Oishii#12 ebook

ISSUE 12 January-March 2017

MCI(P)019/08/2016

MAME issues

Find out more about three common beans used in Japanese sweets

Fishy business YOU’LL LOVE CHEF JUSTIN QUEK’S WELLBALANCED DISH

Creativity, Unleashed

What inspires Singapore’s top omakase chefs?

RAINSPOTTING

What to eat and see along Shizuoka’s Oigawa railway

SUKIYAKI OR SHABU-SHABU

YOUR CHOICE YOUR HOT POT SUKIYAKI

goes very well with red wine.

Featuring its signature premium Kuroge wagyu beef as well as kurobuta pork, Kuroya provides an authentic Japanese dining experience like no other.

VS.

SHABU-SHABU

best with Japanese Sake.

One of the most popular menu item of the shop. Using only the highest grade Japanese wagyu beef, customers can now enjoy fatty and genuine shabu-shabu that melts in your mouth.

KUROYA SINGAPORE

33 Mohamed Sultan Road, #01-03 S238977 Tel: +65-6734-4740 SMS Reservations +65-9657-9120 Opening Hours: 17:30-24:00 Closed on Sundays

contents

02 04 06

Winter Is Coming Did you know that piles of

Take a scenic trip back in time

the produce?

to the mountaineous region of

A Year of Good Food Can’t-miss Japanese food events all over the world.

Chong-ing Things Up Singaporean TV personality experience hosting Tokyo Eye

14

08

30

Bean There, Done That

Shizuoka prefecture.

As You Like It Not sure what to eat? Let these three Japanese chefs

36

2020.

Learn more about the three

12

Oigawa Railway: A Journey To Remember

snow can enhance the taste of

Michelle Chong shares her

06

14

surprise you!

Chasen The Dream You cannot master the art of the Japanese tea ceremony without

38

this essential tool.

Playing With Food This creative team in Japan

common types of beans

allows you to create your own

used in Japanese sweets and

cocktails using voice- recognition

desserts.

software!

Fishy Business The illustrious Chef Justin

40

Recipe: The Versatility of Shiratama Dango

Quek explains the similarities

Find out how to prepare this

between Japanese and French

popular Japanese dessert!

cuisines.

The seafood dish pictured on the cover is specially prepared by Chef Justin Quek.

30

12

1

opening notes

Winter Is Coming

But it doesn’t have to spell doom and gloom. In fact, this season is abound with good food and festive fun!

Sapporo Snow Festival

WONDERS OF WINTER If you have the opportunity to spend the New Year in Japan with a local family, you should. Oshogatsu (New Year) is considered the most important of all Japanese holidays, and families usually celebrate with osechi-ryori. This is a traditional New Year food served in special boxes called jubako (similar to the bento box). Each box includes a variety of dishes such as, datemaki (sweet rolled omelette mixed with fish paste or mashed shrimp) to symbolise a wish for auspicious days ahead; kuro-mame (black soybeans) as a symbol of health for the new year; and ebi (cooked prawns with sake and soy sauce) to symbolise a wish for a long-life, as its appearance suggests a long beard and bent waist. Co-workers and friends also get together for shinnenkai, a booze-driven new year party to exchange new year greetings and plans for the year Partying aside, there are also spectacular snow festivals to look forward to! The biggest and most

2

popular one is the Sapporo Snow Festival, which will be held from February 6 through February 12 in 2017. Held across three sites, this festival features larger-than-life snow sculptures, spectacular exhibits, and even a variety of snow slides for the kids. If you’re planning a trip to Hokkaido in that month, why not make a trip to Asahikawa, located just 80 minutes away by train? Home to Hokkaido’s second-largest winter festival, this event also features gravity-defying snow sculptures, with one dedicated as a stage for music and other performances (February 7 to 12).

WINTRY FEASTS Winter in Japan is the best time to enjoy stomach- and heart-warming dishes such as hot pot. Some winter favourites include yosenabe, which is made with dashi, vegetables, tofu, seafood, and noodles in a nabe (Japanese claypot).

Winter in Japan also means you get to enjoy an array of produce such as sweet potatoes, carrots, and a variety of turnips and radishes. These are usually harvested in autumn and kept in storage for about two months to enhance their flavour. In the winter months, wild fish such as buri (yellowtail), hirame (sole), and fugu (puffer fish) are especially sought-after as they have higher fat content. Fruit

Celebrate the new year with osechi-ryori

like apples and mikan (Japanese mandarin oranges) are also especially delicious at this time of the year.

In fact, there is a particular agricultural practice that lends these seasonal produce an extra burst of flavour. After much research and experimentation, food producers across Japan have discovered that burying freshly harvested fruit or vegetables for several months under huge piles of snow can help boost the taste of the produce.

It started in the snowy prefecture of Nagano, where apple growers would harvest apples between late November and early December, and bury them in winter precipitation of about 2 to 3 degrees Celsius, and roughly 90 percent humidity levels. These “snow apples” are said to be juicier, crisper, and sweeter.

This trend has since been picked up by farmers from Niigata to Fukushima, where vegetable producers leave their crops to grow in the snow, only picking them at the end of winter.

TEXT VANESSA TAI

F

or many people travelling from Singapore, a winter holiday is one of the best ways to escape the tropical heat and experience snow. For holidaymakers looking for a wintry good time, Japan makes for an ideal escapade.

Taste of Warmth of Japan In Japan, Oden and Hotpot is the ideal comfort food to eat during winter season.

Now you can eat these fine selections during a cold rainy season in Singapore!

Hakata’ s Soul Food MOTSU NABE is a hot pot made from Motsu (offal), it contains lots of nutritious vegetables. The motsu nabe is also rich in collagen to brighten up your skin. No MSG added.

Japanese Restaurant Goku 33 Mohamed Sultan Road #01-02 S238977 Tel: 6735-4232 Opening Hours: •Monday-Saturday 18:00-2:00 •Closed on Sundays http://www.goku.com.sg MANPEI, a great casual place to grab a couple drinks after-work with friends and family. We serve Oden, fresh sashimi and Himono (dried fish) - caught in the early morning and quickly dried with a 3-hour process.

Manpei 59 Kampong Bahru Rd, Singapore 169367 Tel: 6222 2983 Opening Hours: •Monday-Saturday 18:00-4:00 (LO3:00) •Closed on Sundays

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.

NAGOYA, JAPAN

International “Washoku” Show Japan 2017 7 to 10 March 2017

CHIBA, JAPAN

After washoku (traditional Japanese cuisine) was recognised as an intangible cultural heritage by UNESCO in 2013, there has been a renewed interest in Japanese gastronomy. This exhibition gives you the opportunity to find out more about washoku as well as meet with industry insiders from Japan’s food and beverage sector.

Ramen Matsuri 8 to 12 February 2017

Get ready for a slurping good time at this ramen festival! Held at the Head to Hisaya Ōdori Park, you can expect to enjoy a wide variety of ramen from famous ramen shops all over Japan.

TOKYO, JAPAN

International Food & Drink Event 19 to 22 March 2017

LONDON, UK

Touted as the UK’s biggest as most important food and beverage trade show, this biennial exhibition is a mustvisit for anyone looking for unique products for your food business. This year, the event is split into nine sections, from Health & Wellbeing to Snacks & Confectionery.

SINGAPORE

Caterex Japan 2017 21 to 24 February 2017

Part of Japan’s largest trade show for hospitality, food service, and catering, Caterex brings together key players of the catering and food service sector to confer and exchange the latest industry insights and innovations.

Foodex Japan 2017 7 to 10 March 2017

CHIBA, JAPAN

This is Asia’s largest exhibition dedicated to food and drink from Japan and around the world. The 42nd edition promises to be bigger and better than ever, with about 77,000 buyers from food service, distribution, and trading companies expected to attend.

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Food & Beverage Fair 2017 13 to 16 April 2017

Imagine hundreds of exhibitors showcasing thousands of the most delicious local, Asian, and international food. It’s a veritable food paradise! And best of all, admission is free.

#oishiisg Instagram Contest Share your goodness with Oish and stand a chance to win

ii today!!!

a Canon EOS M10 (Worth $6

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end on 1 March 2017, 5pm (Sing

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CONGRATULATIONS! This photo was taken along the Kase River in the Saga Prefecture during the Saga International Balloon Fiesta 2016. We went there in the morning to catch the first launch. In order to capture this image, we have to walk a distance away from the launch site. What I love most about Japan is their beautiful nature; with four distinct seasons, I always look forward to go back again and again.

- endlesstravelingmap This photo captured a good timing. There is a feeling of dynamism that the balloon is about to fly off one after another into the sky. And it is beautiful to see the contrast of colors such as green banks, roads and a river, merging those into one point with the colorful balloons. The space above is well utilised. â&#x20AC;&#x201C; OISHII editorial team

RUNNERS UP

THE FINALISTS

Congratulations to the 2 winners!!

They will each walk away with a Canon camera accessories.

onizukaryuu

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<Terms and conditions>1.Please do not post any photographs that are obscene, vulgar, pornographic, hateful, threatening, racist, sexist, discriminatory, or which otherwise violate any local or international laws. 2.You must be the copyright owner of any works submitted and you also confirm you have the necessary permission from people who may appear in the photo.

3.Photos uploaded to the contest cannot be deleted and may remain published. 4.By entering this contest you agree that any winning image or runner up images you submit may be used by OISHII magazine solely for the purpose of this contest or future contests and no other purpose. 5.The judgesâ&#x20AC;&#x2122; decision is final and they do not engage in communication with regard to entries.

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interview

From left: Michelle filming Tokyo Eye 2020 at The Gotoh Museum; At the “Shibuya wall” for the press conference of Tokyo Eye 2020; Sampling aged soba at Nakasei

Chong-ing THINGS UP When well-known Singaporean TV personality Michelle Chong was offered the chance to host Tokyo Eye 2020, a programme that aired on NHK, Japan’s national public broadcasting organisation, she knew it was an opportunity that was too good to pass up.

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generated during the ageing process. I tried aged beef steak at Carneya Sanoman’s and Aji-tetsu, as well as an aged beef burger at Bistro Nare-niku.

While we usually head to Tokyo for its food and shopping, I highly recommend visiting some of the museums!

