fallen, particularly in Miyajima. So when I discovered there were still some hanging over the famous Kintaikyo, I gleefully took up position from where I could fit in the koyo leaves and Kintaikyo, and snapped this picture.”

The beginning of autumn also marks the start of the annual sake-brewing season. In fact, ever since 1987, the Japan Sake and Shochu Makers Association (JSS) have designated the first of October as World Sake Day. Traditionally, October 1 marks the start of the fiscal year for sake production as it immediately follows the harvest of sake rice and is the best time for making sake. Over the years, World Sake Day has grown to be an international celebration. In Tokyo, you can enjoy a cup of free sake, courtesy of the JSS. Alternatively, if you’re at a bar or restaurant that specialises in Japanese sake, it’s likely they’ll have a special event or discount on that day. Whatever it is, it doesn’t hurt to ask! Closer to home, in Singapore, we at OISHII also have events to commemorate the occasion so keep a lookout in this issue and on our social media pages!

TEXT VANESSA TAI

What’s Brewing

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CONGRATULATIONS! The sight of hundreds of maneki-neko the renowned Japanese cat figurine, which signifies good luck and fortune in Gotokuji Temple, marks a mind-blowing and unforgettable sight. Who could resist such an instagrammable spot? Truly impressive and highly recommended for a visit to this unique shrine in Tokyo’s Setagaya Ward! - jrvacationsg We think that it’s a remarkable sight to witness a vast sea of Maneki-neko, white cats in the way the picture is framed. We can imagine there’s so many more cats beyond this frame. Not only is this photo an Instagram-able shot, but also captures the vast number of cats in various shapes and sizes. Thank you jrvacationsg for sharing such abundance of good luck and fortune with us! – OISHII editorial team

RUNNERS UP

THE FINALISTS

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

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<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.

Health Ingredients Japan 4 to 6 October 2017

TOKYO, JAPAN

In response to the fast growing health and wellness industries, this trade event—the biggest health ingredients and service exhibition in Japan—brings together the latest in health foods and functional ingredients.

“Japan’s Food” Export Fair 2017 11 to 13 October 2017

Tokyo Ramen Show 2017 26 October to 5 November 2017

TOKYO, JAPAN

This is one of Tokyo’s largest outdoor events dedicated to ramen noodles. The country’s most popular stalls will be present, and you can also try soups and combinations specially created for the event. Slurp up!

CHIBA, JAPAN

This is the inaugural event for importers and international buyers of Japanese food items, with over 20,000 food items on show. Supported by the Ministry of Agriculture, Forestry and Fisheries (MAFF), this is an ideal platform for you to source the best of Japan’s food products.

Olive Oil Kansai International 2017 11 to 13 October 2017

OSAKA, JAPAN

For all things olive oil, head down to this specialty exhibition where you’ll get to participate in guided tasting tours, live cooking demonstrations, and business matching sessions. Prior to the actual exhibition, the international olive oil competition “Sol d’Oro Southern Hemisphere”—touted as the most important international olive oil competition in the world— will come to Osaka from 11 to 15 September.

WtFood Expo 24 to 26 October 2017 Bringing together decisions makers, industry experts, and carefully selected buyers from all over Japan, this byinvitation-only event promises to be among the leading food trade event in the country. In addition to the exhibition, WtFood Expo also organises a gala dinner where you can meet and mingle with participating buyers and food producers.

Niigata City Food Fair in Singapore 27 October to 11 November 2017

SINGAPORE

Tong Lè Private Dining welcomes their guests with Niigata’s finest ingredients prepared by renown chef Ken Ling during this limited time. Chef Ken Ling flew to Niigata CIty himself to chose best seasonal ingredients which grown there to serve his guests with his famed modern Chinese cuisine. Exclusive menu is available both lunch & dinner.

TOKYO, JAPAN Shochu de Kanpai in Singapore 1 November 2017 Kagoshima Prefecture is organizing a shochu promotion event at JR café located in Tanjong Pagar. Kagoshima is well known for its Satsuma shochu, which is distilled from sweet potatoes. There are several shochu brands available at the event, introducing varieties of shochu and how to enjoy them. Prior to this event, JR café will serve special menu Kagoshima products between 7-27 October.

SINGAPORE

advertorial

Japanese Sake Meets Italian Cuisine at LUKA

At Luka, you can now indulge in this culinary fantasy! Founded in May 2017, the restaurant is now a hip joint frequented by many. Don’t miss its limited promotion of sake and Italian cuisine – Mr. Takashi Okuno, owner and chef at Luka says, “Sake’s rich, sharp flavour compliments Italian cuisine’s comforting dishes”. UNI AGLIO E OLIO × KAKUREI Kakurei Daiginjo (Bottle: $98, Glass: $13) is made with Yamada nishiki rice, and has a clean flavour with a hint of acidity– just like an apple. Mr. Okuno recommends pairing it with a creamy pasta ($26) so the Sudachi flavours can stand out.

ASSORTED APERITIVO × HAKKAISAN Mr. Okuno prepared an assorted plate ($15) comprising smoked egg with wagyu & uni, wagyu bresaola, and freshly shucked Japanese oyster & ikura. “Sake brings out the delicate flavours of Japanese ingredients,” he says. The Daiginjo Hakkaisan pairing (Bottle: $138, Glass: $18) is made with rice polished to 40%. Its fresh, dry flavour goes will with this cold appetizer.

WAGYU GRIGLIA × KUBOTA Grilled wagyu is one of Luka’s famed dishe ($25, 100g). After all, cooking lean meat is one of Mr. Okuno’s specialty! This rump has a smooth texture and rich taste, and is best paired with a balanced, yet full-bodied Kubota Manju (Bottle: $128, Glass: $17).

Mr. Okuno trained at Napoli and Piemonte, and introduces Japanese flavours to Italian culinary techniques. From 1 October, he will begin a series of Italian cuisine and sake pairings, along with tantalising sake promotions. “It’s a fulfilling challenge to pair sophisticated sake with great recipes,” he says. Address: #01-16/18, Tanjong Pagar Road, Singapore 088441. Tel: 6221 3988. Opening Hours: 12am – 4pm (LO. 3.30pm), 4pm – 12mn (LO. 11.30pm). Closed on Sundays. https://www.ristoranteluka.com/

events

Sak e

Celebrate the Day of together, KANPAI! The fight to keep sake culture alive is stronger than ever, starting with embracing the celebration of Sake Day.

A tribute to a well-loved drink OISHII has organised and supported

KANPAI! events in Singapore for the last four years. Prior to the 5th edition of KANPAI!’s event, we interviewed Mr. Masumi Nakano, Committee Chairmam, Overseas Sake Promotion Committee at JSS and the owner of Dewazakura Sake Brewery. He tells us more about the popular drink and how it can bring people together.

Dewazakura Sake Brewery Last year, Yamagata Prefecture, where Mr. Nakano’s brewery is located, was granted the bona fide Geographical Indication (GI), making them the first prefecture in the world to achieve this. The region and its producers now have the exclusive right to label their sake ‘Made-inYamagata Prefecture’. The taste and flavour of sake varies according to where and how it’s produced. For example, sake that undergoes more rice polishing becomes more fragrant. And that’s not all—drinking sake in different temperatures also brings out its flavours. Mr. Nakano’s brewery contains a range of sake choices catering to various consumer palates: there are bubbly, sweet, dry and even mature sake. Naturally, he is a true fan of the beverage. For starters, Mr. Nakano hopes to make ginjo sake internationally recognised. Made from high levels of polished rice, the sake carries a beautiful aroma. He also admits another measure of success would be an increase of breweries around the world.

Rooted in Japanese culture Mr. Nakano posits that young people don’t

like being drunk these days, hence the decline in sake consumption since its peak 40 years ago. Instead, they regularly neutralise hard liquor, such as gin and whisky with soda. In order to get consumers to fall in love with sake again, both locally and overseas, Mr Nakano believes the key is understanding sake’s roots in Japanese culture. “Since sake is the national beverage of Japan, it’s important to appreciate Japanese culture. Apart from that, we should educate people about the process of brewing sake, and which foods to pair them with,” he says. “We also hope to spread Yamagata Prefecture’s culture and its noteworthiness of brewing good sake, by inroducing the drink to overseas markets.”

Connecting people with sake For this year’s Kanpai event in Singapore, Mr. Nakano is optimistic about the attendance. Last year, about 77,000 people from 9 countries showed up. According to him, the most important rule when drinking sake is to have fun and be adventurous in tasting different types of sake one isn’t used to, even if they are used to one label. Mr. Nakano shares, “In Japanese, there’s a phrase that means once you start drinking together, you become friends. Through sake, people will always have a good time. Hopefully, the Kanpai movement will bring the world together. KANPAI!”

TEXT GRACE YEOH

very 1st October, the sake-loving world celebrates World Sake Day (Nihonshu no Hi). First celebrated in 1978, the occasion was declared by the Japan Sake and Sochu Makers Association (JSS) for a number of reasons. Firstly, this date marks the start of a new sake brewing season lasting all the way till April the following year. October also marks the start of autumn, a time when spring’s young brews mellow and start to become more complex. Coincidentally, the Japanese character for sake, 酒, contains 酉, the chicken, which happens to be the 10th animal sign in the zodiac thus corresponding October’s numerical order.

Kanpai!

