Oishii#8 ebook

ISSUE 8 Jan-Mar 2016 MCI(P)046/08/2015

Fun In

Fukuoka Let’s see what this bustling city has to offer

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KATSU Above The Rest

STRAND

UP NOW! Everything you need to know about Japanese noodles

wee

Deep-fried to perfection, these succulent fillets are worth every calorie!

ENDINGS

Lose yourself in these divine desserts crafted by Chef Kenjiro Hashida

contents

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Celebrate Good Times What’s one way to mark the transition of winter to spring in Japan? Try throwing roasted

04 06

Japanese restaurants in

and Shinto shrines!

Singapore reveal the juicy secrets

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

For The Love Of Japan Emporium Shokuhin, explains why Ehime Prefecture holds a

behind preparing the perfect

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It’s Raining Men Slurp up some interesting facts

piece of katsu.

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The Twin Effect We promise you will never look at a pair of chopsticks the same

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way again.

When Food Meets Fashion Wearable art has never looked

special place in his heart.

and stories behind three types

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Making The Katsu Three chefs from acclaimed

soy beans at Buddhist temples

Lim Li Wei, the man behind

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this delicious.

Recipe: Namasu Food consultants Go Igarashi

of Japanese noodles: udon,

and his wife provide two yummy

soba, and somen.

recipes featuring namasu – a vegetable dish eaten on special

A Decadent Gallery

occasions like the New Year.

Chef Kenjiro “Hatch” Hashida’s

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love of art can be not only seen but also felt and savoured in his wagashi creations.

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The two wagashi pictured on this cover of OISHII are part of a New Year plated dessert set, specially created and put together by Chef Hatch at Hashida Garo.

Fabulous Fukuoka Find out why this amazing city should be on your travel destination bucket list.

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opening notes

Celebrate GOOD TIMES

Throw soy beans with the locals and enjoy a special sushi roll to celebrate the coming of spring at the Setsubun festival.

A visit to the Shinto shrine is an important part of Setsubun.

IN WITH THE NEW Although it’s not one of the five major festivals, Setsubun has become one of the more significant festivals of the winter season. It is celebrated on 3 and 4 February — just a day or two before the start of spring according to the Japanese lunar calendar — and in a variety of ways around the country.

Also known as the “bean-throwing festival”, Setsubun is marked by the throwing of roasted soy beans at Buddhist temples and Shinto shrines while shouting, “Oni wa soto! Fuku wa uchi!”. This literally translates to “Devils out, happiness in!”

The beans are supposed to help drive away mischievous spirits before they can enter homes and cause trouble.

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After throwing the beans, people will usually eat the number of soy beans that corresponds with their age for good fortune. In modern times, Setsubun has become a major televised event with appearances by sumo wrestlers and other national celebrities.

Some more traditional families may also mark Setsubun by hanging sardine heads and holly leaves above doorways, also with the intention of keeping unwanted spirits out.

Of course, what is a Japanese festival without an accompanying delicacy? For Setsubun, sushi rolls known as “eho-maki” are eaten. Eho-maki (lucky direction rolls) is essentially futo-maki (thick sushi rolls) with seven types of fillings that are associated with the Seven Deities of Good Fortune (Shichifukujin). The ingredients include simmered shiitake mushrooms, kanpyo (dried gourd), cucumber, rolled omelette, eel, sakura denbu (sweet fish powder) and seasoned koyadofu (freeze-dried tofu).

Bite into eho-maki whole, while facing toward the lucky direction of the year, without slicing it into bite-sized pieces.

After all, you don’t want to “cut off” your good fortune. Have it with a cup of ginger sake and then “kanpai” to good health!

Throw soy beans and eat eho-maki to celebrate Setsubun.

TEXT DENISE LI

“S

ekku” refers to the five festivals that are celebrated in Japan to indicate the changing seasons. Having evolved from Chinese customs and traditions, the five “sekku” include: Jinjitsu on 7 January (Festival of Seven Herbs), Jyoshi on 3 March (Peach Festival), Tango on 5 May (Boys’ Festival), Shichiseki on 7 July (Star Festival) and Choyo on 9 September (Chrysanthemum Festival).

Besides the five major festivals, there are also 24 other “sekki”, which refer to specific days in a calendar year that have been specially marked to usher in a new season. These days are considered auspicious days to pray for good harvest, for the health and prosperity of family members, and so on.

Some of these days have become so important that they have become full fledged festivals in their own right.

Although it’s not included as one of the five Sekku, 1 January — also known as Shogatsu — is considered by the Japanese to be one of the most important days in the year.

The New Year is traditionally commemorated with a whole host of festivities and merrymaking.

Japan’s Deadliest Delicacy Puffer fish, or fugu as it’s known in Japanese, is known for

being lethally poisonous. However, fugu is one of the most prized Japanese delicacies and only eaten once in a blue moon because of its high price.

Why exactly do the Japanese love fugu so much?

Fugu Sushi

VERSATILE TEXTURES

While it has a delicate flavour, the flesh of the fugu is chewy and firm. The versatility of fugu can be seen through its many different ways of preparation. While it can be enjoyed as sashimi (tessa), it can also be cooked in a hot pot (tecchiri).

You can even eat it as shirako (milt).

Miso HotPot

FLAVOURS ENHANCED IN A POT

Milt

A hot pot remains one of the most popular ways to enjoy fugu. When cooked, the flavours of fugu meat are infused into the soup, which is thick and rich. At Fuku, you can choose from three different types of stock..

HEALTHY AND NUTRITIOUS

Fugu is known to be poisonous, which is why it needs to be prepared by a licensed professional chef. Prepared right, it is an immensely healthy option; not only is it low-calorie, it is also high in collagen.

Tasting is believing - Give Fugu a try!

“At Fuku, a fine fugu kaiseki restaurant, , we have two Japanese expert chefs serving some of the finest fugu in Singapore. At Fuku, you have the opportunity to enjoy fugu as the Japanese do. I am excited to find out just what the foodies of the world think about fugu, and we look forward to serving you at our guest!”

Koji Tsukamoto, Executive Chef of Fuku

FUKU FINE FUGU KAISEKI RESTAURANT 14 Mohamed Sultan Road #01-01 Singapore 238963 TEL: +65 6235 8216 • SMS: +65 9671 0560 Opening Hours: Monday-Sunday 18:00-23:00 www.fugu-fuku.com

*We recommend you make reservations at FUKU through home page to avoid disappointment.

events

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

San Francisco Winter Fancy Food Show 2016 17 to 19 January 2016

NEW YORK, USA

SAN FRANCISCO, USA

The Winter Fancy Food Show is the largest specialty food event on the West Coast. More than 80,000 products, 19,000 top buyers, and 1,400 exhibitors will be featured in this showcase of industry innovation. There will also be an Education Program hosted by experts in the specialty food industry, and a Key Buyer Program to facilitate meetings between buyers and manufacturers.

International Restaurant and Foodservice Show of New York 6 to 8 March 2016

Also known as the NY Restaurant Show, this event is a must-visit for anyone involved in the restaurant, foodservice, or hospitality industry.

Over 16,000 visitors will come together to network, attend live culinary competitions and demonstrations, as well as take part in forum sessions. One of the special features of the event is a Japanese Pavilion, showcasing culinary delights from Japan.

Foodex Japan 2016 8 to 11 March 2016 19th Gourmet & Dining Style Show 2016 3 to 5 February 2016

TOKYO, JAPAN

This trade fair brings together food-related knowledge and systems, premium foods, as well as exquisite dining items, for both Japanese and overseas buyers. This event will feature 200 exhibitors, and will draw an anticipated crowd of 30,000 visitors. Expect to see lots of agricultural, marine, and livestock produce, as well as goods such as kitchen appliances, utensils, and state-of-the-art cookware.

Supermarket Trade Show 2016 10 to 12 February 2016

CHIBA, JAPAN

The 41st installation of this international food and beverage exhibition will showcase a variety of agricultural products, frozen food, fresh produce, seasonings and condiments, spirits, and more. Held in Makuhari Messe, this four-day event will feature 2,800 exhibitors across 3,500 booths, from 79 countries and regions all over the world. As a forum for food and beverage professionals, this trade show is open to buyers from food and retail services, distribution and manufacturing, as well as the leisure and hospitality sector.

TOKYO, JAPAN

To celebrate the 50th anniversary of the Supermarket Trade Show, four other food industry trade shows will be incorporated into this event – Organic Expo 2016 together with Biofach Japan, Kodawari Food Fair 2016, Delicatessen Trade Show 2016, and Gaisyoku Food Table 2016.

These exhibitions will come together in a showcase called “Food Table in Japan.” The theme of this year’s trade show is “Sou Nippon – Creation Japan,” and it aims to celebrate new innovations within the distribution and restaurant industry.

HCJ 2016 16 to 19 February 2016

TOKYO, JAPAN

Held at the Tokyo International Exhibition Center (Tokyo Big Sight), this four-day event will host three concurrent trade shows – the Hoteres Japan 2016 for hotels and restaurants, Caterex Japan 2016 for catering industries in Japan, as well as the Japan Food Service and Equipment Show 2016. With some 850 companies exhibiting their products and services across 1,950 booths, this provides a great business platform for Japan’s hospitality and food service industry.

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Food & Beverage Fair 2016 17 to 20 March 2016

SINGAPORE

This mega food and beverage event brings thousands of sumptuous local, Asian, and international favourites to visitors. Some exhibits include showcases of frozen foods, baked goods, confectionery, organic products, as well as specialised produce from Germany, Japan, Indonesia, and many more. Participating exhibitors will also be rolling out newly launched delicacies with special deals and discounts at the event.

interview

FOR THE LOVE of Japan

TEXT VANESSA TAI

Emporium Shokuhin is the newest integrated Japanese food shopping and dining destination in Singapore. It includes a Japanese gourmet grocer, a live seafood market, a beef dry-aging facility, and eight dining concepts. CEO Lim Li Wei tells us all about his latest project and his passion for Japanese produce.

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he Japanese dining scene in Singapore has always been a burgeoning one, with new restaurants and dining concepts entering the market all the time.

However, never before has there been one as unique as Emporium Shokuhin. Sprawled across 34,000 square feet at Marina Square’s new lifestyle and dining wing, this is Singapore’s latest food shopping and dining destination. So how did CEO Lim Li Wei, who is also the man behind the popular Shin Kushiya restaurants in Singapore, come up with the idea?

“I’ve been a regular visitor to Japan for the past 25 years and every time I’m there, I enjoy visiting the markets, supermarkets, and grocers. I wanted to bring a similar experience to shoppers in Singapore – quality produce at affordable prices and in a pleasant ambience.”

One of the highlights of Emporium Shokuhin is the Ehime specialties corner, which is a permanent showcase of fresh produce and products from the Ehime Prefecture. Being the top citrus producer in Japan, Ehime is renowned for its sweet mikans (mandarin oranges), and seasonal varieties are flown in regularly. For Lim, he’s particularly excited about the mikan-buri (yellowtail) and sea bream. He says, “These fish have been fed with mikan, which adds a unique citrus note to the flavour. The feedback we’ve gotten from customers so far

From top left: CEO Lim Li Wei at Emporium Shokuhin; fresh seafood from the live seafood market; award-winning Japanese A5 Miyazaki beef

have been fantastic.”

