Oishii#7 ebook

ISSUE 7 Oct - Dec 2015 MCI(P)046/08/2015

Salt of Life Getting to know the condiment’s many complexities

NIIGATA Eat and be merry!

ANDRE CHIANG

A dish of incredible beauty by a chef of immense talent

rying High

The teppanyaki scene heats up in Singapore!

Flavored soft-boiled egg with

Niigata SHOYU Ramen

$

15.00

Persistency of SANPOUTEI, Soup stock Japanese food culture “DASHI” rephrased as soup stock. Flavor and savor of ingredient give feeling of depth to dish. The Soup stock for SANPOUTEI is used excellent dried sardine which is hard to find even in Japan. Dried sardine is imported from Japan directly with special package which protect from oxidization and stewing carefully for more than 7hours makes rich savor soup stock with clear and less astringency.

Persistency of SANPOUTEI , Shoyu

Flavored soft-boiled egg with

Rich TORI x MISO Ramen $

SASAKAMI KIAGE Shoyu” produced by KOTOYO shoyu brewery founded in 1848. Soya Souce is called by Shoyu in Japanese. The origin is same city as SANPOUTEI. KOTOYO shoyu brewery strictly selected soy beans, aged of soya souce for 2years and producted with traditional method.

Their great effort to shoyu made the one of deliciousness for SANPOUTEI Ramen.

Persistency of SANPOUTEI , Ramen Bowl

Specially manufactured DONBURI as SANPOUTEI " keep warm " bowl is produced in Tsubamesanjyo, Niigata. where well known as long-history and specific technique for producing metalworking.

17.00

Flavored soft-boiled egg with

Rich TORI x SPICY MISO Ramen $

18.00

SAKE from NIIGATA

Niigata is one of the most popular region for SAKE production. An supreme Sake made from extremely clear water and delicious rice.

Enjoy the taste with Japanese style A la carte deeply.

You can see the fine difference by comparison.

Edamame 6.00

Oden 11.80

Agedashi tofu 7.80

Niigata Kiki-Zake set "DAIGINJO" 36.00 ・Hakkaisan Daiginjo ・Kubota manju ・Kirinzan Blue Bottle Niigata Kiki-Zake set 19.00 ・Hakkaisan Junmai Ginjo ・Kubota senju ・Kirinzan Dento Karakuchi

Flavored soft-boiled egg with

W SOUP TONKOTSU Ramen $

17.00

Facebook:http://www.facebook.com/sanpouteisg Opening hours: 11:30~23:00 *Open on public holidays Website: http://www.sanpoutei.sg Shaw House Outlet:

350 Orchard Rd #B1-04/05 Shaw House (S) 238868 Tel: 6836 4644

Holland Village Outlet:

*Last order: 22:30

253 Holland Ave #01-01 (S) 278982 TEL: 6463-7277

contents 38

02

Feast For The Senses Abundant harvests, seasonal sake, breathtaking scenery … these are just some of the reasons to fall for autumn

04 06

06

in Japan!

A Year of Good Food

14

Find out why the hocho knife is

events all over the world.

a cut above the rest.

Baking Up A Sake Storm

38

Bento Dreaming Bento artist Keisuke Umeda’s

Who wouldn’t love a cafe that

creations are so enchanting, it’d

pairs sake with sweet treats?

be a travesty to eat them.

must check out!

40

A Pinch Of Salt

Recipe: Shoyu-koji Food consultants Go Igarashi and his wife, Yukari, explain the

Ever tried artisanal salts from

benefits of soy sauce malt, and

Japan? Here’s a taste of some

how it can be incorporated into

of the more popular variants.

two autumn-perfect dishes.

Picture Perfect Chef Andre Chiang talks about his love of Japanese seafood, and his inspiration behind a

14

unique dish he recently created

32 16

Sharp Around The Edges

Can’t-miss Japanese food

Patisserie G is the cafe you

09

36

16

in Tokyo.

Niigata Is A Wonderland Not just for skiing but for food

32 .

and handicrafts too!

The Heat Is On Forget about over-the-top theatrics. These teppanyaki chefs impress with their awesome culinary skills instead.

1

opening notes

Rice is harvested in autumn

Persimmons being left out to dry Sweet and succulent Kyoho grapes

FEAST

For the Senses

With its abundance of good food and quality sake, autumn is undoubtedly one of the best times to visit Japan.

SAKE TIME Of course, with the harvest of new rice comes … sake! But the sake you’ll be drinking isn’t actually made in the same year. It was most likely brewed the winter before, and then allowed to age.

Autumn is, however, the best time to try limited edition, seasonal brews, particularly a variety known as “hiyaoroshi”.

This type of sake is only pasteurised once (whereas most

2

sakes are pasteurised twice to halt the enzymatic action of bacteria and yeast). Hiyaoroshi is usually characterised by a gentle and mellow aroma, along with a smooth and creamy texture.

FRUIT FEST Autumn is also the best time for you to get your hands on rare Kyoho grapes. Celebrated for their large sizes and deep purple colouring, Kyoho grapes can grow to the size of a small plum, and are primarily grown in the Yamanashi and Nagano prefectures. Head to these areas in autumn, and you might even get a chance to pick them yourself on a grape farm. Considered a luxury fruit, Kyoho grapes are carefully graded for colour, size and imperfections. Although the skin and seeds are perfectly edible, they are usually removed prior to being eaten, as they tend to be bitter in flavour.

The persimmon, also known as kaki in Japanese, is another fruit harvested in autumn. There are a few varieties of persimmons, but they are broadly categorised into sweet or bitter. While the sweet varieties are usually eaten as they are, the bitter ones are usually dried in the sun or near a fire to eliminate the bitterness and intensify their sweetness.

Dried persimmons are known as “hoshigaki”.

Hoshigaki can be eaten on its own, or accompanied by a cup of freshly brewed green tea. However, it is also used in the making of “wagashi”, or traditional Japanese sweets.

With its gorgeous scenery and endless delicacies, you’ll definitely want to make a date with Japan in autumn. We promise, you won’t regret it. Itadakimasu!

TEXT DENISE LI

A

s the temperature drops during autumn in Japan, there are plenty of reasons for gourmands to rejoice. Not only will the tastiest fish make their return to the colder waters up north, autumn is also the season for shin-mai (new harvest rice).

Festivals are held in honour of this new rice harvesting season, and the earliest harvests are usually first offered to the gods as a tribute. At the rice festival held in November in Yamaguchi prefecture’s Hoseiji Temple, for instance, participants cut handfuls of the ripened grain as an offering to the gods.

The Japanese national sport of sumo wrestling also has its origins as an offering to inspire an abundant harvest.

Think the tradition of stomping each foot on the ground when wrestlers enter the ring as a gesture to intimidate their opponents? Not so. It’s actually a gesture to “connect” the wrestler elementally to the earth. Passed down from a Shinto ritual, the stomping of feet by the sumo wrestler is believed to ward off pests and fires, and to urge the rice gods to continue to keep watch over the harvest.

#oishiisg Instagram Contest Congratulations

“This photo was taken in early June during my first visit to Kyoto. The weather was gloomy and we decided to stroll along the famous Gion street after a drizzle. I always love looking at the blend of Japanese trees, shrubs and plants with the traditional architecture. I spotted this pine tree when I turned out from an alley, it intrigued my interest and inspired me to capture this picture. Well I really enjoy the spring and autumn season in Japan. There are simply too many spots that I love”. - hadoe The camera angle itself is great! Historical townscape is coloured with green pine tree and colourful clothing of tourists.

The contrast is very unique.

- OISHII editorial team

Grand Prize Winner Photo by hadoe

ur e yo with r a h S ness !!! good ii today Oish

Runners up

Canon PowerShot N2 (worth $399)

Finalists

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

adabellewong

imakelv

thetravellingtomyam

hadoe

materialworldsg

rainenut

mightykai mema_shokuhin

The 4th shot starts TODAY!!

The contest will end on 1 December 2015 at 5pm (Singapore time)

<How it works> Step 1: Take photos of what you like about Japan(eg. food, places, people, culture, etc...)

Step 2: Get creative and upload as many photos as you like on your Instagram and tag #oishiisg

Winners will be announced on Oishii magazine vol.8, issued on 1 January 2016.

All winners will be contacted via email or phone on prize collection details. <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.

events

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

MILAN, ITALY

SAKE KANPAI! EVENTS 1 -15 October 2015

SINGAPORE

Celebrate the sake season with this exciting lineup of events, starting with The Day of Sake on 1 October. The Oishii Kanpai! booklet is available now. Get more information on these events on page 45.

The Day of Sake 1 October 2015 Expo Milano 1 May to 31 October 2015

In line with Expo Milano’s theme of “Feeding the Planet, Energy for Life,” Japan’s exhibition, “Harmonious Diversity”, aims to display various innovations in the field of agriculture, forestry and fisheries as well as food to some 20 million visitors at the event. Through this exhibit, Japan hopes to propose its food culture as a good example of a diet that is healthy, balanced, and sustainable.

WORLDWIDE Global Sushi Challenge 14 May to 25 November 2015

The Norwegian Seafood Council (NSC) and World Sushi Skills Institute of Japan (WSSI) is organising the largest international competition for sushi chefs, taking place in 14 countries across Asia, Europe and America. With a professional accreditation programme incorporated into the event, this challenge also aims to promote hygienic practices in handling fish and seafood in the sushi-making industry.

Health Ingredients Japan 7 to 9 October 2015

TOKYO, JAPAN

This 26th instalment of Asia’s largest tradeshow on the most advanced health ingredients will see over 330 exhibitors presenting new products and results of latest research, along with announcements of new business developments.

Special conferences by high-profile speakers in the functional ingredients industry will also be held at this leading industry tradeshow.

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Over 50 F&B establishments in Singapore will be participating in this event. And sake brewery owners from Kayashima Syuzo, Oita prefecture and Ichishima Syuzo, Niigata prefecture will talk about the sake brewing process at Lewin Terrace, followed by a special Kanpai moment, as participants in Singapore link up with those in Tokyo over Skype to usher in the season of sake merriment.

Sake Week 1 to 15 October 2015

For the first two weeks in October, more than 45 participating restaurants will be offering special set menus, including sakes, at special prices. During the Sake Week, patrons also stand a chance to win one of 300 sets of sake goodies by bringing along a Stamp Sheet (available in Oishii Kanpai! booklet or participating restaurants) and having different sakes in five participating restaurants.

HASHIGO-GO EVENT @ Mohamed Sultan 1 to 15 October 2015

Hashigo is a colloquial Japanese term that refers to bar-hopping or pub crawl.

This practice comes to Singapore during The Sake Week, as participants join in the bar-hopping experience and receive exclusive deals on sake and finger food, simply by mentioning “Hashigo” to the staff at any participating restaurant.

Additionally, there will be an ongoing Facebook contest on the Oishii Kanpai Facebook page, crowning the first-ever HASHIGO Champion.