“Let’s KANPAI at the stunning and prestigious BEAST & BUTTERFLIES. Sample a wonderful variety of sake while experiencing diverse cultures”

OISHII KANPAI!! 2017 :

- Buffet + free flow sake , Start time - 6:30pm (Open 6:00pm), 7:30pm Kanpai together! - Ticket price:$100 nett (OISHII Member $85 nett) BEAST & BUTTERFLIES IN M SOCIAL SINGAPORE

https://www.millenniumhotels.com/en/singapore/m-social-singapore/ 90 Robertson Quay, Singapore 238259 Tel: 6206-1888 Supporters: Sakemaru, Epicurean Nomads, Okazaki Brewery, Kanemitsu Brewery, JAS and Tawaraya Singapore Organized by: Media Japan, Millennium Hotels and Resorts

Reservation & inquiry : oishiikanpai.peatix.com

Let’s KANPAI together at our associated restaurants on 1 October!!! Tomisushi Echigotei

Sushi Yonpachi

Kanpai Set $38++

Kanpai Set $15++

270ml sake (cold or hot) + 3 appetizers (2 Tochio Age, 3 Yakitori, Maguro Yamakake)

Sake (Kanpai event limited) + 2 appetizers

KANPAI! Time 7:30pm Opening hours 3:00pm-11:30pm(LO. 11:15pm) Address 35 Cuppage Road Cuppage Terrace S229459 Reservation Walk-in Tel 6333-4633 Website http://www.tomisushi.asia/

KANPAI! Time 7:30pm Opening hours 5:00pm-10:00pm Address UE Square #01-75 205 River Valley Road (unity street) 238274 Reservation Necessary Tel 6732 3110 Website https://www.facebook.com/Yonpachi-GyojoSingapore-四十八漁場-959560140822280/

Hana Hana

JUN Oden & Sake Bar

Kanpai Set $25++

6 Kinds of Appetizers + Mini Barachirashi + Sake KANPAI! Time 7:30pm Opening hours (only for 1st October) 6:00pm-11:00pm Address 1 Tras Link #01-17, Orchid Hotel, S078867 Reservation Walk-in Tel 6444-7753 Website http://www.facebook.com/teppeigroup/

KANPAI! Time 7:30pm Opening hours 7:00pm-11:00pm Address 150 Orchard road #02-21 Orchard plaza S238841 Reservation Necessary Tel 9625-1224 Website https://www.facebook.com/JUNSAKEBAR/ Check out our Oishii Kanpai facebook page for more detail informations

events

Takeda Shoten

Kabuke

Kanpai Set $68++

All you can drink Sake from 6pm till 9pm + Complimentary Japanese Tapas.

KANPAI! Time 7:30pm Opening hours 12:00pm-2:30pm / 4:30pm-10:30pm Address 1 Tras Link #01-08 Orchid Hotel S078867 Reservation Necessary Tel 6444-0880 Website http://www.takeda-shoten.sg/

KANPAI! Time 7:30pm (we will serve a special Sake for everyone) Opening hours (only for 1st October) 6:00pm-10:00pm Address 200A Telok Ayer Street S068368 (Level 2) Reservation Necessary Tel 8822-5525 Website www.facebook.com/kabukesg

Ami Ami

Sumiya Suntec City

Kanpai Set $21.80++ (U.P. $34.40++)

Kanpai Set $18.80++(U.P. $22.40++)

KANPAI! Time 7:30pm Opening hours Sunday 11:30am–3:00pm, 5:30pm–10:00pm Address 1 Kim Seng Promenade, #B1-03/04 Great World City, S237994 Reservation Necessary Tel 6835-9071 Website www.amiami.com.sg

KANPAI! Time 7:30pm Opening hours Sunday 11:30am–3:00pm, 5:30pm–10:00pm Address 3 Temasek Boulevard #03-332/333 Suntec City North Wing, S038983 Reservation Necessary Tel 6235-1816 Website www.sumiya.com.sg

Kobore Sake (Overflowing sake) + Edamame + Grilled Homemade Dried Mackerel with Soy Sauce

Sumiya Original Bamboo Sake + Fried Popcorn Chicken + Edamame

Sake Lovers, unite!!! Associated Restaurants:

Bar Nippon + Hokkaido Izakaya (Wisma Atria)

Address: 435 Orchard Road #04-49 Wisma Atria S238877 Tel: 6262-3425 https://www.facebook.com/barnippon.sg/

Donpachi Sake Bar

Address: 5 Koek Road #B1-23 Cuppage Plaza S228796 Tel: 9667-3659 https://www.facebook.com/DonpachiSakeBAR

Dosukoi Sakaba

Address: 5 Koek Road, #B1-24/25 Cuppage Plaza, S228796 Tel: 6733-6847

TEPPAN Q

Address: 11 Unity Street, #01-21/22, Robertson Walk S237995 Tel: 6235-0629

Ryu’s Japanese Restaurant & Sake Bar

Address: Capitol Piazza #01-87, 15 Stamford Road, S178906 Tel: 6384-9087 https://www.facebook.com/ryus.jp/

Gyoza Bar

Address: 7A North Canal Road 2F S048820 Tel: 8319-0875 www.gyozabar.sg

KAMOSHITA

Address: 5 Neil Road S088806 Tel: 6221-3950 http://facebook.com/KAMOSHITA-948076418617295

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Shukuu Japanese Izakaya & Sake Bar Address: 8 Stanley Street S068727 Tel: 6327-9240 https://www.shukuu.sg/

artistic

creation

LevelUP Your ComfortFood

CHEF PETRINA LOH After 8 years as a private banker in Singapore, Chef Petrina Loh reinvented herself by studying at the California Culinary Academy in San Francisco. Upon completing the Le Cordon Bleu program, this gutsy aficionado worked in several Michelin starred restaurants. In 2012, she returned to Singapore and opened Morsels in 2013. Known for its fusion small plates, Morsels draws influence from Japanese, Korean, and Chinese cuisines among others. It even won Restaurant of the Year as well as Chef’s Choice in this year’s World Gourmet Summit! The key to fusion fare according to Chef Petrina Loh? Knowing your ingredients.

Morsels is located at #01-04, 25 Dempsey Road, Tel: 6266 3822

TEXT MATTHEW FAM PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTIONS

“I

think it’s a misnomer to suggest there is a “pure” cooking style. Each cuisine may have unique culinary features, but many elements are also shared. For example, Japanese miso, Korean doenjang, and Chinese doubanjiang are all bean pastes used in soups. But acknowledging this isn’t enough—you should also respect the culture of your produce, its flavour profiles, and what you want out of them. For my 1824 Beef Tongue Musubi, I deconstructed and elevated Spam Musubi, a popular comfort food within the Hawaiian Japanese community. I enjoyed this dish many times during my stay in the States. To mimic the taste of spam without processed items or MSG, I used a healthier alternative—beef tongue. Usually, people thinly slice and grill this yakiniku style. However, I wanted to tease out the tongue’s soft texture through a 7-day brining process using lots of spices. Then, I sous vide the tongue in beef master stock. Rather than adding condiments as a finishing touch, I seasoned the ingredient during each step of cooking to create a complex and nuanced taste profile. I also used Akitakomachi rice—a premium variety known for its sweet, petite grain and plump texture. The rice is grilled onigiri style, giving it a crispy exterior and a soft, chewy interior. This adds a tinge of bitterness to complement the succulent beef tongue. Instead of using Japanese wakame that ends up too bitter when roasted, I lightly roasted Chinese seaweed normally found in yong tau foo soups. Lastly, I paired Korean-style raspberry sauce with sesame oil and mushroom stock. Oyster mushrooms add the finishing touch for that earthy, autumn flavour.”

advertorial

city

Niigata Prefecture

2017 food fair in Singapore

Niigata City

Fresh Niigata products will be available in Singapore from this October!

iigata City is blessed with a rich food culture. Known as the “Food Kingdom”, the city produces a variety of agricultural products thanks to resources from the Sea of Japan. Its fertile soil is nurtured by two large rivers from this sea: the Shinano River and the Agano River. Among Niigata’s natural bounty, you’ll find the largest production of rice in Japan, many varieties of vegetables and fruit, along with fresh seafood. Despite being a vital connection for east-west trade routes centuries ago, Niigata City still maintains its port identity. Till this day, you can find remnants of its historical port culture in traditional ryotei restaurants and its Furumachi Geigi (geishas of Niigata). During Autumn, the city’s rice paddies are carpeted in a golden hue, signaling its harvest. In particular, its “Koshihikari” rice variety is one of the best in Japan. Other specialties include Japanese pears and persimmons. So let’s enjoy the delicious rice and dishes of this harvest season!

en Ev

“Sake no Jin” Niigata Sake Festival in March

“Niigata Sake no jin” was originally held in 2004 as a 50th anniversary celebration of Niigata Sake Brewers Association. After that, this event began to be held annually, and have grown very much. The organizer was honored to have over 130,000 visitors for the two-day event in 2017. This event will be held at TOKI MESSE (Niigata Convention Center) in the middle of March, 2018. Niigata’s sake brewers will provide 500 different varieties of Sake in this event. Here, you’ll find the city’s distinctively fresh, dry sakes. On top of that, you may drink as you please and pair your sake with delicious local dishes.

Website

http://sakenojin.jp/english/index.php

Persimmon (Koshiwa Okesagaki) In Japan, there are two types of persimmons: sweet and sour. The Niigata-produced Okesagaki is sour. To remove the fruit’s astringent taste, simply soak it in alcohol. This persimmon has a square-like shape, and its seedless interior makes it easy to consume.

Japanese pears (Niitaka) Niigata has been growing Japanese pears for more than 200 years. Due to the pear tree’s high water absorbency, people planted them along river banks to prevent flooding. Niitaka pears are wonderfully sweet, juicy, and weigh up to a kilogram. Their full, aesthetically pleasing shape also makes them popular for gifting!

Chrysanthemum (Kakinomoto) Cultivated in gardens and farms, chrysanthemum flowers have been a part of Niigata diets for more than 300 years. These big, purple flowers are usually boiled, marinated, and then consumed as a common ingredient in many autumn dishes.

Enjoy Niigata at

Tóng Lè Private Dining Niigata City food fair in Singapore Dates:

27th October to 11th November 2017

Venue:

Tóng Lè Private Dining OUE Tower, Level 8 & 10 60 Collyer Quay Singapore 049322 http://www.tong-le.com.sg

d and For 18 years, Chef Ken Ling pioneere -Club then the at headed the culinary team of ens kitch the sees over he y, Toda Chinois. the swanky TungLok Heen at Resorts Dining. World Sentosa, and Tóng Lè Private s, Chef With a career spanning over 30 year tivity crea and ion pass his Ken is known for ne. in modern and authentic Chinese cuisi ta’s Niiga by zed He shares, “I’m ama ts culture, and the many fine ingredien grown there!”

