Oishii#22 ebook

ISSUE 22 JULY-SEPTEMBER 2019 MCI(P)021/08/2018

Escape to Ehime

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Leave the city behind in Shikoku’s stunning north-west

FOODIE MUSEUMS

EXPLORE THE WORLDS OF RAMEN, MENTAIKO & MORE

Swede dreams Zén marries Japanese ingredients with Nordic techniques

Where’s the beef?

Japanese steakhouses offer the juiciest cuts

Dashi 101 MAKE THIS UMAMI STOCK LIKE A PRO

Scan the QR code to catch up on back issues of OISHII magazine

TOMI SUSHI

UNAGI Festival

Limited time only!

Unagi Roll

S$15

Unagi Tempura Roll

S$10

50% OFF

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:11:30-15:30 (L.O.14:30) 17:30-22:00 (L.O.21:30) NOVENA 23 8 Thomson Road #02-76/77 Novena Square (VELOCITY) S307683 Tel: 6255-2355 Opening Hours:11:30-22:00 (L.O.21:30) KATONG 30

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

East Coast Road #02-14/15/16 KATONG V S428751 Tel: 6348-7897 Opening Hours:11:30-15:00 (L.O.14:30) 17:30-22:00 (L.O.21:30)

182 Cecil Street #01-09 S069547 Tel: 6203-5457 Opening Hours:11:30-15:00 (L.O.14:30) /17:30-22:00 (L.O. 21.30) Fri & Eve of PH: ~23:00 (L.O. 22.30)

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OISHII ISSUE 22

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NTENTS

EDITORIAL PARTNER Unicorn Publishing EDITOR Denyse Yeo SUB-EDITOR Lela Jalil DESIGNERS Rie Yamaguchi Gina Ang PHOTOGRAPHERS Japan: Chisato Nyunoya Singapore: Raymond Toh Peter Lee

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Festivals, food and fun The season heats up with the best food fairs.

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Going regional with Japanese flavours Japan Foods Holding now wants to have a presence in Japan.

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A new approach Zén marries Japanese ingredients and Nordic cooking techniques. is a publication under Media Japan Pte Ltd. While every effort has been made to ensure that information is correct at the time of printing, 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 publication’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 copyright owners. © Media Japan Pte Ltd. All rights reserved.

MCI(P)021/08/2018

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Stay cool for the summer Chill out at the beach or indulge in frozen treats.

The dish pictured on the cover was specially prepared by Chef Tristin Farmer.

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Hungry for museums Food theme parks in Japan that focus on ramen, sushi and more.

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Prime time Get the best cuts at these top Japanese steakhouses.

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Cold noodles for hot days Perk yourself up with chilled versions of somen, ramen, udon and soba.

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Much ado about masu Sip on this curious bit of Japanese sake culture.

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Enchanting Ehime The perfect escape from the bustling city with its charming towns and calm seas.

A dash of dashi Learn how to make this basic umami-rich stock.

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News The latest Japanese restaurants, plus summer walks in Japan.

A magnificent restoration A peek at the renovated palace of Nagoya Castle.

OISHII

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O P E N I N G N OT E

Stay cool for the SUMMER

TEXT CLARA CHOW PHOTO FREEPIK.COM/ ANGIEGAGO

When temperatures rise, cool down at the beach, enjoy a frozen treat or relax in a beer garden.

S

ummers in Japan have always been about matsuri (festivals) and hanabi (fireworks), with exuberant dance processions and, literally, “flower-fire” (fireworks) displays. But with the soaring temperatures, keeping cool is also a full-time pursuit.

No thanks to global warming, last year saw the mercury shooting up to a record 41.1 degrees Celsius near Tokyo.

As the capital gears up for the 2020 Summer Olympics, officials are working on ways to cool down athletes and spectators, such as developing pavements that emit less heat, planting tall trees and setting up mist sprays along marathon routes. Traditionally, the Japanese put up straw screens and spray water outside to cool things down.

When you’re in Japan, do as the citizens do, and head for the beach during the seemingly endless golden days of summer. Youth and families can be found camping by the surf at Shimoda, a beach town on the south-eastern Izu peninsula, in Shizuoka Prefecture. Apart from the main stretch of Shirahama Beach, with its restaurants and hotels, there are also a

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number of hidden swimming spots.

“Shirahama” means, simply, “white beach”, so it’s no surprise there’s another Shirahama on the south coast of Wakayama Prefecture, famous for its resorts and onsen spas. Or head to beautiful Amami Oshima island in Kagoshima, with its clear aquamarine waters and coral reefs — a less-discovered alternative to Okinawa.

Heading to the onsen or hot spring seems counter-intuitive on a blazing hot afternoon. But consider that many onsen have cold saunas or ice pools into which you can plunge yourself and practically hear the sizzle as urban heat dissipates from you. Make a day of it at an onsen town like Kinosaki in Hyogo Prefecture, and join the other visitors in breezy yukata (cotton summer kimono) and geta (wooden clogs) as they dash from ryokan to public baths.

Treat yourself also to kakigori, a shaved ice dessert not unlike ice kacang.

Kakigori dates back to the 11th century, when Japanese aristocrats got their servants to shave the precious ice blocks saved in their cellars and drizzle the bowls

with sweet syrup before eating to get that bit of internal “air-conditioning”. These days, you can get a variant called shirokuma — which comes with toppings such as mochi, fruit and sweet bean paste — from supermarkets and convenience stores.

Can’t get enough of eating cold things?

Take your pick from cold ramen (hiyashi chuka, literally “chilled Chinese food”, served only in summer in Japan’s restaurants); cold udon (hiyashi tanuki udon, with crunchy leftover tempura crumbs); cold somen (nagashi somen, served over ice or in an icy bath); and cold soba (zaru soba, with a dipping sauce).

Summer is also when beer gardens start to pop up all over Tokyo and elsewhere. Department stores and hotels also open up their roofs to cater to thirsty folk. Try Tokyu Rooftop Premium Beer Garden atop the famed store’s Shibuya flagship, with seats for 250 people and all-you-can-drink two-hour deals.

After all, there is nothing that says summer is for the living more than sun-kissed, boozy roses blooming on your cheeks.

Indulge in Kaga traditional cuisine at Kenroku

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xperience the four seasons of Ishikawa Prefecture when you dine at Kenroku Japanese Cuisine.

The prefecture is located by the sea and blessed with natural produce, so there’s an abundance of ingredients all-year round to create the most amazing meals.

This is what Kenroku does best. The restaurant specialises in the traditional Kaga cuisine of the region, which fuses Kyoto and Edo (Tokyo) styles.

Ingredients are air-flown from Japan two to three times a week, so customers are able to savour Ishikawa delicacies such as

kaga-renkon (lotus root) and kinjisou (purple spinach).

There’s also seasonal seafood such as shiroebi (white shrimp), kohbako-gani (snow crab) and nodoguro (rockfish), which are specific to the area.

While feasting on the delicious cuisine, diners also get to appreciate the region’s fine tableware. The restaurant serves its meals in beautiful lacquerware with detailed goldleaf decorations, its plates and bowls made of Kutaniyaki porcelain.

Pair your dishes with the local sake to further enhance your meal experience.

Ishikawa is blessed with good rice and water, and is one of the most famous sakeproducing areas in Japan. The prefecture’s sake-brewing process makes use of spring water from the mountains, ensuring that the sake is of the highest quality. It’s the perfect accompaniment to an unforgettable meal at Kenroku.

11 Cavenagh Road, #04-13/14 Holiday Inn Singapore Orchard City Centre, S(229616) Open daily 5pm - 12am Closed on Sundays Last food & drink order 11pm

EVENTS

FESTIVALS, FOOD & FUN

Treat yourself to the best that summer has to offer in Japan and Singapore, from fiery festivals, food fairs to F&B trade events.

Singapore Food Festival 2019 12 to 28 July 2019 There’s nothing quite like Singapore’s diverse food culture, so what better way to sample it all than at this festival, a favourite with foodies. Now in its 26th year, the two-week-long festival features a smorgasbord of local favourites. You can also find out more about the best Singaporean culinary talents.

SINGAPORE

Speciality & Fine Food Asia 2019 17 to 19 July 2019 Southeast Asia’s retail, wholesale, food service and hospitality industries converge at this trade event, which is now in its third year. Explore the offerings of artisanal and gourmet food producers, glean tips from culinary experts and industry veterans, and learn more about the trends shaping the food world.

The event at Suntec Singapore will feature RPB Asia, the region’s only trade show dedicated to the restaurant, pub and bar community.

HIROSHIMA, JAPAN

Hiroshima Minato-Yume Fireworks Festival 27 July 2019 This one-hour-long night-time display of 10,000 fireworks is a feast for the eyes.

Set in Hiroshima port’s cruise ship berth and with the Seto Island Sea as its backdrop, these fireworks skyrocket hundreds of metres into the air, blossom into different flower patterns and paint the night sky with an explosion of colours. Join the hundreds of thousands who flock to the port or head to Ujina-bashi Bridge to witness this annual awe-inspiring spectacle.

TOKYO, JAPAN

Kagurazaka Matsuri 2019 24 to 27 July 2019 One of the year’s biggest summer events takes place in Tokyo’s trendy Kagurazaka neighbourhood over four days: the Hozuki Market for the first two and the Awa Odori Taikai for the next two. During the market days, seeds of the winter cherry are sold and more than 40 food and drinks stands open in the evening, so head for that if you want to indulge in authentic local street delicacies.

On the last two days, participants perform a graceful traditional dance along the main shopping street, Kagurazaka Dori.

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AOMORI, TOHOKU, JAPAN

Aomori Nebuta Festival 2 to 7 August 2019 In the city of Aomori in north-east Japan’s Tohoku region, three million people visit this night parade showcasing giant papier-mâché dolls, or nebuta, some measuring nine metres wide and five metres tall. Built over a year by locals, these illuminated nebuta depict mythical figures, local personalities and even TV characters from historical dramas.

Taiko drummers, cymbal players and hundreds of dancers accompany these structures, and you can join in the fun by renting a haneto (festival dancer) costume. The festival closes with a two-hour fireworks display best viewed from Aomori Bay Bridge or along the waterfront.

TOKYO, JAPAN

Gourmet & Dining Style 2019 3 to 6 September 2019 This B2B event held at Tokyo Big Sight brings together companies from across the entire spectrum of F&B-related businesses. Some 25,000 visitors will take part in the event that features 150 exhibitors including food producers, wholesalers, kitchenware suppliers and F&B service consultants, just to name a few. It is a one-stop shop for those seeking new ideas for their F&B retail offerings. Admission is free.

SINGAPORE

JAS Japan Summer Festival 2019 7 & 8 September 2019 The Japanese Association in Singapore’s popular festival returns to the Singapore National Stadium. Held in conjunction with Sports Hub Community Play Day, the event brings traditions of Japanese dance and songs and offers a cultural immersion for visitors. Don the light kimono called yukata and join in the Bon-Odori dance under the canopy of the world’s largest free-spanning dome. Savour Japanese food and beverages, check out novelties, try your hand at Japanesethemed games, and more!