The National Museum of Western Art recently became a UNESCO World Heritage site and houses an impressive collection of Impressionist paintings by Renoir and Monet.

I also enjoyed my visit to the Omiya Bonsai Art Museum. To be honest, I had thought of bonsai cultivation as a hobby for the older folk, but once I got acquainted with the process of designing and maintaining a bonsai tree, I developed newfound appreciation for this traditional Japanese art form.

Another tip I have for Singaporean travellers heading to Tokyo is to avoid Googling restaurants to visit. It’s so much better to use Instagram to discover great places that locals themselves dine at. I love nothing more than discovering little izakayas that offer unique dishes you won’t find anywhere else!

Being a host for Tokyo Eye 2020 was a one-off project, but I hope there’ll be more opportunities to host future NHK programmes. It would be great if Lulu — one of my characters from Singaporean TV show The Noose — could host a TV show about fashion some time in the future.

TEXT DENISE LI

I’

ve been to Japan — Osaka, Hokkaido, as well as Tokyo — a number of times for work, but when the call from NHK came to ask if I was keen to be a guest reporter for the programme Tokyo Eye 2020, I immediately cleared out my schedule to do it. I was so honoured — it’s not every day you get to host a two-episode programme that will air on Japan’s national television network, after all!

The first episode was about aged food in Japan. Prior to that, I had tried aged beef at a high-end Japanese restaurant in Singapore, but I was not aware that you could also eat aged sushi, soba, and chicken too. I must admit that I was slightly apprehensive when it came to aged soba, which we tried at a restaurant called Nakasei, because I’d thought it was going to have a sourish taste, but that wasn’t the case at all. It was very aromatic and tasted like a biscuit. When we think about aged food, we always associate them with fermentation, but that is not how the soba is aged. Rather, it’s about keeping it in a controlled temperature and conditions to remove the moisture in order to intensify its original flavours.

However, it was the aged beef that I found myself most impressed by. We sampled aged Kagoshima beef, and it was amazingly juicy and tender, and almost pillowy in texture. It was also packed with flavour, thanks to the amino acids

Winter

Hokkaido 冬の北海道フェア

6 - 19 Jan • Isetan Scotts Supermarket, Basement

実演・試食販売は、連日20:00まで。 ただし、1月 6日 （金） ・7日 （土）・ 13日 （金） ・14日 （土） は 20：30まで開催いたします。 All demonstration and sampling will end at 8pm daily except 6, 7, 13 & 14 Jan till 8.30 pm.

The fair will end at 7pm on 19 Jan.

加藤水産 KATO SUISAN

タラバ蟹足 Boiled King Crab Leg 800g $178

佃善 TSUKUZEN

じゃが蟹 Jaga Kani (Crab Ball)/ じゃがエビ Jaga Ebi (Prawn Ball) 10pcs $16

丸あ野尻正武商店 MARUA NOJIRI MASATAKE SHOTEN いくら醤油漬け Salmon Roe with Soy Sauce 100g $20

肴菜家しん SAKANAYA SHIN

大自然北海道 DAISHIZEN HOKKAIDO

海鮮焼き各種 Hokkaido Seafood BBQ 1 stick

$4.50 - $12

漁火物語 Isaribi Monogatari 1 box $24

山丁長谷川商店 YAMACHO

山丁長谷川商店 YAMACHO

味付けほたて貝Seasoned & Dried Scallop per 80g $15.80

生珍味各種 Assorted Fresh Chinmi per 100g $8.20 - $12

スイッチトマト SWITCH TOMATO ポテトコロッケ Potato Croquette 1pc $3

北見ハッカ通商 KITAMI HAKKA TSUSHO

くりーむ童話 CREAM DOWA アイランド ISLAND

北海道コーンスープ Hokkaido Corn Soup 1pkt/80g $13

Up to

5% off

目黒食品 MEGURO SHOKUHIN いちご大福 Strawberry Daifuku 1pc $4.50

Up to

ジェラートアイスクリーム（ダブル） Assorted Gelato Double Scoop 1pc $7 カップアイス Cup Ice Cream 1pc $5

1 i-point

for every $1 spent

I S E TA N S C O T T S 6 7 3 3 1 1 1 1 • I S E TA N K ATO N G 6 3 4 5 5 5 5 5 • I S E TA N TA M P I N E S 6 7 8 8 7 7 7 7 I S E TA N S E R A N G O O N C E N T R A L 6 3 6 3 7 7 7 7 • I S E TA N J U R O N G E A S T 6 8 9 6 7 7 7 7

ミントオイルスプレー Mint Oil Spray 10ml $20 ハッカ飴 Hakka Candy 270g $7.20 ハッカ油ボトル Mint Oil Bottle 28ml $24

flavours

ean BThere, Done That

Youâ&#x20AC;&#x2122;ve eaten them in your favourite Japanese sweets and desserts such as taiyaki and mochi.

Now, find out more about the three types of beans that are used to make confectionery and other traditional sweet dishes.

8

TEXT DENISE LI

B

eans have always been cornerstones of Japanese cuisine. When we think of beans in Japanese cooking, however, savoury types such as edamame and natto usually spring to mind first. So important are beans to Japanese culture that there is even a festival known as Setsubun where, on the first day of spring in early February, people will throw roasted soy beans into the air as they believe this will ward off evil spirits and prevent them from entering the home.

Besides soy beans, however, there are also the varieties of beans that are typically used in Japanese sweets, desserts, and traditional dishes, the most famous of all being the azuki bean. Fun fact: Dorayaki, the Japanese pancake that usually has azuki bean paste (also known as anko, red bean paste) as its filling is the favourite snack of the popular Japanese anime character, Doraemon, the futuristic robot cat!

Sweet bean paste also forms the basis of namagashi, snacks that are eaten during the traditional Japanese tea ceremony. As beans are extremely nutritious, being rich in B vitamins, minerals, and more, Japanese bean-based sweets can be considered a more healthful alternative to heavier and more decadent western desserts. Find out more about the three common types of beans used in Japanese sweet treats and traditional dishes, in the following pages.

Bean There, Done That

A

zuki beans, also known as “red beans”, have been eaten in Japan for thousands of years, with the earliest archaeological evidence of the beans coming from the Awazu-kotei Ruin — located in modern-day Shiga prefecture — which dates as far back as 4000 BC, in the mid-Jomon period. In Japan, as with many parts in East Asia, the beans are eaten in a paste form, which is prepared by cooking rehydrated beans in sugar until it’s reduced. The bulk of the beans are grown in the Tokachi region of Hokkaido.

Today, azuki beans remain very much an important element in Japanese cuisine, especially during festive occasions when it’s cooked with sticky rice to create a dish called sekihan (which literally translates to “red rice”). A mix of short-grain mochi rice and regular medium-grain rice is used to attain its glutinous quality. Sekihan has been a part of Shinto rituals from days of yore, when it was offered to the gods. These days, sekihan is a dish that’s used to mark the important days of a child’s growth. For instance, it’s served in obi-iwai, a ritual during the fifth month of pregnancy to wish for a safe delivery, as well as okuizome, a baby’s symbolic first meal when it’s 100 days old. However, sekihan has since gained popularity and is eaten on non-significant days too, as it’s seen as a nutrient-dense alternative to white rice. Azuki beans are rich in fibre, B-vitamins, protein and minerals.

zuki beans A

9

hiro-ingen-mame

A

lso known as navy beans, there are several varieties of shiro-ingen-mame in Japan. They are daifuku mame, fuku siro kinntoki mame, tebou mame, etc. The only thing that differentiates these beans from one another is their size, but they are all suitable for making a white bean paste known as shiro-an. When stewed and mixed with sugar, these beans give a wonderfully smooth paste, which would then be used as filling for traditional Japanese sweets and confectionery such as wagashi (traditional Japanese sweets). Green, pink or yellow colouring may be added to make the paste look more attractive.

The beans from this family are prized for their health benefits.

They are known to contain more fibre than azuki beans and help lower total cholesterol levels. However, they need to prepared properly, as the lectin in the beans may be poisonous if they are not cooked well. First, the beans need to be soaked overnight so their outer layers can be easily removed. After they’ve been hulled, place the beans in a saucepan with water and cook until the beans become soft. Next, drain the water, and turn the beans into a paste using a hand-held electric mixer or food processor. Finally, add sugar and a bit of salt and stir the mixture over low heat until it thickens. The texture of the paste will become firmer when it’s cool.

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Bean There, Done That

O

ne of the essential osechi-ryori, or traditional Japanese new year foods, kuromame is actually a type of soy bean that has a black skin.

Symbolising good health, it should come as no surprise that kuromame is a very nutritious food that’s rich in antioxidants that may help prevent cancer as well as lower levels of bad cholesterol.

Kuromame is a sweet dish that complements the salty ones in osechi-ryori.

In keeping with tradition, kuromame is usually cooked in an iron pot so the beans can retain their smooth, black surface. In the past, rusty nails were usually thrown into the pot to aid this process, but for obvious reasons to do with food safety, this is no longer commonly practised.

While kuromame is not difficult to prepare, it is a time-consuming process, taking two days, and several important details should be noted during preparation.

First, the beans are boiled with sugar and baking soda. Then, when it’s cooled, the mixture is left to soak overnight. The following day, the beans are again stewed until they’re soft. Once the beans are cooked, they are removed, and the remaining liquid stewed till it thickens. The beans are then put back into the mixture again.

The biggest challenge when preparing kuromame is ensuring the beans don’t break or get wrinkled during preparation.

Kuromame is usually only eaten during the New Year. In recent years, however, the Japanese have found other ways to enjoy this health food, for instance, as a tea. All you have to do is roast the beans in a frying pan for about 10 minutes, before putting them into a mug with hot water. Let the infusion steep for five minutes before enjoying your daily dose of antioxidants.

Kuromame

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artistic

business

CHEF JUSTIN QUEK of Sky on 57 is one of Asia’s most celebrated chefs. Having honed his culinary skills in several acclaimed restaurants in Europe, he was the opening chef de cuisine and partner at famed French restaurant Les Amis for close to a decade, before moving on to operate as chef-owner of several fine-dining French establishments in Taiwan, Hong Kong, and Shanghai. In 2010, he was invited by Marina Bay Sands to helm the 240-seater fine-dining restaurant Sky on 57, serving up his own unmistakable brand of modern Franco-Aisan cuisine.

