Oishii#9 ebook by Oishii

ISSUE 9 Apr-Jun 2016 MCI(P)046/08/2015

cap

A NARA s

Culture, history, and food â&#x20AC;&#x201D; everything to make a great vacation!

Do us a

CHEF JULIEN ROYER OF ODETTE

spikes our appetite with his creation

FLAVOUR Give your food a touch of awesome with these condiments

When Beef Meets Grill The secret to the perfect yakiniku, inside

WHO WOULD SAY ‘NO’ TO A BEAUTIFUL WAGYU DINING?

Magosaburo specializes in Japanese finest Wagyu as serving Kobe, Omi & Miyazaki. You may pamper your taste buds with more than 10 different kinds of cooking method, such as Yakiniku, Sukiyaki, Sashimi and Shabu-Shabu which is known as our signature. That is definitely original & special serving only at Magosaburo in Singapore. You may enjoy the sumptuous of the finest beef in a refined and sophisticated atmosphere.

Address: 2 Orchard Turn #04-11A& #05-01１ION Orchard Singapore 238801 Tel: 65 6634 1411 Website: http://magosaburo.sg/ Facebook: Magosaburo_singapore Opening Hours: Monday-Friday - 11:30AM-03:00PM | 5:30PM-11:00PM (L.O. 10:00PM) Weekend & Public Holiday (Open whole day) 11:30AM-11:00PM (Dinner L.O. 10:00PM)

contents 44

Happy Children’s Day!

06 08

their secrets behind great

Sekku. One of Japan’s five

yakiniku — it’s not just about

major festivals, it’s dedicated

good-quality beef!

happiness of children.

A Year of Good Food

A Fine Shave Those “dancing” flakes traditionally created using this

events all over the world.

very special tool.

Rice To Meet You! The director of Singapore’s

Recipe: Grains of Joy Food consultant Catherina

first AVA-certified company to

Hosoi shares two amazing rice

provide locally milled rice from

recipes here.

Japan is a young technologist!

Uni(que) Creations Looks like a sea urchin, and

Candy Crush Yes, these really are candies! A

tastes like heaven — find

self-taught amezaiku craftsman

out how Chef Julien Royer of

shares more about this

the highly acclaimed Odette

incredible craft.

The interesting dish pictured on this cover of Oishii is known as Hokkaido Uni, specially prepared by Chef Julien Royer.

sprinkled on food were

Can’t-miss Japanese food

created this exquisite dish.

A Cut Above The Rest Three yakiniku experts spill

Learn more about Tango no

to celebrating the health and

Hey There, Hot Stuff These three condiments add a spicy kick to your meal without numbing your tongue.

18 18

A Nara Escape Find out why this city makes the perfect destination for an all-rounded family vacation.

opening notes

Happy

These carp windstocks add a cheery touch to the landscape.

Children’s Day!

Coinciding with the start of the rainy season, the health and happiness of children are celebrated in a major festival known as Tango no Sekku on May 5.

Top: Kintaro was a samurai hero celebrated for his superhuman strength during the Heian period. Below: The oak leaves used to wrap kashiwa mochi and chimaki symbolise the continuation of the family line.

SYMBOLS OF STRENGTH On May 5, colourful carp-shaped Koinobori flags are flown outside houses and public buildings to bring luck, health and good fortune to children. The carp has symbolic meaning in Japanese culture; it is considered a “spirited” fish because it’s so full of energy and determination that it’s able to overcome obstacles and swim upstream. The legend goes that the carp who manages to complete his ascend upstream will become a dragon. The carp’s strength and determination stands for courage and the

attainment of lofty goals. Figures of Kintaro riding a large carp are also displayed on this day. Kintaro is the childhood name of Sakata no Kintoki, a samurai hero in the Heian period (794-1185) who was known for his superhuman strength. Legend has it that Kintaro was so strong and brave that he rode bears, rather than horses!

SWEET TREATS During this time of the year, traditional sweet shops are especially crowded with people buying special sweets to commemorate this festival. Chimaki — sweets made with rice powder and wrapped in bamboo leaves — are commonly eaten, though the ingredients used to prepare these delicacies may differ from region to region. Another delicacy that is enjoyed on Tango no Sekku is kashiwa mochi. These are rice cakes made from glutinous rice powder with a sweetened soybean paste filling. The cakes are wrapped in oak leaves, which represent the continuation of the family line, as old oak leaves don’t fall off until a new sprout appears. With the arrival of warmer weather, there’s so much to see and do, as you’ll find out in the pages that follow. Be sure to make a date with Japan this spring!

