Oishii#16 ebook

ISSUE 16 January-March 2018 MCI(P)021/08/2017

New Year, New Beginnings

Celebrate the New Year Japanese style!

SOUL FOOD Why kushikatsu is Osaka’s favourite street snack.

Chef Sam Aisbett

“Most of the ingredients found at Whitegrass are sourced from Japan.”

Tokushima Tales Adventures in the easternmost prefecture of Shikoku island.

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SEAFOOD and SAKE PARADISE! IT’S A

Himono-ya introduces quality seafood from Tokyo’s Tsukiji district and exclusive sake to Singaporean diners.

KANPAI

WITH SAKE!

Japanese Omelet with Ikura and Crab Meat

Sun -Dried Fish Himono Hokke

E

Himono-ya carries an extensive collection of sake

with many brands exclusively imported for our restaurant only — up to 80 varietals during seasonal promotions!

We introduce “premium Sake” for you to pair with our delicious dishes.

Assorted Sashimi (9 Kinds)

Fresh Bluefin Tuna Cross Section Cut Sashimi

ver since opening in 1989, Himono-ya has expanded to over 50 outlets in Japan. The restaurant offers freshly sun-dried grilled fish, bar dishes and sake from an ever-changing menu at affordable prices!

Over here, you can enjoy an authentic Japanese dining experience in this abode—it emulates the old world charm of a Japanese fisherman’s boat, with ambient paper lanterns and traditional fabric dividers.

King Crab and Scallop Hokkaido Hot Pot

Grilled Hokkaido King Crab

Exclusive Promotion for Oishii reader!

Bring a copy of OISHII magazine (or an image of this advertisement) to get subsequent bottles of Sake at 10% off ! *Valid till end of February 2018.

HIMONO-YA SINGAPORE

11 Unity St., #02-14, Robertson Walk, S(237995) Tel: 6235 9110 (after 2pm) Website: singaporehimonoya.com Opening hours: Mon - Sun, 6pm - 12am (L.O 11pm)

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contents

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Let’s Get Cosy!

Celebrate this special season with nourishing hotpots and

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festivals aplenty!

A Year Of Good Food Catch these food events in Singapore and Japan!

Milk And Honey We’ll show you the sweet stuff with this splendid Hokkaido Milk Jelly.

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The dish pictured on the cover is specially prepared by Chef Sam Aisbett.

A Taste For Quality Only the best Japanese ingredients are used at Tung

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12

14 Storm In A Teacup Tea Master Souryou Matsumura takes tea ceremonies to the 21st

14

Lok Group!

Century.

Tasty Travels Around Tokushima This subtropical paradise is

Out With The Old, In With The New These auspicious Japanese

30

New Year treats will delight

the kingdom of citrus.

Food For The Soul Be it meat cutlets, mushrooms—or even

your senses.

cheese—these moist, delicious morsels are a

35

must-try.

30

The Washoku Code Here’s a handy guide to savouring a traditional Japanese meal!

38

A Date With Datemaki Savour this traditional New Year osechi dish!

08 1

opening notes

Cosy!

Let’s Get

hen the temperature dips and the weather turns chilly, nothing warms the stomach (and the soul!) more than a comforting meal of hotpot. Better known as nabe or nabemono in Japan, this refers to a Japanese style of one-pot cooking.

This communal meal is immensely popular, mainly because of its versatility – you can add practically any ingredient you like. Winter in Japan means vegetables like cabbage, daikon, and other root vegetables in season, so you’ll often see them featuring prominently in the mix of ingredients.

Across the country, you can find unique variations of this popular dish. For example, in Hokkaido, the Northerners enjoy a style of hotpot called Ishikari Nabe.

Inspired by a traditional fisherman’s stew, this is prepared using Hokkaido salmon, tofu, and hearty veggies like potatoes and corn cooked in a rich miso-flavoured broth.

A Postcard from Japan OISHII reader, Tan Siew Lee, shares with us her favourite Winter time memories in Japan. She says, “A winter day filled with warmth and love, featuring my deer friends in Nara City”.

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In the western region of Kansai, wild game is still hunted in the mountains surrounding Osaka, Kyoto, and Hyogo prefectures. As such, this area is popular for its Botan Nabe, which features shishiniku (wild boar meat) cooked in a red miso broth until the gamey, fatty meat becomes tender.

However, the most popular version of nabemono in Japan is still Yose Nabe. Literally translated to “puteverything-together” nabe, this dish is a hotchpotch of ingredients including vegetables, tofu, seafood, fish or meat all cooked together in flavoured dashi stock.

And what goes better with hotpot than some warm sake? A seasonal favourite is hirezake where the fin of the fugu (puffer fish) is grilled over a flame until charred before being steeped in a cup of hot sake. The umami from the fish lends the sake a rich and distinct flavour – you definitely need to give this drink a try!

Warm Hearts and Homes Of course, good food is best enjoyed with good company. The New Year (known as shogatsu or oshogatsu) is an important time for the Japanese as it’s an opportunity to spend time with loved ones. Most businesses are closed from 1 to 3 January, and families will gather to spend the days together.

The first day of the year is especially auspicious, with families flocking to temples or shrines to pray for a good year ahead.

Another important occasion is the Coming of Age Day on 15 January. Known as Seijin-shiki, this is a celebration for all who have reached the age of maturity in Japan (20 years old).

Well, whether you’re 20, 50 or 80, one thing’s for sure – wintertime is certainly not a bleak season in Japan. Not when there’s so much good food and abundant joy to relish in!

TEXT VANESSA TAI

W

Wintertime doesn’t have to be a freezing affair. One of the best ways to keep warm is to share a convivial hotpot meal with a group of loved ones.

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CONGRATULATIONS! Climbing Mt Fuji Admiring the sunrise And the sea of clouds The view was surreal, especially after spending hours to reach the summit for the sunrise.

All the altitude sickness, aching muscles and bruised toes were worth it - 47todofuken The landscape of sea of clouds is really stunning even in the flame of Instagram! Not only the scale of the view, but the angle to capture it surely made a difference. The combination of Mt Fuji and sunrise, it’s a perfect and auspicious one to mark the brand new 2018. Thanks 47todofuken to share your great moment with us. – OISHII editorial team

HOTARULILY

RUNNERS UP

THE FINALISTS

Congratulations to the 2 winners!!

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events

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

Tokyo Health Industry Show 2018 31 January to 2 February 2018

TOKYO, JAPAN

With over 550 exhibitors and more than 35,000 buyers in a single space, this is Japan’s biggest health-related products trade show. Divided into five show zones— including one specially for health food and supplements— this is a must-attend for anyone working in the health and wellness industry.

Gourmet & Dining Style Show Spring 2018 7 to 9 Feburary 2018

TOKYO, JAPAN

The trade show is a cross business-sector trade fair, which covers agricultural and marine produce, processed foods, kitchen appliances, kitchen utensils, cookware and tableware.

Cafe Asia 2018 22 to 24 March 2018

SINGAPORE

If you want to find out more about Asia’s coffee and tea culture, there’s no better place to do it than at Southeast Asia’s biggest café, coffee, and tea trade fair. In previous years, Japanese exhibitors include Ohki, a leading teabag manufacturer, and Tentok, which produces oil-laminated paper for preserving the flavour and fragrance of food.

HCJ 2018 20 to 23 February 2018

TOKYO, JAPAN

With a stellar history of over 40 years, HCJ is a widely recognised event for professionals in the Japanese hospitality industry. With three main events held simultaneously, this is the largest business matching opportunity for the hospitality and food service industry in Japan.

CHIBA, JAPAN Food & Hotel Asia 2018 24 to 27 April 2018

SINGAPORE

Touted as Asia’s most comprehensive international food and hospitality trade event, this large-scale event with 4,000 exhibitors from 70 countries is not to be missed. This 40th edition will see participation from Japan Bakery and Confectionery Machinery Manufacturers’ Association (JBCM), Japan Food Machinery Manufacturers’ Association (FOOMA), and Kochi Prefectural Trade Association.

Foodex Japan 2018 6 to 9 March 2018

This is Asia’s largest exhibition dedicated to food and beverages from Japan. The 43rd edition looks set to be bigger and better than ever, with about 82,000 buyers from food service, distribution, and trading companies expected to attend.

Truly, this is your gateway to Japan’s food industry.

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artistic

creation

Honey Milk &

CHEF SAM AISBETT Hailing from Down Under, Chef Aisbett decided to come to Singapore to open his own restaurant, as he wanted to step out of his comfort zone.

That bold decision paid off handsomely when Whitegrass earned its first Michelin star in June 2017.

Whitegrass is located at #01-26/27, Chijmes, 30 Victoria Street. Tel: 6837 0402

TEXT VANESSA TAI PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTIONS

“M

ilk and honey may be a classic combination but at Whitegrass, we experiment a lot with texture in our dishes and are always on the lookout for new ingredients. This dessert—Hokkaido Milk Jelly—is a multilayered confection of Hokkaido milk, Japanese mountain honey, honey caramel, milk ice cream, honeycomb, milk biscuit, bee pollen, and dried milk skin.

Hokkaido Milk Jelly isn’t the only dish where I employ the use of Japanese ingredients.

We use a lot of Japanese ingredients at Whitegrass, including junsai, tonburi, kogomi, and 20-year aged Kamebishi soy sauce, just to name a few. In fact, I reckon 70 percent of the ingredients used in our dishes are from Japan. I have a deep respect for Japanese produce— the amount of passion and dedication that goes into each product is incredible. Apart from using Japanese ingredients, Japanese cooking sensibilities have also found its way to our kitchen, from the way we season and garnish a dish to the profound respect we have when handling each ingredient.

