Oishii Issue5 by Oishii

ISSUE 5 April 2015 MCI(P)032/08/2014

THE RIGHT

What’s so special about cocktails made by Japanese mixologists?

Wonders of the sea

EVERYBODY, TO TOKACHI!

A different side of Hokkaido you’ve gotta see

Chef Daniel Chavez baits our appetite with his take on the ceviche

Dashi like this? The basic to soup bases

Sweet Memories!

AS AG

A K I’ S S T O R Y

S STORY

KI’ NAGASA

GASAKI’S ST

No trip to Nagasaki is complete without purchasing its famous snack, Castella.

Ambience of Dutch Trading Post in 17th century ©Nagasaki Museum of History and Culture

e understand if, at first sight, you think you are just looking at another sponge cake. After all, given that its ingredients are just sugar, flour, and eggs, the Castella’s appearance resembles that of a loaf cake or a pound cake. But yet, the Castella is an important symbol of Nagasaki’s history as the first Japanese port to open to foreign traders. It is therefore THE food gift you have to buy home if you want your loved ones to experience a taste of Nagasaki.

Sugar And Everything Nice! This Nagasaki specialty was first introduced to Japan by the Portuguese in mid 16th century. Castella was not the name of this cake. It was called Castella because Portuguese missionaries called it “the bread of Castile”. As the Japanese Castella ©Fukusaya diet did not include sugar at the time, the dessert was an expensive one to make. Sugar, as a commodity, was pricey as it had to be imported from China. Nagasaki, being the only port opened to foreigners and their goods, allowed people access to this luxurious ingredient. It was only in 19th century that the supply of sugar became stable with domestic production in Japan, making it more affordable. Unlike most cakes, the Castella does not contain butter because the Japanese were unaccustomed to consuming dairy products back in those days. However, its simple taste and flavour soon made the cake very popular amongst the people; so much so that those without an oven invented a way to bake the cake with “Hi kig am a”, Jap an’ a method called “hiki gama”, whereby the batter was poured into a giant pan and s ver y firs t cha rco al ove n to bak e Cas tel la, use d un til 195 0’s. slowly cooked on a stove, while hot coals were placed on the lid to ensure there was heat on top as well as at the bottom of the pan. It is believed that the Castella – given its high calorie count – was also given to patients suffering from tuberculosis to help prevent them from losing too much weight.

What A Delightful Treat Today, the Castella is an affordable dessert for not just the Nagasaki locals but also for its visitors. Typically presented in a form of a loaf cake, the Castella is also available sliced up and individually packed for easy consumption. You’ll find it not only in its original flavour but also in ©Fu kus aya flavours like chocolate, strawberry, matcha , cheese or black sugar. There are even Castella flavoured ice cream! In some specialty shops, you can even find Castellas made by masters who still whip up the egg mixture by hand and they make just 25 Castella cakes a day. Although you can now find the Castella in other parts of Japan, the cake is synonymous to Nagasaki. It is a result of the prefecture’s early interaction with foreigners, a creation of what was once considered a “foreign snack” now made uniquely Japanese.

contents

36 ©YARO ABE, BIG COMIC ORIGINAL, SHOGAKUKAN

02 In Full Bloom

For starters, the Japanese do love a good party in spring

A Year of Good Food

Can’t-miss Japanese food events all over the world

06 Nama Nomads

Here’s a side of Hokkaido like you’ve never seen before

32 Zen and the Art of Japanese Cocktail Concoctions

Why settle for Cosmopolitans or Mai Tais when you can have

Nomads gives us a taste of

artisanal cocktails?

Add a Dashi of This

Cartoon Connections Enter the heartwarming tale

Psst … it’s a secret ingredient in

of Japanese food, reunions,

many fine-dining Western and

and art

Japanese fusion restaurants

1 4 Rolling In The Deep

Food Paradise Tokachi

Joan Lim of Epicurean unpasteurised sake

37 Ready to roll

A step-by-step guide on

This illustrious chef believes

how you can make your own

good food is more than what

makisu … using household

you put inside your mouth

items!

14 16

4 0 Recipes: Shio-koji

This traditional ingredient is chockfull of health benefits, such as boosting metabolism

In Full

Bloom

Fukinoto is the edible flower bud of fuki, an early spring delicacy.

With its array of tasty delicacies and numerous festivals, Japan is definitely well worth visiting during spring.

Fields of blooming nanohana during spring are a sight to behold.

f you’re not a fan of extreme temperatures, spring is, perhaps, the best time for you to pay a visit to Japan. While gorgeous fields of cherry blossoms are most closely associated with the season, you can also catch a glimpse of other types of stunning blooms – such as tulips – at this time of the year. The term for flower viewing is “hanami”, and has been an important Japanese tradition since the Heian period (from 794 – 1185). Travel out of the cities and you’re also likely to see fields of vibrant yellow flowers. These are actually nanohana (also known as rapeseed), a vegetable closely related to broccoli, and which rapeseed oil is made from. However, the Japanese don’t just use nanohana to extract oil. The florets, stems and leaves of the nanohana are also boiled and prepared with either soy sauce or hot mustard, and served up as an appetiser.

VEGGING OUT If there’s another tasty reason to visit Japan during springtime, it’s also to

Maiko (apprentices of geiko) dressed in traditional colourful garb at the Miyako Odori in Kyoto.

sample its fresh, succulent sansai or mountain vegetables, which are usually harvested in late March or early April. Head to Tsukiji market in Tokyo or Nishiki market in Kyoto and you’ll see vegetables such as the leaves and roots of the wasabi plant, fuki (giant butterbur), and warabi (bracken) for sale. These vegetables – which are chockfull of vitamins, minerals and fibre – usually have a stronger flavour than their more common counterparts. Most of the time, they are usually simmered in soya sauce, sake and sugar to remove some of their bitterness, and then served with a little dressing. Or, they may be deep fried in a tempura batter. If you’re after a unique and authentic local

experience, then consider going for an organised sansai gathering trip, where you’ll be taught how to recognise and pick the vegetables yourself!

FESTIVALS GALORE The Japanese do love a good party, and spring is usually when they do the most of their merrymaking. One of the more interesting ones to check out is the Ose Matsuri, held during April at the Ose Shrine in Shizuoka prefecture. At this festival, you’ll see men dressed in women’s clothing dance on floats, while stalls sell local produce. Can’t get enough of the onsen (hot springs)? Then head straight to Beppu in Oita prefecture to check out the Beppu hot spring festival where there are parades aplenty, and entry to Beppu’s many hot springs are free of charge. Another festival worth making time for is the Miyako Odori in Kyoto. Running throughout the month of April, this festival is a rare showcase of traditional dance and music performed by geiko (professional female entertainers) and maiko (apprentices of geiko). This festival is usually sold out, so be sure to get your tickets well in advance if you’re planning for a visit.

TEXT DENISE LI IMAGES FROM TOP 10919448 | RYOWATANABE • 13182541 | SHONY • 13632426 | KAORU • WWW.PIXTASTOCK.COM

opening notes

Mention "fugu" or "puffer fish" and people immediately think, "poison"! However, the delicacy from Japan -when handled by the professionals- is a healthy eat that is low in calorie, and rich in collagen. Fuku is the only restaurant in Singapore and Southeast Asia to offer fresh fugu. Here, you can enjoy the fish prepared in different ways. The most popular, however, is in a hotpot. And at Fuku, you have 3 types of stocks to choose from.

Do you dare to try

the Fugu fish?

[ Miso Hotpot ] $70++

[ Soya Bean Hotpot] $70++

[ Spicy Milt ] $80++

This will be a popular choice for those who love a strong-flavoured stock when eating hotpot. The miso stock has a wonderful umami flavour and, when you add a bit of chilli padi to it, an addictive kick. The stock boils down to a thick, savoury sauce that is best eaten with udon cooked in it. Best for Singaporeans who want a little spice and heat with their food!

The stock enhances the sweetness of the fugu and goes really well with the accompanying vegetables. The milky broth is perfect as a comfort food for rainy days. To finish off the hotpot, cook a little risotto in the remaining stock for an unforgettable end to your meal.

Shirako is the reproductive organ of the male fugu fish. It sounds a bit like a 'scary' food to eat but because it has been marinated overnight, there is no 'weird' taste or smell. The shirako is grilled in an oven. With chilli padi added into the marinade, you can even detect a slight spiciness to the dish.

[Pufferfish Skin Chinese Style]

$25 ++

This appetiser made from pufferfish skin is great as a accompaniment to your drinks! It's crunchy and salty, with a bit of heat. Great way to tease your appetite and start you off for your fugu hotpot meal.

FUKU Fine Fugu Kaiseki Restaurant 14 Mohamed Sultan Road #01-01 Singapore 238963 Tel: 6235-8216 www.fugu-fuku.com Opening Hours: Monday-Sunday 18:00-23:00

events

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

Asiamania! 30 April to 3 May 2015

SEOUL, KOREA

BANGKOK, THAILAND

Asiamania showcases the best of Asian culture and heritage with an unparalleled display of Asian F&B, art and design products, fashion products and accessories, beauty products and accessories, and so much more. With the aim of placing the continent on a global platform, leading brands and products that satisfy both business and consumer needs will be featured.

Expo Milano 1 May to October 31, 2015

MILAN, ITALY

The Ministry of Agriculture, Forestry and Fisheries, and the Ministry of Economy, Trade and Industry of Japan will send representatives to participate in Expo Milano 2015, which is expected to see over 20 million visitors. The theme of this year’s expo is “Harmonious Diversity”, where issues such as food security will be discussed. Japan aims to propose its food culture as a good example of a healthy, sustainable and balanced diet.

TOKYO, JAPAN International Food Ingredients & Additives Exhibition Japan 20 to 22 May 2015

Japan’s largest event dedicated solely to food additives and ingredients industries, 2015 marks the exhibition’s 20th year. Due to a sharp increase in the price of raw food materials in recent years, interest among buyers for additives and alternative ingredients – including supplements and organic products - are at an all-time high.