Asian Food Show 2015 21 to 23 October 2015

OSAKA, JAPAN

Held in the “Food Capital of Japan,” this event brings the latest trends in Asian Food and beverages to over 35,000 new Japanese customers. The show brings together food manufacturers, importers and distributors from all over Asia Pacific, and features a showcase of Asian cuisine, a demonstration stage for exhibitors, a Halal food showcase, and a food business seminar.

Oishii Japan 22 to 24 October 2015

SINGAPORE

ASEAN’s largest dedicated showcase on Japanese food and beverages comes to Singapore once more, bringing 280 exhibitors and drawing in over 11,000 visitors. Catering to F&B professionals, chefs, restauranteurs, hoteliers, importers and distributors, this is an all-encompassing showcase of food, drinks, equipment and machinery from all over Japan.

Admission is

Come join us on 7 th Nov 2015, 12:00 -14:00

FREE!!

Kyusyu 3 pref. Marine Limited to products Seminar 30 pax only!!

Report from Production site in 3 prefectures in Kyusyu Amoy street Food Centre

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Orchid Hotel

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Tanjong Pagar Plaza

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Clermont Tower & Residence

Clermont Hotel

Tanjong Pagar MRT EW15

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Carlton City Hotel

International Plaza

Amara Hotel

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Kanda Wadatsumi Japanese Dining 50 Tras Street, Singapore 078989 reservation@kanda-wadatsumi.sg (65) 6221 6264 Lunch: 12pm to 3pm Dinner: 6pm to 11pm Close on Sunday and Public Holidays Tras Street

Kyusyu 3 prefecture Fair is held in JF KANDA WADATSUMI from 7th until 28th Nov

Tras St reet

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Kamaage Shirasu Chirimen (Soft Young Sardines)

New Wallich Street

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Hirame (Kabosu Flatfish)

Miyazaki prefecture:

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Tanjon

Kanpachi (Greater amberjack)

Oita prefecture:

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Kagoshima prefecture:

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Enjoy tastes of the Seasonal marine products from KYUSYU prefecture

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Enjoy a sumptuous meal in a pleasant Japanese setting.

When you think of sukiyaki and shabu-shabu, think of KUROYA.

KUROYA SINGAPORE

33 Mohamed Sultan Road #01-03 S(238977) TEL: +65-6734-4740 Reservation SMS:+65-9657-9120 Opening Hours: 17:30 - 23:00 Closed on Sundays

Choon Guan

Street

interview

BAKING UP A

Sake Storm

W Creator of Gastronomical Delights

A graduate of the Pastry Diploma program at Le Cordon Bleu Paris, Gwenâ&#x20AC;&#x2122;s passion for food and dedication to quality have led to the creation of Patisserie G in 2012. Here, Gwen whips up classic French desserts and modern pastry interpretations while maintaining a focus on simplicity and excellent ingredients. Patisserie G is the only dessert cafe in Singapore selling bottles of sake, offering 40 to 50 different varieties of sake across a range of breweries and geographies.

hen I started Patisserie G, I knew I wanted an alcoholic aspect to the place. However, I found wines or Champagne difficult to pair with my desserts. Wines generally have a higher acidity, and to pair dessert wines (which are already sweet) with desserts would make the treat too cloying. On the suggestion of a friend, I tried using sake instead.

Because sake is made from rice, it has a cleaner taste profile, which makes it a better fit to my sweets.

I think a lot of people have the perception that sake should be paired only with Japanese food.

On the contrary, just like how French wines can be paired with Chinese or Indian cuisines, sake can go with different cuisines as well. You just have to keep an open mind. As a general rule when pairing sake with desserts, you either have to find similar profiles of dessert with the sake to create a complement, or incorporate sake in a way that will give the dessert an added edge.

Unlike brandy and whiskey, we tend not to cook sake as it will lose its flavour. This makes incorporating sake into desserts a bit tricky, unless it is made into jelly or sorbets. So instead, we use kasu, the lees left over from sake production, to create desserts like our sake kasu cheesecake. For this dessert, we also incorporate macerated dried

fruits, rum and brandy, so while it has quite a strong sake kasu flavour, there is also the taste of other liqueurs.

My interest in sake led me to learn more about the ingredient during a two-month trip to Japan earlier this year. I took the Advanced Sake Professional (ASP) course in Tokyo, and worked for two days in a small artisanal sake brewery called Shichi Hon Yari, in Shiga prefecture. I washed 800 kilograms of rice on my first day on the job, and 760 kilograms on the second day. It was very fun but it was also very hard work! Many tasks were manually done â&#x20AC;&#x201C; I remember washing cloth bags for three and a half hours in the cold winter. That experience really made me appreciate the hard work that goes into brewing a good sake.

There is a huge potential for the sake market in Singapore. There is growing interes but little knowledge about the drink. I feel that the way to help the sake industry and is to promote it through education. With more knowledge, people can make better decisions about their beverage choices. This has also inspired me to set up a sake cocktail bar, opening later this year on Stanley Street. We plan to have ninety labels of sake, and my business partner is a mixologist, so she will be serving up with some interesting sake cocktails!

Patisserie G is located at 9 Raffles Boulevard, #01-40/41 Millenia Walk, Singapore 039596.

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TEXT SHARIFAH NURSYAFIQAH

Gwen Lim, executive chef and owner of French-inspired bakery Patisserie G, shares with us her journey learning more about this Japanese rice wine.

Want to get away from it all?

Visit Okinawa, Japanâ&#x20AC;&#x2122;s southern paradise.

Donâ&#x20AC;&#x2122;t have time? You have...

Orion Beer and Awamori Cocktails Products of Okinawa, islands of longevity

Local Distributor: Whistler Wine & Spirits Pte Ltd Tel: 67487820 Email: sales@whistler.sg Okinawa Prefectural Government

BE AMAZED BY THE DISTINCTIVE FLAVOUR OF UNAGI AND OMAKASE MENU Dish from Omakase

Dish from Omakase

Tokyo Style Unagi Kabayaki

BE AMAZED BY DISTINCTIVE FLAVOUR OF UNAGI AND OMAKASE MENU

Hitsumabushi

Tokyo Style Unagi Lunch Course

Hitsumabushi Chazuke

Counter Seat

Private Room

Its Tokyo flagship is a Michelin-starred restaurant with its history going all the way back to 1851. Famed for its unagi dishes, Chikuyotei is the only restaurant in Singapore that freshly slaughters live eels from Japan upon order.

Executive Chef, Akihiko Maetomo

The executive chef Akihiko Maetomo will provide you an exclusive Japanese style eel dishes. “Omakase Menu” is his most recommended and popular course that you can taste the many different tastes of seasonal product from Japan.

(Omakase Menu: Lunch $78, Dinner $178 or $118. *Private room cannot be available with $118 course.)

Please enjoy the experience of authentic Japanese dining at Chikuyotei, located inside the Intercontinental Hotel Singapore.

竹葉亭 Chikuyotei 創業１８５１年 Since 1851

竹葉 亭

80 Middle Road (S) 188966 #01-01 Intercontinental Singapore Reservation Tel : (65) 6825 1064 / 6738 1990 / 9725 5311 E-mail : chikuyotei.intercon@gmail.com

flavours

A Pinch of In Japan, salt is not just a condiment used to add flavour to food.

The Japanese have created a wide variety of salts to complement and enhance the flavour of various ingredients. Hereâ&#x20AC;&#x2122;s a look at some of the more popular variants.

T

here are currently over 1,500 different salt products on the Japanese market for home and commercial use.

However, this was not always the case.

In 1905, the Japanese government established a monopoly on the sale and production of salt in order to cope with the costs of the Russo-Japanese War, as well as to develop a domestic salt industry base. This meant that the variety of salts being produced was very limited. However, before 1905, how was salt produced in Japan?

TEXT VANESSA TAI

Background of Salt Production in Japan According to research by the Tobacco and Salt Museum in Tokyo, the earliest method of salt production in ancient Japan probably involved burning seaweed and using the resulting ashes for their salt content or drying seaweed in the sun until salt crystals formed.

Around the eighth century, this was replaced by the agehama method.

Seawater was sprayed over sand laid on top of clay. After the sand was dried by the wind and the sun, seawater was

poured over the sand again to create an even more concentrated saltwater. This liquid was then boiled down to produce salt crystals. This continued to be the main method of salt production for several centuries until 1972 when Japan became the first country to produce salt to its people using ion exchange.

The process of ion exchange involves electricity and ion-exchange membranes to extract and concentrate sodium ions and chloride ions from seawater. These are then boiled down into crystals using a vacuum evaporation system. While salt made using this method has very high purity, it also contains more than 99 percent sodium chloride, which means it lacks the other minerals the human body requires. This health concern led to movements to revive the production of salt using natural methods and in 1997,

the monopoly was lifted, leading to a new era of greater choice.

Popular Salt Varieties in Japan All salt produced in Japan are sea salt.

Apart from the regular table salt, other popular types of salt include moshio (seaweed salt) and blended salt like matcha-shio (green tea salt). According to an article on artisanal salts published in The Splendid Table, the Japanese are very discerning when it comes to the nuances salt lends to food. For example, there are many different types of salts that one can extract from the ocean; the balance and concentration vary, as you get deeper. The Japanese have used this fact to create salts where they combine water from shallow currents and deep currents to make a particular type of salt. In the next few pages, we shall explore more of these fascinating salts.

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A

10

fter the abolishment of the government monopoly on salt (shio) in 1997, Okinawa emerged as the leader in independent salt production. There are over 30 salt manufacturers producing more than 150 types of salt in Okinawa alone.

The Sea of Okinawa is rich in minerals; the salt produced from its water contains the highest number of natural minerals such as calcium, potassium, zinc, and magnesium. Sea salt from Okinawa is also known to contain 25 percent less sodium chloride than the other salt products on the market, and has a distinctive hint of sweetness to its flavour. Visitors to Okinawa can also experience firsthand how sea salt is produced, in a facility known as the Gala Blue Ocean, located along the scenic coast of Yomitan.

One of the most popular sea salts from Okinawa is undoubtedly Nuchi-masu, which was registered in the Guinness Book of World Records in 2000 for its significant mineral content. Another popular variant of sea salt from Okinawa includes Ishigaki salt, harvested from the waters around Ishigaki, the most inhabited and developed island of Okinawa Prefecture. Ishigaki salt comes in three basic variants â&#x20AC;&#x201C; the first and most common is a fine powder that can be used in daily cooking, and is known as Ishigaki no shio (Ishigaki Salt). The second is a roasted version known as Yakishio and is typically used as a table salt. The third is a coarse grain variety known as Tenpiboshi (sun-dried salt) and is perfect for marinating steaks or other heavy meat dishes.

Another region famous for the production of sea salt is the Noto Peninsula in Ishikawa Prefecture, which faces the Sea of Japan. Here, the sea salt is produced by drying sea water at a low temperature, followed by a condensation process and finally, crystallization on the surface of dense seawater. This tempered process ensures that the loss of precious sea minerals is kept to a minimum, and also lends the salt a delicate umami flavour.

