Oishii#13 ebook by Oishii

ISSUE 13 April-June 2017

HelloKOTO

MCI(P)019/08/2016

A charming mix of old and new. Discover a whole new side of Koto City on p12 now!

KOJI UP!

What’s the secret sauce?

Tendon Loving Care Tendon masters are no fry guys.

CHEF GUNTHER HUBRECHSEN

“It’s no secret I’m a big fan of Japanese produce!”

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 www.yokowa.sg https://www.facebook.com/YOKOWA.sg Instagram: @yokowa.sg

contents 33

Cherry Blossom Season Spring in Japan is almost synonymous with the blooming of Sakura. Apart from viewing

cherry blossoms, do you know

03 04

Gunther’s Restaurant is a huge

you can also eat them?

fan of Japanese produce and he cannot lie.

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

Quest For The Best

Meet the man who brought the

Moulding A Food Culture Miso, soy sauce, sake: these three everyday food items have one thing in common.

The dish pictured on this cover of Oishii was specially prepared by Chef Gunther Hubrechsen.

10 12

Hello Koto Get a taste of the Edo era as you walk down the downtown

only Michelin-starred ramen restaurant to Singapore.

Uni-versal Appeal Chef Gunther Hubrechsen of

28 33

Can you guess what it is?

neighbourhood in Koto.

Love Me Tendon Three chefs share their secrets to a great tendon.

Reinventing The Sweet Find out how this innovative Japanese company has revived a traditional Japanese sweet

that dates back to the Edo era.

A Japanese Take On Chopsticks Welcome to our new column on dining etiquette! In this issue, we explore Japan’s unique chopstick heritage and

etiquette.

Flavour Your Meats With Teriyaki Sauce Master the steps to making the perfect teriyaki sauce, thanks to ABC Cooking Studio!

opening notes

Cherry Blossom Season Welcome to a new

n Japan, the graceful passing of Spring is marked by the blooming of Sakura (cherry blossoms), which you can witness sometime between late April and early May. In my opinion, watching Sakura petals flutter gently to the ground is a mesmerising experience everyone should experience at least once in their lives. During this time, fields and concrete terrains across Japan are covered in the loveliest shades of white and pink, creating Instagram-worthy scenes wherever you go. For the Japanese, Spring — specifically the blooming of Sakura — symbolises transience and the nobility of human life. One of the best ways to properly appreciate the week-long flowering of the cherry blossoms, is to participate in as many observation parties – or hanami, as locals affectionately refer to it.

A Postcard from Japan Oishii reader, Low Hsien An, shares with us his favourite Springtime memories in Japan. He says, “This shot taken on a beautiful Spring day in Japan brings back many lovely memories. As Japanese school children enjoy a picnic, Mount Fuji creates a scenic and majestic background.”

Hanami is most prevalent in certain localities and districts within Japan. Some of the more famous spots where you can enjoy the exquisite beauty of cherry blossoms in full bloom is Matsumae Park in Hokkaido, Ka-jo Castle Park in Tohoku, Maruyama Park in Kyoto, Osaka Castle Park in Osaka, and Ueno Park in Tokyo. As nature’s timeline is unpredictable and not dictated by the demands or fancies of Man, it is hard to pinpoint the exact dates in April and May to observe cherry blossoms in full bloom. You will have to constantly check the weather reports, but once you have more details, just remember to bring along a mat to enjoy a lovely picnic with family and friends. Speaking of picnics, did you know that young Sakura leaves are often pickled in salt and plum vinegar to enhance their flavour before being used to wrap mochi? It is called Sakura mochi and imbued with a subtle flavour of cherry blossoms, making for a delightful Springtime snack. Another way to enjoy the flavour of Sakura is to add the pickled flowers in hot water to get sakurayu or cherry blossom tea. I reckon this is especially fragrant when paired with a serving of Wagashi (traditional Japanese confectionery). Alternatively, you can try combining dried Sakura leaves with Japanese green tea to make the Matcha tea even more aromatic. Quite frankly, the Japanese love their Sakura, which is why this versatile flower can be found in different variations across all seasons. After all, the emergence of Sakura doesn’t just beautify the Japanese landscape; these delicate flowers can also be enjoyed in truly unique and creative ways in day-to-day life. If you are thinking of getting souvenirs for loved ones back home, consider the lovely tea spoons and tin tea canisters that are crafted using the bark of Sakura trees. These meticulously created pieces have a shiny and beautiful pattern once polished, and will age beautifully with the passing of time. Spring in Japan, however, is not just defined by cherry blossoms and hanami. There are plenty of other colourful festivals to check out during your time in Japan. These include Sanja Matsuri, one of the wildest and largest festivals in Tokyo. Held on the third weekend of May, it commemorates the founding of the ancient Buddhist place of worship, Senso-ji.

TEXT ARMAN SHAH

beginning.

events

ASeeYear of Good Food and experience the best of Japan’s F&B industries at these must-visit events.

TOKYO, JAPAN

Wine & Gourmet Japan 2017 12 to 14 April 2017

purveyors of wine and fine foods, this is the exhibition for you. This year, there will be 200 companies from the wine, beer, spirits, and gourmet food industry exhibiting their wares, and over 80,000 visitors expected.

Kansai Gaishoku Business Week 2017 23 to 25 May 2017

OSAKA, JAPAN

This is the Osaka edition of Japan’s largest tradeshow focusing on the restaurant and food service industry. There will be a similar event held in Tokyo later in the year. With a focus on business matching, this tradeshow aims to create business opportunities for suppliers and restaurateurs in the Japanese restaurant industry. Here, you’ll find the largest variety of foods, drinks, services, food machine, sales promotion tools, and hygiene products being exhibited.

TOKYO, JAPAN International Food Ingredients & Additives Exhibition and Conference 2017 24 to 26 May 2017

This three-day event is Japan’s largest event dedicated solely to the food additives and ingredients industries. Here, you’ll find a wide variety of manufacturers – from antioxidants to amino acids, seasonings and spices to starches and soya products.

TOKYO, JAPAN Olive Marche Tradeshow 2017 7 and 8 July 2017

TOKYO, JAPAN

As its name suggests, this exhibition takes place in an open-air market area where booths have been set up to showcase all manner of olive oil products. For homegrown products, look out for exhibitors from Shodoshima town government, Shodoshima Olive Producers Association, and Kagawa prefecture.

Halal Market Fair 2017 12 to 14 April 2017

With the increasing Muslim demand for Japanese food in regions such as Indonesia, United Arab Emirates, and Bahrain, this business-matching event aims to match foreign and domestic food-related buyers with a wide range of local and international exhibitors showcasing Halal foods.

interview

Quest For THE BEST Mr Brian Chua, CEO of Tsuta Global Pte. Ltd.

At the opening ceremony of Tsuta at Pacific Plaza in Singapore, with Chef-Owner Yuki Onishi (centre).

Japanese food fan Brian Chua, was determined to win over Tsuta’s chef and owner, Yuki Onishi, and bring the only Michelin-starred ramen restaurant to Singapore.

Char Siu Ajitama Shoyu Soba

Char Siu Ajitama Shio Soba

Char Siu Ajitama Miso Soba

THE RAMEN PLAN I learned about Japanese Soba noodles Tsuta after it received one Michelin star and was widely covered in the international media. I wanted to find out more and see if Chef-Owner Yuki Onishi would agree to expanding overseas. I was fascinated with Tsuta because my business philosophy is to pick the best restaurant in different food categories and keep it affordable for the masses. A lot of Michelinstarred restaurants focus on high prices and fewer customers. However, I prefer to have many customers enjoying quality food at everyday prices.

Shoyu Soba

I have been in the food and beverage business for about three years and was part of the team that brought Hong Kong’s Michelin-starred restaurant, Tim Ho Wan, to Singapore. Using what I learned from that experience, I set out on the journey to bring Tsuta to Singapore. I contacted Yuki directly via Facebook, and he seemed open to the idea, so I flew to Tokyo to meet him. The first time I visited Tsuta to try the ramen, I had to wait over five hours before I finally got to relish the noodles. I was immediately struck by how the flavour of the broth was so light yet rich in flavour. According to Yuki, he does not intend to open more outlets within Japan but he’s keen to share his food with the rest of the world. For the outlets in Singapore, Yuki was involved at every step of the way – including the restaurant’s interior design. We strictly adhere to his recipes, processes, and cooking timings. This is important as I want to honour the reputation Yuki has built. Currently, we serve shoyu and miso soba in our new Tai Seng outlet, while the first outlet at Pacific Plaza serves the shoyu and shio soba. Currently, we are working with Yuki to come up with more unique recipes and perhaps even some limited-edition offerings. Tsuta is located at #01-01 Pacific Plaza, and #01-01 18 Tai Seng.

TEXT SHILA NAIDU

Shio Soba

“I

have always loved Japanese food. In fact, it is without a doubt my favourite cuisine. When you think about Italian cuisine, for example, we immediately imagine pasta or pizza. With Japanese cuisine, the diversity of dishes is astounding – tempura, sushi, noodle-dishes, yakimono, nabemono, street food, and more! Ramen is great but I must say, yakiniku washed down with an icy cold mug of Asahi Super Dry is what I love most. Dining in Japan is also a total experience. Their thoughtfulness, attention to detail, and excellent customer service is something I hope to recreate in Tsuta Singapore. We treat all our customers as valued guests and do not charge for service or GST. When there is a long queue, we make it a point to update customers with regards to waiting times and distribute water to them. We also deliberately kept the counter top low, so that customers can interact with the chefs and servers.