Tokyo Cafe Show & Conference 16 to 18 June, 2015

TOKYO, JAPAN

A must-visit for any café owner, this event, which will be held at the Tokyo International Exhibition Center showcases products like coffee, tea, liquors, ice cream, desserts, kitchen home appliances and more. If you’re an aspiring F&B entrepreneur, this exhibition will also have consultants who will be able to advise on the various aspects of F&B, as well as how to franchise and start your own F&B business.

Thaifex – World of Food Asia 20 to 24 May 2015

With four halls covering a total area of 70,000sqm, Thaifex – World of Food Asia will feature over 1,500 international exhibitors featuring unique products from all around the world. Not only will you have the chance to take part in industry-related conferences, you’ll also get to watch featured international chefs win over judges in culinary competitions.

World Halal Gourmet Expo 14 to 16 August 2015

SINGAPORE

This event will showcase the best brands, finest gourmet produce, skills of renowned practitioners, and a wide array of Halal food products while providing a platform for customers and practitioners alike to take part in culinary competitions and sharing of best practices.

Oishii Japan 22 to 24 October 2015

SINGAPORE

The third edition of Oishii Japan is Asia’s first dedicated Japanese F&B showcase. Catering to F&B professionals, chefs, restauranteurs, hoteliers, importers and distributors, and more, this is an allencompassing showcase of food, drinks, equipment and machinery from all over Japan.

HITACHI HOME ELECTRONICS ASIA (S) PTE.LTD. Hitachi Customer Service Centre Tel: 6536-2520 www.hitachiconsumer.com.sg

interview

Nama NOMADS Thanks to Epicurean Nomads, a microbrewery import company, there is now a growing selection of unpasteurised sakes in Singapore. We speak to co-founder Joan Lim to find out more.

Joan with Mr Naoki Iimori, President of Fukuchiyo Shuzo (Kashima, Saga), where nabeshima sakes are brewed.

y partner Charles and I have had a passionate love affair for great food and produce from Japan for a long time. On one of our culinary adventures, we had an epiphany – an awakening of all-things nama (unpasteurised/生)! We tasted nama beers at a microbrewery that supplies beers to the Imperial Household, and discovered that the beers were astoundingly good. We next visited various sake breweries and tasted many types of nama and nama genshu (unblended) sakes – they were some of the best sakes we’ve tasted, ever! Back in Singapore, these beers and sakes were unavailable. After some research, we realised that the cold-chain logistics involved in transporting and warehousing these unpasteurised sakes and beers to Singapore (where they are kept at between 0 - 5°C) were extremely costly. Also, the smaller breweries did not produce sufficient beers and sakes for the local community and, naturally, saw no need to explore export markets. So for over two years, we, as free-spirited nomads, traversed across various parts of Japan, seeking out some of the best sake kuras (breweries) and microbreweries and persuading them to set aside an allocation for enthused beer and sake lovers here in Singapore. Many have, over time, relented and agreed to export part of their minuscule production to Singapore. Today, we have a portfolio of over 30 sake and beer breweries.

The Rise of Small-Batch Microbrews in Singapore Similar to the third-wave coffee culture, there has been a lot more interest in small-batch microbrews here. We see a segmentation of premium craft beers emerging where consumers understand why they are paying more for quality artisanal products. Many of the Japanese breweries we represent still employ small-batch brewing techniques, with a keen and primary focus on delivering quality beers. They have a tight and small line-up of year-round beers with various seasonal brews. These breweries also believe in offering their beers in their most natural, unpasteurised state, so none of the delicate flavours are stripped away or compromised. While it is logistically challenging to transport and handle unpasteurised beers, which need to be kept chilled at under 5°C, it is truly rewarding when consumers rave about the quality of the beers they taste! At the recent Fine Sake Awards 2015

Joan was most recently invited to be a judge at the Fine Sake Awards 2015 in Tokyo. Alongside a distinguished panel that included veterans of the sake industry in Japan, Joan assessed the quality of sakes when drunk from a wine glass, which is a relatively new movement to enjoy sake. “I particularly like to drink Ginjo style sake out of a chardonnay wine glass to enjoy the fullness and aroma of the sake.”

TEXT TAN LI LI

A Fine Judge

Enjoy high quality and aﬀordable Japanese food with a sip of sake

◇ Beef Hokkaido Snow Beef ◇ Fresh fruits and vegetables Air-ﬂown from Japan twice a week ◇ Rice High quality and being polished in Singapore ◇Salt Mojio, seaweed salt, from Awaji Island, known for its strong taste ◇Dashi Directly imported from Kyoto

Taki Japanese Dine & Sake

Singapore River

Hong Lim Park

lia S

Chu

ark eP lac sP ffle Ra

ge Rd

New Brid

62 Boat Quay Singapore 049850 TEL 6532-0442

Carpenter St

Rd ar ul rc Ci South Bridge Rd

Lunch Tue - Fri 12:00-14:30 (last order 14:00) Dinner Mon - Sat 17:30-23:30 (last order 22:30) Closed on Sundays

Taki

Clarke Quay-MRT

Raffles Place-MRT

5 minutes walk from Raﬄes Place MRT (Exit G) 7 minutes walk from Clarke Quay MRT

flavours

Dashi of This Add a

TEXT DENISE LI IMAGE 3386689 | HARU • WWW.PIXTASTOCK.COM

nyone who’s serious about learning to prepare Japanese cuisine needs to start with dashi. In a nutshell, dashi is a base stock made from kombu (sea kelp), dried fish, or both, and it is used to build flavour in anything from a simple miso soup to noodle broth, pickled vegetables and braised meats. The use of a common type of dashi – made from a combination of kombu and bonito flakes – dates as far back as the seventh century, in fact. In the early 20th century, the unusual flavour of kombu dashi was identified by Japanese chemist Kikunae Ikeda as “umami”, or the fifth flavour. These days, instant granulated or liquid dashi is more commonly used than dashi made from scratch. However, the instant varieties owe their stronger flavours to chemical enhancers – including MSG - so if you’re after some subtler in flavour or a healthier option, it might be well worth knowing how to make dashi from scratch. The best part is that, unlike stocks made from bones, which require long simmering times, dashi can be made in under an hour. The most basic of dashi requires

You can’t have a conversation about Japanese cooking without first talking about dashi – or stock – as it’s used in almost all aspects of the cuisine. Best part? All the varieties mentioned here can be prepared in under an hour!

only one ingredient; kombu (dried sea kelp), katsuo-buhi (bonito flakes), niboshi (dried baby sardines). Dashi made using any combination of those ingredients is known as “awase dashi” (such as combining kombu and katsuo-bushi) and you may even choose to add a more complex dimension to the stock by adding dried mushrooms.

Dashi is now even a secret ingredient in many fine-dining Western and Japanese fushion restaurants. Compared to the fatty and heavily flavoured broths used in many aspects of Western cooking, the light-bodied dashi has a milder taste that allows the taste of the other ingredients to stand out, while enhancing the overall flavour of the dish.

IMAGE 13058011 | PROMOLINK • WWW.PIXTASTOCK.COM

T Kombu

he most basic form of Japanese stock, kombu dashi is where you should start honing your dashi-making skills. Kombu is a kind of kelp that’s found in shallow ocean waters. To make it, start by first wiping the kombu clean. Avoid washing it as doing so may remove some of the substances that will give your stock its distinctive umami. Next, soak it in a deep pot of water for about half an hour before turning on low heat. Skim the surface occasionally. Turn off the heat and remove the kombu before it comes to a boil. The reason you’re advised not to leave the kombu in the stock is becaues it will cause the stock to become cloudy and to lose some of its flavour. The softened kombu can and should be eaten as it’s a great source of dietary fibre. Kombu is more commonly used in Hakkaido for dashi, while katsuo-bushi and niboshi are used in Kochi and Shizuoka respectively. The versatile stock can be used in variety of dishes – particularly fish dishes – because of its subtle, yet distinctive oceanic flavour. It can also be used in vegetarian or vegan dishes and, best of all, kombu is a 100 percent renewable resource – it regrows from the root after being harvested. Kombu dashi can be kept in the fridge for up to a week, and up to three weeks if frozen.

Add A Dashi Of This

IMAGE 9462211 | MILA • WWW.PIXTASTOCK.COM

onito flakes are made from skipjack tuna that has been dried, fermented and smoked. This particular type of dashi is valued by the Japanese as a common remedy for colds, fatigue, and the improve blood circulation. The picture you see here demonstrates a very traditional form of preparing katsuo bushi (bonito flakes). However, most modern kitchens would usually use bonito flakes that have been pre-shaved and packaged. The thin shaves slices are known as kezuri-bushi. Awase dashi is made using a combination of kombu and bonito flakes. To make awase dashi, simply repeat the steps mentioned for kombu dashi. After removing the kombu from the stock, add in the bonito flakes and let it steep for two minutes, until the flakes have sunk to the bottom of the pot. Strain the mixture using a cheesecloth, and your awase dashi is ready! Recipes that call for “dashi” almost always refer to awase dashi. To make a miso soup, simply mix the awase dashi with a fermented miso paste. Awase dashi also forms a delicious base for hotpots, simmered dishes, and the ever-popular chawanmushi (steamed egg custard).

bushi

Add A Dashi Of This

IMAGE 6652919 | NOBU • WWW.PIXTASTOCK.COM

Niboshi

nce you’ve honed your skills making kombu dashi and awase dashi, you might want to take a stab and niboshi dashi – a stock made from dried baby sardines, and the strongest flavoured out of all the dashis shown here. Niboshi can vary in size - from 3.8cm to over 7cm - and the smaller ones tend to be milder in flavour. Niboshi dashi is usually made during summer, then kept for use for the rest of the year. The reason why niboshi dashi is not made during winter is because the fish carries more fat - this means that the dashi made from the fattier fish has a higher chance of spoiling more quickly due to oxidisation. Niboshi is a more affordable option compared to bonito flakes and kombu, and it’s also known to be rich in calcium. To prepare it, you first need to remove the heads and entrails of the niboshi – this is to prevent the stock from becoming too bitter. Soak the niboshi in a pot of water for about 30 minutes, then bring to a boil on medium heat before straining it. To add another flavour dimension to the niboshi, some people may choose to add kombu to the stock. Niboshi dashi is commonly used in soups that have a stronger flavour, such as those made with dark miso. It can also be used as a base for noodle soup dishes like kitsune udon (udon topped with fried beancurd).