You can enjoy an exclusive lunch and dinner with Niigata products! A special event for F&B industry will be held on 27th October, and is open to the public from 6pm onwards. Please contact us at oishii@mediajapan.sg. Seats are limited.

TOMI SUSHI the taste of NIIGATA Koshinokanbai white label, SMV+6, $75++

春

Kubota Junmai Daiginjo, SMV±0, $120++

Kiminoi Akiagari, SMV+2, $65++

秋

SPRING

Magnificent cherry trees, SAKURA, and a historical castle, TAKADA-JOKA

AUTUMN

Rice country-Niigata... The best rice, KOSHIHIKARI

夏

SUMMER

The blessings of the sea and abundant gift of nature

冬

WINTER

Beautiful snow country - Niigata...

Founded in Niigata in 1954 TOMI SUSHI was first opened in Niigata Prefecture in 1954. The prefecture’s stark temperature differences between seasons produce their best-known rice, KOSHIHIKARI, along with many famed SAKES. In addition, Niigata has numerous varieties of marine products. In this blessed region, we have devoted ourselves to serve the best food each season. We have traditional NIGIRIZUSHI, course meals and all kinds of side dishes. Here, you can taste good SAKE from Niigata too. It’s our pleasure to serve genuine Japanese food to the people of Singapore, so you’ll get to enjoy the most delicious cuisine 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) 17:30-22:00 (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/

Sea flavours

ccounting for more than 10 percent of the average Japanese diet, seaweed is an integral component of Japanese cuisine. But did you know they are not exactly plants? Seaweeds photosynthesise like flowering plants but they don’t have roots, leaves, flowers or stalks. Instead, they are marine macroalgae that attach themselves to rocks through holdfasts, and get their nutrients straight from the water around them. In general, they can be divided into three categories: red, brown and green. Whichever the category, they are all nutritionally rich. Just a gram and you have your daily-recommended dosage of iodine. It is also an excellent source of soluble fibre that is lower in cholesterol. Still not convinced of its health benefits? Okinawa contains more centenarians per head of population than anywhere in the world. Well, one of the reasons for their long lives is attributed to a large intake of seaweeds! Seaweeds have been an integral part of Japanese food culture since prehistoric times – remains of marine

algae are often found with shells and fish bones in relics of ancient inhabitants in Japan as far back as 300 BC. This suggests that sea vegetables might have an even longer history as a food source than rice in Japan. By AD 701 under the Law of Taiho (one of Japan’s earliest legal codes), some seaweeds including kombu and wakame were an acceptable form of tax payment. And by the 8th century, the oldest existing anthology of Japanese poetry, the Manyoshu, reveals that wakame was used as offerings in sacred rituals and served to nobility. Seaweeds only became part of the average Japanese’s diet when artificial propagation techniques were developed, and supply was no longer susceptible to pollution or natural disasters. The first record of artificial propagation of seaweed through transplantation was in 11th century, but it was only till the mid-Edo Period (1603-1868) that large-scale seaweed cultivation was successful. In the next few pages, we highlight three common varietals.

TEXT KAMEI CHEONG

Watch and

There are more than 8,000 species of seaweed in the ocean. We explore three well-loved varietals!

flavours

ombu is the indispensible ingredient in one of the most important components of Japanese cuisine – dashi. Dashi, a versatile stock made with water, kombu and bonito, is used in a staggering number of traditional dishes like soups, stews and sauces. The quality of dashi gives any finished dish the sixth flavour of Japanese food – umami. Other than dashi, this brown and wide seaweed has a myriad of uses. Firstly, it is sliced and cooked in stews and bean dishes. It can also be added to brine for enhancing the flavour of pickles. On top of that, you may even roast and grind kombu into a powder to season rice and soups. More than 90 percent of Japanese kombu is harvested in Hokkaido. Taking place between May and September, its harvest is done by hand. Depending on the depth of the ocean floor, farmers use rods from 2 to 10 metres long to twist kombu out from its holdfast, and pull it out of the water. Once harvested, kombu is cut, washed and dried on rocks. It is then aged from a week to a year, to enhance its umami qualities. After being packaged, it is graded. Although there are no national standards to grading kombu, in general, it is inspected for colour, damage, thickness, width and the amount of white powder (mannito, an umami component) formed on its surface. When buying kombu, grade is not the only thing that matters. Kombu from different regions can also have unique characteristics that make them best for particular uses. For example, kombu from Rishiri is a hard type of kombu ideal for making tororo kombu – thinly sliced kombu softened in vinegar. Rishiri kombu’s sweet and savoury notes also make it perfect for making dashi! On the other hand, kombu from Hidaka is a softer varietal that cooks faster, so you tend to see it used in simmered dishes such as kobumaki – fish wrapped in kombu and cooked in soy sauce, mirin, sake and sugar.

Kombu

Watch and Sea

Wakame

ou’ve probably seen wakame in your miso soup, but the use of this seaweed in Japanese cooking is a lot more varied than most people realise. Unlike kombu, wakame is thin and stringy. It is also tender and becomes meltingly soft within minutes of being in hot liquids – that’s why you’ll typically see it in soups and salads, or added to stews and stir-fries. And because it imparts oceanic, umami flavours like kombu does, it too can be used as a condiment first toasted, ground, then sprinkled over cooked rice, vegetables or soups. Wakame is farmed in most of Japan’s coastal areas using artificial seeding and transplantation. However, at Sanriku coast, wild wakame continues to be harvested. There, thanks to the clean, clear and cold Pacific waters, wild

wakame grows prolifically. In fact, the area is known for producing one of the world’s highest quality wakame, with an unparalleled depth of flavour. Wakame harvest takes place from February to end of March when the plants reach maximum size. Farmers head out at dawn and use sickles to hand-cut wakame stems, before bringing them back to land. Mekabu, the part near the root, is separated from the leaf. It is thick, slimy and crunchy. Generally considered the tastiest part of wakame, mekabu is usually sold separately. The rest of the wakame is hung and dried for a few days until it is crisp. It’s packed with nutitional benefits too. Research has shown that wakame contains fucoxanthin – an active chemical proven to help burn fat!

Watch and Sea

flavours

Hijiki

f all the seaweeds, hijiki is featured most commonly in Japanese home cooking. Preparation is easy – rinse it quickly to remove any sand and then soak for 10 minutes. Its flavour is neutral so it takes well to a traditional stew with dashi, soy, and carrots or lotus roots, while the al dente bite makes it ideal for adding texture to salads, stir-fries and tofu dishes. There’s another reason why home cooks love hijiki. It packs 10 times more calcium than cow’s milk. Great news for people who are dairy intolerant! Hijiki grows along rocky coastlines in Japan, but one of the best comes from the Boso peninsula (Boshu) on the Pacific coast of Japan, east of Tokyo. The rocky tideline, clean waters and mild climate create the perfect natural environment for this brown algae to flourish. Hijiki in this area is still harvested and prepared using traditional methods. In early spring when the flavour of hijiki is at its peak, fishermen head out during low tide to cut hijiki with sickles. It is then washed, and the plant is steamed in its own juices to soften it. During this process, the brown seaweed turns into its signature black colour. Next, it is left overnight to cool and then air-dried. Coversely, commerical techniques boil the hijiki for longer, resulting in mineral loss. Also, in the drying process, the hijiki buds detaches from the stems, and most producers sell them separately. That’s why you’ll see hijiki sold in two forms – in dried twig-like forms or small buds that are reminiscent of dried black tea leaves. However, traditional fishermen from Boshu mix the buds with the rest of the plant because they believe the plant should be enjoyed in its entirety. So wherever you get the chance, look out for Boshu hijiki to take in the full benefits of hijiki!

interview

Sweet Like NECTAR

Japanese strawberries are renowned for their extraordinary sweetness, but did you know that not all strawberries are grown in Japan? Chitose strawberries are cultivated in Cameron Highlands, Malaysia, and exported around the region. We speak to Ryosuke Koike, executive manager at Chitose Agriculture Initiative, to find out more.

Top: Chitose Agriculture Initiative’s very own Agricultural Expert, Mr. Kyosuke Kinoshita, with a tray of succulent, sweet strawberries.

What Makes Our Strawberries Special In Japan, there are more than 250 types of strawberries but we decided to focus our cultivation efforts on just one—the Akihime. This variant is soft, juicy, sweet, and has a subtle, beautiful fragrance. We also prioritise quality over quantity. What we noticed about the agriculture industry in Cameron Highlands is that plantation owners tend to focus on quantity. We may not have as

high a yield as other farms in the area, but we believe our sustainable farming methods will be more beneficial [for the Earth] in the long run. For example, we use water from the mountains of Cameron Highlands where it is clean and rich in nutrients. We also use a Styrofoam holder to irrigate our crops, using what is called a bench method. Basically, there is a pipe that runs through these benches (filled with coco peat). This pipe contains valves that control the drip of water on the crops during designated times of the day. This method contrasts with conventional farming techniques, where regular pipes without valves are used. Hence, the water pressure is dependent on the origin of water sources. The further away crops are from water sources, the lower the water pressure from the pipes. This results in stunted growth and an inconsistent quality of crops. Our method ensures the crops get a consistent delivery of water.

The Way Forward: Ethical Farming Chitose Agriculture Initiative is part of Chitose Bio Evolution, which is a company that works hard to develop sustainable agriculture solutions. While we wouldn’t necessarily say our way of farming is better than others’, it is undeniable that consumers these days are getting more discerning about their food. People are looking for a higher quality of life; they are more aware of food culture and they want to know the background of the food they consume. And that is our mission in a nutshell—to work with farmers around the world to develop ethical and sustainable agriculture best practices in order to deliver great tasting natural produce for generations to come.”