This penchant for Japanese culinary philosophy probably stemmed from my experience working with Chef Tetsuya Wakuda in Tetsuya’s Sydney. Chef Tetsuya has an amazing palate and eye for detail, and will not compromise on quality or standards. Everything has to be perfect. Working with him has hugely influenced the way I cook as well as the way I run my kitchen and restaurant. In fact, in the Whitegrass kitchen, we have a sign on the wall that says, ‘You gotta think.’ This is something Chef Tetsuya used to say to us [his staff] all the time and it’s really inspired the way I work.”

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interview

A Taste For QUALITY

TEXT JANE NGIAM PHOTOGRAPHY TUNG LOK GROUP

Andrew Tjioe, president and CEO of Tung Lok Group, tells us why his renowned restaurant chain prefers to use premium Japanese produce in its exquisite Chinese dishes

Clockwise from left: A premium selection of produce from Niigata City, presented at Tong Le Private Dining; Andrew Tjioe, president and CEO of Tung Lok Group; One of the dishes served at Tong Le Private Dining during its two-week-long promotion in 2017, featuring produce from Niigata City

B

elieve it or not, Andrew Tjioe’s first taste of sushi was such a bad experience, he remembers it vividly.

“I didn’t have my first taste of sushi until I was 28.

This was at one of the so-called best Japanese restaurants in Singapore, in 1986. I was already in the food business and thought I should give sushi a try because, although I had already started on Japanese food when I was 19, I had never eaten anything raw. But that first experience was really bad. The fish was, well, fishy — and I almost threw up! I was totally put off by sushi, and I didn’t try it again.

It was only a full year later, when a Japanese chef convinced me to try sushi in his restaurant, that I reluctantly agreed. And I was surprised — the sushi wasn’t fishy at all. In fact, it was really good! This was at Yoshikawa restaurant, in Liang Court. That experience completely changed my mind about sushi. More importantly, that significant turning point helped me realise how important the freshness of ingredients are. This is why I insist on the best produce to be served in our restaurants. Now, I travel at least twice a year to Japan, to explore and learn more about its best restaurants and food.

Although Tung Lok is a multi-restaurant group and we have about 18 different dining concepts, we didn’t run a Japanese restaurant until we acquired Sushi Mieda in 2017.

However, many of our Chinese restaurants have already been using Japanese ingredients since day one. Some examples are scallops, ikura, and also vegetables and sauces.

This year, Tong Le Private Dining worked with Media Japan Pte Ltd for the second year running, to present

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specialities from Niigata City. For two weeks, we crafted a special menu featuring ingredients specially sourced from Niigata — including rice, seafood, fruits, meat and vegetables. It was a rounding success, as the restaurant was fully booked throughout.

Nowadays in Singapore, you can have food of as good a quality as in Japan. Japanese produce is very well-liked in Singapore. The Japan Tourism Authority’s Department of Agriculture is very keen on promoting their products and I thought it was very astute of them to work with Chinese restaurants like us.

After all, Japanese restaurants already use Japanese ingredients; you don’t need to promote it to them.

We welcome any Japanese food supplier to introduce us to their products. To me, the quality of Japanese produce is outstanding. People always think that the Japanese are very particular when it comes to quality; this helps us promote the products without much effort.

I enjoy doing business with the Japanese because they are careful and cautious. They take much longer to negotiate terms — they will check every word until they are satisfied — but I think they are also taking the time to try and understand you. Once you have built up a rapport and the agreement is signed, they will never look at the agreement again. Even for future projects, they will never talk about the agreement again because by then, they trust you. Sometimes though, this can take about one year!

Looking ahead, our next step is to go casual and ‘fun’. My passion is in fine dining, but with the changing tastes of the millenials, presenting casual, pocket-friendly concepts is the way to go.”

Since 1978

24 - 27 April 2018 SINGAPORE EXPO & SUNTEC SINGAPORE

Celebrating 40 years of business excellence, FHA is the preferred choice for industry professionals to access an international showcase of food and hospitality products, equipment and solutions needed to drive business inspiration today and tomorrow.

2 Venues.1 Mega Show.

4,000 exhibitors from over 70 countries / regions

68 international group pavilions 80,000 trade attendees from 100 countries / regions

12 culinary, bakery, pastry and coffee related competitions

50 free workshops and activities 1 power-packed FHA2018 International Conference

Pre-register online now to get a copy of the Industry Report on Smart Innovations Transforming the Food & Hospitality Landscape by 2020 onsite at FHA2018!

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flavours

Out with the old, in with the New 8

F

or the Japanese, New Year’s Day—or Shogatsu—is probably the most important day of the year. Businesses shut from 1 to 3 January, and families gather to spend these days together. Symbolising a fresh start, the day usually starts bright and early, with people waking up just in time to catch the sunrise, followed by a visit to a temple or shrine with family members. Popular shrines such as the Meiji Shrine in Tokyo see more than a million people walk through its gates on these three days.

And while no work is to be done on 1 January—as it’s one meant to be free of stress, anger, and other negative emotions—the days preceding it are usually a flurry of activity at home to prepare the meals to be eaten during this period. One of these is osechi, a box filled with colourful dishes such as black soy beans, rolled omelette, boiled prawns and much more, each with its own symbolic value. This is usually enjoyed with ozoni, a hearty, belly-warming soup with mochi as its main ingredient—perfect for those colder winter months.

Of course, what’s a Japanese celebration without sake? This is the one time in a year where a special variant known as otoso–sake infused various herbs and roots–can be enjoyed as a toast to good health. Read on to find out more about the significance behind these special New Year dishes and beverages.

TEXT DENISE LI

Usher in a new year like the Japanese do – with lots of delicious food and spiced sake in the company of loved ones and friends.

Out With The Old, In With The New

I

n Japan, a special occasion isn’t complete without sake, and 1 January is perhaps the one day in the year where drinking alcohol in the morning is perfectly acceptable. Imbibing otoso—a spiced medicinal sake—with family members is usually the first order of the day on 1 January as a literal toast to good health and peace in the household.

Otoso is most commonly made with ingredients such as chinpi (the dried skin of mikan, a Japanese mandarin), cinnamon, and sansho (Japanese pepper), as well as roots such as okera and kikyo.

This mixture is usually available as a tea bag at local drugstores— simply steep it in half a bottle of sake the night before New Year’s Day and it’d be ready for consumption the next morning.

If you’re a guest in a Japanese household and offered a drink of otoso, be careful not to down it all at a go! There is a method for drinking otoso. It’s usually served in vermillion cups of three sizes.

The cups are filled in three pours from a small kettle-shaped container. And while rituals differ from region to region, the most common one involves passing around the cups—starting from the smallest—with each member of the family taking small sips from each, from the youngest to the eldest. The idea behind this is that the older folk can share in the joy of youth as the cups are passed around.

Otoso is believe to help guard against minor infectious diseases like colds—now if there’s not reason enough to raise a glass and say “kanpai”, we don’t know what is.

Otoso

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Osechi

A

rguably the most important meal of the year, osechi ryori is typically prepared a few days before New Year’s Day— tradition dictates that no cooking should be done on 1 January itself as it’s a day for rest. As such, most of the food that goes into the jubako (special boxes that the dishes are served in) is usually preserved in sugar or vinegar, or stewed with sugar, soy sauce, and mirin. Each of the dishes that goes into the box is in some way significant to the Japanese. For instance, kuromame (black soy beans simmered in sugar and soy sauce) is a symbol for good health, while datemaki (a sweet rolled omelette mixed with fish cake) stands for the development of culture and learning due to its resemblance to a scroll.

The shape of the kouhaku kamaboko (Japanese fishcake) is said to resemble the first sunrise of the new year, while their red and white colours function as a talisman against evil and stand for purity respectively. Another important aspect of the jubako is kazunoko (herring roe). Made up of many tiny eggs in a cluster, this kazuno symbolises fertility as well as a wish for an abundant harvest.

Another must-have in the box is renkon (vinegar lotus root): the holes stand for a bright and unobstructed future. Last but not least, there’s the hoshigaki (dried persimmon). As its skin resembles that of an old person, it symbolises longevity.

There are many other dishes that go into the meticulous preparation of osechi ryori—be sure to ask your Japanese friend to tell you about the significance of the rest the next time you have the good fortune to tuck into a jubako.

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Out With The Old, In With The New

Ozoni O

zoni, a soup with mochi as its main ingredient, was first served as a side dish to go with alcohol during banquets for samurai warriors during the Muromachi Era (1336 – 1573) to kick off the event. As such, it’s considered an auspicious dish, and later evolved to symbolise the start of a new year. Today, ozoni is prepared and eaten around Japan but its preparation varies greatly from region to region, or based on the family’s traditions.

Kanto Region: the soup, known as sumashi-jiru, is clear and light thanks to a base of bonito-based dashi, while the accompanying mochi is square-shaped and grilled or toasted before it’s added to the soup.

Kansai Region: the soup is made with white miso and a base of kombu dashi soup, and round mochi is usually preferred to symbolise the fact that everything comes full circle. The mochi, however, may be boiled or grilled.

Tottori Region: round mochi is used in an azuki red bean soup.

The ingredients added to the soup also differ from region to region. The people in Osaka, for instance, prefer a vegetarian-friendly version, adding grilled tofu, radish and carrots, while in Niigata Prefecture, which is known for their bitingly cold winter, a heartier dish is preferred, with salmon slices and salmon roe.

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S torm In A cool bites

Teacup

The Japanese tea ceremony may be an age-old tradition, but that doesn’t mean it’s a relic of the past. Not if tea master Souryou Matsumura has his way.

The elegant manner of tying a tea caddy is deeply allegorical.