SINGAPORE

World Food Fair 2019 12 to 15 September 2019 Held at Singapore Expo, this mega food event showcases gastronomic treats from Singapore and other parts of the world.

More than 200 F&B establishments will be participating, and you can sample free Japanese umeshu and European beers along the way. Activities such as cooking demonstrations, health talks and recipe sharing will also take place on the side. Admission is free.

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INTERVIEW

Going regional with Japanese

FLAVOURS

Japan Foods Holding Executive Chairman and CEO, Mr Takahashi Kenichi, talks about his success in spreading Japanese cuisine across the region. o remain competitive in this ever-changing market, it is important to keep up-to-date with the latest F&B trends and understand the changing needs of our customers. This has become easier to do because of social media. We are able to see what types of food appeal to people; especially millennials who regularly share their food postings on social media. From there, we either develop our own concepts or secure franchise brands that we think are compelling.

We also trawl the Internet and we eat out a lot, both here and abroad, to observe what is currently fashionable among customers so that we can decide if the brand or concept is something that we can add to our portfolio. To keep it interesting for our customers, we also review our menu options regularly by adding seasonal specials and promotions.

For example, in 2018, we added two well-received franchise brands to our portfolio — Konjiki Hototogisu, famous for its ramen broth made with Hamaguri clams, and a traditional dessert house Kagurazaka Saryo. Both brands are from Tokyo.

Today, we operate 55 restaurants in Singapore under various brands such as Ajisen Ramen, Osaka Ohsho, Menya Musashi and Akimitsu, as well as selfdeveloped brands Fruit Paradise, Curry Is Drink and Japanese Gourmet Town.

But the early years were the most difficult because we opened the first Ajisen Ramen in 1997 at Bugis Junction at the height of the Asian financial crisis. As the first to introduce ramen here, we had a hard time convincing customers to pay more to eat soup noodles in a restaurant setting when they could pay $2.50 for fishball noodles at a coffee shop.

To get people into the store, we came

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up with a bold tactic — they could eat for free if they didn’t like the food. To our surprise, everybody paid! Word got around and the store became very successful with long queues during lunch and dinner time. Ramen culture has since taken off and we are proud to have played a part in it.

Regional ambitions

We have expanded beyond Singapore, and now have one restaurant in Malaysia, interests in one restaurant in Indonesia, seven restaurants in Hong Kong and 12 restaurants in China operated by our associated companies under the Menya Musashi brand.

Generally, ramen enjoys widespread acceptance in Asia because noodles in broth are common in this part of the world. However, consumer tastes vary across different markets. For example, some markets prefer a spicier broth, while others prefer a clear broth as opposed to something that is thicker. We will consider the local preference to ensure we bring in brands and introduce flavours that appeal to the locals.

Under a new joint venture with Minor

Akimitsu, which specialises in tempura, is just one of the brands under Japan Foods Holding.

Singapore, Japan Foods Holding will oversee, develop and manage the joint venture’s Thai restaurant operations in Japan. We believe we have finally found the right partner in Minor Singapore, whose brands such as Thai Express are very established in Singapore and elsewhere, and we are optimistic that the well-travelled Japanese people who enjoy international cuisine will respond encouragingly to it.

The joint venture will open doors for us to launch certain brands from our portfolio in China and Thailand. We’ll be bringing our expertise in Japanese cuisine, and Minor Singapore will provide the operations and management support.

It has also been a long-time vision of our group to have a presence in the Japanese market. We have been bringing Japanese cuisine brands to Singapore for more than two decades. Under the joint venture, we can now introduce regional flavours to Japan. With an expanded network, we believe it will make us more attractive as a franchise partner to Japanese brand owners who may be looking to expand beyond their local market.”

TEXT FRANCIS KAN

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CELEBRITY CHEF

A New APPROACH

“B

jörn Frantzén’s original restaurant, the threeMichelin-starred Frantzèn in Stockholm, serves French-Nordic cuisine with a Japanese touch. At Zén, which Björn opened in Bukit Pasoh in 2018, we exude the same DNA. The focus is on locally sourced ingredients that are at their prime — in our case, we source mainly from Japan — and cooked with simple, time-honoured Swedish and Japanese techniques.

Overall, I’d say ‘relaxed luxury’ is what the Zén experience is all about. When our guests arrive, they are treated like good friends who are also VIPs. We start with pre-dinner drinks and snacks in the first-floor living room. Then at the kitchen, chefs present and explain the evening’s produce and ingredients. We then proceed to the second-level dining room for the

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main meal, and end with dessert — or what we call ‘fika’ (a Swedish term for ‘coffee break’) — in the cosy living room on the third floor.

This dish — Akamutsu, Koshihikari Rice, Uni, White Asparagus (above and right) — was made available recently in our refreshed menu and personifies the ethos of Frantzén and Zén. It’s a Japanese dish you’ll find in every sushi restaurant but we have given it a Nordic take.

The akamutsu, also known as black throat sea perch, is a slow-growing fish with high fat content and a soft texture. It is grilled over high heat with thyme leaves underneath. As it cooks, the fat renders out and heats up the thyme leaves, which in turn perfume the fish. The fish is also very simply seasoned with lemon juice.

Underneath the fish is koshihikari rice that is cooked in walnut milk. It is then

TEXT ESTHER AU YONG PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTION

Head Chef Tristin Farmer at Zén takes the spotlight and shares why Japanese ingredients and Nordic cooking techniques are a perfect match.

CELEBRITY CHEF

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The elegant interior of Zén.

FAVE JAPANESE INGREDIENTS

Muskmelon folded with some uni (sea urchin), sprouted walnuts, a sprinkle of sudachi (Japanese citrus) and finished with ponzu.

The dish is finished with a unique take on the classic French butter sauce: We use a sauce made with fermented white asparagus. Lacto-fermented for eight to 10 days at 30 degrees Celsius, the liquid from the fermentation is used as the base for the sauce, which is made up of butter, creme fraiche and lemon juice.

Fermentation is a traditional Swedish technique which allows for the preservation for delicacies at the height of their season, for longer enjoyment.

When served table-side, we brush the

fish with roasted walnut oil and rendered chicken fat. The taste? Like pure liquid roast chicken! Finally, we top everything off with uni that’s glazed with housemade ponzu sauce infused with a 20-year-old black mirin.

The availability of Japanese ingredients such as akamutsu and uni, married with age-old Nordic techniques such as fermentation, allows the enjoyment of this dish until the late summer month of August.”

Zén is at 41 Bukit Pasoh Road.

Tel: 6534 8880 (Tables for the coming month open for reservation on the 1st of each month at 10am.)

CREATING FOOD AS DELICIOUS AS POSSIBLE Having grown up in Kirkcaldy on the east coast of Scotland, and attending Glenrothes College while working at the historic Peat Inn as an apprentice, Chef Tristin Farmer cut his teeth at twoMichelin-starred Restaurant Andrew Fairlie in Gleneagles Hotel.

In 2007, he relocated to London to work for Gordon Ramsay at Claridges, starting as Chef De Partie. He was then promoted to Sous Chef and within the eight years he worked for the group, he was appointed Senior Sous Chef at Pétrus, helping it win a Michelin star in 2011; Senior Sous Chef at three-Michelin-starred Restaurant Gordon Ramsay in Chelsea; and finally, Head Chef of Maze, which has since closed.

After leaving the group in 2014, Farmer joined Jason Atherton, working at Pollen Street Social in London and the pre-opening of Aberdeen Street Social in Hong Kong. He then took on the role of Chef Patron of Marina Social at the InterContinental Dubai Marina.

Though classically trained, his cooking philosophy of creating food that is “as simple as possible, as delicious as possible” drew him to the style and thinking of feted Swedish chef and restaurateur Björn Frantzén. That, in part, was how Farmer became Head Chef of Zén in 2018.

Fragrant, with a smoky sweetness, muskmelons from Shizuoka Prefecture are highly prized, with auction prices reaching highs of a few million yen each year. Zén heightens the muskmelon experience further: As part of a trio of fruits to end a meal, portions of melon are deliberately aged and over-ripened for 10 to 12 days in the chiller until translucent. With juices that would have developed an extreme sweetness, the fruit is then served delicately, brushed with a sweet-and-sour sherry reduction and roasted pine nut oil.

Black mirin

The 20-year aged black mirin used in-house at Zén is one of Farmer’s favourite ingredients now. “I’m excited about the possibilities — besides including it in our ponzu, we have also used it as a glaze for a grilled pineapple dessert. The flavour is complex: rich, irony, umami but with a sweet finish,” he said. “It’s like a high umami balsamic vinegar that, when heated, lends deep caramel flavours to a dish.”

Ankimo

Known as the foie gras of the sea, ankimo or monkfish liver is considered a delicacy in Japan. Before his stint at Zén, Farmer “never really enjoyed ankimo as I found the taste too intensely strong”. When the restaurant’s Japanese fish supplier said it had good monkfish that came with liver, the chef decided to experiment. “We brined the liver in equal parts sake and salt water for 72 hours. The marinade helped to season the liver and lighten the flavour; it removed the harsh, iron-like taste,” Farmer explained. “We then poached, sliced and served it together with the fish. I loved it and I’m keen to explore other ways with ankimo now.”

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HIT LIST

HUNGRY FOR MUSEUMS Get a taste for ramen, sushi, mentaiko and more at these five food museums and theme parks in Japan.

HIT LIST

Having fun at Mentai Park

(From above) Takoyaki, omu rice and a retro truck from Naniwa Kuishinbo Yokocho

be

Mentai Park in Ko

Take home mentaiko from Mentai Park

Mental about mentaiko

Spicy, salty, fishy and somewhat of an acquired taste, mentaiko is raw cod or pollock roe seasoned with mild chilli. It is so popular in Japan that it is dolloped on sushi, yakitori, onigiri, donburi and even Japanese-style pasta and pizza. Mentai Park has five locations across the country celebrating these tiny explosive fish eggs, led by an adorable red mascot shaped like a blob of mentaiko. At each of the parks, there are interactive exhibits and you get to see how the delicacy is processed. But the best part is tasting all the weird and wonderful food made with it, including dumplings, crispy chicken wings, bubbling fondue and — brace yourself — a savoury mentai soft-serve ice cream.

Cities: Kannami, Kobe, Oarai, Osaka and Tokoname Website: mentai-park.com

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Old-time Osaka food Time travel to Osaka in the 1960s and feast on Kansai dishes at the 20 restaurants in Naniwa Kuishinbo Yokocho. Takoyaki, okonomiyaki and omu rice are some of the classics you can find here as you explore the warren of lantern-lit alleys, which faithfully recreate the look and feel of Osaka more than 50 years ago. Nostalgic touches, such as a retro round red mailbox, a wooden bus stop, a three-wheeled vintage truck and Shōwa-era posters, set the mood, while the smells wafting from the cosy eateries entice you to enter. There is no better place to experience the foodie city of Osaka, also known as the nation’s kitchen.