TEXT MATTHEW FAM

“M

y first foray into Southeast Asia was working with the palm oil industry in Sabah, Malaysia, to see if we could find bio-related solutions to make it more sustainable. During my time in Malaysia, I noticed there was a thriving agriculture industry in Cameron Highlands but the food producers there were not practising sustainable farming methods. It was then that our farmer Kyosuke Kinoshita and I decided to start looking for farming opportunities in Cameron Highlands. As a strawberry lover, I wasn’t a fan of the taste of strawberries in Southeast Asia as well as the variants from the US and the Netherlands. I thought, ‘Why don’t we let the people in this region discover the real taste of strawberries?’ It took us over a year to find the right space for our farm. But once we did, we quickly integrated with the local farming community there. In May 2016, we shipped our first batch of strawberries to Singapore. Since then, we’ve been supplying premium strawberries to high-end pastry shops like Pantler and fine-dining restaurants such as Saint Pierre. And soon it will be available at Isetan Scotts for retail customers.

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Kagoshima feature

A Kiss to

TEXT VANESSA TAI PHOTOGRAPHY KOJIRO SUGIMOTO

n introduction to Kagoshima would be incomplete without telling the story of Lord Nariakira Shimadzu. After all, the far-sighted feudal lord is often credited for his visionary ideas that helped pave the way for the industrialisation of Japan. But, first, a little background. The Shimadzu clan had ruled over the Satsuma Domain since the 1600s, and had long prospered from the sugar trade with Amami Oshima, which was ceded by Ryukyu (present day Okinawa) upon its surrender to the Satsuma Domain in 1610. Because of Ryukyu’s prior trading ties with China, the Shimadzu clan leveraged this network and expanded its economic reach. This far-sighted ideology was also what led Lord Nariakira Shimadzu to spearhead trade and amity treaties with the West. Born in 1809 to the Shimadzu clan, Lord Nariakira Shimadzu received a well-rounded education befitting a future lord. During the course of his studies, he took particular interest in Western culture and technology. Lord Nariakira Shimadzu has been widely credited for introducing Western technology to Satsuma, including the Iroha-maru, one of the first Western-style ships built in Japan. He also brought about changes to the Satsuma education system by establishing a school for the study of the Dutch language and Western culture. As such, the domain came to be known for its progressive ideals. However, he was also careful to ensure that the students’ Western learning did not interfere with their sense of nationalism. So, what has all this got to do with Kagoshima? Well, surprise, surprise: the Satsuma Domain of olde is the Kagoshima of today. With such a fascinating and illustrious history, it’s no wonder the people of Kagoshima bear such pride towards their homeland. Located on the south-western tip of Kyushu, Kagoshima City is the capital city of Kagoshima Prefecture and also where you’ll find Mt. Sakurajima, an active stratovolcano. Sakurajima, which translates to “Cherry Blossom Island”, is prone to erupting every so often, tipping clouds of ash across the city. Because of Mt. Sakurajima, Kagoshima is blessed with rich volcanic soil, which contributes to their plenteous produce. Impressive as Mt. Sakurajima is, however, there is so much more to Kagoshima than a burning mountain. For one, Kagoshima’s produce—from beef to black vinegar—is widely sought after, both in Japan and abroad. In the following pages, you’ll find out more about the produce in Kagoshima and what makes it so special. Beyond good food and a storied past, Kagoshima is a fascinating city full of surprises at every turn. Flip the page to find out more!

Mt. Sakurajima

Satsumasendai City

鹿児島県

Kirishima City

Tarumizu City

Kagoshima City

Makurazaki City

Kagoshima Airport

Ibusuki City

Kanoya City

Kagoshima Bounty

feature

The produce of Kagoshima Prefecture is widely lauded as being among the best in the land (and sea)! We find out more. Like many other prefectures in Japan, Kagoshima takes great pride in their rich and distinctive food culture. However, unlike other prefectures, Kagoshima has some of the nation’s most unique food products. For example, the Kagoshima greater amberjack, kanpachi, is highly sought after not just in Japan, but in Singapore and USA as well. That’s because the warm climes of Kagoshima is especially suited for the cultivation of kanpachi. The warm climate also means Kagoshima is rife with a variety of citrus fruits, including oranges, tangerines, and mangoes. Depending on the season, you can pick your own fruits at selected farms around the prefecture. Kagoshima is also renowned for its Wagyu beef. Blessed with an abundance of sunshine and tropical conditions, the “black cattle” of Kagoshima are prized for their tender, full-bodied meat and wellbalanced fat marbling. Another uniquely Kagoshima dish is jidori, which is a type of free-range chicken that is often eaten sashimi-style. Yes, you read that right. Raw chicken! It’s actually not as strange as it sounds, and is pretty yummy. Read on to find out more about the rich and beautiful produce of Kagoshima.

Kagoshima Prefecture is the largest producer of kanpachi, greater amberjack in Japan.

Food

Kurozu Literally translated to “black vinegar”, kurozu is the name given by Akio Sakamoto for the vinegar aged in earthenware jars using a traditional technique dating back to the 19th century. Because of the proliferation of sunshine and availability of first-rate water in Kagoshima, the rice vinegar produced here is among the best in the world.

Katsuobushi As you may know, dashi (soup and cooking stock) is a mainstay in Japanese cuisine, and it’s usually made with katsuobushi (dried bonito). Kagoshima is the leading prefecture in Japan in the production of katsuobushi, with 70 percent of all dried bonito produced here. Katsuobushi is produced using fresh skipjack tuna, which is thoroughly boiled, smoked, fermented and dried. Some of the best katsuobushi is derived from honkarebushi, an exquisitely crafted product made with premiumquality skipjack tuna and fine craftsmanship.

Unagi Eel Did you know that the Osumi area in Kagoshima Prefecture is the number one producer of unagi eel in Japan? Not many people know that. While Shizuoka Prefecture may be more famous in terms of its unagi production, Kagoshima actually started cultivating unagi eel way back in 1965. However, it was only in recent years that the processing of unagi eel started. At the Osaki-cho Eel Assocation, they process about 10,000 eels a day and their products are distributed all over Japan.

Satsuma Shochu Although shochu is widely produced in southern Japan, in the Kyushu region, the Honkaku Shochu from Kagoshima Prefecture has the distinct advantage of receiving international recognition from the World Trade Organisation. What this means is, only shochu produced and bottled in Kagoshima, distilled through the single distillation method, and made with local sweet potatoes, can be labeled “Satsuma Shochu”.

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Green Tea Kagoshima Prefecture is the second largest producer of green tea in Japan. The mild, subtropical environment combined with the mineral-rich soils from the volcano makes Kagoshima an ideal place for tea cultivation. In recent years, Kagoshima Prefecture’s tea producers have also made a name for themselves overseas with their organic green tea. Leading the way is Oritaen, which started producing organic green tea 40 years ago, and currently exports its products to the US, Hong Kong, Taiwan, and all over Japan.

feature

ourney J

A Gastronomical

You won’t be faulted for over-eating in Kagoshima. Not when the food is this good! Kagomma Furusato Yataimura

No visit to Kagoshima is complete without paying a visit to Kagomma Furusato Yataimura at least once! This tiny street is jam-packed with about 25 little food shops, all hawking uniquely Kagoshima cuisine. Some shops to zoom in on include Washio, which serves torisashi (chicken sashimi); best enjoyed with minced ginger and sweet shoyu, and a yakitori platter where you get to savour chicken bathed in sauce and grilled to perfection. For pork dishes, head over to Kurobuta Yokocho, which serves shabu shabu, ramen, and gyoza all prepared with the famous Kurobuta black pork. The pork is locally sourced from a producer that raises his pigs on a diet of sweet potatoes, so their meat is a little sweeter than other types of black pork. If you’re craving sashimi, Kokoro serves an impressive array of the freshest sashimi, including kibinago (silverstripe round herring), kanpachi (greater amberjack), maguro (tuna), and uni (sea urchin). For a traditional Kagoshima snack, Yagio serves the local specialty, Satsuma-age (fried fish cake), bursting with flavour. Wash it all down with a cup (or two) of warmed shochu diluted with water (using a 6:4 ratio) and served with Kurojoka. Smooth and comforting, this shochu is the perfect end to an evening of feasting.

Top Grill Sky Lounge at Hotel Shiroyama Kagoshima With a stunning view overlooking the city, this is one of the hottest tables in Kagoshima. Helmed by Chef Kazuma Sakamoto, the menu incorporates plenty of local produce such as Kagoshima beef and seafood from Kagoshima Bay. “I have a deep respect for the food producers in Kagoshima. The produce here is superior to those from other prefectures I’ve worked in,” he says. Not only does Chef Sakamoto use local produce, he also includes other local ingredients such as the sweet shoyu and black vinegar in his dishes.

Tosenkyo Somen Nagashi Fancy “catching” your meal for the day? Don’t worry, you don’t have to hunt your own food! At Tosenkyo Valley, diners sit around a tub of whirling water and “catch” the somen noodles that dance about in the water. Once you’ve caught the noodles, dip it in the sauce, slurp it up, and enjoy! Fresh cold water from Tosenkyo Valley is used here, which has been selected one of the best 100 natural water in Japan.

Food

Bistro Le Dome There is a rising trend in Japan of the “neo-bistro” where fancy settings and stuffy decorations are eschewed for clean designs… but the quality of food remains tip-top. Established by Chef Masaru Kamikakimoto, Bistro le Dome’s elegant interiors are influenced by this very concept. Most of the ingredients from its stellar cuisine are sourced from within Kagoshima, including the famed Kurobuta pork and Kuroushi wagyu beef.

Chikyu-Batake Dining at this cosy restaurant feels like you’re dining in someone’s home. The food is simple and unpretentious, comprising mainly organic ingredients and lovingly prepared by a small kitchen team. Restaurant manager Kanae Kyuno says they change their menu daily because they have customers who frequent the restaurant at least three to four times a week. Here, you can get a wide variety of seasonal fruits and vegetables as well as ethically raised fish and meat.

Beefar’s At Beefar’s, the meat is sourced directly from beef producers in Kagoshima, and the staff take pains to share with customers each producer’s unique ideology and brand story. Some of these brands include the 4% Miracle Beef; which is a premium beef that has an astoundingly rich, melt-in-your-mouth flavour. Also, try their Satsuma Beef, raised by a an award-winning beef producer. It’s even higher than an A4 rank, so rest assured, the beef is safe, secure, and delicious!