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

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CONGRATULATIONS!

While I was wondering in the ‘french district’ of Tokyo (Kagurazaka), I stumbled upon a place called, ‘la kagu’. The place has such a unique architectural presence, that I had to check it out. I decided to make a ‘tiny planet’ image (an inverted 360 photograph of sorts). This compresses allows the viewer to see the entire exterior in a bulging sphere that suggests it has something to offer on the inside as well. Little discoveries like these as well as meeting new people and learning about their lives, keep me coming back to Japan year after year. - jiatlormee This photo caught our eyes by not only the shape of a tiny planet, but entire composition of buildings and trees, and even colors. It indeed captured ambiance of Kagurazaka district very well. We enjoyed ourselves to find the photographer’s subtle excitement to encounter with this neighborhood. – OISHII editorial team

RUNNERS UP

THE FINALISTS

Congratulations to the 2 winners!! They will each walk away with a camera accessories.

clarabellah

holisticperspectives

blackramen

mattojack

nekyouto

chanshimin

1aine

d_picts

<Terms and conditions>1.Please do not post any photographs that are obscene, vulgar, pornographic, hateful, threatening, racist, sexist, discriminatory, or which otherwise violate any local or international laws. 2.You must be the copyright owner of any works submitted and you also confirm you have the necessary permission from people who may appear in the photo. 3.Photos uploaded to the contest cannot be deleted and may remain published. 4.By entering this contest you agree that any winning image or runner up images you submit may be used by OISHII magazine solely for the purpose of this contest or future contests and no other purpose. 5.The judges’ decision is final and they do not engage in communication with regard to entries. This contest is currently open to residents of Singapore. #oishiisg Instagram contest terms may change from time to time. For updates on the contest, please visit our Facebook page (https://www.facebook.com/oishii.magazine) By entering this contest, you are deemed to have understood and agreed with the terms set out above.

flavours

Used to transform starches into sugar to produce sake, as well as ferment soybeans to make seasonings like shoyu and miso, it’s hard to imagine what Japanese cuisine would look like without koji.

spergillus oryzae, a type of mould also known as “koji” may be just a tiny microorganism, but without it, we wouldn’t have sake, soy sauce, or miso. In a nutshell, koji is a source of enzymes that help break down plant constituents into simpler compounds. So important is koji to Japanese culture that it was elevated to the level of “national fungus” by the Brewing Society of Japan just over 10 years ago. Koji comes about when tane koji (“seed koji”) is sprinkled over rice, barley, or soy beans, and then cultivated under temperature conditions suited for its growth. As the fungus multiplies, enzymes break down starch and proteins into sugars and amino acids. The production and storage of seed koji requires special skills that have been passed on for generations in a family business that hail as far

back as the Muromachi era (1336 – 1573). During this period, the ancestors of these dealers formed a union in Kyoto known as Koji-za, and they had a monopoly in the production and sale of koji in the ancient capital. To this day, koji dealers keep the knowledge of their wares secret, so there are very few entrants to the business. There are reportedly only a dozen or so of them in the whole of Japan. There are various types of koji; the white variant is easy to cultivate and is used to make most types of shochu; the black type is used in Okinawa to make awamori, a type of alcohol indigenous to this area. Finally, there’s the yellow type of koji, which is usually used to produce sake, miso, shoyu, and vinegar. In the next few pages, you’ll find out more about the three common everyday food items that require koji in its production: miso, shoyu, and of course, sake.

TEXT DENISE LI

A FOOD CULTURE

Moulding A Food Culture

iso has been a part of Japanese food culture for thousands of years. Evidence of miso made from grain and fish has been found as far back as the Jomon period (14,000 – 300 BC). Until the Muromachi era, however, miso was made without grinding soybeans, and bore a closer resemblance to natto (a fermented soy bean side dish) than the miso we’re more familiar with today. Besides soybeans, miso can also be made using one or more of the following ingredients: barley, rice, buckwheat, millet, hemp seed, and more. Preparation methods may differ slightly depending on the ingredients used, but miso is usually made by mixing koji with cooked soybeans along with a cooked grain, salt, and water, then stored in large cedar kegs before being left to ferment. The fermentation period can be as short as a few months to up to three years. There are generally three common types of miso: kome miso or shiro miso (white miso) is made from soybeans that have been fermented with a large percentage of rice, and is usually used as a condiment for salad dressings or light sauces. Mame miso or aka miso (red miso) is made by fermenting soy beans on its own or blending koji with other grains. Aka miso usually has a longer fermentation period, resulting in a punchy umami flavour. It’s best to avoid using this with mild dishes due to its strong taste. Mugi miso is made with soybeans fermented with barley and a small percentage of rice. Its mild, earthy flavour makes it suitable for use in soup and marinades. Miso is rich in “good bacteria” to aid digestion, and is antioxidantrich to boot. Plus, it’s an incredibly versatile condiment to cook with!

Miso

hoyu, or soy sauce, is made by mixing cooked soybeans with koji and other ingredients such as roasted wheat or other grains to add a unique flavour. Salt brine is then added to the mixture, and then left to ferment for about six months. The salt brine serves two purposes other than adding a salty flavour: first, it helps create the right environment for proper fermentation, and second, it acts as a natural preservative. Following this, the mixture is then pressed to extract what we recognise as soy sauce, and then pasteurised before being bottled. What we just described is the traditional method of shoyu brewing. Mass produced soy sauce, on the other hand, doesn’t take as long to make as it’s produced through a process known as hydrolysis, where the soybeans are boiled in hydrochloric acid

for 20 hours or less to extract amino acids from the soy beans. After that, this amino acid liquid is neutralised with sodium carbonate, filtered, mixed with active carbon, and then purified. Finally, corn syrup, caramel colour, and salt are added to the mixture to get the right flavour and colour before being further refined and packaged. Though it requires far less time to make, soy sauce that’s mass-produced in factories tends to be less complex in flavour than soy sauce brewed using the traditional method. There is also a variant of soy sauce known as “tamari”. Tamari is mostly wheat-free, lending it a distinctive umami flavour from the soy beans. And while it’s often categorised as a soy sauce, it’s actually made from the liquid that runs off mame miso as it matures. Compared to soy sauce, tamari is less salty and has a richer flavour.

Moulding A Food Culture

ake

oji (as the mould is called before itâ&#x20AC;&#x2122;s mixed with rice) was used to make sake during the Asuka period (538 â&#x20AC;&#x201C; 710 AD), and yellow koji is the most commonly used variety. Koji is first sprinkled evenly over steamed sake rice in a hot, humid room for between two to three days, after which there should be a sweet and distinctive nutty aroma coming from the rice. This is considered the most important part of the sake-making process, and the conditions of the koji-muro (the room where koji is made) are meticulously monitored by the toji (master brewer) to ensure this delicate process goes smoothly. Actually, there are two processes that happen simultaneously; while sake yeast eats sugars to produce alcohol, the koji works to convert the rest of the rice to sugar. While all this is happening, the koji also releases amino acids that give sake its characteristic umami flavour. As heat is generated while this is going on, the toji will need to make the necessary adjustments for the best tasting sake possible. Different stages of the process also require different temperatures, which is why knowledgeable and experienced brewers are highly sought after by sake breweries. While some breweries may automate some part of this process by hand, the general perception is still that some of the finest quality sake is still made entirely by hand. If you have a chance, be sure to try some of these fine-quality sake prepared the traditional way!

artistic

CHEF GUNTHER HUBRECHSEN Gunther’s Restaurant is 10 years old but continues to deliver top-notch French cuisine. At the helm is Chef Gunther Hubrechsen, a Belgian native who arrived in Singapore in 2002 for a stint with one of the renowned restaurant groups before opening Gunther’s in August 2007. During his time here, he’s clinched multiple awards, including “Restaurant of the Year” and “Outstanding Caterer of the Year” at the World Gourmet Summit Awards of Excellence 2012.

creation

ni-versal Appeal

Chef Gunther Hubrechsen shares with us why he uses mostly Japanese ingredients in his cooking.

Gunther’s is located at #01-03 36 Purvis Street, Tel: 9010 3075

TEXT VANESSA TAI PHOTOGRAPHY CHARLES CHUA/A THOUSAND WORDS

“A

bout 70 percent of the ingredients I use in my restaurant are sourced from Japan. Although I employ French cooking techniques and my cuisine is decidedly French, it’s no secret that I am a big fan of Japanese produce.” For me, the freshness and quality of the produce is of utmost importance. When it comes to top-quality produce, the Japanese are second to none. You just have to look at the meticulous way they package their food to understand – from big to small, every item is treated like a piece of treasure and carefully packed. For example, instead of just delivering fish on a bed of ice, the producers take care to pack the fish in boxes filled with plastic bags crammed with ice. This preserves the freshness and structure of the fish while protecting it against the ‘burning’ effect of ice. At Gunther’s, we only have a small a-la-carte menu. Our restaurant concept is more similar to the Japanese concept of omakase, where I decide what to serve based on the freshness and seasonality of the ingredients I have on-hand. We get our ingredients delivered to us four times a week from Japan. Whenever they dine with us, our customers get to choose from the best and freshest ingredients of the day. This April, I’ll be introducing an exciting update to a cult favourite at Gunther’s. Our popular cold pasta dish has been elevated several notches with the introduction of premium uni from Hokkaido. Rich, creamy, and brimming with flavour, this is a dish I look forward to sharing with everyone.”