A Pinch Of Salt

Moshio

J

apanese seaweed salt (moshio) is characterised by its unique beige hue and its rich, full flavour. Its bold flavours are due to the many minerals found within – calcium, potassium, magnesium, and iodine. It is also one of the earliest known salts produced by ancient Japanese, with a history dating back nearly 2,500 years. In the past, the Japanese used to spread seaweed on the beach to dry before rinsing them in saltwater pools. The remaining bittern, which was still rich with residual strips of seaweed, would then be boiled in a clay pot over a wood fire. Once the water had been evaporated, the salt worker would then separate the salt crystals from the seaweed residue, and this crystallised salt became known as moshio.

According to Shinto tradition, it was the god Shiotsuchino-Oji who taught the mortals how to obtain salt from seawater. To give thanks, the people built a shrine at what is now called Shiogama Jinja in the town of Shiogama, Miyagi Prefecture. Every year, starting on July 4, priests conduct a three-day ritual called Moshioyaki Shinji. This is where they prepare seaweed salt for the gods using what is believed to be the traditional method.

Today, the production of moshio continues, albeit with more progressive production methods. Amabito-no-moshio is arguably the most popular of the seaweed salt variant, and is made with Hon’dawara seaweed and unpolluted seawater collected from the Seto Inland Sea. It has a delicate quality to it that makes it great as a cooking salt for light soups or sauces to tease out the natural aromas and flavours of the ingredients. Amabito-no-moshio is also great as a finishing salt for both Japanese and Western fare – from tempura, sushi, and sashimi to roasted potatoes, pasta, and red meat dishes.

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A Pinch Of Salt

salt

A

part from the traditional sea salts and seaweed salts, there is also a rise in gourmet blended salts emerging from the different regions in Japan. As home cooks and restaurant chefs get more inventive, so do their condiments. One such example is matcha-shio (green tea salt).

Japanese green tea is renowned for its slew of health benefits — from improving concentration levels to boosting energy — so it’s no wonder the Japanese have taken to blending green tea powder with sea salt for a gorgeous combination, matcha-shio.

Matcha-shio is something that can be easily prepared in the comfort of your home. Using either matcha powder or sencha and coarse sea salt, blend the two in a spice grinder or mini food processor until you achieve your desired consistency.

The result is an exquisite mixture in a subtle green hue; the

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initial taste has a slight vegetal flavour before giving way to a delicate sweetness. You may use this salt blend to enhance the flavour of everything from edamame to tempura, and even certain vanilla desserts and popcorn! There are several ways to enjoy tempura, such as with a mix of dashi sauce and shio or with matcha-shio. Some people prefer the latter as the tempura is less likely to get soggy. Also, because matcha-shio is so flavourful, you’ll only need a dash of it to enjoy a fullflavoured meal.

Another popular type of blended salt is yuzu salt. Yuzu is beloved for its subtle aromas and citrusy flavours. When blended into a salt, the zesty punch of citrus makes yuzu salt an excellent condiment for fish or white meats. It is also sometimes used to add a lift to ramens. Appearance-wise, yuzu salt is a light and pure yellow, and like matcha-shio, it’s so finely ground that it almost looks like powder.

Re a l Ja pa n ese C u isi n e

Wi t h L u x u ri o us S c e n ery o f K ep p el B ay Takumi Tokyo Restaurant

Enjoy the live experience of having a delightful conversation with the chefs as he prepares the dishes before you while dining.

All ingredients are freshly imported from Japan especially our seafood ingredients and the A5 Wagyu Beef from Miyazaki Prefecture.

We at Takumi Restaurant are delightful to share with you the authentic Japanese cuisine and enjoy the luxurious view of Keppel Bay."

匠 Takumi Tokyo Restaurant 2 Keppel Bay Vista, #02-01 Marina at Keppel Bay, Singapore 098382 TEL: +65 6271 7414 FAX: +65 6271 7152 www.takumirestaurants.com 営業時間:Lunch

12：00～14：30 （L.O.14：00） Dinner 18：00～22：30 （L.O.22：00）

icture P perfect

creation

TEXT TAN LILI PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTION, (TOP RIGHT) EDMOND HO/JAMBU STUDIO

artistic

CHEF ANDRE CHIANG Before he established the Restaurant Andre group Restaurant Andre, Burnt Ends, and Bincho in Singapore; Porte 12 in Paris; and Raw in Taipei - the Taiwan-born chef worked alongside several culinary bigwigs from Michelin-starred restaurants in France, before helming Jaan at Swissotel The Stamford. His eponymous Restaurant Andre has been named Best Restaurant in Singapore for the third year running, and is the only restaurant in Singapore to make it to The World’s 50 Best Restaurants.

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“I

stayed in Japan for two years when I was 13. During that time, I helped out at my mum’s Taiwanese restaurant in Kofu, Yamanashi Prefecture. That was how I was first exposed to the sheer variety of high-quality produce in Japan.

Today, I still visit the country regularly, about four to five times a year. The unparalleled freshness of their seafood, coupled with the locals’ respect for nature and their homegrown produce, is what makes Japan’s culinary scene truly outstanding.

I was based in the south of France for a good number of years, which explains my focus on Mediterranean cuisine. My philosophy when it comes to cooking is that without good produce, you can never be a good cook. That is why most of our seafood is imported from Japan – 80 percent of which from Tsukiji Fish Market in Tokyo.

This dish, which has been arranged to resemble a framed photo, was something I created as part of a four-hands dinner in Tokyo two months ago. The theme was kyosei, which essentially means living and working together harmoniously. The produce I used reflects the concept in that they rely on each other for survival - there’s kelp with abalone, as well as oyster with seawater - so, naturally, they taste great together too. It’s a simple concept, and at the same time a profoundly meaningful one.”

Restaurant Andre is located at 41 Bukit Pasoh Road, Tel: 6534 8880

Better Than Mom After a hard day, we automatically start looking forward to a nice, comforting meal.

We know that no matter how rough our day was, whatever appointment we failed, boss we clashed with, there is something to look forward to. And nothing beats having mom’s steaming soups and stews to make a crummy day feel so much better.

We like these classics that IPPIN CAFE BAR serves here: Miso Udon with Oysters Set $15, Yakisoba (Fried noodle) Set $12 and Oyakodon (Chicken on rice) Set $15. The Yakisoba (fried noodle) may look just like any other ordinary noodle, but boy, did the dashi stock flavour become one of our undeniable favourites. And they are all we need to put a smile on our faces.

Steak + Wasabi

Feel the love to re-create what you have enjoyed at IPPIN CAFE BAR for your loved ones? The cafe bar is so thoughtful they have a cute retail space offering diners the option of buying back most of the ingredients they have been served. If you find that wasabi is too spicy, you may wish to try Wasabi Salt, a Japanese natural seasoning blend from Izu, Japan, which is the birthplace of wasabi.

The wasabi powder, made from a Japanese company that produces more than 100 wasabi products blows our minds already, and with a combination of salt, gives dishes a richer mouthfeel as well as a minor kick without setting your taste buds on fire. Use it on meat before grilling, use it in a mixture of tossed sautéed vegetables or use it in place of salt and pepper on already prepared food. A familyfriendly favourite!

We enjoyed ourselves shaking the wasabi salt on our juicy beef ribeye steak and customising it to our liking. No judgement for shaking too much or too little. Just like home. Kameya Wasabi Salt is retailing at IPPIN CAFE BAR at $9 (80g).

IPPIN CAFÉ BAR

18 #01-01 Mohamed Sultan Road Singapore 238967 TEL 67334794 Mon-Sat 11:00AM - 11:00PM

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Niigata is a WONDERLAND TEXT DENISE LI • PHOTOGRAPHY OSAMU NAKAMURA

新潟

F

or those looking to escape the hectic hustle and bustle of city life, it doesn’t get much better than Joetsu region in Niigata prefecture. Joetsu region was united by the lord Kenshin Uesugi in the mid-16th century, and comprises the cities of Joetsu, Myoko, and Itoigawa in our time.

Regardless of the season you plan to travel, you’ll be filled with wonder at the scenic views that greet you at every turn.

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During autumn, the sight of mountains exhibiting the bright yellows and reds of fall foliage will provide plenty of fodder for Instagram, while in winter, a blanket of snow covers everything, making it a spectacular sight to behold. So abundant is the snowfall in this area that snow is saved for summer for a fun festival during the summer months!

Brilliant scenery isn’t the only thing that will stay with you long after you leave Joetsu region. The warm smiles and kind

hospitality of its people will also be something you’ll remember. Its harsh winters have fostered a spirit of cooperation and harmony among inhabitants of Joetsu who rely on each other to get through the colder months. The area is constantly developing, and its continual striving for innovation in order to better the lives of its residents has also seen a recent installation of solar power generators in the city, which has so far provided electricity to some 700 households.

Tsubame City Joetsu City Joetsu Region

Sanjo City Myoko City

Farmers from Akiyama farm proudly showing off their produce. The vegetables that have been harvested on this farm are kept under snow to allow their natural sweetness to develop even further.

Fans of winter sports will find themselves in their elements as they’ll get to ski and snowboard to their hearts’ content at the numerous resorts in Akakura and Myoko. Those who are less inclined towards such vigorous physical activities won’t feel neglected as well, as there’s so much to try by way of local delicacies.

Niigata or Joetsu region might be most well-known for its fragrant Koshihikari rice and top-notch sakes, but

foodies will surely also delight in the variety of fresh fish (thanks to its location close to the Sea of Japan), tasty vegetables and sweet confectionary available in the region.

Travellers will also be glad to know that Joetsu is easily accessible from Tokyo, thanks to the Hokuriku Shinkansen station that opened in March 2015. Despite the fact that its climate and landscape differs greatly from Japan’s capital.

Going up to northeast from Joetsu,

the industrial cities of Tsubame and Sanjo are also worth visiting as they were developed by craftsmen, traders, and businessmen. Head to these two places to stock on a variety of kitchenware!

Check out everything Joetsu region, Tsubame and Sanjo cities has to offer by poring over the next few pages – you just might be convinced to extend your next trip to Japan in order to explore this amazing prefecture.

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Grain of Truth Rice lies at the heart of almost every meal you’ll enjoy during your stay in Niigata prefecture.

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If you’re planning to visit Niigata prefecture, our advice to you is to travel light. One bite of its fragrant, pillowy rice, and you’ll see why it’s famous the world over – and it’s so good that you’ll surely want to buy a few packets of it to enjoy at home.

Many believe that Niigata’s Koshihikari rice is among the best money can buy, and that’s no small praise for a country that takes its rice very seriously. A region that experiences harsh winters and heavy snowfall, the pristine melting snow is responsible for nourishing the numerous rice paddies that dot the prefecture. Koshihikari rice has a delicate sweetness that makes it tasty enough to be eaten on its own.