Pushing Boundaries It is precisely this desire to express his creativity that led Matsumura to take part in some pretty unorthodox collaborations. For example, in September 2016, he organised a Fetish Party, inspired by the Japanese tradition of kinbaku (a Japanese style of bondage translated to “the beauty of tight binding”). Similar to kinbaku—where the way one ties the ropes around the human body has a deep symbolism—the way Matsumara ties the ropes around a tea caddy is also allegorical. By drawing similarities between these seemingly disparate art forms, Matsumara displays his ingénue and willingness to take creative risks.

Other unusual collaborations include a tie-up with upmarket department store, Nihonbashi, where he worked with a professional beatboxer as part of the tea ceremony.

“This department store tends to attract an older crowd,” Matsumara says, “But because of our event, many young people were drawn to the store as well.”

A Tea-rrific Future While his approach to revolutionising the Japanese tea ceremony has earned him many fans, Matsumura acknowledges there may be some people who may not like his style. “So far, no one has come up to tell me what I’m doing is wrong,” he muses, with a laugh. “Sometimes I wonder if I should be pushing the boundaries even further.”

However, Matsumura is quick to add that it’s never been his intention to overhaul time-honoured traditions – he simply believes in a need to infuse tradition with contemporary touches. “Traditions need to constantly evolve in order to survive,” he says. “It’s not enough to simply pass down traditions without adding a touch of something new.”

TEXT VANESSA TAI PHOTOGRAPHY SHUHALLY, KAZUHIRO CHII

I

f you’ve participated in a traditional Japanese tea ceremony before, you’re probably privy to the intricacies of this ancient ritual. However, the art of the Japanese tea ceremony goes beyond whisking matcha in a cup or even the elaborate etiquette involved. “The image that people have of Japanese tea ceremonies is that it is unapproachable or complicated,” says Souryou Matsumura, a certified tea master and owner of Shuhally. “However, at its heart, the Japanese tea ceremony is a platform for a host to make his guest feel as welcome and entertained as possible.”

Matsumura explains, “The Japanese tea ceremony incorporates various elements of Japanese culture, from the architectural structure of the tea room to the materials used for the tea ceremony to the desserts served, and so on.

In a sense, the Japanese tea ceremony offers a microcosm of Japanese culture.

While there are several immutable traditions to the tea ceremony, there is actually plenty of room to customise the experience – whether through decoration, pottery, and music and performance. The Japanese tea ceremony is actually a great way for you to express your personality.”

feature

Tasty

Tokushima travels around

TEXT JONATHAN EVANS PHOTOGRAPHY KOJIRO SUGIMOTO

F

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lying into Tokushima affords a bird’s eye view over the distinctive geography of this easternmost prefecture of Shikoku island, where idyllic pastoral scenes of rivers, bridges and fields carpeted with flowers never seem far from the easily navigable capital, satellite towns and picture-postcard villages. Indeed, almost a tenth of Tokushima is taken up by national parks, while a significant slice of the immaculate countryside is given over to agriculture, and the growth of produce that makes up some of the area’s most emblematic dishes.

But perhaps its most notable feature is the spectacular terrain of the Sanuki mountain range that rings the prefecture’s northern border, and provides a stunning backdrop to journeys around Tokushima. The Naruto Strait is another beautiful viewpoint that sits in between the Seto Inland Sea and the Pacific, and provides both tourism opportunities— with its stunning bridge overlooking renowned whirlpools—and a rich source of seafood.

The prefecture is amply proportioned, rewarding many days of exploration, yet it was once larger. Previously known as Awa-no-kuni till the end of the Edo Era, and then after the Meiji Restoration as Myodogun—visitors will note the word “awa” on public signs and product names around the island—the prefecture eventually shed its adjoining territories of Awa region and Awaji island, before finally being named Tokushima in 1880. Nowadays its most famous cultural institution and export is Awa-odori, an exuberant folk dance that lends its name to Japan’s biggest dance festival every August.

While industrialisation and infrastructure projects stepped up in the postwar period, the year-round warm, sometimes humid subtropical climate here—the hottest month is August, the wettest September—led to farming becoming its chief industry in this environment that’s ideally suited to fertile agriculture. The plains north of the Yoshino river became known for their abundant produce, and diners in cities as far-flung as Kobe, Osaka and Kyoto have been well acquainted over the years with key Tokushima foodstuffs such as sweet potatoes, sudachi, hamo eel, lobster, strawberries, rice and yuzu. Tokushima is even known to produce colourful, edible flowers, including almost all of the nation’s indigo dye.

Over the following pages you can find out how all these regional specialities contribute to the character of Tokushima’s cuisine, craft and culture. Get ready for a beautiful and delicious journey!

徳島県 Naruto City

Itano-cho Kamiita-cho Matsushige-cho Tsurugi-cho Miyoshi Tokushima City City Iya Valley

Kamikatsu-cho Naka-cho

Tokushima’s folk dance, Awa-odori, is one of the best-known in all of Japan and is regularly performed in cities across the country

Komatsushima City

Minami-cho

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feature

Land

Living off the

What a fertile region this is!

Tokushima’s climate, rich soil and plentiful irrigation lead to a bumper harvest of all kinds of colourful crops.

Toshishige Fujiwara shows off his prize Naruto kintoki sweet potatoes

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journey through eastern Shikoku is as colourful as anywhere in Japan. The people of Tokushima respect their land and water, and take full advantage of its produce. All through the year, plants are coming into full bloom: in winter, sugar cane is harvested; in spring, strawberries reach maturity; in summer, sudachi; and in autumn, rice comes to fruition. With its port yielding diverse seafood daily, and Awa pork and chicken cropping up in everyday dishes like ramen and yakitori, there’s really nothing the prefecture is lacking.

Hello yellow Perhaps the best-known produce here is the citrus fruit. Tokushima’s signature foodstuffs, the much-loved yuzu and

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sudachi, are everywhere—and not just in food. You’ll find these green and yellow gems spicing up soft drinks and liqueurs, enhancing all manner of foods, and in the case of yuzu, bringing delightful aromas and soothing properties to toiletries, room mists, bath powders and body oils.

Sudachi delivers a refreshing fragrance and is known as the “scented jewel”, enlivening Japanese dishes from tempura to sashimi and miso soup. And that’s not to mention the beauty these brightly coloured fruits lend to the landscape!

Purple reign Naruto kintoki, the highest-quality sweet potato in the land, grows here in ideal conditions and is found in foodstuffs everywhere, including confectionery. In fact, 90% of Tokushima’s potatoes are

Naruto kintoki. Cultivated in sand by the Naruto Strait, and immediately identifiable with its bright purple skin, it is enriched with minerals that give it a light texture and fragrant aroma. Toshishige Fujiwara—a director at Tokushima Farmer Sommeliers’ Inc.—runs his family farm on reclaimed land at Kawauchi, Tokushima City. His sweet potatoes are harvested from July to December, refrigerated for six months at 13°C and their roots removed; then, after being bathed in water and sprayed by jets, they are ready for crating.

Half the sweet potatoes go to the farmers’ association here, while most of the other half goes to shops or outlets in Kansai area; some are also exported overseas to countries like Malaysia and Singapore, where the sweet version is preferred.

Producers

What a catch! Hamo and ise-ebi An early-morning visit to Tsubaki Domari in Anan City, one of the prefecture’s busiest ports, is a feast for all the senses. Chairman of Tsubakidomari fisheries co-operative Junji Kume tells us 150 tons of hamo (daggertooth conger eel) and 10 tons of ise-ebi (lobster) pass through here every year. You can watch the lobster being sorted into groups according to length — those less than 13cm are discarded and released, while they also check the crustaceans for blemishes. Most lobster are shipped to cities outside Tokushima, particularly Osaka; the hamo enjoys a large fanbase in Kyoto. Other fruits of the sea filling up the crates here include squid, sawara (Spanish mackerel), thread-sail filefish, red grouper, snapper, croaker, tuna, golden kettlefish and the collagenrich avalon fish. But it’s the ise-ebi that gives this place its renown—the fleshy lobster feed on prey in the Pacific and the Seto Inland Sea, making them juicy and rich in proteins and minerals. Hamo enjoys a reputation as a high-end fish, with meticulous methods used to ready it for eating.

Kamikatsu organic sudachi Takahide Bando’s self-named farm, high in the hills of beautiful Kamikatsu, has been in the family for three centuries and grows yuzu, sudachi and yukoh using a different approach: this enterprise has been 99% organic since 2002, when the government designated this an organic farming area. After extracting the sudachi juice, the leftover skin and fibres are repurposed for composting and refarming the land. Awa Bancha green tea contains yuzu, and is much sought after by the health- and fad-conscious.

Yukoh, a hybrid fruit with potent fragrance and bitter-sweet taste similar to an orange, also grows in large numbers here; Kamikatsu produces about 65% of Japan’s yukoh, and it’s used in sushi and sashimi. Bando Farm’s chief products include yukoh and sudachi jellies; citrus juice; ponzu made from all three fruits; and Su-Su-Su, an organic drink.

Fruits of their labours: Kito Yuzu Kito Yuzu is Tokushima’s best-known producers of yuzu, with its fame extending beyond Japan. Its exports to Europe have grown, and visitors from France come to witness yuzu in its home territory. The company has even been heralded as a representative producer of the prefecture, after a “Yuzu Summit” in 1987 significantly raised its profile. And it’s not hard to see why— Yuzu here is organically grown, more fragrant, and individually hand squeezed. With the company’s attractive products, Kito Yuzu aims to inspire young people to farm the tangy fruit. Nothing goes to waste, as whatever is not sold can still be used. It’s also very healthy: it contains more Vitamin C than lemons!

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Producers

We’re jamming: strawberry

Slab of goodness: konnyaku Particularly associated with southern Japan, konnyaku is a processed block of jelly-like nutrition pounded from the roots of a yam-like plant called konjac. It has a chewy texture, and contains no sugar. Konnyaku has become known to foodies as a diet food with unusual properties—it cleanses the intestine and has been called the “broom of the stomach”.