Have you ever savored the real DASHI ? marusaya

is a processed-seafood wholesaler for professionals from Tokyo, specializing in katsuobushi, dried bonito flakes, which is for dashi, a soup stock used for Japanese cuisine.

The mission of marusaya is to serve our customers the best Japanese cuisine at affordable prices. Come and enjoy our pure and authentic Japanese food.

marusaya Director & dashi master Eiji FUTAGAMI

Tel : 6732-0383

WE ARE HERE! Ginza Lion

ham

Martin Rd

Sul t St u Ho dio te M l

www.facebook.com/Marusaya.sg <Opening hours> Mon-Fri 11:30-14:30 17:00-24:00 / Sat 11:30-24:00 / Sun&holidays 11:30-23:00 Watermark Robertson Quay Mo

At the marusaya restaurant in Singapore, we are committed to using this authentic dashi made from natural ingredients only without any artificial seasonings. The natural dashi is good for your health, which is appreciated by children as well as grown-ups.

marusaya Singapore

Saiboo St

Message from Director

Singapore River

Haveloc

k Rd

86 Robertson Quay #01-01 Robertson Blue, Singapore 238245

artistic

creation

Rolling In The CHEF DANIEL CHAVEZ His resume reads like a gourmet’s wet dream with names like La Sucursal and Can Fabes. The former executive chef of Santi Marina Bay Sands and Ossiano Dubai now helms his personal project in the form of OLA Cocina Del Mar a contemporary Spanish restaurant and bar at Marina Bay Financial Centre.

Deep

OLA Cocina Del Mar is located at Marina Bay Financial Centre Tower 3, #01-06, 12 Marina Boulevard, Tel: 6604 7050

TEXT DEBORAH TAN PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTION

“I

am a firm believer that the ingredients should drive the cuisine, that dishes should be based on the freshest ingredients one can get his hands on. Working at Santi, I was challenged creatively to change the menu every day and that really gave me the opportunity to up my cooking chops. As a chef, I take it upon myself to find out where my ingredients are from, when they are in season, and learn the right way to treat them. At OLA, when we order fish, we don’t order a specific fish, we order what is the freshest. For instance, I had wanted to use swordfish in the causa for the shoot today but have now decided to use Hokkaido scallops instead because they are fresher. A Peruvian dish, the causa is typically defined by the use of mashed Peruvian potatoes mixed with yellow chilli (aji amarillo), olive oil and lime juice. In this dish, you’ll find a ceviche of Hokkaido scallops placed atop one stack of causa. On the other stack, I layered some fried Hokkaido baby calamari. The dish, to me, symbolises how Japanese culinary influences found their way into Peruvian cuisine, and how we now use raw fish in ceviche. The Japanese began immigrating to Peru in the late 1800s and the Peruvian-Japanese fusion cuisine is now extremely well received in Europe. Do I love Japanese food? Of course. But to be honest, I think good Japanese food can be found not just in Japan itself. The reason why food in Japan always taste so good - in my opinion - is because they have such discipline when it comes to attention to detail and have set themselves such high service standards. Food isn’t just about what you put inside your mouth, it is also about the experience, and every good restaurant should aim to deliver such high standards too.”

Spring has come Indulge in the flavours of spring with our specially crafted Sakura menu. Savour our limited edition Sakura sake and cocktail as you soak i n t h e l u x u r i o u s s c e n e r y a n d a m b i e n c e a t Ta k u m i K a c y o R e s t a u r a n t .

al al n o i s Sea spec

H A NA M I G O Z E N ∼Special Sakura Meal∼

$ 68

/pax

At Takumi Kacyo Restaurant, you can enjoy the unique ambience of having two premier Japanese restaurants under one roof with the luxurious backdrop of Sentosa and Keppel Bay. From authentic and skillfully prepared sushi to traditional Japanese cuisine such as Kaiseki, Robata-yaki and Teppan-yaki, let us share our passion and commitment to serving only the best and most authentic ﬂavours of Japan with you.

Come and enjoy the real taste of Japan.

Takumi Kacyo Restaurant

ȡੴ‫ـ‬ಹτΑΠρϋȡ 2 Keppel Bay Vista, #02-01 Marina at Keppel Bay, Singapore 098382 Tel: +65 6271 7414 Fax: +65 6271 7152 Opening hours: Lunch 12:00-14:30 （L.O.14：00） Dinner 18:00-22:30 （L.O.22：00）

www.takumirestaurants.com

feature

Tokachi

Food Paradise

十勝 Lake Nukabira Lake Shikaribetsu

SAPPPORO

TOKACHI OBIHIRO Tokachi Obihiro Airport

beautiful gardens or participate in farmstay experiences. In winter, those with a taste for adventure will enjoy snowshoe trekking and driving a dog sleigh through a snow covered field. Whether it’s warm or cold in Tokachi, you should never leave without trying its ubiquitous snacks – soft-serve ice cream and obanyaki (grilled pancakes filled with red bean paste or cheese). Trust us: you won’t be able to stop at just one. And if you are a self-proclaimed oenophile, be sure to make a trip to Tokachi’s only winery and try out the vino made from the region’s unique hybrid of wild mountain grapes and French grapes. Onsen-lovers – you will adore Tokachi’s beautifying moor hot springs, which are non-volcanic and derive their heat from magma that has solidified deep underground. So, immerse yourself over the next few pages in the breathtaking wonders of Tokachi. You will not be disappointed by its wealth of offerings!

TEXT DEBORAH TAN PHOTOGRAPHY ATSUSHI TAKAHARA, YASUSHI IWAMA, IKUE WADA, MASATSUGU SUGAWARA, TOMOAKI KAWAMURA

ention “Hokkaido” and many people immediately think of Sapporo. But if you are up for a whole new way to experience Japan’s largest prefecture, we recommend you make your next holiday destination Tokachi. The south-eastern region, Hokkaido’s largest subprefecture, is blessed with vast fertile plains and enjoys the highest percentage of clear days in the whole of Japan. With over 2,000 hours of sunshine a year shining down on its fields, the area is a thriving agricultural paradise, with high outputs in crops such as wheat, corn, beetroot and beans, as well as dairy products, beef and pork. Besides producing enough food for itself, Tokachi is able to export its surplus to the rest of Japan and the world, thus earning the nickname, “Food Valley”. There are lots to do and see at Tokachi too. Visitors will find a myriad of activities to burn off those calories from eating, no matter the season. In summer, when temperatures are a balmy 25 degrees Celsius, you can check out Tokachi’s

feature

ertile plains, clean water, abundant sunshine and great weather, you won’t be blamed for thinking you may have arrived at some kind of a paradise. Every café, eatery or restaurant you visit, you will find delicious food made lovingly with uber-fresh ingredients. A symphony of flavours plays out inside your mouth with every bite of food you take. Is this for real? At Tokachi, this magic is a daily occurrence. “I try my best to get all my ingredients from Tokachi,” is a common statement the chefs utter. Although the top five crops produced by Tokachi’s farmers are corn, potatoes, wheat, beetroot and beans, chefs are able to find other vegetables and fruit too. For example, there is a type of chive that tastes like garlic called gyoja ninniku. Typically, gyoja ninniku grows in mountainous areas 2,000 – 2,500 metres above sea level. However, because of the cool climate here, farmers are able to cultivate this chive in areas of lower elevation.

Agricultural

If you want to sample the best of Tokachi’s farm produce, a good place to visit is Tokachi Farmers Restaurant where every dish on the menu brims with the freshest vegetables and highest quality meat sourced locally. It is at this restaurant you’ll find that Tokachi’s ingredients lend themselves extremely well to both Japanese and Western dishes. Wheat from the pizzas are harvested from Tokachi’s fields, bacon, from Tokachi’s pig farms, and even the cheese comes from the area’s very own cattle. A fitting tribute to the hard work and passion Tokachi’s farmers put into their fields and animals, this restaurant is most certainly a stop you have to make.

KINGDOM There’s no mistaking the immense pride Tokachi chefs have in the farm produce here.

Food

WONDERLAND

A Foodie’s Yoshiyuki

As the only Tokachi Italian restaurant listed in the Michelin Guide Hokkaido 2012, you are advised to make a reservation before you pop in. The restaurant seats only 18 patrons and chef-owner Yoshiyuki Nishijima doesn’t mind if he only entertains one seating every day. He wants his patrons to take their time to enjoy his food and wine. 95 percent of the food ingredients Chef Yoshiyuki uses are locally sourced - even his fresh pasta is made from Tokachi wheat.

At Tokachi, there’s good food to be found everywhere! Here are the stops you’ve gotta make.

Kagura

Be sure to have a meal at Kagura - built from a restored bean warehouse. While wagyu beef is widely regarded as one of the best beef in the F&B industry, Kashiwaba-san (fondly called Mr Beef) developed his own brand of Mirai Memuro Beef by making sure his cattle are fed with non-GMO, non-post harvest feed. Leaner than wagyu but still tender and juicy, this is one meal that you’ll remember long after your trip.

Sangou

Ramen chef Yusuke Yamaguchi sells 120 to 130 bowls of his award-winning (it came in second at an annual ramen festival in Sapporo) ramen on an average weekday night. On the weekends, the number goes up to 250. Using pork from Tokachi, chef Yamaguchi concocts a minced meat paste using miso, and dishes a generous dollop of it into every bowl of noodles. The result? Probably one of the best ramens you’ll eat in your life.

Takahashi Manjuya

Curry Shop Indian

Everyone appreciates a dose of heat, especially when the mercury drops. For that, the locals go to Indian Curry Shop. Established in 1968, the founder travelled over all Japan to sample different types of curry before coming up with his own recipe. Eaten withf fluffy steamed rice, the curry is moreish and is guaranteed to hit the spot.

Craving for a snack that hot, fluffy and bursting with filling? Then be sure to visit this traditional obanyaki shop. Even before you enter the shop, you can see the owner cooking up these pancakes in large batches – yep, they really sell like hotcakes! A batter made of wheat flour and egg yolks is first piped onto heated griddles. They are then filled with either red bean paste or cheese. The cheese obanyaki has just the right mix of sweet and salty, and when eaten fresh off the griddle is a real treat for cheese-lovers. Scan for OISHIITV!