Ichifuku If you want to enjoy the best of bonito, Ichifuku is particularly famed for their bonito dishes. Here, you can enjoy bonito prepared in a variety of styles – Katsuo no arai (where thin, raw slices of fish are placed on a bed of ice), bonito belly fried tempura-style, bonito tataki, and even stewed bonito heart, intestines, and milt. Even the miso soup is mixed with bonito flakes and minced bonito for a richer, more flavourful finish.

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feature

Kagoshima

Must-Visit Places in

Whether you’re a history buff, a nature lover or you simply enjoy trying new experiences, there’s something for everyone in Kagoshima.

Sengan-en Gardens

Built in 1658 as the villa for the Shimadzu family, this expansive complex offers stunning views of Mt. Sakurajima and Kagoshima Bay. Take a walk through the exquisite Japanese gardens and try to picture what it was like strolling through the grounds back in the 17th century. Look out for key sights such as the 150-pound iron cannon, which was one of the most powerful cannons at the end of the Edo Period (1603 - 1868), as well as the specially designated Cat Shrine, built by Yoshihiro Shimadzu, the son of the 15th lord of the clan. You can also take a closer peek into the lives of the Shimadzu family by taking a guided tour of their residence. Each tour includes a cup of fine matcha tea and traditional Japanese confectionery. Located next to Sengan-en Garden, Shoko Shuseikan, the first Western industrial factory complex built in Japan, was inscribed as a UNESCO World Cultural Heritage in July 2015.

Museum of the Meiji Restoration For a comprehensive telling of the Meiji Restoration story, visit this museum. Located on the banks of the Kotsuki River, the Museum of the Meiji Restoration is where you can learn the history of this crucial period through animatronics and detailed exhibits that showcase the people, objects, and events of the Domain of Satsuma.

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Sakurajima Ferry Much like the Star Ferry in Hong Kong transporting passengers between Kowloon and Hong Kong Island, this ferry runs 24 hours a day, shuttling people between Kagoshima city, located on Satsuma peninsula in the west, and Mt. Sakurajima, which is connected to the Osumi peninsula in the east. The journey takes 15 minutes, so be sure to get your fix of Kagoshima’s comfort food, Yabukin’s famous udon, available only onboard the ferry.

Sights

Tamatebako Onsen Hot Spring As you lower your careworn body into the inviting hot spring waters and with the panoramic views of the East China Sea spread out in front of you, you can almost literally feel all your aches and worries dissipating. After all, some of the health benefits of the onsen include improved blood circulation and a relief of muscle tension or joint pain.

Yamagawa Sand Steamed Bath Sayuri Remember when you were a kid and your siblings buried your body in sand? Well, in Kagoshima, that has been elevated to become a form of spa therapy. As you lie on the beach, an attendant covers your body with sand warmed by stream from underlying hot springs. Regular sand bath therapy is said to help with lowering stress levels and increasing one’s immunity, so enjoy!

Meijigura Shochu Distillery On mainland Kagoshima, the main ingredient most commonly used for distilling shochu is sweet potato – which is ubiquitous in the region. There are over 2,000 brands of shochu produced by 113 distilleries, each with its own unique fragrance and flavours. Take a tour of Meijigura Shochu Distillery to find out more about their time-honoured techniques, as well as the secret behind some of their award-winning shochu.

Mars Tsunuki Distillery & “Hojo”, the old house of Hombo The Hombo family began their shochu business in 1909 at Tsunuki. Today, the business has expanded with production sites in some parts of Kagoshima, Yamanashi, and Nagano, with new product categories too: liquer, wine, and whisky. Tour the distillery and stop by the family’s old house, called “Hojo”—a beautifully restored 1930s Japanese-style home. There, you can partake in Mars Tsunuki’s finest tipples at its outdoor terrace!

Nishi-Oyama Station If you like bragging rights that you’ve been to the southernmost train station on the Japan Railways rail network, this is it. On clear days, you can also get unobstructed views of the omnipresent Mt. Kaimon.

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Kagoshima feature

Keepsakes from

How about a little something to remind yourself of your lovely trip to Kagoshima?

Organic Green Tea from Oritaen

About 40 years ago, tea master Nobuo Orita was determined to banish the use of pesticides and chemical fertilisers on his farm as he realised it was causing him plenty of health problems. His foresight paid off. Today, Oritaen is one of the most highly sought-after organic green tea in Japan, and Mr. Orita believes it’s because of the consistency of its flavour. “The difference between my green tea and other types of green tea is how it can be paired with any kind of water—soft, hard, and even mineral—as well as enjoyed at any temperature, and it’ll still taste the same,” he says.

Assorted Spirits from Mars Tsunuki Distillery HHAE (middle), meaning southern wind, is a mixed blend whiskey only available in Kagoshima, and is well-balanced and easy to drink. For something more exclusive, go for the single-malt Komagatake Tsunuki (right), which has 59 percent alcohol. Gin lovers, check out WA BI GIN (left), an artisanal gin infused with Japanese ingredients such as kinkan (small oranges), yuzu, and shiso leaves.

Katsuobushi from Nakahara Suisan Shoyu from Fujiyasu Jozou Kagoshima shoyu is unique because it is much sweeter than other shoyu variants available in Japan. In fact, a local newspaper declared Fujiyasu shoyu to have a flavour that “tastes like jam”. Senshou is the sweetest among Fujiyasu shoyu products, and paired best with nikujaga (stewed potato and beef) or karaage (fried chicken) adding rich flavor.

Karukan from Nosekaraku Karukan (right) is cherished Kagoshima treat made with locally-produced rice powder, a popular gluten-free choice. There are two versions; sweet—usually stuffed with red bean paste, and salty—coated with sea salt, allowing you to better enjoy the taste and texture of the rice powder. The rice powder is adopted in various sweets, such as roll cake, a leafy pie (left) and so on.

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Add a dash of Japanese finesse to your cooking with these easy-to-use katsuobushi packs (right) or dashi kurozu jelly (left). Not only is dashi an essential flavour in Japanese cuisine, it’s also rich in protein and minerals such as vitamin B12, niacin, and iron. According to Shinji Nakahara, CEO of Nakahara Suisan, he takes dashi at least five times a day and has not caught a cold in the past three years!

Souvenirs

Dried Vegetables and Burdock Root Tea from OKS If you’re one of those who finds it hard to get your 5 A Day, try some Ashita no oyatsu, dried vegetable snacks from OKS. From dried burdock to carrots and ginger, you can enjoy a plethora of veggies throughout the day. And if you’re wondering about the nutritional value of dehydrated snacks, OKS’ CEO Takashi Okamoto explains that vegetables contain 95 percent water so when they’re dried, the nutrients are actually more concentrated. Pair these snacks with a healthy cup of gobo-cha (burdock root tea). It’s great for a boost of anti-oxidants, better immune system, and alleviating water retention among others. Plus, the burdock roots are roasted with volcanic stones from Mt. Sakurajima!

Kurozu from Sakamoto Kurozu Made with natural ingredients using a traditional technique from the 1800s, the vinegar from Sakamoto is not only tasty but chock full of health benefits. Sakamoto kurozu vinegar can be used for cooking (it’s recommended for sushi and other Japanese-style dishes) or drinking (you can dilute it with honey, fruit juice, or milk).

Sweet Potato Candy from Fujiya Ame This traditional candy is made with sweet potatoes from Kagoshima, and is best enjoyed with a cup of hot tea. In recent years, a new bestseller has emerged from Fujiya Ame – a salty hard candy made with filtered deep sea water. Don’t go home without it!

Shochu from Satsuma Shuzo Satsuma-age from Tsukiage-an In Kagoshima, it’s considered good hospitality to bestow your guests with sweet treats. As such, the Satsuma-age is no ordinary fried fishcake. Made with white fish such as sea bream and cod, Satsuma-age is sweeter than your usual fishcake as the fish paste is mixed with either brown sugar, shochu, or local sake.

Bring home an authentic taste of Kagoshima with shochu from Satsuma Shuzo. Try the Satsuma Shiranami, which is one of the most popular imo shochu labels in Japan and is made entirely with top grade Kogane Sengan sweet potatoes from South Kagoshima. Looking for a rare selection? Meijigura genshu imo shochu is the one, which preserved in traditional shochu pot for richer flavor with an alcoholic content of 37%. Only available at Meijigura Shochu Distillery.

Guide

feature

People

An Insider’s

Alex Bradshaw, Public Relations Department, Shimadzu Limited When you visit Sengan-en Gardens, don’t be surprised if you see a Westerner on the grounds speaking fluent Japanese to guests. It could very well be Bradshaw, who manages public relations for Sengan-en Gardens. Tell us a bit about your background. I’m originally from Sheffield in the UK but I’ve always been interested in Japanese culture ever since I was a child. My mum used to host Japanese exchange students in our home. 12 years ago, I left England for Japan and worked as an English teacher in Kagoshima. From there, I started my own school, and even had my own television programme. In April 2016, I was offered a job here and having always been interested in samurai history, I gladly took it on.

and forward-thinking people to spread the beauty and historical value of Sengan-en Gardens.

What are some of your job responsibilities? Not many people—especially those from Europe—are familiar with Kagoshima, so it’s up to me to entice visitors to visit. I work with a team of extremely creative

Where is your favourite part of Sengan-en Gardens? It changes with the season. In Autumn, I love standing by the river to admire the scenery and in Spring, the proliferation of cherry blossoms is just breathtaking.

Takashi Okamoto, CEO, OKS Pte Ltd

What started as a transport and distribution company 35 years ago has since transformed into a dehydrated fruit and vegetables business, with products available all over Japan as well as Singapore, Malaysia, Taiwan, England, and France. Why dehydrated snacks and products? In the past, our business involved delivering household appliances to the countryside but I observed what a waste it was that the trucks were returning empty. I then hit on an idea to use the trucks to distribute fresh fruit and vegetables to Tokyo and other metropolitan areas. About 10 years ago, we decided to dehydrate these fruit and vegetables as they have a longer shelf life, while maintaining their nutritional value. What is so special about the fruit and vegetables from Kagoshima? Thanks to our climate, we are able to have a year-round harvest. Plus, we are blessed with an abundance of fertile black soil because of the nearby volcano. Tell us about some of your popular items. Some of our best–sellers include the burdock root tea and the green vegetable powder. Our vegetable chips are also very well-received – it’s fried in vegetable oil with no sugar or salt so you can enjoy its original flavour. In fact, it’s served as a snack in First Class cabins onboard Japan Airlines flights. What would you recommend for people living in stressful societies like Singapore? Personally, I drink burdock root tea daily and it has helped to lower my high blood pressure and improve my bowel movement. I also recommend the green vegetable powder as it’s a simple way to get your recommended daily intake of veggies.