City: Osaka Website: www.kaiyukan.com/language/eng/ kuishinbo.html

TEXT SUZANNE SNG PHOTOS MENTAI PARK, NANIWA KUISHINBO YOKOCHO, RYOGOKU EDO NOREN, SHIMIZU SUSHI MUSEUM, SHIN-YOKOHAMA RAUMEN MUSEUM

Mentaiko soft-serve ice cream from Mentai Park

HIT LIST

The sumo ring at Ryogoku Edo Noren

Exploring the spaces at Shimizu Sushi Museum

Sumo like it hot The 12 restaurants of Ryogoku Edo Noren are grouped around a full-sized sumo ring, where you can even grapple with a retired sumo wrestler. The Ryogoku area is known as sumo town, with the sumo stadium, and numerous sumo stables and sumo-related attractions around it. Even though women are traditionally not allowed in the ring, the rules are relaxed at Ryogoku Edo Noren and everyone is welcome to have a go at toppling the big guy. After that exertion, chow down on the traditional sumo meal of chanko nabe. Be warned though that the simmering pot of vegetables and protein contains a whopping 10,000 calories or more. You can also get a taste of traditional Edo-style sushi and other dishes from 200 years ago. Don’t miss the vending machines here, which dispense 30 types of sake at the touch of a button.

City: Tokyo Website: www.jrtk.jp/edonoren/ Ryogoku Edo Noren chanko nabe

Enjoy a variety of sake at Ryogoku Edo Noren

Sampling different ramen (above) at Shin-Yokohama Raumen Museum

izu

Sushi from Shim Sushi Museum

Everybody loves ramen

Dreams of sushi

Slurp up ramen from all over Japan under one roof at the Shin-Yokohama Raumen Museum.

Savour different types of soups, noodles and toppings by ordering the mini bowls so you can sample a variety. With its decor of a Shōwa-era market square, complete with samurai movie posters, fluttering laundry and tables along the sidewalk, the museum is designed to take you back to 1958, the year cup noodles were invented. However, the roots of this umami-laden noodle dish stretch further back to 1859. That was when Japan opened its ports to the world and Chinese restaurants, some of which served noodles, became common. Today, nearly every region of Japan has its own take on ramen, some of which you can sample at the nine restaurants here. At the My Ramen booth, you can even create your own original ramen to take home.

City: Yokohama Website: www.raumen.co.jp/english/#about

The port of Shimizu in Shizuoka boasts Japan’s largest catch of tuna, so it is no surprise that the first sushi museum of the country is located here, together with a cluster of 10 famous sushi shops. The Shimizu Sushi Museum recreates the hustle and bustle of the streets around the port — without the fishy smells — during the Meiji era and goes deep into the history and culture of sushi. Although sushi is quintessentially Japanese, it is thought to have come from Northern Thailand or Yunnan in China. After whetting your appetite with sushi trivia, take your pick from the sushi restaurants here, which include a kaiten sushi eatery serving authentic Edomae sushi on a conveyor belt and one that specialises in tuna and local fish.

City: Shimizu Website: www.dream-plaza.co.jp/enjoy_ dreamplaza/sushim/?wovn=en OISHII

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Visit the

OISHII JAPAN PHOTO: JCOMP / FREEPIK

booth at

presents the freshest products and items from Japan at Speciality & Fine Food Asia 2019

Speciality & Fine Food Asia provides the best dedicated platform for gourmet food producers and purveyors to meet with key business players from the retail, wholesale, food service and hospitality sectors in Southeast Asia.

Among these world-class exhibitors from all over the world, OISHII specially introduces significant prefectures from Japan such as Aichi and Okinawa, Japanese health product company Taimatsu SG and Sel La Vie, a company that specialises in importing and distributing unique products from Japan.

Many products are being introduced in Singapore for the first time. Meet the professionals directly from the region and taste their pride when you try their products.

Speciality & Fine Food Asia 2019 17 to 19 July 2019 at Suntec Convention Centre Singapore www.speciality-asia.com

Taimatsu SG Reap the benefits of brown sugar and ginger powder

Brown sugar and ginger powder are among the variety of Japanese health products that Taimatsu SG offers.

Managing director Hitoshi Matsuyama set up shop here hoping to educate Singaporeans on the benefits of eating nutritious Japanese food. He says: “The goal is to introduce not only brown sugar (kokuto) but also a variety of health products that Japan has to offer. We want people to be more familiar with healthy eating.”

WHAT IS KOKUTO? Kokuto is whole, unrefined brown sugar, made using 100% Sato Kibi sugar cane from Hateruma Island and Tarama Island in Okinawa. It retains all of the natural ingredients of sugar cane and is packed with nutrition. Use it when cooking or pop it into your tea and enjoy its mellow sweetness!

GINGER & BROWN SUGAR POWDER Use the Ginger & Brown Sugar Powder in drinks like tea, hot milk, café au lait or eat with plain yogurt or butter toast.

Drinking ginger tea has many benefits.

Among them: - Treats colds - Relieves stress - Improves metabolism - Treats nausea and travel sickness - Relieves migraine - Improves blood circulation - Improves digestion - Boosts the immune system Ginger tea can be drunk any time you are suffering from a cold, stomachache, migraines or general fatigue as it can immediately revitalise you. It helps to warm up the body and improve metabolism.

To make a cup of ginger tea, use 100ml of warm water for 1 flat teaspoon of ginger powder.

TAIMATSU SG PTE LTD Address: 3 Gateway Drive, Westgate Mall, Isetan Supermarket (Jurong East Station), Singapore 608532 Website: https://www.facebook.com/TaimatsuSg/

SEL LA VIE Savour the flavours of Japan Celebrate the tantalising tastes of Japanese cuisine with Sel La Vie, a company that specialises in importing and distributing unique products from Japan. From sake to green tea to unagi, experience the best of Japanese food and drinks.

AOI MATCHA Have your pick of green tea at Aoi Matcha. The world’s leading Japanese manufacturer of organic and conventional matcha (green tea) offers an extensive array of matcha grades. From its award-winning ceremonial matcha to cost-effective bulk ingredient grade matcha, you can count on its over 100 years of experience to provide only the best-quality green tea. The company also exports wholesale, bulk and private-label matcha to companies across the globe.

TOKUGAWA IEYASU JUNMAI DAIGINJO SAKE Taste the rich history of the land of the rising sun when you drink a bottle of Tokugawa Ieyasu Junmai Daiginjo Sake. The sake, named after arguably the greatest shogun in Japan, Tokugawa Ieyasu, is a treat for the senses with its perfect harmony of sweet aroma and rich deep flavour. Brewed in Nagoya, Tokugawa Ieyasu Junmai Daiginjo Sake has won the gold medal nine times at the National New Sake Tasting Appraisal, the most prestigious sake tasting competition in Japan. It was also listed by Forbes.com as one of the “16 Superb Bottles to Try Right Now” late last year.

KANEMITSU UNAGI Premium-quality eels from Aichi Prefecture are what you’ll get from Kanemitsu Group.

The eels are cultivated in the group’s eel culture pond, where they thrive in fresh water streams that are diligently maintained. They are regularly fed with Kanemitsu’s original brand of nutritious combination feed. In the kitchen, the eels are hand-grilled over binchōtan, white charcoal traditionally used in Japanese cooking, and basted in a secret recipe sauce. The meat is crispy on the outside and tender on the inside, bringing out the full flavour of the unagi. Eel never tasted this good! All these products are brought to you by Sel La Vie, which also operates an SFA/NEA-endorsed coworking kitchen at Infinite Studios.

SEL LA VIE PTE LTD Address: 21 Media Circle, #01-01 Infinite Studios, Singapore 138562 Website: https://www.incubaker.sg/

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Enchanting

EHIME

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t may not be as well known outside of Japan compared to its big-city cousins like Osaka and Tokyo. But the beauty of Ehime Prefecture is increasingly attracting fans who make their way off the beaten track to this gem located in Shikoku. Shikoku is the smallest of Japan’s four main islands and is located south-west of Honshu, where you’ll find the capital, Tokyo.

Ehime’s main city and port of call is Matsuyama, which is a 1.5-hour flight from Tokyo. The beauty of Matsuyama, which is renowned for its rich culture, is that you can get from the city to the sea or the mountain in under two hours, ensuring that every type of traveller is catered for.

Those who prefer the city life without the crowds or the costs of the big cities will enjoy all that Matsuyama City has to offer.

Dine at highly rated eateries, enjoy the region’s famous mikan (Satsuma or type of citrus fruit) or head to the famous Dogo Onsen, one of Japan’s oldest hot springs.

Just a couple of hours’ drive away is the lush mountain region of Uchiko-cho, where you can enjoy the town, village or mountain areas. Located 1,000 metres above sea level, Oda mountain yields gorgeous colourful foliage in autumn and serves as a ski destination in winter.

Head to the Shimanami islands of Oshima, Hakatashima and Omishima, and you’ll be surrounded by the Seto Inland Sea,

The view from Kurushima-Kaikyo Bridge. Cyclists can enjoy the gorgeous view of the Seto Inland Sea while on the Shimanami Kaido.

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TEXT SITI ROHANI PHOTOGRAPHY CHISATO NYUNOYA

From charming towns to calm seas and serene mountains, Ehime Prefecture on Shikoku island is an alluring destination offering respite from hectic urban life.

Ehime

Omishima

Shimanami Kaido Hakatajima

Oshima • Imabari City • Matsuyama City

• Uchiko-cho

• Uwajima City

in a region that is known as Setouchi. These waters are a source of Ehime’s prefectural fish — the sea bream, or tai — which is represented in many different speciality cuisines found in the region. The area is also home to the Shimanami Kaido cycling track, a 70-kilometre scenic route across several bridges that connect the three islands.

Ehime Prefecture is actively promoting

green tourism, to entice urban dwellers to visit and experience the peace, pace and serenity of rural life. Spending a week soaking in the beauty of the sea or the mountains is the perfect antidote for life’s daily stresses and is a recalibrating getaway from the hustle and bustle of the city.

Let’s delve into what enchanting Ehime has to offer.

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A feast to remember With fresh seafood and local produce, the cuisine of Ehime is equal parts delicious and nutritious.

Kajika-tei Enjoy a meal with a view at this quaint eatery, located beside the Oda river in the town of Oda in Uchiko-cho. They serve a unique local dish called tarai udon — “tarai” refers to the name of the wooden bowl the udon noodles are served in. You dip the slippery udon in the dipping sauce that’s made of dried anchovies, dried shiitake mushrooms and soya beans. To complete the flavours, the dish is topped with yuzu, chives and ginger.

Nishiki Iwamoto Matsuyama Ramen Bar This charming eatery has the distinct honour of being the only ramen bar listed in the Michelin Guide’s Bib Gourmand category for Hiroshima/Ehime. The speciality here is tai shio ramen. Tai, or sea bream, is the prefecture’s top produce and is of special importance in Japan because tai has the same sound as the word “celebration”. The soup is light yet flavourful and once you’re done slurping up the noodles that are specially brought in from Kyoto, you can order a bowl of rice to add to the remaining soup to soak up all that umami goodness.