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). The Motsu nabe makes you fit and healthy as it contains lots of nutritious vegetables such as Chinese leek, enoki mushroom, tofu and cabbage which work well for your stomach and intestines. 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. Singapore River

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SHOP RELOCATION

Manpei 3 Magazine Road, Central Mall, 1st floor, Singapore 059567

feature

Koto !

Hello,

TEXT TAN LILI PHOTOGRAPHY YUTAKA TOYODA

here’s something quite remarkable about Koto City. One of the 23 special wards of Tokyo, Koto City is the result of a merger between Fukagawa and Joto Wards in March 1947. Over the years, the city has expanded through land reclamation from Tokyo Bay, making way for an increasingly urban landscape with high-rise residential and office buildings — a wonderful juxtaposition to the inland, which maintains a traditional vibe reminiscent of the Edo era. Speaking of traditions, a cannot-miss annual event at Koto City is the Fukagawa Hachiman Festival, also known as the Mizukake Matsuri, or water-splashing festival. It’s held in mid-August every year at the area around Tomioka Hachiman Shrine, the largest Hachiman shrine in Tokyo established in 1627. One of the three major festivals of Tokyo, Fukagawa Hachiman Festival attracts hordes of locals and visitors every year. But once every three years, the festival scales up to become Hon-matsuri, the main festival, which involves 30,000 people dressed in happi - a traditional costume that harks back to the Edo era (1603 - 1868) - and over 300,000 spectators. This event is so massive, even the Emperor and Empress of Japan made an imperial visit to Fukagawa in the past! The next Hon-matsuri is happening this year in August, so do check it out if you are going to be in Koto City then. Adding another layer to Koto City’s dynamic spirit is its people. A closely-knit community with a genuine commitment to improve and showcase their city to the world, their warmth and passion are palpable — an energy heightened by the upcoming Tokyo 2020 Olympic and Paralympic Games, what with most of the sporting venues being located at Koto City. Over the next few pages, you will not only be able to take a peek at Koto City’s unique character that is a seamless fusion of old-school nostalgia and futuristic smarts, but also hopefully be touched by the kindness and kinship of the locals.

Koto City, Tokyo

Adachi City

Itabashi City

Kita City Katsushika City

Nerima City Toshima City Nakano City Shinjuku City

Suginami City

Arakawa City Bunkyo City

Taito City

Sumida City Edogawa City

Chiyoda City

Chuo City

Shibuya City

Koto City

Minato City

Setagaya City Meguro City

Shinagawa City

23 SPECIAL WARDS OF TOKYO

Ota City Tokyo International Airport (Haneda)

feature

OOfut The Shell

Dig in to this neighbourhood specialty of Fukagawa. Koto City encompasses two main areas that merged in 1947: Joto and Fukagawa. During the Edo period (1603 — 1868), the latter, then a bustling shitamachi (downtown), was mainly occupied by fishermen due to its proximity to Sumida River. And this is where the story of Fukagawa-meshi begins. See, back in the day, the fishermen did not have easy access to warm rice. By a stroke of creativity, they dreamed up the idea of heating up Asari clams from Sumida River in miso soup, then pouring the savoury broth over rice to keep it warm and palatable. This easy-to-prepare dish got so popular, it became a fast food of sorts for the fishermen. At least that’s what the owner of Fukagawa Kamasho — one of the 25 shops in Fukagawa that serve Fukagawameshi — has heard; without any official written record, nobody knows for sure the origins of Fukagawa-meshi. But the one thing that’s guaranteed is the wonderful taste of this neighbourhood specialty at Fukagawa Kamasho. Founded in

1987, Fukagawa Kamasho was among the first three restaurants to set up shop in the area. Interestingly, while they had Fukagawa-meshi on their menu since day one, their main items were kamameshi (traditional Japanese rice dish cooked in an iron pot) and yakitori. As requests for Fukagawa-meshi started pouring in, the owner decided to turn this dish into one of their two specialty items; the other is Fukagawa-don, or braised rice with Asari clams. So, what is it about these two specialty items at Fukagawa Kamasho that garnered the restaurant such rave reviews? Perhaps the more apparent reason is the generous amount of clams in every bowl, as you can see in the image of the Fukagawa-meshi on this page. Visitors would post images of these dishes on social media, which draws many curious patrons to the restaurant. But what ensures returning customers is the exquisite tastes of Fukagawameshi and Fukagawa-don. The former is fluffy rice braised with Shimeji mushrooms and a special broth of clam dashi, and of course topped with clams; the latter is a soup-based dish with rice, with the unique addition of a half-boiled egg — when stirred into the soup, the egg lends the dish a creamy taste, making it the perfect comfort food that’s hard to beat.

Koto

A Taste of

Food Outlets

Enter one of Japan’s most underrated cities, home to a good variety of restaurants serving traditional Japanese fare.

Issui

Mention “toro”, and the reaction you get is most likely one of desire. It is, after all, the coveted part of the tuna. During the Edo era (1603 — 1868), however, toro had quite a different reputation, which kept Toshihiro Ooyama’s grandfather from serving toro to customers. Thankfully, Ooyama did just the opposite when he opened Issui around 15 years ago. This cosy eatery specialises in a tuna hot pot dish known as Negima Nabe, which features negi (long onion), tofu, cabbage and generous slices of toro. Unlike akami — the leaner part of tuna, which can turn tough and chewy in a stew — toro remains soft and tender.

Mitsugi Sushi Restaurant

Modern Edomae sushi

Classic Edomae sushi

Meet a sushi master with an esoteric knowledge of making classic Edomae sushi — Chef Shinkichi Mitsugi. According to the chef, who’s recently written a book about all-things sushi, Edomae sushi rice is generally less salty yet more flavourful, thanks to the intense hit from the red vinegar he uses. Chef Mitsugi specialises in making Edomae sushi in its authentic form (P.20) : it contains nearly twice as much rice as its modern counterpart, and it’s shaped like a boat. The sushi we are most familiar with today is available at the restaurant as well, but for a taste of the Japanese classic under the skilful hands of a revered chef who is said to have revived Edomae sushi, you know which to go for.

Masumoto Suzushiro-an This small bento shop prepares between 4,000 and 4,500 bento sets every day! A haven for the healthconscious, it prepares healthful and nutritious bento sets that are free of artificial flavourings, preservatives, MSG and other additives. There are also five varieties of macrobiotic bento sets available.

Sankouen The moment you step into this nondescript eatery, you’d feel as if you had travelled back in time to 30 years ago — that’s exactly what the sister-and-brother duo hopes to evoke in their patrons. The retro vibe is strong, indeed, from the old-school settings of the restaurant to the nostalgic taste of home-cooked delicacies. Opened 44 years ago by their parents, Sanko-en specialises in ramen, with their best-seller the spicy tanmen. Rather than using the typical thin noodles, they use thick noodles, which can better absorb the soup and boast more bite. Sanko-en also serves other classics like fried rice and gyoza. Check out our OISHII TV on YouTube for awesome video clip!

Bite feature

Have A

Irie Don’t be fooled by the no-frills interior of this dessert shop; their specialty dessert Anmitsu comes in a variety of flavours, each filled to the brim with fresh toppings such as strawberries and dried apricots. Anmitsu is a traditional Japanese dessert with red bean paste and kanten (jelly made from Tengusa seaweed), and drizzled in brown sugar syrup. Unlike other dessert shops that use ready-made kanten, Irie makes theirs from scratch using seaweed sourced from Ooshima and Kouzushima. Bonus: kanten is rich in fibre and low in calories.

Feeling peckish? You can count on these time-honoured snacks from Koto City to save the day.

Funabashiya For a look, feel and taste of tradition, you can never go wrong at Funabashiya, which is both a retail shop and an eat-in cafe. This shop was established in 1805, and has since been renowned for its kuzumochi, a semi-glutinous confectionery made from wheat flour. The kuzumochi is fermented for 450 days, which explains the mochi’s incredible texture — one that’s not sticky and is amazingly easy to bite into. Together with brown sugar syrup and a generous sprinkling of kinako (soybean powder), the Kuzumochi is a must-try for all.

Orihara Shoten You might have heard of or even visited Orihara Shoten in Singapore, but this outlet — the only outlet in Japan — boasts a wholly inviting retail concept whereby you can buy sake by the glass and enjoy it with simple Japanese snacks, such as oden. With more than 250 types of sake available, having the option of buying by the glass is perfect! A must-try is Fukagawa Dragon, an Orihara Shoten original label.

Fukagawa Hana When it comes to Japanese confectionery, the meticulous attention to detail given to each sweet is irrefutable; the Kintsuba from Fukagawa Hana is no exception. Made of red bean paste that’s been cut into squares, dipped in flour and sugar then pan-fried, Kintsuba is a popular traditional Japanese confectionery said to originate from Kyoto during the Edo period (1603 - 1868). What sets the Kintsuba at Fukagawa Hana apart from others is its light and crispy paper-thin skin. It’s so popular among the locals, the shop sells 400 Kintsuba every day!

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Snacks

Cattlea Don’t be surprised to see a large crowd of people inside and outside of this small neighbourhood bakery at certain times of the day - they are all here for one reason: the legendary original kare-pan (deep-fried bread with curry filling). This bun was invented in 1927 by the innovative owner, who at the time wanted to marry curry and the Western style of cooking, deep-frying. At the same time, tonkatsu (breaded deep-fried pork cutlet) was all the rage, which explains the oval shape of the kare-pan. Now run by a fifth-generation owner, Cattlea sells 800 kare-pan on a regular weekday, and a startling 12,000 on a Saturday.