Why should people visit Kagoshima? To me, Kagoshima is very different from other parts of Japan. It’s almost like a completely different country – they even have their own dialect! The food and drink culture here is amazing and the place itself is not too touristy. You can easily mix with locals at popular food haunts and enjoy local delights.

Kagoshima

K a g o s h i m a ’ s F u l l Ye a r

feature

In A Year

With its temperate climate and rich, fertile volcanic soil, Kagoshima is blessed with bountiful produce all year round. No matter the season, you can be sure to enjoy a gastronomic adventure here! While the famous Kagoshima Kurobuta pork or the Kuroushi Wagyu beef is available all year round, here’s a snapshot of some of each season’s best produce.

From the sea

►Soramame (Broad Beans) ►Biwa (Loquat fruit) ►Strawberries

Madai

SPRING

(March to May)

From the land

►Madai (Red Sea Bream) ►Aori ika (Bigfin Reef Squid) ►Tobiuo (Flying Fish) ►Katsuo (Skipjack)

SUMMER

(June to August) Kibinago

Soramame

►Madako (Octopus) ►Kibinago (Silver-stripe Round Herring) ►Unagi Eel

►Okra (Ladies’ Fingers) ►Bittergourd ►Passionfruit ►Mango

Mango

Kanpachi

AUTUMN

(September to November)

WINTER

(December to February)

►Saba (Mackerel) ►Basho Kajiki (Indo-Pacific Sailfish) ►Kanpachi (Greater Amberjack) ►Ise Ebi (Japanese Spiny Lobster) ►Maiwashi (Japanese Sardine) Maiwashi ►Kuruma Ebi (Kuruma Prawn) ►Buri (Yellowtail)

►Sweet potatoes such as ●Anno-imo ●Beni Satsuma (available all year round) Sweet Potatoes

►Sakurajima Daikon (Radish) ►Bontan (Big Oranges)

Sakurajima Daikon

Listings

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Food/Dining Kagomma Furusato Yataimura 6-4 Chuocho, Kagoshima City, Kagoshima, 890-0053 Tel: 099-255-1588

Dried vegetables/OKS 1910-3, Kamitakakuma-cho, Kanoya-city, Kagoshima, 893-0131 Tel: 099-445-2508 *available at Kagoshima airport

Tosenkyo Somen Nagashi 5967, Kaimonjuccho, Ibusuki City, Kagoshima, 891-0603 Tel: 099-332-2143

Kurozu/Sakamoto Kurozu 21-15 Uenosono-cho, Kagoshima City, Kagoshima, 890-0052 Tel: 099-258-1777 *available at supermarkets and department stores in Kagoshima pref.

Top Grill Sky Lounge, Hotel Shiroyama 41-1, Shinshoin-cho, Kagoshima City, Kagoshima, 890-8586 Tel: 099-224-2211 Bistro Le Dome 3-1 Kinsei-cho, 7F Yamakataya Building no.1, Kagoshima City, Kagoshima, 892-8601 Tel: 099-227-6166

Chikyu-Batake 3-17-1, Shimoarata, Kagoshima City, Kagoshima, 890-0056 Tel: 099-201-7000

Museum of the Meiji Restoration 23-1 Kajiyamachi, Kagoshima City, Kagoshima, 891-0846 Tel: 099-239-7700 Sakurajima Ferry <Mt. Sakurajima side> 61-4 Sakurajima, Yokoyama-cho, Kagoshima City, Kagoshima, 891-1419 Tel: 099-293-2525 <Kagoshima City side> 4-1 Honko-shinmachi, Kagoshima City, Kagoshima, 892-0814 Tel: 099-293-2525

Beefer’s 13-10, Higashisengoku-cho, Kagoshima City, Kagoshima, 892-0842 Tel: 099-295-3829 Ichifuku 8 Higashinonmachi, Makurazaki City, Kagoshima, 898-0014 Tel: 099-372-3347 Food/Association Kanpachi/Tarumizu City Fishermen's Cooperative 643-6 Kaigata, Tarumizu City, Kagoshima, 891-2101 Tel: 099-432-1165 Unagi eel/Oosaki-cho Eel Association 194-1 Hishida, Osaki-cho, Soo-gun, Kagoshima, 899-7301 Tel: 099-477-1555 Sights Sengan-en Garden 9700-1,Yoshino-cho, Kagoshima City, Kagoshima, 892-0871 Tel: 099-247-1551

Yamagawa Sand Steamed Bath Sayuri 3339-3 Yamagawa Fukumoto, Ibusuki City, Kagoshima, 891-0511 Tel: 0993-35-2669 Tamatebako Onsen 3292 Yamagawa Fukumoto, Ibusuki City, Kagoshima, 891-0511 Tel: 0993-35-3577 Meijigura Shochu Distillery 26 Tategamihonmachi, Makurazaki City, Kagoshima, 898-0025 Tel: 099-372-7515

Mars Tsunuki Distillery & Old house of Hombo ”Hojo” 6594 Kaseda Tsunuki, Minamisatsuma City, Kagoshima, 899-3611 Tel: 099-355-2001 Nishi-Oyama Station 603 Yamagawa-Oyama, Ibusuki City, Kagoshima, 891-0514 Tel: 099-334-0132

Imoame/Fujiya Seika 1098-2, Karijuku, Osaki-cho, Soo-gun, Kagoshima, 899-7305 Tel: 099-476-0067 *available at supermarkets and shops in Kagoshima pref. Satsumaage/Tsukiage-an 15-4 Sennichicho, Kagoshima City, Kagoshima, 892-0843 Tel:099-248-9100 *also available at supermarkets and department store s in Kagoshima pref.

Shopping Organic green tea/Oritaen 15712 Shioya, Chiran-cho, Minamikyushu City, Kagoshima, 891-0911 Tel: 099-385-3107 *available at major department stores or Kagoshima airport Shoyu/Fujiyasu Brewing 2-1-10,Taniyamakou,Kagoshima City, Kagoshima, 891-0131 Tel: 099-261-5151 *available at supermarkets and shops in Kagoshima pref. Dashi products/ Nakahara Suisan 74-1 Higashihonmachi, Makurazaki City, Kagoshima, 898-0014 Tel: 099-372-2211 *available at supermarkets and shops in Kagoshima pref. Karukan/ Nosekaraku (Kojo Seifun) 1892, Kumanojo-cho, Satsumasendai-City, Kagoshima, 895-0041 Tel: 099-622-3447 *also available at department stores and Kagoshima airport

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

Satsuma Shiranami Shochu/ Satsuma Shuzo 26 Tategamihonmachi, Makurazaki City, Kagoshima, 898-0025 Tel: 099-372-1231 *available at supermarkets and shops in Kagoshima pref.

Special Thanks:

Mr Yoshinori Toyokawa (left) Assistant Director Mr Osamu Fukunaga (right) Assistant Manager Kagoshima PR Division Kagoshima Prefectural Government Kagoshima Trade Association

Check out OISHIITV on YouTube! Welcome to the official home of OISHIITV on YouTube. This OISHIITV channel is the most comprehensive collection of official channels you’ll find in OISHII magazines. Inspired by OISHII magazine? Watch clips from our recent features on attractive regions and cities in Japan as if you are virtually traveling with us, and learn what they can offer to you. To continue your journey to find more rich culture and tradition of Japanese food, culture and places to visit, log in to https://www.youtube.com/user/OISHIITV/

Scan this QR code and get connected to OISHII world now! Instructions: 1. Install a QR code scanner on your smartphone. (various scanner applications are available for the major smartphone operating systems) 2. Launch the QR code scanner application. 3. Let the built-in camera in the smartphone scan the QR code.

Latest Clips from Kagoshima City Channel - Kagoshima Bounty - A Gastronomical Journey - Must-Visit Places in Kagoshima, etc ... * Find & scan QR code on page 23- 28

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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

Get More Power With This Green Juice! KENKODOJO Midori de Salana, Super Vegetable Drink

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S$95.30 (GST included)

U.P. S$105.90

Learn More About Midori de Salana!

We’ll turn you into a fan of green juices thanks to KENKODOJO’s Super Vegetable Drink! Just try it yourself, and you’ll be surprised at how tasty and easy it is to drink. Besides containing 8 varieties of vegetables including broccoli and cabbage, this juice is also enhanced with apple and lemon, giving you a tastier vegetable juice. This drink comes as a puree to retain the nutritional value of vegetables. Take it every day to enjoy a daily health boost!

What makes Midori de Salana different from other green juices and what makes it such a health booster? Let’s find out more in this series of Q&As!

To whom is Midori de Salana recommended?

“It is recommended to people who care about their health, who lack vegetables in their diets, and those who don’t like their greens. With a single can of tasty Midori de Salana, you can supplement your diet with a serving’s worth of vegetables.”

Can I really substitute a serving of vegetables with this drink? “Certainly! In just a single can, you get 105g* of vegetables in the form of an appetising juice.” *105g = 1serving

How does Midori de Salana taste like? “Midori de Salana isn’t like your typical bitter green juice. It’s a full-bodied drink that’s palatable and pulpy without any thick fibre lumps. What’s more, you get to enjoy 8 different types of vegetables with a hint of apple and lemon flavours.”

Does it contain any added sugar? “No, it does not contain added sugar. This drink only contains sucrose that is found naturally in raw vegetables and fruits.”

When is the best time to drink Midori de Salana? “Any time is a great time to drink Midori de Salana, be it at breakfast or after a shower. We recommend that you make it part of your daily routine!”