Kataoka’s organic, halal konnyaku is a healthy, tasty product that comes in many forms (including low-calorie noodles and sauces), and is made with spring water from the Tsurugi mountains. Konnyaku can be prepared in many forms: sashimi-konnyaku (served fresh in strips); in a ramen; with pasta or noodles; with seaweed in a sashimi; simmered in a miso with daiso broth; or served in a sweet jelly.

Strawberries (known in Japan as ichigo) are another premium fruit grown in Tokushima, with mild winter evenings and warm summers providing the ideal climate for their growth; “Katsura” is the top variety. Sachiko Nishioka, Director of Nishioka Sangyo, heads up the farm that has been in the family since the 1970s. Her safe and natural strawberry products have gained such renown that she has orders from shops in Tokyo, supplies restaurants in Kyoto, and ships to Singapore and Taiwan. Her beautifully packaged products— which include two types of gelato—carry a logo depicting the tanuki raccoon of local legend.

Secrets of the Sangoju Naoki Kashiyama’s 64-hectare farm produces what have been hailed as the best tomatoes in the country. This sweet-tasting Sangoju (“red tree eggplant”) is sold in Tokyo’s Tsukiji Market and prized in Singapore, where a kilo costs around S$100. Kashiyama Nouen is a “biological organic farm” that aims to avoid pesticides, uses no waste water, adds minerals for growth and maximises sunlight. The tomatoes are grown on a “stepping system” (vertical wooden racks) in a highly controlled environment.

So many somen Handa somen is a tasty wheat flour noodle with an elastic texture and smooth taste. At up to 1.7mm it’s much thicker than average noodle. After the wheat flour is kneaded with brine, the noodles are machine-stretched and separated with chopsticks, then dried.

Handa somen has been around for 250 years but remains very popular in this part of Japan; Handmade Somen & Udon Factory prioritises this variety. It goes particularly well with sudachi.

The white stuff: rice Tokushima’s geography and climate make fertile ground for foodstuffs. The rice crop is harvested every August—earlier than most regions—and yields 10 varieties, the finest being Koshihikari, Kinuhikari and Awaminori (there’s also rice used for sake). Since exports began in 2009 it has become popular in Taiwan, Singapore, Vietnam, Hong Kong, the UK and even the US. Production is overseen by Zen-Noh, a federation of Japanese agricultural co-operatives, which aims to optimise production, control prices and enhance public awareness.

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Appetite

Restaurants

for distinction

A fantastic array of local gastronomic treats cooked in ingenious ways awaits the gourmet in Tokushima.

Hotel Iya Onsen Perched high in the western Tokushima mountains, this scenic hotel opened in 1972 and offers a dizzying cable car ride to a hot spring below. But guests should be just as excited about the cuisine. The kaiseki dinner is inventive and abundant: tuck in to soba-subeshi from nearby Oboke gorge, then follow with a basket-steamed miso fondue with Awa-odori (chicken) and Iya tofu; salt-grilled amego (red spotted trout); hotpot with Awa pork and mushrooms; and a vegetable tempura. All this, plus an inspiring view of the peaks, should guarantee a good night’s rest!

Hanazakari One of Tokushima’s best loved fish is celebrated at Taichi Ito’s intimate, award-winning diner. Watch the jovial head chef decapitate the hamo (daggertooth conger eel) before slicing it lengthways, grinding the bones and cutting it into thin strips. Then tuck in to boiled hamo with cucumber and yuzu; hamo with shitake mushroom and bardock in a sukiyaki hotpot; or tempura hamo. You may also sample deep fried Awa pork dipped in a brown vinegar ketchup sauce, and Naruto kintoki sweet potato tempura. The eatery’s poetic name means “a flower in full bloom”.

Ramen Todai One of the best known local brands, Ramen Todai set up shop in 1999, and has four outlets in the prefecture and seven in other cities.

Its speciality is Tokushima ramen, a succulent dish of salty pork belly served with a raw egg, sweetened soy sauce and white wheat noodles.

Their record is 1,000 sold in one day! Try the gyoza as a side dish, which is 90% vegetable and 10% minced pork, and comes with sudachi, sansho pepper and salt. “Todai” refers to the Tokyo university, whose supremacy owner Takeo Nakagawa wished to emulate.

Yamamomo at Awa Kanko Hotel An inspiring view awaits diners at this 70-year-old hotel’s light-filled restaurant. But the real USP is chef Tatsuji Motoji’s unusual menu, which offers a “halal” take on kaiseki—a Japanese tradition in which several diverse courses, each containing multiple components, are prepared. The produce changes seasonally, and in autumn includes shabu-shabu with Naruto tai (red sea bream) and dashi, black-haired Wagyu beef done in a sukiyaki (hotpot) style, nodoguro fish, Handa somen noodles and an array of local ingredients such as boze sushi, Naruto kintoki sweet potato, yuzu, persimmon and pear.

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Tokushima Beautiful sights of

Naruto Whirlpools Uzu-no-michi is a speactacular 450m long promenade built into the supporting girders of the Onaruto Bridge, 1,629m, connecting Shikoku with Awaji island. 45 metres above the Naruto Strait, glass floor windows are situated every 100m along the walkway and allow visitors a prime viewpoint of a remarkable natural effect: the collision of strong currents and ebbing and flowing tides, at the meeting point of the Seto Inland Sea and the Pacific Ocean, which creates one of the

three most ferocious tidal whirlpools in the world. This passageway was originally created to carry Shinkansen trains across the strait, but the plan was aborted due to engineering difficulties. Another ideal spot to admire the dramatic swirls on a clear day is Senjojiki observation deck, on a small public square next to the souvenir store Wakayama Shoten. The eddies are strongest during full moon and at low tide.

Iya Valley Deep in the heart of Shikoku, amid the mountains of western Tokushima, this remote, beautiful region found fame in the ’90s when US author Alex Kerr published a book, Lost Japan, on his experiences there. Hotel Iya Onsen’s cable car leads down a 170m incline to a 39°C outdoor onsen infused with natural hydrogen sulphide. Nearby, you can look down over “Hi-no-Ji”, a V-shaped geographical oddity reminiscent of Horseshoe Bend in Arizona.

The hachigomu (mountain mist) floats over Oboke Gorge and the best known of the vine bridges crossing the Iya, Kazurabashi. This 45m long bridge may have been built as far back as the 12th century! Its swaying wooden slats don’t look reassuring (do wear sports shoes), but take comfort in the fact that the bridge is reinforced with steel cables, while the vines are replaced every three years.

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Sights

Tairyuji temple and cable car Spanning 2,775m across the dramatic hills leading up to Mt. Shashin, Tairyuji Ropeway is western Japan’s longest cable car ride.

Opened in 1992, it leads to the 21st stop on the Shikoku pilgrimage circuit (Ohenro), which links 88 temples supposedly founded in the 9th century by Buddhist monk Kobo Daishi.

Modern day pilgrims often make the trip in traditional costume. You’ll spot a bronze statue of Kobo Daishi perched perilously on a jagged peak, while Tairyuji temple is a dreamlike vision surrounded by cypress and cedar. Don’t miss the bell gate (Shoromon), hall (Hondo) and temple (Honbo).

Ohama beach and Sea Turtle Museum “Caretta” Every year from May to August, loggerhead sea turtles come to lay eggs on Ohama beach in Minami-cho, a town on the eastern coast of Tokushima. Back in the 1950s, when students came here and found that some had been eaten, they started to protect the animals by taking them back to school and raising them. Their efforts resulted in an ongoing conservation project and the opening of Caretta in 1985; among many other turtles of various species, the museum houses a grand old survivor of those early days that is now the longest living sea turtle in the world at 67 years. Ohama beach is also the starting point for a triathlon that takes place each July, and the final stop of a two-day harvest festival in October, in which residents from eight local neighbourhoods parade portable shrines on wheels, called chosa, and venture into the waves. Each of these weighs about a ton, and four children ride on top of each shrine while drumming a rhythm with taiko (percussion) instruments.

Awaodori Kaikan

Kamikatsu-cho Tanada A glorious lookout point that towers 700m over the rustic settlement of Kamikatsu, Japan’s first “zero waste” town, these tanada (terraced rice fields) continue an ancient practice of cultivating rice on the side of mountains. The crop flourishes here from early May to August, but the best time to visit is when the fields turn a golden colour during harvest time in autumn. Bring your camera on a clear day, as this juxtaposition of the manmade and natural—voted one of Japan’s top 100 rice terraces in 1999 for its exquisite beauty—is surely one of the prefecture’s most scenic attractions.

This multi-use building in Tokushima city is the focal point for the best known cultural phenomenon to come out of the prefecture. Awa-odori is a folk dance that’s wildly popular here, as well as in the rest of Japan—it’s the best-known dance style in the country. It differs substantially from other regional dances with its two-beat rhythm, freeform moves, colourful outfits and use of six traditional Japanese instruments. Visitors can watch uplifting demonstrations by dancers in the performance space—a studio at the back of the building—and the audience is encouraged to take part in the routines. Awaodori Kaikan is owned by the regional government, and if you want to see the dance there’s a charge of ¥1,000 per person—government funding also helps to subsidise the performance space. On the ground floor there’s an information centre and a large souvenir store that sells all kinds of edible, wearable and decorative specialities from the region.

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Tokushima Keepsakes from

The abundant agricultural produce and craftwares of eastern Shikoku make for a bounty of desirable souvenirs

Awa wasanbon-toh from Okada-Seito-Sho At his 200 year-old family business in scenic Kamiita-cho, Kazuhiro Okada uses an intricate process of shredding the chikutoh cane, stewing into a syrup, drying, mixing with flour and refining to produce fine grain sugar (wasanbon-toh means “Japanese three tray sugar”). The caramel-like result is then fashioned into rakugan (colourful sweets), or red bean jelly. It goes perfectly with tea or coffee, and is used in plum liqueur or as a complement to brandy; it can even be added to soba or sushi. The mineral-rich soil here produces a full-flavoured cane.