Noshima Suigun Restaurant You really can’t get any fresher than this — a bounty of fresh seafood that’s just been caught from the surrounding Seto Inland Sea waters of Oshima, then grilled right in front of you at the table!

Tuck into succulent grilled octopus, ise lobster, clams, turban shells and various other types of shellfish, and savour scallop, salmon and prawn sashimi that still taste of the sea.

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Hozumi-tei Uwajima tai meshi, or sea bream rice, is a speciality dish that’s popular at this restaurant in Uwajima City, 90 kilometres from Matsuyama City. It differs from a similarly named dish available in the rest of Japan.

Here, the dish is a fresh tai sashimi that you dip in a sauce made of raw egg, soya sauce and dashi, which you then eat with rice. You can also try shark, or jyakoten, and a special sushi where, instead of rice, the fish is laid on top of soya bean husk.

Ryorian Gondo Get comfortable because Chef Masashi Gondo will serve you no less than nine courses during this omakase meal, using ingredients that have been picked to showcase Ehime’s finest produce. These include tai, ayu trout and aji, or horse mackerel. The dishes, such as sea kelp roll with tai, keep on coming; before you know it, you’ve spent four hours indulging. This small eatery in Matsuyama seats a maximum of nine people and was recently listed in the Michelin Guide.

INDULGE YOUR SWEET TOOTH

Kiri No Mori Kashikobo This very popular shop in Matsuyama City draws long queues over the weekend as patrons wait patiently for the hot item, Kiri No Mori daifuku, a mochi-like confectionery. The daifuku here is filled with sweet red bean paste and cream, and covered with matcha (green tea) powder harvested from the store’s namesake — “kiri no mori” means “misty forest” — located in the mountains of Shikokuchuo City. Come early to avoid disappointment as the daifuku tend to sell out by noon.

Murakami Iseido

Yamatoya Honten A stay at this traditional ryokan in Dogo Onsen is not complete without the elaborate kaiseki-style dinner, or multi-course feast. The menu changes depending on the season, but you can be sure of fresh ingredients sourced locally and prepared with utmost care. Some options include Kobe beef that you can grill to your preference, fresh sashimi and the local speciality, sea bream.

This confectionery shop is located across the Oyamazumi shrine on Omishima island. It serves Mishima manju, a sponge cake with bean paste filling. According to owner Seiko Murakami, the manju is best eaten three days after it’s made as that is when the bean paste is most well balanced. Have this tasty treat either with a cup of green tea or with mikan juice.

Charaku Made with a secret recipe that has been in the family for over 150 years, the Yamadaya manju that’s sold at Charaku Japanese tea cafe, located a stone’s throw from the famous Dogo Onsen, is slightly sweet with a satisfying red bean paste filling and a light, thin skin. The popular confectionery is served with gyokuro, a green tea that’s renowned for its umami flavour and high quality.

You can also eat the tea leaves after it’s been brewed several times, with a dash of yuzu ponzu sauce.

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Going green in

Shimanami

Rest your weary city bones with a traditional farm stay, among other unique experiences.

Cycle on the Shimanami Kaido Have a good workout while enjoying the fantastic view of the mountains and the sea when you cycle a portion of the Shimanami Kaido bike route. The longer 70-kilometre route is made up of seven bridges and is well known to avid cyclists, but for the casual rider, you can opt to cycle a 4-kilometre portion on the Kurushima-Kaikyo Bridge in Oshima that will take you just 40 minutes. Pick up your bicycle at the start of your ride at the Yoshiumi Ikiikikan rest area and return it to Sunrise Itoyama when you’re done.

Give these whirlpools a whirl Due to a system of currents and tides around the many small islands, the Seto Inland Sea is dimpled with many small- to medium-sized whirlpools. It does not sound like a natural thing to do, but taking a boat to get close to these whirlpools in Oshima is exciting and not to be missed. Smaller boats allow you to get closer to them; on the 40-minute boat ride, you’ll be able to see dozens of this fascinating phenomenon.

Visit the Oyamazumi Shrine When you head into the Oyamazumi Shrine in Omishima, you will come across two camphor trees that are said to have a combined age of almost 6,000 years. The large grounds surrounding the shrine are peaceful and scenic, and you can take your time to explore the spiritual site. Another treat if you’re a history buff — the shrine has a museum that houses the world’s largest collection of samurai artefacts.

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Meet TOMOKA NISHIBE owner of Farm Inn Portulaca Nishibe

Life on the farm To truly relax and disconnect from an urban lifestyle, spend some time at Farm Inn Portulaca Nishibe, a farm-stay experience in Hakata island that’s part of the green tourism movement. It’s run by Tomoka Nishibe, who is a warm host and eager to make her guests feel at home. Experience village life, sleep on traditional tatami mats and enjoy an elaborate dinner prepared by Nishibe herself; the meal includes rice with sea bream, kampachi fish carpaccio and stewed rockfish, or mebaru.

Go mandarin orange and lemon picking As part of your green tourism experience, you get to help your farm-stay host tend to her mandarin orange and lemon farm. Nishibe will patiently explain how to pick ripe mandarin orange (check the colour) and how to pick them with scissors. When you’re done with the hard work (just kidding, it’s pretty simple), you can peel some mandarin orange and enjoy them on the spot. Refreshing!

This busy entrepreneur runs an inn, tends to a farm and is also chairperson of Shimanami Green Tourism.

How did you get involved with green tourism?

The central government encouraged residents to work on green tourism projects some 20 years ago. I’m a member of the women’s farmers group, and we came up with the idea to get people to try. The first three farmhouses started doing this about seven years later. The Shimanami Green Tourism group takes care of Oshima, Hakatashima, Omishima and the other small islands in the area.

You also tend to a farm where you grow mandarin orange, lemons and flowers.

How do you find time to do everything?

My first priority is farming, so I make sure I take care of that first. There’s always something to do at the farm every day, even if it’s just clearing the grass. So especially during the busy harvest period, I may have to turn down some guests.

As part of the farm stay, you serve an elaborate dinner that includes kampachi fish carpaccio and various local specialties.

Where did you learn to cook?

I learnt to make igisu tofu with seaweed, prawns and soya bean powder from my in-laws because it is a local dish. And I learnt how to make su dai zu, a dish made from soya bean and vinegar, from the seniors in the local group, but I improved on the recipe and even won a prize for it. The other dishes are very simple — I just use the freshest and best produce each season.

What are your goals for green tourism?

I’m looking forward to hosting more visitors from overseas. It will be good to have a booking system in place to help with that.

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Rise above in

Uchiko-cho

Clear your mind with the crisp Oda mountain air and enjoy all that the area has to offer.

Hike in the Odamiyama Valley Located in the Oda mountain within the Shikoku Karst Natural Park is the Odamiyama Valley. Take a hike along the 1.5-kilometre trail to get up close and personal with the land’s natural beauty. The walk will take you around an hour.

The lush foliage and the soothing sounds of the river will remind you to relax and unwind. If you come in autumn, you will witness the gorgeous fall colours from over 20 varieties of maple trees, but the park is beautiful year-round.

Doteyaki This unique dish is only available in Oda town, Uchiko-cho. Doteyaki, literally meaning “dike grill”, is so named because of the 5 kilograms of miso that act as a dike to keep the dashi stock and other ingredients in as they’re cooked over a fire. The amago river fish, pumpkin, eggplant, tofu, cabbage, green pepper and onions are locally grown or caught, guaranteeing freshness and flavour.

See the Hirose Shrine and marvel at ancient giant trees Also located at the Hirose Shrine are three big and ancient trees, each dating over 1,000 years. It is believed that trees located within a shrine are home to the gods, which is why they are highly revered.

Two of the trees are keyaki (zelkova) while the third is the ichi igashi (quercus gilva) — they are the largest representation of these tree types in Ehime Prefecture. When two of the trees got sick 25 years ago, the central government, prefecture government and villagers collected $90,000 to help heal the trees.

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Meet TADASHI YAMAMOTO chairman of Uchiko-cho Green Tourism Association

Strawbery picking Make a stop at Ecofarm Uchiko in Uchiko-cho to try your hand at strawberry picking.

Here, you learn how to correctly pick the fruit (just bend each fruit at its stem, which will easily snap) and find out about the many varieties. The farm normally grows 10 different types, including the big and juicy benihoppe and Ehime’s own breed, the akaishizuku. The best part is you can eat all the strawberries you can fit in the bucket.

He’s been hard at work promoting the beauty and serenity of the region to city folk.

What is your role as chairman of the association?

My responsibility is to find new ways to attract urban dwellers to come to our town so they can discover the beauty of the area and how it can refresh and relax them.

Uchiko-cho is unique in that we have three places to promote: our beautiful town area, village area and mountain area, so there are many places visitors can discover and fall in love with. The Uchiko-cho Tourism Board takes care of the town area while my team takes care of the mountain and village areas.

You’ve been the chairman for five years.

What are some of the ideas you’ve introduced?

One thing I was able to do was successfully connect the many inns and hotels in the area and build a good network together.

Now, we can all use the booking site and promote our places easily.

What makes Uchiko-cho special?

It’s a place where nature and culture co-exist. And we’re also known for our top-quality fresh produce such as mikan, kiwi, pears, grapes and strawberries.

What do you personally recommend for visitors to experience?

There are so many nice places to

Dye your own scarf Started by the local business association’s women’s group some 15 years ago, Yumefusen Studio teaches guests how to dye their own scarves using natural plant dyes, some of which have been harvested from the area. Brown comes from chestnut husks, pink from akane grass, yellow from the enju tree and purple from log wood and tin. The entire process takes about four hours, and you can take home your handiwork as a souvenir of your time in Uchiko-cho.

recommend for sightseeing. It will take about one week if you want to enjoy Uchiko-cho’s sights. One place is the Muranami Museum, which is not a building, but a beautifully landscaped area. And our area is very beautiful during sakura (cherry blossom) season. I would recommend that visitors take a slow pace as it’s much more enjoyable to match the pace of the people and environment here. Just relax and take it easy.

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Favourite sights of

Ehime Prefecture Matsuyama Castle Built in the Edo period between 1602 and 1628, this well-preserved castle is one of 12 from this era remaining in the country. A fire in 1949 destroyed some of the castle’s structures but a number of buildings still stand to make up the castle we see today. The highly fortified castle has multiple areas providing defence, which was likely one of the reasons why it was never attacked. You can access the castle by taking a six-minute chairlift or three-minute cable car ride, after which it’s a short walk to get to the grounds on Mount Katsuyama. Once you get to the top, do take in the 360-degree views of the city and the surrounding mountains and sea.