Is it suitable fortry children? Who Should Salana? Q6 “Yes, it is. Midori de Salana doesn’t contain any added sugar, salt, artificial flavours or preservatives, so it’s safe for people of all ages. You can even introduce Midori de Salana to babies who have just started eating solid food—just start with a spoonful (mix with baby food), and gradually increase the amount if your child likes it. ”

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

onlineshop.sg.sunstar.com Also available at MEIDIYA

masters

This autumn hit is so steeped in Japanese culture it’s even an emoji! We find out what makes traditional oden the love of a nation, and its many modern interpretations.

Oden by Chef Zak Ngew

Oh My,

Oden by Chef Koki Miyoshi

he next time you’re texting someone, scroll through the emojis on your smartphone. You’ll be able to spot this food item thanks to its distinctive shape: a skewer with a triangle, circle, and rectangle. Each one of these shapes symbolises the basic ingredients found in oden, a well-loved dish by the people of Japan. While we can pinpoint when emojis began, the exact origins of oden are meanwhile shrouded in mystery. Some claim that the dish is a refined version of dengaku from the Muromachi Period (1338 - 1573). Back then, its earlier counterpart comprised of tofu and triangular konnyaku—a jelly-textured snack made from yam— served on a skewer, and topped with miso paste. Today, the dish contains numerous ingredients, from circular satsuma-age (fried fish cake) to mochikin (mochi balls wrapped in a silky purse of beancurd skin). It is served in a bowl of dashi stock, and eaten with condiments like mustard and yuzu kosho, a tangy paste made from green peppers and yuzu peel. Japanese children and adults consume oden during colder seasons like autumnand winter for its nourishing warmth and earthy flavours. Apart from it’s varied palate of textures and flavours, it’s popular precisely because you can choose your favourite ingredients as you please! In our hunt for the best oden spots within Singapore’s city centre, we discover three chefs who share more about the various ingredients used in this traditional dish, and the various ways to appreciate it. Ranging from the traditional to innovative (does chilled oden tickle your fancy?), oden marks the spot for a filling Oden by Okami Junko Maruyama meal loved by all.

TEXT MATTHEW FAM PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTIONS

ODEN! T

O h M y, O d e n !

Koki Miyoshi

Managing Director of Kamoshita

e begin our search for the island’s best odens in the sleek interiors of Kamoshita. Never one to shy from a challenge, Chef Miyoshi made the plunge into the F&B industry after university. In Japan, he chalked up 9 years of experience—both as an apprentice, and then manager of a restaurant in Yokohama. Soon after, he set his sights west and flew to London, where he served as a chef in the Japanese Embassy. In 2015, he moved to Singapore and worked at Izakaya before opening Kamoshita 1.5 years ago.

What is unique about the oden here? Most restaurants serve their oden with several ingredients in a single bowl. However, we plate ours in smaller dishes. Each dish contains a single ingredient steeped in our special stock—it doesn’t contain a single drop of soy sauce. This way, you get a purer concentration of our bonito, kombu, and saba mackerel-based stock that tastes light and flavourful. We also serve our odens in two ways: warm or chilled. What inspired you to serve chilled oden? Singapore has warm, humid weather, and most of its people enjoy colder treats to stave off the heat. So I thought chilled oden would be a nice adaptation to the tropical climate. At the same time, this is a great opportunity for people to better appreciate dashi and Japanese food culture in a modern yet sophisticated way. Which ingredients suit chilled oden better? We use whole tomatoes in our offerings. In particular, green, leafy vegetables like dou miao works better with chilled oden. When you stew vegetables, their colour tends to turn an unappetising shade of brown. On top of this, vegetables also leach out their nutritional value from being boiled. So, a chilled stock keeps its fresh flavours and presentational value intact. What are some important things a chef needs to note when making oden? The hallmark of a good oden stock is its clarity. To achieve this, you need to prepare each ingredient well before placing it into the dashi. If not, your stock will become cloudy. For example, daikon must be boiled with rice to remove its bitterness, to keep its pale colour, and for better stock absorption. Kamoshita is located at 5 Neil Rd. Tel: 6221 3950

avour Miyagi Prefecture’s best at this restaurant! Originally established in Ginza, Tokyo, the establishment was the first to serve fresh oden ingredients to lovers of the famed dish. This is the first of its outlets in Singapore from 6 years ago. You can even sit seiza style at one of their tatami seats while enjoying mouthwatering East Japanese cuisine. For example, its famous ox tongue is a specialty of Sendai City, and its scrumptious oden bowls feature prized recipes from Shiogama City. Seafood lovers, rejoice—their oden makes use of oysters as a soup stock! We speak to one of their chefs on what makes oden here so special:

Is the oden here authentically Japanese? It is as authentic to the original Shiogama oden recipe as it can possibly get. If a Japanese were to walk in and taste our oden, they would immediately recognise its distinct flavour. We also have up to 14 different ingredients for customers to pair with our dashi stock, so you can enjoy an extra large meal! Does oden have a single, original recipe? There are many variations of oden, as each prefecture—or family for that matter—has a different way of preparing it. For example, oden in Shizuoka Prefecture has a dark stock, whereas light stocks are the modus operandi Kyoto Prefecture. What are some Japanese ingredients that patrons should try here? I recommend trying our sakana sugi. Unlike heavily processed foods, it contains whole parts of fish meat and soft bones all blended together. Its soft, fibrous texture is matched with a rich and briny flavour. Our succulent eggs are also another must-try—they are soft and supple on the inside. That’s why extra care is put into their preparation. How do you achieve a premium taste for oden ingredients? Each ingredient has a different rate of absorbency, so they need to stew for varying lengths of time to ensure a premium taste. Daikon takes slightly longer to absorb the stock, so it can’t simply be speedily heated up. It needs to be boiled for 2 hours first and then stewed with our oyster stock. Conversely, if you stew some ingredients like the flour-based chikuwabu for too long, it loses its taste and robust, rectangular shape. Sandaime Bunji is located at #01-14/15 Millenia Walk, 9 Raffles Blvd. Tel: 6333 1516

Zak Ngew

Chef at Sandaime Bunji

O h M y, O d e n !

fter a day of hard work, wind down and relax at Jun Oden & Sake Bar. Open since Decemeber 2016, this hole-in-the-wall establishment is a respite from the bumbling Orchard Road crowds. Decked with antique Japanese paraphernalia, the bar transports you to the late Shōwa Period (1926 - 1989). Prior to this place’s opening, Ms. Maruyama ran a 140-seater restaurant in Singapore for 10 years. Today, she runs the bar on her own as an okami, a proprietress, and makes comforting oden. The special part? Its stock is mixed with sake when served—yum!

How do you prepare your oden stock? It’s common to use a seafood-based stock for oden. But apart from incorporating bonito, I also use chicken in my stock. To get a concentrated flavour, I boil the chicken for many hours. Everyday, I replenish the stock pot with water and a fresh batch of ingredients, so it never runs dry. Tell us more about how you started serving sake mixed with oden stock. I serve dashi stock in a cup, and mix in some sake. This creates a warm, nourishing broth that’s perfect for a cold day. However, it’s not a traditional recipe. Rather, I saw this method from a restaurant in downtown Tokyo—they added hot shochu to oden stock for a new take on oden. In my case, I simply replace shochu with sake.

Junko Maruyama

Okami at Jun Oden & Sake Bar

What kind of sake mixes best with oden stock? It’s best to use dry, strong sake. These are neutral selections that don’t clash with the stock, while giving an invigorating boost. In contrast, junmai ginjo and junmai daigingo tend to contain floral notes and have a sweet aftertaste. Mixing these with your oden stock will upset the balance of umami flavours. How do you get customers to continue visiting your bar? Apart from serving good food and drink, I think it’s important to set a relaxing atmosphere. For instance, I do so by screening nostalgic performances of a bygone era on television. Some of the regulars here started out as strangers, but through mingling and enjoying each other’s company, they became friends. This creates a friendly community, and it makes me happy to see this. Jun Oden & Sake Bar is located at #02-21 Orchard Plaza, 150 Orchard Road. Tel: 9625 1224

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.

Shochu Mosaku (November) 720ml $92

Sake Kamawanu (October) 720ml $78

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 Introducing DAIKOKUYA’s TOP 3 ramens! Featuring: Special Tsukemen, Original Tsukemen, and Hokkaido Roasted Miso Ramen! Daikokuya, which means‘ God of Wealth’in Japanese, is a modern version of a ramen-ya in a contemporary and relaxing atmosphere. Daikokuya specializes in Sapporo Miso Ramen. Bringing you the perfect blend of secret spices and several kinds of miso.

Original Tsukemen! Pork & Fish Stock

Special Tsukemen!

Pork & Fish Stock (Extra Chashu & Flavoured Egg)

Miso Ramen! Hokkaido Roasted Miso Ramen

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

cool bites

Koi Aspirations Japan’s tipple of choice gets a fresh look from Osaka-born graphic designer, Aya Codama. Her quirky designs have even earned her numerous international accolades!

A New Look The vivid koi motif on Japanese sake KOI bottles was inspired by Imayotsukasa’s pride in their products and Niigata’s world famous koi. In the past, some breweries would dilute their sake with water before selling them to liquor stores. Those sakes were dubbed “goldfish sake” for being so watered down that goldfish could swim in it. The brewery never did this, as they prided themselves on quality sake. Sake brewers are known to be very traditional, but the owner, Mr. Yousuke Tanaka, was unafraid to step out of the mould. He wanted to see something modern and unique, away from the typical sake bottle designs. Japanese sake KOI was launched in 2015, and was warmly received by customers and the media alike. As such, this resulted in greater publicity for Imayotsukasa!