“N

owadays, when you mention ‘fusion food’, no one bats an eyelid. But there was a time not so long ago when people thought incorporating Asian ingredients with Western cooking methods was strange. I believe we have the Japanese to thank for normalising fusion food, because I think Japanese chefs have a deep knowledge of not just their own cuisine, but that of other cultures’ too.

With that being said, there are a lot of similarities between Japanese and, say, French cuisine. Both have a strong focus on the use of seasonal ingredients, which is what we try to do here at Sky on 57. I, too, prefer to let fresh ingredients do the talking. For this dish I’ve created, I used a fish called amadai, a type of snapper that’s been flown in from Shizuoka. I’ve left the scales on because after it’s been pan-fried and roasted in the oven, the scales give a crispy texture that contrasts wonderfully with the tenderness of the meat. It’s paired with an oyster poached with wakame — a type of Japanese seaweed — as well as dashi stock, butter and wine.

The oysters give it umami, while the wine, a Riesling, imparts a slight acidity.

As a chef who creates dishes according to the European seasons, I believe it’s important to have a good relationship with my suppliers. That’s the only way to find out what ingredients are available, so we can tweak our menu accordingly. At the end of the day, it’s always creating the most memorable dining experience possible for our guests.

Sky on 7 is located at 10 Bayfront Avenue, Level 57, Sands SkyPark Tower 1, Marina Bay Sands. Tel: +65 6688 8857

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TEXT DEBORAH TAN PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTION

ish

creation

Dream Rose Japan Rose Project

1st December 2016 - 14th February 2017

Come join us at Takashimaya Entance (Tower A)

Mitsunori Hosonuma

• Hanahiro Flower Artist • Hanahiro Japan President • Hanahiro-USA President • Vice President M&H Co.Ltd (Restaurant Minuki Marunouchi) • 1st show: 1:30 pm • 2nd show: 3:30 pm • 3rd show: 5:30 pm

This program will be changed occasionally

Marriott Hotel

Lucky Plaza

Paragon shopping Centre

Holiday Inn Express Grand Park Hotel

Orchard Road

Orchard Mrt Ion

Wisma Atria

Civic Plaza

Takashimaya

Orchard Link

Demonstration 20th January 2017

TANGS at Tang Plaza

Bideford Road

Special Presentation for NEW YEAR!

Mandarin Gallery / Mandarin Orchard Hotel

Florist Shi-Ki 391 Orchard Road Ngee Ann City Tower A Takashimaya Department Store B1 TEL +65 6735 7437 Email sales@shi-ki.com.sg

feature

Remember

Oigawa Railway: A Journey To Ikawa

Oigawa Main Line from Kanaya to Senzu Ikawa Line from Senzu to Ikawa

Sessokyo Onsen Okuoi Kojo

Kawanehon-cho

Senzu

Shizuoka Prefecture

Kawaneonsen Sasamado

TEXT LILI TAN PHOTOGRAPHY AKIRA TAKISE

Ieyama

14

Shimada City Shin Kanaya

Kanaya

T

he rolling green fields are alive with green tea leaves dancing to the breeze and shimmering under the sun’s golden rays. The gushing sounds from the nearby Oi River form the soundtrack, interspersed with atmospheric interludes of steam locomotives chugging along the Oigawa Railway track.

Now’s the time for the interlude. You hear the unmistakable sounds of whistling and chuffing from a distance, a telltale sign of a steam locomotive approaching.

And approach, it does, as you find yourself staring at …

Thomas the Tank Engine?

No, you’re not seeing things. The life-sized Thomas the Tank Engine appears on selected times of the year on Oigawa Main Line, one of the two railway lines operated by Oigawa Railway, built along the Oi River in Shizuoka Prefecture, Japan. Characterised by fast current speeds, the Oi River flows from the Akaishi Mountains, also known as the Southern Alps. As a result of the stunning natural beauty of

the region, the two railway lines serve primarily as sightseeing lines, offering scenic views of towering mountain ranges, deep V-shaped valleys, and sparkling emerald lakes.

The Oigawa Railway covers 65km in total, encompassing Shimada City and Kawanehon-cho, the former located in the Shida Plains of Shizuoka Prefecture, and the latter a quaint town situated along the upper reaches of the Oi River. The Oigawa Main Line connects Kanaya Station in Shimada City with Senzu Station in Kawanehon-cho.

Meanwhile, the second line, the Ikawa Line, runs from Senzu Station and terminates at Ikawa Station, which is the highest railway station in Shizuoka Prefecture.

The juxtaposition of Thomas the Tank Engine and the green tea plantation hints at the coexistence of old and new, tradition and innovation. Over the next few pages, you will be able to witness how the Oigawa Railway and the Oi River have helped shape the lives and livelihoods of the locals who call this picturesque countryside their home.

15

feature

I

n this fast-paced world, there is a certain longing for time to slow down so we can pause, breathe, and just be.

Consider that longing well and truly fulfilled at Oigawa Railway.

Named after the Oi River along which it was built, Oigawa Railway operates two railway lines, the Oigawa Main Line, and the Ikawa Line. The latter boasts the only rack railway line in Japan, while the main line is famed for its steam locomotives that were revived in 1976 – and it’s the only one in the world that operates them every day.

When the railway company opened the first section of its lines in 1927, the trains were solely used for freight services, transporting equipment and materials such as timber and tea. Today, both the Oigawa Main Line and Ikawa Line serve as a

Oigawa Main Line

→

Kanaya Station Senzu Station 19 stations, 39.5km

Ikawa Line

→

Senzu Station Ikawa Station 13 stations, 25.5km

16

Time

Travel Back In

Sit back, relax, and enjoy.

Your Oigawa Railway experience begins here. memorable sightseeing experience. The 65km-long journey rewards you with plenty of postcard-perfect moments, from verdant blankets of tea plantations to soaring suspension bridges set against a backdrop of emerald green lake and stunning mountains.

And as you gaze out of the windows to bask in the rustic scenery, enjoy your lovingly prepared ekiben (bento lunch box) and take a sip from the rare traditional green tea takeaway bottle – a wonderful pairing of

senses that highlights the fresh produce of the mountaineous region, including green tea, mountain vegetables and river fish.

Every so often, the soothing sounds of harmonica will fill your ears, courtesy of the train conductor.

It is this multisensory experience, coupled with the nostalgic sounds of the steam locomotive, that takes you back to a time where worries are but a myth, and beauty is truly all around.

Oigawa main Line

Oigawa Main Line

Welcome to the only train line that operates the classic black steam locomotives every day.

At The Beginning Your unforgettable journey begins at Shin-Kanaya Station, which was built in 1927 and whose building is kept in its original condition. Before boarding the steam locomotive, be sure to visit Plaza Loco. Located right in front of the station, this is where you can purchase cute souvenirs as well as ekiben – with such a wide assortment of ekiben available, you might want to factor in some time to make your buying decision!

Ohayo, Thomas & Friends!

In 2014, something magical happened at Oigawa Railway – the birth of a life-sized Thomas the Tank Engine. Along with James the Red Engine who joined Thomas in 2015, the two steam locomotive pals have been making special appearances every summer, providing a delightful experience for both young and old. The trains will be back for six days during the holiday season as well (sporting Santa hats, no less!).

During other parts of the year, Thomas and James will be painted back to black, resembling the classic and majestic steam locomotives of the past once more.

Snacks-To-Go Shimada is famous for many things, not the least of which is their knack for making irresistibly yummy snacks. You’re probably familiar with Dorayaki, a popular Japanese confectionery consisting of red bean paste sandwiched between two small pancake-like patties. For Pudding Dorayaki, the red bean paste is replaced with custard, and the one sold at Minoya is a decade-long favourite, thanks to a secret custard recipe that gives it an exquisite creamy and milky undertone. Another must-try is Komanju, which are essentially miniature steamed red bean buns. A signature item at Shimizuya, one of the oldest sweets shops in Shimada that has been selling Komanju for over 300 years now, the buns encasing the sweet red bean are soft and slightly chewy.

You’d be hardpressed to stop at just one!

I’m Hideko Ohara, your friendly train conductor!

I may be 73, but I still love my job, and I love entertaining people!

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feature

Yoshizen Dengaku is a popular Japanese dish that involves foods, such as daikon and eggplant, coated with miso and grilled over an open fire. What makes this dish at Yoshizen special is their use of tofu and red miso – the red miso, whose rich flavours are further enhanced after grilling, is the perfect complement to the clean, delicate tofu. And what makes this dish even rarer is the combination of dengaku and nameshi – rice mixed with daikon leaves that have been pan-fried without oil and crushed into powder. The result is a scrumptious, healthful meal that fills your stomach, minus the guilt.

Blaze A Foodie Trail

Indulge in a wonderful spread of Japanese food in Shimada City, the gateway of Oi River.

Nakaya Shuten

Noguchiya When you enter this restaurant, it almost feels like you’re stepping into someone’s home – and you’re not wrong. Noguchiya is first and foremost a ryokan with a history of over 100 years, while the restaurant was introduced around 40 years ago. Specialising in fusion cuisine that’s a mix of Japanese, Chinese, and Western influences, the chef-owner prepares each dish using his own vegetable produce from his garden, from Manganji green chilli to spinach to tomatoes.

Tororoya Tororo Like your food hearty, nutritious, and a little sticky? A traditional Japanese dish, tororo refers to grated Japanese mountain yam, and is typically mixed with miso soup and served poured over rice. At Tororoya Tororo, a family-run business with their own tea plantation just behind the restaurant, you can enjoy over 10 different types of tororo dishes. One of their unique creations is grilled pork tororo featuring Shizuoka prefecture’s coveted “Golden Pig King”, which is best known for its sweet, juicy meat.

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The only one of its kind in Kanaya, Nakaya Shuten is a sake retailer by day and an izakaya-style bar by night. This nondescript store stocks nearly 300 kinds of sake, including their exclusive label Kanaya Biyori, made using their own rice at a sake brewery in Shimada City. The cosy bar, hidden behind the retail shop, serves a variety of Japanese nosh such as gyoza, all freshly prepared with local ingredients.