Meika Seven Just to give you an idea of how insanely in demand their bestselling item is: the waiting list is about one month. The bestseller in question is the thinskinned anpan (red bean bun), which weighs a hefty 220g a pop. The 55-year-old bakery sells other kinds of baked goods, of course, but if you wish to try your luck with the anpan, we recommend visiting the bakery even before it’s open. Each day, the shop bakes 200 anpan, 100 of which are kept aside for those who made prior reservations, and the other 100 for walk-in customers (typically, all the buns would be gone in 30 minutes, so be prepared!).

Fukudora You’re probably familiar with Dorayaki, a popular Japanese confectionery consisting of red bean paste sandwiched between two small pancake-like patties. At Fukudora, you can take your pick from over 10 different flavours of Dorayaki that are freshly made every day. Apart from the usual azuki and chestnut, you can also expect a few Western-influenced flavours like whipped cream.

The Rise of Coffee Culture Call it hipster town if you will, but Kiyosumi-Shirakawa, a gentrified district in Koto city, is home to a wide concentration of third-wave independent coffee shops as well as boutiques and art galleries, making it a must-visit for culture vultures. One of the first cafes that got the wave in motion is The Cream of the Crop Coffee, which set up shop in the district even before the much-publicised Blue Bottle Coffee arrived in 2012. Taking up

residence in a former lumber factory located next to a river, the cafe’s high ceiling enables it to accommodate a massive 35kg coffee bean roaster - one of the only few available in Japan. The curated selection of five to six types of coffee beans are sourced from South America, Africa, and Asia; brewed one cup at a time, the roast master roasts the beans based on the humidity and temperature of the day.

A Tale As OldT As ime feature

Tomioka Hachiman Shrine The largest Hachiman Shrine in Tokyo, Tomioka Hachiman Shrine is the birthplace of sumo tournaments in old Tokyo, hence the presence of the Yokozuna Stone - a stone monument built in 1900 to commemorate successive yokozuna, the highest rank in sumo. Apart from its sumo significance, the shrine is famed for its annual Fukagawa Hachiman Festival, also known as the Mizukake Matsuri, or summer water splashing festival. Donâ&#x20AC;&#x2122;t miss checking out the largest golden mikoshi (portable shrine) in Japan displayed in mikoshi chamber. Above all, this shrine is the centre of worship for the people of Fukagawa, making it synonymous with the historical area.

When in Koto City, it would be inconceivable to miss out on these historical sights.

Fukagawa Tokyo Modern Kan Established in 1932, this building was constructed by the city government to be a public building that provided affordably priced food for the needy. It was taken over by the Fukagawa Tourism Association in 2009, and is currently a nationally registered Tangible Cultural Property. Today, the first floor of this heritage building serves as a tourist information centre and provides walking tours around Koto City twice a day.

Fukagawa Edo Museum Step into this museum for a blast from the past - meticulously designed to recreate the old streets of Edoâ&#x20AC;&#x2122;s Fukagawa, you will be able to learn more about the history and folklore of the district as you weave in and out of reconstructed stores and houses. The sound and lighting effects certainly add to the aged atmosphere!

Kiyosumi Gardens Designated by the Tokyo Metropolitan Government as a Place of Scenic Beauty, Kiyosumi Gardens is a traditional Japanese stroll garden constructed during the Meiji period in 1878-85 after the land was acquired by Yataro Iwasaki, the founder of Mitsubishi. Covering a vast area of 81,000 sqm, the garden is famed for its pine trees as well as exquisite boulders brought in from all over the nation. You will also notice carefully placed stepping stones along the perimeter of the lake, forming a pathway on which you can admire the picturesque surroundings.

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Sights

Sunamachi Ginza Shopping Street In this age of multi-storied air-conditioned shopping malls, the Sunamachi Ginza Shopping Street makes for a much welcomed change. The 670-metre-long shopping street is flanked by 170 shops in total on both sides, selling a smorgasbord of items from delicious street food to fresh, beautiful blooms to even thrift shops with incredible buys. What makes this shopping experience even more memorable is how narrow it is - at three metres wide, you’d be sure to bump shoulders as you walk along the lively street!

Tokyo Gate Bridge, a 2.6-km long bridge over the Tokyo Bay, looking magnificent against the sunset.

Ariake Coliseum, an indoor sporting arena in Ariake Tennis Forest Park.

Onwards and Upwards While the inland area of Koto City evokes a warm, traditional downtown spirit that’s been passed down from the Edo period, it’s impossible to miss the uplifting air of anticipation marking the arrival of a new era as you look outwards the bay area. Towering skyscrapers, entertainment centres, shopping malls as well as art, science and cultural facilities are all gathered by the bay, reflecting an urban landscape that somehow melds seamlessly with the historical charm of the inland. Futuristic shapes of recent structures like the Tokyo Gate Bridge and international facilities including Tokyo Big Sight and Ariake Tennis Forest Park, as well as those of soon-to-beconstructed sporting facilities for the upcoming Tokyo 2020 Olympic and Paralympic Games, signal the best of Koto City is yet to come.

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Home Take Me

Don’t leave this city without bringing home a slice of Koto for your family and friends. Keyakiya

Once you’ve tried Fukagawa’s specialty dish, Fukagawa-meshi, trust us when we say you would wish you could replicate the flavour back home. Well, consider your wish fulfilled at Keyakiya, whose bestseller is the Fukagawa-meshi dashi mix! This retail store specialises in ready-made stock. Agodashi is dashi prepared using flying fish, rather than anchovies, thus lending the stock more fragrance minus the fishy aftertaste. Flying fish aside, the mix consists of the usual dashi suspects like kombu (dried kelp) and bonito flakes, but also Shitake mushroom for an umami hit.

Minatoya Ever since Minatoya was founded more than 70 years ago, they have been specialising in a Japanese snack known as senbei, or rice cracker, toasted the traditional way — over a grill. Done at the shopfront, this technique requires dexterity and utmost attention from start to finish. Once the senbei are toasted, they will be flavoured in a variety of ways, be it with soy sauce, chilli powder (warning: not for the faint-hearted!), nori seaweed, or even asari clam used for Fukagawa’s specialty dish, Fukagawa-meshi.

Yokoi Vinegar

Classic Edomae sushi, prepared ar Mitsugi Sushi Restaurant (P.15)

This brand of vinegar needs no introduction among Tokyo’s top sushi restaurants. Established in 1937, Yokoi Vinegar is the one and only vinegar brewery in Tokyo. More impressively, it’s used by half of all the sushi restaurants in the city. The brewery produces around 30 different types of vinegar, including Kinsho Komenosu, a light reddish brown vinegar that intensifies the aroma of sake rice and imparts an umami flavour; and Akazu, a dark coloured vinegar whose intense flavour makes it ideal for making Edo-style sushi rice. Another must-buy is their Makurozu Black Vinegar, which takes one year to process and involves 60 to 90 days of manual stirring!

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Souvenirs

Kameido Umeyashiki Kameido Umeyashiki is a complex in Kameido that serves several purposes — it is a souvenir shop, a tourist information centre, a multi-use hall for craft and entertainment (check out the traditional woodblock print-style posters and advertisements lining the walls), a gallery for Edo Kiriko glassware, and a free-resting area. At the souvenir shop, you can get your fill of local snacks and trinkets to bring home, from adorable turtle-shaped ornaments and rice crackers to sour plums to Edo Kiriko glassware.

Edo Kiriko Kobayashi Cut-glass is an art that originally thrived in England, but towards the end of the Edo era (1603 - 1868), Japan took the art and carved out their own version that’s been redesigned with traditional Japanese flair and meticulous execution; they named it Edo kiriko. This fine art was designated as a traditional craft industry of Tokyo in 1985, and a traditional craft product of the country in 2002. Today, there are few practicing artisans of Edo kiriko, which makes the craft all the more rare and revered. One of the artisans is the award-winning Yoshiro Kobayashi, the third-generation owner of the 109-year-old Edo kiriko workshop. His son, Kohei - whose name is already established in the arts scene in Japan - is primed to continue the legacy of his family’s craft. If you are a collector of fine art, do check out Kobayashi’s esteemed collection of Edo kiriko.

Sano Miso The moment you enter the shop, you are greeted with rows of miso barrels brimming over with miso pastes. Stocking over 70 different kinds of miso from different regions of Japan, Sano Miso is the biggest miso retailer in the country — and probably, the world. The best thing about this shop is that you can request to taste the miso before you make your buying decision! All the staff here are certified miso sommeliers, so you can rest assured you are in good hands. There’s also an in-store cafe that serves — what else — miso soup.

Coci La Elle Occupying a former paper factory, Coci La Elle specialises in one-of-a-kind parasols (umbrellas that specifically provide shade from the sun) handpainted by owner and artist Chika Higashi. Originally from Nagasaki prefecture, Higashi was drawn to the ambience of KiyosumiShirakawa, which prompted her to move to the district and set up Coci La Elle in 2010. The shop also carries limitededition scarves, as well as rain jackets. Check out our OISHII TV on YouTube for awesome video clip!