Kincho Manju from Hallelujah Sweets Kitchen (HSK) Founded in 1937, and now installed in an attractive modern outlet, HSK is Tokushima’s second-oldest baker and confectioner. It was the first to use chocolate in Kincho Manju – white bean paste mixed with starch, then encased in a soft flour exterior– and this house-made delicacy remains a top seller, with up to 30,000 of the snacks sold in a day. Don’t miss HSK’s cute logo, which celebrates the tanuki raccoon of local folklore, as well as the multi-coloured, raccoon-shaped fresh cakes on display at the counter.

Sake from Honke Matsuura Visitors are welcome for tastings at Toksuhima’s premier sake brewery (est. 1804), a small outfit with big ambitions. In 2015 it won a prestigious award at the 2015 International Wine Challenge for its gently fruity sake, exports to 15 countries, and continues to branch out into new flavours. Its top brands are Narutodai junmaidaiginjo and ginjo shiboritate namagenshu, a heady (18.5%), undiluted sake that is unpasteurised and comes appealingly presented in an aluminium tin. As a part of the name ‘tai’ (sea bream) suggests, it’s also recommended as an accompaniment to seafood dishes.

Naruto wakame at Wakayama Shoten Artisanal products at Bussan Kyokai The large store below Awaodori Kaikan’s dance-performance space holds a treasure trove of collectibles that testify to the skills of craftsmen in the prefecture. One highlight is the selection of Otani pottery – a regional speciality that takes its name from the village where ceramicists fashioned urns from huge kilns in the Edo era.

The pots are used as containers for indigo dye. This royal-blue dye is used to make all kinds of textiles, also on display here, such as elegant scarves, skirts and hats, as well as trinkets for the home or office.

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At the souvenir store next to Onaruto Bridge, the jovial staff offer samples of beautifully wrapped local goodies to curious visitors, such as the sweet bean pastry and golden sweet potato cakes.

Ice cream varieties include sweet potato, soda, vanilla and mango. Meanwhile, Naruto wakame, touted as the world’s freshest seaweed – boiled for a tender texture, then sun-dried and salted – is available to take away.

Souvenirs

Yuutama at Akane-an This impeccable “sweet café” run by Yoshio Nishikawa was inspired by the mastery of Kyoto confectioners, and combines architectural elements of a traditional tea house – tasting rooms, and a cobblestoned garden with bonsai trees and hand-washing basins – with a traditional, yet innovative confectionery (Akane-an refers to the colour of the sky before sunrise). Sweets here are flavoured with specialities from Shikoku such as yuzu, yukoh, sudachi and yamamomo, and aim to promote local tastes through imaginative reinvention.

Some of the fondant-like sweets, such as the yuutama (sugary balls), are made using the kingyoku technique and are individually wrapped in triangular sachets to stay fresh for longer. The fruity, melt-in-your-mouth spheres come in kawaii boxes and tubes. Try the Yu-Ball, with its yellow, red, purple, white and blue hues. Visitors can also buy juices made from yuzu and yukoh.

Sudachi-chu, a shochu with sudachi flavour from Nisshin-shurui

Bath powders from Kaoru Kito Yuzu

Yuzu juice from Akane-an

Gifts from the Citrus Kingdom

Citrus essential oils from Kaoru Kito Yuzu

The yuzu is harvested for only two months of the year, but Kito Yuzu, tucked away in “Golden Village” in the Naka valley, have devised many ingenious ways to enjoy this versatile citrus fruit, both cosmetic and gastronomic. The company partners with major brands such as Dean & DeLuca, but its own temptingly packaged, high-quality goodies are just as seductive. Try the relaxing bath powder, which comes in a delicate sachet resembling a large teabag, or bask in the fragrance of the 4 Relax essential oils. Among the edible treats on offer – which include marmalade, honey, jam, rice crackers, cake, jelly, chocolate and even cheese – make a beeline for the salt and pepper selection, as well as varieties of ponzu sauce. You can find yuzu and sudachi in other guises, such as drinks and jellies, from Tokushima suppliers, Bando Foods and Akane-an.

Rice crackers (with yuzu-miso and with Yuzu-chilli powder) from Kaoru Kito Yuzu

Pururun gelée (yukoh and sudachi) from Bando Foods

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Su-su-su organic yuzu drink from Bando Foods

Yuzu-su and sudachi-su from Bando Foods

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People

feature

Tokushima

Tradition with a twist in

Tatsuji Motoki, Head Chef, Yamamomo restaurant, Awa Kanko Hotel

Chef Motoki has worked for 29 years at this time-honoured hotel, and still seeks to innovate with dishes that he’s devised to cater to Islamic guests. He tells us how this demand made him reconsider the preparation of his colourful kaiseki menu.

What made you decide to offer halal food?

We started having customers from Malaysia, and then other Muslim countries, so my challenge was using halal ingredients and creating Japanese kaiseki with good style and taste. We use miso, soy sauce and vinegar that are halal certified; our beef is also handled appropriately.

What are the special ingredients from Tokushima that you’re using for this menu?

We are using Naruto kintoki sweet potato, yuzu, Handa somen, Naruto tai (red sea bream), pear and persimmon. We change the kaiseki menu according to season, and use bamboo or lotus leaves to decorate our dishes.

Your dishes are very brightly coloured. Is the presentation as important as the taste?

With any Japanese food we say you don’t just taste with your tongue, but eat with your eyes. In the autumn and spring it gets very colourful, so the food reflects nature in each season.

Which drinks would you recommend to complement this kaiseki menu?

I’d recommend sudachi or yuzu juice with soda – it should be very refreshing. Also, of course, Japanese tea!

From this region, there is Awa Bancha, a brown tea where green leaf is fermented by lactic acid.

Which attractions and activities would you recommend for tourists in Tokushima?

Hideaki Oka, Vice Chairman, Tokushima Awa-odori Association

The Awa-odori folk dance dates to the Middle Ages. A dance festival every August is the largest event in Tokushima, and draws participants and spectators from all over Japan.

Now 76, the man in charge of keeping this artform alive talks about his passion.

Can you tell us about the history of this dance?

Awa-odori goes back more than 420 years. It’s a typical Bon (traditional Buddhist) dance performed to receive ancestors’ spirits.

What’s special about the Awa-odori?

The dance is very “free”. It’s only done on two beats, so it’s easier; and there are six instruments.

In Japan, there are usually only three instruments for this dance. Out of 980 teams, only 33 are allowed to perform the dance in this space (Awaodori Kaikan).

Which age groups are represented in the teams?

We visit schools to recruit young people. They need 10 years’ experience before performing in public. Our youngest dancers can be as little as five, and there’s no upper limit – you can be as old as you wish.

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How do you maintain this dance tradition?

One important factor is taking the dance out on the road so that people know about our culture internationally. This summer I went to France, the Netherlands and Sweden, and did a demonstration.

Whenever we went, everyone started dancing – sometimes 10,000 or 20,000 people!

What kind of impact has Awaodori Kaikan had?

Before, you could only see this dance at hotels organised by travel agencies. Here, it’s like coming to a movie theatre! I’ve appeared in the media, so people see me and say, “I want to dance like him!”

Tell us more about the annual festival here.

It lasts for four days, and 190 teams take part.

This might be the largest festival in Japan: 1.3 million people visit (12–15 August). Costumes are bright and loose; lanterns correspond with the colours. It’s just spectacular!

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Tokushima

To k u s h i m a ’ s F u l l Y e a r

In A Year

Fertile soil rich with minerals, clean rivers, widespread agricultural land and a subtropical climate form the perfect conditions for Tokushima’s finest produce. Encompassing all kinds of foods, from animals to fruits and vegetables, some of its best-known products are seasonal. Here’s an overview of the best the prefecture has to offer in the course of a year

From the sea

From the land ►Strawberry ►Canola Flower ►Cauliflower

Naruto Tai

SPRING

(March to May)

►Naruto tai (Red Sea Bream) ►Naruto Wakame (Wakame Seaweed) ►Dried young sardines

Cauliflower

►Sudachi (Citron) ►Pear ►Grape

Abalone

Sudachi

SUMMER

(June to August)

►Hamo (Daggertooth Conger Eel) ►Abalone ►Naruto kintoki (Sweet Potato) ►Rice Naruto ►Komatsuna Kintoki (Japanese Mustard Spinach)

Bgfin Reef Squid

AUTUMN

(September to November)

WINTER

►Bigfin Reef Squid ►Boze (Butterfish) ►Ise Ebi (Spiny Lobster) ►Buri (Yellowtail) ►Green laver

Ise Ebi

►Yuzu ►Tomato ►Lotus root ►Daikon radish

(December to February) Yuzu

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Listings

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Souvenior Hallelujah Sweets Kitchen 30 Shinokoshi, Kitagawamukai, Hiroshima, Matsushige-cho, Itano-gun, Tokushima 771-0220 Tel: 088-669-7611 Okada Seito-sho 12-1 Haranakasuji, Izumidani, Kamiita-cho, Itano-gun, Tokushima 771-1310 Tel: 088-694-2020 Honke Matsuura Sake Brewery 19 Yanaginomoto, Ikenotani, Ooasacho, Naruto-city, Tokushima 779-0303 Tel: 088-689-1110