Tea

Green, Green

Oigawa Main Line

of Home

On the west side of Oi River lies a picturesque carpet of green tea fields covering Makinohara Heights, making Shimada City one of the biggest green tea producing areas in Shizuoka prefecture. On this part of the journey, we take a look at Kawana green tea, said to be among the best in Japan.

Foret Nakakawane Chameikan

The favourable pairing of the region’s mountains and Oi River produces a thin blanket of mist, which serves to protect the green tea fields of Kawane and lock in their nutrients. As a result, the teas are milder and sweeter compared to those grown under direct sunlight. Here, you can learn the fascinating history of tea production in Kawane, as well as how to prepare and enjoy tea the traditional way, with undivided guidance from a tea master. Apart from specialising in Kawane green tea – it serves two varieties, Yabukita and Okuhikari – this quaint establishment also produces Kawane black tea; if you’re here during summer, be sure to try out their highly refreshing black tea shaved ice with condensed milk!

A Humble Abode

There are few ways more immersive than homestays to experience the local way of life.

One of only two homestays in the town, the 140-year-old Minpaku Itsuka is an architectural work of wonder.

Originally located elsewhere, the house was taken apart when it moved and painstakingly reassembled at its current location with nothing but utmost precision and hard work – no nails involved! During the homestay, you get to enjoy a slew of activities with the

Sabo You Ice cream made with salt from the nearby hot spring, a large bowl of shaved ice drizzled in green tea sauce and topped with azuki, accompanied with a steaming hot cup of calming black tea … sounds good? At this unassuming tea house, you get to enjoy all the above – and more. It is also a retail shop selling interesting knick-knacks as well as a good range of Kawane green and black teas, including their in-house roasted Kawane tea leaves in original packaging.

amiable owner Eiko Mizuno.

Your day would include a lovely stroll around a creek and the nearby tea plantation, harvesting of seasonal vegetables, and preparing a heartwarming Japanese feast that can consist of inari and ocha ohagi (green tea sticky rice coated in red bean paste).

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The only Alternate Biting Tooth (Abt)-system cog railway operating in Japan, the Ikawa Line takes you on a steep mountain trail through a spectacularly dramatic scenery.

Ikawa Line

Somewhere Over The Rainbow …

When you alight at Okuoi Kojo Station, you will notice an observation deck. And that’s your cue to make your way towards the deck for a sight that will be etched into your memory for years to come: the Okuoi Rainbow Bridge.

The unmanned station platform is actually located in the middle of the Okuoi Rainbow Bridge, which is built over the Okuoi Reservoir. From the observation deck, be prepared to be thoroughly blown away by the captivating contrast of the red steel bridge against the shimmering blue lake.

… Dreams Really Do Come True

Yume no Tsuribashi, also known as Sumatakyo Bridge of Dreams, is a 90-metre-long suspension bridge whose narrow walkway allows for only 10 people to cross at any given time! According to local folklore, women who cross the bridge and make a romantic wish at the halfway mark would have their wish fulfilled, which explains the bridge’s moniker. Whether you believe in the legend or not, one thing is for sure: Suspended across the sparkling emerald waters of Sumata River and surrounded by lush foliage, Sumatakyo Bridge of Dreams is one of the most spectacular suspension bridges in the world.

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Sumatakyo Ikawa Line

Suikoen

Among the eight onsen hotels in Sumatakyo, Suikoen is the oldest, having established in 1965. Apart from the soothing onsen experience located on its ground floor, the next best thing about staying at Suikoen is that it comes with a sumptuous dinner at one of their restaurants called Kuchinashi-tei. The hearty meal highlights some of the freshest and most delicious regional produce, including mountain vegetables and yamame (a Japanese native trout), prepared in a variety of ways, from green tea shabu-shabu to tempura.

Dreaming

On the foothills of the Southern Alps lies an onsen (hotspring) village known as Sumatakyo.

Sato

Seiko Udoku Whether you wish to rest your tired feet after a long trek or simply soak up the calm and serenity of the village, check out Seiko Udoku, a young café with two guest rooms launched just last autumn. The best spot is along its balcony, where you can enjoy an onsen foot bath while indulging in Seiko Udoku’s light and creamy original cheese cake for the perfect spot of relaxation. The café also sells a plethora of rice crackers, such as the souvenir-worthy Sekitan Okaki, whose colour and shape are inspired by the coal used in Oigawa Railway’s steam locomotives.

There’s an unlikely “guard” standing (and sometimes sleeping) in front of Sato: a golden retriever with flowers on its ears. The adorable dog is probably guarding the 55-year-old eatery’s signature snack, Yama Imo-mochi, or yam cake. Unlike Imomochi – a mix of potato and mochi that’s available in Hokkaido – Yama Imo-mochi is made of Japanese yam, mochi, and sticky rice. An original creation introduced 20 years ago, Yama Imo-mochi is available exclusively at Sato, so be sure to give this yummy treat a shot!

Kuretake Shokudo Because of Oi River’s high volume of flow and fast current, the river is peppered with dams to control and stabilise the water flow as well as to develop hydroelectic power. With the abundance of dams on Oi River and its tributary streams, it comes as no surprise that Oigawa dams have become a tourist draw in the region. At least one restaurant in Sumatakyo, Kuretake Shokudo, serves a unique curry dish called dam curry. Dam curry isn’t exclusive to this region; the dish consists of rice that’s shaped like a dam across the plate, with curry on the other side. At Kuretake Shokudo, however, the “dam” is not made of rice but a slice of bread, cutely carved to reflect the verticle rails of the nearby Oma Dam. Available in two meat options (deer and wild pig), the dam curry was introduced in March 2015 and has been a popular item among its diners – this, despite it not being on the menu!

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Sight

feature

The Trip To The Past During the Edo period (1603-1867), the old Tokaido Highway was one of the administered routes that connected Edo (present-day Tokyo) to Kyoto. And the hardest part of the journey for travelers? Crossing the powerful, fast-flowing Oi River. You see, back in the day, the Tokugawa Shogunate forbade the construction of bridges for fear that Edo Castle would be attacked, which left only one way for travelers to cross the Oi River – by wading. It was an immensely strenuous task, what with the high volume of water rushing down from the Southern Alps. To facilitate the crossing, local men were employed to either carry travelers directly on their shoulders or on the Rendais (small carriages) for a fee.

Meanwhile, due to a government rule known as Kawadome – it served as a monitoring board to ensure the crossing would be disallowed should there be heavy rainfall – Shimada City thrived with travelers who had to stay in the city during the crossing ban. It was then that a unique culture, known as the Kawadome Culture, fluorished.

Shimada City Museum Collection

The World’s Longest Wooden Walking Bridge In 1869, the ban to having bridges across the Oi River was finally lifted, which enabled the construction of the Horai Bridge. Recognised by the Guinness Book of Records as the abovementioned title, the formidable Horai Bridge was completed in 1879 at a length of 897.4 metres. Originally serving as a bridge for the people of Shimada City to cross over to the Makinohara Tea Plantation, the Horai Bridge is now a major tourist attraction. As night falls, the bridge would be lit up, making for a magical sight to behold.

Strolling The Days of Yore To better understand the Kawagoshi traveling style of a bygone age, step into the Shimada City Museum, followed by exploring the nearby Shimadajuku Oi River Kawagoshi Ruins. The museum displays a comprehensive collection of documents and artefacts pertaining to the Kawadome Culture, from the traveler’s choice of clothing and personal items to a collection of Japanese swords produced by blacksmiths in Shimada City. As you walk down the Kawagoshi Ruins, you’d be able to soak up the ancient sights of post stations, including a restored toll gate.

A Crowning Glory A cannot-miss festival in Shimada City is the Shimada Mage Festival, held annually on the third Sunday of September. Said to be the origin of Japanese traditional hairstyles for women since the design was first created in the 13th century, this festival involves a bevy of single ladies, each sporting a unique hairstyle, dancing and parading down the grounds of Uda-ji Temple in Shimada’s city centre. The Shimada Mage Festival will be celebrating its 60th year anniversary in 2017, so it should be one heck of a hair-raising spectacle!

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Smiles

People

feature

The

of the Countryside

Fumiko Morishita, Association of Kawane City Development

Her love of Kawane-cho, which has merged into Shimada City since 2008, is palpable in her work. Handling media relations for the non-profit organisation (NPO), Fumiko actively seeks out opportunities to put the Oigawa Railway in the spotlight in order to help in the development of the city. Here, the cheerful and sprightly lady tells us more about her mission.

Can you share with us more about the NPO you work at?

Before Kawane-cho was merged into Shimada City, it used to have its own local government.

Local residents feared that their voices would no longer be heard after the merger, which was why the NPO was founded – to assuage their fears, to ensure their concerns were not silenced.

What’s your role with the NPO? In essence, I help promote the city to the media. The NPO works closely with the Oigawa Railway, and we always try to find opportunities to promote Kawane-cho as part of the Oigawa Railway experience. Apart from media relations, I also organise activities such as walking tours around tea plantations. I feel extremely blessed to be able to do what I do for the city I love.

Why do you love Kawane-cho?

The mountains, tea plantations, fresh air, people … everything! Truth be told, when I first moved to Kawane-cho from Shizuoka City 47 years ago, I wasn’t used to the slower pace of life here. But over time, the city nurtured me and made me feel I’m finally home. There are great opportunities for women here, thanks to the local women’s association. And, the deep-rooted sense of community fostered among the locals is incredibly humbling.

HIDEFUMI KIMURA, KIMURA DRINK

From unique flavours (curry lemonade, anyone?) to highly innovative packaging, the bottled soft drinks from Kimura Drink are the pride and joy of Hidefumi, the thirdgeneration president of the 63-year-old company. Read on as he shares his work motto as well as what endears him to Shimada City, where he was born and raised.

Tell us more about Kimura Drink.

My grandfather founded the company in 1953. One of our earliest bottled drinks that remains popular today is the Original Marble Ramune, also known as lemonade. The design of the bottle was introduced by an English engineer called Hiram Codd during the 19th century – the bottle is made of glass and sealed with a glass marble. We are one of the only few in the world who still manufacture such bottles today.

There are so many interesting flavours!