Ehime Prefecture also holds a special place in Lim’s heart, as it is also the place where he had some of his best travel memories. “My favourite places in Ehime Prefecture are its capital, Matsuyama, as well as Imabari, one of the smaller cities.

On a recent visit, I stayed at one of the local ryokans (inns) and enjoyed the best uni (sea urchin) and ika (squid) I’ve ever had.

The people in Ehime are also extremely friendly and open, which left a deep impression on me.”

Another thing that left a deep impression on Lim was the streamlined and orderly way the Japanese conduct business. He says, “At Emporium Shokuhin, a lot of our backend processes have been adapted from the Japanese. We are very system oriented, and follow a stringent set of standard operating procedures, especially when it comes to food handling.”

Although Emporium Shokuhin has only been open for a few months, it has already found favour with the general public – from locals to expats and the Japanese community in Singapore.

In the near future, Lim has his sights on going regional. Lim is confident that a concept like Emporium Shokuhin will be popular in other metropolitan cities such as Melbourne or Shanghai. He says, “Because of its focus on freshness and good quality, Japanese food and culture is something that is universally appreciated.”

Emporium Shokuhin is located at #01-18 Marina Square, 6 Raffles Boulevard Tel: 6221 4333

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Hakata’s Soul Food MOTSU NABE is a hot pot made from Motsu (offal).

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

The motsu nabe is also rich in collagen to brighten up your skin. No MSG added.

Enjoy Hakata’s soul food at Goku.

JAPANESE RESTAURANT GOKU 33 Mohamed Sultan Road #01-02 S238977 TEL 6735-4232 Opening Hours 18:00 to 2:00 (Closed on Sundays.) http://www.goku.com.sg

flavours

Men TEXT TAN LILI

It’s Raining

To be more specific, the “men” we’re about to explore is of the culinary variety: noodles. Consumers in Singapore have a strong taste for ramen, but why not consider these other types of Japanese noodles the next time your men cravings hit?

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staple food in many parts of the world, noodles have been around for a very long time - so long, no one knows for sure when and where the very first strand of noodle was invented! However, the earliest record of noodles can be found in a book written during the Eastern Han period (25 AD 220 AD) in China. During as early as the Han Dynasty (206 BC - 220 AD), noodles already became a staple food for the people, and it was only during the Yuan Dynasty (1271 - 1368) that dry noodles made their first appearance.

A Longstanding Culture As it is widely believed that noodles were brought in to other parts of Asia from China, the significance of noodles has taken on a similar cultural meaning - that eating them symbolises longevity. In Japan, a country that takes pride in being a stickler for tradition, the different types of

noodles also carry specific purposes. On New Year’s Eve, for example, families would gather together to eat toshikoshi-soba to celebrate toshikoshi, which refers to the crossover of one year to the next. Eating the long noodles before midnight therefore symbolises a smooth and all-round auspicious transition to the New Year.

Slurp Loud And Proud If you’ve ever been to Japan or eaten with the locals, you would certainly have noticed something about the way they eat their noodles - rather loudly.

Doing so anywhere else may come across as impolite, but in Japanese culture, it is anything but.

As a matter of fact, the flavour of the noodles is said to be enhanced the louder you slurp them. In front of the host or chef, slurping your noodles is also a form of appreciation, an indication that you are enjoying your meal.

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s with the sketchy origins of noodles, the story behind the invention of udon is also very much inconclusive.

Rumour has it that these wheat-based white noodles were first developed by a diplomat during the 6th century, but there are also other stories that claim udon was adapted from a Chinese recipe by two different Buddhist monks in the 9th and 13th centuries respectively.

Regardless of who the inventor was, one thing is for sure: udon is one of the thickest noodles used in Japanese cuisine.

Interestingly, while udon is undisputably the thickest of noodles in Japanese cuisine, its shape and thickness vary from region to region.

Saitama Prefecture produces the most variety of udon, such as Konosu Kawahaba udon (which has a width of 5cm!) and Niiza carrot udon (the noodles are kneaded with carrot, which lends them their vivid orange colour).

But one of the more unique varieties of udon has got to be mimi udon from Sano city, Tochigi prefecture - handmoulded to resemble the shape of a demon’s ear, eating these noodles during the New Year denotes that the demon would not be able to hear a word you say, hence warding you off sickness and other problems for the coming year.

Another characteristic of udon is its consistently chewy texture, which is the result of continual kneading and stretching during the udon-making process. Comprising two key ingredients

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Tsukimi Udon topped with a raw egg

— wheat flour and lightly salted water — udon boasts a neutral flavour, rendering it ideal with stronger flavoured dishes. How udon is served also differs from region to region.

Generally, these substantial noodles can be eaten chilled with a dipping sauce or as part of a salad, as well as hot as part of a soup or stir-fried dish. In eastern Japan, udon is typically served with dark brown broth made from dark soy sauce, while in western Japan, it is served with light brown broth made from light soy sauce. Common toppings include thinly chopped scallions, tempura, and kamaboko (fish cake shaped like a half moon).

I t ’s

Raining Men

S

oba, or buckwheat noodles, is made up of primarily buckwheat flour and some wheat flour. You wouldn’t be faulted for thinking buckwheat is a type of wheat; however, it is actually a plant whose name is derived from the close resemblance of its fruit to a triangular nut called Beech-nut.

Buckwheat is especially rich in vitamin B, making soba the healthier and more nutritional noodle of choice.

Buckwheat also gives soba its lovely nutty flavour as well as its slight brittleness; the latter is easily resolved by adding wheat flour to hold the noodles together.

Its origin can be traced back to the Jomon period (10,000 BC - 300 BC) in Prehistoric Japan, but production of buckwheat flour really flourished during the Edo Period, when soba became a main staple in the region of present-day Tokyo.

There are many types of soba, the most famous of which is soba from the Shinshu region, Nagano prefecture.

Another popular variety is the Nihachi soba, which is made up of eight parts buckwheat flour and two parts wheat flour. The most prized of soba, however, is made purely of buckwheat flour for that added hit of flavour - perfect for those of you looking for a gluten-free alternative. Other varieties of soba include cha soba (flavoured with green tea), hegi soba (flavoured with seaweed), and jinenjo soba (flavoured with yam flour).

While soba can be served hot or cold, one of the most unique and fun ways of eating soba is known as wanko soba. Hailing from Iwate Prefecture, the entire experience of wanko soba feels almost like an eating competition.

Typically, you’d have a waiter standing by with a large tray filled with tiny bowls of cold soba — each serving is just enough for one mouthful — which will be systematically passed on to you one bowl at a time after you’re done with yours. On average, women can finish up to 40 bowls, while men, up to 70!

Mori Soba, cold soba served on a seiro tray with a cup of dipping sauce

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I t ’s R a i n i n g M e n

Hiyashi Somen, cold somen with a glass of dipping sauce

Somen S

omen may be the least known of the three types of noodles featured in this article, but it is no less steeped in rich Japanese culture and history. Made of wheat and characterised by its fine, thinner-thanangel-hair-pasta strands, somen was introduced during the Kamakura Period (1185 - 1333) and served only on special occasions for the wealthy. During the Muromachi Period (1336 - 1573), Buddhist temples started serving somen as a light meal. Over time, these thin, white noodles became more accessible to the masses, especially in western and southern Japan where wheat was grown.

To maintain their smooth and silky strands, the noodles are lightly coated with oil. Somen, considered a

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summertime favourite, is best served chilled. Usually served in a bowl of cold water with ice cubes and alongside a dipping sauce, chilled somen makes for a light and wonderfully refreshing meal during the scorching summer days in Japan. In Okinawa, however, somen is typically served warm; one popular somen dish is somen champuru, which refers to stir-fried somen with tofu and vegetables.

One remarkably fun way to enjoy somen is called nagashi somen, which translates to “flowing noodles”. This family-bonding activity involves sliding somen down a stream of icy cold water in a long bamboo flume, during which diners use their chopsticks to pick up the floating strands and enjoy their “catch”.

When you dine at the newly opened Yamazaki Restaurant, it’s not just the cuisine that will amaze you. Be wowed by stunning views of the Marina Bay skyline as you tuck into top-quality Japanese sushi, sashimi, and yakitori.

Fine Dining With A View Introducing Chef Keiji Matoba

Although he does not work out of Yamazaki’s kitchens, Chef Matoba is directly responsible for the direction and execution of its menus. With a sterling resume working in top hotels such as the Ritz Carlton in Japan and Hotel Opera in Amsterdam, Chef Matoba’s culinary expertise and keen eye for detail ensures you’ll be hard pressed to find fault with the food at Yamazaki.

Introducing Chef Keisuke Kaneko

3 Reasons To Dine At Yamazaki

Chef Kaneko’s family has run a popular sushi restaurant in Tokyo for 85 years, and he is well skilled in the art of Edomae sushi. Although he has been working professionally as a sushi chef ever since he was 18 years old, Chef Kaneko still puts in 100 percent dedication into his art. To him, the most important aspect of sushi making lies in the preparation. He says, “Every day is different – from the weather conditions to the type of fish and rice I use. All these play a part in how the sushi tastes.” Tapping on his extensive experience, Chef Kaneko will then make the necessary adjustments to ensure the sushi you enjoy will always be of the freshest, finest quality.

1. While most restaurants tend to focus on just one specialty, Yamazaki is unique in that it features both a yakitori chef and a sushi chef. Both chefs have decades of experience under their belt, and will wow you with their culinary prowess.

2. The delectable seafood you’ll dine on at Yamazaki have been specially flown in three times a week from Tsukiji Fish Market in Tokyo. In fact, most of the vegetables and other ingredients have also been imported directly from Japan.

3. When creating the menu, the chefs have taken extra care to make adjustments that please the Singaporean palate. For example, they understand that Singaporeans prefer bolder flavours so they have included items such as deep-fried beef steak cutlet served atop curry rice. Yamazaki is the first restaurant in Singapore to serve this dish.

Menu

TSUKIJI OMAKASE COURSE $128 *Minimum 2 person • • • • • •

3kinds Appetizer 5kinds Sashimi Today’s Fish Cold dish Today’s Grilled Fish or Boiled Fish 3 Kinds Sushi with Clam Miso Soup Macha Ice Cream

SEAFOOD SHABU-SHABU COURSE $128 *Minimum 3 person

• • • •

3kinds Appetizer 3kinds Sashimi Charcoal Grilled Oyster SEAFOOD SHABU-SHABU with Inaniwa Udon *Queen crab / Japanese Yellow tail / Prawn • Macha Ice Cream

WAGYU OMAKASE COURSE $148++ *Minimum 2 person

• 3kinds Appetizer • 3kinds Sashimi • Wagyu Shabu Shabu Beef Carpaccio with Salad • Leaf wrapped in Prawn& Crab Tempura • Wagyu Beef Steak • Salmon Cavia with Wagyu Beef Sushi • with Clam Miso soup • Maccha Ice Cream

SUMIYAKI CHICKEN COURSE $98++ *Minimum 2 person • • • • • • •

3kinds Appetizer 3kinds Sashimi Charcoal Grilled Asparagus Charcoal Grilled Eringi Mushroom Prawn & Sea Eel Tempura Sumiyaki 4kinds Skewer Smorked Duck Inaniwa Udon

• Yuzu Sharbet

1 Fullerton Road #01-05 One Fullerton Singapore 049213 TEL:+65-6423-1555 Opening Hours: Monday-Thursday 12:00-15:00, 18:00-23:00 Saturday 12:00-2:00 Friday 12:00-15:00, 18:00-2:00 Sunday12:00-23:00 www.facebook.com/yamazaki.japaneserestaurantandbar.com.sg

creation

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Gallery

CHEF KENJIRO “HATCH” HASHIDA Chef Hatch’s critically acclaimed sushi restaurant Hashida Sushi was founded by his father, renowned sushi master Tokio Hashida, in Japan more than 40 years ago. Now, a little over two years after its first overseas expansion in Singapore, Chef Hatch is at the helm of yet another restaurant: Hashida Garo. Marrying his two loves – desserts and art – Hashida Garo gives patrons an opportunity to experience the fine art of Japanese tea ceremony, during which wagashi (traditional Japanese desserts) will be served. Apart from exquisite desserts, the menu also features savoury dishes as well as a curated selection of sake.