JR Shimonada Station If you need to wait for a train, this is possibly the most scenic spot to do so. Overlooking the waters of the Seto Inland Sea, Shimonada Station is located along the Yosan line and is operated by JR Shikoku. Made famous by its appearance in Japanese anime and TV shows, the unmanned station attracts lots of fans who come by to catch the amazing sunset, which turns the sky a brilliant orange and reddish hue. Make sure you get the timing right for sunset, which depends on the season. You can also get a cup of pour-over coffee at the equally pretty coffee truck — open from 3pm to sunset daily — located behind the station.

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Dogo Onsen Just a 15-minute drive from Matsuyama City, Dogo Onsen is one of the oldest hot springs in Japan, dating back some 3,000 years. Legend has it that an egret discovered the healing properties of the water when it dipped its injured leg and was cured. The most famous building here is the three-storey public bathhouse, or honkan, with red glass windows. Built in 1893, it is said to be the inspiration behind the bathhouse features in the Hayao Miyazaki film, Spirited Away. Don’t be surprised to see visitors dressed in traditional yukata walking around town in between dips in the various onsen — it is an onsen town, after all! Pick up a souvenir or two at the shopping arcade, or watch the Botchan Karakuri Clock chime every half an hour as the characters of the beloved novel, Botchan, appear.

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Ehime

All year around Green lemon on Iwagi island is juicy and processed for a variety of souvenirs.

(March to May)

SPRING

EHIME

Discover the best places and food in season in Ehime!

Sekizen mountain

There are 3,000 sakura trees on this mountain in Iwagi island and the view from the top is just breathtaking.

Green lemon

( June to August )

Uwakai sea near Sadamisaki is known for shirasu.

About 40 varieties of citrus fruits are grown in Ehime, and the prefecture is one of the biggest producers of mikan.

(September to November)

AUTUMN

Located on the westernmost part of the island of Shikoku, it is the narrowest peninsula in Japan.

Shirasu (whitebait)

Danbata (terrace field) Facing the Uwa Sea are many terrace fields for mikan because the sunlight and sea breeze are great for it.

Mikan (Satsuma)

Clouds of mist form over the Hijikawa river to the sea ­— a natural phenomenon in winter.

Fugu (puffer fish)

( December to February )

Nagahama, at the end of Hijikawa river, is known for its fugu.

WINTER

Hijikawa Arashi

SUMMER

Sadamisaki Peninsula

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Stock up on EHIME souvenirs

Remember your trip to Ehime Prefecture with these local goodies.

MIKAN PRODUCTS

Enjoy all things mikan as the prefecture’s most famous produce is represented through a host of products, such as juices, jelly drinks and even salt and pepper. You can pick the level of sweetness for your mikan juice — unsyu is sweet and tart, iyokan is a litte sour, shirami is sweet and ripe, and kiyomi is a good blend of sweet and sour. You can even get instant sea bream ramen with the mascot Mican on the pack to remember your trip!

MORE MIKAN FROM 10 FACTORY JUICE BAR

For a refreshing pick-me-up while exploring the onsen town of Dogo, grab a scoop of mikan ice cream or freshly squeezed juice at 10 Factory. The outlet serves seven types of mikan juice. You can also shop for all things mikan such as salad dressing, jam, mikan drip coffee and hand-cut dried mikan.

IMABARI TOWELS

These high-quality towels are produced in Imabari City located in north-eastern Ehime Prefecture. They’re renowned for their absorbency, durability and softness.

Speak with a towel sommelier at local shop Iori to pick the best towels for your needs.

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BOTCHAN DANGO

Botchan is the famous novel by celebrated Japanese author Natsume Soseki, who based it on his time working in a Matsuyama school.

He was known to be a fan of sweets known as dango, made from rice powder and filled with red or white bean paste. These multi-coloured treats are now synonymous with the city.

YAMATOYA OYAKI

These sweets are only available from Yamatoya Honten in Dogo Onsen. The ryokan started making these handmade oyaki, or vegetable sweets, five years ago, using local ingredients. Fillings include burdock, tomato, yam, spinach and carrots.

HARVEST YOUR OWN PEARLS

Doi Pearl in Uwajima City offers a unique experience by allowing you to harvest your own Uwajima pearl after picking out an oyster and shucking it. You can then get the pearl set in a piece of jewellery and take it home as a prized souvenir. Before that, learn how pearls are transplanted and processed in order to become the coveted gem. Uwajima pearls are highly sought after and renowned for their top quality.

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Sights & Experiences Michi-no-eki Yoshiumi Ikiikikan 4520-2 Yoshiumi-cho Myo, Imabari City, Ehime 794-2114 Tel: 0897-84-3710 Sunrise Itoyama Cycling Station 2-8-1 Sunaba-cho, Imabari City, Ehime 794-0001 Tel: 0898-41-3196

Noshima Suigun Restaurant (Whirlpool cruise) 1293-2 Miyakubo, Miyakubo-cho, Imabari City, Ehime 794-2203 Tel: 0897-86-3323

Ecofarm Uchiko (Strawberry picking) 3866 Oosehigashi, Uchiko-cho, Kita-gun, Ehime 791-3363 Tel: 0893-59-9889

Nishiki Iwamoto Matsuyama Ramen Bar 2-7-2 Ichiban-cho, Matsuyama City, Ehime 790-0001 Tel: 089-961-1940 Hozumi-tei 2-3-8 Shinmachi, Uwajima City, Ehime 798-0035 Tel: 089-522-0041

Oyamazumi Shrine 3327 Miyaura, Omishima-cho, Imabari City, Ehime 794-1304 Tel: 0897-82-0032 Matsuyama Castle Marunouchi, Matsuyama City, Ehime 790-0008 Tel: 089-921-4873

Farm Inn Portulaca Nishibe 3064-1 Kinoura, Hakata-cho, Imabari City, Ehime 794-2305 Tel: 0897-72-1018

Dogo Onsen Honkan 5-6 Dogoyunomachi, Matsuyama City, Ehime 790-0842 Tel: 089-921-5141 Food/Dining Kajika-tei 251-1 Teramura, Uchiko-cho, Kita-gun, Ehime 791-3502 Tel: 0892-52-2090

Yumefusen Studio 388 Oda, Uchiko-cho, Kita-gun, Ehime 791-3501 Tel: 0892-52-2018 Odamiyama Valley Odamiyama, Nakagawa, Uchiko-cho, Kita-gun, Ehime 791-3524 Tel: 0892-52-3111

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Noshima Suigun Restaurant 1293-2 Miyakubo, Miyakubo-cho, Imabari City, Ehime 794-2203 Tel: 0897-86-3323

*and available at other souvenir shops

10 Factory 3-2-25 Ookaido, Matsuyama City, Ehime 790-0004 Tel: 089-968-2031 Iori 20-21 Dogoyunomachi, Matsuyama City, Ehime 790-0842 Tel: 089-913-8122

JR Shimonada Station Okubo, Futaumi-cho, Iyo City, Ehime 799-3311

Hirose Shrine & ancient trees 3948 Hongawa, Uchiko-cho, Kita-gun, Ehime 791-3521 Tel: 0892-52-3111

Souvenirs Mikan products & Botchan dango Ehime Kanko Bussankan 3-6-1 Ookaido, Matsuyama City, Ehime 790-0004 Tel: 089-943-0501

Yamatoya Oyaki *available at Yamatoya Honten

Ryorian Gondo 2−4-2 Ichibanchō, Matsuyama City, Ehime 790-0001 Tel: 089-933-9151

Doi Pearl 5121-9 Miuranishi, Uwajima City, Ehime 798-0102 Tel: 0895-29-0011

Yamatoya Honten 20-8 Dogoyunomachi, Matsuyama City, Ehime 790-0842 Tel: 089-935-8880 Kiri No Mori Kashikobo (Kiri No Mori daifuku) 3-3-1 Ookaido, Matsuyama City, Ehime 790-0004 Tel: 089-934-5567

Special Thanks:

Murakami Iseido (Mishima manju) 5452 Miyaura, Oomishma-cho, Imabari City, Ehime 794-1304 Tel: 0897-82‐0029 Charaku (Yamadaya manju) 5-13 Dogosagidani-cho, Matsuyama City, Ehime 790-0836 Tel: 089-921-5388

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

Ms Miyo Ouchi Ms Chika Kunito Tourism Department Ehime Prefectural Tourism & Local Products Association

NEWS

Take a HIKE Exploring Furanodate on the Hokkaido Hike.

P

Walking from Asahidake Ropeway to Aizankei Onsen on the Hokkaido Hike.

ut your best foot forward — summer hiking in Japan’s countryside can’t be beat, especially in the high plateaus of northern Hokkaido and the mountains of Nakasendo Way. Ramble, scramble and trudge your way through the Japanese archipelago on the summertime walking tours by small group tour agency Walk Japan. The Hokkaido Hike (July, August, September) is a 10-day exploration of Japan’s wild side on the sparsely populated, northerly island. Starting from Lake Akan, the journey takes you to central Hokkaido and the Daisetsuzan National Park, and through remote forests, vast wetlands and even volcanoes. For those who want to explore areas at higher altitudes, the eight-day Summer Nakasendo Way (July, August) tour explores the best sections of central Japan’s ancient highway, the Nakasendo, the Kaida Plateau and the city Matsumoto. Views include picturesque countryside, verdant woods and crystal-clear rivers. https://walkjapan.com

NEW

Japanese restaurant openings in Singapore include flavours like Tiramisu and Azuki Matcha but are typically served with maple syrup, whipped cream and butter.

1 Harbourfront Walk, #02-110/11 VivoCity

NOKA Pronto

PRONTO

The popular Japanese chain of Italian bar-style cafés has opened its first outlet in Singapore. The café serves pasta, Italian coffee and afternoon tea, and is popular among office workers in Japan, where it has nearly 260 stores.

23 Church Street, #01-02/08 Capital Square

JIMOTO DINING

This omakase restaurant in a Joo Chiat Road shophouse is led by Tokyo-born chef Takahiro Sato, who once worked at Hashida Sushi. The homely restaurant offers four value-for-money omakase options, from $55+ a person, as well as a la carte dishes like A4 Miyazaki wagyu ribeye steak. The bar also offers sake and whiskies from Japan.

325 Joo Chiat Road. Tel: 6223 3397

Bincho at Min Jiang

BINCHO AT MIN JIANG

The lush Dempsey area is now home to this second outlet of the popular Japanese yakitori restaurant Bincho at Hua Bee in Tiong Bahru. The 52-seat restaurant sits in a colonial building that also houses Cantonese restaurant Min Jiang — hence its name. The menu is created by Executive Chef Asai Masashi and features the signature Yakitori Platter grilled over binchotan charcoal as well as new dishes like the Uni Shabu Shabu.

7A & 7B Dempsey Road. Tel: 6972 7328

GRAM CAFÉ & PANCAKES

The Spa Esprit Group in Singapore is opening its first Japanese restaurant in Singapore in the new Funan mall. Noka, which means “farmhouse” in Japanese, will be a 75-seater, glass-walled restaurant and will feature a 5,000 sq ft urban garden in partnership with Edible Garden City. Similar to the group’s popular Open Farm Community restaurant in Dempsey, Noka will extend the farm-to-table concept to Japanese cuisine.

