Oishii Issue2

ISSUE 2 MCI(P)153/08/2013

Nagasaki, Revealed!

Japan’s first port of call for foreigners unveiled in a whole new light

Sweet

Surrender Discover sugar in its many varieties and fall in love with all of them!

wesome A

A PIECE OF

Somen So Good

Try these recipes for a bowl of delicious noodles

Chef Ryan Clift works his magic on Japanese wagyu beef

contents

02 04 06

Summertime Sunshine

Japanese Otama also doubles

heat, why do tourists still flock

as a spoon. Read all about this

to Japan at this time of the year?

traditional tool, right here.

From Singapore to World

You’ve Got Meat For these three skilled chefs, there’s more to yakitori than

events all over Asia

simply grilled meat on skewers.

Lessons From Japan Read this inspiring rags-to-

38

what makes good yakitori.

Somen So Good What is the perfect Japanese dish during summertime? Hint:

old Japanese dessert chain

It’s not ice cream!

in Singapore.

Sweet As Sugar

14

Flip to this page to find out

franchising rights to an

41

Works Of Art Delve into the fascinating

Discover the interesting culture

realm of food design and art,

of sugar in Japan and how it has

as shared by Food Creation

evolved over the years.

founder Ayako Suwa.

34

The Tippling Point Tippling Club’s Chef Ryan Clift’s complex dish featuring Omi

18

34

Can’t-miss Japanese food

relentless spirit earned her the

14

Japanese Otama More than just a ladle, the

Despite the sweltering summer

riches story of how a woman’s

07

33

Wagyu is simply divine.

41

Nicely Done, Nagasaki Dive into Japan’s first melting pot of international cultures with this 12-page guide.

06 1

2

events

A Year of Good Food

As Japanese F&B industries continue bringing their innovations to the world, we highlight some of the must-visit events for the rest of 2014.

Hyper Japan 25 to 27 July 2014 This is a three-day showcase of the best of Japanese culture, with everything from food, fashion, and entertainment. Culinary activities include Sake tastings, Sushi-making competitions, and other food and beverage demonstrations.

LONDON, UK

Agri World 2014 15 to 17 October 2014 Agri World brings together agricultural industry professionals and suppliers from around the world to showcase the latest in agricultural technologies.

HONG KONG

SINGAPORE Oishii Japan 16 to 18 October 2014 Back for its third edition, this exhibition is Asia’s largest dedicated Japanese F&B showcase, bringing together food, drinks, and related equipment from all over Japan.

HKTDC Food Expo 14 to 18 August 2014 This international food fair attracts food traders from all over the world, including Japan, and is one of the best marketplaces for food retailers, wholesalers, suppliers, agencies, and brokers.

TOKYO, JAPAN Japan International Seafood & Technology Expo 20 to 22 August 2014 From the latest in processed seafood to nursery and aquaculture technologies, this is where you’ll get up to date on the latest offerings from the Japanese seafood industry.

Japanese Food & Restaurant Expo 4 October 2014 Touted as the country’s “largest showcase of Japanese food, Sake, and specialty supplies,” this event is a must-visit. Look out for the presentation of Miyazaki Wagyu, the highest rated beef in Japan, as well as lessons on knife care with Mitsuo Hirano of the worldrenowned Tsukiji Masamoto Knives.

NEW YORK CITY, USA

TOKYO, JAPAN Health Ingredients Japan & Safety and Technology Japan 2014 8 to 10 October 2014 With a focus on health and wellness, this is a must-visit for every manufacturer, company or brand involved with health ingredients.

4

Food Safety Day 30 October 2014 Safety in food production and distribution can never be emphasised enough. This event gives you the opportunity to exchange ideas and network with 400 other food safety experts from across Asia.

CHIBA, JAPAN

TOKYO, JAPAN

TOKYO, JAPAN BioFach Japan 20 to 22 November 2014 BioFach Japan is Asia’s leading trade fair for organic products, ranging from food products to cosmetics and textiles.

6

flavours

Sweet as

TEXT TAN LILI IMAGE 9783805 | G•G | WWW.PIXTASTOCK.COM

Wagashi, a traditional Japanese sweet that is often served alongside tea

When it comes to Japanese cuisine, one taste that is prevalent in most dishes is sweetness. In spite of that, the Japanese aren’t traditionally known to have a sweet tooth. Here, we explore the fascinating culture of sugar in Japan and how it has evolved over the years.