“I

had wanted to be a painter when I was younger. With Hashida Garo, you could say it’s a combination of everything I love – at the moment, all the paintings you see plastered on the walls were done by yours truly. In the near future, however, I would like Hashida Garo to be a platform for other up-and-coming artists to showcase their artwork.

Even though Hashida Garo specialises in traditional Japanese desserts, each creation has a uniquely Singaporean twist. One example is the popular Merlion Monaka, which we created to celebrate Singapore’s 50th birthday. The filling is made with house-made kaya, white bean paste, and chocolate paste, which is then sandwiched between two mochi wafers that take the shape of the country’s national icon.

For this six-piece New Year dessert dish (pictured above), some of the ingredients used are locally sourced, such as the yam we used in joyo manju (steamed cake with red bean paste filling).

Two of the wagashi in this dish sport red and white colours, which are the festive colours for the Japanese New Year; of the two, the wagashi with a red mark at the top represents a red-crested white crane, which is an emblem of longevity. The green, brown, and red wagashi were inspired , which literally translates to pine, bamboo, and plum. by the Three Friends of Winter, or These plants do not wither in winter, and are symbols of unwavering resilience.”

Hashida Garo is located at #04-16 Mandarin Gallery, 333A Orchard Road Tel: 6235 2283

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TEXT TAN LILI PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTION

artistic

Time for Tea

Whether you’re looking for the perfect accompaniment to your meal, or an afternoon pick-me-up, you won’t go wrong with a brew from Harada.

F

ew things in life are more comforting than sipping on a cup of freshly brewed green tea. And where green tea is concerned, few companies do it better than Harada.

Located in Shizuoka prefecture, Harada is a tea manufacturer that has been in operation for close to a century. The company oversees every aspect of the tea-processing process – from purchasing the tea leaves from all over Japan, to shipping the finished products – ensuring only tea of the finest quality with every brew. The green tea leaves that are processed at Harada’s Shizuoka’s factory come from three sources: Its own tea farms; contracted tea plantations; and lastly, other tea plantations where good quality tea leaves can be harvested.

Quality Assured To ensure that each and every shipment of tea is of high quality, Harada has a rigorous traceability system that allows all suppliers and product origins to be easily identified and analyzed. No stone is left unturned, as Harada keeps tabs on the origin of its tea leaves based on where and when they have been harvested, and even the types of pesticides used by individual farmhouses.

Inspections are also carried out on raw materials, half-processed goods, as well as on the finished goods to ensure their quality and safety. These inspections are carried out employing the use of the latest technologies, as well as through manual processes. For instance, the company has a number of tea masters who carry out regular taste tests to ensure consistency.

Harada has also been certified by Global GAP (Good Agricultural Practices), an international certification system that ensures the proper development, implementation, improvement, integrity, transparency and harmonization of producers. This certificate is

of utmost value to Harada, which pulls out all the stops to ensure that it only produces safe agricultural products that respect the environment, as well as farmers’ safety and welfare. On top of that, it also ensures proper sales management by going through the right channels.

Growing Markets Shizuoka prefecture is blessed with ample sunlight and exceptionally pure water – little wonder that it’s responsible for producing more than 40 percent of the green tea that comes out of Japan. Singapore remains its biggest market outside of Japan, but Harada has seen an increased demand for its teas in Malaysia as well.

This is partly due to the fact that the health benefits of green tea have been well documented in recent years. Studies have shown that the antioxidants in green tea may lower the risk of dementia, cancer and cardiovascular diseases.

DID YOU KNOW? People often think that matcha and powdered tea are one and the same. In fact, they are actually two different products altogether. The tea plants that will eventually become matcha are kept in the shade about 20 days before they are harvested. This causes a production of amino acids in the tea leaves, enhancing their “umami”, and results in a tea that’s less bitter in flavor. Matcha of the finest quality comes from tea leaves that are harvested earlier in the year, around the month of May.

TEA-TOTAL

Keep your home well-stocked with these three varieties of Harada green tea for a comforting drink at any time of the day!

Hot/Cold Green Tea for Bottle

Green Tea Bag

Brown Rice and Green Tea

A perennial favourite, this aromatic tea goes well with your favourite Japanese food or your afternoon snack.

Better known as Genmaicha, this variety combines the savoury taste of roasted rice together with the refreshing green tea.

SHIKI INTERNATIONAL PTE LTD

This versatile option can be drunk warm or with ice cubes. If you wish to take it with you on the go, simply steep two tea bags in a bottle!

No.1 Chin Bee Crescent, Singapore 619890 Tel: +65 6265 6605, Fax: +65 6265 6625 http://www.shiki-intl.com/

feature

Fukuoka

FABULOUS

TEXT TAN LILI PHOTOGRAPHY RYOHEI ITO

W

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hat do you look for when picking a holiday destination? Is it a thriving food scene with a mouth-watering selection of local specialties? An abundance of cultural sites and activities to satisfy your mind and spirit? A spotlight on all things naturerelated and amazing scenery and views? Whether you answered “yes” to one or all of the above questions, Fukuoka has got you covered.

And, there’s no better time to make your way to Fukuoka than during the glorious springtime. At this time of the year, the weather is pleasantly crisp without being too harsh, the flowers are springing into full bloom (like the impossibly gorgeous display of wisterias you see on these two pages) and the fruits – strawberries, anyone? – are plump, juicy and ripe for the picking. Facing the sea on three sides, Fukuoka is also famous for its bountiful seafood. Beyond that, each city has its own unique specialties, depending on its location. Fukuoka city is renowned for ramen (Ippudo hails from here) and yatais (food stalls); while Kurume city is blessed with a variety of blooming flowers and fruits all year round.

When it comes to tradition and folklore, Fukuoka prefecture is a treasure chest of Japanese culture. Take a boat ride through the moats around Yanagawa and gawk at Ohana, the villa of the then-ruling Tachibana family. Pay a visit to Dazaifu Tenmangu Shrine, where plum blossoms thrive, and the other shrines and temples dotted around the prefecture. In Fukuoka city, you’ll find a fascinating balance of edgy contemporary art at Fukuoka Asian Art Museum, as well as a focus on ancient craft and culture at Hakata Machiya Folk Museum, which is spread across three traditional townhouses. It also hosts festivals like the Hakata Gion Yamakasa Festival, which attracts up to three million spectators.

Once you have landed in Fukuoka, it’s easy to see why it was recently rated No. 12 in Monocle magazine’s Top 25 Liveable Cities in 2015 - there is so much to see and do, the people are warm and welcoming, and the energy of the city strikes the perfect balance … it’s not as frenzied as Tokyo, yet not as slow as Kyoto. With a population of 1.5 million in the city, and a population rate that is growing faster than that of any other city in Japan, it’s high time you checked out for yourself exactly why people are flocking to Fukuoka – the next few pages will show you what to eat, see and do when you get there.

�岥 Itoshima City Fukuoka Airport

Fukuoka Prefecture

Fukuoka City Yame City

Kurume City Yanagawa City

Nakayama Otoh (big wisteria) Festival at Nakayama Kumano Shrine, Yanagawa City (Mid to end of April)

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Sweet meets Salty feature

With its proximity to both the coastline and the mountains, Kyushu is renowned for its abundant resources. Be it fresh seafood from the surrounding seas, or mineral-rich water from the mountains, the prefectures in the region are blessed with plenty of ingredients to work with when it comes to their signature dishes.

Situated at the northern tip of the southernmost of Japan’s four main islands, Fukuoka leads the way when it comes to the prefecture’s culinary prowess. The list of food that comes to mind when you think of Fukuoka is never-ending (and droolinducing) – mentaiko, ramen, mizutaki, the list goes on. Of course, there’s no leaving out yatais, the street stalls that dot the city at night, which have since become a rare occurrence in all other parts of Japan. The

With dishes that boast a complex, nuanced profile, spanning - and combining - the spectrum from sweet to salty, Fukuoka’s flavours will satisfy the best of both worlds.

dishes available vary from one yatai to another, but whether they serve up yakitori, ramen or oden, a lively, convivial atmosphere is the one constant.

Similarly, whether you choose to dine on seafood, poultry or red meats when in Fukuoka, you’ll find most of the dishes have a sweet and salty flavour profile – from the shoyu you dip your sashimi into, to the glaze coating your grilled meats, and the Worcestershire sauce served alongside yaki-ramen (fried ramen).

The city of Yanagawa’s famed specialty dish, unagi no seiro-mushi (basket-steamed eel) perfectly illustrates all the highlights of Fukuoka’s culinary profile. In contrast with the rest of Japan, where grilled eel is simply placed atop steamed rice, the story goes that a chef who learned how to cook unagi no

kabayaki in Honshu (the Mainland) returned to Yanagawa and, inspired by Kyushu people’s love for sweet and salty flavours, came up with this twist on cooking the popular dish.

At Shukeitei Japanese Restaurant on the grounds of Ohana, for example, this dish is made using eel fresh from the neighbouring Ariake Sea, which is grilled then placed atop a bed of rice mixed with tare (stewed sweetened shoyu), topped with finely chopped fried egg, and steamed in a bamboo container. This allows the taste of the eel to soak deep into the tare-cooked rice, making for a dish that is equal parts sweet and salty, and completely tasty. It celebrates all the best parts of Fukuoka’s culinary heritage, as well as perfectly represents the meticulous, yet warm and well-rounded, character of its people.

Unagi no seiro-mushi (basket-steamed grilled eel and rice) at Shukeitei

Town

Food Producer

Taste of the

Fukuoka has something to offer every palate, whether you prefer sweet or salty flavours, meat or vegetables, and rice or noodles.

Kayanoya Karo no Uron Dining at the oldest udon restaurant in Hakata, Fukuoka city – the original birthplace of udon – is like going back in time … or eating at your grandma’s. Slurp up the homely, comforting bowl of soft, chewy udon in an umami-packed dashi broth, topped with your choice of gobo (burdock) tempura, mentaiko, egg or fishcake; and take in the homely décor and cosy surroundings. It’s an authentic, traditional Fukuoka experience you’ll be sure to remember.