We produce very limited quantities for each flavour, but what we lack in quantity, we make up for in variety, quality, and uniqueness. We have more than 200 flavours of bottled drinks.

I try to come up with one new flavour every month so as to do my part to help boost the economy of Shimada City.

What do you like about Shimada City?

I like the people and environment. More importantly, I was born and raised here, and I still keep in touch with many good friends whom I grew up together with.

What is your work motto?

When major corporations chase a particular trend, we launch something entirely different.

I think our philosophy works, because since 2006, we have been receiving the Gold Quality Award by the Monde Selection every year.

Do you have a personal favourite?

Yes, it’s Isaburo Cider, which has a roasted sweet potato flavour. Isaburo is the name of my grandfather. When I was young, I used to help him roast sweet potatoes in the backyard, so this drink was created to honour him, in many ways.

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Oigawa feature

When you’re travelling along the agriculturally rich Oi River, it would be a shame if you didn’t bring home a souvenir or five!

Keepsakes

Green Tea Yok an from Miura Seika

A must-buy at this bright and cheery 90-year-old sweets shop in Shimada City is its green tea yokan, which is made using green tea from Kawane to lend the yokan a delicate bitterness. Another special feature of this green tea yokan lies in its awardwinning original packaging designed by the owner and his father in 1980 – tiny cylinders that resemble miniature loose tea cylinders. Traditionally, yokan is cut into 55g dices, but the ones at Miura Seika are presented in 32g cylinders, which make for easier, more hygienic consumption. Other yokan flavours such as yuzu and azuki are also available here.

Assortment of Green Tea Products from Kanesu Seicha

Loose Tea Leaves and Container from Sabo You Sabo You is not just a tea house but also a retail shop, selling a wide variety of items that make perfect souvenirs. It stocks a nice collection of loose tea leaves grown in Kawane, not only green tea but including Nagomi Kocha, a type of calming black tea whose leaves are roasted at Sabo You before being packed into the tea house’s original packaging. Complement the loose tea leaves with one of the many pretty tea leaf containers at the shop, available in various shapes, sizes, patterns and designs.

A tea manufacturing factory/wholeseller/ retailer founded in 1957, Kanesu Seicha has amassed an impressive bevy of accolades for green tea products, including Real Matcha Chocolate – tiny squares of heavenly chocolates that are handmade using top-grade matcha from Shimada City with no artificial flavourings, sweetners and preservatives. These chocolates are also available in Hojicha and Amazake flavours.

Another award-winning item is Ibuki, an incredibly rare hybrid green tea in a wine bottle that costs 17,280 Yen (SGD 230)! It took Kanesu Seicha 20 years of research to create this perfect hybrid green tea, which has an unusually rich umami flavour and looks almost gold in colour – a shade that’s befitting of its exceptional quality.

Tea Ceremony Set from Shitoro Pottery Comprising a set of dishes made of clay, a traditional tea set handmade by an artisan is hard to find these days – much less an artisan with direct family relations to Lord Enshu Kobori, a highly revered tea master during the early Edo period (1603-1867)! Meet Ritou Aoshima, the owner of Ritou Shitoro Pottery who hopes to revive the lost art of traditional tea ceremonies. He has been handmaking Enshu-style tea sets for over two decades, with some of his creations being exhibited in a gallery in Tokyo. The clay he uses, sourced from the region, contains certain pigments that give his creations a lovely sheen; furthermore, this type of clay becomes markedly compressed when fired in the wood oven, making it suitable for producing thin ware that’s hardy.

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Souvenir

Antou from Shimizuya As featured on P19, Shimizuya is one of the oldest sweets shop in Shimada City, having been around for more than 300 years. It sells over 20 different kinds of items that change according to seasons, with bestsellers such as Komanju (miniature steamed red buns) and Antou. The latter is essentially red bean yokan with a unique centre known as gyohi – made using starch, gyuhi boasts a slightly chewy texture that’s lighter than mochi.

Shimada Obi from Ryugetsudo This 110-year-old sweets shop is now run by the fourth generation of the family, a pair of young brothers who have different sweet-making styles: one of them specialises in Japanese sweets, and the other, in Western sweets.

A must-buy is Shimada Obi, which separates the red bean paste from the shell so the latter remains crispy for longer.

As its name implies, this snack is shaped like a Shimada Obi – an ernomous sash commonly seen at Shimada Obi Matsuri, a highly celebrated festival that takes place onces every three years in the city.

Soy Sauce from Maruie Shoyu Kawane Honke The only soy sauce brewery in Kawane, this brewery produces quality soy sauce and miso paste under natural temperature and speed, and in the same sugi (Japanese cedar) barrels – only 12 of them – since it was founded in 1910!

Bottled Drinks from Kimura Drink

Momentos from Oigawa Railway Whether it’s a miniature version of the harmonica played by the friendly train conductor, or a digital alarm clock in the shape of a steam locomotive, these rare finds are available exclusively on board the train, so remember not to alight without buying one!

You can also get other Oigawa Railway souvenirs at Plaza Loco.

From Shizuoka Cola that’s made with green tea to a banana-flavoured lemonade whose bottle packaging can be peeled off like a banana skin, Kimura Drink’s eye-popping variety of bottled drinks can be found in its entirety at the flagship store in Shimada City. Definitely a must-buy for your family and friends!

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You can enjoy authentic taste with Japanese quality.

We have counter seats with individual cooking stove so even if you come alone, you can still enjoy Yakiniku. We are equipped with big and small tables, and semi-private room, that can accommodate groups and parties. Craving for a hearty plate of beef? You can choose from US Beef to Japan Wagyu Beef at a very resonable price, our Nami-karubi (Regular Chuck rib) is selling at only $12, which goes really well with our rice from koshihikari, Niigata, Japan. Our Jo-karubi (Premium Chuck rib) is very tender and have a very delicate taste. Dip it in our special citrus flavor sauce and it will taste very refreshing with a hint of sweetness.

Asahi Super Dry Draft is half price (regular price is $9.00) Promotion will end at the end of Jan 2017.

Yakiniku JanJan

43 Cuppage Road, Cuppage Terrace (S)229463 Tel:6908-9968 Opening Hours: Mon-Sun & PH 18:00 â&#x20AC;&#x201C; 23:30

GYOZA no OHSHO SINGAPORE

Take out gyoza and bento (lunch box) are available.

5 Koek Road #01-10 Cuppage Plaza (S)228796 Tel:6735-7068 Opening hours: Mon-Sat 11:30 - 2:30(LO) Sun&PH 12:00 - 24:00(LO)

We are a branch of an old established bar in Yokohama.

Our interior decoration is from the cable car of San Francisco in 1980s, and more than 300 kinds of alcohol drinks here. Our original Mojito uses fresh mint. We open until very late. And you can enjoy live premiere league game with our cable tv.

The homemade pizza and burgers from snack menu is also highly recommended.

All our ingredients are directly from Tsukiji. We serve very authentic Japanese food but atmosphere is very casual.

Every Monday Sapporo draft beer (mug) is $6.00 only!

CABLE CAR 1890â&#x20AC;&#x2122;s SALOON

49 Cuppage Road, Cuppage Terrace (S)229466 Tel:6835-3545 Opening hours: Mon-Wed 15:00 - 3:00 Thu,Fri&PH eve 15:00 - 4:00 Sat 12:00 - 4:00 Sun&PH 12:00 - 1:00

TAMAYA DINING

45 Cuppage Road, Cuppage Terrace (S)229464 Tel:6835-3539 Opening hours: Mon-Sat 18:00 - 23:30 Sun&PH 16:00 - 22:30

Listings

feature

Sumatakyo Bridge of Dreams Senzu Kawanehon-cho, Haibara-gun, Shizuoka 428-0411 Horai Bridge 2, Minami, Shimada city, Shizuoka 427-0024 Tel:0547-37-1241 Shimada City Museum 1-5-50, Kawara, Shimada city, Shizuoka 427-0037 Tel: 0547-37-1000

Dining/Food Yoshizen 1860-4, Kanayaizumi-cho, Haibara-gun, Shizuoka 428-0014 Tel:0547-46-1869 Noguchiya 228-1, Shimonagao, Kawanehon-cho, Haibara-gun, Shizuoka 428-0314 Tel:0547-56-0046

Seiko Udoku 316-1, Kawanehon-cho, Haibara-gun, Shizuoka 428-0313 Tel: 0547-59-2333 Kuretake Shokudo 352, Senzu, Kawanehon-cho, Haibara-gun, Shizuoka 428-0411 Tel: 0547-59-2985

Nakaya Shuten 228, Yokookashinden, Shimada city, Shizuoka 428-0005 Tel: 0547-45-3208 Tororoya Tororo 3172, Kanayafujimityo, Shimada city, Shizuoka 428-0034 Tel: 0547-32-9637 Sabo You 4693, Minari, Kawane-cho, Shimada city, Shizuoka 428-0103 Tel: 0547-53-4488

Suikoen 279, Senzu, Kawanehon-cho, Haibara-gun, Shizuoka 428-0411 Tel: 0547-59-3100

Shimadajuku Oi River Kawagoshi Ruins 1, Kawara, Shimada city, Shizuoka 427-0037 Tel: 0547-37-1000 (Shimada City Museum)

Miura Seika 717-5, Ieyama, Kawane-cho, Shimada city, Shizuoka 428-0104 Tel: 0547-53-2073 Kanesu Seicha products Department stores and selected shops in Shizuoka Tel: 0547-46-2069 (Kanesu Seicha Office) Ritou Shitoro Pottery 579-3, Yokooka, Shimada city, Shizuoka, 428-0004 Tel: 0547-45-3858 Ryugetsudo 6-7847, Hontori, Shimada city, Shizuoka 427-0022 Tel: 0547-37-3297

Shopping Plaza Loco & Loco Museum 2-1112-2, Kanayahigashi, Shimada city, Shizuoka 428-8503 Tel: 0547-45-4112 Minoya 2-4-10, Hontori, Shimada city, Shizuoka 427-0022 Tel: 0547-37-2846

Maruie Shoyu Kwame Honke 796, Ieyama, Kawane-cho, Shimada city, Shizuoka 428-0104 Tel: 0547-53-2212

Shimizuya 2-5-5, Hontori, Shimada city, Shizuoka 427-0022 Tel: 0547-37-2542

Kimura Drink 1082, Kawashiri, Yoshida-cho, Haibara-gun, Shizuoka 421-0302 Tel: 0548-32-7555

Sato Sumatakyo, Kawanehon-cho, Haibara-gun, Shizuoka 428-0411 Tel: 0547-59-2387 Sights Oigawa Railway Shin Kanaya station 2-1112-2, Kanayahigashi, Shimada city, Shizuoka 428-8503 Tel: 0547-45-4112 Foret Nakakawane Chameikan 71-1, Mizukawa, Kawanehon-cho, Haibara-gun, Shizuoka, 428-0312 Tel: 0547-56-2100 Senzu station 1216-5 Senzu, Kawanehon-cho, Haibara-gun, Shizuoka 428-0411 Tel: 0547-59-2065

Minpaku Itsuka 3434, Ieyama, Kawane-cho, Shimada city, Shizuoka 428-0104 Tel: 080-6948-2171

Okuoi Kojo station Umeji, Kawanehon-cho, Haibara-gun, Shizuoka 428-0401

Special Thanks: On the left: Toyofuku Yamamoto Corporate Planning Division Oigawa Railway Co., Ltd On the right: Mr.Yoshiaki Tsuchiya Tourism Division Shimada City Government

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

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masters

As You LIKE IT

Imagine going into a restaurant and not quite knowing what to expect. Omakase describes a type of Japanese dining where the chef decides what you eat.