KotoCity

People

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The Heart of

Takaaki Yamazaki, Mayor of Koto City

When Yamazaki - who became the Mayor of the city in 2007 - was studying in university, he made a noble commitment that would change not only his life, but also the lives of hundreds of thousands of people. What made you decide to be a politician? Back when I was a student in university, a friend casually mentioned Koto City was smelly. He wasn’t wrong; at the time, Koto City had a dumping ground for garbage disposal. But his comment still shocked me. It was then I made it my personal mission to make my hometown beautiful again, and I figured the best way to achieve that would be to become a politician. What are some of the changes you’ve observed in the past decade? Year on year, we’ve been working tremendously hard to clean up the city, be it by planting more trees by the riverside and canals or by promoting green living among the locals. This green concept is very much adapted from Singapore’s — whenever I visit Singapore, the cleanliness of the city never fails to impress and inspire me. Moving forward, I hope to constantly improve Koto City’s image and transform it into a full-fledged green city. I also hope to improve the city’s infrastructure so as to reduce earthquake-caused damage. You’re also an advisor to the head of the Tokyo Olympic Organising Committee. Yes, this is a very exciting time for us. Our brand concept for the Tokyo 2020 Olympic and Paralympic Games is called “Sports & Supports Koto City in Tokyo”, which essentially encapsulates the spirit of Koto City - a sports hub, wonderful greenery, and passionate, down-to-earth residents. The last of which is a culture that’s been maintained and nurtured since the Edo era (1603 - 1868); I hope our visitors will experience this human warmth when they are in our city.

Takayuki Shiina, CEO of Glass-Lab

He may be young, but Shiina is a shrewd businessman with his heart and mind set on bettering his hometown. We find out more about what he does when he’s not busy fronting his family business in glass manufacturing. Tell us more about what you do. I’m an entrepreneur specialising in marketing. I’ve been supporting my father and brother in our family business that is traditional glass manufacturing; they are the craftsmen, I’m the go-to marketing person, representing my family to speak with other companies for potential collaboration opportunities. I also act as a marketing consultant to promote the local community — I hope to be able to bridge the gap between the new residents and the older ones in Koto City. How do you plan to bridge the gap? One of the events I came up with is a monthly gathering called Kou Talk. Around 30 to 50 people attend this talk, which involves discussions on upcoming plans and projects within the neighbourhood. It’s a fantastic way to connect both sides and foster a sense of community spirit.

What made you decide to become so actively involved in the local community? I belong to a local association that handles all matsuri-related news and events. The association in this district comprises 50 members, of which only 10 are younger than me. This doesn’t bode well for the future of our area, that’s why I’m hoping to change that by constantly looking out for opportunities that promote Koto City. Koto City seems to be getting a lot of attention lately, thanks to Tokyo 2020 Olympic and Paralympic Games. It has. I’ve already started to learn English in order to better receive guests from overseas! But at the same time, we do need to think ahead for fear of entering a bubble economy, especially when Koto City is a relatively newly developed area. We should make plans to sustain global interest post-Olympics.

K o t o ’ s F u l l Ye a r

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Festivals A City of

The Fukagawa Mizukake Matsuri isn’t the only festival Koto City is renowned for. Steeped in tradition that harks back to the Edo era (1603 - 1868), Koto City plays host to a melange of festivals throughout the year, creating a constant celebratory buzz that permeates the city.

SUMMER Koto Fireworks Festival Summertime in Japan is synonymous with fireworks — every weekend between July and August, you are bound to see amazing fireworks shows colouring the skies. This year’s Fireworks Festival at Koto City marks its 34th celebration, and it will be held some time in early August at Sunamachi Mizube Park, near the Arakawa River. Go early to reserve your spot; around 300,000 spectators are anticipated to turn up!

AUTUMN Kiba-no-Kakunori Festival Kiba, whose name translates to lumberyard, is an area in Koto City once famed for lumberyards and warehouses. During Kiba-no-Kakunori, or square log rolling, watch raftsmen perform Japanese folk art as they balance on floating logs while performing incredible stunts.

Kameido Tenjin Kiku Festival More of an exhibition of sorts, the Kiku (chrysanthemum) Festival features potted chrysanthemum flowers of different varieties, shapes, colours and sizes. Why is it so popular? The answer is in the numbers — in 2016, the festival displayed a whopping 500 pots in front of the main shrine! How’s that for a spectacle?

SPRING Kameido Tenjin Ume and Fuji Festivals Among the top-visited places in Tokyo, Kameido Tenjin Shrine is a rare gem that presents a different floral scenery every season. Established in 1661, it enshrines Michizane Sugawara, a scholar of the 9th century who is widely worshipped as the god of learning. For this reason, the shrine attracts many students during exam periods, who visit to pray for wisdom. The sceneries you can see in Spring are also the most anticipated ones — Ume (plum blossoms) and Fuji (wisteria) Festivals. During the months of February and March, the shrine comes alive with pretty plum blossoms, while later on, it gets awash in cascades of lavender blooms dangling from 15 wisteria trellises.

Oedo Fukagawa Cherry Blossom Festival One thing you will notice when you visit Koto City is the sheer number of canals running across the city. Linked to Tokyo Bay as well as Sumida and Arakawa Rivers, these canals served an important role for the once-prosperous lumber industry during the Edo period. Today, they make one of the best viewing spots of cherry blossoms — whether you are jogging along the pathway or onboard one of the specially arranged tour boats, you will be able to see the breathtakingly pretty cherry blossoms lining the canals.

Where International Players Converge

With its distinctive architectural design that resembles four inverted pyramids, the Tokyo Big Sight — Japan’s largest convention and exhibition venue — is impossible to miss. The ultra-modern centre is furnished with high-tech features and amenities, making it the top of choice for hosting large-scale international events. Tokyo Big Sight will be a prominent venue for the upcoming Tokyo 2020 Olympic and Paralympic Games. Until then, it will continue to host shows like Tokyo Motor Show and Comic Market — the former is a biennial showcase of world debuts that attracted © the Comic Market Committee 812,500 visitors in 2015; and the latter is Japan’s most popular comic convention that attracted 530,000 visitors across three days last year!

NICE TO MEAT YOU Get your Japanese beef fix for less at this affordable yakiniku joint.

Owner, Mr Hisashi Matsumoto, slicing meat off a beef shoulder.

“I can guarantee the taste and quality of the meat as it is from Japan.”

Clockwise: Sirloin, Harami irt Beef Belly, Sk Steak, Beef Tongue

When you enter Yakiniku-Oh Goen, you’ll know you’ve stepped into an authentic eatery by the scores of Japanese patrons who frequent the place. This restaurant’s popularity has grown so much that reservations need to be made at least five days in advance. While there are many Yakiniku restaurants in Singapore, customers generally have to settle for sub-par meat or pay exorbitant prices to enjoy a high-quality meal. This is what led Mr Hisashi Matsumoto to open a restaurant where meat lovers can find premium cuts at competitive prices.

All the beef used in Yakiniku-Oh Goen, except for one particular cut called the Harami Skirt Steak, is imported from the Hokkaido, Gunma, and Kagoshima Prefectures in Japan. In order to keep prices low, he buys the entire cow. The meat is only sliced as and when orders are placed and the restaurant never freezes the meat. Based on the meat delivery schedule, we recommend visiting the restaurant on Mondays or Thursdays so as to get the freshest meat possible! A selection of meat cuts be ing grilled ov traditional sh er a ichirin charco al grill.

In addition to ensuring the best cuts of meat at great prices, meals here are not subject to the usual 10% service charge. “It’s not the usual practice in Japan, and I’m not comfortable with it,” Mr Matsumoto said.

Grill It Yourself At Yakiniku-Oh Goen, you can grill your own meat over a traditional shichirin charcoal grill!

The Meat of the Matter While Yakiniku-Oh Goen also serves up chicken, lamb, and pork, the beef is clearly the main draw. The most popular cuts are the kalbi (belly), Sirloin, and Harami Skirt Steak (from Australia) – all at $12 a serving. When grilled, the lightly seasoned beef has an earthy, smoky flavour that pairs wonderfully with the restaurant’s homemade dipping sauce. Also, don’t miss the chance to try the robust and chewy beef tongue ($18), which is a favourite amongst Japanese customers. If you’re stumped on what to order, you can opt for a set, priced between $36 and $120, where you will get an assortment of cuts selected by the chef.

YAKINIKU-OH 122 Telok Ayer Street, Singapore 068591 Tel: 6336 3366 Lunch Time: Monday-Friday 11:00-15:00 (L.O 14.30) Dinner Time: Monday-Saturday 17:00-23:00 (L.O 22:15) Closed On: Sundays and Public Holidays New Outlet: • Cuppage Plaza (Opening in May 2017)

• Tanjong Pagar (Opening in March 2017) Blk 1 Tanjong Pagar Plaza #01-36, S(082001)

Listings

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Dining/Food Fukagawa Kamasho 2-1-13 Shirakawa, Koto city, Tokyo 135-0021, Tel: 03-3643-4053 Issui 2- 8-8 Kiba, Koto city, Tokyo, 135-0042 Tel: 03-3643-2255 Masumoto Suzushiro-an 2-45-8 Kameido, Koto city, Tokyo, 136-0071 Tel: 03-3681-2778 Mitsugi Sushi Restaurant 1-13-13 Tomioka, Koto city, Tokyo, 135-0047 Tel: 03-3641-2863 Sankouen 3-7-6 Botan, Koto city, Tokyo, 135-0046 Tel: 03-3641-8791

Orihara Shoten 1-13-11 Tomioka, Koto city, Tokyo, 135-0047 Tel: 03-5639-9447

Irie 2-6-6 Monzennakacho, Koto city, Tokyo, 135-0048 Tel:03-3643-1760 Funabashiya 3-2-14 Kameido, Koto city, Tokyo, 136-0071 Tel: 03- 3681-2784