The location alone is worth making the trip to Kayanoya – surrounded by greenery and babbling creeks, this thatchedroof restaurant is unlike anything you’ll find in Singapore. And, the food is every bit as outstanding. Serving up fresh, natural foods using quality seasonal ingredients from the region, it is the best showcase for the brand’s line of seasonings and products.

Kiryu Grand Deli You’ll feel like you’ve wound up in Tuscany the minute you step into Grand Deli.

A quaint, cosy Italian restaurant in Itoshima city, the area’s abundant produce – thanks to it being near the sea and mountains – are the stars here, with a menu that changes daily depending on the ingredients available. No matter the day, you can be assured of homely pastas and hearty grilled meats at this Michelin Guide-listed restaurant.

Yatais, or open-air food stalls that operate at night, are a famous feature of Fukuoka city. Conveniently located near the Tenjin subway station, Kiryu is one of the most popular yatais in the city, with its friendly owner serving up delicious, innovative fare in a cosy, boisterous setting. Go for the Mochi Mochi Gyoza (gyoza made with mochi skin) and Hakata Guru Maki (mentaiko, cabbage and spring onions wrapped in a Japanese-style omelette).

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Ippudo When in Hakata, Fukuoka city, tucking into a bowl of ramen is a must-do. And, where else to do so than at the first Ippudo restaurant in the world? Nestled in a small lane in the hip Daimyo area, it’s worth finding your way here for the tonkotsu (pork bone) broth alone – the original recipe continues to be used for the broth at this outlet, resulting in a richer, thicker stock that complements the thin, firm noodles perfectly.

Nigiyaka na Haru With a farm focused on rearing stress-free, mentally relaxed chickens, the eggs at Nigiyaka na Haru by Midori no nouen are so fresh, you can pinch the egg yolk and lift it up with your fingers. But don’t take our word for it; try it for yourself – for just 230 yen, you can tuck into tamago kake gohan, a popular Japanese snack consisting of a raw egg on rice with some shoyu (plus bonus pickles and tea).

Suzukake The desserts at Suzukake are bound to please your eyes and stomach. Whether you opt for the popular parfaits featuring house-made ice cream with cooked beans, jelly and seasonal fruit toppings – like Suzu no Pafe, which means parfait of a bell – or more traditional Japanese-style desserts such as grilled mochi wrapped in seaweed with a sweet soy sauce, every dish is delicate, intricate and satisfying.

Yanagibashi Rengo Ichiba

Fruits farm Juran Fruit-picking takes place all year round at Kurume, thanks to its fertile earth and gentle climate. Depending on the season, you can visit one of the many orchards to pick strawberries, figs, grapes and more. In spring, a visit to the strawberry farms is a must for its famous Amaou strawberries, grown exclusively in Kyushu.

Plump, sweet and juicy, they taste even better when you pluck them yourself and eat them on the spot!

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Known as “Hakata’s kitchen”, people flock to this wet market for the fresh and wide variety of premium fish, seafood and produce, as well as its specialty stores hawking everything from horse meat to traditional Japanese sweets. Satisfy your stomach on-site with a kaisen don, a bowl of rice topped with fresh, sumptuous sashimi slices at Yanagibashi Shokudo; or a Yanagibashi Burger – a fried fish croquette sandwiched between deep-fried buns – from Takamatsu no Kamaboko.

WHAT IS HAKATA MIZUTAKI? Mizutaki is a traditional healthy

chicken hotpot with a history of over 100 years in Hakata.

Mizutaki is the famous food of Hakata in Kyushu, using luxury decadent chicken soup to cook chicken and vegetables, this healthy pot is rich in collagen and dietary fibre.

Rice is added to condensed flavour soup to make porridge. The condiments, homemade ponzu dip, a delicious soy based sauce and red yuzu pepper give it refreshing taste.

We also serve many kinds of unique Hakata local cuisine. You can enjoy the authentic taste with the traditional wares of Japan.

Motsu nabe

Motsu-nabe is a traditional hotpot originally from Hakata, packed with lots of hearty ingredients.

Hakata small Gyoza

A bite-sized gyoza is one of Hakata’s local specialties.

Our gyoza dumplings are a homemade recipe and filled with delicious ingredients such as chicken and vegetables.

We bring you the dishes which came traditionally from Hakata, Kyushu.

We hope you enjoy these traditional meals of Hakata, Japan.

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Wonder

One-stop

Whether your travel agenda includes food, art, culture, or all of the above, you’ll find them all in Fukuoka.

Dazaifu Tenman-gu Shrine Fukuoka Asian Art Museum Dedicated to collecting and showcasing modern and contemporary art in Asia, the museum possesses around 2,700 art works created between the end of the 18th century to the present, across 23 countries and regions in East, South and Southeast Asia. Stop by to appreciate the well-curated collection on display at any given time, and celebrate the rich, original and distinctive aesthetics of Asian art, via folk, ethnic and popular forms.

Located in the town of Dazaifu, this is the main Tenmangu shrine dedicated to the spirit of Michizane Sugawara (845-903 AD), the God of literature and learning. Thousands of plum trees, a favourite of Michizane’s, fill the shrine, and the main hall dates back to 1591.

The shrine is a popular destination for students, especially during the entrance exam season; so be sure to pick up a good luck charm or two from the shops

around the main hall – be it study or education-related ones, or those pertaining to health and other areas.

The road leading up to the shrine is also lined with stalls selling all manners of snacks, souvenirs and knick-knacks.

There’s nothing like strolling down the picturesque street – even the Starbucks here is beautiful, designed by famed Japanese architect Kengo Kuma – while sinking your teeth into umegae-mochi, a grilled mochi cake stuffed with warm red bean paste.

Yanagawa and Ohana estate With its vast network of canals, Yanagawa area is often called the Venice of Japan. As in Venice, one of the must-dos in “the city of water” is to go on a river cruise in a gondola, taking in the gorgeous surroundings while being serenaded by the boatman. The other must-do is to visit Ohana, the former residence of the feudal lord, Lord Tachibana’s family – the garden, Shoto-en, is a national designated site of scenic beauty that will take your breath away.

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Sights

Kushida shrine Built in 757 AD, this is the oldest shrine in Fukuoka city, and is affectionately called “Okushidasan”, protector of Hakata, by locals. Hakata Gion Yamakasa Festival, a renowned ritual dedicated to Kushida shrine with a history of over 770 years, takes place in July; but you can lay eyes on its gingko trees (a symbol of the shrine), the Hakata Historical Museum (displaying the shrine’s treasures) and the permanently exhibited Yamakasa float throughout the year.

Koishiwara pottery village Koishiwara-yaki is a style of traditional everyday pottery produced in the Koishiwara area, using the local clay. With the philosophy “beauty in utility”, its signatures are distinctive geometric designs – the most famous being “tobiganna”, where a metal blade is used to carve half-dry clay on a rotating wheel – and the warmth of its medium, translated onto practical earthenware. Dotted with around 50 kilns and ceramic workshops, you can admire the craftsmen’s work and pick up some artisanal wares at the same time.

Yame Dento Kogeikan Yame city is famous for its specialty goods like Yame tea – the city is one of the largest Japanese tea producers, and the most well-known plantations in Fukuoka are found here – and traditional crafts such as Yame handmade Japanese paper, paper lanterns, wax and Buddhist altars.

View them all under one roof at Yame Traditional Craftwork Centre, which also houses the Yame Folk Museum and Hand-made Japanese Paper Museum on its premises.

Yamaguchi Shuzojo Established in 1832, Yamaguchi Shuzojo produces sake under the label Niwa no Uguisu (“Bush Warbler in the Garden”, see page 46,47). Every spring, the brewery opens its doors for kurabiraki, a sake festival where customers can sample different sakes, view a rotating patchwork exhibition, and tuck into food specially prepared for the festival. You can also pop over next door to Uguisubar, the brewery’s pop-up sake bar, where you can slowly sip and savour your choice of sake.

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Brew House

F i r s t- p e r s o n s t o r y

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It’s not just about how you make your products, it’s where you make it. Contributing writer Annabelle Fernandez goes kura-hopping in Fukuoka to get the inside scoop on the secret ingredient behind three renowned breweries in the region.

“Our chamber is our treasure.” The first time I heard this phrase at Kitaishoyu Soy Sauce Brewery in Itoshima city, it was right before I learn about the “miracle” ingredient that is koji mould – a fermentation culture known as Aspergillus oryzae, it is used to make three key components of Japanese cuisine: soy sauce, miso and sake.

The room in which koji is made is the treasured chamber in question in every kura (warehouse) and, by the end of my stay in Fukuoka, I had seen the magic behind this living mould, and been blown away by the expertise and dedication apparent in the brewers in each of the kuras.

Tsurumiso How many warehouses can claim to be a cultural heritage site and tourist destination? Built in the 1900s, this miso factory with a red brick exterior (nicknamed “Nakimura”

by Hakushu Kitahara, a famous poet from the area) is a sight to behold. But for Tsurumiso, which has been making miso products for over 140 years, it’s more than a beautiful building – the most important component of the structure isn’t its appearance; but the mould that has been nurtured within the kura all those years; coming together with various ingredients (rice, soybean or barley) to form a living mould that produces their signature mild yet flavoursome miso.

Kitai Soy Sauce Brewery The distinctive sweet-meets-salty smell of soy sauce from the Kyushu region hits us as soon as we entered the kura. Using steamed soya beans and roasted wheat from Itoshima city, mixed with rock salt, the grains are separated by hand to ensure they remain intact for maximum sweetness. After this, koji mould is added to the mixture, and heated nice and warm, in order to cultivate the growth of the mould on the soya beans. Once a layer of crumb has formed, the koji mixture is placed in giant wooden barrels with sea water, and left to ferment for three (yes, three!) years, with a worker mixing it from top to bottom daily. I left the brewery with a newfound appreciation for soy sauce, and vowed to appreciate every drop I consume from now on.

Kitaya By the time we visited Kitaya, whose daiginjo was the grand champion in the 2013 International Wine Challenge, I could see why beauty companies are starting to use koji mould as an ingredient. All the staff in the kuras we’ve visited have radiant, youthful complexions – it must be something in the air! Nishino, a toji (a master brewer) at Kitaya, is a sprightly man who has worked at the brewery for 33 years. “I have a passion for brewing”, he says, and it shows. Every morning, he checks the vats to “listen to what the moulds and mixtures are saying – it’s important to know what they want.” That way, he can ensure the consistently high quality of Kitaya’s sakes.

A living, breathing organism that grows within each kura, developing based on the unique conditions within that particular environment, koji moulds give each factory’s products, be it soy sauce, miso or sake, its distinct edge – a special something that no other factory can recreate, even if they tried.

Talk about a secret weapon!

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People

Fukuoka

Faces of

Shuichi Hirakawa

Salt is key to many dishes in Fukuoka – and Shinsaburo Shoten supplies restaurants in Itoshima city and beyond with Mataichi no Shio, natural salt, which has become a local specialty.

What made you decide to start your own salt factory?

Since we are next to the coast, people in the Itoshima region traditionally produced natural salt from seawater. However, there aren’t many people doing it now. I asked people about the process, read up on the techniques used, and did some research and development. The salt field structure on my land at Kobo Tottan (see page 27) is my own creation; developed after trial and error, and was set up 15 years ago.