AFURI RAMEN + DUMPLING

Also opening at the revamped Funan mall is this Japanese ramen chain, famous for its signature yuzu-scented ramen. Launched by F&B group Japan Foods Holding, which is also known for its Ajisen Ramen chain and other ramen restaurants, the restaurant in Singapore will be known as Afuri Ramen + Dumpling and will also feature gyoza and small plates, along with its famous yuzu ramen.

With outlets already open in Bangkok, San Francisco and Hong Kong, the Osaka chain of jiggly, Instagramready souffle pancakes has finally opened in Singapore at VivoCity. These fluffy, wobbly, 4cm-thick pancakes

Jimoto Dining

Gram Café & Pancakes

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Afuri Ramen + Dumpling

Journey across West Japan and discover exciting areas such as

EHIME YAMA GUCHI

H I R O S HIMA

by JR-WEST Rail Pass

E HIME

KAGAWA

San'in e u ntiq a om R ute o R San’in Area

SHIMANE

HIROSHIMA

YAMAGUCHI

SH IMA N E

OKAYA MA

TOTTORI

HIROSHIMA AIRPORT

OKAYAMA

Sanyo Shinkansen

FUKUOKA

T OT T OR I

Setouchi Area

OSAKA

KAGAWA

EHIME

Sea T h e Inl a n d

, SE

C TOU

HI

Leave Kansai and Hakata behind on your way to an adventure to the Setouchi area and the surrounding San’in area on the Sanyo Shinkansen.

Perfect for traveling from the Kansai area to the San’in area!

Looking to tour the Setouchi area?

The redesigned Setouchi Area Pass is your ticket!

Sanyo-San’in Area Pass

Setouchi Area Pass

Use the pass even for reserved seats on Shinkansen and limited express trains within the coverage area!

Ride Shinkansen lines, JR lines, buses, and ferries within the coverage area!

When purchased abroad

5-day

Adult

When purchased in Japan

Adult

¥17,000 ( ¥18,000 (

Children

¥8,500

Children

¥9,000

( (

When purchased abroad

7-day

Adult

When purchased in Japan

Adult

¥19,000 ( ¥9,500 ( ¥20,000 ( ¥10,000 ( Children Children

The ALL SHIKOKU Rail Pass is available for travelers looking to tour Shikoku.

For details please refer to the “Discover West Japan” homepage. http://www.westjr.co.jp/global/en/ticket/setouchi/

MASTERS

PRIME time

Seeking out the best cuts at three of Singapore’s top Japanese steakhouses.

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wagyu includes Ohmi Grade A4 Ribeye, Iwate Grade A5 Ribeye and Saga Grade A3 Tenderloin; its seasonal menus also use ingredients that are in season and sourced from Japan.

Sometimes, this Japanese influence extends to the aesthetics of the restaurant’s interior. Both Fat Cow and WAKANUI, for instance, say their design is influenced by the Japanese philosophy of wabi-sabi. This seeks out the beauty in imperfection and in simple, modest features, such as light wood panelling, bamboo-shaped lighting fixtures and softly muted colours.

Not forgetting a certain level of service. At WAKANUI, service staff practise omotenashi or hospitality with respect. This means that being hospitable is just like having guests in your own home, making sure they feel comfortable and that all their needs are met. At Rubicon, the chef lends his personal touch as he is known to mingle with his customers at his small, cosy restaurant.

Let’s find out more from the steak masters at these Japanese steakhouses in Singapore.

Fat Cow

Rubicon Steak House

WAKANUI Grill Dining Singapore

TEXT DENYSE YEO PHOTOGRAPHY PETER LEE

Y

ou may have noticed the growing popularity of Japanese steakhouses in Singapore. But what makes a Japanese steakhouse particularly, well, Japanese? A couple of things, such as the method of preparation and execution, the level of service and even the design philosophy.

At WAKANUI Grill Dining Singapore, for instance, meat is grilled over binchotan charcoal, which is sourced from Japan. This binchotan burns at a very high heat without producing any flame or smoke, and it takes great skill to master grilling over it.

Says WAKANUI Head Chef Ryohei Kenyoshi: “The flavours of steak cooked over binchotan are quite strong, and after it’s rested, the flavours become sweeter and more interesting. Even though it looks easy to grill over binchotan, it’s not so simple. You have to keep the temperature constant so that the meat doesn’t get tough — it’s almost like a dance.”

Another factor is that the beef is often sourced from Japan. At Rubicon Steak House, all of the beef is imported from Hokkaido. At Fat Cow, its Japanese

MASTERS

F

at Cow may be known for its wagyu donburi or rice bowl. But this Japanese steakhouse is also famous for its handpicked selections of beef and Japanese wagyu. Diners can customise orders down to the meat of their choice, weight and different Japanese preparation methods including shabu shabu, sukiyaki, hobayaki and sumibiyaki. Apart from a regular menu, Fat Cow also offers special dining experiences, such as seasonal menus and food and alcohol pairing sessions with guest speakers from overseas.

Tell us a bit about yourself.

My interest was sparked by my mother when we baked a strawberry cake together when I was a child. I started as a French chef for 14 years before I became a Japanese chef. I spent the last 17 years honing my skills as a Japanese chef in various countries including Russia, the US, United Arab Emirates and Malaysia.

firmness and texture of meat. We are always looking out for fine meat grains and fewer muscle groups within the cut. A single muscle is best with less connective tissue, such as tenderloin or striploin.

And what is essential for good steak, Japanese style?

The main criteria are the brand and grade of Japanese beef. Japan boasts over 150 beef brands, and the brand of the beef indicates the areas where the cattle come from. The three most famous wagyu areas are Kobe in Hyogo Prefecture, Matsusaka in Mie Prefecture and Ohmi beef from Shiga Prefecture. The other important indicator of wagyu quality is the grade.

The “Yield Grade” is marked by letters from A to C, of which the highest yield grade attained is A. This letter is then followed by a number between 1 and 5 — known as “Quality Grade”. As such, A5 is the highest grade that wagyu can get and also the most expensive.

SHIGERU KASAJIMA Head Chef, Fat Cow

What makes Fat Cow special in Singapore?

When we opened in 2011, we recognised a potential market for premium Japanese food, as well as a love for quality beef.

Japanese-inspired steakhouses were also uncommon even though Singapore has many Japanese restaurants. We combined these insights, along with my passion for developing unexpected dishes that bring together the best of natural flavours. Part of the Fat Cow experience should include a fun conversation with the chefs about meat, especially if you’re seated at the chef’s table, where you can watch the chefs in action.

"To ensure that the steak is cooked evenly, make sure the cut isn’t too thick — about 3cm maximum. Before cooking, bring the steak to room temperature, brush it with oil and season liberally with salt and pepper to get a good crust. Make sure the grill is very hot as high heat sears the cooking surface of the meat, ensuring a juicier steak with a great char. Allow the meat to rest after cooking, so the juices are evenly distributed."

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tip

Where does your meat come from?

We handpick our selection of the finest wagyu from reputable farms around the world. We have an extensive selection of Japanese wagyu, which comes from several prefectures including Saga, Kagoshima and Ohmi; we recently introduced the award-winning Nagasaki wagyu from Nagasaki this year. In addition to award-winning beef and popular cuts, Fat Cow introduces parts of the cow that generally get overlooked, such as the tri-tip, rib flap and other non-prime cuts.

What do you look for when selecting a good cut of meat?

We take note of even distribution of marbling, meat colour, brightness,

Fat Cow is at 1 Orchard Boulevard, #01-01/02 Camden Medical Centre. Tel: 6735 0308

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MASTERS

TOP

tip

"For perfect steak, it’s not just about cooking the meat. You should also spend more time bringing it to room temperature before grilling it. I recommend cooking your steak medium rare to enjoy the meat’s full flavour, tenderness and juiciness."

parents’ sushi restaurant in Tokyo. Since I had an opportunity to work with Hokkaido beef in Singapore, I decided to open this restaurant last year in Singapore.

Tell us a little about how you learnt about beef.

IMAZEKI SHINGO Chef and owner, Rubicon Steak House

O

pened last year, this little restaurant in the heart of Thomson Road boasts big flavours using only Hokkaido beef. To save on costs, its menu and interior are kept simple and nondescript, so customers enjoy reasonable prices. Its most popular dish on the menu is the combination of ribeye (500g) and sirloin (500g), making it a great sharing dish.

How did you become a chef specialising in steak?

I used to work as a sushi chef at my

Rubicon Steak House is at 200 Upper Thomson Road. Tel: 8303 4075

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It’s not easy to butcher a large cut of beef, and how you prepare it affects the taste of the steak. Even the angle and direction of how you cut it to remove any connective tissues or fat can have an effect on the flavour and tenderness of the grilled meat. So I visited the Hokkaido regions of Tokachi, Shihoro and Tomakomai from Singapore many times to learn how to treat beef well. This means respecting the farmers who raise their cattle with great care and respecting the cattle themselves too. Serving the meat well is the best way for customers to enjoy it, and it brings joy not only to the chef but also to the cattle farmers and their cattle. Even to this day, I still visit Hokkaido to continue learning about how best to prepare the beef.

What’s special about your restaurant?

Once the order comes in, we cut the beef in the requested size, then leave it to rest until it reaches room temperature before grilling it. This sounds like a very basic

procedure, but it is the most important.

Even though we need to take some time to prepare the dish, about 20 to 40 minutes, it’s all about making the tastiest steaks for our customers. Every single piece of steak is grilled with great care.

Why does Japanese beef tend to be expensive?

The cattle farmers in Hokkaido, whom we have direct ties with, are very particular about the feed, stress care of their livestock, and so on. As a result of this thorough control of raising cattle, the meat becomes very flavourful. That’s why it needs much more labour and time. The import cost is another factor. We import beef every month directly from Japan.

But our prices are kept lower than usual because we have a simple restaurant and we do not advertise.

Do Singaporeans know their Japanese beef?

Though locals are familiar with Miyazaki and Kobe beef, I think they don’t know much about Hokkaido beef. But when our customers try it for the first time, they are usually very surprised and pleased at how delicious it is. About 90 per cent of our clientele are repeat customers.

MASTERS

S

ince November 2017, WAKANUI Grill Dining Singapore has become a go-to steakhouse in Singapore, especially among the business crowd. Its most popular dishes include the 21 Days Dry Aged Ocean Beef Bone-in Ribeye and Spring Lamb Chop, as well as Japanese-inspired appetisers, such as Char-grilled Unagi with Foie Gras with shiso leaves and Mie Prefecture Smoked Oyster with dried seaweed and tofu sauce, influenced from the chef’s days working in kaiseki (Japanese haute cuisine) and izakaya restaurants. Although WAKANUI is a steakhouse originally from Tokyo, its name is not Japanese but a New Zealand one. The restaurant is owned by meat supplier ANZCO Foods, whose feedlot is located in coastal Wakanui, South Canterbury, from which the restaurant takes its name.

Tell us a bit about yourself.