Food

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Hageten

A dish that perfectly embodies the Tokachi people’s love for pork, the Butadon is a rice bowl with pork slices grilled in a special sauce. When pioneers from Shizuoka first arrived in Tokachi to open up the land, they brought 4 pigs with them, setting the stage for pig farming. Hageten is the leader when its comes to Butadon and it is so beloved, its quick-serve restaurant, Butahage, is coming to Singapore.

Roku Patisserie

For delicate cakes with a view, it’s off to Roku Patisserie, an award-winning bakery (its pastry chef was placed top 10 in a patissier competition in France) located on the same premise as a lodge. The Chopin - an earl grey chocolate cake with cinnamon stewed pear - comes highly recommended, as is the Koiichigo, a strawberry shortcake.

Mugioto

Forget your “no carb” diet rule at this bakery. From Napoli pizzas to donuts with red bean paste, from panini sandwiches to European-style rustic breads, everything is made with Tokachi wheat flour, which gives the bread a mochi-like chewiness and a subtle, nutty sweetness. Be sure to try the breads made using sakura yeast - they are the shop’s unique offerings and are a must-try.

Kyodogakusha Shintoku Farm

Although the farm is off-limits to visitors, you are more than welcome to partake in the fantastic cheeses made from the milk of the farm’s 120 cows at its cafe. A must-try has to be the plate of boiled potatoes coated in melted raclette cheese. And, if you are in Tokachi between January and May, don’t leave without purchasing its award-winning sakura cheese.

Genjyo

You’ve probably eaten cold soba dipped in a chilled sauce or soba in piping hot soup, but at Genjyo, patrons love to order up the Shintoku Jidori Nanban Seiro cold soba dipped in warm chicken soup. The restaurant uses Shintoku soba, which is widely recognised as one of the best in Japan for its fragrance, flavour and smooth texture.

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People

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The MOVERS & SHAKERS Of Tokachi

Haruyoshi Kashiwaba

The owner of Oakleaf Fram and Kagura is a respected figure in the farming community here because of his persistence in producing food that is safe and healthy.

Your farm has created its own brand of beef - the Mirai Memuro. Can you tell us more about it? I started cattle-farming 36 years ago. My farm currently owns 4,000 cows. Since the beginning, I have been insistent on using non-GMO and non post-harvest feed because I want my beef to taste good and be beneficial for the consumer’s health. The Mirai Memuro beef is leaner than Wagyu but still tender and tasty. Normally, more than 100g of Grade 4 Wagyu may cause some discomfort to your digestive system because of the high fat content. With my beef, you won’t suffer from that. What makes Tokachi so ideal for cattle farming? I think first, the people of Tokachi have an inherent frontier-spirit that we inherited from our forefathers. We have

learned to live with the land for generations! We’re blessed with a wonderful environment. We get lots of sunlight and our seasonal temperatures keep the animals healthy - they suffer very low risk of contracting parasites. What three foods would you recommend to visitors of Tokachi? My beef! You definitely have to come to my restaurant and try the beef from my farm. The second thing to try is the potatoes. The third is hard to choose because there are too many wonderful things to try! Which three places would you recommend they check out then? The outdoor onsen at Lake Shikaribetsu - the view is breathtaking. The second place to visit is the Tokachi Millennium Forest. Last, I would say to get some farmstay experience!

Katsuhiko Hayashi

An enterprising individual with his fingers in many businesses, he is perhaps most well-known for starting the Tokachi Millennium Forest. Why did you start the Tokachi Millennium Forest? My family owns the local newspaper company. It is an industry that consumes a lot of paper and I thought up the Tokachi Millennium Forest as a way of giving back to Nature. However, I knew we had to make it economically viable for it to thrive so I developed the Tokachi Millennium Forest as a tourist attraction where visitors can not only enjoy spending the day in Nature, they can also dine at the restaurant or visit the cheese factory. It must have been a success from the get-go. In the beginning, I had thought people would come to visit it from Furano (location of another famous garden in Hokkaido) but that did not work at all.

So, I came up with the idea of a romantic drive, inspired by a trip in Germany. Working together with the other gardens, we developed the Hokkaido Garden Route where people can enjoy a scenic drive from Asahikawa to Furano to Tokachi. Today, we are the best performing attraction in Hokkaido in terms of growth, attracting some 550,000 visitors annually. Which three places would you recommend visitors check out then? Tokachigawa onsen in autumn as it is a nice place to spot cranes. Taushubetsu Bridge over Lake Nukabira, and the Ice Bar (see P23) at Lake Shikaribetsu in winter. I’m very proud of these three things as you can’t experience them anywhere else.

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TRACKS!

Follow Our There are no lack of things to do and check out in Tokachi. Ready for one of the most exciting adventures of your life?

Tokachimura

Located on the same premise as the Ban’ei Horseracing, this place offers visitors a preview of sorts to the food and produce one can enjoy in Tokachi. You have to pay a visit to Komugi no Ki, a ramen shop selling a slurping good bowl of Milk Ramen - the stock takes 16 hours to cook and uses Tokachi milk.

Ban’ei Horseracing

This is the only place in the world offering such a form of horseracing. Horses weighing up to a ton (they are touted as the “world’s biggest horses”) pull an iron sleigh along an undulating course. Races take place every Saturday, Sunday and Monday. There is a shrine on-site where students are known to pray at for good luck at their university entrance exams.

Tokachi Hills

The magnificent view of Tokachi from here is worth a visit! And when you get hungry, be sure to dine at Farm Restaurant vis known for its splendid Hungarian cuisine. Chef Viktor is adamant at keeping to the culinary traditions of his home country so patrons will get to enjoy authentic Hungarian dishes. The restaurant uses meat from the Mangalitsa pig - a hairy Hungarian porcine that is known as the “Kobe Beef of Pork”.

Kita no Yatai Tokachi Millennium Forest

Part of the Hokkaido Garden Path, a 200km drive that stretches from Asahikawa to Furano, the Tokachi Millennium Forest is a huge piece of real estate consisting of several gardens, some awardwinning, designed in different styles. Don’t expect organised, landscaped-to-death gardens. Plants and flowers are grown in a seemingly haphazard manner to resemble Nature. Segway tours are available and they take you through the gardens into the forest and up the hills for an exhilarating time.

A food street consisting of 20 small izakayas that seat no more than 8 patrons each. Most offer traditional Japanese eats but you will find some with Chinese or Westerninspired menus. The prices are pocket-friendly but the convival atmosphere is truly one-of-a-kind.

Sights

Obihiro Jinjya

Mushing Works

The dogs are of husky-pointer mix and are well taken care of in a large compound where they are able to run free and have their own kennels. The dog sleigh experience is about two hours and includes training you how to operate the sleigh, and a tour through the winter landscape.

The shrines in Hokkaido aren’t as old as the ones on Japan’s main island because the area was developed only during the Meiji Restoration (1868-). To protect the interior from the harsh winters, these shrines are built using concrete and cedar wood, as opposed to being the all-wood structure of shrines in other parts of Japan. Unique to this shrine is the horse-shaped wooden plates (called “ema”) on which you can write your wishes.

Kofuku Station

Although it is no longer operating, this train station is a popular stop with many because its name means “Happiness”. Write your wish and name on a Ticket To Happiness, and stick it on the walls of the wooden platform. A great place to have your wedding photos taken too!

Lake Shikaribetsu Club Med Hokkaido

The resort is closed starting April and reopens for summer in July. You don’t have to be a guest to enjoy the facilities at Club Med. Day packages start at ¥3,280 per person, with kids between 3 and 12 paying just half the price. Have a leisurely lunch followed by a fun-filled day of horse riding, white-water rafting, trekking, golf, archery, tennis, circus classes ...

Visiting Tokachi in winter? Then don’t miss out on the ice festival at the onsen resort located by Lake Shikaribetsu. Explore the igloos built on the lake specially for the season. Each igloo gives a unique experience: an ice bar where you can enjoy a drink from an ice glass you carved, an open-air onsen, a chapel ... the structures are there until they melt with the arrival of spring.

Tokachigawa Onsen Daiichi Hotel

If you can afford it, splash out on a night’s stay in one of its Spa Suites where your room will come with its own private onsen. The hot spring water of Tokachigawa wells from deep underground and gets its heat from solidified magma. Amber in colour, the water is alkaline and is effective in treating skin disorders, earning it the name “beauty onsen”).

Fujita Farm Country Farmers

Here’s a piece of advice regarding hotel stays: don’t book just one hotel for all your days at Tokachi. Split your stay between a hotel in the city, an onsen hotel and one that offers a farmstay experience. Fujita Farm Country Farmers is a milk-cow farm with lodges and a campsite for those who desire to experience what it’s like to work with livestock. During spring and summer, guests will be given the chance to milk the cows, come into contact with the calves etc. Scan for OISHIITV!

Experience

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Frozen

BEAUTY Lake Nukabira’s

surrounding terrain and sights provide for activities you can do here all year round. Contributing writer Deborah Tan shares her experience trekking through the wintry forest and on the frozen lake.

have to admit: in the cold, I’ve always likened myself to a bear - I’d rather stay put in a warm place and sleep. So, when I heard that we were going snowshoe trekking AND ice fishing, I was all ready to cover myself in heat packs from head to toe. The drive to Higashitaisetsu Nature Guide Centre in a warm car had ill-prepared me for the drop in temperatures. When I got outside, the first thought that came into my head was, “OMG!” At the centre, we were given a short briefing on what we need to take note of while walking on the frozen lake and how to put on the snowshoes. Would I survive this?