How does your salt field structure, and natural salt farming, work?

For 7 to 10 days, water from the sea goes directly into black pipes, and disseminates through the bamboo poles, travelling up and down the structure. From the solution that is collected, we use recycled material for burning timber – which gives the salt a better flavour as compared to gas or electricity – in an iron oven at a temperature of 60 degrees Celsius for two days, to separate the salt from the water. We only take what’s on the top, sifting out the best layer for salt that is neither too bitter nor too salty. We only want people to have the best quality salt, which is why we do not have that much in terms of quantity.

How can we enjoy your salt?

We supply our salt to department stores and high-end restaurants, including The Mandarin Oriental in Hong Kong, and sell it through the Internet. When you’re here at the factory, a must-try is our custard pudding with salt – 80 percent of our customers come here just for it.

Hiromi Nagasawa

Under the label “Hakata Mizuhiki”, she has turned an ancient Japanese art form for special occasions into colourful, modern gifts for everyday.

Have you always been interested in mizuhiki - a traditional Japanese paper cord used for gift wrapping (see page 26)?

Mizuhiki has been in my family for two generations, starting with my father, who is self-taught. I used to play around with my father’s leftover materials when I was young, and that’s how my interest in it started.

I used to be a graphic designer, but I started helping out with my father’s business seven years ago. He was going to close down the shop as he had no successor, so I took over three years after doing this full-time.

What inspired you to come up with this idea of continuing a Japanese tradition in a modern way?

Mizuhiki has always been given away during traditional celebrations such as engagements, but I started making them to be used as decoration for sake bottles. I love drinking sake, and thought it would be fun to make mizuhiki

for a bottle I was bringing to a friend’s place – and everyone ended up loving it!

Using it as a bow tied around a bottle of sake still carries the meaning of mizuhiki; combined with the choice of ume, which represents happiness since it blooms at the start of spring, it means you are drinking happiness. You don’t need an occasion; this form of mizuhiki can be part of everyday life.

What other plans do you have for reinterpreting mizuhiki?

It’s still in the research and development process, as mizuhiki is very delicate, but I am experimenting with it in the form of brooches. I’m also working on collaborations with other artisans; as well as with companies on corporate gifts, where they use mizuhiki instead of ribbons. It’s a symbol of making the relationship with their client stronger, and it can be re-used as well.

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Memories

Thanks for the

Made with utmost dedication and attention to detail, Fukuoka’s artisanal offerings are the best way to remember the city by, long after your trip is over.

Food produces at Kubara Honke Shobo-an Starting out as a soy sauce manufacturer in 1893, the opening of Kayanoya’s first restaurant in Kasuya-gun in 2005 led to a spike in demand for its natural, healthy, delicious and easy-to-use seasonings and products. In particular, its Original Dashi – which can be used as a stock and as flavouring – has become a must-have item; thanks to it containing no artificial ingredients, preservatives or additives.

Handicrafts at Fukuoka Design Stage D12 A one-stop shop showcasing well-designed, original products from Fukuoka prefecture and beyond, the line-up on offer at Fukuoka Design Stage 12 blends old with new, tradition with modernity, and craft with technology, via centuries-old traditional handicraft like Hakata Magemono (containers for food and tea utensils made of bent Japanese cedar and cypress) and Hakata Ori (a signature folk woven textile) all the way to sleek modern lacquer ware.

Sweets at Suzukake After savouring the seasonal desserts at the café (see page 20), spread the love to your loved ones back home by picking up a few of its equally elegant gift sets. You can’t go wrong with any of the selection of delicate Japanese sweets, including suzu no monaka, bell-shaped monaka shells with red bean paste, castella cake and sliced vegetables – thin burdock and carrots – dipped in sugar and boiled in honey.

Hakata Mizuhiki at Nagasawa betrothal gift shop Stock up on these multi-coloured bows and rings made of woven paper cords from Hakata Mizuhiki, and dress up the next bottle of sake or wine you bring to a dinner party your host will love you for it. In the able hands of Hiromi Nagasawa, mizuhiki has transformed from a traditional gift to be given on occasions like engagements to a modern accessory that is stylish and meaningful at the same time.

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Souvenir

Green tea at Konomien You can’t leave Yame, “the land of tea”, without paying a visit to one of its many tea merchants. Konomien, a long-established tea wholesaler with over three hundred years in the business, steams and roasts tea on-site, and conducts tea tastings within its charming store premises. Go for gyokuro tea, a high-grade nuanced and full-bodied green tea, and unique tea candies like Yame Matcha Crunch Chocolate and Chocolate Wafers.

Sake at Sumiyoshi Shuhan

Mataichi no Shio at Kobo Tottan At the end of a narrow dirt road in Itoshima lies Kobo Tottan, a sea salt factory. The salt they produce is called Mataichi no Shio. And, once you have arrived there, you will realise the drive to this rustic destination is definitely worth it.

If they happen to be harvesting salt while you’re there, you’re in for a treat. Even if they’re not, the view of the sea, and the chance to dine on their famous salt pudding, will leave you with fond memories for a long time to come.

A multi-concept sake store? Now that’s something you don’t come across every day. Step into Sumiyoshi Shuhan and be greeted by a selection of food and tableware specifically chosen as the best companions for your sake experience, along with a well-curated range of shochu and craft beers. Level two is where the sake magic happens – you’ll find a wide variety of rare and limited edition sakes from Kyushu, Japan and beyond.

Kurume Kasuri at Okamoto Shoten Invented by a girl named Den Inoue in Kurume city over 200 years ago, kurume kasuri refers to textiles made by weaving white cotton yarn that has been knotted and dyed indigo blue, resulting in uniquely patterned designs. Designated a traditional craft in 1976, you can pick up a memento for yourself especially at Okamoto Shoten in the form of clothing, patchwork tote bags, card cases and many more.

Skincare products at Tofu no Moritaya Nestled within Hakata Kawabata Shopping Arcade, the oldest shopping street in Hakata, is Tofu no Moritaya. Using soy milk made with domestic beans and mineral-rich natural water as the base ingredient, the resulting range of skincare products, from the Soy Milk Yoghurt Pack to the Rhododendron Flower Yeast Soy Milk Soap, will leave your skin feeling soft, smooth and supple. You can also purchase tofu and soy milk from Shiiba village, as well as tofu soft cream, a unique and delicious treat only available in the warmer months.

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Listings

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Dining / Food Shukei tei Yanagawa Tchibana-Tei Ohana 1 Shinhokamachi, Yanagawa city, Fukuoka, 832-0069 Tel: 0944-73-2189 Karo no Uron 2-1 Kamikawabatamachi, Hakata-ku, Fukuoka city, Fukuoka, 810-0026 Tel: 092-291-6465 Kayanoya 395-1 Kushiya, Oaza Ino Hisayama-machi, Kasuya-gun, Fukuoka, 811-2503 Tel:092-976-2112 Grand Deli 1701-2 Shimakuga, Itoshima city, Fukuoka, 819-1331 Tel: 092-328-2400

Kobo Tottan 3757 Shimakeya, Itoshima city, Fukuoka, 819-1335 Tel: 092-330-8732 Sumiyoshi Shuhan 3-8-27 Sumiyoshi, Hakata-ku, Fukuoka city, Fukuoka, 812-0018 Tel: 092-281-3815

Yanagibashi Rengo Ichiba 1-5-1 Haruyoshi, Chuo-ku, Fukuoka city, Fukuoka, 810-0003 Tel: 092-761-5717 Visit Nakayama Kumano Shrine 583-1 Mitsuhashimachi, Nakayama, Yanagawa city, Fukuoka, 832-0811 Tel:0944-74-0891 Dazaifu Temmangu Shrine 4-7-1 Saifu, Dazaifu city, Fukuoka, 818-0017 Tel: 092-922-8225 Fukuoka Asian Art Museum 7 & 8th floor, Riverain Center Building, 3-1 Shimokawabatamachi, Hakata-ku, Fukuoka city, Fukuoka, 812-0027 Tel: 092-263-1100

Kiryu 1-4-1 Tenjin, Chuo-ku, Fukuoka city, Fukuoka, 810-0001 Tel: 090-9721-9061 Ippudo, Daimyo brunch 1-13-14 Daimyo, Chuo-ku, Fukuoka city, Fukuoka, 810-0041 Tel: 092-771-0880 Nigiyaka na Haru 5250-1 Shimasakurai, Itoshima city, Fukuoka, 819-1304 Tel: 092-329-4800

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Yanagawa and Ohana estate Yanagawa Tachibana-tei Ohana 1 Shinhokamachi, Yanagawa city, Fukuoka, 832-0069 Tel: 0944-73-2189 Kushida shrine 1-41 Kamikawabata-machi, Hakata-ku, Fukuoka city, Fukuoka, 812-0026 Tel: 092-291-2951 Koishiwara pottery village Tetsuzo Ota pottery 941 Koishiwara, Tohomura, Asakura-gun, Fukuoka, 838-1601 Tel: 0946-74-2159

Yame Dento Kogeikan (Yame traditional craft gallery) 2-123-2 Motomachi, Yame city, Fukuoka, 834-0031 Tel: 0943-22-3131 Yamaguchi Shuzojo 534-1 Imayama, Kitanomachi, Kurume city, Fukuoka, 830-1195 Tel: 0942-78-2008 Kitai Soy Sauce Brewery 84 Shima Funakoshi, Itoshima city, Fukuoka, 819-1332 Tel: 092-328-2204 Tsurumiso Jyozou 216 Emagari, Mitsubashi- machi, Ynagawa city, Fukuoka, 832-0825 Tel: 0944-73-2166 Kitaya 374 Motomachi, Yame city, Fukuoka, 834-0031 Tel: 0943-23-2154 Shopping Kubara Honke Shobo-an 2527 Kubara, Hisayama-cho, Kasuya-gun, Fukuoka, 811-2501 Tel: 092-976-3408 Fukuoka Design Stage D12 3rd floor, Riverain Center Building 3-1 Shimokawabata-machi, Hakata-ku, Fukuoka city, Fukuoka, 812-0027 Tel: 092-272-5055 Suzukake 12-20 Kamikawabata-machi, Hakata-ku, Fukuoka city, Fukuoka, 812-0026 Tel: 092-291-0050

Suzukake 12-20 Kamikawabata-machi Hakata-ku Fukuoka city, Fukuoka, 812-0026 Tel; 092-291-0050

Nagasawa betrothal gift shop 13-231 Kamigofukumachi, Hakata-ku, Fukuoka city, Fukuoka, 812-0036 Tel: 092-271-0813

Fruits Farm Juran 482-4 Ishigaki, Tashumaru-cho, Kurume city, Fukuoka, 839-1212 Tel: 0943-72-4528

Konomien/Konomi Honke 126 Motomachi, Yame city, Fukuoka, 834-0031 Tel: 0943-24-2020

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

Okamto Shoten Giemon-kan part II 1-18 Tenjin, Kurume city, Fukuoka, 830-0033 Tel: 0942-35-2394 Tofu no Moritaya 4-234 Kamikawabata, Hakata-ku, Fukuoka city, Fukuoka, 812-0026 Tel: 092-291-0177

Special Thanks:

Mr Obihiro Hamada (right) Ms Sayaka Ishibashi (left) Fukuoka Prefecture Tourist Association Mr. Yosuke Kimoto Kurume Bureau of Tourism and International Exchange Mr. Masanori Inuzuka Mr. Yuji Matsuo Sightseeing Division Yanagawa City Hall

TO CONTINUOUSLY INNOVATE TO REMAIN TRUE IPPUDO was founded in 1985 in Japan’s ramen capital of Hakata by Shigemi Kawahara, the internationally renowned Ramen King.