W

hen people outside of Japan try Japanese cuisine for the first time, they often come to the same consensus: that most of the savoury dishes have a subtly sweet flavour. One possible explanation is that, traditionally, Japanese meals would not include desserts; hence, savoury dishes tend to incorporate all flavours – sweet, sour, salty, bitter and umami.

Interestingly, the average consumption of sugar in Japan is relatively low – according to the Food and Agriculture Organisation of the United Nations, the average Japanese consumes about 20kg of sugar per year, as compared to 33kg in the US and 40kg in Australia.

The origins of sugar in Japan hark back to the mid-eighth century, said to be introduced to the country from China. Before then, honey, so (a dairy product made from animal matter), amazura (southern ginseng) and gluten were used as sweeteners. Seen as a luxury item, sugar was primarily used for medicine. When sugar imports grew between the 14th and 17th

centuries, the Japanese began introducing sugar as a sweetener in cooking among the upper classes. At the same time, there was a rising popularity of the practice of the tea ceremony, during which wagashi (meticulously crafted Japanese confectionery) made using sugar were created to accompany the tea. But it was during the 18th century that sugar became more readily available to the masses as sugar cane was cultivated in the country. Even then, sugar was still regarded as a valuable item, and was only used when cooking red bean paste during special occasions like the Bon Festival in July.

Beet VS Cane Even though Japan produces two types of sugar – beet and cane – the country is one of Asia’s largest importers of sugar. The difference between beet sugar and cane sugar, however, is a 0.5 percent chemical difference due to the fact that they are two different plants. While the general understanding is that there is no difference once it’s been processed to become sugar, some baking aficionados favour cane sugar over beet as they claim the former caramelises better, even though the sweetness level between the two is similar.

In Japan, the agriculture of beet sugar – whose production is relatively high and stable year after year – is concentrated in the northern island of Hokkaido due to its favourable climate; sugarcane agriculture, which helps complement the country’s domestic sugar production, is concentrated in Kagoshima and Okinawa prefectures.

Flip the page to find out more about the more popular types of sugar in Japan – which are mainly produced from sugarcane – and their uses.

7

A

lso known as Japanese white sugar or caster sugar, johakuto is a type of refined sugar that contains significant amounts of glucose and fructose. Whether it is used in baking or cooking, the full-bodied sweetness of johakuto gives it an outstanding quality that is unrivalled among other types of white sugar in the market.

While it is the most commonly used sugar in Japan, johakuto is rarely found in other countries. As compared to granulated sugar (the common “white

8

sugar� found elsewhere around the world), johakuto is slightly sweeter and has fewer calories.

Another unique feature about johakuto lies in its texture; it feels a tad moist, and the crystals are smaller than granulated sugar. This is due to the manner in which the sugar is produced - by dissolving boiled cane sugar using a centrifuge machine, which separates the crystals from the liquid.

The damp sugar crystals are then left to dry in a sheltered compound as the final step.

Johakuto, a type of refined sugar commonly found in Japanese households.

IMAGE 5102084 | RACHEL | WWW.PIXTASTOCK.COM

Johakuto

asanbon

K

nown commonly as wasanbon tou in Japan, wasanbon is a very finelygrained sugar produced in the Shikoku prefectures Tokushima and Kagawa. Widely used in Japanese sweets, wasanbon is made entirely by hand through a long-drawn-out process during winter, which explains its heftier price tag.

The painstaking process begins in December, when chikutoh – a thin sugarcane – is harvested, squeezed to extract the juice, then gradually boiled to condense the juice into raw sugar. After the raw sugar is left to cool, it is covered

with a cloth then pressed with a stone to extract molasses, after which it is hand-kneaded. This press-and-knead process is repeated until the sugar becomes whiter and more refined in texture. Finally, the refined sugar is sifted and left to dry.

Wasanbon is the choice sugar used in making higashi (traditional dry Japanese confectionery) due to its delicate sweetness and melt-in-yourmouth texture. As compared to other types of wagashi, higashi made using wasanbon contains very little moisture and can be kept for longer. Today, the use of wasanbon is no longer limited to Japanese sweets; it is also used as a sweetener in coffee and tea, as well as an ingredient in Western-style sweets.