Let Me Go, Let Me Go! It was my first-time ever trying snowshoe trekking and I was surprised by the amount of coordination and concentration needed to move efficiently in the snow. You have to pay attention and follow the steps of the person in front of you. This is especially

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Expect to get physical with a day out at Lake Nukabira. But the sights are worth it so be sure to plan it into your itinerary.

important on the lake as there is always the risk of you stepping on thin ice. Breathing in the cold air and taking in the frozen landscape made this experience thoroughly memorable. I could feel the muscles in my legs burn! I’m convinced I’d be gifted with supermodel gams after this bout of activity. Burn, baby, burn! Bridge Over Frozen Water The highlight of the trek is the disused Taushubetsu Bridge located on the lake. After about a kilometer on land, we finally stepped onto the frozen lake! For a first-timer, the thrill was truly exhilarating. The trek to the bridge was roughly 2 km and throughout the journey, you can spot beautiful landmarks formed in the snow. These make for great photo opportunities, but for your safety, be sure you stay put and take the picture rather than walk and look through the screen. The sight of what once was an elevated railway bridge over a frozen

lake is breathtaking. We spent about 15 minutes wandering around it, taking pictures and, simply admiring its beauty. We even spotted a fox spying on us from afar!

Gone Fishing! The next part of the experience was ice fishing for wakasagi (lake smelt). If I thought snowshoe trekking was tiring, nothing prepared me for the physical exertion required for this! No fishing could be done until you first put a hole in the lake. Drilling a hole using a manual drill certainly gave my chest and arm muscles a good workout! But winter isn’t the only time you can enjoy Lake Nukabira. In summer and fall, the lake is the perfect location for canoeing while the primeval forest makes for a wonderful hiking spot. For those who want to do something active while on a holiday, I promise you it will be an experience worth your time.

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SUITCASE

Pack An Extra

Because you will need it for all the amazing stuff you will find in Tokachi’s farms, cafes and attractions.

Tokachi Cheese

Fine cheeses can be found throughout Tokachi (see “Kyodogakusha Shintoku Farm” on p20) but the miso Camembert produced by Tokachi Fromages is so distinctive, it is served in Japan Airlines’ First Class. The factory has a retail cafe where you can also find creamy delights like brie, raclette, cream cheese, fermented butter and arigo (potato mash with cheese blended into it).

Ban’ei Horse Shoe

During winter, the Ban’ei horses wear anti-slip shoes to gain better traction in the snow. These make great souvenirs for children and parents because these anti-slip shoes represent success in school - symbolising that kids won’t “slip up” and will race ahead of their peers.

Sake “Tokachi-bare”

Available at the farmer’s market located in Tokachimura (see p22) and at alcohol shops throughout Tokachi, the sake is made using rice and spring water from Tokachi but is brewed in Otaru as there are no sake breweries locally. The sake is smooth, easy to drink with a subtle sweet flavour.

Spa Moul for bath

A brand of skincare products that contain the skin-loving minerals of Tokachi’s onsen water. If your friends are squealing in envy over pictures of you enjoying a soak in an onsen, get them a pack of this bath salt so they can reap the benefits of an onsen back home in Singapore. You can find Spa Moul in hotel gift shops.

Wood Vinegar from Tokachi Millennium Forest

A souvenir with many uses, you can add some of this into your bath for beautifying benefits. Used in laundry, it is antibacterial too.

Souvenir

Ikeda Wine

Ikeda Wine Castle,Tokachi’s only winery began due to an earthquake that rocked the area 60 years ago. To revive the economy, the city government started this winery to create a unique product using Tokachi’s indigenous wild grapes. Today, wine is made with a hybrid of this wild grape and French grapes. The winery is also known for creating Japan’s first sparkling wine. Brandy fans, you’ll not be disappointed - the sourish grapes they have here is perfect for brewing brandy.

Toteppo Cookies

Get this from Tokachi Toteppo Factory, a cafe with a great view and an awesome drink bar. A box of its uber-cute Toteppo cookies - butter cookies shaped like a train engine - is perfect for the friend with a sweet-tooth.

Sweets from Ryugetsu Marusei Butter Sandwich at Rokkatei

A shop well known for its traditional Japanese sweets, one of the bestsellers is a butter cookie sandwich filled with cream and raisins. Immediately identifiable by its wrapping paper, your recipient will be pleased to receive such a famous gift.

With its prosperous dairy farms, it should come as no surprise that Tokachi has a large variety of confectionery products as souvenirs. Established in 1947, this store is famous for creating the Sanporoku, a marble-patterned Baumkuchen designed in the image of the white birch firewood, to symbolise Hokkaido’s history of development. Also worth a try is the Taisetsuzan (White Mountain) a creamy cheesecake made from aged Camembert cheese and is pudding-like in texture.

Jars of Flavoured Oil at K’s Farm

A cafe that looks out to its own farm, this little eatery looks almost like a candyhouse! Known for its soft-serve ice cream with popcorn, K’s Farm Kitchen & Cafe also sells packs of flour, corn and beans it grows on its farm. What we like best, though, are its little jars of minced garlic in olive oil, which can be used to make awesome garlic fried rice or spaghetti aglio olio. Do remember to try its soft-serve ice cream! Scan for OISHIITV!

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

©Fujita Farm Country Farmers

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Listings

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Tokachi Millennium Forest Minami10, Haobi, Shimizu-cho Kamikawa-gun, Hokkaido, 089-0356 Tel: 0156-63-3000 Kita no Yatai 10-8, Nishi1-jo Minami, Obihiro-city, Hokkaido, 080-0011 TEL: 0155-23-8194 Tokachi Hills 13-5, Nisshin, Makubetsu-cho Nakagawa-gun, Hokkaido, 089-0574 Tel: 0155-56-1111 Mushing Works 31-25, Urimakunishi, Shikaoi-cho Kato-gun, Hokkaido, 081-0341 Tel: 080-3232-8119 Obihiro Jinjya 2-1, Higashi3-jo Minami, Obihiro-city, Hokkaido, 080-0803 Tel: 0155-23-3955 Kofuku Station Higashi1, Kofukucho, Obihiro-city, Hokkaido, 089-1246 Tel: 0155-22-8600 (Obihiro Tourism and Convention Bureau)

Tokachi Hills

Dining / Food Tokachi Farmer's Restaurant 9-6, Nishi1-jo Minami, Obihiro-city, Hokkaido, 080-0011 Tel: 0155-26-4141

Roku Patisserie 7 sen11-3, Sasagawakita, Shikaoi-cho Kato-gun, Hokkaido, 081-0204 Tel: 0156-66-4666

Club Med Hokkaido Karikachikougen, Niinai, Shintoku-cho Kamikawa-gun, Hokkaido, 081-0039 Tel: 0156-64-6667

Yoshiyuki 10, Nishi3-jo Minami, Obihiro-city, Hokkaido, 080-0013 Tel: 0155-23-5001

Kyodogakusya Shintoku Farm 9-1, Shintoku, Shintoku-cho Kamikawa-gun, Hokkaido, 081-0038 Tel: 0156-69-5600

Lake Shikaribetsu Kitaurimaku, Shikaoi-cho Kato-gun, Hokkaido, 081-0344 Tel: 0156-69-8181 (Nature Center)

Kagura 1-1-7, Higashi2-jo, Memuro-cho Kasai-gun, Hokkaido, 082-0012 Tel: 0155-62-8929 Sangou 10-1-5, Nishi2-jo Minami, Obihiro-city, Hokkaido, 080-0012 Tel: 0155-23-6636 Curry Shop Indian 10, Nishi2-jo Minami, Obihiro-city, Hokkaido, 080-0012 Tel: 0155-26-2226 Takahashi - Manjuya Higashi1-jo Minami, Obihiro-city, Hokkaido, 080-0801 Tel: 0155-20-1818 Hageten 10, Nishi1-jo Minami, Obihiro-city, Hokkaido, 080-0011 Tel: 0155-23-4478

Mugioto 8 sennishi16-43, Inadacho Minami, Obihiro-city, Hokkaido, 080-0831 Tel: 0155-67-4659 Genjyo Sintokukisen102, Shintoku, Shintoku-cho Kamikawa-gun, Hokkaido, 081-0038 Tel: 0156-64-5888

Fujita Farm Country Farmers 28-26-5, Urimakunishi, Shikaoi-cho Kato-gun, Hokkaido, 081-0341 Tel: 0156-67-2316 Tokachigawa Onsen Daiichi Hotel 12, Tokachigawaonsen Minami, Otofuke-cho Kato-gun, Hokkaido, 080-0263 Tel: 0155-46-2231

Visit Ban’ei Horseracing 9, Nishi13-jo Minami, Obihiro-city, Hokkaido, 080-0023 Tel: 0155-34-0825 Tokachimura 8-1, Nishi13-jo Minami, Obihiro-city, Hokkaido, 080-0023 Tel: 0155-34-7307

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

Shopping Tokachi Fromages 7-2, Nishi2-jo Minami, Nakasatsunai-mura Kasai-gun, Hokkaido, 089-1332 Tel: 0155-63-5070 Sake "Tokachi-bare" Major liquor shops or souvenir shops Ban’ei Horseshoe A souvenir shop at Ban'ei Horseracing Spa Moul Products Tokachigawa Onsen Daiichi Hotel 12, Tokachigawaonsen Minami, Otofuke-cho Kato-gun, Hokkaido, 080-0263 Tel: 0155-46-2231 Wood Vinegar A souvenir shop at Tokachi Millennium Forest Ikeda Wine Castle 83-3, Kiyomi, Ikeda-cho Nakagawa-gun, Hokkaido, 083-0002 Tel: 0155-72-2467 Tokachi Toteppo Cookies Tokachi Toteppo Factory 17-3-1, Nishi6-jo Minami, Obihiro-city, Hokkaido, 080-0016 Tel: 0155-21-0101 or major souvenir shops Marusei Butter Sandwich Rokkatei 9-6, Nishi2-jo Minami, Obihiro-city, Hokkaido, 080-0012 Tel: 0155-24-6666 or major souvenir shops Ryugetsu Kita 9 Nishi 18-2, Shimotofuke, Otofuke-cho Kato-gun, Hokkaido, 080-0342 Tel: 0155-32-3366 or major souvenir shops K’s Farm Kitchen & Café 2-157, Kamikiyokawacho Nishi, Obihiro-city, Hokkaido, 080-2113 Tel: 0155-53-6363

Special Thanks Hokkaido Association of Small Business Entrepreneurs, Tokachi Branch Misa Kannari, left Obihiro Employment Promotion Council Akiko Matsuda, right

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masters

ZEN and the

Japanese Cocktail Concoctions

With cocktail bars mushrooming across the country, people in Singapore are spoiled for choice when it comes to cocktail options. But what exactly sets Japanese cocktails apart from the rest? We find out from 3 top Japanese mixologists.

orget your Mai Tais or Cosmopolitans. Discerning imbibers are now eschewing the usual suspects when it comes to cocktails and making a beeline for artisanal cocktails. Made with precision and ingénue, these designer concoctions are often prepared with homemade tinctures, exotic flowers or fancy molecular gastronomyinspired techniques. Each drink is a work of art, from the painstaking selection of ingredients to the thoughtful presentation style. And of course, when it comes to elaborate rituals and rules, nobody does it better than the Japanese.