IPPUDO noodles are the “work of a craftsman” offering both a springy texture and deep flavours.

These noodles are quintessential IPPUDO, boiled to al dente, exuding the vibrant natural aroma and taste of wheat with each bite.

Following IPPUDO’s secret recipe, only rigorously selected ingredients go through the innovative processes of creating the Tonkotsu broth, refined over the years.

IPPUDO WORLDWIDE

EXPRESS 1 Ramen Dining Restaurant

333A Orchard Road, #04-02 /03 /04 Mandarin Gallery, S238897 Tel: 6235 2797

Ramen Izakaya

207 River Valley Road, #01-55 /56 UE Square, S238275 Tel: 6887 5315

12 Marina View, #02-01 Asia Square Tower 2, S018961 Tel: 6844 9952

EXPRESS 2

65 Airport Boulevard, #02-K3 Changi Airport T3, S819663 (Departure/ Transit Lounge South) Tel: 6241 1591

Casual Ramen Dining

3 Gateway Drive, #03-03 Westgate, S608532 Tel: 6465 9308

Ramen Dining & Sake Bar

1 Scotts Road, #04-22 /23 Shaw Centre, S228208 Tel: 6235 2547

Bar Ippudo

1 Scotts Road, #04-23 Shaw Centre, S228208 Tel: 6235-2547

masters

Rosu Katsu by Ma Maison

Rosu Katsu by Tonkichi Sasami Katsu by Imakatsu

Making The

Katsu T

he Japanese katsu is similar to the schnitzel – a piece of boneless meat, coated with flour, beaten eggs and breaded crumbs, and then fried. It is most definitely one of Japan’s favourite Western-style eats. Served with rice, miso soup and shredded cabbage, the katsu is a meal guaranteed to hit the spot, every time.

Although the most popular types of katsu are pork and chicken, the earliest katsu was actually made with beef. It was during the Meiji era (1868 - 1912), with the influx of Western influences into the country, that pork was introduced into the mix. In 1899, a restaurant named Rengatei in Tokyo

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made the first tonkatsu (pork katsu).

With that, other variations soon emerged – chicken, fish, seafood, even vegetables. When ingredients other than chicken, pork or beef are used, the dish is called “furai” instead. An example would be ebi-furai (fried breaded prawns), a specialty of the city of Nagoya.

There are many ways to enjoy katsu. Tonkatsu is commonly eaten with a thick brown sauce called tonkatsu sauce. In Nagoya, it is eaten

with a miso-based sauce, thus earning the name, “miso katsu”. An immensely popular way to also savour the katsu is with Japanese curry – katsu curry.

As palates become more sophisticated and discerning, restaurants are also inventing new ways to make eating the popular homecooked staple a gourmet experience.

In the following pages, three chefs from renowned restaurants in Singapore will take us on a mouth-watering journey into the katsu universe.

TEXT DEBORAH TAN PHOTOGRAPHY RAYMOND TOH/VINEYARD PRODUCTION

It’s not just a breaded piece of meat deep-fried to crispy perfection. Katsu is also eaten by the Japanese before an important exam or game as the word “katsu” also means “to win”. We find out what makes a winning piece of katsu.

Making The Katsu

W

ith four branches and a 25-year presence in Singapore, Tonkichi is the name synonymous with tonkatsu. The kitchen is helmed by Singaporean chef Ronnie Foo, who has been with the restaurant for over nine years. His attention to detail with every piece of pork cutlet he cooks is perhaps the reason why the queues keep forming at every Tonkichi restaurant.

Ronnie Foo

Executive Chef, Tonkichi

What pork does Tonkichi use for its tonkatsu?

We use US pork and Iberico pork here at Tonkichi. We also serve up limited numbers of tonkatsu made with premium Kagoshima Black Pork daily. The cuts of meat used for tonkatsu are typically the fillet (hire) or the loin (rosu) because any other cuts may be too fatty or too tough.

Besides straight-up pork cutlets, are there any other variations to the tonkatsu?

Definitely. As chefs, we are always trying to offer new dishes to keep the customer interested. For instance, we can make a small incision in the cutlet and add some cheese or mentaiko (marinated cod roe) into the meat to jazz things up a bit.

Personally, I try not to be too experimental. My favourite way of eating tonkatsu is still the traditional way because, like sashimi, you can tell whether the meat used is of good quality and handled well by the chef.

What are some of things to take note of when preparing tonkatsu?

At Tonkichi, we cut each piece of pork to the thickness of 1-inch so the meat can cook to just the right juiciness and tenderness. We cook each piece of tonkatsu for about four minutes, till it’s about 70 percent cooked. Why? Because the meat needs to be rested before serving and during this time, it continues cooking. By the time it is served to the customer, it will be perfect.

What is the deal with all the shredded cabbage?

One cannot deny that the tonkatsu is a greasy dish. The practice of eating raw cabbage as a side dish is to help your body “cut” the oil – to help you better digest all that meat and to add some fibre to your meal. In fact, many tonkatsu restaurants make it a point to refill your cabbage because it keeps your palate fresh and provides a great crunchy contrast.

Tonkichi is located at #07-06 Orchard Central Tel: 6238 7976; #04-24 Takashimaya Tel: 6735 7522; 4F Shaw House Tel: 6835 4648; #03-26/27 Tampines Mall Tel: 6789 1726

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I

t’s common knowledge that if you want to dine at Ma Maison, especially at its Mandarin Gallery branch, you have to be prepared to queue for more than half an hour for a table. The restaurant is lauded by many food bloggers for having the “best tonkatsu in Singapore”. Below, chef Masato Matsubayashi reveals just why.

Why is the tonkatsu at Ma Maison so well-loved by foodies?

Ma Maison is a restaurant with a long history. In Japan, it’s been around for 35 years and in Singapore, 20. We have developed a unique way of ageing the meat so that it is flavourful and tender. We are also extremely particular about the freshness of our ingredients. The panko (Japanese-style breadcrumbs) we use for our tonkatsu is produced exclusively for Ma Maison. You will see that the crumb is bigger and fluffier than other panko (breadcrumbs) – this helps make the tonkatsu crispy, not greasy.

Do you use any special oil to fry the tonkatsu?

The blend of oil we use creates just the right amount of crispiness and colour. It’s a blend of canola oil and corn oil.

We had to experiment with different blends before we got the right one.

We hear there is a special way to savour the tonkatsu at Ma Maison.

Yes! We recommend you eat our tonkatsu with salt. Although we still provide sauces for customers, I think you should try the pork with salt instead. The salt is a specially imported rock salt from Italy; it has a tinge of sweetness to it and it complements the pork extremely well. Even the grinder we use for the salt is imported because it breaks the salt to just the right size.

Masato Matsubayashi

Executive Chef, Tonkatsu By Ma Maison

What pork do you use in the making of the tonkatsu here?

We use a number of pork here because everyone has their own personal tastes when it comes to meat. At Ma Maison, we use Australian fresh pork, US black pork, Kurobuta and Hungarian Mangalitsa.

Tonkatsu By Ma Maison is located at #02-35/36 Mandarin Gallery Tel: 6733 4541 and #04-06 Westgate Tel: 6465 9556

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Making The Katsu

H

ailing from Roppongi, Tokyo, Imakatsu is a relatively new player to the katsu scene in Singapore, Nonetheless, it is winning fans with its wide variety of katsu dishes. Although it serves up tonkatsu, it is its sasami katsu (fried chicken fillet) that you should make a point of trying should you visit.

Naotsugu Yokokawa

Director, Imakatsu

What is the history of Imakatsu?

Imakatsu was established in Roppongi in June 2009. It quickly became celebrated for the texture and taste of its tonkatsu, and was featured by several media outlets such as TV programmes and magazine articles. In 2015, the Michelin Guide Tokyo gave Imakatsu a “Bib Gourmand” nod of approval. Since then, we have been known as THE tonkatsu restaurant to check out when in Tokyo.

Tell us more about the sasami. How did it overtake the tonkatsu in popularity?

Our sasami is tender and flavourful, despite being the breast meat, which is typically regarded as dry and not as tasty. We are careful to fry it at a low temperature to ensure it stays soft and juicy. At our Boat Quay branch, we use our own special blend of oil to fry the meat to achieve the best possible crisp.

How is the sasami best enjoyed?

It is best savoured dipped in salt. The salt used at Imakatsu is extracted from the seawater off the Yamaguchi Prefecture. It contains plenty of minerals and is free of additives. The salt brings out the real flavour of the meat and the umami of the ingredients. At Imakatsu, we provide six flavours of salt – Truffle, Yuzu, Natural, Sudachi (Japanese green citrus), Lemon, and Wasabi. The sasami goes especially well with the natural, lemon, and truffle salts.

Why does Imakatsu recommend pairing wine with the katsu at its Boat Quay restaurant?

Boat Quay is an area popular with both tourists and businesspeople, so we thought we should offer wine on our menu there to suit their cosmopolitan tastebuds. Savouring katsu with wine also offers a new style of enjoying the dish, where the acidity of the wine cuts through the rich flavours of the katsu.

Imakatsu is located at 52 Boat Quay Tel: 6532 2078 and #01-17 The Star Vista Tel: 6694 6148

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tools

H

ashi / Ohashi (chopsticks) are an ubiquitous feature on the Japanese dining table, but what are its origins?

The first known sets of chopsticks were used in China around 1200 BC, and were made of bronze. They were mainly used for cooking, as they were a practical way of reaching into boiling pots of oil or water. It was only around 400 AD that people started eating with chopsticks. By 500 AD, the use of chopsticks had spread across Asia. The oldest official records of chopsticks being used in Japan was written in 712 AD, but because Chinese culture made its way to Japan earlier than that, experts believe chopsticks are probably one of the things that were brought over.

Compared to other chopsticks, Japanese chopsticks tend to be shorter in length and tapered to a fine point. In Japan, chopsticks come in a variety of sizes – there are specific chopsticks for children and for women, which are even shorter than standard sizes. They are traditionally made of bamboo or wood, and are often lacquered. The lacquered wood tradition in Japan started in the 17th century. However, the wealthy typically had their chopsticks made from jade, gold, ivory, or silver.

Of course, with today’s modern lifestyles and busy pace of life, disposable chopsticks are the order of the day. In 1878, Japan produced the world’s first disposable chopsticks and today, Japan is responsible for using about 24 billion disposable chopsticks every year. Thankfully, there has been a shift in consumers’

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Effect

Chopsticks are something we use almost on a daily basis, but how much do we really know about this humble utensil?

THE CORRECT WAY TO HOLD CHOPSTICKS It may seem complicated, but hey, practice makes perfect!