When I was 18, I cooked in a Tokyo izakaya for two years. Then I went to culinary school for a year. After that, I moved to Kanagawa, where I cooked at a Japanese kaiseki restaurant for three years, and then a French restaurant for two years. I returned to Tokyo for a short stint of close to a year at the now-defunct Ganko Jijii in Shibuya. On a three-month trip to Spain, I learnt about Spanish culture and food and had some friends

TOP

tip

"For the best cut, choose dry-aged, bone-in beef for more moisture and flavour. Grain-fed beef is also sweeter."

teach me how to make tapas. When I returned to Japan, I became head chef at a Spanish restaurant in Ginza for two to three years. Then I joined WAKANUI in Tokyo and later moved to Singapore.

What is special about Japanese steakhouses?

It’s in the way the dishes are prepared, with care and elegance. Grilling with binchotan charcoal is another key element which creates flavours unique to WAKANUI. How are they different from Western steakhouses?

We do not use condiments with bold flavours such as mustard, mushroom sauce, red wine sauce or black pepper sauce like in American steakhouses. Just well-seasoned meat grilled over binchotan and served with a side of light wasabi and Christmas Island sea salt.

Why did the restaurant open in Singapore?

RYOHEI KENYOSHI Head Chef, WAKANUI Grill Dining Singapore

We realised the majority of the steakhouses here were either Italian or American, and we thought bringing in this concept as a franchise from Tokyo would open up the repertoire of

steakhouses in Singapore. WAKANUI is special because we know where we get our meats from — the owners of WAKANUI are a meat-producing and distributing company called ANZCO Foods. So the process from pasture to the grill is carefully controlled to ensure premium quality and consistency.

Tell us more about the restaurant’s meat and the speciality, Ocean Beef.

The meat comes from New Zealand, although the lineage of the Black Angus is from Japan. Since Japan is gradually going through urbanisation, fewer people want to be farmers and land for farming became scarce. The concept behind Ocean Beef was to develop beef that achieves the perfect balance between marbling and leanness, while retaining natural juiciness and an intense beef flavour. Ocean Beef is produced from the Angus breed in the Canterbury Plains in New Zealand’s South Island. The cattle are grass-fed for 18 months in a stress-free environment to develop a muscular form, and then graze on specially formulated wheat, barley and maize-based feed for four months at the ANZCO Foods’ Five Star Beef Feedlot.

WAKANUI Grill Dining Singapore is at 5 Straits View, #04-02 Marina One The Heart West Tower. Tel: 6384 2665 OISHII

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F L AV O U R S

Cold noodles for

HOT DAYS Japan is abuzz with activities in summer, but the sweltering weather can take its toll.

Thankfully, beating the heat is easy with oodles of cold noodles.

T

he streets of Japan come alive with annual festivals and parades to mark the summer months, as locals and tourists alike relish in unbridled celebration. But as the balmy days of spring give way to summer sunshine, they also bring along recordhigh temperatures and humidity — not unlike a typical day in Singapore. So if you are looking for food that will help you to stay cool, get inspired by the Japanese.

Cold noodles are a treat as summer mania hits: There is no better perk-me-up from the heat than a refreshing bowl of chilled noodles to keep you cool under the collar. You will be spoilt for choice, from the usual cold versions of somen, udon, soba and ramen, as well as regional specialities and seasonal favourites.

Cold somen

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Somen noodles date back to the eighth century, when they were brought over from China.

Made from wheat, good somen is thin, smooth and white. Somen is commonly eaten in summer. One such dish is hiyashi somen, which is served chilled with dipping sauces that can either be mirin, miso or sesame-based, and topped with condiments such as spring onions.

Eating nagashi or “flowing” somen is

TEXT MABEL LEE PHOTOS 123RF

COLD SOMEN

F L AV O U R S

Cold udon

another wonderful Japanese foodie experience. You sit by a bamboo or plastic pipe flowing with icy water, then pick up the noodles with chopsticks as they slide by. Nagashi somen is served in restaurants, but some people are even known to construct their own bamboo pipe for summer somen parties in their backyard!

COLD UDON Made from flour, udon is believed to have originated in China. It first took its current elongated shape during the Edo period some 400 years ago.

Types of cold udon dishes include bukkake udon, where the noodles and toppings are chilled, served with a cold, dashi-based dipping sauce as well as other seasoning ingredients such as chilli pepper and sesame to taste. Another dish is zaru udon, which is also readily available. The noodles are first boiled, then cooled in cold water and served in a sieve-like tray accompanied by a dipping sauce.

Some prefectures also prefer to serve cold udon. These regional varieties include

Cold soba

Sanuki udon from Kagawa, Inaniwa udon from Akita, Ise udon from Mie, Mizusawa udon from Gunma and kishimen udon from Aichi.

COLD SOBA First introduced in Japan during the 1600s, soba is made from buckwheat and sometimes mixed with wheat.

Soba from different regions vary, with those from Nagano and Yamagata prefectures being highly acclaimed. Ita soba, for instance, is a Yamagata speciality — noodles are slightly wider than soba from other areas and served on large boards.

Ingredients vary across regions too, giving local soba their distinctive taste. In Uji, a city south of Kyoto, for example, green tea powder is mixed with buckwheat flour, imbuing its soba with the colour and flavour of green tea (matcha).

Regardless of the type of soba, cold soba (zaru soba) is served with a dipping sauce in which green onions and wasabi may be mixed into. At the end of the meal, the remaining sauce is added to the

Cold ramen

sobayu, the slightly sweet water in which the soba was cooked in. You are then meant to drink the sobayu as a beverage.

COLD RAMEN According to the Shin-Yokohama Raumen Museum, ramen made its way to Japan in 1859. While we typically associate the noodle with piping hot broth, there are cold ramen dishes for summer too.

Hiyashi chuka is the most renowned of all cold ramen and a colourful summer staple. Aficionados love its light and sweet taste: The ramen is served in a cold broth made of sesame oil, soya sauce, sugar, vinegar and spicy oil, then topped with sliced cucumbers, bean sprouts, ham, shredded omelette and red ginger.

Regional ramen have subtle differences. Those from the Tokai region use mayonnaise instead of spicy mustard as a condiment, while those from Hiroshima’s Kure City use flat noodles instead of round ones. Yamagata Prefecture is famed for its “ice-cube ramen”, so named as its broth is served in the form of ice cubes — a great remedy to the region’s sweltering summer heat.

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ETIQUETTE

Much ado about MASU These wooden cups can tell us plenty about Japanese sake culture and history.

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1. Always start with the glass, not the wooden masu cup.

2. If your glass is full, lower your head and sip directly from the glass, keeping the glass and masu cup on the table.

3. Alternatively, tilt the glass so that sake spills into the masu. Lift the glass from the masu and drink from the glass.

4. Drink the sake from the masu or pour its sake into the glass if you prefer.

5. For top-ups, pour into the glass or the masu, depending on your preference.

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placed inside a masu cup, until it overflows and spills into the wooden cup. This style of service is meant to show the izakaya’s generosity, although it is not considered to be traditional or refined.

While drinking from the masu cup is a fun way to enjoy your sake at casual occasions, it also affords a more formal aspect of Japanese culture. Masu is traditionally served at celebratory events during a traditional sake barrel ceremony called kagami biraki, which symbolises harmony and good fortune. A wooden sake barrel is broken open with a wooden mallet and guests are served this fresh sake in new masu cups.

Another widespread masu rite is done before a toast. Masu cups are stacked in the form of a pyramid, with one cup for each guest. The host pours a bottle of sake over the top of the masu pyramid, starting with the first cup and continuing until the cups at the bottom are filled with sake. Think of it as a Champagne tower, but with masu cups and sake instead. The cascading flow of sake represents the host’s appreciation for his guests’ friendship and overflowing hospitality.

The masu may be humble in appearance, but contains much more within it: The pleasant enjoyment of a well-brewed sake, the company of friends and the warmth of Japanese hospitality.

Cup runneth over At some Japanese restaurants and izakaya, masu is also served in a popular “mokkiri sake” serving activity. Sake is slowly poured into a small glass, which has been

TEXT MABEL LEE

How to drink mokkiri sake at celebrations

rom its humble beginnings as a standard measurement for rice and sake, masu has survived the test of time to become a common receptacle in which sake is served — all while bringing out the flavours of sake and embodying the spirited traditions of Japanese hospitality.

Masu has its roots in feudal Japan, when its volume of 180 millilitres was used to measure a portion of rice or sake. While modern living has made its initial function redundant, the traditional symbolism and qualities associated with masu remain a cornerstone of sake-drinking in Japan, so much so that it is commonly used on special occasions such as births, anniversaries and weddings.

Originally made from Japanese cedar, most masu cups today are made from Japanese cypress as it has a more vibrant colour and better aroma. The delicate scent of the cypress also brings out the flavour of sake, which is traditionally brewed in wooden casks.

To further illuminate the umami of the sake, a pinch of salt is sometimes added to the side of the masu cup. Sake contains varying degrees of sweetness, sourness or bitterness. Adding a touch of salt helps to improve the balance of each inherent flavour, complemented by the gentle aroma of the masu wood.

It also serves a more functional purpose that izakaya have cleverly leveraged: Salt makes you thirsty, which means you are also more likely to drink more!

And if you are wondering how to drink from a square cup, sip from the straight side of the rim. Sipping from the corner is a common mistake!

Gin Thye

Acai

Snowskin Mooncake

ILLUSTRAITON: JCOMP / FREEPIK

U

sing only the finest acai from Sambazon, wrapped in purple snowskin made from acai powder, and with organic mango sorbet as the heart of the mooncake, this is the product of 55 years of experience and passion.

Gin Thye presents to you the first ever acai snowskin mooncake in the world.

First pre-order available on OISHII and AsiaX at www.oishii.sg and www.asiax.biz. Check out our web pages for more information.

Only 5,000 boxes made.

Did you know?

Acai (pronounced “ah-sigh-ee”) is a powerful, little purple berry from the Brazilian Amazon rainforest, and is renowned for its superfood properties and amazing health benefits. The acai berry is packed with powerful antioxidants and heart-healthy omega fatty acids, and is also a great source of fibre and protein. Low in calories, it has close to zero sugar! Gin Thye’s acai snowskin mooncake is a gluten-free and vegan delicacy for the health and socially conscious. Grab yours this Mid-Autumn Festival!

RECIPE

A dash of DASHI AYA OSADA In this four-part series, food expert and nutritionist Aya Osada sheds light on the most essential ingredients of Japanese home cooking. First up, the basic broth known as dashi.

AWASE DASHI (BASIC DASHI)

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determined the taste of food. In the early 20th century, scientists added umami, which is now the fifth flavour and essential in Japanese food.

Kombu (kelp) and bonito (also known as skipjack tuna, or katsuo in Japanese) are abundant umami ingredients, and are key in traditional Japanese dashi.

We also know that umami has a synergistic effect. Adding two different flavours at the same time increases the umami by many times. The combination of kombu, rich in glutamic acid, and dried bonito flakes (katsuobushi) that are laden with inosinic acid is the strongest combination and the foundation of Japanese food.