TEXT DENISE LI

o important are children in Japanese culture that they are celebrated in one of Japan’s five major festivals, Tango no Sekku. Taking place on May 5 every year, Tango no Sekku also marks the beginning of the rainy season. The festival was known as Boys’ Day, while Girls’ Day was celebrated two months earlier, in March 3. However, in 1948, the government decreed May 5 to be a national holiday to celebrate the happiness of all children, as well as to express gratitude towards mothers. The name of the festival has since been changed to Kodomo no Hi (Children’s Day). While there is little official documentation about the origins of this festival, it’s commonly believed that Tango no Sekku was celebrated from about 593 A.D., during the reign of Empress Suiko.

Have You Trie d This Traditio nal JAPANESE DEL ICACY?

Now, You Can!

Fugu – or puffer fish –

is a well-known delicacy in Japan that’s available right here in Singapore at Fuku Fine Fugu Kaiseki Restaurant. Fuku is the first restaurant in Asia outside Japan to serve this delicacy all year around. Tora fugu (tiger puffer fish) – both wild and farmed – is air-flown twice a week from Shimonoseki, an area in Japan that specialises in fugu production. We invited Singaporeans and Malaysians to share their thoughts on the various fugu dishes that they have tried. Agnes Siew and Jimmy Goh work in real estate, and are trying fugu for the very first time.

“As we’re both fans of white fish, we really enjoyed the springy texture as well as the delicate flavours of the fugu sashimi. The freshness of the fish really comes through as well.”

“While it’s good on its own, we found that a little salt goes a long way in enhancing the taste of the deep fried fugu.”

“It’s really interesting to be able to enjoy fugu in so many styles – having it in a hotpot is a testament to the versatility of this fish. The soup is warm and comforting, and we especially enjoyed it with the fragrant Japanese spring onions.”

Samantha Chen and Jonathan Gwee, who work in customer service and engineering respectively, were surprised to find out that fugu is now available in Singapore.

Tessa (Sliced fugu fish)

“This is definitely different from any other types of sashimi we’ve tasted. The sweetness of the flesh is addictive, and we liked that that it doesn’t have that ‘overly fishy’ flavour.”

“It’s usually tricky to deep-fry fish as the meat usually ends up becoming too hard. But we were pleasantly surprised to find that the fish remained succulent and juicy when we bit into this.”

“The various methods of preparation meant that we were able to taste the full spectrum of flavours and textures that fugu has to offer. This soup is full of umami and we couldn’t stop drinking it!”

Karaage ( Deep fried fugu fish)

< Fugu Hotpot

The Many Health Benefits of Fugu... Certain parts of the fugu are known

there are two expert Japanese

calories, it’s also high in protein

to contain a deadly toxin. Chefs

chefs seeing to the preparation of

and inosinic acid, which aids

have to undergo rigorous training

the fish.

metabolism. It also contains high

before they are licensed to handle

When it is prepared well, however,

levels of collagen – great news for

fugu and ensure that it’s fit for

fugu contains many health

those women who desire youthful-

human consumptions. At Fuku,

benefits. Not only is it low in

looking skin!

FUKU FINE FUGU KAISEKI RESTAURANT 14 Mohamed Sultan Road #01-01 S(238963) • TEL: +65 6235 8216 • SMS: +65 9671 0560 • www.fugu-fuku.com

events

A Year of Good Food In the spirit of re-invention, Japanese F&B industries bring their latest innovations to the world in these must-visit events. TOKYO, JAPAN 3rd Halal Market Fair 13 to 15 April 2016

Back for its third-year running, this highly successful tradeshow aims to match foreign and domestic food-related buyers with a wide range of local and international exhibitors showcasing Halal foods. This business-matching event targets the Muslim demand for Japanese food in countries such as Indonesia, United Arab Emirates, and Bahrain. Over 75,000 people are expected over the three-day event, and visitors and exhibitors can also participate in the many professional seminars promoting business tips and product development.