1. Hold your hand out as if you’re going to shake someone’s hands.

2. Place the first chopstick against your palm, resting it under your thumb.

3. Hold the second chopstick between your thumb and forefinger.

4. Bend your ring finger and little finger, and tuck the ring finger under the lower chopstick.

5. Place your middle finger under the top stick.

6. Move the top chopstick up and down to grip your food.

environmental consciousness and “bring your own chopsticks” holders are now more common in Japan.

Japanese Chopsticks: Do’s and Don’ts Because Japanese chopsticks are so steeped in history, they naturally come bundled with a list of dining etiquette. For example, never stick your chopsticks upright in your rice – this is a big taboo as this is the way a bowl of rice is offered to the spirit of a dead person. Another big no-no is passing food from chopsticks to chopsticks as it is reminiscent of a Japanese funeral ceremony where cremated bones are transferred to the urn.

Funeral taboos aside, a lot of the rules surrounding Japanese chopsticks tend to be focused on hygiene. For example, it’s considered impolite to suck on your chopsticks or to take food from a communal plate with your own chopsticks. Instead, you should use the supplied serving utensil. It’s also considered rude to hover your chopsticks around the dishes as you decide what to eat.

Other things to note? Do not rub your wooden chopsticks together before using them. For some people, it’s a matter of habit but this action is usually done only when the chopsticks are so cheap that they are splintery. Doing so with good quality chopsticks indicates to your host that you think they are cheap, which may be seen as insult. Oh, and never use your chopsticks to point at others when talking as it’s considered even more impolite than using your fingers to point.

TEXT VANESSA TAI

The

MA MAISON PROUDLY RECOMMENDS A UNIQUE DINING EXPERIENCE! No.1 Recommended Menu!!

Hokkaido Cheese Tonkotsu Ramen. Enjoy Ma Masion original creamy cheese ramen.

This rich handmade Gouda cheese is from Hanabatake Bokujo (Farm) from Tokachi Hokkaido.

HOKKAIDO CHEESE SHIO TONKOTSU RAMEN $17.80++

STANDARD TONKOTSU RAMEN SHIO/MISO/ SHOYU $12.80++

SPECIAL NIKU SHOYU TONKOTSU RAMEN $16.80++

HOKKAIDO CHEESE MISO TONKOTSU RAMEN $17.80++

The specialty of Ma Masion tonkatsu is a unique way of ageing the meat so that it is flavourful and tender.

The panko crumbs we use for our tonkatsu is produced exclusively for Ma Maison. The crumb is bigger and fluffier than other panko crumbs.

This makes the tonkatsu crispy!!

TRY OUR MA MAISON TONKOTSU RAMEN WITH TONKATSU Shio Tonkotsu Ramen & Tonkatsu $19.80++ Shoyu Tonkotsu Ramen & Tonkatsu $19.80++ Miso Tonkotsu Ramen & Tonkatsu $19.80++

TONKOTSU RAMEN & TONKATSU

13 Stamford Road #B2-51 Capitol Piazza Singapore178905 Tel 63846211 Opening hours: Mon-Fri 11:30~15:00 17:00~22:00 (LO 21:30) Sat-Sun& Holiday 11:30~22:00 (LO 21:30) Tonkatsu Ma Maison is part of the Ma Maison Group of restaurants.

333A Orchard Road #02-35/36 Mandarin Gallery Singapore 238897 Tel 67334541

cool bites

When Food Meets

Fashion

Wearable art has never looked this delicious. Meet Norihito Hatanaka, the man behind the wacky and whimsical creations by Fake Food Hatanaka.

Above left: Mr Norihito Hatanaka with his spaghetti Napolitan hairpiece and pizza necklace.

From top right: Carbonara barrette (hair clasp), Gyudon (beef rice bowl), fruits necklace, and rain boots with Japanese curry.

The Creative Process Creating our accessories involves placing silicone over real food in order to create a mold, which we then fill with vinyl plastic. We either use coloured plastic, or an airbrushing technique to add colour onto the accessories.

I come up with the ideas for most of the products, but my team of expert craftsmen understands my style and will come up with ideas from time to time. Some designs are more difficult to craft than others, such as the omu yakisoba (omelette and fried noodles) hairpiece and the fruits necklace. Because we have been in the food replica business for a long time, we used to have

Find out more about Fake Food Hatanaka at http://ii-fake.com/

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many different parts for our products in the factory. However, many parts have since been used up, and we have to make new parts from scratch.

This makes creations like the fruits necklace more difficult because it uses a lot of ‘ingredients’.

A Warm Reception We once had a pop-up store in Harajuku, Tokyo for a week. People would come by and view our products, expressing surprise and amazement at the creations. With prices ranging from about ¥2,000 (S$22) for a pair of earrings, to ¥18,800 (S$200) for bigger and more complicated accessories like the necklaces, most of our clientele are young, affluent professional women.

We do get more orders from overseas customers during the Christmas season – perhaps they are purchasing fake food accessories as novelty gifts.

There are some people who think the accessories look gross, but I take it as a compliment because it means they look realistic!

Future of Fake Food Because the concept of food replicas is not familiar outside of Japan, the perception that overseas customers have is that my work is considered art.

Those from Hong Kong, United States, or Germany, for instance, will deem me as an artist producing modern art pieces.

It is interesting to note that ever since we became famous for making fake food accessories, we have started receiving orders to create food replicas for individual customers, which was what we used to do originally!

My design philosophy has always been about taking something common in Japanese food and seeing it in a beautiful new way. Moving forward, I will always strive to create something different and one of a kind.

TEXT SHARIFAH NURSYAFIQAH

M

y family has long been in the food replica business, creating food replicas to cater to restaurants and the F&B industry. Unfortunately, when the economy went down, the restaurant industry went on a decline, causing the food replica industry to deteriorate as well. We knew we had to do something different in order to survive, but it was difficult to make drastic changes to a longstanding business.

We decided to create new value from our existing products, hence we came up with the idea of creating unique and interesting accessories for women.

Tonkichi has started to serve you authentic Japanese tonkatsu since 1993.

From 22 years back till now, we always serve tonkatsu from scratch. Once order is taken, our kitchen staff would then starts to prepare, so it is fresh from the fryer. There is only one secret to contribute to our great quality and original taste, we always take every step with great care.

Our tonkatsu is special and is different from other tonkatsu as our bread crumbs is specially made for our tonkatsu. The crumbs are bigger than the usual size to enhance its crispy texture. The cabbage is sliced as thin as possible and it goes very well with the tonkatsu. On top of that, we also have our own homemade dressings that are worth trying!

We trim the pork meat thoroughly to make it even. Both the balance of the meat and the timing are the important factors for us to get the desired tender, juicy and succulent tonkatsu.

TAKASHIMAYA 391 Orchard Road Ngee Ann City, #04-24 Takashimaya S.C. Tel: 6735 7522

ISETAN SCOTTS 350 Orchard Road Isetan Scotts, level 4 Shaw House Tel: 6835 4648

ORCHARD CENTRAL 181 Orchard Road Orchard Central, #07-06 Tel: 6238 7976

TAMPINES MALL 4 Tampines Central 5 Tampines Mall, #03-26/27 Tel: 6789 1726

Angus Roast Beef

Sapporo Premium beer boot

Introducing our original Sapporo Beer, which is the oldest beer brand in Japan, remains favorite among the customers; we also have been dedicated to contribute the best dinning culture in every Ginza Lion outlet. We create the original concept of drink & food, to provide a new eating experience for customers looking for perfect & relaxing place to dine & chill at same time.

Rive Gauche suggests creativity. That is a root of RIVE GAUCHE PATISSERIE, we create authentic chocolate cake, glamorous and classy fresh cakes and traditional baked pastries for your graceful days.

SUNTEC (TONKICHI GINZA SHOKUDO) 3 Temasek Boulevard #01-649/650 Suntec City Mall, Tower 4 Singapore 038983 Tel: 6836 6053

SUNTEC 3 Temasek Boulevard #01-649/650 Suntec City Mall, Tower 4 Singapore 038983 Tel: 6836 6053 ROBERTSON QUAY 8 Rodyk Street, #01-01/02 Singapore 238216 Tel: 6634 9113

Strawberry shortcake Guanaja

TAKASHIMAYA 391 Orchard Road #B207-9-2 Food Department Tel: 6887 4579

TAMPINES ONE 10 Tampines Central #B1-13 Tampines 1 Tel: 6789 5518

SUNTEC CITY MALL 3 Temasek Boulevard #B1-K2 Suntec City Mall Tel: 6238 0882

112 KATONG 112 East Coast road 112 Katong #B1-13A Tel: 6443 4106

PLAZA SINGAPURA 68 Orchard Road #B2-57 Plaza Singapura Tel: 6341 9936

JCUBE 2 Jurong East Central1 #B1-K12 JCube Tel: 6659 6405

VIVOCITY 1 Harbourfront Walk #B2-K8 VivoCity Tel: 6376 8046

NEX 23 Serangoon Central #03-K17 Tel: 6509 3406

recipes

From Mr & Mrs Igarashi’s Modern Kitchen:

Namasu

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 interview with Oishii, they share with us the benefits of namasu.

Ingredients 300g radish 60g carrot 2/3 tsp salt 100ml water

Directions

5 cm x 5 cm cut kombu 5 tbsp rice vinegar 3 1/2 tbsp sugar ½ tsp salt

1. Peel and shred the radish into 5cm long and 2mm thick strips. Peel and shred the carrot into 5cm long and 1mm thick strips.

Place the radish and carrot into a bowl and rub them with salt. Leave for 10 minutes and then dry them.

2. Place the water, kombu, rice vinegar, sugar, and 1/3 tsp salt in an air-tight container and mix. Add the radish and carrot.

3. Keep it in the refrigerator overnight.

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“T

Tip!

TEXT SHARIFAH NURSYAFIQAH PHOTOGRAPHY FOODCREATIVEFACTORY RECIPES TRANSLATION YUICHI

Making Namasu

raditionally, the Japanese make Namasu for New Year celebrations on 1 January. This is a dish of vegetables seasoned in rice vinegar, made using carrots and radish. The orange of the carrot is likened to the colour red, and together with white radish, this red and white dish represents celebratory colours in Japan. Namasu is eaten to refresh our palates and to complement the special dishes eaten on celebratory occasions like New Year.

Namasu is sour in flavour, but the taste of vinegar is tempered by the natural sweetness from the sugar and root vegetables. Kombu is added to give the dish an umami flavour. Depending on the region or household, there may be small variations to the dish. Some people add red radish to the dish, or add a peel of yuzu to enhance its aroma. For those who enjoy a bit of a spicy kick, sliced chilli may also be added.

Namasu has numerous health benefits. The radish and carrot are rich in fibre, which aids digestion, relieves constipation, and improves your skin condition. The vegetables are marinated in rice vinegar, which has its own set of health benefits.

These include easing tiredness, whetting our appetite, helping our body retain calcium, burning visceral fat, lowering blood glucose level, and reducing blood pressure. To reap all these health benefits, all you need is one small dish of Namasu per day.