Here are three restaurants to enjoy an amazing omakase experience.

Hachi

30

Ginza Yoshihiro Sushi Mitsuya

TEXT VANESSA TAI PHOTOGRAPHY RAYMOND TOH/VINEYARDPRODUCTION, CHARLES CHUA/A THOUSAND WORDS

“I

’ll leave it up to you.”

That is what omakase means. Derived from the phrase “makaseru”, which means “to entrust”, omakase is style of dining where the chef decides what the customer eats. This usually involves creating dishes based on whatever is in season, and the freshest produce available.

If you’re not familiar with omakase dining, you may find the concept a little strange at first. However, dining at a top-quality omakase restaurant is often a magical experience where you get to witness the chef’s creative genius. Because omakase restaurants tend to have smaller, more intimate settings, you’ll get to interact with the chef to find out more about the dish, the type of ingredients he uses and where they’re from, why he’s decided to use a particular preparation method, the best way to enjoy the dish, and so on. It’s almost like a theatrical performance where you get to pick the mind of the artist.

A typical omakase menu comprises of a variety of courses, from appetisers to desserts. The chef will present a series of dishes, usually starting with the raw dishes and lighter fare before proceeding to heavier dishes. While some omakase restaurants focus exclusively on sushi, others also incorporate other cooking methods such as grilling or simmering.

Dining at an omakase restaurant is a delightful sensorial journey; every meal is a pleasant surprise.

A s Yo u L i k e I t

A

ccording to Chef Sawada, he owes all his knowledge and skills as a chef to Chef Tatsuya Nakayama, his master at Kaiseki Botan, a traditional omakase restaurant in Tokyo where he worked at for 10 years. Today, Sawada is an acclaimed chef in his own right, having worked in a number of top restaurants across the region. He took over the helm at Hachi in April 2016.

Akinori Sawada

Executive Chef at Hachi Restaurant

What makes omakase at Hachi Restaurant special?

Hachi is a true omakase restaurant in the sense that we don’t have an a la carte menu at all. This means there is very little food wastage as we design our menu based on what we have. At Hachi, we are also fastidious about food presentation; this is why we’ve invested over $350,000 on handcrafted Japanese crockery.

How do you decide what to serve to customers?

In omakase restaurants in Japan, they typically create a menu based on the produce provided by their suppliers. However, because we don’t have easy access to ingredients, we do things a little differently in Singapore. We usually have a menu in mind before we order the ingredients. Our ingredients are flown in four times a week from Japan. Most of our ingredients are from Tsukiji Market, but we also have suppliers from Osaka and Fukuoka.

Before serving a customer, I’ll try to find out if they have any dietary restrictions or preferences.

I try my best to accommodate their requests but it’s not always easy, as certain dishes require a lot of prep work so I cannot always decide on the spot what to serve.

What is the most important thing when it comes to omakase?

The quality of ingredients is paramount. However, it’s also important to have a strong understanding of the ingredients so you know the best methods to use to bring out the flavours and textures.

Where do you get your inspiration?

We are very fortunate because each year, our company organises research trips to Japan where we get to dine at top-quality dining establishments.

These trips are always interesting and they help me see things from the perspective of a customer.

However, when it comes to creating menus, I still prefer using my own ideas.

Hachi is located at 6 Mohamed Sultan Road, Tel: 6734 9622

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I

Chef Harada is passionate about creating good sushi and sharing his knowledge with his customers. “The satisfaction of my customers is very important to me,” says Chef Harada. The affable chef has many years of experience under his belt, moving from Tokyo to Hong Kong and back to Japan for a short stint before arriving in Singapore in 2013 to start Sushi Mitsuya.

What is your philosophy towards omakase?

Our concept is similar to a school. I enjoy educating and interacting with my customers on the seasonal ingredients we use, why we use a particular cooking method or ingredient, the type of rice we use, and so on. In Japan, many of the chefs at sushi restaurants can’t speak English very well, so it’s hard to have that communication with nonJapanese speakers.

How do you usually plan your menu?

Our menu is designed around the season’s freshest produce. We bring in our ingredients four times a week from Japan — about 80 percent are from Tsukiji Market in Tokyo, and the other 20 percent are from various suppliers in Hokkaido. I usually change the menu about once a month but for our regulars, I try to tweak the menu so that they get to enjoy the ingredients in a different style.

Tell us about some of the challenges you face as an omakase chef.

Customers are getting more and more discerning.

Many of them have eaten at top sushi restaurants in Japan and would often share their experiences with me. Some of them ask very technical questions so I’m always kept on my toes. However, I enjoy this as I believe this is the point of having a sushi counter — for the customer and the chef to have direct communication.

What is the most important thing when it comes to omakase?

A good chef is able to gauge a customer’s reaction and pre-empt their needs. For example, if the chef beside me is preparing some sea urchin and the customer seems interested, I will include it in their menu. I will also observe the type of drink they ordered so I can pair the dishes to their beverage of choice.

Sushi Mitsuya is located at #01-01 60 Tras Street , Tel: 6438 2608

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Ryosuke Harada

Head Chef at Sushi Mitsuya

A s Yo u L i k e I t

I

f you were a regular at the Pine Tree Club (now known as The Pines Club) or Nogawa Restaurant from the mid- and early-90s, you may recognise Chef Leo, who honed his skills at these fine establishments. Today, he continues to flex his creativity as a chef at Ginza Yoshihiro, located with the Marina Mandarin hotel.

Ron Newton Leo Chef at Ginza Yoshihiro

What makes the omakase at Ginza Yoshihiro unique?

At Ginza Yoshihiro, an integral part of our omakase menu is the oden. Our oden is different from the oden you’ll typically find in Japan — instead of a sweet, cloudy broth, ours is clear and slightly salty.

We wanted a mild-tasting broth as we use premium ingredients such as black pork, A5 Wagyu beef, king crabs, and abalones. If the flavour of the broth is too strong, it will overpower the ingredients’ subtle flavours.

What is the most important thing when it comes to omakase?

The freshness of the ingredients is of utmost importance. It’s also crucial to have a good understanding of your customer’s preferences.

At Ginza Yoshihiro, most of our customers are Singaporeans and they tend to prefer the best cuts of meat and the highest quality ingredients. However, they prefer to have small portions of each dish. By understanding what your customer wants, you’re better able to create a menu that is pleasing to them.

How do you decide what to serve to the customers?

We typically change our menu every two weeks, depending on the ingredients we get. For example, in winter, one of the ingredients in season is shirako (cod fish milt). This can be prepared in a variety of methods — raw, tempura, or in a double-boiled soup. Another ingredient in season is fresh salmon roe, which we usually serve atop chawanmushi with sea urchin.

Where do you get your inspiration?

On the spot, based on the customer’s request. I can customise the menu to create off-the-menu items based on their dietary preferences. For example, I’ve created a sushi for vegetarian customers, it’s made with dried gourd topped with sesame sauce, truffle oil, and a bit of edible flowers.

Ginza Yoshihiro is located at #04-600 Marina Mandarin, 6 Raffles Boulevard, Tel: 6734 8842

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advertorial

What Exactly is

ZEN-SAI Find out more about the set of appetisers produced exclusively in Shiga prefecture.

L

ed by a team of dedicated F&B professionals heading the “Omi-takumi project”, the idea for ZEN-SAI came about as they wanted to showcase the best of Shiga produce and bring it to the rest of the world. A set of appetizers - all made using Shiga’s freshest ingredients - was created for this purpose. Kenji Kiyomoto and Takeshi Kawanishi - both of whom are Washoku chefs, or chefs who are masters in the art of traditional Japanese cuisine - are responsible for leading this projects. They are also certified to lead food ceremonies at Shinto rituals.

The items in the ZEN-SAI set are wonderful finger foods that would pair well with sake or any other alcohol of your choice!

Chef Kenji Kiyomoto

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Chef Takeshi Kawanishi

?

Introduction of Omi-takumi project

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his is a collaboration between the government of Japan and local business members in Shiga prefecture, including Japanese chefs, a sake brewery owner, a Japanese pickles company, and so on. “Takumi” is the Japanese word for “professionals”. They have created appetisers using Shiga products and ingredients, and are now exporting them as “ZEN-SAI”. The aim is to bring Japanese cooking techniques to the world. This follows their participation in a food event in Milan last year where their products were marketed as “Zen-bento”. This set is made using only vegetables and proved to be a hit among participants of the food event. They are now keen to introduce their products to the Asian market, with Singapore being the first stop. In addition to vegetables, consumers in Asia can also look forward to Omi beef and sake from Shiga prefecture. Read more about it on the next page!