Keyakiya 1-13-11, Tomioka, Koto city, Tokyo, 135-0047 Tel: 0120-02-1158

Kiyosumi Gardens 3-3-9 Kiyosumi, Koto city, Tokyo, 135-0024 Tel: 03-3641-5892

Yokoi Vinegar Available at supermarkets and department stores

Sunamachi Ginza Shopping Street 4-18-14 Kitasuna, Koto city, Tokyo, 136-0073 Tel 03-3644-5854 Cattlea 1-6-10 Morishita, Koto city, Tokyo, 135-0004 Tel: 03-3635-1464

Tokyo Gate Bridge Koto city, Tokyo ( between Chubo and Wakasu artificial islands)

Meika Seven 7-2-1 Ooshima, Koto city, Tokyo, 136-0072 Tel: 03-3681-8814

Ariake Coliseum (within Ariake Tennis Forest Park) 2-2-22 Ariake, Koto city, Tokyo 135-0063 Tel: 03-3529-3301

Fukudora 2-3-18 Sumiyoshi, Koto city, Tokyo, 135-0002 Tel: 03-3634-5731 The Cream of The Crop And Company 4-5-4 Shirakawa, Koto city, Tokyo, 135-0021 Tel: 03-5809-8523 Sights Tomioka Hachiman Shrine 1-20-3 Tomioka, Koto City, Tokyo, 135-0047 Tel: 03-3642-1315

Fukagawa Hana 1-14-8 Tomioka, Koto city, Tokyo. 135-0047 Tel: 03-3643-7948

Fukagawa Edo Museum 1-3-28 Sirakawa, Koto city, Tokyo, 135-0021 Tel: 03-3630-8625

Tokyo Big Sight 3-11-1, Ariake, Koto City, Tokyo 135-0063 Tel: 03-5530-1111 Shopping Minatoya 2-4-9 Monzennakacho, Koto city Tokyo, 135-0048 Tel: 03-3641-1970

Kameido Umeyashiki 4-18-8 Kameido, Koto city, Tokyo, 136-0071 Tel 03-6802-9550 Edo Kiriko Kobayashi 2-9-6 Sarue, Koto city, Tokyo, 135-0003 Tel: 03-3631-6457

Sano Miso 1-35-8 Kameido, Koto city, Tokyo, 136-0071 Tel 03-3685-6111 Coci La Elle 2-3-2 Miyoshi, Koto city, Tokyo, 135-0022 Tel: 03-6325-4667

Special Thanks:

Fukagawa Tokyo Modern Kan 1-19-15 Monzennakacho, Koto city, Tokyo, 135-0048 Tel: 03-5639-1776

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Mr. Hiroyuki Sato (left) Mr. Takayoshi Mizuuchi (right) Culture & Tourism Division Community Promotion Department Koto City Government

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LOVE me TENDON Think tendon is just about fried Japanese food? Think again.

Ginza Itsuki

Tensho

empura is one of the most popular Japanese foods around the world, but did you know it actually has Portuguese origins? In the late 16th century, Portuguese missionaries and merchants residing in Nagasaki used a combination of flour and eggs to use as a batter to make fritters. In those days, the batter used was thick and stodgy, and was eaten without a dipping sauce. In later years, this recipe was tweaked and refined by food stalls in the Tokyo Bay area. The batter was mixed minimally in cold water to avoid the sticky, dough-like texture, maintaining a crispy outer shell that protects the delicate taste of seafood. This recipe continues even today, but has evolved to be served as a tendon â&#x20AC;&#x201C; a rice bowl topped with tempura and a sweet shoyu-based sauce known as tare. Tendon is usually prepared using fresh seafood and seasonal vegetables, but there are some restaurants that serve tendon with tempura chicken. For example, tempura chicken originates from Oita Prefecture, on the eastern coast of Kyushu in Japan, but can also be found at popular tendon restaurant, Tendon Ginza Itsuki in Singapore. In fact, the popularity of tendon in Singapore is really taking off, with more tendon speciality restaurants joining the fray. We speak to three chefs who share with us more about the secret to a great tendon.

TEXT VANESSA TAI PHOTOGRAPHY CHARLES CHUA/A THOUSAND WORDS

Don Meij in

L o v e M e Te n d o n

aving started his culinary career at the tender age of 21, Chef Sonoda has worked his way through many restaurants in Japan. After moving to Singapore in 2005, Chef Sonoda joined Ministry of Food in 2012, where he currently manages the F&B group’s portfolio of Japanese restaurants. The latest addition to the group’s Japanese portfolio is Tensho, which specialises in Japanese tendon.

Can you share with us how you developed the menu for Tensho? I’d actually come up with the concept for a Japanese specialty tendon restaurant many years ago—even before our competitors—but we were busy developing other concepts for the group. When we finally decided to develop Tensho, I already had a good idea of what I wanted to include on the menu. For example, I’d previously tried tempura egg while dining at a golf course in Japan, and really liked it, so I knew I wanted to include it on the menu. Another thing I insisted on including in the menu is Hitomebore Rice, which is the second-most popular homegrown short-grain rice from Niigata Prefecture. This rice is slightly sweet, and has a nice, sticky texture that pairs well with tempura. Where does Tensho get its ingredients? At Tensho, we use a soy-based oil from Japan. Our vegetables are sourced from Malaysia, and our shrimps from Vietnam. Our sea eel, which you’ll find in our Anago Tendon, is sourced from China. I’ve personally visited the producer in China to ensure the sea eel we get is of the highest quality, and is produced in a safe and clean environment.

Kazunori Sonoda

Culinary Head Chef at Tensho by Ministry of Food

What do you think is the secret to good tempura? Balance is very important. When you dine at a tempura restaurant, you’ll probably notice the batter is slightly thinner so you can better enjoy the flavours of the ingredients. However, when it comes to tendon, the batter has to be of the right texture and thickness to pair well with the rice and tare sauce. As such, our batter is made with a proprietary blend of flour, and our tare sauce is prepared using a recipe I developed myself. The sauce is a little sweeter than your usual tare sauce due to the vegetable stock we use. Tensho is expanding so quickly. How do you maintain consistent quality standards? A big part of my time is spent developing recipes and formulas that are easy for the junior chefs to replicate in our various outlets. I also make it a point to visit each outlet to ensure everything is running smoothly. Tensho is located at #B1-20 The Centrepoint, Tel: 6733 0449; #B1-08/09 Cathay Cineleisure Orchard, Tel: 6262 6103, and #01-14/15/16 United Square, Tel: 6266 0297

Kenny Yong

Head Chef at Tendon Ginza Itsuki

lthough Tendon Ginza Itsuki only opens for lunch and dinner, you’ll often see snaking queues outside the restaurant at least 30 to 45 minutes before they open for business. This is astounding, especially considering Tendon Ginza Itsuki only offers two variants of tendon – the Special (comprising chicken, two pieces of prawns, a boiled egg, and four types of vegetables) or the Vegetable tendon (comprising seasonal produce such as pumpkin, Shiitake mushroom, lotus root, or eggplant). On average, Tendon Ginza Itsuki sells 280 to 300 bowls of tendon each day.

Tell us what makes Tendon Ginza Itsuki so popular. Having opened in July 2015, we are the pioneer of tendon specialty restaurants in Singapore. There are several reasons why our tendon is so special. First, each bowl of tendon is prepared a-la-minute as we want to ensure the food is served at the perfect temperature. Second, we are also fastidious about the rice we use. Our rice is sourced from Hokkaido, and we use special high-pressure rice cookers from Japan that help maintain the flavour and texture of the rice. Each rice cooker can only cook eight portions of rice at a time, so we have seven of these cookers in the restaurant. Also, we believe strongly in using the freshest ingredients possible, which is why most of our ingredients are sourced within Singapore and other neighbouring countries. Where does Tendon Ginza Itsuki get its ingredients? Our vegetables are largely from producers in Singapore, and we get fresh chicken from a producer in Malaysia. Some people may think it’s unusual to include chicken breast in tendon—even in Japan, it’s not that common—but so far, we’ve received very positive response from our customers. Our tare sauce is made using our own secret recipe, so I’m afraid I can’t share with you the ingredients! (laughs) What do you think is the secret to good tempura? Freshness of ingredients is very important, but skill and experience are also equally important. It takes experience to control the temperature of the oil, the amount of batter to use, and even the amount of tare sauce to drizzle on the tendon. Timing is everything. Tendon Ginza Itsuki is located at 101 Tanjong Pagar Road, Tel: 6221 6678

L o v e M e Te n d o n

hef Kikuchi first arrived in Singapore in 2015, having worked at a tempura restaurant in Sapporo for three years. He currently helms the kitchen at Don Meijin, which serves a variety of Japanese donburi (rice bowl dish). Here, you’ll find inventive tendon creations such as Don Meijin’s bestseller – the chilli crab tendon.

Tell us more about the tendon available at Don Meijin. At Don Meijin, we have seven types of donburi, of which three are tendon. We have the normal version, which comes with fish, prawns, and assorted vegetables, the chilli crab version, and one that only comes with prawns. We also offer customers the option to have their tendon served with some dashi and hot water in a teapot, so they can enjoy their tendon in two ways – on its own, and as a chazuke (a Japanese dish where either green tea, dashi, or hot water is poured over cooked rice). As tendon and tare sauce can be a bit rich or oily, the chazuke helps clean the palate.