Namasu is delicious on its own, but our recipes offer easy ways to include Namasu into your everyday meals. The first recipe is a twist on the traditional Japanese nanbanzuke, or deep-fried fish marinated in vinegar sauce. The second recipe is inspired by the Vietnamese banh mi sandwich, You should not cut the which includes radish and carrot – similar to radish too thinly so that it remains crisp to eat.

Namasu. We created this as a way to incorporate The flavour of Namasu will Southeast Asian influences with the use of be absorbed into the dish Namasu, creating a fusion of Japanese and ethnic once it is left overnight.

Once prepared, consume food. We added soy sauce in the butter to enhance within one week. the umami of the dish. We hope you enjoy it!”

Salmon Namasu (Fried Salmon Seasoned in Vinegar)

Ingredients (Servings 2)

200g fresh salmon 2 tsp soy sauce 10g ginger 2 tbsp potato starch Appropriate quantity of Salad oil 1/8 lemon, peeled 80g Namasu 120cc Namasu marinade 1 tsp soy sauce 1 tsp sesame oil

Directions

1. Peel the ginger and grate it. Shred the peeled lemon.

2. Cut the fresh salmon into bite-sized pieces. Soak them with 2 tsp soy sauce and ginger. Set aside for 20 minutes.

3. Heat the pan at 170°C with salad oil. Fry the salmon for about 5 minutes until brown.

4. Mix the peeled lemon, Namasu, Namasu marinade, 1 tsp soy sauce, and sesame oil. Add the fried salmon. After cooling, place it in an airtight container before placing it in the refrigerator for at least one hour so that the flavour of Namasu is well-absorbed into the salmon.

Sandwich With Namasu And Thickly Sliced Bacon With Chilli & Butter Soy Sauce

Ingredients (Servings 2) 30cm baguette 150g thickly sliced bacon 1 lettuce leaf 10g coriander 80g Namasu 20g butter ½ tsp soy sauce 1/8 tsp chilli powder

Directions

1. Incise the baguette crosswise after cutting it in half. Cut the thickly sliced bacon 7mm wide. Tear the lettuce into a size suitable for a sandwich. Cut the coriander 3cm wide.

2. Bring the butter to room temperature and mix till soft. Add soy sauce and chilli powder, and mix well. Spread it over the baguette.

3. Place the lettuce, bacon, Namasu, and coriander between the two pieces of baguette.

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#oishiisg Instagram Contest Congratulations

“This shot was taken at Jigokudani Yaen Koen, which is usually referred to as a snow monkey park, during my visit to Japan in March. It’s a unique experience of seeing wild monkeys bathing and relaxing in a natural hot spring, sometime it’s too comfortable that they just sleep in front of you. It can also be quite entertaining to watch their interactions in this natural habitat. The walk towards the valley is very relaxing with magnificent forest view and there are also hot springs and fantastic soba and ramen around the area to enjoy.”

- outofoffice_with_luggage The expression of those monkeys sitting side by side in a hot spring is indeed very therapeutic.

Great moment to be captured.

Our team all miss the comfort of the warmth of hot springs in Japan. – OISHII editorial team

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

Grand Prize Winner Photo by outofoffice_with_luggage

Runners up

Canon PowerShot N2 (worth $399)

Finalists

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

1aine

tonyslc_foodmonster

feliciaera

jpsewingbks

kekekekonichiwa

blacksheeep

onizukaryuu rainenut

The 5th shot starts TODAY!!

The contest will end on 1 March 2016 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.9, issued on 1 April 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.

Better Than Mom Every cafe has a hook that grabs the eyeballs, sets fire to taste buds and sends cash registers ringing. Sometimes it is the remarkable staff, the tasty brews and meals, or sometimes just the artsy space and free wi-fi. IPPIN CAFE BAR seems to have it all.

A 30 seater cafe and bar is set up within the retail boutique, well-decorated with children’s art paintings and Japanese food products. That means a chic, spacious cafe and bar to not only rest your feet, drink to your hearts’ content with over 30 different specialty sake, but also be surprised with many interesting Japanese food products that sit on the wooden shelves of the cafe bar.

Currently, the cafe bar is also partnering with Hamamatsu City, almost right between Tokyo and Osaka. Hamamatsu City is encircled by the ocean, river, mountains, lake and very easily accessible

from Japan or abroad. Served by the Tokaido Shinkansen and the Tomei Expressway, as well as Central Japan International Airport and Mt. Fuji Shizuoka Airport linked by shuttle buses, you will fall in love with Japan’s number one sunny climate there.

Grown in a warm climate and perfect soil, “Mikkabi mandarins” and “Topia mandarins” have uniquely high sweetness and juiciness. Try the refreshing natural sweetness directly with the Mandarin Orange Juice, freshly squeezed using four whole oranges.

The fruit most representative of Hamamatsu is mandarin oranges.

Another favourite and you won’t go wrong with this - green tea. Tea grown on the plateau grows in the full blessing of sunlight to have a light taste with hints of both sweetness and pungency. Daifuku Mochi Cream / Matcha is a perfect healthy snack to buy for any age and Benifuki Green Tea Powder is so versatile, you can make it into any dessert or serve as tea for your loved ones.

We were having a fun time browsing at all the products which are hard to find and now available in Singapore at IPPIN CAFE BAR. Please give it a try. Compared to the other more buzzing restaurants along Mohamed Sultan Road, IPPIN CAFE BAR is pleasantly quiet and relaxing.

IPPIN CAFÉ BAR

18 #01-01 Mohamed Sultan Road Singapore 238967 TEL 67334794 Mon-Sat 11:00AM-3:00PM (L.O. 2:30PM)/5:00PM-11:00PM (L.O. 10:00PM) CLOSED on Sundays, Public Holidays and Private Events

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Secret

From its focus on local ingredients to the significance of its packaging, Yamaguchi Shuzojo takes great pride in all aspects of its sake production.

A

sake brewery located in Kurume city in Fukuoka prefecture, Yamaguchi Shuzojo releases sakes under the label Niwa no Uguisu, which means “Bush Warbler (or Japanese nightingale) in the Garden”. A popular motif in Japanese poetry, and commonly associated with the ume blossom, bush warblers represent the coming of spring, and are known for their beautiful singing. As Tetsuo Yamaguchi, President of Yamaguchi Shuzojo and its 11th generation owner, explains, “The first generation of sake brewers from my family enjoyed it when these birds came to the garden. Their favourite pastime was listening to the birds while drinking sake”. This was over 180 years ago, as the family has been brewing sake since 1832. With such a storied history, it’s no surprise that the brewery is renowned for the amount of care and dedication that goes into producing its sake.

Do the Local Motion So, what makes Niwa no Uguisu sake so special? Yamaguchi replies, “I can list three things that differentiate us from other breweries: rice, water and people. The rice

46

we use to make our sake is 100 percent harvested from around our brewery. We use mostly Yamada-Nishiki and Yume Ikkon rice. Yume Ikkon is harvested only in the Fukuoka region. When you squeeze it, it has a nice, juicy and interesting aroma. It doesn’t keep for long, and is for fresh sake only.”

Compared to many other breweries, which use tap water to make their sake, Yamaguchi Shuzojo uses its own spring water. The same goes for the last element, people, as all the people working at the brewery are locals from the area.

A Perfect Match There are 17 to 20 different kinds of sake bearing the Niwa no Uguisu label, and of these, half are seasonally released sakes.

According to Yamaguchi, “The food we eat changes according to seasons, so we need to create sake that will go with seasonal food.

Kyushu is close to the mountains and the sea, with lots of interesting food available, and we want people to appreciate both the food and the sake from here.”

This focus on food pairings is reflected in the brewery’s bestselling sake, its Junmai Ginjo 60. “Food always comes first. This sake, which is also my personal favourite, is perfect for the Kyushu way of cooking.

Kyushu cuisine is a blend of sweet and salty flavours, and consists of fresh, non-oily food. This sake is light, dry and refreshing; it cleanses your palate and brings out the best in the food.” Yamaguchi tells us.

Label Love Besides Yamada-Nishiki rice, the brewery uses another locally-grown rice, YumeIkkon, for its sparkling sakes. With a nice aroma and a rich, juicy flavour, the bright, cheerful sake is a hit with the ladies... as are the bright pink and blue bottle labels.

Speaking of labels, it’s clear the design and packaging of the bottles are no mere afterthought. Featuring a warbler in various colour combinations and positions, it’s a strong, simple yet creative statement ... one that embodies and illustrates the beliefs and philosophies of this sake brewery.

Taste of Fukuoka

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

Alcohol 15.0% Medium taste (+3)

Alcohol 15.0% Medium taste (+5)

Alcohol 15.0% Medium taste (+4)

Niwa no Uguisu Junmai Daiginjo 45

Niwa no Uguisu Junmai Daiginjo 50

Niwa no Uguisu Junmai Ginjo 60

The most outstanding and the best Junmai Daiginjo among the series of Uguisu (Bush Warbler) label series. Soft and fruity aroma with very light scent of muskmelon and and brown sugar. Soft and refreshing in the palate. An exquisite harmony of taste and fragrance.

Sophisticated taste and scent of a Junmai Daiginjo Sake 45 rice polished. Best to serve between 10 to 13°.

Delicate, elegant fragrance and a very gentle texture. Fruity notes comes out in the palate then the good amount of umami and refreshing dryness follows. Excellent to serve chilled right before the start of a meal or dinner as an aperitif.

Sharp and fresh, easy to drink character of Junmai Ginjo shu. Dry, exhilarating with a mild acerbity in the palate. Has a very good presence of the character of the rice used a truly enjoyable sake that is excellent to pair with various types of dishes.

Alcohol 12.0% Plum taste (Rich)

Alcohol 16.0% Medium taste (+3)

Alcohol 16% Medium taste (+-0)

Niwa no Uguisu Tokusen Umeshu Otoro

Niwa no Uguisu Tokujun Nakagumi

Niwa no Uguisu Jungin Nakagumi

Fresh lively fragrance and rich taste of pure green plum extract. Thick and flavorful, very elegant finish. aged in the brewery in a constant temperature. Well balanced of acidity and tangy plum character. Winner of 2011 Tenman Tenjin Umeshu Competition. Excellent to serve on the rocks.

Produced in a very small scale, this umeshu is hard to find even in Japan.

Has a good umami taste acquired from the rice used. Fresh, crisp Shinshu (new sake). First brewed sake of the season in low temperature. Very delicious with light hint of herb like notes right before a sip. Easy drinking sake, you cannot notice the alcohol content is around 16%.

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

THE HAPPIEST MOMENT AWAITS YOU. Kuroya, the acclaimed sukiyaki restaurant from Fukuoka, Japan, is finally here in Singapore!

Specialising in sukiyaki and shabu-shabu featuring its signature Japanese black beef as well as kurobuta pork, this restaurant provides an authentic Japanese dining experience like no other. Kuroyaâ&#x20AC;&#x2122;s a la carte and set menus also offer other popular Japanese dishes including sashimi and tempura.

Shabu-shabu

Tomato Sukiyaki

Sashimi

Assorted Tempura

KUROYA SINGAPORE

33 Mohamed Sultan Road, #01-03 Singapore 238977 Tel: +65-6734-4740 SMS Reservations +65-9657-9120 Opening Hours: 18:00-24:00 Closed on Sundays