One of the must-try delicacies when you’re there has to be the sasazushi (bamboo leaf sushi), shown in the picture here. A regional specialty in the Niigata and Nagano prefectures, it is rice that’s been seasoned with vinegar, moulded into oval shapes, then placed on bamboo leaves. To try it for yourself, head to the inn and restaurant Harumi-so in Myoko city. Sushi toppings range from salmon, to bamboo shoots, shiitake mushrooms, zenmai (Japanese flowering fern), and kinshi tamago (strips of thin omelet), or whatever else is locally and seasonally available. Bamboo leaves are used because of their anti-bacterial properties, which allow food to be kept for longer. Sasazushi is the highlight in a generous set meal that includes noppei (vegetables stewed in potato starch), butajiru (a rich porkbased soup), as well as agebitashi (deep-fried eggplant soaked in dashi).

Of course, in Niigata, where there’s an abundance of clean, soft water and quality rice, there is no shortage of excellent sake as well. Connoisseurs around the world continue to rave about sake from Niigata, which is known for being crisp and dry, with a more delicate aroma compared to sake from other parts of Japan. It is really the perfect accompaniment to the exciting and novel flavours you’ll be experiencing on your gastronomic journey in Niigata.

Joetsu

Food

Eat Your Way Through Yes, there’s rice, sushi and sake aplenty, but Joetsu also has a lot to offer by way of sweet treats.

Akakura Red Fried Noodles

A hop and a skip away from the Akakura ski centre, this comforting noodle dish is just what the doctor ordered after a challenging day on the slopes. Shiso leaves and Japanese basil flavour the dish which is fried to perfection with tomatoes, red peppers, sausage pieces, and topped with an onsen (half-boiled) egg.

Tara Meshi Bento Think it’s hard to find decent food on the go?

With nothing more than a collapsible table piled high with bento boxes at the Naoetsu train station, this vendor is out to challenge every misconception you’ve had about the food you can find at train stations. This delicious treasure box of wonders is filled to the brim with an assortment of pickles and stewed tara (cod fish), accompanied by a generous serving of rice. It’s so tasty that it even won an award at a regional bento box competition!

Tomi Sushi If you think the name of this sushi restaurant sounds familiar, well, that’s because they’ve got four branches in Singapore. Tomio Miyazaki, vice president, decided to expand operations outside of Japan to showcase some of Niigata’s finest produce to the rest of the world. Ingredients from Niigata are specially airflown to its outlets in Singapore. If you visit the outlet in Joetsu city, be sure to sample locals’ favourite fish that’s only seasonally available.

Patisserie Riz-Riz Fans of sweet confectionery should not miss making a pitstop here! This patisserie specialises in dried persimmon and sweet potato cookies; these are made with rice powder from Joetsu with no flour and eggs, making them a healthy yet tasty option for those watching their diets. We also enjoyed the smooth texture of their puddings in unique flavours such as brown rice and ginger.

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Food

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Choshiya Helmed by a young couple, all the ingredients used in this restaurant are either regionally sourced or self-cultivated – the owner’s family own a rice farm, as well as breed rainbow trout and ayu (sweet fish). We enjoyed their home-style set meal, which we found to be healthy, yet extremely substantial. The trout is grilled over a traditional Japanese sunken earth, and the meal also comes with noppei (vegetables stewed in potato starch), as well as side dishes of sashimi, tofu, and pickles to accompany the hand-kneaded soba noodles. We were impressed by how well all the flavours complemented each other.

RY!

MUST T

Found!

Tsubame’s Favourite Ramen

Ponshu-kan There are so many sake breweries in Joetsu and around Niigata prefecture that it would be impossible to try all the varieties available, but you can try your darnest best at Ponshu-kan.

Simply exchange a 500-yen coin for tokens that you can use to sample five different varieties of sake, which is dispensed from vending machines.

If any catch your fancy, you can head to the liquor store outside to purchase a full-sized bottle. As though sampling sake on its own isn’t enjoyable enough, this definitely adds another fun dimension, thanks to innovative Japanese technology.

Koshu Hanten Not for the faint-hearted, the chuka soba (or ramen) here is served in a base of shoyu and pork fat. Originally created for industrial workers who expend tremendous amounts of energy every day, this rich bowl of noodles is the perfect comfort food on a cold, wintry day. Those with hearty appetites should order a side of gyoza to go with their chuka soba.

They are huge, meaty, and fried to perfection.

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Joetsu

People

Meet The People of Tomio Miyazaki

Born and bred in Joetsu, the vice president of the Tomi Sushi restaurants has big dreams of showcasing Niigata’s fine produce to the world.

How did the idea of Tomi Sushi come about?

My family has always been in the business of seafood, first as wholesalers, before becoming supermarket and restaurant owners. In 2007, we realised that a majority of the revenue came from our restaurants, so we decided to close down the supermarket to focus our efforts on building the restaurant business.

I’ve always dreamed about expanding into overseas markets and that dream came true with the opening of the first Tomi Sushi outlet outside of Japan in 2010, located in Singapore’s Millenia Walk. We have opened two more Tomi Sushi outlets in Singapore, as well as another restaurant, Echigotei. We are happy to see more customers from Singapore visiting our outlets in recent years.

What are some business principles you live by?

Many people feel that eating sushi is a “snobbish” experience – even here in Joetsu – and that’s a perception I would like to change with Tomi Sushi. That’s the reason we insist on charging reasonable prices for our high quality food. I also see it as my duty to educate customers about the produce that comes out of Niigata – hopefully this will encourage them to visit the region for themselves!

What’s one thing you want people to know about Niigata prefecture?

That anytime is a good time to visit the region because every season is beautiful in its own right. I’m also very proud of the variety and quality of our seafood!

Masao Tominaga

The 7th generation descendent of a noble family, Masao Tominaga has worked tirelessly for 11 years to preserve his family’s estate, a culturally important monument in Joetsu.

Tell us about the history of the Hayashi Tominaga estate.

It was built 130 years ago, and much of its original architecture still stands today. The large support pillars are fashioned from Japanese Zelkova and cedar wood, which are strong enough to withstand the weight of heavy snowfall. My family was the main line of a noble family that established itself in the area during the Edo period, and held a prominent role as the family of the local ruling headman until the fall of the Tokugawa Shogunate.

What made you decide to move to and restore the estate over a decade ago?

The estate is an important part of the region’s history, and I saw it as my duty to help

preserve this historical and cultural monument for generations to come. I had just retired and had all the time in the world to restore it to its former glory. The views from the house are simply amazing all year around.

When an electric company wanted to build electric cables surrounding the house some years ago, we immediately put our foot down because this would ruin the view! Lucky for us, they acquiesced and built underground cables instead.

When’s the best time to visit the estate?

Currently, we’re only open to visitors for three days during spring, and another three days in autumn, but due to numerous requests, we are seriously considering opening up the estate more often.

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Sigh t s

To Behold

The Joetsu-Myoko area has plenty to offer regardless of whether you’re a history and culture buff, a sports fanatic looking to test your mettle on the slopes, or a leisure traveller looking to kick back and relax.

Akakura Onsen Ski Area and Ski Town A compact ski town, many places can be easily reached by foot in the Akakura area, where most of the larger hotels and the majority of the area’s restaurants and bars are located. If you enjoy winter sports, consider a stay at the sprawling Akakura Kanko Resort & Spa. Founded in 1937 to encourage the growth of tourism, the building was modeled after Swiss ski resorts. Its Spa & Suite Wing opened in 2009 and features a large public bath, spa, and guest rooms with their own rotenburo (open-air public bath). Exploration of the entire grounds takes about an hour, where you can check out the hotel’s natural waterfall, as well as wasabi and herb gardens. With such wellappointed facilities, it’s little wonder that you’re advised to make a reservation well in advance –particularly the winter months – as it’s usually fully booked.

Hayashi Tominaga Estate The Tominaga family established itself in the area during the Edo period and held a prominent role as the family of the local ruling headman until the fall of the Tokugawa Shogunate. One of the descendants oversaw the construction of the present-day estate in 1883, and the building today remains much in the same condition as when it was constructed. Located in a hilly garden area, visitors can enjoy views of the sweeping rural landscape. Within the building, a traditional fireplace and kitchen are preserved so visitors can connect to the everyday living conditions of the period.

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Kasugayama Castle and Rinsenji Temple Kenshin Uesugi is a revered figure in Niigata prefecture, well known for his bravery and dedication to Zen. At the tender age of 21, when his family had their lands forcibly taken from them by invading warloads, he led an army from his home at Kasugayama Castle into battle. This is the first of more than 70 battles he would lead in his life before his premature and sudden death at the age of 49. So revered is Uesugi in Japanese history that there was a TV series telling a dramatised version of his life, with famous Japanese singer Gackt playing the role of Uesugi. At the presentday Kasugayama Castle, only its stone foundation remains. However, you can learn more about Uesugi at Joetsu Archaeological Centre, where you’ll be greeted by actors decked out in period costumes who’ll tell fascinating stories about his life. The Rinsenji Temple was constructed in 1497, and it was where many trainee priests went to undergo religious training, comprising of a rigorous study of the teachings of Buddha, and an extremely strict form of meditation (Zazen). One of these students was Kenshin Uesugi, who learnt Zen and devoted himself to reestablishing peace in Japan, which was then going through a period of major upheaval that saw many warlords fighting for power. Today, Uesugi is still revered as one of Japan’s greatest generals. The temple sees a steady stream of visitors, and its many peaceful spots within the grounds are perfect for a spot of quiet contemplation.

TsubameSanjo Sights

Day Trip To

At first glance, the industrial towns of Tsubame and Sanjo don’t seem to have much to offer by way of tourism. But dig a little deeper, and you’ll uncover some gems that are vital to your understanding of this area in Niigata.

Sanjo Kaji Dojo

Metal moulding is an important aspect of the region’s industry and here at Sanjo Kaji Dojo, you’ll get to experience for yourself the process of making a paper knife from start to finish. You’ll learn how to heat an iron nail in order to hammer it into the shape of the knife. After this experience, you’ll definitely have newfound respect for the master craftsmen who have taken decades to hone their skills.

Marunao If there’s something the Japanese take very seriously, it’s attention to detail, and Marunao chopsticks are the epitome of that work ethic. Its beautiful sixteen-sided chopsticks are inlaid with silver and crafted from the finest materials. Marunao uses a variety of materials to create its veritable works of art, including ebony, rose wood, ironwood, and the most rare and precious wood of all – snake wood.

Snow Peak Camping Equipment Enjoy spending time in the great outdoors? Then you’ll need to pay a visit to the headquarters of Snow Peak Camping Equipment. At its shop, you’ll be able to stock up on everything you need for your camping experience, from warm jackets to cooking utensils and tents. The beautiful area surrounding the office also doubles up as a camping ground, and it can accommodate up to 150 camping groups at any one time.