The Craft of Cocktails When watching a Japanese mixologist at work, you can’t help but think of the Japanese term – “kodawari”. Translated loosely as striving for unreachable perfection through endless practice, repetition, and attention to detail, this trait is evident in each of the cocktail maestros featured in the following

pages. In Japan, long apprenticeships are the norm for those pursuing high-level work. A trainee often has to spend years honing basic skills like free pouring or ice carving before they can even start preparing drinks. Japanese culture favours balance and harmony, and this translates to Japanese cocktails as well. Each drink has to be well balanced, without any taste note standing out from the rest. Because of this desire for balance, you’ll notice the levels of alcohol in Japanese cocktail recipes tend to be slightly lower than Western recipes. Every detail of the drink is taken into consideration, from the colour (muted pastel hues are preferred) to the type of glassware used. Every artisanal cocktail tells a story, and it’s fascinating to discover the amount of thought that goes into each tipple. The next time you pop by any of the three bars featured in the following pages, be sure to chat up your friendly mixologist and find out about the inspiration behind his art.

TEXT VANESSA TAI PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTION

ART OF

Zen and the Ar t of Japanese Cocktail Concoctions

Aki Eguchi

Bar Program Director, Jigger & Pony and Sugarhall

nown for his clean and balanced cocktails, Aki Eguchi is a tour de force in the local mixology scene. He may only be 33 years old, but Eguchi has already won the prestigious Diageo Reserve World Class Singapore mixology competition twice in a row, and helms the bars at both Jigger & Pony and Sugarhall.

Tell us about your background. I started bartending when I was 20 years old and living in Yokohama. Over the years, I’ve picked up different Japanese bartending techniques. In 2007, I decided to come to Singapore, as I wanted to try my hand at working overseas. Share with us your experience of winning Diageo Reserve World Class Singapore in 2011 and 2012. This is not just a cocktail competition; it’s a holistic bartending competition that includes both practical and theory aspects. We were tested on our speed of preparing cocktails, on our ability to create both classic and creative cocktails, and so on. In the months leading up to the competition, Diageo World Class was all I could think about, so I was elated when I won. I made a lot of friends during the competition and got to work with many famous bartenders from New York and London, which added to the excitement of winning. How do you come up with new cocktail recipes? I usually start with the base spirit that I want to work with. From there, I’ll think about the type of ingredients that pair well with the particular notes [of the spirit] and build the drink from there. Wherever I go , I’m always on the lookout for interesting ingredients. What are some of your favourite ingredients to work with? Because I’m Japanese, I usually try to incorporate Japanese ingredients such as sake, sakura, matcha, yuzu, and Japanese whisky. For example, one of the signature cocktails at Jigger & Pony is Sakura Sakura, which includes ingredients like sake and sakura syrup. It’s also garnished with sakura powder, which we prepare ourselves. You’re known for using a lot of homemade ingredients in your cocktails. Can you tell us more? We use over 30 homemade ingredients at Jigger & Pony and it usually takes us 1.5 days to prepare all the ingredients we need. For example, the milk punch we use at Jigger & Pony is a homemade concoction of milk vodka mixed with pineapple, passionfruit, spices, blended rum, and absinthe. Jigger & Pony is located at 101 Amoy Street, Tel: 6223 9101 Sugarhall is located at 102 Amoy Street, Tel: 6222 9102

Kazuhiro Chii

Head Bartender, Waku Ghin

atching Kazuhiro Chii prepare a cocktail is like watching an art performance; every movement is precise and calculated. This award-winning cocktail master first cut his teeth at Chrysler Ocean Bar Yokohama, one of the most historical bars in Japan, and has an illustrious career of working in top bars across Japan and Singapore. Tell us about the ingredients you use in your cocktails. At Waku Ghin, we use a lot of Japanese spirits, sake, and whiskies that are exclusive to the restaurant. In fact, we carry a particular sake label that is available only to the Japanese Imperial family and us. A lot of the ingredients we use in Waku Ghin are also prepared on-site. For example, we have a ginger-infused vodka where we infuse dehydrated ginger with Smirnoff Black Vodka. Many bartenders use fresh ginger to prepare this infusion but I found the taste a bit too sharp so I decided to try dehydrating the ginger instead. Another concoction I have is dehydrated wasabi infused in gin. These blended spirits lend the cocktails we serve an added depth of flavour. Tell us about your cocktail-making philosophy. A mixologist’s role can be compared to that of a chef’s. Whatever cocktail I create is an idea that I want to pass on to the customer. With Japanese cuisine, we try to be as minimalist as possible so as to let the ingredients speak for themselves. This is what I try to achieve with my cocktails as well. A lot of modern cocktails tend to come with too many ingredients, so much so that you can’t quite place what exactly you’re tasting. What are some of the main characteristics of Japanese cocktails that make them different from other cocktails? I believe minimalism is part and parcel of Japanese culture – you see it in everything, from our art and design to even our tea ceremonies. Japanese cocktails are typically bereft of bells and whistles; instead, it aims to bring out the inherent beauty of the main ingredient. Waku Ghin is located at L2-01, Atrium 2, The Shoppes at Marina Bay Sands, Tel: 6688 8507

Zen and the Ar t of Japanese Cocktail Concoctions

UVO is a brand new multi-concept lifestyle space in the heart of Orchard Road, and heading up its bespoke bar is the enigmatic Yutaka Nakashima. With over 16 years of culinary and bartending experience under his belt, this cocktail maverick believes in conjuring “intellectual” tipples that never fail to keep guests wondering just what special ingredients were put in their drink. Tell us about your cocktail-making philosophy. I always use fresh ingredients that are in season, and create bespoke cocktails that allow the characteristics of each ingredient to come through. What sort of Japanese ingredients or liqueurs do you use in cocktails? We use ingredients such as sakura liqueur, wasabi, and shiso leaves, along with a slew of internationally sourced ingredients to showcase our bespoke capabilities at the bar.

Yutaka Nakashima

Head Bartender, Elixir Bar at KUVO

What are some less known facts about being a mixologist? Most people have the impression that bartenders usually prepare cocktails based on past recipes. This is not always true, particularly for a bespoke bar like Elixir Bar. Every cocktail we make here is created on the spot. There are many influences that we consider, from what the guest is eating to the mood he or she is in. We make adjustments to the cocktails, because the same drink can taste different with food and even mood variations. Your background also includes experience as a chef. How does that translate to your work as a mixologist? I know many bartenders who actually enjoy cooking. Cooking and bartending are similar in many ways, since both involve stimulating the five senses to ensure that guests enjoy a memorable experience. Tell us about some of the more unusual ingredients that you have used in your cocktails. Having been in this trade for about 17 years (including 10 years in Singapore), I am lucky to have had the chance to work in several countries and experimented with many unique local ingredients. Some unusual ingredients I have worked with include blue cheese, soya sauce, sesame oil, and vinegar. Given your international working experience, tell us about people’s palates when it comes to cocktails. I think culture and lifestyle are the biggest determinants in palate preferences when it comes to cocktails. For example, a Japanese living in Japan will prefer something more sour and less sweet. Also, a vegetarian’s palate differs from that of a non-vegetarian, so they could drink the same cocktail but have different tasting notes. KUVO is located at 321 Orchard Road, Tel: 6733 8272

cool bites

A film still from the TV adaptation of Shinya Shokudo

TEXT TAN LILI IMAGES YARO ABE, BIG COMIC ORIGINAL, SHOGAKUKAN

Right: From the manga Shinya Shokudo

Cartoon Connections

Manga artist Yaro Abe whips up a winning dish of nostalgic ingredients and the beautiful human bond with Shinya Shokudo.

T The book cover of Shinya Shokudo

he premise of Shinya Shokudo is incredibly simple: Every day after midnight, different motley crews of characters enter a tiny eatery called Shinya Shokudo where they share their life stories. Yet, the takeaway message from each episode can be remarkably profound, leaving behind an indelible mark in the readers’ hearts. Every story begins with one customer ordering his favourite dish. Before long, we get a glimpse into his life as he regales the owner and other customers with anecdotes of his past and present. Never mind that the characters are individually unique; their shared response over the themes of love, loss and hope ties them together. It’s safe to say that few manga artists are able to capture the moving complexities of the human connection as beautifully and cleverly as Yaro Abe has with Shinya Shokudo. Perhaps that’s what makes this manga series so popular among readers not only in Japan but across Asia, including Singapore (the Chinesetranslated version of Shinya Shokudo is available at Kinokuniya). It’s also been made into a Japanese drama series, now already in its third season. We spoke to the artist behind his richly layered characters to find out more.

What inspired you to come up with the concept behind Shinya Shokudo? When I debuted as a cartoonist/manga artist, I struggled a lot because editors often rejected my ideas. Then one day, an editor suggested that I draw cartoons related to food. I wasn’t very enthusiastic about it initially. After much thought, however, I figured the story would work if it revolved around the concept of an izakaya, which is a type of Japanese restaurant that only opens late at night. How do you decide on the dishes and themes featured in the series? First, I would look at the timing and seasonality to narrow down the types of dishes suitable for each episode. Once I’ve decided on the dish, I would think of a character whose story would be most interesting and fitting with the dish. Then once the character and his story are fixed, it would more or less set the tone for the theme of the story. It’s difficult to pin down exactly where I draw the inspiration for my storylines. Usually, it’s based on stories I hear from friends – though sometimes, it’s based on casual conversations I overhear at bars! While each story is different, one of the common broad themes in Shinya Shokudo is fate. I believe some people are meant to meet one another, but whether or not they really do is another story altogether. When it happens, however, it’s like magic. What would you order at Shinya Shokudo? I would order aosa, green sea lettuce, picked from the riverbed of the Shimanto River, Kochi Prefecture, as well as a bowl of warm rice. The only condiment needed for this simple dish is soya sauce. The aosa is a local produce of my hometown, and I’ve loved it since I was a child. Shinya Shokudo deals with a lot of insightful tales about life. What is the biggest life lesson you’ve learned? I think the greatest lesson I’ve learned is that life doesn’t always go according to plan. It’s a harsh fact, which is why I try to create a happy ending that’s at once realistic and humble for each of my stories.

food aid

Ready to

roll

You’ve seen chefs expertly prepare sushi rolls using makisu. You’ve probably even tried your hand at using the mat yourself. Find out more about this traditional utensil that helps create one of Japan’s quintessential dishes.