41st Meat Industry Exhibition 2016 13 to 15 April 2016

TOKYO, JAPAN

Some 200,000 visitors to this exhibition will enjoy an indulgent journey exploring quality meats, showcased by 1,000 companies across 1,500 booths. There will be a total of seven exhibits at the event, featuring meat products and seasonings, meat processing machinery, and more. Highlights include contests for the best-tasting pork, chicken, and beef, as evaluated by industry stakeholders.

TOKYO, JAPAN Tokyo International BarShow + Whisky Expo JAPAN 2016 14 to 15 May 2016

Supported by the Cocktail Culture Foundation and Japan Tourism Agency, this is the main event for alcoholic beverages and bar industries in Tokyo. There will be demonstrations by world-famous bartenders, and a tantalizing display of domestic and foreign alcoholic beverages. Special guests include tequila expert Mr Julio Bermejo from San Francisco, and three-time winner of the Best International Spirits Ambassador in the Annual Spirited Awards, Mr Ian Burrell.

TOKYO, JAPAN

IFIA Japan 2016 18 to 20 May 2016

Now in its 21st year, the International Food Ingredients and Additives Exhibition and Conference (IFIA) is the leading additives and functional food ingredients event in Japan. Some 450 exhibitors are expected at the event, showcasing a wide array of alternative goods to over 34,000 visitors to the exhibition. Featured exhibitors include manufacturers of antioxidants and flavorings, confectionary ingredients, food safety and testing equipment, and food supplements.

THAIFEX â&#x20AC;&#x201C; World Food of Asia 2016 25 to 29 May 2016

BANGKOK, THAILAND

This annual international trade exhibition will showcase food and beverages, food technology, hospitality, and retail franchises from all over Asia. Supported by the Thai Chamber of Commerce and Department of International Trade Promotion, visitors include hotels and restaurants, as well as wholesalers and retailers. Event highlights include the 5th Thailand Ultimate Chef Challenge, Asian Food Franchising Forum, and the World of Food Safety Conference.

The 2016 International Food Festival at The Eastern States Exposition 26 to 30 May 2016

WEST SPRINGFIELD, MA, USA

Japan will be one of the 30 nations represented at this culturally diverse fair, featuring an array of food, beer, music, and much more! The event includes an International Beer Bar, food vendors, and various culinary tours around the world, such as a Tour of Asia, Tour of Russia, and World Tour. Visitors can expect to sample delectable Japanese offerings such as yakitori, ramen, okonomiyaki, and sushi. In addition, a special Asian Festival Day is held on 28 May, featuring live music, games, and entertainment.

The 26th Taipei International Food Show 22 to 25 June 2016

TAIPEI, TAIWAN

Buyers from over 100 countries will gather at this exhibition to explore the world of fresh food and build business partnerships across some 36 exotic national pavilions. Organized by Taiwan External Trade Development Council (TAITRA), this international exhibit includes fresh fruit and vegetables, poultry, seafood, wine, and many more. Japanese goods at the food show include sauces and vinegars from Otafuku Sauce, and snacks and confectionery by Unimat Riken.

Enjoy the live experience of having a delightful conversation with the chefs as they prepare the dishes in front of you! All ingredients are freshly imported from Japan. We, at Takumi Restaurant oﬀer you the authentic Japanese cuisine with luxurious view of Keppel Bay.

ISE-EBI

奉納伊勢海老

Eight precious seats & a very beautiful night view from on the 10th level of OUE Tower are what makes Sushi Mieda a one-of-a-kind dining destination. The brainchild of world renowned one-Michelin star Japanese Kaiseki Master Chef Nobumasa Mieda, Sushi Mieda is an electrifying modern take on Sushi and Kaiseki, an haute dining experience.

Shimanto River UNAGI 四万十うなぎ

Takumi Restaurant

SUSHI MIEDA

Ginza BAIRIN Singapore is a casual Tonkatsu (deep-fried pork cutlet) restaurant. We oﬀer a variety of signature dishes of Tonkatsu prepared with carefully selected ingredients. Please enjoy the long-established taste of Tonkatsu Ginza Bairin, the ﬁrst Tonkatsu restaurant in Ginza, Tokyo since 1927.