Tadafusa Professional and home chefs alike will be astounded by the array of knives available at knife factory Tadafusa.

Famous for its specialty knives, including sobakiri (a knife for cutting soba noodles), some of its knives are so in demand that there is a waiting list for these coveted items.

Gyokusendo In the late Edo period, a travelling craftsman introduced the method of manufacturing Tsuiki copperware to Tsubame, and the founder of Gyokusendo, Kakubei Tamagawa, was one of the few who mastered this immensely complicated process. Even a simple kettle requires the use of dozens of iron shaping rods and hammers to produce. The final product is testament to the craftmen’s mastery of the many skills required for its creation.

RY FACTO L FESTIVerA 2015 th b 2nd - 5 Octo

During the festival, members of the general public will get a rare chance to speak to master craftsmen to find out more about their respective trades. There will be also various receptions and hands-on opportunities that you don’t want to miss. For the convenience of the general public, complimentary shuttle bus services will be provided from Tsubame and Sanjo cities to the factories.

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Akakura

The Slopes of

Snowboarding is a lot harder than it looks, as contributing writer Denise Li finds out.

Prior to visiting Niigata prefecture, I had never experienced such heavy snowfall in my years of travelling so naturally, I was spellbound by the sight of snow the height of a two-storey building blanketing the landscape. It was as magical and beautiful as I had always imagined it to be!

After a red-eye flight and a fulfilling but tiring day of taking in the sights of Joetsu city, the warm, comfortable bed and luxurious bathroom at Akakura Kanko Resort & Spa were just what the doctor ordered for our weary bodies. The next morning, however, I found myself waking up bright and early as I was too excited by the prospect of trying my hand at snowboarding for the first time.

At around 7am, I opened my curtains to see that avid snowboarders and skiers were already up and on the slopes having their turn on the fresh, unmarked snow. The ski lifts were not even in operation yet!

Ready and Raring To Go ... Sort Of Fuelled by a healthy breakfast, I was all ready to show off my moves (or lack thereof) on the slopes. A van took us from the hotel to the ski centre, which provides everything you could possibly need on the slopes – a waterproof jacket, pants, beanie, and of course, the necessary equipment.

My instructor and I trudged to the beginner’s area on the slopes, where I proceeded to strap my boots-clad feet into the snowboard. “Okay, now rock up on your heels to stand up,” advised my instructor, “And be careful not to fall forward.” Easier said than done.

The process of standing up on the snowboard requires quite a bit of core strength, and although I regularly work out, it took several attempts for me to stand up without face-planting into the snow. That, however, was the easy part.

To move on the snowboard, you have to rock your knees forwards and backwards, similar to the motion of doing a squat. Sounds easy, right? Try doing it as you’re moving while trying to maintain your balance and steer yourself in the right direction at the same time! My instructor found himself having to come to my aid several times while I was doing this, so I would not crash into some unwitting selfie-taking snowboarders.

After an hour or so of falling and repeating the process, I could move short distances of about 10 metres unaided. But I was still having trouble coming to a stop, which you’re supposed to do by shifting your weight back onto your heels. I kept on falling backwards onto my buttocks!

As kids expertly zoomed past me on their snowboards, I asked my instructor how long it took for someone to learn how to snowboard properly. “The average person takes about two or three days, if he spends about four hours a day doing it,” came the reply. Four hours? I was already exhausted and soaked in sweat after doing it for just an hour.

I guess a lot more practice is in order... the perfect excuse to make a return trip to this gorgeous area, I reckon.

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The pioneer highland resort with 70 years of history in Japan

Akakura Kanko Resort and Spa offers a hotel with stunning views, golf course, ski resort and Myoko Kogen Skycable.

Akakura Kanko Resort & Spa

216 Tagiri Myoko City Nigata 949-2102 TEL: +81-255-87-2501 FAX: +81-255-87-2678 http://www.akhjapan.com/

A CAREFUL BREWING FOR FINEST SAKE IN “SATOYAMA”

While protecting the natural environment, Maruyama Sake Brewery makes the finest sake using carefully chosen koji-mold and yeast.

The philosophy in how the brewery should be has something in common in the “SATOYAMA” system. *“SATOYAMA” is the natural environment which was developed through human life over a few centuries in Japan.

MARUYAMA SAKE BREWING CO., LTD. 617 Tounowa, Sanwa-ku Jouetsu-shi Nigata-ken 942-0264 JAPAN PHONE: +81-25-532-2603 FACSIMILE:+81-25-532-2535

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Niigata

Take Home a Piece of

Savour the prefecture’s finest produce long after your trip is over.

Koshihikari Rice Koshihikari rice – a variety of rice produced in Niigata prefecture – is well-loved not just in Japan, but all over the world for its fluffy texture and slightly sweet flavour. It’s so good that it can be eaten on its own straight out of the cooker!

Metalware and cutlery from the Tsubame-Sanjo Regional Industries Promotion Center This centre is where manufacturers from all over Tsubame and Sanjo showcase their wares, so whether you’re after fine cutlery, spanking new pots and pants, a specialty knife, or matching sake cups, you’re sure to find it all here. Plus, as you can shop tax-free here, you can enjoy some incredible savings.

Sake Secchubai from Maruyama Sake Brewing The brewery takes pride in the fact that it still produces koji (rice mould for sake brewing) the traditional way, a process that has become automated at other breweries. That, coupled with the use of pure water, is responsible for the brewery’s soft and slightly sweet sake. The sake is always left to mature and is mixed with previous batches to ensure its consistent quality.

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Doburoku Sweets from La Pâtisserie Kamada Behold the wonder that is doburoku (“cloudy” or unfiltered sake).

It can be enjoyed on its own, but the pastry chef at La Pâtisserie Kamada has taken it a step further and incorporated it into a variety of desserts such as cake, Japanese-style cheesecake, and jelly, which were created to encourage more people to enjoy doburoku (unfiltered sake). We found the dobukoru jelly to be not too sweet and very refreshing, without an overpowering taste of alcohol, and the fluffy cheesecake was so moreish, we found it hard to stop at just one bite.

Souvenir

Lerch’s Curry Theodor Edler von Lerch from Austria introduced skiing to Japan for the first time in Joetsu city in the 1910s. This cartoon charactor drawn in his likeness is known as “Lerch-san” and has become the mascot of Joetsu city. This currey pays home to Joetsu city and its ingredients in this curry include Niigata beef, Iwanohara wine, as well as miso paste from Joetsu.

Yokan from Oosugiya This traditional candy store is over 400 years old and its 20th generation of owners still take pride in its offerings today. The Yokan, red bean jelly cake is made with brown sugar and Daiganon red beans, following an age-old recipe. Yet, it still retains a delicate sweetness, along with a pleasantly chewy texture. The calligraphy on the box of Yakan is copied from the handwriting by Lord Kenshin Uesugi.

Wine from Iwanohara Vineyard This vineyard was founded in 1890 as a way to provide jobs for the local populace and boost the economy.

Through a painstaking trial-and-error process, the vineyard has managed to produce a small selection of quality wines by creating its own hybrid grapes. It also has two wine cellars that make use of natural methods of keep the temperature at a consistent 17 degrees Celsius all year round. We especially enjoyed Miyukibana, an easy-drinking fruity wine with hints of floral notes that would pair well with grilled meat.

Kakino Tane It probably comes as a surprise to no one that a region so famous for its rice would also produce snacks made from the grain. This brand, Naniwaya, was the first one to create these ubiquitous snacks, and the tin has become iconic and instantly recognisable among residents of Niigata.

Suitable as a gifting option for the little ones, adults will probably enjoy them as a snack with beer too.

Onsen Bath Salts and Tote Bag from Akakura Kanko Resort & Spa

Buy a few packets of these bath salts to recreate your very own onsen experience from the comfort of home. The eye-catching tote bag features a painstakingly hand-drawn layout of the Akakura Kanko Resort & Spa.

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This OISHIITV channel is the most comprehensive collection of official channels youâ&#x20AC;&#x2122;ll find in OISHII magazines.

Inspired by OISHII magazine? Watch clips from our recent features on attractive regions and cities in Japan as if you are virtually traveling with us, and learn what they can offer to you.

To continue your journey to find more rich culture and tradition of Japanese food, culture and places to visit, log in to https://www.youtube.com/user/OISHIITV/

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Latest Clips from Joetsu Channel "Joetsu is a Wonderland" - Grain of Truth - Sights To Behold - The Slopes Of Akakura, etc ...

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Listings

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Gyokusendo 2-2-21 Chuo-Dori, Tsubame-city, Niigata, 959-1244 Tel: 0256-62-2015 Sanjo Kaji Dojo 11-53 Motomachi, Sanjo-city, Niigata, 955-0072 Tel: 0256-34-8080 Snow Peak Camping Equipment 456 Nakanohara, Sanjo-city, Niigata, 955-0147 Tel: 0256-46-5858 Dining / Food Sasazushi Harumi-so 2421 Suginoswa, Myoko-city, Niigata, 946-2114 Tel: 0225-86-6242

Koshu Hanten 49-4, Nishitsubame, Tsubame-city, Niigata, 959-1282 Tel: 0256-64-3770

Shopping Koshihikari Rice Major super markets (Available at Choshiya, P26)

Red Fried Noodles Miyoshiya 476 Akakura, Myoko-city, Niigata, 949-2111 Tel: 0255-87-2068

Tsubamesanjo Regional Industries Promotion Center 1F, Messepia 1-17 Sugoro, Sanjo-City, Niitaga 955-0092 Tel: 0256-32-2311

Tomi Sushi 4-7-26 Nakamchi, Joetsu, Niigata, 943-0831 Tel:025-524-5181 Tara Meshi Bento JR Naoetsu Staion 1-1 Azumacho, Joetsu-city, Niigata, 942-0003 Tel: 050-2016-1603 P창tisserie Riz-Riz 3525 Tomioka, Joetsu-city, Niigata, 943-0173 Tel: 025-522-2300

Visit Akakura Kanko Resort & Spa 216, Tagiri, Myoko-city, Niigata, 949-2102 Tel: 0255-87-2501 Joetsu Archaeological Centre 1-2-8 Kasugayama-cho, Joetsu-city, Niigata, 943-0807 Tel: 025-521-6280 Kasugayama Castle Ruins Nakayashiki, Joetsu-city, Niigata

Choshiya 385 Mizuno, Kakizaki-ku Joetsu-city, Niigata, 949-3372 Tel: 025-536-5524 Ponshu-kan JR Echigo Yuzawa Station 2427-3 Yuzawa, Yuzawa-machi Minamiuonuma-gun, Niitaga 949-6101 Tel: 025-784-3758

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Tadafusa 27-16 Higashi Honjozi, Sanjo-city, Niigata, 955-0823 Tel: 0256-32-2184

Rinsenji Temple 1-1-1 Nakamonzen, Joetsu-city, Niigata, 943-0801 Tel: 025-524-5846

Sake Secchubai Maruyama Sake Brewing 617 Tonowa, Sanwa-ku, Joetsu-city, Niigata, 942-0264 Tel: 025-532-2603

Iwanohana Wine Iwanohara Vineyard 1223 Kitagata, Joetsu-city, Niigata, 943-0412 Tel: 025-528-4002 Kakino Tane Naniwaya Major Super Markets and Souvenir Shops Onsen Bath Salts and Tote Bag Akakura Kanko Resort & Spa 216 Tagiri, Myoko-city, Niigata, 949-2102 Tel: 0255-87-2501

Special Thanks:

Doburoku Sweets La P창tisserie Kamada 1-3-4 Kamojima, Joetsu-city, Niigata, 943-0153 Tel: 025-521-5322 Lerch's Curry Major super markets and souvenir shops Yokan Oosugiya 5-3-31 Honcho, Joetsu-city, Niigata, 943-0832 Tel: 0255-25-2500

Hayashi Tominaga Estate 2245 Kanda, Sanwa-ku Joetsu-city, Niigata, 942-0265 Tel: 025-529-2345 Marunao 1662-1 Yada, Sanjo-city, Niigata, 959-1107 Tel: 0256-45-7001

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

Tatsuo Nirei Member of Niigata Prefectural Assembly NIIGATA PREFECTURAL GOVERNMENT

masters

THE

Heat

ON

IS

Authentic teppanyaki cooking is more than fancy theatrics; three chefs show us what it takes to be the true masters of the teppan.