T Make Your Own Makisu

TEXT LIL TAN IMAGES 2982993 | IZUMI • 2324784 | YSPHOTO • WWW.PIXTASTOCK.COM

Makisu are readily available at supermarkets and specialty stores. But if you’re into DIY handicraft, we chanced upon a video that shows you how to create your own makisu using household items – and it works!

What you need:

Bamboo skewers (around 50) Measuring tape Duct tape Cling wrap Scissors

Instructions: • Cut the skewers into 18cm-long sticks, removing the pointy end. • Cut two pieces of duct tape, each measuring 22cm long. • Lay one piece of duct tape on the table, sticky side up (you might want to use a double-sided tape to secure the duct tape to the table). • Leaving about 2cm from the two ends of the duct tape, place the skewers in between, one at a time. • Turn the mat over, and paste the second piece of duct tape over the bottom half of the skewers, leaving 5cm in between the two tapes. • Fold the overlapping tape around the back of the mat • Cut two more pieces of duct tape and stick them to the back of the mat, directly over the first two pieces. • Fold, roll, and move the mat to loosen up any rigidity between the skewers.

he art of sushi-making in Japan is a time-honoured tradition that is believed to have its origins in the 8th century. Suffice it to say, the utensils used to prepare the sushi are also heavily steeped in national pride. One of them is the ubiquitous and indispensable makisu, the bamboo mat that’s used to make sushi rolls. If you have tried using makisu before, you would definitely agree that it isn’t as easy to roll as how sushi chefs make it out to be – more often than not, the final product ends up falling apart during the first few attempts! From the even spread of the sticky rice to the actual rolling of the mat, it involves a certain kind of momentum and flow that can only be achieved with years of practice. Woven from thin bamboo strips and cotton string, makisu are generally square and similar in size (25cm x 25cm). The two common variations available differ in the width – one contains thinner bamboo slats; the other, which is touted as the more versatile choice in the Japanese kitchen, contains thicker slats. A less conventional form of makisu is made out of silicone instead of bamboo. Because of its nonstick surface, silicone makisu is easier to clean, as well as more hygienic and durable – and it also comes with a higher price tag, too. Makisu can be used to roll and shape many types of cylindrical sushi rolls, including makizushi (wrapped in nori, or seaweed) and uramaki (rice on the outside, nori on the inside). For the latter, sushi chefs would typically cling-wrap the makisu so as to prevent the rice from sticking to the grooves of the mat. The cling wrap also serves to facilitate the cleaning process. Besides rolling sushi, makisu are also used to shape malleable foods like tamagoyaki (Japanese omelette), and to drain excess liquid from moist food items like vegetables. One important point to note is that makisu should never be placed in the dishwasher. Instead, wash it by hand and use a small brush to remove any rice that is caught between the grooves. Also, be sure to thoroughly dry the makisu before you store it away to keep bacteria at bay.

advertorial

Unite!

, S G U B R E T T SHU

The wintry cold air is punctuated with conversations in a cacophony of languages, but at the Canon Photo Clinic 2015, everybody speaks a common language: the love of great photography. From August to October 2014, Canon Singapore organised a series of photography competitions across the region and the winners from each city were invited to an all-expenses-paid trip to Central Japan in January 2015. Here are some of the highlights of this spectacular 8-day adventure.

©Endang Tonari

Kenroku-en Garden

Matsumoto Castle

Designated as a Cultural Property and National Site of Special Scenic Beauty, Kenroku-en Garden is one of the “Three Great Gardens of Japan”. Spread across 11 hectares, this beautiful garden boasts over 8,000 trees and 183 species of plants. Cherry blossoms are usually expected in the week of 10th of April, and are especially beautiful when admired from the Hanamibashi (Flower-viewing) Bridge.

Matsumoto Castle is the oldest castle in Japan and is widely regarded as a national treasure. With spectacular views of the Japan Alps to the west and the Utsukushigahara Plateau to the east, the beauty and richness of this place is at once breathtaking and humbling. Built over 400 years ago during a period of civil war, Matsumoto Castle was captured and recaptured by different feudal warlords throughout the centuries. Today, the 6-storey castle houses an impressive collection of armory, donated by the late Michishige and Koyoko Akabane of Matsumoto City.

Historic Villages of Shirakawa-gō and Gokayama Located in the Shogawa river valley along the borders of Gifu and Toyama Prefectures, the Historic Villages of Shirakawa-gō and Gokayama are one of Japan’s UNESCO World Heritage Sites. Shirakawa-gō is perhaps best known for its Gassho-style houses, which are traditional Japanese homes built with thatched and steeply slanted roofs, designed to look like two hands joined in prayer. Apart from the beautiful houses, there are also several temples and museums to visit in Shirakawa-gō. You can also browse the handful of food and souvenir shops located along the main street of the village.

Jigokudani Monkey Park Because of the steep, craggy landscape and hot sulphurous water surrounding Jigokudani, some people have nicknamed this place “Hell’s Valley”. Truth is, this place is paradise for the 200 Japanese Macaques that live here. Whether they’re scampering about the snowy mountains or snoozing in the hot springs, the monkeys always have an air of placid calm around them.

BACKGROUND OF CANON PHOTOMARATHON What is it?

Annual photography contest by Canon Singapore started in 2002. Canon Photomarathon Asia 2014 was held in 8 countries and across 12 cities, with close to 19,000 participants taking part. This is the biggest one since its inception.

How does the contest work?

Designed to engage the participant’s creativity under time pressure, one theme will be announced at a designated time, and participants are allocated a fixed time interval to complete the theme. Photos must be

taken and submitted within the given time interval.

What do the contest winners receive?

The grand winner from each city gets to go on an all-expensespaid Photo Clinic led by a professional photographer. The Photo Clinic gives participants the opportunity to sharpen their photography skills, as they get to shoot across various genres and landscapes during the trip.

Photography 101 with Herbie Yamaguchi Herbie Yamaguchi is a leading Japanese photographer who has shot in many diverse locations around the world, from war-torn Palestine to Germany during the fall of the Berlin Wall. He shares his top 3 tips for taking stunning portrait photography.

1. Be empathetic

“When shooting in sensitive situations, I feel compassion for my subjects and a compelling need to share their story with the world. With that in mind, it helps me better capture the beauty of human dignity.”

2. Be respectful

“Whether they’re young or old, poor or rich, I always accord my subjects with the same respect. Before clicking the shutter, I usually say a quick prayer under my breath to wish them happiness.”

3. Forget about perfection

“Mistakes make us human; they are what show our personality and helps others identify with us. So, don’t worry about getting the perfect composition or lighting – the story you tell is more important.”

HERBIE YAMAGUCHI

Participants’ Feedback!

“I really enjoyed having Herbie-san to guide us on our photography. He imparted many great insights, especially regarding black-andwhite photography, which is my preferred style.”

“It was definitely an eye-opener learning how to take pictures in extreme weather conditions. I’m very impressed by everything I’ve seen so far in Japan – the landscapes, the cuisine, and the hospitality of the people.”

“My favourite part of the trip was going off the beaten track to explore the countryside, especially at Shirakawa-gō. It was both fun and challenging to take pictures under the heavy snow.”

– Hu Tsun Hao, 23, student from Singapore

– An Nguyen, 28, lecturer from Vietnam

– Donnie Sinongco, 33, business analyst from Malaysia

Proudly introducing ... the Canon EOS 7D Mark Ⅱ Made with highly durable construction to withstand the toughest conditions (even snow!) and comes with advanced 65-point AF system for the most accurate focusing. This beauty shoots at 10 frames per second, ensuring no moment is ever missed.

CANON PHOTOMARATHON 2015

Stay tuned for more information on the Canon Photomarathon 2015 at

www.canon-asia.com/photomarathon/

recipes

From Mr & Mrs Igarashi’s Modern Kitchen: Shio-koji

Food consultant Go Igarashi and his wife, Yukari, are both food enthusiasts who eat, breathe, and live everything gourmet. They believe food goes beyond just function, and is an integral part of one’s lifestyle. In this second interview with Oishii, the duo introduces us to a classic Japanese ingredient, re-imagined to please the modern palate.

Shio-koji Before

TEXT VANESSA TAI PHOTOGRAPHY FOODCREATIVEFACTORY RECIPES TRANSLATION YUICHI

“K

oji refers to rice malt that has been treated with a type of fermentation culture, Aspergillus oryzae. Shio-koji is koji that has been fermented in salt. Yukari’s family, who hails from Chiba prefecture, has been in the rice malt business for over 50 years, so we are very familiar with Shio-koji. This is a very traditional ingredient but in recent times, not many people were using it in their cooking. However, three years ago, a leading magazine included Shio-koji in one of their features and this revived the ingredient’s popularity. One of the reasons for Shio-koji’s popularity is that it comes with chockfull of health benefits. First, it contains plenty of amino acids, which help boost metabolism and also control the production of melanin in your body. Second, Shio-koji also includes kojic acid, which is high in antioxidants to help get rid of toxins in your body. Third, Shio-koji also helps activate the good bacteria in your intestines, which aids digestion and helps those with constipation issues. Shio-koji can be used on a daily basis, and is a more healthful replacement for salt. It can also be used as a dressing as it comes with a unique

umami flavour. Simply mix some olive oil with Shio-koji to create a fragrant salad dressing. Another way of enjoying Shio-koji is as a dip. Here’s how: Place some Shio-koji in a bowl and place a kitchen paper on top. Add a dollop of plain yogurt on top of the kitchen paper and let the liquid drip through to the Shio-koji. You now have a yummy dip for crackers or raw veggies. For the recipes (on the facing page), we made use of Shio-koji in two different ways. With the chicken, we used Shio-koji as a marinade. Because Shio-koji comes with yeast, the proteins

(Salt-fermented Rice Malt) After

Ingredients

200g dried rice malt

Directions

help keep the meat moist and juicy. The umami flavour of the Shio-koji also complements the chicken breast meat perfectly. As for field mustard, we deliberately chose this vegetable as it reminds us of Spring. Tempura is a traditional Japanese cooking method, but we gave it a modern twist by using skewers, which makes it easier to eat, especially at parties. With the salad, we used Shio-koji as a seasoning. Its refreshing flavour is reminiscent of Spring and pairs beautifully with the fresh sweetness of new onions and Japanese parsley. We hope you’ll enjoy!”