Masaki Kikuchi

Head Chef at Don Meijin

What makes the tendon at Don Meijin so special? All the prawns we use in our tendon come to us fresh, and we specially clean and treat it on site. Pre-treated prawns tend to be frozen multiple times, causing it to lose its juiciness. By cleaning the prawns ourselves, our prawns remain fresh, firm, and juicy. How did you come up with the chilli crab tendon? When I came to Singapore, I noticed how popular chilli crab is among Singaporeans, and wanted to find a way to incorporate the chilli crab sauce in a tendon dish. I tried chilli crab at many different restaurants and experimented with various recipes before I came up with one that pairs well with tempura. Where does Don Meijin get its ingredients? Our vegetables are all locally sourced, while our fish and prawns are sourced from Vietnam. As for the rice, we use the famous Nanatsuboshi rice from Hokkaido, which is renowned for its glossy appearance, sticky texture, and subtly sweet flavour. As for the oil, we use a customised blend of soybean oil from Singapore and sesame oil from Japan. Don Meijin is located at #04-10 Bugis+ (within Ramen Champion), Tel: 6238 1011

cool bites

Reinventing Left: Saeko Fujii Right: Shingo Nakamura, Producer of Mai Ame Kobo

The Sweet

More than just a sweet treat, this Japanese company has revived an age-old candy by transforming it into a mode of communication. managed their company’s public relations or corporate communications. Why? That’s because Mai Ame Kobo has perfected the art of customising their sweets to include personalised messaging. From auspicious holiday greetings to company logos, their candy artisans will be able to craft a sweet that matches your needs. Some of the clients they’ve worked with include premium car brands such as Volkswagen and Volvo. This customisation truly takes skill and experience because the craftsmanship needs to take place within a tight window frame of about 40 minutes before the boiled candy hardens and becomes unmalleable. One particularly interesting design the team experimented with was the “destroyed” fresco of Ecce Homo (Behold the Man) by Elias Garcia Martinez in the Sanctuary of Mercy Church located in Borja, Spain.

Inspired by the elderly devotee who disfigured an ancient fresco with her well-meaning (but disastrous) restoration efforts, they decided to see if they could re-create the ruined painting in candy form. It was a success, and their little experiment was even picked up by a Japanese TV station, which later brought the candy to the original site in Spain. “For us, kumiame is so much more than just a sweet,” says Nakamura, “It has become a communication tool for companies to increase their brand awareness. Usually, companies tend to give out memorabilia such as pens or notebooks, but we don’t find that interesting. Not only are these sweets affordable (each batch of 3,500 sweets sells for about S$800), they also stir up nostalgia for many Japanese people. Plus, the cute designs usually inspire people to snap pictures for social media, which further increases brand awareness for companies.”

These sweets, each measuring 2cm in diameter, are produced under a labour-intensive process.

TEXT VANESSA TAI

umiame (assembled candy) is a traditional Japanese sweet with a history that dates back to the Edo era. Made with a liquid candy base, sugar, and flavouring, the largely manual process only renders small batches of about 3,500 sweets each time. These sweets are usually consumed by young children during special occasions such as Shichi-Go-San. However, according to Shingo Nakamura, third-generation owner at Mai Ame Kobo, a traditional kumiame manufacturer, the greying population in Japan combined with a lack of online presence meant a slowdown in business. This is why, 10 years ago, Takao Nakamura, his father, decided to create an e-commerce platform, in order to reach out to a wider audience. He says, “Previously, if people wanted kumiame, they could only order by telephone or visit our shop in Nagoya. With the e-commerce platform, we can deliver kumiame all over Japan.” Apart from setting up an e-shop, Nakamura was also savvy in his marketing efforts. The company invested in SEO engineering and social media marketing, ensuring they were top of mind for whoever was searching for the traditional sweet. However, one of the most effective marketing efforts to date was reaching out to people who

For more information on Mai Ame Kobo, visit http://myame.jp

advertorial

Get The Green Japanese Diet In A Single Can! Sunstar promotes its line of health products for a balanced well being. The Humble Journey To Healthy Living

ounded in 1932, the company got its wheels turning in the manufacture of bicycle parts and rubber glue for tire repairs, before venturing in the oral care industry. Sunstar transformed the oral care industry with the production and sale of toothpaste in a tube since 1946, which was their creative innovation previously with a rubber glue in a portable metal tube for tire repairs on the go. Then it didn’t take a long time to be a leader of industry with many other oral products. And yet, the wheels of reinvention turned once more when Sunstar established KENKODOJO, the conglomerate’s branch of health foods for smart, Japanese living. Inspired by the management of diabetes, KENKODOJO’s line of health foods score high on taste, yet keep a lid on your calorie and sugar levels.

In The Pink Of Health

KENKODOJO’s range of health foods isn’t just for the calorie conscious, but also for those living with diabetes. Spanning from juices to brown rice and chocolates, KENKODOJO’s line of products improves your meal quality with nutritional balance. Scoring in taste and texture, some products are packed in standard serving sizes of 80 kcal a piece, so it’s easy to keep track of your intake.

Three generation of founders: (from left) Hiroo Kaneda, Yoshihiro Kaneda, and Sunstar’s founder Kunio Kaneda. Hiroo Kaneda, chariman of Sunstar, of age 82, has improved his diabetic condition by committing healthy lifestyle and natural therapy.

KENKODOJO Has Started A Health Retreat For Its Employees

unstar leads the way in endorsing healthy lifestyles: the 85 year old company first opened a health facility for employees in 1985, before extending its health philosophies to consumers through products in KENKODOJO. Located in Takatsuki City - between Osaka and Kyoto- the retreat is surrounded by lush, mountainous regions and the solace of nature. Employees attend mandatory medical checkups, and are invited to stay in the retreat should measures such as cholesterol levels or BMI raise any flags. For a period of 3 days, they are introduced the Japanese basics of a healthy lifestyle. The facility’s health program helps you gain a better appreciation of health through its triple-pronged activities to balance diet, body and mind. Food at the facility is fresh, and contains an assortment of brown rice, green juice and healthy selections. Each morning, guests also hike a scenic 6km trek followed by a series of stretching exercises to release bodily tensions that affect posture and balance. You will also be treated to an effective hot and cold bath to stimulate one’s nervous system and improve blood circulation. All this aims to advocate Sunstar’s commitment to health, as expressed through KENKODOJO.

KENKODOJO abides by three health philosophies in SUNSTAR’s product development. DIET BALANCE

BODY BALANCE

Brown rice, vegetarian diet and Green juice

Japanese chiropractic and aerobic exercise rebalance distortion came from locomotion way and habits

rebalance quantity and quality of diet

MIND BALANCE Contrast bath

rebalance autonomic nerves by alternating water (18°c) and hot water(42°c)

KENKODOJO products are available now in Singapore!

It’s no secret that many of us don’t get our recommended servings of fruits and vegetables each day. According to the 2010 National Nutrition Survey conducted by the Health Promotion Board, 60% of Singaporeans eat out at least 4 times a week. And considering how many of our local dishes don’t score highly in dietary fiber, we could all use some greens!

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Can’t find the time to squeeze in your daily intake of vegetables? Then give yourself a health boost with this super green juice. At just 35 kcal per can, KenkoDojo Aojiru is suited for diabetic patients and health conscious folk alike. Enjoy the freshness of 12 vegetables blended into a single can. Plus, you get a whopping 160g of vegetables from a single serving!

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While brown rice may be healthy, many of us don’t eat it as often as we should. Containing a bowl’s worth of nutrition from brown rice, this bran-rich drink is packed with dietary fiber, magnesium and vitamin B6. Its milky, nutty flavour also makes it a great complement to any meal.

dining etiquette

Chopsticks

A Japanese Take on

While about a third of the world uses this ancient utensil at mealtimes, the Japanese have their own chopstick heritage and etiquette.

Japanese chopsticks, which are tapered on both ends, are for ceremonial purposes and reserved for special occasions the new year or for meals before a tea ceremony. Bamboo, wood, and plastic are the most common materials used to make chopsticks in Japan. Japanese Chopstick Etiquette To begin with, it is vital to learn how to grip chopsticks correctly to ensure you can pick up food without crossing them. Place the chopsticks between your right thumb and forefinger. Secure the bottom chopstick with your middle and ring fingers. The upper chopstick needs to be between your middle and index fingers. Hold everything in place with your thumb and move only the upper chopstick when you attempt to pick up food.

The biggest taboos in Japanese dining etiqutte include sticking your chopsticks upright into a bowl of rice, and passing food directly from one pair to chopsticks to another. These actions mimic funeral rituals and are considered bad luck. It is also rude to allow your chopsticks to hover over the serving platter for too long or use them to search for a buried piece of food. Swiftly pick up what you would like and place it on your plate. Of course, it goes without saying that playing or making noise with your chopsticks, licking the ends, and spearing your food are definite no-nos. If you need to reach for your tea or soup, place your chopsticks down on the rest provided before grabbing what you need. Understandably, it is difficult to prevent sauce or soup from dripping off the ends of the chopstick. Instead of making a mess, place your left hand underneath the piece of food you are carrying to your mouth. When drinking soup such a miso, it is acceptable to stir the soup with your chopsticks and use them to direct the tofu or seaweed into your mouth. However, never fish for ingredients. Finish the soup before picking up the morsels to eat. If you are using a pair of disposable chopsticks, bring them close to your lap before splitting to avoid hitting anything on the table. Hold the chopsticks horizontally and split them as if you are opening a fan. Try to resist the urge to rub the chopsticks together as that is considered bad table manners.

TEXT SHILA NAIDU

o the ancient Japanese, chopsticks or Ohashi were not merely a tool to eat ordinary meals with. Early Japanese believed that when a pair of chopsticks were offered to a deity alongside food, that deity would inhabit the chopsticks. Should any person use that pair of chopsticks to eat the food offering, it symbolised god and man dining together. How chopsticks appeared in Japan is still unclear. Some think they meandered their down from China between 500 and 600 AD, while others say, an imperial envoy brought some back to Japan after 600 AD. No matter the tale, the tapered Japanese chopsticks are clearly distinct from their uniformly thick Chinese counterparts.