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TEXT TAN LILI PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTION

T

here is no denying that Singaporeans love Japanese cuisine, and this includes teppanyaki. For the uninitiated, the word “teppanyaki” is the combination of two words - teppan (iron plate) and yaki (grilled, broiled, or pan-fried). W hen you sit before a teppanyaki counter, chances are, you would be treated to the chef’s fanciful pairing of cooking and entertainment. From mad slicing skills and flying cutleries to pyrotechnic displays, teppanyaki chefs seem to have an arsenal of tricks akin to that of flair bartending. But did you know this dramatic style of teppanyaki cooking was introduced only in 1945, and that it was popularised by foreigners, not the Japanese?

The real McCoy really has none of the theatrics. Most traditional teppanyaki chefs would refuse to pander to such trends and, instead, focus on grilling each dish to sizzling perfection. The origins of authentic teppanyaki cooking are still unknown, though some believe it harks back to the mid-19th century when families would gather in their homes and cook on small grills.

At these three teppanyaki counters, what you can expect to see are chefs who are wholly dedicated to getting the art of authentic teppanyaki cooking down pat – no juggling required.

The Heat Is On

I

n the short span of seven years since Chef Takashi Motomatsu moved from Kumamoto Prefecture in Japan to Singapore in 2008, he’s headed some of the country’s most critically acclaimed fine-dining establishments, including the now closed Shibaken French Cuisine at The Gallery Hotel and Magosaburo Japanese Wagyu Dining at ION Orchard. This year, Chef Motomatsu finally has a restaurant – and a highly unique one – to call his own: Teppan Kaiseki Satsuki.

What makes this restaurant the first of its kind in Singapore?

When you think of teppanyaki, a big portion of steak, shellfish, and fried rice would typically come to mind. But I wanted to do something different, which is why I decided to introduce a brand new concept to Singapore – kaiseki-style teppanyaki. Essentially, kaiseki is a traditional multi-course Japanese meal that uses only fresh seasonal ingredients and is served in small portions.

Teppan Kaiseki refers to the combination of the cooking method (teppan) as well as the meal style (kaiseki). Even in Japan, such a concept isn’t very common. At Satsuki, you can choose from three different sets, each comprising approximately 11 dishes that we create depending on the ingredients available.

Is kushiyaki (skewered grilled meat and vegetables) commonly served as the main dish at teppanyaki joints?

No, not at all. In fact, you wouldn’t be able to find kushiyaki in a traditional kaiseki meal either. This is the second unique feature about Satsuki. The kushiyaki we are all familiar with is cooked on charcoal grill, but here, we use the teppan. Certain meats like chicken taste better when charcoal-grilled as it adds a distinctive smoky aroma to the food. When prepared using the teppan, you wouldn’t get that smoky flavour; instead, we use sauces – we have more than 30 types of homemade sauces here – to help enhance the flavours of our dishes.

We serve between 15 and 20 different types of skewers, depending on the season and availability. Most of our ingredients are imported from Japan about four times a week – for instance, konjac from Hiroshima, young ginger from Tokyo, sea urchin from Hokkaido, abalone from Kyushu, etc.

We noticed a bit of French influence in your menu, like the crepe and foie gras. What is it about Japanese and French cuisines that make them go so well together?

French and Japanese cuisines have totally different styles and methods of cooking. Japanese cuisine focuses on the freshness of the ingredients, while classic French cuisine relies heavily on sauces. I suppose that is why the combination of these two makes a dish complete, to some extent.

Takashi Motomatsu

Executive Chef, Teppan Kaiseki Satsuki

Teppan Kaiseki Satsuki is located at 59 Duxton Road, Singapore 089523 Tel: 6221 5234

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H

ailing from Nagoya, the capital of Aichi Prefecture and home to a smorgasbord of unique culinary specialities, it’s only natural that Chef Kenji Okumura has a high expectation of the ingredients he works with. He brings this passion, along with his wealth of culinary experience, to Takumi Tokyo, a three-in-one establishment that offers sushi, robatayaki and teppanyaki.

Kenji Okumura

Executive Chef, Takumi Tokyo

What’s the one thing that sets the teppanyaki counter at Takumi Tokyo apart those of other restaurants?

Without a doubt, the fact that we are the only restaurant in Singapore to serve the coveted Ise ebi (Japanese spiny lobster), a special breed of lobsters found exclusively in Ise Bay, Mie Prefecture. What makes the Ise ebi unique is that it is offered to the nearby Ise Shrine as part of the Shinto rites, and that it is available in very limited quantities.

What makes a good teppanyaki dish?

Timing is everything. Exactly how long we should cook an ingredient on the teppan, when to flip it over, or how long to leave it to cool … every detail counts. Even the moment the dish is transferred from the teppan to when it enters the customer’s mouth has to be calculated, which is why it’s always better for customers to eat at the counter. Of course the ingredients are crucial, too. At Takumi Tokyo, we take immense pride in our ingredients: we use only the freshest from around the world, particularly Japan.

What’s your take on teppanyaki chefs who perform for their customers?

We don’t do any of the theatrical entertainment here, unless there is a very special request for it. Takumi Tokyo has such a beautiful backdrop behind the teppanyaki counter, so I would prefer our customers to simply relax, enjoy the scenery, and indulge in our food.

Do you have any advice for aspiring teppanyaki chefs?

Unlike sushi-making, you do not need long training to master the art of teppanyaki cooking. However, you do need to enjoy talking to customers. It is through conversations with our customers that we learn what they like, after which we create a dish that best suits their taste and preferences. In many ways, being a teppanyaki chef is about spontaneity – you have to be flexible and versatile in your skills.

Takumi Tokyo is located at #02-01 Marina at Keppel Bay, 2 Keppel Bay Vista, Singapore 098382 Tel: 6271 7414

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The Heat Is On

W

ith more than 30 years of experience as a teppanyaki chef, Chef Tommy Yeo is certainly an authority when it comes to all-things teppan. The jovial chef recently joined the newly opened Yoshida at Takashimaya, famed for being one of the only three restaurants (at press time) to have obtained the license to serve Kobe beef in Singapore.

Why are there just three restaurants serving Kobe beef?

Among the various breeds of wagyu, Kobe beef from the Hyogo Prefecture is considered the most premium. Due to its limited quantity, the Kobe Beef Marketing and Distribution Promotion Association is extremely strict when it comes to Kobe beef exports. In fact, prior to 2012, Kobe beef was not exported out of Japan! We are very proud to be one of the only three restaurants in Singapore to have obtained the prestigious license, as this proves that the association understands Yoshida’s concept. Nearly 90 percent of our ingredients are from Japan; we want to keep the type of cuisine we serve as authentic as possible.

Tommy Yeo Bee Chong

Chef, Kobe Beef Teppanyaki Yoshida

How do you prepare Kobe beef at Yoshida?

As with other teppanyaki dishes we serve at Yoshida, we try not to use too much sauces. Usually, we would recommend just adding a dash of moshio – Japanese seaweed salt – to go with the Kobe beef.

What is the most popular request you’ve received from customers at Yoshida since it opened?

Customers love our soup. Most teppanyaki joints serve miso soup as part of the course, but we serve a type of beef soup, which takes more than six hours to prepare. Another popular request is our garlic rice. The garlic we use is specially imported from Tokyo; you will be able to smell the aroma of it before you even enter Yoshida!

Yoshida is located at GINZA KUROSON, #03-10 Ngee Ann City, 391 Orchard Road, Singapore 238872 Tel: 6235 3785

35

Around the Edges Every Japanese chef worth his salt has his own set of hocho knives, but they are also handy tools for home chefs.

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W

hen it comes to making knives, the Japanese are second to none and, the hand-forged hocho knife is undoubtedly one of the most important tools in Japanese food preparation.

The hocho knife offers a razor sharp cut that helps these foods retain their juices and natural flavours. Chefs are known to take along their own set of hocho knives when they move to another restaurant. Sometimes, chefs even have two sets of hocho knives. This is because when they sharpen one set, they will let the knives “rest” for a day or two so as to not let the metallic flavour of freshly sharpened knives to seep into the food.

As Japanese hocho knives are usually made with far harder steel than European-made knives, they should not require any force from the user, cutting under their weight alone. As such, hocho knives are actually far safer options than knives made elsewhere.

The blades of hocho knives are traditionally forged in multiple layers, with carbon steel interspersed with tough iron to ensure ultimate sharpness. These metals are hammered until they form the perfect shape. It should come as a surprise to no one that the hocho knife’s structure was inspired by the famous katana sword, and many of the hocho knives that come out of Japan today are made in Sakai, Osaka, which has been the capital of samurai sword manufacturing since in the 14th

century.

Most Japanese knives are single ground; that means, that they sharpened such that only one side has a cutting edge. That’s because it’s believed that a blade angled only on one side cuts better and cleaner. However, more skill is required to use such a knife, compared to one with a double-beveled edge, even though the latter have become increasingly popular since 1940s.

There are many variants of the hocho knife.

The most common one is the santoku hocho.

Santoku means “three uses” and here, they refer to slicing, dicing and mincing. These multi-purpose knives are great for home cooks, as well as professional cooks who have limited space at their stations.

The Deba knife – a single-bevel variety – is one used by a sushi chef to fillet fish and slice the boneless meat. There are various sizes of the Deba knife – choose one based on the size of the fish you handle most often.

There are also hocho knives made specially for sushi, vegetables, and even different types of fish. Although handling a hocho knife might take some getting used to for those who have been using double-bevelled European knives, fans of hocho knives have said that it’s hard to go back to using ordinary knives once you’ve grown accustomed to them. So why not try using these amazing tools for yourself?