Producers Sweet potato Tokushima Farmer Sommeliers' 268-3, Hiraishiwakamiya, Kawauchi-cho, Tokushima City, Tokushima 771-0137 Tel: 088-679-8661 Hamo & Ise-ebi JF Ken-Gyoren Tokushima 2-13 , Higashiokinosu, Tokushima City, Totkushima 770-8516 Tel: 088-636-0500 Suadchi Bando Foods 63 Aza-Ueno, Oaza-ikumi, Kamikatsu-cho, Katsuura-gun, Tokushima 771-4503 Tel: 0885-46-0822 Kito Yuzu OGON NO MURA 47-3 Aza-Kamihira, Kito-Minamiu, Naka-cho, Naka-gun, Tokushima, 771-6404 Tel: 0884-64-8883 Strawberry Nishioka Sangyo 98 Chiyogamaru, Oobara-cho, Tokushima City, Tokushima 770-8012 Tel: 088-662-0590

Konnyaku Kataoka 93 Handakamiya, Tsurugi-cho, Mima-gun, Tokushima 779-4406 Tel: 0883-65-0781

Ramen Todai Okihama 60-6, Okizuka,Hachiman-cho, Tokushima City, Tokushima 770-8070 Tel: 088-668-1554

Sangoju Tomato Kashiyama Noen 12 Azamatsuki, Sakano-cho, Komatsushima City, Tokushima 773-0023 Tel: 0885-37-2011

Yamamomo Awa Kanko Hotel 3-16-3, Ichiban-cho, Tokushima City, Tokushima 770-0833 Tel: 088-622-5161

Somen Yoshidaya 13 Tai Handa, Tsurugi-cho, Mima-gun, Tokushima 779-4402 Tel: 0885-64-3428 Rice JA Zen-Noh Tokushima 92-1 Nishishinden, Nishinakatomi, Itano-cho, Itano-gun, Tokushima 779-0119 Tel: 088-672-5317

Restaurants Hotel Iya Onsen 367-28 Matsuo, Matsumoto, Ikeda-cho, Miyoshi City, Tokushima 778-0165 Tel: 0883-75-2311 Hanazakari 2-30 Tomidamachi, Tokushima City, Tokushima 770-0915 Tel: 088-652-4930

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Sights Naruto Whirlpools Uzu-no-michi walkway Naruto Park, Naruto-cho, Naruto City, Tokushima 772-0053 Tel: 088-683-6262

Iya Valley Kazurabashi bridge 162-2, Nishiiyayamamura Zentoku, Miyoshi City, Tokushima 778-0102 Tel: 0883-72-7620 Tairyuji temple ropeway 76 Tano, Wajikigou, Naka-cho, Naka-gun, Tokushima 771-5203 Tel: 0884-62-3100 Kamikatsu-cho Tanada 23 Hakutsuru, Ikumi, Kamikatsucho, Katsuura-gun, Tokushima 771-4500 Awaodori Kaikan 2-20 Shinmachibashi, Tokushima City, Tokushima 770-0904 Tel.088-611-1611

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

Bussan Kanko Koryu Plaza Located at Awaodori Kaikan Wakayama Shoten Senjojiki, Naruto Park, Naruto-cho, Naruto City, Tokushima 722-0053 Tel: 088-687-0021 Akanean 3-44 Tokushima-cho, Tokushima City, Tokushima Tel: 088-625-8866 Yuzu products Yuzu bath salt, Yuzu powder, Yuzu essensial oil and Yuzu rice crackers Yuzu&Sudachi gelĂŠe, Yuzu&Sudachi-su, Su su su Available at Bussan Kanko Koryu Plaza, highway service area, and online Yuzu juice Available at Akane-an Sudachi-chu Available at major souvenior shops and super market

Special Thanks: Mr. Atsushi Norikane Agriculture, Forestry and Fisheries Department Export and Production Chain Promotion Office, Tokushima prefectural government

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masters

Food for the SOUL Kushikatsu may have humble origins, but this beloved Osaka street snack is now given a gourmet twist by these three inventive chefs.

Ginza Rokukakutei Singapore

Ginza Kushi-Katsu

K

30

Panko Restaurant & Bar

TEXT VANESSA TAI PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTIONS

ushikatsu is battered deep fried food served on skewers. “Kushi” refers to the bamboo skewer used, while “katsu” references the meat cutlet. It’s also known as kushiage in the eastern parts of Japan, although kushiage is a broad term that includes skewered ingredients prepared with different frying methods—for example, without panko (Japanese breadcrumbs with a light, flaky texture). Kushikatsu, however, is almost ubiquitiously prepared with panko.

Kushikatsu can be found all over Japan but it’s probably most popular in Osaka. After all, that is the city where it all began. In 1929, the proprietress of the now-legendary Daruma hit upon the idea of serving skewered meat to the local labourers who thronged her shop. Using hearty ingredients like meat, onions, and potatoes, and slathering it with a thick batter, this simple but delicious meal helped fill the bellies of hungry workers. Today, kushikatsu continues to be a favourite among the working class, but more and more upscale restaurants are serving gourmet versions of the dish.

For example, some of the typical ingredients used in kushikatsu include chicken, pork, and seasonal vegetables.

However, in higher-end restaurants, kushikatsu ingredients run the gamut from prawns and scallops to premium cuts of beef. Whatever the ingredient used, the cooking style is the same—the ingredients are skewered on the kushi and dipped in a mixture of egg and flour, then put panko before being deep-fried in hot oil.

Regular kushikatsu is usually served with tonkatsu sauce but in the Nagoya area, a type of sweet miso sauce may also be served. In the upscale restaurants, however, the chefs usually prepare a variety of sauces to complement the various ingredients served.

While every chef will have his own unique take on how to prepare kushikatsu, one factor remains a constant— this is one scrumptious Japanese dish you absolutely cannot miss out on!

Food for the Soul

F

rom the F&B group who introduced Singaporeans to popular ramen restaurant chain Ajisen Ramen and gyoza specialist Osaka Ohsho comes a brand new concept—Ginza Kushi-Katsu. They are the first in Singapore to introduce KushiKatsu Fondue, where you dip the skewered ingredients into a selection of piping hot sauces.

Chef Koga tells us more.

Tsutomu Koga

Chef, Ginza Kushi-Katsu

Tell us about the kushikatsu at Ginza Kushi-Katsu.

Our standard set is a popular option with customers. It comes with five skewers—pork loin (soaked in onion sauce before frying for a tender texture), prawn, Shiitake mushroom, Camembert cheese, and gyoza. Customers can choose from either a demi-glace fondue—house-made with a proprietary blend of ingredients—or a cheese fondue, also house-made with a blend of Gruyère cheese, cheddar, and white wine. As for the panko that we use to coat the ingredients, we have a special blend of extra-fine breadcrumbs mixed with our secret combination of spices.

What do you think is the secret to a good kushikatsu meal?

At Ginza Kushi-Katsu, we strive to stay true to the kushikatsu tradition in Osaka where it’s all about enjoying good food in a casual, laidback atmosphere. I believe our kushikatsu is best enjoyed with a side of alcohol, especially if you’re going for the cheese fondue option. We have several different drink options, including a sparkling sake & yuzu cocktail, but for an authentic taste of Japan, you can’t go wrong with an ice cold glass of Asahi beer.

A little-known fact about yourself is that you weren’t professionally trained as a chef.

Tell us more.

Yes, I actually graduated from design school and harboured ambitions of being a painter. However, I’ve always wanted to work overseas so when the opportunity to work in Singapore arose, I immediately took it. I’ve worked part-time in many different restaurants where I learned the basics but most of my culinary skills are picked up through cookbooks and speaking to chef friends. Actually, the creative process of working with different ingredients to develop a new dish is similar to being an artist!

Ginza Kushi-Katsu is located at #B1-47 Paragon Shopping Centre, 290 Orchard Road, Tel: 6262 1304

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S

pecialising in high-end kushiage, Ginza Rokukakutei Singapore marks the famed restaurant’s first foray outside of Japan.

Chef Tanaka first worked in the Ginza establishment, before being trained by the owner chef of the original restaurant, Rokukakutei in Osaka—the only kushiage restaurant in Japan to be awarded with a Michelin star.

What makes the kushiage at Ginza Rokukakutei unique?

Our kushiage is not simply a deep-fried food. When we coat the ingredient with panko, we’re careful to leave a small air pocket between the batter and ingredient. When dipped in hot oil, this small gap “steams” the ingredient, which helps maintain its moistness. The combination of a crispy outer casing and moist, juicy flavours of the ingredients is simply delicious.

What are some of the most popular ingredients at your restaurant?

Some of our customers’ favourite include the mashed pea croquette as well as the shiso leaf with chicken fillet topped with donburi (vegetable caviar). To us, it’s important that we understand and respect each ingredient so as to bring out its flavours as authentically as possible.

Tell us about the condiments that accompany the kushiage.

We offer our diners a selection of condiments, such as snow salt from Miyako Island, a blend of salt and Hideyuki Tanaka sansho pepper from Kyoto, a house-made brown Head Chef, Ginza Rokukakutei Singapore wine sauce from our outlet in Osaka, a blend of sesame and mustard sauce, dashi soya sauce, and a blend of mustard and lemon sauce. When we serve the kushiage, we place the skewer towards the direction of the recommended condiment, but of course, it’s up to the diner to decide which condiment they prefer.

Where do you get your ingredients?

We get seafood from Tsukiji Market in Tokyo twice a week, vegetables from Hokkaido once a week, and a variety of fresh ingredients from Osaka twice a week.

What can diners expect from a meal at Ginza Rokukakutei?

Another unique aspect of our restaurant is how we offer wine pairings with our kushiage. We have a wide selection of fine wines from around the world.

Ginza Rokukakutei Singapore is located at #01-04, Odeon Towers, 331 North Bridge Road, Tel: 6266 1077

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Food for the Soul

W

ith over 20 years’ experience working in Japanese restaurants, including a stint at the prestigious Hide Yamamato in Marina Bay Sands, Chef Ishikawa is a seasoned pro when it comes to creating inventive new dishes.