IMAGE 640730 |

| WWW.PIXTASTOCK.COM

W

Sweet as sugar

The high-quality higashi is made using wasanbon pressed into decorative moulds.

9

B

Sweet as sugar

rown Sugar

10

Meanwhile, the Amami Islands in Kagoshima prefecture also produce superior brown sugar, such as the prominent Sudaki-tou, the first sugar to win the Monde Selection Gold Medal in 2008. Made using 100-percent sugarcane grown on the Amami Islands, Sudakitou’s distinctive pale amber colour is the result of the slow and careful heating process. Another product of the Amami Islands is brown sugar shochu, a distilled alcohol that uses brown sugar as a raw material. Considered a specialty beverage of the Amami Islands, brown sugar shochu has a refreshingly mild taste that is easy on the palate.

Recently in 2008, a new type of brown sugar was born. Made from beet sugar rather than sugarcane, this liquid brown sugar is an interesting mix of beet sugar from Hokkaido and brown sugar from Okinawa, which explains its unique honey-like texture. It can be used for both cooking and baking.

IMAGE 8231571 | MINIANNE | WWW.PIXTASTOCK.COM

Produced in Okinawa, kokuto has a rich, complex flavour due to the location of the sugarcane agriculture

U

nlike American brown sugar, which is produced by adding molasses to refined white sugar, kokuto (Okinawan brown sugar) is made from 100-percent pure sugar cane juice. Steeped in rich history, the cultivation of kokuto began in early-17th century in the southern-most island of Okinawa prefecture. Thanks to the strong southern island sunlight and minerals from the ocean spray, the sugarcanes harvested in Okinawa produce unrefined brown sugar that boasts a distinctive, complex flavour. Because of the minerals infused into the sugarcanes, kokuto is also known for its health benefits, such as fatigue relief. It is often used as a condiment as well as a sweetener in tea. Over the years, the rising popularity of kokuto inspired the rise of counterfeits, sparking the Okinawa Prefecture Brown Sugar Industry Council to award a symbol of recognition to companies that produce authentic high-quality brown sugar since 1975.

advertorial

Wellness

In A Bottle

Although Yakult has been in Singapore since 1978, many people still associate it with the drink that is “good for digestion”. This humble probiotic drink is actually packed with plenty of other health benefits too.

Left: Dr. Minoru Shirota, founder of Yakult.

Right: L.casei strain Shirota.

D

id you know that human intestines are home to over 100 trillion bacteria? If you line up all these bacteria, they will encircle the earth two and a half times! These bacteria aren’t all the same though – some are beneficial, some harmful, and others, neutral.

Lactobacillus is one example of a beneficial bacteria found in our intestines.

In order to stay healthy, we need to ensure the good bacteria dominate the bad ones.

Lactobacillus casei strain Shirota, better known as L.casei strain Shirota is a type of lactobacillus discovered by Dr. Minoru Shirota, the founder of Yakult.

A Rich History So what is L.casei strain Shirota? This is a strain of probiotics that have been specially cultivated and biotechnologically

12

strengthened to withstand gastric juice and bile so as to reach your intestines alive.

Decades after Dr. Shirota’s discovery in 1930, L.casei strain Shirota continues to be a winning formula. Each bottle of Yakult contains more than 10 billion of this bacterium. In 2004, Yakult Singapore expanded its product line to include the Yakult Ace Light, which is a cultured milk drink containing 30 billion of the L.casei strain Shirota. Specially developed for those who prefer a lighter taste and need more probotics in their intestines, Yakult Ace Light has been awarded the “Healthier Choice” label by the Health Promotion Board in Singapore. Yakult original on the other hand, has been recognised by the Japanese government as a “Food for Specified Health Uses.”

Each day, more than 200,000 bottles of Yakult are sold in Singapore.

Health for the Entire Family Over the years, there have been plenty of independent studies that demonstrated the health benefits of probiotics and in particular, the L. casei strain Shirota.

Recent research has indicated that regular consumption of L. casei strain Shirota helps lower the risk of breast cancer, colorectal cancer, and bladder cancer.

L. casei strain Shirota has also been proven to improve chronic constipation, especially among the elderly.

In 2010, a trial was conducted in 3,585 children aged between one and five living within areas of poor sanitation and a high risk of developing diarrhea in Calcutta, India. After 24 weeks of trial, they discovered the incidence rate of diarrhea was 14 percent lower in the

children who drank Yakult.