Here’s a closer look at three different dashi recipes that are full of umami: basic dashi made from water, kombu and dried bonito flakes, a seasonal vegetable agebitashi (literally meaning “fried and soaked”) dish, and a dashi-infused Japanese omelette.

METHOD 1. Clean the surface of the kombu with a damp cloth.

2. Add the water and kombu into a pot, and let the kombu soak for more than an hour.

3. Heat the kombu mixture.

When small bubbles start to form at the base of the pot, turn off the flame and remove the kombu.

4. Heat the mixture again.

Turn off the flame when it starts to boil, then add dried bonito flakes and leave to simmer for 2 minutes.

5. Strain the dashi with a fine-mesh sieve and scrape off the bonito flakes with a cloth or kitchen paper towel.

RECIPES AND PHOTOS AYA OSADA TRANSLATION NOELLE HAN EDITED BY DENYSE YEO

J

apan has always thrived on agriculture, with the cultivation of rice and other crops in its fields. Many wonderful ingredients are also drawn from the wisdom of fermentation and invoke the umami taste discovered by the Japanese.

Traditional Japanese food is a product of the interweaving of natural and dazzlingly handcrafted ingredients — part of the rich food culture that Japan prides itself on.

We live in a time when you can eat anytime and anywhere, but the tradition of having a loving, home-cooked meal at the family dining table and eating it together is important for the nurturing and education of a child. This tradition also plays a vital role in strengthening family bonds. Over the next few issues of OISHII, I will share the appeal of Japanese home cooking.

To kick-start this series, let’s talk about dashi, the epitome of umami flavour. Originally, four basic flavours — sweet, salty, sour and bitter —

INGREDIENTS 15g kombu 40g dried bonito flakes 2 litres water

RECIPE

SUMMER VEGETABLE AGEBITASHI

INGREDIENTS (Serves 2) 1 eggplant 3 okra 1 zucchini 100g pumpkin

MIXTURE A INGREDIENTS 300ml dashi 2 tbsp mirin 2 tbsp soya sauce

4 medium tomatoes 2 sweet long chilli peppers Cooking oil 1 myoga (Japanese ginger) 2 shiso leaves 3g dried bonito flakes METHOD 1. Remove the stem from the eggplant. Cut the eggplant in half, then slice vertically into 4–6 pieces. Soak in water for 10 minutes.

2. Remove the stems from the okra.

3. Cut both ends from the zucchini and slice into 1cm-thick rounds.

4. Remove the seeds from the pumpkin and dice into 6–7mm pieces.

5. Boil the tomatoes, then remove from the water.

6. Make a long incision in each chilli pepper.

7. Combine Mixture A ingredients in a large bowl.

8. Heat the cooking oil over high heat and deep-fry the cut vegetables (no need for batter).

9. Soak in Mixture A and chill in the refrigerator.

DASHI-INFUSED TAMAGOYAKI

INGREDIENTS (Serves 2) 4 eggs 100ml dashi 1 tbsp mirin ½ tbsp light soya sauce Vegetable oil METHOD 1. Beat the eggs in a bowl, then add dashi, mirin and light soya sauce, and mix well.

2. Heat the tamagoyaki frying pan* over medium heat.

Using a kitchen paper towel, lightly rub vegetable oil over the surface and sides of the pan.

3. Pour a large scoop of egg mixture into the pan so it covers the surface in a thin, even layer. When the egg is cooked underneath, use a pair of chopsticks to gently roll the egg forward to the opposite end of the pan.

4. Repeat Step 3 until there is no more egg mixture left.

5. Serve warm. *If you don’t have a tamagoyaki frying pan, you can use a square-shaped and non-stick frying pan.

tip

Awase dashi or basic dashi can be stored in the fridge for about 2 to 3 days.

10. Serve in individual bowls and top with grated myoga, shredded shiso leaves and dried bonito flakes.

Japan Food Expert strongly believes in the concept “to eat is to live”. This is a company that cherishes the environment, nature and the bonds of people. Their top priority is creating and spreading health and happiness through rich cuisine.

Website: https://imakoya.com/ In cooperation with Yamahiko, Co. Ltd. and Sakai Shoten Ltd. OISHII

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P O S T C A R D F R O M J A PA N

Nagoya Castle and the Honmaru Goten Palace

A magnificent restoration Chris Glenn shares why Nagoya Castle’s beautifully reconstructed Honmaru Goten Palace continues to attract visitors.

M

ore than a year after reopening to the public in June 2018, Nagoya Castle’s authentically restored Honmaru Goten Palace still draws the crowds for its historic interior architecture and lavish, gold-lined rooms.

Traditional craftsmen helped rebuild the palace to its original splendour, using construction materials and techniques based on 400-year-old and modern architectural plans as well as 700 photographs. Some 1,047 sliding doors and panels were also used as a reference as part of the reconstruction process. In 2009, the city of Nagoya began rebuilding the palace, with different areas opening in 2013 and 2016. Last year’s opening marked the final phase of the restoration.

Nagoya Castle is considered to be Japan’s most impressive and best-designed castle. It was completed in 1615 by the Shogun, Tokugawa Ieyasu, to protect eastern Japan from attack by the western provinces, and to launch the 1614–15 Siege of Osaka that would finally cede control to the Tokugawa.

Honmaru Goten is also regarded as the masterpiece of castle palace architecture. It features gold-lined interiors adorned with paintings of animals, birds, flowers and landscapes, augmented by lacquerwork and

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OISHII

detailed decorative fittings.

In the days of the shogun lord, visitors depending on rank would be shown to one of the impressive waiting rooms­— with golden walls and paintings of fierce tigers and leopards to intimidate — before their official audience.

The luxurious palace was so well maintained that after the feudal period, the Emperors Meiji, Taisho and Showa used it as a summer retreat. In 1930, the palace, the keep and other structures became Japan’s first castle to be designated a National Treasure. Unfortunately, in 1945, American wartime air raids destroyed much of Nagoya, the castle and palace.

Nagoya’s symbolic tower keep was reconstructed in 1959 but is now closed for restoration due to ageing and earthquake resistance problems. Upon completion in December 2022, it will be the biggest wooden building of the 21st century.

In the meantime, the magnificent Honmaru Goten continues to draw and enthral crowds as they step back in time.

ChrisGlennisanAustralia-born,Nagoya-based radioDJTV , presenterwrit , erand27-yearresident ofJapan.Hespecialisesinsamuraihistoryand culture,andistheNagoyaTourism,Culture& ExchangeSpecialAmbassadoras , wellasthe SekigaharaBattlefieldAmbassador.

KiyonoOkagawa(Instagram:@kkkiyofude)isa

TokyoartistandTsutefudelecturerwhocreatedthis calligraphyartworkofNagoyaCastlespeciallyfor OISHII.Tsutefudeisacalligraphytechnique believedtoconveypositivemessages.

Health is Wealth Japanese private gym Rizap Singapore wants to help you eat better, exercise at work and care for your medical concerns

ign up with Japanese private gym Rizap Singapore and besides getting personal training sessions, you will enjoy nutrition tips and personal coaching services.

As part of its food feedback service, you can even send your private trainer photos of what you ate.

“Sometimes, clients may feel nervous about continuing with their low-carb diets,” says Mr Tessei Maegawa, a personal trainer at Rizap Singapore. “Our job is to tell them that they are not alone. As a private gym, the relationship between the trainer and client is closer and they have our full support.”

Part of a billion-dollar chain, Rizap was first established as a health corporation in Japan in 2003. The very first personal gym opened in Japan in 2012. The company changed its name to the current Rizap Southeast Asia in 2016.

Rizap is popular among senior executives and the business community. It now has more than 1,000 trainers and more than 100 fitness centres throughout Japan, with branches in Taiwan, Hong Kong, Shanghai and Hawaii.

Healthy eating and nutrition are important aspects of the Rizap experience. The company opened its first branch in Singapore three and a half years ago because they saw how the Singapore government promoted healthy living.

Bring the gym to your office To show that it is more than just a private gym chain, one of the trailblazing initiatives that Rizap Singapore is bringing to our shores is its corporate wellness programme, Rizap Wellness, which was started in Japan in 2016.

With this, the gym comes to your office in the form of lunchtime or after-work sessions. These can accommodate about 20 to 30 people at one time and can be customised to each office’s needs, such as stress management or controlling high cholesterol. In Japan, more than 900 corporations and local government offices in Tokyo, Osaka and Nagoya are part of the Rizap Wellness programme.

Mr Ryuta Kobayashi, a Rizap Inc. executive from the Corporate Planning Division, says that Rizap Wellness lets them be more accessible to a wider audience. “Good health is very important for companies. Workers who fall sick easily don’t go to work and are not as productive.”

Mr Kobayashi adds that while gyms have always helped clients to lose weight, his company wants to also help solve health issues in society so that people can live a longer life with reduced medical costs.

Medical programmes coming up too Other plans include launching Rizap Lab, which is available in Japan and Taiwan now, in Singapore by the end of this year.

With this, the company hopes to collaborate with medical partners like Singapore hospitals on programmes that offer solutions for those at risk of having diabetes.

Mr Kobayashi says: “The most important thing is to change people’s lifestyles for the better such as changing their eating preferences and combining this with an exercise regimen. It’s important to control the situation before it becomes uncontrollable.”

HOW MUCH DOES RIZAP SINGAPORE MEMBERSHIP COST?

Package prices vary. They include an admission fee of $500 and can start from $3,500 for a two-month, twice-weekly package. Each session takes 50 minutes and includes a personal consultation with your trainer and a personal workout. There are also three-month and six-month packages available. And for new members who apply now, enjoy a special trial package of $400 for four sessions.

Rizap Singapore is at 37 Craig Road, #01-01. For more information, visit http://sg.rizap-global.com

JR- WEST

ONLINE TRAIN RESERVATION

A new service finally makes its debut!

See Website for details!

Great value and convenience for those travelling to Osaka, Kyoto, Okayama and Hiroshima!

1

Reserve a ticket for various West Japan trains or a JR-West RAIL PASS online!

2

Pay in advance with a credit card to skip ticket counter lines and receive tickets directly from a ticketing machine!

& JR-Central area

3

Change a reservation from a smartphone or PC!

*P h o to s a re fo r illus trat iv e pu rp os e s onl y. *S om e p roduc ts a re n o t e ligibl e fo r onlin e re s e r v at io n .

Direct flight to KANSAI, HIROSHIMA and FUKUOKA from Singapore!! みんなを つないで

結んでいく

Let’s make your trip with Hello Kitty!

Service available from Shin-Osaka to Hakata!

Kansai-Airport Express

“HARUKA”

The Cute and convenient limited express train “HARUKA”connects Kansai International Airport and Kyoto, Shin-Osaka,Tennoji stations directly!!

Kyoto station

80 mins.

Shin-Osaka station Tennoji station Kansai-Airport station

35 mins.

50 mins.

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