What makes the kushikatsu at Panko unique?

Apart from having a wide selection of kushikatsu (15 variants), we are also a stickler for details when it comes to the ingredients we use. For example, we get our panko specially customised in Japan in order to achieve our desired texture and size of grain. The oil we use is a blend of four oils – olive oil, soybean oil, and two kinds of sesame oil. This particular blend has a light, subtle fragrance and flavour; it’s not too heavy on the palate.

Kazuma Ishikawa

Head Chef, Panko Restaurant & Bar

Tell us about some of the signature dishes at Panko.

The Assorted Kushikatsu Set—which comes with asparagus, onion, pumpkin, prawn, chicken, and shishamo—is available for lunch, and is especially popular with the office crowd. Other signature dishes on the a-la-carte menu include the scallop topped with uni served with an espuma of shoyu and dashi, and the shiitake mushroom served with minced chicken paste and topped with tori (chicken) miso paste and sliced truffles.

What sort of condiments do you serve at Panko?

We have a homemade kushikatsu sauce, which is made with a blend of tonkatsu sauce, shoyu, and Japanese Worcestershire sauce. Our homemade ponzu sauce is made using yuzu juice, shoyu, mirin, and katsuboshi, Japanese pink sea salt from Seto Inland Sea, and fresh lemon.

What is your secret to preparing delicious kushikatsu?

It’s important to coat each ingredient evenly with panko so that it’s evenly cooked on all sides and so that the batter doesn’t detach during the frying process. We also spin the skewer while frying to ensure the ingredient is rid of excess oil.

What can diners expect from a meal at Panko?

Panko offers an authentic kushikatsu experience, complete with a fun, laidback atmosphere. To complement our selection of kushikatsu, we serve a wide variety of imported Japanese alcoholic beverages that you’ll probably not find elsewhere in Singapore.

Panko Restaurant & Bar is located at 4 Haji Lane (or 33 Arab Street), Tel: 6291 3323

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5th Generation Successor

Upholds the Traditional Taste of Tendon

Specializing in traditional Tendon (short for tempura donburi), “Shitamachi Tendon Akimitsu” was started by Mr Akimitsu Tanihara in Asakusa, Tokyo, which is the birthplace of Tendon.

Bringing along his years of experience as the 5th generation successor of “Dote-no-Ise-ya”, a 128-year-old Tendon shop, his self- created masterpiece, [Godaime Tendon], loosely translated as 5th Generation Tendon won the gold medal at the Japan Donburi Awards for 3 years in a row.

SHITAMACHI TENDON AKIMITSU

•Plaza Singapura: 68 Orchard Road #04-65 S(238839) Tel: +65 6264 3390 •VivoCity: 1 HarbourFront Walk #01-54 S(098585) Tel: +65 6221 1880 •Northpoint City: 930 Yishun Avenue 2, #02-27/28, S(769098) Tel: +65 62575389 •Westgate: 3 Gateway Drive #03-09 S(608532) Tel: +65 6252 8305 • Changi City Point: 5 Changi Business Park Central 1, #B1-33, S(486038) *Opening in Mid- Jan 2018

Ginza Kushi Katsu offers a variety “Kushi-Katsu”- deep fried Japanese skewered meant & vegetables. Our signature item “Gyu Katsu”- premium beef fillet cutlet Is the first of its kind in Singapore.

The meat is deep fry for only 60 seconds at 210 Celsius degree. This precise method gives the Beef Cutlet its wonderful crispy crust while the meat remains medium rare within.

GINZA KUSHI-KATSU

Paragon: 290 Orchard Rd, #B1-47 S(238859)

Tel: +65 6262 1304

dining etiquette

Code

The Washoku So you’re organising a traditional Japanese meal but have no idea where to place the crockery and utensils? Let us help. the diner. This is an age-old custom, as the Japanese believe this manner of serving is the most aesthetically pleasing for the diner.

Visual aesthetics play an important role in washoku. It’s not just about what you eat; it’s also how you eat. For example, it’s considered bad manners to hunch your back and bring your face close to the table when you eat. Instead, it’s recommended to hold your bowl in your hand and eat with an upright posture.

platter on the left typically holds a grilled dish. The middle platter would usually be a dish of boiled greens. The different dishes are usually plated in a way where the flavours get richer from left to right, so you can start from left to right.

Tsukemono (pickles) are not considered one of these side dishes, and are usually positioned next to the rice bowl. The chopsticks are placed on a chopstick rest, right in front of the diner, with the pointed ends facing left. At the end of the meal, chopsticks should be Setting A Japanese Table placed together on the chopstick rest or If you’re hosting a traditional washoku together horizontally, midway across the meal, it’s also important to consider how “northern half” of your plate or bowl. you present the dishes. Here’s what you Of course, the most important need to remember: the rice bowl always thing when dining is to enjoy your meal. goes to the diner’s left and the miso soup Don’t worry if you can’t remember all the always goes on the right. Placed directly Japanese dining rules. As long as you behind these bowls are small serving avoid slovenly eating and are careful to platters, each containing a different type maintain the aesthetics of your washoku of food. The platter on the right would meal, you’re already on the right track. usually hold a simmered dish while the Itadakimasu!

TEXT VANESSA TAI

W

ashoku refers to traditional Japanese cuisine, but there is so much more to it than just food. Washoku is steeped in history and culture, and places heavy emphasis on seasonal ingredients and aesthetic principles. In fact, washoku was recently registered as a UNESCO intangible cultural property. UNESCO defines Washoku as “a social practice based on a set of skills, knowledge, practice, and traditions related to the production, processing, preparation, and consumption of food.”

To give you an idea of the intricacies of washoku, consider how the Japanese present whole fish at the dining table. In her critically acclaimed cookbook Washoku: Recipes from the Japanese Home Kitchen, Elizabeth Andoh explains that whole fish is always presented with the head facing left, the tail to the right, the belly forward, and the back away from

35

advertorial

Fight against diabetes in Singapore Sunstar believes that to be truly healthy in body and mind, we must take care of ourselves holistically

I

n Singapore, the population is experiencing a diabetes epidemic. The government has made diabetes prevention a priority, and the Prime Minister Lee Hsien Loong recently addressed the situation with a National Day message.

According to the message, almost a third of Singaporeans over the age of 60 have diabetes.

Sunstar has a long-standing reputation for its innovative oral care, health and wellness products. Now it’s aiming to capitalise on its success in tackling diabetes in Japan with an initiative to combat the illness in Singapore, which is comparable to that once faced by Tokushima.

Holistic thinking -From the mouth to the whole body-

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n Japan, Sunstar was founded in Osaka in 1932, and now has expanded offices in nationwide including two factories in Osaka and Tokushima prefectures. It is providing products and services in over 90 countries, and has forged research links with the world’s largest diabetes research centre in the US. Sunstar is a pioneer in championing the idea that while nutrition, exercise, and the mind are intertwined and essential to well-being, taking care of the health of our mouths can improve the health of the whole body and contribute to a better quality-oflife. Moreover, its research has highlighted probable correlation between diabetes and oral health. Sunstar with its holistic healthcare approach is aiming to leverage its unique insight in Singapore, which also has a considerably high incidence of diabetes.

Bringing back healthy life again to the people in Tokushima

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n Tokushima, where Sunstar operates its factory and manufactures its oral care products including G.U.M and Ora2 brands, it was found that the mortality rate from diabetes was, 20 times in 21 years from 1993 to 2013, higher than in any other prefecture in Japan*. Tokushima prefecture with various associations and groups, in collaboration with Sunstar and healthcare professionals such as doctors, dentists and registered dietitians, tackled this anomaly by promoting and encouraging healthier lifestyles widely to the public through many initiatives. As a result, the mortality rate from diabetes in Tokushima has been improved and it is no

36

longer the worst in Japan since 2014.

It is known that good oral care and general wellness are linked intrinsically. To improve the oral health of the residents, the use of interdental cleaners including dental picks and flosses other than simply toothbrushes was promoted in the initiative; prior to it, only 24% of the local population used interdental cleaners in 2010, but thereafter, the figure rose to about 36% in 2016**.

The residents were also advised to eat more vegetables for better health, with the result that local intake increased substantially, from 262g per male resident and 264g per female resident in 2012 to 313g and 309g in 2016 respectively**. In addition, health information was distributed through announcements, seminars, promotions and booklets to show that in order to combat diabetes, good oral care was as important as overall healthcare.

Efficiency of interdental plaque removal by combining brushing and interdental cleaning

YASAI-SUDACHI-kun, Tokushima’s mascot

Sunstar’s oral care product brand [G.U.M]

* Source: http://www.pref.tokushima.jp/kenkou/genjo.html ** Health and Nutrition Survey, Tokushima Prefectural Government

Is eating more vegetable difficult?

Time to turn to KENKODOJO

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unstar is positioning itself at the forefront of the fight against diabetes in the city-state by leveraging its insights for better health among Singaporeans. As the conglomerate’s branch of health foods, Sunstar has been providing the line of products that are available under the brand name KENKODOJO, which was created in 1985 with the initial aim of improving the health of its employees; Sunstar reasoned that those working in a health-related business should, first and foremost, be healthy themselves.

KENKODOJO’s smart-living health foods are tasty yet low in calories and sugar, offering nutritional balance alongside quality. With its concept “Rebalance”, the brand deploys a health method based on three core principles: nutrition, body and mind.