When Old Meets New This isn’t the first time I put a fresh spin on traditional products. Previously, I was commissioned to redesign paper collages for the Tanabata festival in Sendai, Miyagi Prefecture. The festival is centuries old, so I took it upon myself to better understand the history so as to create something deserving of its heritage. Another novel creation pairing old and new elements is a masking tape design. Together with friends who ran a foil stamping printing company, I created a masking tape stamped with designs of a computer’s circuit board, featuring motifs of ancient Peruvian geolyphs called Nazca lines. We even managed to sell 700 pieces of it! A Perfect Pairing After my success with Imayotsukasa’s design, many breweries approached me to replicate something similar. But I believe that good design is not a one-size-fits-all approach – you need to see what is suitable for each individual brewer and how best to tell their brand story. My KOI design for Imayotsukasa was a perfect marriage of the company’s story and its brewers’ passion. In fact, we are now working on another design for Imayotsukasa’s new product—a sake called “IMA” that pairs well with oysters. The irony is, although I’ve created designs for many different sake labels, I am actually not a strong drinker or familiar with the different types of sake. However, with this string of projects, I’m learning how to better appreciate sake and pair it with different types of food. It definitely makes the drink more engaging! Find out more about Aya Codama and her previous works at www.bullet-inc.jp

TEXT SHARIFAH NURSYAFIQAH

our years ago, I set up a graphic design company, Bullet Inc. Prior to that, I worked in an agency and was tasked with rebranding Imayotsukasa Sake Brewery in Niigata prefecture - that was how our partnership began. In 2015, the brewery wanted to launch a new design of their product, and I was the lead designer behind the Japanese sake KOI bottle design.

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Mt. Aso

Kumamoto Prefecture

Kumamoto City

Nabegataki Waterfall

Fresh products from Kumamoto will be available in Singapore from this October!

umamoto is known for the iconic Kumamon mascot, but is said to have the highest-quality water in Japan. The quality of the water has brought much blessings of nature from both the land and the sea, making Kumamoto a treasure-trove of foods, including fish, shellfish, rice, fruits and vegetables. Not only does Kumamoto offer delicious foods, they have wonderful sights to behold such as Mt. Aso, which is known to be the largest active volcano in Japan. It is among the largest in the world, and many travel all the way to see the breathtaking scenic view of Mt Aso. Also, Kumamoto Castle which is built over 400 years ago is considered one of the three most magnificent castles in Japan!

Mount Aso

they called Takamori, t. Aso, in a town m the fro s nt die re At the foot of M ing l. The natural ea m red in ple he sim ot is sm th serve on and grilled to perfecti right town is deliciously sauce and roasted over charcoal iso m er pp pe y cream in front of you!

Kumamoto Castle

KIYORABI Hydrogen Water by KIYORA Kikuchi KIYORABI is a popular Hydrogen water product that is known to be effective in anti-aging. KIYORA is a blessing to those who are health and beauty conscious!

Black Vinegar Onion Dressing by Asia Shokuhin Diced onions soaked in black vinegar from this region is a wonderful treat for your tastebuds!

Shimamu-kun Furikake by Shogyo murahei With 130 years in the industry, this delicate Kumamoto bonito flakes will go extremely well with plain Japanese white rice.

Custard Cake by Kumamoto Kabo Have you tried these delicious custard cakes from Kumamoto? These lovely cakes come in cute petit sizes. It comes in these flavors: Chocolate, Custard, Royal Milk Cream, and Matcha Cream! Yuuuum!

Gelato by Gelateria CAPRI Indulge in the local flavors of Kumamoto Prefecture through gelato. Chef Yukihiro Tsutsumi continues to use rich ingredients to impress customers with his new creations.

Kyushu Togarashi by Eveway This seasoning is characterized by sweetness and umami in vivid red, gloss and spicy flavors. It goes well with clear soup, pot dishes, udon, fried vegetables and pasta.

Seaweed Non Oil Dressing by TSUHO This dressing uses plenty of seaweed which gives a refreshing taste of rice vinegar and yuzu pepper.

Tsubu Yuzu Kosho by FUNDODAI GOYO This condiment consists of green pepper, Yuzu and salt that has been aged. Enjoy the hot and spicy taste as well as the grainy texture from the yuzu and pepper!

Keiso no Megumi Water by Hokuto Mineral water is produced by the land of Aso Mountain. It’s a popular carbonated water that is used for cooking and for health benefits!

Kumamoto Fair

The Kumamoto Chamber of Commerce & Industry

Food Japan 2017

(Oct 26-27) 10:00am – 5:30pm (Oct 28) 11:00am – 4:30pm

Suntec Convention & Exhibition Centre

Hall 401-102

Iroha Mart

68 Orchard Road, Plaza Singapura B2-17/18 (Nov 1-6)* *Date and details might change, so please check Iroha FB for the latest news!

www.facebook.com/IrohaMart/

Kumamoto-jō Gohan by O-ETSU Shokuihin Hitoyoshi and Kuma-gun is known for their Hinohikari rice in Kumamoto Prefecture. You can eating this delicious fluffy organic rice in just 2 mins in the microwave!

Kyushu Vegepowder™ by Kyushu Vegepowder™

A revolutionary process to transform fresh produce into nutritious superpowders. It comes in 4 flavours: onion, spinach, carrot and squash.

recipes

ABC Cooking Studio Presents ...

Enjoy The Eggy Goodness Of

Tamago Don Ee Chin

cooking instructor at ABC Cooking Studio

ABC Cooking Studio, which opened its first studio in Singapore in 2015, specializes in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare tamago don.

“T

Watch how to make Tamago Don at OISHII TV on YouTube.

Tamago Don

Step 1 & 2

Step 3

Step 4

Step 5

Tamago Don (2 serving) 1 1⁄2 tbsp mirin 1 tsp sake 2 tsp soy sauce 70ml water ¼ tsp dashi powder 20g onion

2 eggs 1⁄2 egg white 150g Japanese rice 190ml water Shredded seaweed

Directions

1. Cut onions into thin slices, and set aside. 2. In a saucepan, add mirin and sake on medium heat for a minute. Then, evaporate the alcohol for about 30 seconds. 3. Turn off heat and pour on soy sauce, water and dashi powder to make stock. 4. In a bowl, whisk egg yolks and add egg white. 5. Pour the stock into a separate frying pan, and add shredded onions. Cook until onions become transparent. 6. Add 80% of the egg mixture to the stock and mix in. 7. After two minutes, add the rest of the egg mixture, with cheese (if preferred). 8. Pour into a bowl, then pour on to cooked rice. 9. Sprinkle shredded seaweed shavings on top.

TEXT JONATHAN EVANS RECIPES ABC COOKING STUDIO

amago means “egg”, and this sweettasting donburi (rice bowl) dish is eaten all around Japan, enjoyed by both younger and older generations. It’s quick to make, and simple enough for children to help their parents prepare it at home. Keeping to the family theme, one variant of the dish is oyako don (“parent and child”), which adds chicken, thus bringing together two generations of chick – the embryo and adult – in one recipe! It’s a highly versatile dish, but in its most basic form, tamago don consists of scrambled eggs, possibly semi-raw (pasteurised eggs are recommended for optimum safety), onions and dashi stock. These are prepared separately, while the sauce comprises mirin and sake. All the ingredients are then served on top of cooked rice. For a more authentic taste, use Japanese rice instead of jasmine rice. Advanced versions of the dish might include unagi (eel), mushrooms or pork. For those with more experimental leanings, cheddar or mozzarella cheese might also be used for an earthy bite. And while you’re at it, why not sneak in a nutrition boost? This is a perfect opportunity to add vegetables such as asparagus, tomatoes and cabbage – all these ingredients pair well with tamago don, and balance the sweetness of the dish. Finally, to give your egg-centric recipe a pop of colour, simply sprinkle dark green shredded seaweed shavings on top. This will enhance the dish’s taste and visual appeal. Here, we show you how to prepare this well-loved dish, and we hope you enjoy the results.”

Cheese and Tomato Oyakodon

Ingredients (1 serving) 120g chicken 60g sliced onion 1 tbsp dashi 1 tbsp soy sauce 1 tbsp sake or white wine 1 tbsp mirin

pinch of black pepper ½ cherry tomato, cut into five pieces 60g mozzarella cheese 2 eggs 300g Japanese rice Basil to add proper amount

Directions

1. Add dashi, soy sauce, sake, mirin, and pepper to the chicken and onion in a frying pan. Boil at medium heat. Cook for around 4 minutes until chicken is 80% done. 2. Add cherry tomato pieces and mozzarella. Cook on medium heat for about 1 minute. 3. Slowly add 75% of the egg mixture into the pan. Cover pan with a lid and cook until nearly done. 4. Add remaining egg mixture and cover with lid again. Turn off heat and leave to cook for around five minutes. 5. Slide egg mixture on cooked rice, and decorate with basil.

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 Korea, 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.

Katsudon

Ingredients (2 servings)

120g x 2pcs pork (loin and cutlet) 80g onions pinch of salt pinch of black pepper Batter 1 tbsp cake flour ½ egg 40g bread crumbs salad oil as needed

Sauce 1 tbsp sake 1 tbsp mirin 1 tbsp soy sauce 2 tbsp sugar 160 ml water 1 tsp bonito dashi powder ½ egg 300g Japanese rice (2 bowls)

Directions

1. Cut onions into thin slices. 2. Stick the tip of a kitchen knife between the lean meat and fat, and cut the tough sinew. Tenderise meat before seasoning with salt and black pepper. 3. Coat the meat with cake flour, egg mixture and bread crumbs in order. 4. Gently slide pork cutlets in 170°C oil, and cook through to the center. The meat is completely cooked when the crackling sound of bubbles decreases, and the cutlet floats to the top. Turn it over and fry until crispy. Remove and set on a rack to let excess oil drip off. 5. Let the pork cutlets cool, then cut into 5-6 equal pieces. 6. Whisk eggs before heating. 7. Put [1] and sauce ingredients in a new pan, then boil. 8. When onions soften, add all of [5] and add half portion of eggs. Gently cook while swirling the pan around. 9. Add the remaining egg portion. Turn off heat when eggs are half-cooked. Cover the lid and let it steam for a while. 10. Slide it on top of cooked rice and serve.

Shun : Best in season Rice has been cultivated for more than 3,000 years in Japan. It’s important not only as a staple food, but also of cultural significance where it’s referenced many times in mythology.

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 Editorial Partner Material World LLP Designer Emily Ng Photographer Japan: Kojiro SUGIMOTO Singapore: Raymond Toh Printed in Singapore NPE Print Communications Pte Ltd

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