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

TONKATSU GINZA BAIRIN

HOKKAIDO IZAKAYA

2 Keppel Bay Vista, #02-01 Marina at Keppel Bay, Singapore 098382 TEL: +65 6271 7414 Opening Hours: Mon-Sun Lunch 12:00-14:30 Dinner 18:00-22:30 http://www.takumirestaurants.com

2 Orchard Turn, B4-39/40/41/42 ION Orchard, Singapore 238801 TEL: +65 6509 8101 http://www.ginzabairin.sg Opening Hours: Mon-Sun 11:00-22:30 Facebook :www.facebook.com/ginzabairin

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

95 Tanjong Pagar Road Singapore 088516 TEL: +65 6221 7118 Opening Hours: Mon-Sat Lunch 11:30 - 14:30 (L.O. 14:00) Dinner 18:00 - 24:00 (L.O. 23:00) Sun & PH 11:30 - 14:30 (L.O. 14:00) Dinner 18:00 - 22:30 (L.O. 21:30) http://www.hokkaidoizakaya.sg/about/

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

PJ Partners Group

Other Brands under our Group

interview

RICE To Meet You!

Japanese rice has a reputation for being expensive, but director of ThinkRice, Frank Quek, is hoping to change that mindset. ThinkRice is the first Agri-Food & Veterinary Authority of Singapore (AVA)-certified establishment to provide fresh and locally milled rice from Japan, direct from the factory to you, which significantly reduces middleman costs. The affable young technologist shares with us his vision below.

Top (from left) ThinkRice Koshihikari, Uonuma Koshihikari, Kumamoto Akimasari Below (from left) Freshly milled Japanese rice; Frank enjoys his Japanese rice with a raw egg cracked over it.

Taste The Difference Having grown up eating Thai jasmine rice, I was amazed by the quality of Japanese rice the first time I tried it. To me, regular jasmine rice does not offer the same chewy consistency that Japanese rice does, and is simply not as satisfying. Ever since

I started ThinkRice, I have developed an even deeper appreciation for the quality and natural sweetness of freshly milled Japanese rice. During a work trip to Japan, I had the opportunity to meet rice producers and to see how Uonuma Koshihikari rice was being cultivated. Koshihikari is the most popular rice variant in Japan, and the Koshihikari rice produced in Uonuma is popular and much sought-after. Uonuma is a city in Niigata, and is renowned for its proximity to large mountain ranges. When the snow from the mountains melt, it irrigates the rice fields with pristine water, lending the rice its sticky texture and wonderfully sweet flavour. The Japanese have a strong focus on shinmai, which refers to the freshness of the harvest. They don’t favour storing the rice in a warehouse for a long time before selling it. My favourite way of enjoying Japanese rice is with some natto (fermented soy beans) or just a raw egg cracked over the rice. However, I’ve found that Japanese rice also pairs beautifully with many local dishes, including Chinese soups and Indian or Malay curries. In fact, I’ve found that my appetite has improved ever since eating Japanese rice. Trying mixing in the healthier Japanese brown rice — the result is simply delicious! For more information, visit http://thinkrice.sg/ or flip to page 43 for more details.

TEXT VANESSA TAI

“I

first learned about Japan’s new Brown Rice Export Project — where grown-inJapan brown rice is exported and milled in overseas plants — two years ago, and recognised an opportunity to introduce this product to Singaporeans. In March 2015, in collaboration with Japan’s leading rice exporter Kubota, I launched ThinkRice an e-commerce site for fresh and locally milled Japanese rice. Many people tend to avoid buying Japanese rice as they have a misconception that it is very expensive. This may have been true in the past, because in Japanese rice production, there is usually only one harvest per year. Compare this to Thailand where rice is harvested several times a year, thus lowering the cost. Now, with our very own rice milling plant in Singapore, Kubota and ThinkRice are able to provide consumers in Singapore with fresh rice at a fraction of the cost.

Hakata’ s Soul Food MOTSU NABE is a hot pot made from Motsu (offal). The Motsu nabe makes you fit and healthy as it contains lots of nutritious vegetables such as Chinese leek, enoki mushroom, tofu and cabbage which work well for your stomach and intestines. The motsu nabe is also rich in collagen to brighten up your skin. No MSG added.