TEXT DENISE LI

tools

TAKASHIMAYA S.C LEVEL 3 in GINZAKUROSON

Our method of grilling bring out full flavor of meat.

KOBE BEEF Designated Registration Store (No.654).

Very Rare in Singapore.

391 Orchard Road Takashimaya Shopping Centre #03-10 NGEE ANN CITY Singapore

cool bites

BentoDreaming We’ve been told not to play with our food, but bento artist Keisuke Umeda breaks these rules by creating beautiful, yet whimsical works of art that are just as edible. And while bento sets may be a common Japanese staple, this video game designer by day transforms each bite into a unique masterpiece.

My Design Philosophy Instead of having rice in a bento box with ingredients piled on top, I wanted to transform this common lunch item into visually stark works of art. I use everyday ingredients in an unexpected way that you wouldn’t guess at first glance. My designs have a sense of humor too. Once, I tried fitting an entire crab into a bento box because I liked how dramatic it was. However, I realised that the crab was too thick and I couldn’t fit a lid on it. In order to make sure there was enough space, I ended up eating the crab on the spot to hollow out its base so that it would fit perfectly.

Artworks As Inspiration I take a leaf from various artworks when creating my bento sets. To recreate Michaelangelo’s Medici, I made a paper cutout of the statue’s head and placed it on top of rice. Then, I sprinkled black sesame seeds all over and removed the cutout to reveal a silhouette. I completed the work by defining its facial features.

Sometimes, these designs are guided by the nature of ingredients used.

I remember cutting carrot slices into plum blossoms. As I assembled the ingredients, I realised how the rectangular shape of the bento box and flowers looked like hanafuda (a traditional Japanese card game). So I just went ahead with that concept and came up with an ensemble of flora.

Art You Can Eat Most importantly, my designs have to be edible. Many of my bento sets make use of just one ingredient, so I understand if people think it’s unhealthy to exclusively eat one food group per meal. However, I believe that it’s fine so long as you eat a different food group for each day of the week. I suppose I’m just a little unorthodox that way!

Find out more about Keisuke Umeda and his work by visiting www.keisuke-umeda.com (in Japanese and English).

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Umeda’s bento art have been exhibited at various locations in Japan.

From top left: Whole crab in bento box, pickles and pickled plum, folded ham slices, Michaelangelo’s Medici with black sesame seeds and a design inspired by hanafuda.

PHOTO KEISUKE UMEDA, YOSUKE HARADA (PORTRAIT) TEXT MATTHEW FAM

A

t first, I started making lunch boxes to improve my cooking skill. I make them at home before leaving for the office, and they usually take about 30 minutes to an hour per set. My colleagues were impressed with the unique bento sets I created, and motivated me to continue. I wasn’t content with merely making simple bento sets, so I kept on creating more of such artworks and this developed into the style you see today.

New Teppan-Kaiseki Experience

Best selection of fresh ingredients The chefs have carefully scrutinized each of the ingredients so only the finest ingredients are used.

Superb Doneness

Our skilled chefs prepare the food at the perfect temperature right before your eyes.

Relaxing Atmosphere

With an atmosphere like a little hideaway, everyone can dine in comfort here.

Teppan Kaiseki Satsuki is a new style of kaiseki dining that chef Motomatsu developed himself. Since each dish is prepared at the counter right before your eyes, they’re not only delicious, but enjoyable to the eyes as well. Being served on skewers allows each fine ingredient to be enjoyed individually, as well as provides a well-balanced meal. It is the embodiment of the chef’s ideal cuisine.

Course Menu

Mochizuki – Omakase dinner $188 Gengetsu – Teppan kaiseki course $128 • Appetizers • Sashimi • Cooked dishes • Teppan-grilled dishes • Teppan kushiyaki skewers • Main dish • Dessert

A La Carte Menu

• Miyazaki wagyu beef A5 tenderloin steak with aged black garlic soysauce • Abalone steak • Chu-toro fatty tuna sashimi with mustard and egg yolk • Bite-sized foie gras burger • Unagi eel kushiyaki • Irish organic salmon kushiyaki

鉄板懐石皐月 Teppan Kaiseki Satsuki

59 Duxton Road Singapore 089523 Tel: 6221 5234 Business Hours: Mon-Sat 17:30-22:30 (L.O.) Closed on Sunday http://satsuki.com.sg/ https://www.facebook.com/teppankaisekisatsuki

$48 $58 $38 $8.8 $9.9 $5

recipes

From Mr & Mrs Igarashi’s Modern Kitchen:

Shoyu-koji Food consultants Go Igarashi and his wife, Yukari, are both food enthusiasts who eat, breathe, and live everything gourmet. They believe food goes beyond just function, and is an integral part of one’s lifestyle. In this fourth interview with Oishii, the duo shares with us the many benefits of Shoyu-koji.

Making Shoyu-koji

Before

After

Ingredients

200g rice malt 400cc soy sauce

Directions

1. Put the rice malt in a bowl. Mash it by hand until it crumbles, and add soy sauce.

2. Place it in an airtight container and store it in room temperature.

3. Stir the mixture with a clean spoon once a day. After 7 days, store in a refrigerator. * Recommended to use within 3 months of preparation.

40

TEXT SHARIFAH NURSYAFIQAH PHOTOGRAPHY FOODCREATIVEFACTORY RECIPES TRANSLATION YUICHI

“S

hoyu-koji, or soy sauce malt, is soy sauce that has been fermented again with koji (rice malt that has been treated with the fermentation culture, Aspergillus oryzae). We use this ingredient all year round, but especially during autumn. As the temperature dips, Shoyu-koji makes a tasty addition to comforting hot soups or boiled nimono – vegetables boiled with dashi stock and soy sauce.

This ingredient became popular in Japan a few years ago, following the rise in popularity of Shio-koji, or fermented rice malt (introduced in Oishii Issue 5).

This is because of its numerous health and beauty benefits. First, as a fermented ingredient, Shoyu-koji is wonderful in aiding digestion and relieving constipation by increasing the good bacteria in our gut. Second, it has anti-ageing properties – it protects the skin from melanin creation. Third, Shoyu-koji is chockfull of powerful anti-oxidants, which keep infections at bay.

Once prepared, Shoyu-koji can be kept up to half a year. However, it loses its flavour over time, so it is recommended that you consume your Shoyu-koji within three months. Another tip when consuming Shoyu-koji is to gently mash the koji with your fingers, or use a food processor to puree it, in order to make the sauce smoother.

In addition, this ingredient has a rich umami flavour and complements most dishes. Here’s an easy way to enjoy the condiment: Slice some onions and soak it in water for a few minutes, then remove from water and pat dry, squeezing out excess moisture. Top it with Shoyu-koji and bonito flakes, and you have a simple and tasty snack!

In our recipes on the adjacent page, we have created dishes perfect for the autumn months. Our rice recipe is great for picnics, and makes for a delicious meal even if the dish is cold. Yakitori is popular with Japanese and Singaporeans alike, so we have created a yummy dish that you can prepare for home parties. This recipe goes well with sake or white wine, as its subtle flavours pair beautifully with the rich taste of Shoyu-koji. We hope you’ll enjoy it!”

Rice seasoned with Shoyu-koji, with salmon and mushrooms

Yakitori with avocado and Shoyu-koji

Tip!

Ingredients (Servings 2)

Adding a dash of sesame oil atop your rice gives the dish more fragrance and flavour!

360cc rice Appropriate quantity of water for 360cc rice 5cm of konbu kelp 1 slice of raw salmon 2 shiitake mushrooms 100g maitake mushroom (can be substituted with oyster mushroom) Appropriate quantity of green onion 2 tbsp Shoyu-koji ½ tbsp sweet sake 1 tsp sesame oil

Directions

1. Wash the rice and put it into a rice cooker. Add water and set aside for 30 minutes.

2. Remove fish bones out from the raw salmon if any.

3. Remove the stem of the shiitake mushrooms and slice them thinly.

Loosen the maitake mushroom into the size of the shiitake mushrooms. Chop the green onion finely.

4. Add the Shoyu-koji and sweet sake. Mix well. Add konbu, raw salmon, shiitake mushrooms, and maitake mushrooms, and start cooking the rice.

5. Take the konbu out of the rice cooker and cut it finely with kitchen scissors. Place the cut konbu in the rice cooker once more. Add sesame oil, mix contents well, and serve.

Ingredients (Servings 2) 200g chicken leg ½ tbsp Shoyu-koji 8 cherry tomatoes ½ avocado 1 tsp vinegar ½ tbsp Shoyu-koji 1 tsp sesame oil Pepper (for taste)

Directions

1. Remove the hull of the cherry tomatoes. Cut the chicken into 8 pieces and rub the pieces with Shoyu-koji.

2. Skewer the chicken and cherry tomatoes alternately through a skewer.

3. Heat sesame oil on a frying pan. Cook the chicken until it begins to brown. Then, roast on low heat with the lid on until wellcooked, for about 7 minutes.

4. Place the avocado in a bowl and mash it with a fork. Add Shoyu-koji, vinegar, and pepper. Coat the seasoning over the chicken and serve.

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advertorial

575 THE DUAL K aiseki is a traditional multi-course Japanese

dinner that also refers to the collection of skills and techniques that go into the preparation of such meals. A traditional kaiseki meal often

focuses on seafood and vegetables, so to shift that focus to Wagyu is pretty revolutionary.

Chef Nobu says, “In order to bring out the best of

Ozaki beef, I developed my own kaiseki menu structure.

During the meal, diners can look forward to dishes such as beef sashimi, beef consommé, and even beef sushi, either

served raw or prepared aburi-style. I try to make use of every part of the cow – from shoulder to rump.”

At 57 Tras Street, the focus is on engaging the diners

and creating a feeling of “no borders”. With a seating

capacity of just 28 (including a designated private dining area), Chef Nobu will be able to interact with the diners,

sharing with them the inspiration behind each dish. He says, “I look forward to creating memorable moments with the

diners. Think of 57 Tras Street as a dining destination where you can enjoy a complete Wagyu kaiseki experience.”

What’s so special about Ozaki beef?

There is Wagyu beef, and then there is Ozaki beef, which refers to beef from Wagyu cattle raised on a farm owned and managed by Mr Muneharu Ozaki of Miyazaki Prefecture.

Here are some key differences between Ozaki beef and other Wagyu beef:

Feed: Made with 15 different kinds of feed, such as grass

from the meadow, moist barley mash (a by-product of beer brewing), maize, and barley.

Slaughter Period: Most Wagyu in Japan are slaughtered at around 28 months but Ozaki cattle are slaughtered between 28 to 36 months as Mr Ozaki believes the flavour continues to improve as they mature.

Taste: Ozaki beef is full-flavoured, with sweetness that

slowly oozes out as you chew. The melt-in-your-mouth fat is easily digested, which means you can eat an entire slab of beef without getting overwhelmed by its richness.