*The Omi -takumi project is supported by the Furusato-specialties Supporting project Subsidy 2016

ZEN-SAI Tasty and convenient If you own a Japanese restaurant or eatery, and are keen to expand your menu, why not consider some of ZEN-SAI items from Shiga prefecture?

All of the offerings have been precooked, flash frozen and vacuum-packed using the latest freezing technologies in Japan, before being exported to Singapore. The food is ready to eat with no cooking needed after being defrosted. Rest assured that all the dishes have been prepared in Japan, by Japanese chefs for a guaranteed authentic taste.

Furthermore, the menus change with the season, with only the freshest available ingredients being used. Much thought has also been put into packaging, so the food items are easy to store, and can be stored for up to 90 days!

With no unnecessary chemicals or additives, your customers can look forward to food that’s both delicious and nutritious.

Recommendation:

ZEN-SAI Maruju-kuromame

Stewed and mashed sweet potatoes are mixed and topped with sweet black beans to create this beautiful traditional Japanese sweet dish. It’s usually eaten as an appetiser.

Mazechaina

Mazachaina refers to pickled vegetables that have a spicy sesame flavour. It is a mix of cucumber, young tomato and hinona (a type of radish unique to Shiga). Thi award-winning appetiser whets the appetite, and usually eaten with congee or onigiri.

Omi beef

Out of the many types of wagyu beef available in Japan, omi beef has the longest history and is believed to have been presented to the shogun during the Edo period. The cows subsist on a diet of rice straw, which contributes to the amazing marbling of the beef.

Biwasalmon sushi

This sushi is made using smoked salmon from Lake Biwa. As this salmon grows only in fresh water, it is fatty, yet has a silky and light taste compared to other varieties of salmon. The variant of rice used to make this sushi is omi-mai, which is also cultivated in Shiga prefecture.

Raku sake

Raku is one of the labels produced by the Matsuse Sake Brewery. The brewery is proud of the fact that up to 90 percent of the ingredients used in making this sake are from Shiga prefecture.

Introducing Shiga prefecture Shiga is sometimes still known by its old name “Omi”. The prefecture forms part of the Kansai region in the western part of Honshu island, and can easily be accessed from Kyoto, Osaka and Fukui. Its prime location in the centre of the mainland means that Shiga has developed to be Japan’s hub of agriculture. Encircling the largest freshwater lake in Japan, Lake Biwa, the prefecture is famous known for its sake, rice, vegetables, and Omi beef. Acquaint yourself with some of Shiga’s most well loved produce, right here.

SAMPLE SHIGA SPECIALTIES AT LEWIN TERRACE! Intrigued by ZEN-SAI you see on these pages? Then pencil down the following details into your calendar! At this exclusive tasting for F&B industorial sectors, you’ll be able to try up to 13 types of uniquely Shiga specialties, including Omi beef, biwasalmon sushi, and much more.

Chefs Kenji Kiyomoto and Takeshi Kawanishi from Shiga will be on hand to explain more about the dishes that will be available at the tasting.

Places are limited so be sure to RSVP today. For enquiries or to RSVP for the event, kindly email to info@zen-sai.com.

Shiga Food Fair

Dates: 16th February 2017 Venue: Lewin Terrace, 21 Lewin Terrace, Singapore 179920

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tools

Chasen

S

teeped in centuries of tradition, the tea ceremony is an intrinsic part of Japanese culture. And, at the heart of the ceremony is the chasen (bamboo whisk). The chasen is used to whisk a bowl of matcha (finely ground powdered green tea) along with a small amount of hot water, giving the tea its creamy, frothy texture.

Composed of a series of precise hand movements and graceful choreography, the tea ceremony is an ode to the exacting nature of traditional Japanese arts.

This attention to detail is also reflected in how the chasen is manufactured. Each chasen is made by hand, with the tines carefully cut from a single bamboo stalk before being carved into shape.

It is not possible to manufacture the chasen with machines; the art of making these bamboo whisks is passed down from one generation of craftsmen to the next. This makes each chasen a unique and exclusive product.

How To Use Although the traditional tea ceremony is performed in special Japanese teahouses, you can certainly enjoy a great bowl of matcha tea at home too. Just remember — good matcha powder tends to be a little clumpy, so it’s important to sift the tea

36

the Dream

beforehand. Also, the water you use should’ve come to a boil and then left to sit for a few minutes.

When the water has come to a boil, pour a little into your tea bowl to warm it. Dip your chasen into the water so as to soften the tines, allowing them to unfurl. From there, whisk the chasen for a few seconds in the plain water before pouring the water out of the bowl and drying it.

To whisk, add about half a cup of hot water to your bowl of matcha. Start whisking slowly before picking up speed, whisking back and forth (not in a circular motion) until you notice bubbles starting to form. While still whisking quickly, slowly draw the chasen up towards the surface. When you reach the surface, slow the whisking a little. This helps break up the larger bubbles on the surface, giving you a perfectly sleek layer of foam.

As our kitchens get increasingly modernised, some people have questioned the necessity of using the chasen. Can’t we use an electric milk frother instead? While some people feel the end-results are similar, purists still prefer using the chasen. As Japanese food blogger Kohei puts it, “If you like matcha tea and want to continue consuming it, I recommend you to get a chasen. You will appreciate the gentle foam created with a fine art of bamboo.”

Caring For Your Chasen

In traditional tea ceremonies, the chasen is used only once before being discarded. Of course, in less formal settings, like at home, you can reuse the chasen after washing. Here’s how: 1. First, you’ll need a whisk keeper to store your chasen.

It helps the bamboo tines maintain their shape, prolonging its lifespan.

2. Clean the chasen after each use. Keep it dry as extended contact with moisture can easily cause mould to develop.

3. Before each use, be sure to inspect your chasen for any broken tines and remove any broken bits before whisking. You wouldn’t want to accidentally swallow a piece of bamboo!

TEXT VANESSA TAI

This bamboo whisk is central to the traditional preparation of matcha tea.

Enjoy the live experience of having a

Eight precious seats & a very beautiful night

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60 Collyer Quay, Level 10 OUE Tower, S(049322) TEL: +65 8425 7835 Opening Hours: Mon-Sat Lunch 12:00-15:00 Dinner 18:00-22:30 Closed on Sundays http://sushimieda.sg

Akkeshi produced Oyster

Hokkaido is blessed with a wondrous bounty from both the sea and the land.

It is world renowned for the freshness of its seafood and superb quality of beef, vegetables and dairy. HOKKAIDO IZAKAYA serves the best of Hokkaido's produce from the towns of Yakumo, Akkeshi, Furano and Kamishihoro in a friendly, casual environment.

Wagyu Roasted Beef Rice Bowl

Hokkaido Wagyu Steak with Salted Kelp on the side

Hokkaido Uni Ikura Salmon Rice Bowl

HOKKAIDO IZAKAYA

•95 Tanjong Pagar Road S(088516) Tel: +65 6221 7118 Opening Hours: Mon-Sat Lunch 11:30 - 14:30 (L.O. 14:00) Dinner 18:00 - 24:00 (L.O. 23:00) Sun & PH Lunch 11:30 - 14:30 (L.O. 14:00) Dinner 18:00 - 22:30 (L.O. 21:30) •435 Orchard Road #04-51 S(238877) Tel +65 6262 3461 Opening Hours: Mon-Fri Lunch 11.30 - 15.00 (L.O. 14:30) Dinner 17.00 - 22.30 (L.O. 21:00) Sat, Sun & PH Lunch 11:00 - 15:00 (L.O. 14:30) Dinner 17:00 - 22:30 (L.O. 21:00) http://www.hokkaidoizakaya.sg/

For more than a decade, PJ Partners has been building bridges between the unique cuisines of the world, first introducing exotic international cuisines to Japan, and today, exporting the outstanding Japanese food culture to other countries. PJ Partner currently has 12 restaurants in Japan,8 restaurants in Singapore, 3 in Jakarta and 1 in Hawaii.

PJ Partners Group

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cool bites

Playing with Food

Sayoko Yajima

Find out what this creative team is doing to shake up the retail scene in Japan.

Mt Isetan Chocolaterie

Art You Can Eat One of Kloka’s most memorable projects is with the department store Isetan.

They created a giant chocolate mountain, where shoppers could mine sweets and candy dressed up to look like precious stones. There was even a faucet at the side of the mountain, which shoppers could turn on to get delicious, silky smooth hot chocolate.

Yajima explains, “A lot of my inspiration is drawn from fairy tales and childhood memories. For the project with Isetan, I wanted to create a story around a traditional mine, which lets you excavate treasures.”

Mt. Isetan Chocolaterie was certainly well received by the public,

with shoppers waiting up to three hours in line to explore the installation.

Subsequently, Kloka has also been approached by other department stores to create similar food installations.

In August 2016, Kloka teamed up with bags and accessories brand Samantha Thavasa to create “Bonbon Kingdom”, a confectionery wonderland at the brand’s store in Omotesando, Tokyo. The store was transformed into a sugar-and-candy paradise where customers were invited to operate a specially outfitted machine to customise cupcakes or create their own cocktails using voice-recognition software.

Reviving Retail With more and more people turning to the Internet for their shopping needs, brick-and-mortar stores face the challenge of attracting footfall. These multi-sensory experiences are exactly the Customised cocktails at Bonbon Kingdom

For more information on Kloka, visit http://kloka.com/

38

kind of thing needed to breathe fresh air into a flagging retail scene.

“Shoppers are always looking for new experiences,” says Yajima, “Our challenge is to constantly find new ways to interact and engage with the audience.”

Of course, there are other practical challenges involved in each project; such as ensuring the food they use in their projects can withstand the “elements” (bright store lights, for example) and still taste great. The team at Kloka works closely with food specialists and each project takes anywhere between four to six months to complete, from concept to actualisation.

Despite the hard work, Yajima feels the pay-off comes when she sees people’s reactions. She says, “Because we work with food, I like the idea of pieces of our ‘art’ being taken home by the people who eat the food we create.”

Yajima says, “Every project we work on tells a story.”

TEXT VANESSA TAI

I

magine walking through a chocolate mine and “mining” for sweet treats.

Or whispering your troubles into a cocktail glass and getting a bespoke concoction. These are the sort of whimsical ideas the team at Kloka creates and brings to life for their clients.