Ryuichi Takeno, Sunstar’s head of Tokushima project, suggests that if Singaporeans eat 350g of vegetables daily, they can achieve a more rounded diet. Though busy lifestyles might make it difficult for people to do so, at least part of this daily intake be consumed in the form of a “liquid meal” supplementing vegetable intake, such as KENKODOJO’s Midori de Salana Super Vegetable Drink which contains the equivalent of a 105g serving of vegetables in one small can (each can contains eight different types of vegetable). The full-bodied, no sugar added health beverage is ideal for people on the go, and is enhanced with apples and lemons to give a pleasing taste.

KENKODOJO Brand concept Re balance (RE) BALANCE

BALANCE OF NUTRITION

Brown rice, vegetable diet and Aojiru (Green Juice)

BALANCE OF MIND

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Visit our Online Shop:

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37

recipes

ABC Cooking Studio Presents ...

A Date with

Datemaki Sheila Chan

Cooking instructor at ABC Cooking Studio

The different specialties that are served in osechi, or New Year set of food, signify the change in season. This issue, Sheila Chan tells us more about the datemaki, one of a traditional New Year dishes.

38

Step 1

Datemaki Datemaki (Makes 6 pieces) 2 Eggs 100g Hanpen 4 tsp Brown sugar 1/2 tbsp Mirin 1/8 tsp Soy sauce 1/4 tsp Salad oil

Step 3

Step 6

Step 7

Directions

1. Place all ingredients except salad oil into a blender and blitz until smooth.

2. Heat the tamagoyaki pan over medium heat. Put salad oil in the pan. Using a pair of chopsticks, push a neatly folded piece of kitchen paper around the pan to grease it lightly and evenly.

3. Pour (1) into the pan and turn the heat to low. Using a piece of aluminium foil, cover the pan to allow the omelette to steam-cook. Set a timer for 3 minutes.

4. After 3 minutes, check the omelette. If its base is not brown yet and its surface is still shiny, cover the pan with foil again and cook for another 3 minutes.

5. When done, transfer the omelette, grilled side down, to a datemaki mat lined with plastic wrap.

6. Carefully roll the datemaki while it is hot, as this will help maintain its shape as it cools. When rolling, pull the mat towards you to get a tight grip. When rolled, wrap the datemaki in the cling wrap. Then roll it tightly again in the datemaki mat and let it cool with its seam side facing down.

7. To serve, unwrap the datemaki and trim the sides off. Cut the datemaki into inch-wide pieces and serve.

Watch how to make Datemakiat OISHII TV on YouTube.

TEXT JANE NGIAM RECIPES ABC COOKING STUDIO

“D

atemaki is a form of tamagoyaki that is usually only eaten during the Japanese New Year. For the first three days, Japanese households observe the tradition of not turning on the stove at home. According to custom, this is to allow women in the household to sit with guests and take part in the festivities, rather than be stationed in the kitchen, cooking.

Hence, most osechi consists of cooked food to be eaten at room temperature. Osechi contains a variety of food that’s stewed, grilled, or marinated with sugar and vinegar – there are usually no items that cannot be kept for three days.

Datemaki, for instance, is sweeter than the usual tamagoyaki that is eaten all year round. It is usually served together with items such as kuromame, or stewed black soybeans; cooked prawns; kazunoko, a fish roe; and ozoni, a soup with mochi and other ingredients. When guests arrive in the house, everyone gathers around and stacked boxes of osechi are served together with hot tea and otoso (flavoured saké).

The key ingredient in datemaki is hanpen, a Japanese fish cake. Unlike other fishcakes which are used in Japanese or Chinese cooking, hanpen is made with yam and egg white. This gives it a stronger fish flavour and also a lighter, fluffier texture. Hanpen can also be cut into bite-sized pieces and used in shabu-shabu and soups.

When cooking the datemaki omelette, there are three indications that it is cooked – one, its surface should look matte, not shiny; two, the bottom is nicely browned; and three, the aroma of fish cakes will emerge.

Finally, a datemaki mat, made of triangular strips of bamboo, is used to give a ribbed edge to the datemaki so that when it’s cut, it resembles a scroll – an auspicious symbol of wisdom for the New Year.”

Datemaki with Cheese

Ingredients (Makes 8 pieces) 2 Eggs 100g Hanpen 4 tsp Brown sugar 1/2 tsp Mirin 1/8 tsp Soy sauce 1/4 tsp Salad oil 50g Mentaiko 20g Cream cheese

Directions

1. 1 portion of Datemaki recipe (see opposite page), dividing the batter to make two thinner omelettes.

2. Divide the mentaiko and cream cheese into half. Shape half the mentaiko and cream cheese into a 7cm to 8cm length and place onto the datemaki.

3. Carefully roll up the datemaki tightly. Secure the edges of the rolled mat with rubber bands.

4. When cool, unwrap the datemaki and trim off the edges.

5. Cut into 8 equal pieces to serve.

Ingredients (Makes 8 pieces)

(A) 1 portion of Datemaki recipe (see opposite page), dividing the batter to make two thinner omelettes.

(B) Sushi Rice 100g Cooked rice 1 tbsp Vinegar 1 tsp Brown sugar 1/8tsp Salt

Datemaki Sushi

C) Simmered shiitake mushrooms 1pc Dried shiitake mushroom (4-5gm) 60ml Hot water 2 tsp Brown sugar 2 tsp Mirin 2 tsp Soy Sauce

20g Smoked Salmon 25g Cucumber

Preparation for (B)

1. Combine vinegar, brown sugar and salt in a bowl. Pour over the cooked rice and mix evenly. Set aside to cool.

Preparation for (C)

1. Soak the shiitake mushroom in the hot water 10-15 minutes or until soft. Remove and lightly squeeze out excess water. Do not discard the soaking water.

2. Cut the stem and mushroom into 5mm cubes.

3. Place soaking water, brown sugar, mirin, soy sauce and the shiitake mushrooms in a small pan. Stir and simmer over a low heat until the sauce thickens. Remove from heat and set aside.

Directions

1. Cut the smoked salmon and cucumber into 5mm cubes. Put into the rice together with (C) and mix well. Divide (A) into two portions and shape each portion into a long roll about the width of the

tamagoyaki pan, using cling wrap.

2. Make the datemaki, following the recipe on the opposite page. After transferring onto the mat, trim the sides to neaten the omelette.

Place the rice roll onto the omelette. Roll up tightly into the datemaki mat and secure with rubber bands. Allow to cool completely.

3. Repeat step 3 with the second datemaki.

4. To serve, unwrap the datemaki and cut into 8 equal pieces to serve.

About ABC Cooking Studio

ABC Cooking Studio originated from Japan with over 135 studios in Japan and 300,000 members. It has been expanded the cooking studio to an international level since 2010 which includes 12 studios in China, 3 studios in Hong Kong, 3 studios in Taiwan, 1 studio in Korea, 2 studios in Thailand, 1 studio in Singapore, and 1 studio in Malaysia. The studio provides cooking, cake, bread, wagashi and kids lesson in a comfortable and relaxed environment. The lessons are done in very small group to ensuring maximum support from the instructors.

Address: 391 Orchard Road #03-12/12A Takashimaya S.C. S238872. Website: www.abc-cooking.com.sg

39

Shun : Best in season In Tohoku and Hokkaido, cabbages, carrots, and daikon radishes are sometimes refridgerated under the snow. Not only does this preserve the vegetables, it also sweetens their flavour profile.

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: Kei FURUSAWA Singapore: Raymond Toh Printed in Singapore NPE Print Communications Pte Ltd

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Distributor NPE Print Communications Pte Ltd Advertisement Inquiry E-mail: ad@mediajapan.sg Oishii is the publication under Media Japan Pte Ltd. While every effort has been made to ensure that information is correct at the time of print, Media Japan Pte Ltd cannot be held responsible for the outcome of any action or decision based on the information contained in this publication or any websites and publicity materials associated with it. The publishers and authors do not give any warranty for the completeness or accuracy for this publicationâ&#x20AC;&#x2122;s content, explanation or opinion. All rights are reserved and no part of this publication may be reproduced in part or in full without the formal written permission of the publisher. Trademarks, logos, copyrights, and depictions contained herein are the properties of their respective trademark and copyrights owners.

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MCI(P)021/08/2017

n g i a p m a c p i h s r e b m e M I I H S I O Join our and win fantastic pr izes!

Gift 1

Promotion period:

from now till 31st January 2018, by 5pm

20 lucky winners who sign up as a new OISHII member during January promotion period will stand a chance to win a packet of

2kg Japanese rice from Fukui prefecture.

Winners will be announced on 31 January 2018. Other T&Cs apply.

Gift 2

Sponsored

by ThinkRice

Promotion period:

1st till 28th Febuary 2018, by 5pm

Stand a chance to win 1 trial lesson* (U.P. $48) at ABC Cooking Studio when you sign up as a new OISHII member during Febuary promotion period. We have 20 free lessons to give away. *Not applicable for existing ABC Cooking members. Winners will be announced on 28 Febuary 2018. Other T&Cs apply.

You can choose either 1 of this recipe to learn for the trial lesson!

Japanese Beef Hamburg Steak

Chicken Slice Mayo & Cinnamon Roll

Glataeu au Chocolat

Hurry now and sign up at https://www.oishii.sg/member/ to win prizes!!!

■ OISHII member benefits 1. Get exclusive information

Receive our OISHII newsletter to be informed of our Japanese seasonal events and Japanese culinary culture bi-weekly.You can also get free news alerts, promotions at F&B outlets, delicious DIY Japanese recipes and more!

2. Special events

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

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

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We post about Japanese food, culture and eateries in Singapore. So follow our Facebook and Instagram page, and be one of the first to know about it! *Join our Instagram contest and win a Canon EOS M10! See Page 3 for more details. https://www.facebook.com/oishii.magazine/ 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 city’s fascinating history and food culture on p20!

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Rice country-Niigata...

The best rice, KOSHIHIKARI

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冬

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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!

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

http://www.tomisushi.asia/