CHEF NOBUAKI HIROHASHI Originally from Osaka, Chef Nobu is trained in kaiseki and has been living in Singapore for over six years. Before coming to Singapore, he used to run his own kaiseki restaurant in Japan. Chef Nobu is excited to introduce local diners to Wagyu kaiseki, the first of its kind in Singapore.

USHIDOKI • 57 Tras Street, #01-01 Singapore 078996 • Tel: 6221 6379 • Email: ushidoki@travelwagyu.sg

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55 EFFECT Foodies, you’re in for a treat. Tsukada Nojo, the company that brought you the beloved Bijin Nabe, is set to open two exciting new restaurants along Tras Street this October. Located side by side, these two restaurants will bring you never-before-seen concepts and tantalising new menus.

T

he theme of “no borders” is also prevalent at 55 Tras Street, but this is more apparent in the

food served. Drawing inspiration from various

cultures, the food here is prepared using French

cooking methods, presented Spanish tapas-style, and

hawked to diners using wagons. Touted as “Travelling

Wagyu”, these wagons are similar to those you’ll find in a traditional Hong Kong yum cha restaurant. Chef Makoto

says, “Because the dishes on the wagon varies each day, you can be assured of a novel dining experience each time you dine at 55 Tras Street.

Because of his unique background, Chef Makoto’s cooking style is a blend of Japanese culinary sensibilities and French cooking techniques. He says, “My cooking style is very much focused on the ingredients. I believe in using simple, fuss-free methods to bring out the original taste of the ingredients.”

As he hopes to dispel the misconception that minced meat can only be used for hamburger patties, Chef Makoto will be creating an array of minced beef dishes including croquettes, cutlets, and his specialty – the Hamburg steak.

The Magic of a Great Cocktail

Cocktails aren’t just cocktails at 55 Tras Street. The recipes here are the brainchild of Grand Mixologist Shuzo Nagumo, a mixology maverick from Tokyo. Well-known for his outlandish mixes such as blue cheese cognac, foie gras vodka, and tom yam coolers, Nagumo’s ingénue lies in being able to combine Japanese bartending techniques with out-of-this-world ideas.

CHEF MAKOTO DEGUCHI He may look young but Chef Makoto has a wealth of experience working in restaurants across Kanagawa Prefecture and Tokyo. Most recently, Chef Makoto spent a year in Paris working at a one-Michelin starred restaurant and refining his French culinary skills.

THE WAGON • 55 Tras Street, #01-01 Singapore 078994 • Tel: 6221 6369 • Email: thewagon@travelwagyu.sg

43

Special edition of OISHII for Kanpai is out now!

MCI(P)046/08/2015

Are you an enthusiast of Sake? This magazine will give you an insight into the intriguing sake culture of Japan. It is published annually in conjunction with the Sake Kanpai events held in Singapore.

Special Edition for

Let’s KANPAI on the

DAY OF SAKE

1ST OCTOBER

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in ok o Lo r m fo ta de Cover Kanpai Sake brochure.indd 3

THREE SPECIAL SAKE EVENTS FOR SAKE LOVERS!!

THE DAY OF SAKE

SAKE WEEK

1 to 15 October 2015

Enjoy free Sake, shout “Kanpai!”

Order a special set menu including sakes, and get a stamp!

ISSUE 6 July

Hashigo is a colloquial Japanese term that refers to bar-hopping or pub crawl.

We offer bar-hopping experience in Mohamed Sultan area. Say “HASHIGO” and enjoy a special $10++ set menu at the participating restaurants.

e-Book Available Now! y a new da

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“OISHII” ‒ a magazine dedicated to the many culinary and gourmet wonders of Japan, from Singapore to the World.

A Fresh e Perspectiv fusion

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Chef David his own unique styl cuisine with 6/16/2015

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Say “Hashigo” and enjoy a special set menu at only $10++!

Check the participating restaurants and latest information on our Facebook! https://www.facebook.com/oishii.kanpai

2014

2015 MCI(P)032/08/

What a MATCHA! Green is the new black

1 to 15 October 2015

During the Sake Week, you can also stand a chance to win one of 300 sets of sake goods by bringing along a Stamp Sheet (available in participating restaurants) and collecting three stamps by having different sakes in three participating restaurants.

IOUS SCRUMPT !

KA SHIZUO e to eat It’s possibl through your way ure this prefect

9/8/2015 4:14:15 PM

HASHIGO-GO EVENT @ MOHAMED SULTAN

1 October 2015

More than 50 participating restaurants will be offering a free cup of sake to their customers, and say “Kanpai!” as we welcoming the new sake season in Japan. The Japanese-French fine dining Lewin Terrace is the main venue of the event.

PAGE12

s ! re ide

The contents: - Sake Story - Interview John Gordner, a Sake educator - Introduction of Various Sake Events this October and more.

Hashigo-Go Event @Mohamed Sultan 1st to 15th October

Subscription

Oishii magazine subscription is available for delivery to Singapore, Malaysia, Indonesia and Thailand.

COUNTRY

ANNUAL FEE

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For more enquiries, please email to: oishii@mediajapan.sg

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MEDIA JAPAN PTE LTD ROC: 200308937E Address: 82 Genting Lane #04-04 Media Centre Singapore 349567 Advertising Enquiries: +65-6748-1822 Email: oishii@mediajapan.sg Fax: +65-6748-6133 h ttp :/ / w ww. a s i a x . b i z h t t p : //w w w.o is h ii.s g

Manpei Hokkaido Himono & Oden Izakaya

MANPEI, an informal Japanese drinking establishment that serves food to accompany the drinks, it’s also a perfect and great casual place to grab a couple drinks after-work with friends and family.

We serve Oden, a Japanese winter dish made from various ingredients such as boiled eggs, daikon, konjac, and processed fishcakes stewed in a light, soy-flavoured dashi broth. Ingredients may slightly vary depending on the region and household. A yellow mustard, Karashi is often used as a condiment.

We also serve fresh sashimi, it is often considered the best possible meal in Japan. Aside from that, Himono (dried fish), usually served at venerable old ryokan as breakfast, it’s just as delicious though it’s less famous in Japan. It’s caught in the early morning and quickly dried with a 3-hour process. When grilled, himono is full of flavor and smells gorgeous, it’s the perfect match for Sochu. We promise our Himono is airlifted directly from Hokkaido in order to serve fresh, safe and quality food to the customers.

万平 Manpei Address: 59 Kampong Bahru Rd, Singapore 169367 Opening Hours: •Monday-Saturday 18:00-4:00 (LO3:00) •Closed on Sundays Tel: 6222 2983

advertorial

Spirit In The Right Aokishuzo has an illustrious 300-year history of sake brewing, and its owner credits long-standing relationships with all the stakeholders for its continuing success.

I

f you ever have the fortune of visiting Niigata prefecture during winter, it’s well worth making a detour to the Uonuma city. Famed for heavy snowfall, it’s not uncommon to see the rather magnificent sight of piles of snow the height of a two-storey house lining the streets. The heavy snowfall helps purify the water when it seeps into the ground, aiding in the creation of exceptional sake that’s light yet tasty.

Aokishuzo produces 34 different types of sake under three labels: Kakurei, Yakiotoko, and Bokushi. Roughly 70 percent of the sake is bought and consumed in Niigata prefecture, while the rest is exported to other parts of Japan and around the world.

Takafumi Aoki, owner of Aokishuzo

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A Class Above the Rest

While sake from Niigata is lauded for its subtle flavours, Takafumi Aoki, the 12th generation owner of Aokishuzo is proud of the fact that the sake that comes out of his brewing facility, in fact, is stronger in flavour and umami compared to the rest of the sakes from the region. “Because of our harsh winters, people here tend to eat a lot more preserved food that’s stronger in flavour. As such, we deliberately created a sake that could pair well with such foods,” says Aoki. The sake also goes well with grilled food such as yakitori.

One misconception that Aoki wishes to debunk is that the clean flavour of his sake is a result of the filtration process. “It’s actually because we make the effort to polish the rice grains to 50 percent or more, and we do this for all our sakes, not just the junmai daiginjo,” he reveals.

The Spirit of Wago (Harmonisation)

Good relationships between all the stakeholders in the sake brewing process are also responsible for the company’s continuing success. When Oishii visited the facility, we observed the toji (head brewer) patiently guiding the junior brewers and telling them more about the finer points of sake brewing.

There’s also constant communication between the toji and the rice farmers who supply them with rice, as well as with the liquor stores in the area. For instance, the owner of the liquor shop Kanazawaya, Kyosuke Takano once advised Aoki to install pasturisers in his facility to prevent the deterioration of the sake’s quality, a suggestion that Aoki took on board. Takano is also careful to preserve the quality of the sakes from Aokishuzo by wrapping the bottles in newspapers to prevent their exposure to sunlight. Taking into account feedback from the head brewer, the rice farmer that Aokishuzo works with has also specially created a hybrid variant just for the brewery.

Taste ofNiigata

Sample some of Aokishuzo’s finest brews right here at Orihara Shoten.

Alcohol 15.5% Medium taste (+3.5)

Alcohol 15.5% Medium taste (-1)

Alcohol 15.5% Medium taste (+0.5)

Kakurei Daiginjo

Kakurei Junmai Daiginjo

Kakurei Junmai Ginjo

Alcohol 15.5% Medium taste (+3.5)

Alcohol 15.5% Dry taste (+12)

Alcohol 16% Medium taste (+4.5)

Kakurei Junmai

Yukiotoko Junmai

Kakurei Tokubetsu Junmai Seto Omachi

Delicate, gentle taste, this sake feels rich on the palate, with a slightly dry and short finish. Made of 100% Yamadanishiki rice, this sake has a balanced flavor and fruity aroma.

The gentle fragrance of rice rises up quickly at first sip, and it’s followed by a refreshing, dry taste. This sake has a medium rich palate, pairing perfectly with variety of dishes, including sashimi and dishes with strong flavours, complementing and enhancing those flavours.

This sake has a very flowery-fruity fragrance which begins with a mild sweetness and hints of melon and apple on the nose. It’s well balanced, light, and smooth with a clean finish. Made with Yamadanishiki rice polished to 40 percent!

This is an extremely dry sake (+12) that’s hard to find in Niigata prefecture. Yet it is refreshing, rich, with a distinctive flavour of rice. Ideally, it should be served with dinner, and very warm (50 degrees Celsius).

Soft, fragrant, and with lightly floral,hints of banana & pear. It has a perfect umami flavor with a delicate, clean finish. It’s best served chilled or slightly warm. Keep refrigerated.

This sake has a light, floral fragrance and soft flavour. Yet, it has just the right amount of acidity and sweetness that gradually spreads across the palate. With its pleasing umami flavour, it’s best paired with grilled salmon or hot pot dishes with accompanying dashi and ponzu.

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

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

Tel: 6836 5710

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MCI(P)046/08/2015

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