CURRY ON

KEEP CALM AND

Washoku Goen’s Ultimate Curry Rice is possibly the biggest serving of curry rice in Singapore ($19.90).

Be awed by the lavish servings and low prices offered by Japanese food chain Washoku Goen. Since the opening of Washoku Goen’s first outlet in Wisma Atria’s Food Republic in November 2014, its owner Mr Hisashi Matsumoto, knew he had found his winning formula. His fresh and delicious food offerings at pocket-friendly prices have been a hit with Japanese curry and ramen lovers in Singapore. In just over two years, Mr Matsumoto has established his own mini empire of Washoku

Goen stalls in 18 food courts across the island. The newest outlet is situated within Kopitiam Food Court in Hillion Mall at Bukit Panjang. A trained chef with over 18 years of experience, Mr Matsumoto turned to Singapore as he wanted a challenge. “If I can make it here, I can make it anywhere,” he said, adding that he is currently planning to expand Washuku Goen to other parts of Asia.

CURRY

MY IS SPECIAL BECAUSE WE MAKE IT WITH TONKOTSU BROTH. The Food

Mr Matsumoto goes to great lengths to ensure his food is “value for money” and meets the expectations of his customers. All the dishes on the menu are cooked from scratch using Mr Matsumoto’s original recipes, which is why they have that homemade flavour. For example, the chicken used to make katsu is marinated for a whole day before frying. Similarly, the rich tonkatsu broth used in the ramen dishes and curry, requires at least seven hours of boiling. The crowd favourite at Washoku Goen is clearly the Chicken Katsu Curry Rice. It is hard to believe that for only $8.10, customers get a huge serving of juicy chicken fillet atop a fluffy omelette and rice. All this comes doused in lashings of aromatic curry with morsels of potato scattered about. Tonkotsu Beef Udon, No wonder the chain goes through 15 $7.90 or $8.90

WASHOKU GOEN • Wisma Atria, Food Republic • Seletar Mall, Foodfare • Vivo City, Food Republic • City Square, Food Republic • West Mall, Koufu

Tonkotsu Special Ramen, $9.90 or $10.90

tons of chicken every month! Another popular dish is the Beef Original Curry Rice ($8.20). The thin slivers of seasoned beef are especially tender and pair perfectly with the curry. If you are in the mood for ramen, be sure to try the Tonkotsu Special Ramen at $9.90 or $10.90. The milky white broth has a nice porky flavour without being overwhelming. It also has the right balance of saltiness and umami. The ramen comes with thick slices of pork belly and a whole seasoned egg.

Staying On Top

Passionate about his craft, Mr Matsumoto does not take his success for granted. He regularly visits all 18 Washoku Goen outlets to ensure the food prepared meets his high standards. Most importantly, Mr Matsumoto actually enjoys eating the food that he serves to customers. So you can rest assured your meal is authentic and of the highest quality.

• Clifford Centre, Foodfare • AMK Hub, Foodfare • Admiralty Place, Foodfare • Causeway Point, Food Republic • Junction 8, Food Junction • Marina Bay Financial Centre, Foodfare (Tower 3)

• JEM, Cook House • Bugis Junction, Food Junction • Parkway Parade, Food Republic • HDB Hub, Gourmet Paradise • Cathay Cineleisure, Koufu • Lot One, Food Junction • Hillion Mall, Kopitiam

* Menu items and prices quoted are from the Junction 8 Outlet. Menu items and prices may vary at different outlets.

recipes

ABC Cooking Studio Presents ...

Flavour Your Meats With

Teriyaki Sauce Nicholas Liow

cooking instructor at ABC Cooking Studio

ABC Cooking Studio, which opened in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare teriyaki sauce.

Watch how to make Hamburg Steak at OISHII TV on YouTube.

Teriyaki Sauce For convenience, white caster sugar is usually used to make the sauce. But for this recipe, we are using kibisato (Japanese fine cane sugar). Available at most Japanese food stores, this sand-hued sugar will give our sauce a richer taste and colour.

Step 3

Step 1

Step 2

Step 4

Step 5

Teriyaki Sauce (1 serving) 4 teaspoons mirin 4 teaspoons sake 1 tablespoon soy sauce 2 teaspoons sugar 4 teaspoons water

Directions

1. Pour mirin and sake in a pan. Cook using low to medium heat for 1 to 2 minutes until mixture thickens and turns yellowish. 2. Remove pan from stove. Stir in soy sauce and sugar. 3. Place pan back on stove, and add water according to desired thickness.

For ginger or garlic flavoured teriyaki sauce: add sliced ginger or garlic to mask meat odours. Continue with Step 4. For marinade: remove from pan and cool, then add to meat for marinating. 4. Heat for another 1 to 2 minutes. 5. Remove pan from heat and leave to cool. The sauce should further thicken. If it’s too runny, add a little potato starch and mix until desired consistency. 6. To check for thickness, drop the sauce on the back of a spoon. If it flows off easily, the sauce is too runny.

TEXT MATTHEW FAM RECIPES ABC COOKING STUDIO

“C

ommonly used in Japan, teriyaki sauce has a sweet, appetising taste that is loved by adults and children alike. In Japanese, teri means to add shine, and yaki means to grill. It’s no wonder that teriyaki sauce is best paired with meats. The sauce moistens, flavours, and adds colour to your well-loved meat dishes. This Japanese favourite is versatile too. If you want to mask the odours of fish, simply cook your sauce with garlic and ginger. It can also be used as a marinade to soak your ingredients in before cooking. We’re sharing our recipe for Hamburg Steak and Teriyaki Salmon as it is simple to make, and shows off the versatility of teriyaki sauce. The sauce can be used before cooking as a marinade, during cooking as a flavour enhancer, or even after cooking to create an aesthetically pleasing, glazed appearance. Diet-conscious folk out there need not worry either: teriyaki sauce contains a low number of calories. But watch out for its high sodium content! It is important to reduce the alcohol content of sake and mirin by heating the mixture on a pan using low to medium heat. As it boils, alcohol and water from the mixture begins to evaporate, leaving concentrated flavours that will intensify the appetising taste of your sauce. During this, you should only expect gentle, simmering bubbles. Instead, if you see vigorous, brown bubbles appearing, it means the mixture is burnt. This ruins the taste of your teriyaki sauce, and creates an unpleasant, sticky texture. Also, remember to remove the pan from heat when adding soy sauce. Intense heat breaks down the flavour of soy sauce, and destroys the taste of your finished product. However, don’t fret if you added too much water: simply mix in potato starch to thicken.

Hamburg Steak

Ingredients (2 servings)

150g minced pork and beef 80g onion Â˝ egg 2 tablespoons breadcrumbs Pinch of salt, nutmeg, and black pepper Teriyaki sauce 1 tablespoon oil Broccoli Cherry tomato

Preparation

Combine onions with minced pork and beef in mixing bowl until sticky. Add egg and bread crumbs to mixture. Then, form a patty. Scoop patty from mixing bowl, and toss back to reduce air pockets. Add nutmeg, salt, and black pepper. Shape patty. Press a dent in centre of patty to prevent it from bloating while cooking.

Directions 1. 2. 3. 4.

Heat oil in pan. Place patty in pan with dented side facing up. Fry for one minute before flipping over. To cook with sauce: pour teriyaki sauce in and cover pan with lid. Turn off heat for 2 to 3 minutes while moving pan in sifting motion. Plate patty and serve. 5. To glaze with sauce: plate patty and drizzle teriyaki sauce over. 6. Decorate with broccoli and cherry tomato before serving.

Teriyaki Salmon

Ingredients (2 servings) 2 x 70g salmon fillets 1 teaspoon salt 1 teaspoon oil Teriyaki sauce Grated radish

Preparation

Remove excess moisture from salmon with paper towel. Sprinkle salt on both sides of salmon and leave for 10 minutes.

Directions 1. 2. 3. 4. 5.

Heat oil in pan. Fry only one side of salmon for 2 to 3 minutes. Remove salmon from pan. Dab excess oil with paper towel. Pour in portion of teriyaki sauce and boil until it thickens. Put salmon back in pan with the uncooked side facing down. Fry for 2 to 3 minutes. 6. Drizzle remaining teriyaki sauce evenly on top surface of salmon. 7. Plate salmon with grated radish and serve.

About ABC Cooking Studio

ABC Cooking Studio has 135 studios currently operating in Japan, with another nine in China, two in Hong Kong, two in Taiwan, and one each in Korean, Singapore, and Thailand. The studio provides cooking, bread, cake, and wagashi (traditional Japanese confectionery) making classes in a comfortable and relaxed environment. The classes are done in small groups, ensuring maximum support from the instructors. In May 2016, after celebrating its first year anniversary, the ABC Cooking Studio in Singapore received the Singapore Enterprise Medal of Honour Top 100 SMEs 2016.

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Shun : Best in season

Spring is a great season for produce, especially for mountain vegetables. They are chockfull of nutrients, having survived the harsh winters in Japan. In this photo, Fuki(left:Japanese butterbur), Takenoko( centre: Bamboo shoots), Kibana suzushiro (right:flower of rucola)

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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 Oishii_winter_1_edit.indd 1

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SUKIYAKI OR SHABU-SHABU

YOUR CHOICE YOUR HOT POT SHABU-SHABU

SUKIYAKI

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.

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. 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