Sayoko Yajima, art director at Kloka says, “Our company offers a variety of creative services. In 2012, an art gallery that specialises in foodinspired artwork approached us to create a food installation for Valentine’s Day. That sparked off our foray into food installations.”

Bring home a piece of Mt Isetan — in the form of a chocolate gemstone

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ISSUE 11 October-December 2016

MCI(P)019/08/2016

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recipes

ABC Cooking Studio Presents ...

The Versatility of Shiratama Dango Angelia Lau

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

Shiratama Dango

40

Ingredients (4 balls, 2 servings)

Step 1

26g shiratamako 23cc water A small amount of food coloring (Red)

Directions

1. Place shiratamako in a mixing bowl.

Pour water little by little while stirring.

2. Knead the mixture until it becomes soft dough. The texture should be as soft as an earlobe. Divide into 4 equal pieces and roll into balls. Add food colouring to two of the dough balls.

3. Place the dough balls into a large pot of boiling water. Keep boiling for about one minute after they rise to the top.

Lift out and place into chilled water.

Step 1

Step 2

Step 3

Mitarashi Sauce Ingredients (2 servings)

Complete!

100cc water 2tbsp soy sauce 3tbsp sugar 2tbsp mirin 1tbsp potato starch

Directions

1. Place all the ingredients into a pot and cook over medium heat.

2. Once the sauce thickens and turns glossy, turn off the heat.

Watch the video on how to make Shiratama Dango on Oishii TV!

TEXT VANESSA TAI RECIPES ABC COOKING STUDIO

“S

hiratama dango is a type of mochi made with glutinous rice flour. The difference between shiratama dango and mochi is that for the latter, you have to cook it before you shape it. For the former, you shape it into balls before cooking it.

As an ingredient, shiratama dango is very versatile. In the summers, it’s commonly served with shaved ice and ice cream. During the colder months, the Japanese people enjoy having shiratama dango with sweet red-bean soup or mitarashi sauce. Mitarashi sauce is a blend of soy sauce, sugar, mirin, water, and a bit of potato starch. Of course, you can pair the dango with other types of sauces as well, such as red bean paste, kuromitsu (brown sugar syrup), or kinako (roasted soy bean flour).

One thing to remember when preparing the shiratama dango is not to use too much water when mixing the glutinous rice flour as the dough will be too soft and cannot be used. The perfect texture should be similar to that of an earlobe. When preparing the mitarashi sauce, you’ll need to watch over the sauce as it cooks so that you can turn off the stove once the glaze thickens and has a glossy sheen.

While the Japanese mostly eat shiratama dango as a dessert, they occasionally pair it with soups during the New Year. However you enjoy your shiratama dango, we hope you’ll like the recipes on the following page!”

Generally, shiratama dango is white. But as New Year is approaching, we have decided to make red and white shiratama dango. In Japan, the combination of red and white is a symbol of congratulations.

Cold Shiratama Dango with Edamame Paste

Ingredients (2 servings) [Shiratama Dango] 80g Shiratamako 2tbsp Sugar 60-75cc Water

[Edamame Paste] 160g Edamame (frozen) 20g Sugar A little Salt 2tbsp Water

Directions

1. Quickly boil the edamame. Remove the shell and peel off the thin skin.

2. Put the beans, sugar and salt into food grinder and grind it. Keep it refrigerator.

3. Place shiratamako and sugar in a mixing bowl. Pour water little by little while stirring. Knead the mixture until it becomes a soft dough.

Watch the into video There is a saying that it should be as soft as an earlobe.

Divide 12 on how to make sushi pieces and roll into balls. rice on Oishii TV! 4. Use finger to make an indentation in the center, so that it becomes ellipse shape.

5. Place the balls into a large pot of boiling water. Keep boiling about 1 minute after they rise to the top. Lift out and place into chilled water.

6. Serve it with edamame paste.

Black Sesame Shiratama Dango

Ingredients (2 servings) 50g Shiratamako 40cc~ Water 3 tbsp Black sesame (Surigoma) 3 tbsp Sugar

Directions

1. Place shiratamako in a mixing bowl. Pour water little by little while stirring. Knead the mixture until it becomes a soft dough. There is a saying that it should be as soft as an earlobe. Divide into 12 pieces and roll into balls.

2. Place the balls into a large pot of boiling water. Keep boiling about 1 minute after they rise to the top. Lift out and place into chilled water.

3. Put the balls on plate and mix well with black sesame and sugar.

4. Serve with sesame sauce.

RECIPE AND PHOTOS CONTRIBUTED BY

ABC Cooking Studio has 135 studios currently operating in Japan. The studio provides cooking, bread, cake, wagashi (traditional Japanese confectionery), kids lesson in a comfortable and relaxed environment. In May 2016, after celebrating its first year anniversary, the ABC Cooking Studio Singapore received the Singapore Enterprise Medal of Honour Top 100 SMEs 2016. www.facebook.com/abccooking.sg

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advertorial

Only The Freshest Brews at

ORIHARA SHOTEN!

Enjoy rare Japanese liquors and sample exquisite snacks from this bar and wholesaler.

Constantly chilled One of the secrets to Orihara Shoten’s wholesaler success? Only the freshest beverages are served. Better yet, these goods are placed in large refrigeration units — during the shipping process and on the way to their storage in warehouses. The reason for doing so is simple, as explained by Maria Luisa Satoh, Senior Manager of Marketing & Sales and inhouse certified kikisakeshi at Orihara Shoten. “During the brewing process, fermentation produces acids and glucose that bacteria thrive on. These bacteria (hiochi-Bacilli) will deteriorate the quality of sake,” she shares.

“Refrigeration slows down their growth.” This means our hot, humid weather spells bad news for incoming Japanese shipments. So to preserve the integrity of beverage quality, constant refrigeration is vital.

Satoh, who oversees the unloading of the liquors in local warehouse says, “All beverages from Orihara Shoten, including beer, are specially refrigerated at 5 to 10 degrees Celsius.” The commitment to product quality is maintained from the time these beverages leave their breweries to when they arrive at homes, bars and restaurants across the island.

Sharing with the community

Founded in 1925, Orihara Shoten began as a humble retail store in Ikebukuro, Japan, and emerged as the biggest distributor of alcoholic beverages in the Kanto area. Stocking over 300 labels in a single place, it opened its first overseas wholesaler and bar in Robertson Walk, Singapore in 2009. Recently, the famed establishment even welcomed a branch in Bangkok!

42

That’s not all; Orihara’s wholesale division provides sample tastings and sake classes by in-house Sake Sommeliers for bar and restaurant owners. According to Satoh, some of the basics taught include how to serve, store, and pair sake. For example, did you know that most sake (not all though) should not be heated to over 50 degree Celsius?

This emphasises Orihara Shoten’s philosophy of sharing knowledge within the community, or “Connecting People The temperture is thoroughly With Liquor”. managed at local warehouse

Orihara Shoten’s latest branch in Bangkok

Orihara Shoten’s local warehouse in singapore

Snacks at ORIHARA SAKE

A

trip to Orihara Shoten’s sake bar is a sure to be a tasty one! Start off with a serving of delicious oden. Prepared by Master Chef Murakami from Aomori Prefecture , this fragrant, dashi and soy sauce stock is richer than the ones served in Japan.

Containing ingredients like daikon, boiled eggs, shrimp cake, and mochi wrapped in tofu skin, it’s a perfect snack to have with your drink. Or, why not enjoy some eihire (grilled stingray fin in Japanese)? This salty treat is thinly sliced and best eaten with sake.

BAR

Oden, a dashi and soy sauce-based stock with Japanese ingredients

Eihire, grilled stingray fin

Orihara Recommends

These sakes are classic brews that can be enjoyed all year round. For the holiday season, we recommend pairing these sakes with festive dishes such as roast beef, tomatoes in a light, savoury sauce, prosciutto ham with mascarpone cheese, and honey glazed ham.

IYOKAGIYA MUROKA

CHIKUHA NOTO JUNMAI

YUKINOBOUSHA YAMAHAI

Alcohol 16.5% Dense palate and fresh ending

Alcohol 15 – 16 % Clean-flavoured and savory taste

Alcohol 16% Nutty, herbal notes

Available in Singapore since June, this recent entry is soft and easy on the palate. The sake has an enveloping flavour of cooked rice, and ends with a floral note. Best served chilled in a sake cup.

Its soft plum notes are followed by a distinct acidity and savory taste. This clean-flavoured sake goes well with small bites of Eihire. Enjoy it chilled or at room temperature.

Made from the first certified organic brewery in Japan, this versatile sake contains notes of roasted chestnut and brown butter.

Best served in room temperature and paired with savory food.

WINTER SPECIAL DEAL

SHICHIKEN SPARKLING SAKE Enjoy an exclusive set of Shichiken Sparkling and artisanal sake glasses! This mildly sweet, refreshing sake is perfect for the festive season with its citrus notes.

Best served chilled.

For more information, please contact Orihara Shoten.

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MCI(P)019/08/2016

NEWLY OPENED!!!

JANUARY 2017

NEWLY OPENED!!!

DECEMBER 2016

YOKOWA presents sensational Kaiseki meals in premium dining spaces; bringing the freshest Japanese produce to bring the essence of Japanese “healthy living” and “elegant lifestyle” to Singapore.

Okowa Steam Rice

Okowa is steamed Japanese glutinous rice mixed with different interesting ingredients such as red beans, chestnuts or seafood. At Yokowa you can enjoy various sets with chicken or fish to go perfectly with the rice. Enjoy 3 kinds of Okowa: Sansai (mushroom and wild vegetables, carrot), Gomoku (green bean, carrot, mushroom, burdock, gingko, konjac), Shirasu (gingko, green been, dried anchovy).

The main and side dishes goes perfectly with our okowa. Select our set meals starting from $26++ and top it up with our fresh sashimi and a la carte dishes from $15++. We have exclusive sake selections shipped directly from Japan.

21 Duxton Road, Singapore 089487 〈Mon～Sat〉 Lunch 11:30-15:00 (L.O. 14:30) Dinner 17:00-24:00 (L.O. 22:30) 〈Closed on Sunday〉 Tel: 9770 2122 https://www.facebook.com/YOKOWA.sg www.yokowa.sg