Japanese Restaurant Goku 33 Mohamed Sultan Road #01-02 S238977 Tel: 6735-4232 Opening Hours: •Monday-Saturday 18:00-2:00 •Closed on Sundays http://www.goku.com.sg

MANPEI, a great casual place to grab a couple drinks after-work with friends and family. We serve Oden, fresh sashimi and Himono (dried fish) - caught in the early morning and quickly dried with a 3-hour process.

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

artistic

Uni(que) Creations

Hokkaido Uni

“W

hen I first visited Japan, I was amazed by the dedication of the Japanese. Whether the dish costs $5 or $5,000, there is a lot of pride that goes into preparing each dish. The chefs in Japan always do their best to bring out the original flavours of the produce, which is what I aim to do with my cooking as well. With this dish, Hokkaido Uni, I wanted to ensure that the main ingredient stood out. This particular uni (sea urchin) from Hokkaido has a sweet and pristine flavour that I love. The tartare is made with Scottish langoustine — which also has a clean, delicate flavour — providing a contrasting texture to the uni. Below the tartare, I’ve also included small slices of Granny Smith’s green apples for an added crunch and texture. The dish is topped off with a serving of Schrenckii caviar as well as Japanese micro chives strategically positioned so the dish looks like a sea urchin. At Odette, we get most of our ingredients from Japan, either from Tsukiji Fish Market or directly from Hokkaido. Because of its proximity to Singapore, the ingredients we get are much fresher than if we were to import them from Europe. Plus, I really appreciate how much attention the food producers give to their produce. Each product is meticulously packed and is always of the freshest, finest quality.”

Odette is located at #01-04, 1 St Andrew’s Rd, Singapore 059679. Tel: 6385 0498

TEXT VANESSA TAI PHOTOGRAPHY CHARLES CHUA/A THOUSAND WORDS

CHEF-OWNER OF ODETTE, JULIEN ROYER is arguably one of Singapore’s most celebrated chefs. Formerly from the critically acclaimed Jaan, Royer has since teamed up with Wee Teng Wen, the founder of The Lo & Behold Group, to launch Odette — a fine dining destination restaurant situated within the National Gallery. Ever since Odette’s opening in November 2015, the accolades have been pouring in, with some critics anticipating Michelin stars on the horizon.

creation

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

ii today!!!

a Canon PowerShot N2 (wort

The 6th shot start now!!! The contest will

h $399)!!!

end on 1 June 2016, 5pm (Sin

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Canon PowerShot N2 (worth $399)

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1 July 2016. hii magazine vol.10, issued on Ois on d nce ou ann be l wil rs Winne tion details. email or phone on prize collec All winners will be contacted via

CONGRATULATIONS!

The picture was taken when I visited the Tsurugaoka Hachimangu Shrine in Kamakura with my family. I remember that it was very busy and thousands of people where everywhere. That’s the reason why I kind of stepped towards the back and took the tree from the backside. I could also hide most of the people in the background. I use only Instagram and the build in enhancement function. The picture is cropped and some color saturation was done. Japan has so many beautiful places. The most beautiful shrine is Fushimi Inari Shrine, located between Kyoto and Nara. – christianweidinger1 The photo is well composed. The centered tree is glorious and let us imagine the long history of Kamakura. And the contrast between the green of the tree and the red of the handrail is nice and vivid, it caught our eyes. – OISHII editorial team

RUNNERS UP

THE FINALISTS

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

phylliztan

manukahon

jerrycherrys

nineteenseventythr33 illogicallogic

christianweidinger1

droem

<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.

alpensg

flavours

Hot

Hey There,

TEXT DENISE LI

Stuff

Spice up your life with condiments that’ll add a little kick to your meal.

isit any casual Japanese eatery and, chances are, you’ll see a wide assortment of condiments placed before you. Most commonly, you’ll see wasabi, soy sauce, shichimi togarashi (seven-spice chilli powder), but also furikake (rice seasoning), yuzu kosho (yuzu and green chilli paste), Japanese mayonnaise and its variants. While non-native spices such as pepper, cinnamon and cloves became popular in Japan after the World War II, the ready availability of native spices and herbs in Japan means that many of the condiments you may now be familiar with are actually traditional Japanese recipes that have been passed down for centuries. The popularity of these endure, in part, due to their medicinal and nutritional benefits. These condiments are usually used sparingly; they’re meant to accent food without overpowering it. This is important as much of Japanese cuisine — particularly seafood — centres around delicate, subtle flavours.