60g salt

300cc water

1. Place the dried rice malt in a bowl. Break up the rice malt with your hands till it crumbles, and then add salt. Mix well so that the salt spreads evenly. 2. Place the mixture in a tightly covered container after adding and mixing water. Place in room temperature for approximately 7 days. (In winter season, 14 days) 3. Stir the mixture once a day with a clean spoon while keeping it in room temperature. After 7 days, store in refrigerator*. *Use within 3 months of preparation.

Lightly-pickled (Asazuke) new onion and Japanese parsley with sesame and Shio-koji

Tempura on skewers with field mustard rolled in Shio-koji Chicken

Ingredients ( 2 servings )

Directions

80g new onion 30g Japanese parsley 1/2 tbsp ground sesame 1 tsp Shio-koji

1. Slice the new onion thinly. Cut Japanese parsley in 3cm wide pieces. 2. Place new onion, Japanese parsley, ground sesame, and Shio-koji in a plastic bag and mix contents well. Place in a refrigerator for 30 minutes. 3. Lightly drain off excess water, and serve.

200g chicken breast meat 2 tsp Shio-koji 60g field mustard 100g cake flour

1 egg 130cc water Salad oil, appropriate quantity for frying

1. Cool cake flour, egg, and water in refrigerator for one hour. 2. Skin the chicken. Incise the chicken with a kitchen knife and open it from right to left. Shave it into 6 equal parts. Place the pieces on a tray and rub with Shio-koji. Keep in refrigerator for an hour. 3. Cook field mustard and salt. Immerse in cold water, and then drain water. Cut in 4-cm width. 4. Roll the chicken with field mustard. Stick two bamboo skewers in each rool so that the rolls donâ&#x20AC;&#x2122;t break off. 5. Place a beaten egg in a bowl. Add water and mix, and then add sifted flour into the mixture. Mix to the extent that the batter becomes a bit lumpy. 6. Heat salad oil to 170Â°C. Dip the rolls in the batter and fry for 4-5 minutes until the batter is crisp. 7. Place them on a tray, and then drain off the excess oil. Place on a plate and serve.

Evolving advertorial

Constantly

With its range of sparkling sakes and fruit-infused liquers, in addition to its much-lauded junmai daiginjo, one thing’s for certain: Hamakawa Shoten is not your run-of-the-mill sake brewery.

to invest in quality. I am confident that our brewery is able to cater to that segment of discerning sake drinkers.”

Unconventional Brews

Mr. Naoaki Hamakawa, the owner of Hamakawa Shoten

“I

f it ain’t broke, don’t fix it” is not a mantra that Naoaki Hamakawa, fourth-generation owner of sake brewery Hamakawa Shoten subscribes to. And it’s also the reason why the brewery – which releases sakes under the label Bijofu – is one that’s on the radar of sake connoisseurs, not just in Japan but around the world. The brewery was founded in 1904 at a time when there was a spike in demand for sake, and is based in Kochi prefecture. While it is best known for its high-quality junmai daiginjo, the brewery is now making waves for its continually evolving range of innovative sakes and liquers, something that Hamakawa is very proud of. “Consumers are aware of what goes into making a quality sake,” says Hamakawa. “They no longer settle for drinking futsushu (“ordinary” sake), and are willing

The ample supply of soft water available in Kochi – thanks to its mountainous regions – is what gives the sake from Hamakawa Shoten its delicate yet nuanced flavour. One of the brews that set Hamakawa Shoten apart from the rest is their Bijofu Daiginjo Yamadanishiki 45, a clean and fresh sake that’s well-balanced with a hint of nuttiness. Production of this fine sake is limited to just 800L a year, and it is made using four types of rice sourced from different prefectures around Japan. “As it has a delicate flavour, Bijofu is best paired with food that’s not so heavy on the palate, such as sashimi and grilled fish,” recommends Hamakawa. Another one to try is the Bijofu Mai Usunigori, which is available only limited time, a softly sparkling sake that’s excited

the palates of sake connoisseurs in Japan and around the world. This sake can be paired with stronger-flavoured or spicy food, says Hamakawa. In the spirit of innovation, Hamakawa has also come up with Bijofu Schwa!! Ginjo-shu, after a sake shop in Tokyo requested for him to create a sake that’s reminiscent of Champagne. Bijofu Shuwa!! has also been infused with gas to make it sparkling. Available in a 1.8L bottle, it comes as no surprise that this type of sake is particularly suited for celebratory occasions, and is popular among young ladies. For the aspiring mixologists among you, try to get your hands on Hamakawa Shoten’s selection fruit liquers too. Delicious enough to be enjoyed on their own, we think they could make a great base for cocktails too. Hamakawa is especially proud of the fact that the fruit used in these liquers have been locally sourced from Kochi prefecture itself.

Kochi’s Finest

Sample some of Hamakawa Shoten’s finest brews, right here.

Alcohol 15.5% Fruity taste (+5)

Alcohol 15.5% Medium Dry & Fruity taste (+4)

Alcohol 15.5% Medium Dry taste (+4)

Bijofu Junmai Daiginjo Yamadanishiki 45

Bijofu Junrei Junmai Ginjo

Bijofu Tokubetsu Junmai-shu

Brewed using top quality Yamadanishiki rice from the town of Tojo-cho in Hyogo prefecture, this sake offers an excellent balance of sweetness, acidity, richness and bitterness. It offers a pleasant, rich finish with a hint of chestnuts.

Brewed using Akebono rice that is polished to 60%, this sake has a rich umami flavour with an excellent balance of acidity and sweetness. At first sip, you’ll notice its pleasant, clean aroma before its dryness kicks in. The finish is exceptionally smooth.

Alcohol 15.0% Smooth & Dry taste (+6)

Alcohol 13.5% Dry taste (+5)

Alcohol 7%

Bijofu Tokubetsu Honjozo

Bijofu Schwa!! Ginjo-shu

Bijofu Yuzu Liquor & Ponkan Liquor

A new style of Honjozo, this sake is meant to be served warm and drunk with food. It’s made using Matsuyamamitsui sake rice and polished to 60% (a standard normally reserved for ginjo). It has a moderate sweetness, and its soft, floral notes are made more apparent when it has been warmed up. It pairs well with a variety of dishes.

This dazzling, elegant ginjo sparkling sake has notes of herbs and fruit, making it a very refreshing choice. At first sip, it is sweet, and is followed by a crisp, clean aroma with a dry mid-palate. This can be enjoyed as an aperitif.

Rich umami flavour with a good balance of acidicity and sweetness. It has a soft feel with a pleasant aroma. Its mid-palate is dry, but finishes off smooth and with a well-balanced flavour.

The sake-based yuzu liquor is made using yuzu grown in Kochi. Its low alcohol content makes for very easy drinking, and can be enjoyed as a digestif. The ponkan liquor has a shochu base and is made without preservatives using ponkan (tangerine orange) grown in Kochi, and blended with honey. Blend it with vanilla ice cream to make your very own adult smoothie. It’s the perfect party beverage!

Orihara Shoten also stocks season-limited Namazake (生酒) , a non-pasteurised fresh sake; and Genshu (原酒), an undiluted sake as part of its lineup.

Orihara Shoten is located at 11 Unity Street, #01-02 Robertson Walk. Tel: 6836 5710

Publisher Takeshi NAITO MEDIA JAPAN PTE LTD 82 Genting Lane #04-04 Media Centre Singapore 349567 Tel: +65 6748 1822 E-mail: oishii@mediajapan.sg Website:www.oishii.sg Editor in Chief Chiharu KUWAJIMA Editorial Partner Material World LLP Designer Gina Ang Emily Ng Satsuki SATO Photographer Japan: Atsushi Takahara (Sogo Printing) Yasushi Iwama (Sogo Printing) Ikue Wada (Sogo Printing) Masatsugu Sugawara (Sogo Printing) Tomoaki Kawamura (Digital Graphics Corp.) Singapore: Raymond Toh Printed in Singapore NPE Print Communications Pte Ltd

Distributor DJ Express Services Advertisement Inquiry E-mail: ad@mediajapan.sg

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

IMAGE

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Welcome! JAL New Sky

Signiﬁcant improvements in seat spaciousness and func onality ality lity New inﬂight comfort available double daily between Singapore and Tokyo

Approx.10cm* wider

Slimmed (approximately 3 cm) seat pitch (up to approx. 7cm) Existing Seat: 31inch

New Seat: 34inch

JAL SKY WIDER Provides up to 10cm* additional leg space for a more comfortable, relaxed journey.

JAL SKY SUITEⅡ Fully ﬂat bed for a deep sleep. 1-2-1 conﬁguration provides easy access and enhanced privacy.

*Compared to current JAL seats. *Speciﬁcations for some seats are diﬀerent.

Japan Airlines has partnered with Soup Stock Tokyo (established in 1999), a popular fast food chain known for its nutritious soups, to oﬀer a special in-ﬂight meal which is only exclusive for Singapore - Tokyo (Haneda) Route. *Applicable route: From Singapore to Tokyo (Haneda) *Flight: JL038 *Applicable class of travel: Economy Class *Menu: Tokyo Tomato Chicken Stew (until 31st May)

For more details, please visit