Apart from being an effective deterrent against more complicated illnesses, regular consumption of L. casei strain Shirota has also been proven to boost overall immunity. This is why Yakult is not just a drink for children; it’s a daily must-have for the entire family.

How to Enjoy Your Yakult You may have noticed how several fruit juice or bubble tea stalls add Yakult into their juice or bubble tea. While everybody has a preferred method of preparation, mixing your drinks is not recommended, especially if the drink is very hot, as it will destroy all the live bacteria. The best way is still to drink it as it is – straight from the bottle!

Having trouble with the straw?

Many people say they experienced difficulty removing the straw from the Yakult Ace Light bottle. But that’s probably because they didn’t know the right way to do so. Here’s a little lesson: 1. Using your thumb, press down on the top of the straw.

2. Peel the plastic covering from top down.

Service With A Smile

One of the hallmarks of the Yakult brand is its home delivery service, where Yakult Ladies all over the world deliver the product straight to the customer’s doorstep.

With over 28 years of experience, Madam Chong Kwai Yoong, 56, is one of the pioneer Yakult Ladies in Singapore. She shares with us what has kept her going all these years.

What do you enjoy about your job?

A: I started being a Yakult Lady in 1986. Initially, I was attracted to the flexibility of the job – I only had to do 2 to 3 hours of delivery per day before returning home to care for my family. However, over the years, my colleagues and customers have also become like family to me. I now manage a team of 33 Yakult Ladies, and all of us share a close bond.

Tell us about the challenges you face in your job and how you overcome it.

A: The early years were very challenging because Yakult was new to Singapore, and we had to work hard to convince customers about its benefits. Also, elevators weren’t as prevalent as they are

today, so I had to climb lots of stairs.

However, I’m very grateful to the company because they supported us through it all. The management was always on-hand to lend a listening ear, and they even provided us with ointment for our aching legs! It was because of this care and concern that I persevered through the challenges.

Who are your most memorable customers?

A: Most of my customers have become my friends – they would cook for me on special occasions or give me red packets during Chinese New Year. However, there is one particular customer who sticks out in my mind. She was bedridden because of a particularly bad stomach and was unable to cook for her two young children. When I brought the Yakult to her house, she requested that I help buy dinner for her children, which I obliged.

It’s this familiarity and rapport that I have with my customers that make me love my job.

Yakult (Singapore) Pte Ltd • 7 Senoko Avenue • Singapore 758300 • Tel: (65) 6756-1033 www.yakult.com.sg

13

CHEF RYAN CLIFT His culinary career began when he was just 14 and over the course of 23 years, he has built a solid reputation as a gastronomic superstar.

14

Halfbeak Fish Sashimi & Lightly Sharp-Toothed Eel with Roasted First Bonito of Season Plum Pulp & Vinegar sauce

Grilled Sweetfish Marinated with Duck Liver

Deep-Fried Japanese Corn Tofu with Bonito Sauce

16

17

18

19

22

feature

23

24

25

feature

26

Nagasaki Experience

28

29

30

Y! TR Watch a short movie of Nagasagi from here!

Take you to Nagasaki virtually anytime, anywhere with PictuAR

"PictuAR", a free smartphone application with Augmented Reality (AR).

Download it to your smart phone or tablet, then take a photo as indicated.

You will be connected with the world behind the screen, in no time.

AR is cutting-edge technology that allows for a digitally enhanced view of the real world, connecting you with useful contents in your everyday life. With the camera and sensors in a smartphone or tablet, AR adds layers of digital information such as videos, photos, and sounds directly on top of items in the world around us. AR makes it easy to have a great digital experience being interactive through magazines, ads, packaging, business cards and other items.

1 Download “Pictu AR”

Free Application for iPhone, iPad and Android.

Take photo of four seasons image as above with“Pictu AR” .

OR

Y! TR Watch a short movie of Nagasagi from here!

Take you to Nagasaki virtually anytime, anywhere with PictuAR

"PictuAR", a free smartphone application with Augmented Reality (AR).

Download it to your smart phone or tablet, then take a photo as indicated.

You will be connected with the world behind the screen, in no time.

AR is cutting-edge technology that allows for a digitally enhanced view of the real world, connecting you with useful contents in your everyday life. With the camera and sensors in a smartphone or tablet, AR adds layers of digital information such as videos, photos, and sounds directly on top of items in the world around us. AR makes it easy to have a great digital experience being interactive through magazines, ads, packaging, business cards and other items.

1 Download “Pictu AR”

Free Application for iPhone, iPad and Android.

Take photo of four seasons image as above with“Pictu AR”.

OR

TRY!Watch a short movie of Nagasagi from here!

Take you to Nagasaki virtually anytime, anywhere with PictuAR

"PictuAR", a free smartphone application with Augmented Reality (AR).

Download it to your smart phone or tablet, then take a photo as indicated.

You will be connected with the world behind the screen, in no time.

AR is cutting-edge technology that allows for a digitally enhanced view of the real world, connecting you with useful contents in your everyday life. With the camera and sensors in a smartphone or tablet, AR adds layers of digital information such as videos, photos, and sounds directly on top of items in the world around us. AR makes it easy to have a great digital experience being interactive through magazines, ads, packaging, business cards and other items.

1 Download “Pictu AR”

Free Application for iPhone, iPad and Android.

Take photo of four seasons image as above with“Pictu AR”.

OR iPhone

Android

Movie starts!

Information enquiry :

MEDIA JAPAN PTE LTD.

iPhone

82 Genting Lane #04-04 Media Centre Singapore 349567 TEL : 6748-1822 URL：www.oishii.sg

Android

Movie starts!

Information enquiry :

MEDIA JAPAN PTE LTD.

iPhone

82 Genting Lane #04-04 Media Centre Singapore 349567 TEL : 6748-1822 URL：www.oishii.sg

Android

Movie starts!

Information enquiry :

MEDIA JAPAN PTE LTD.

82 Genting Lane #04-04 Media Centre Singapore 349567 TEL : 6748-1822 URL：www.oishii.sg

33

34

35

36

37

38

39

41

42

Season’s Limited labels are also available

43

IS S U E 1 MC

I(P)153/08 /20

13

COUNTRY

ANNUAL FEE

Singapore

S$ 20.00

Malaysia

S$ 40.00

Indonesia

S$ 60.00

Thailand

S$ 60.00

*GST (7%) is not included in price above.

to m

eet you Everythin ! g deli with a si cious begins ngle gra in

www.asiax.biz 19 May 2014 Vol.257

www.asiax.biz

シンガポール

EYE

カルバン・ヨン氏

「アロー」が育てる日本の野菜 太陽の下で掘り出し物探し スンガイ•ロード “泥棒市場” GOURMET

Columns

営業リレー

べねスパゲッティ [イタリア料理] FreakOut Asia Pacific Pte. Ltd.

Employer's Voice

佐藤 憲一さん

「好景気のシンガポールで、日本のお・も・て・な・し」

PLENUS & MK PTE.LTD. 板山 太郎氏 Rena FUKASAWA

表紙の人

YAMAGU CHI

From pu ministers ffer fish to prim e , what yo u sh know ab out this ould q uai Japanes e prefect nt ure.

深澤 礼奈さん

青森市出身。三菱地所アジア社（Mitsubishi Estate Asia） で秘書業務を担当する。 「今の仕 事を始めてから私って意外と 『世話焼き』 だなって気づきました」 。東南アジア全域への業 務拡大を目指し、出張が続く同社の社員たちをサポートする仕事に尽力する。 「縁の下の力 持ちになりたい」 （詳細は3ページ） 。

コピーのような 手軽さで翻訳を支援する 「スキャン翻訳サービス」 を ご利用いただけます。

☎ 6761-6445

新製品 ApeosPort-V C シリーズ

(Ms.後藤) Naoko.Goto@sgp.fujixerox.com www.fujixerox.com.sg

Company No.200308937E MCI(P) 074/04/2014

NEWS

SUSHI!

わ け

食の仕掛け人が魅了された理由

シンガポールで 地 産 地 消

Standin Up For g

Howard Lo about his talks cu ambitions linary

第1・第3月曜発行 Free Copy

和の食材、サービスに見る究極

クリエイティブ・ビジネス・デザイナー

シンガポール

カジノ経営のゲンティン、1～3月期の純益倍増 シンガポール

日本庭園と中国庭園を大改修へ マレーシア

サバ州でまた外国人誘拐事件が発生