Drop It Like It’s Hot In this issue, we’re focusing on condiments that add a spicy kick to your meal. Most of these are great accompaniments to milder Japanese dishes, others are great for making a

tasty soup stock, but more than just adding another flavour dimension to the main dish, some condiments also have other benefits you may not know about. For instance, wasabi adds kick to sashimi, but as it contains allyl isothiocyanate, it helps prevent the germination of bacteria at the same time. This not along prolongs the freshness of fish, but also stimulates the appetite and acts as a natural deodoriser, neuetralising raw fish odours. Many people associate Japanese food with subtle flavours, but when you think about how cold some parts of Japan can get during winter, it makes sense that a little spice goes a long way in nourishing and warming up the body the soul. In the next few pages, you’ll also find out more about the immensely versatile yuzu kosho, a chilli paste made using the popular citrus fruit, as well as the ubiquitous shichimi togarashi. The former is often used to enhance nabe (Japanese hot pot), or grilled meats, while the latter is the perfect addition to noodle dishes such as soba and udon. Ready to add a little spice into your life? Then flip the pages to find out more.

Hey There, Hot Stuff

atching anyone try wasabi for the first time is always somewhat of a hilarious experience. How many times have you laughed at a friend as he experiences the fiery vapours of the pungent condiment shooting up his nose, watching as he chokes while his eyes water? While wasabi is commonly known as “Japanese horseradish”, wasabi is actually a completely different plant from horseradish, although horseradish may be used as a substitute for wasabi due to its scarcity. Wasabi has long been a part of Japan’s food culture, dating as far back as the 10th century. There are records of vegetarian wasabi dishes served in temples during the Kamakura period (1185 – 1333). The plant grows naturally in cold mountain streams, but after the 16th century, the Japanese started actively cultivating wasabi. The story goes that Ieyasu Tokugawa, founder of the Edo Shogunate, became obsessed with wasabi due to its leaves resembling the Tokugawa family crest. As such, he forbade its sale outside of the Tokugawa family. Full-scale cultivation of wasabi began during the 17th century, in the Utogi city of Shizuoka, before spreading to Amagi (also in Shizuoka). Both areas are still major wasabi

Wasabi

production regions today. Unfortunately, much of the wasabi you may have eaten may not actually have been real wasabi at all. That’s because real wasabi, which comes from the wasabi japonica plant, is quite hard to cultivate and in extremely high demand in Japan. Most of the wasabi served in mid-priced Japanese restaurants are actually a mixture of horseradish and mustard. Real wasabi, while hot, is not supposed to give that familiar burning sensation that many of us have become used to. It actually has a far smoother and cleaner taste, and the stem should be grated just before serving as it loses its strong flavour after some time. Another fact that may surprise you is that wasabi was only eaten with sushi as recently as the early 19th century, although it’s been an accompaniment to sashimi and soba for far longer than that. The reason that it’s often placed between the rice and sashimi in sushi is to preserve its flavour. The anti-bacterial properties of wasabi have, however, been long established, which was why it was eaten with raw shellfish and seafood. More recently, it’s been found that wasabi can help prevent the spread of E.coli and other forms of bacteria, and may even slow the spread of cancer.

uzu kosho is one of the most commonly found condiments in the southwest of Japan, on Kyushu island. It is a paste made out of chilli peppers, yuzu peel, and salt, then allowed to ferment. Green chilli peppers are more commonly used in the mixture, though red ones are also a viable option. There is not much literature on the origins of yuzu kosho, but it’s believed to have originally been made in Hita, Oita prefecture, as well as Soeda, Fukuoka prefecture. These are areas that have had a long history of yuzu cultivation. Another story goes that Mount Hiko, a sacred mountain located between Fukuoka and Oita, had a yuzu tree, which inspired a yamabushi (ascetic hermit) to create the first yuzu kosho. Spicy and tangy, it’s little wonder that yuzu kosho is a great condiment to add to stews and soups that are often served up during the cold winter months. It’s also eaten with miso soup and sashimi.

However, due to the growing popularity and ubiquity of this condiment, its uses have vastly expanded, and can be used with dishes as diverse as yakitori and tempura. It even adds an unexpected yet pleasant twist to westerninspired dishes such as pastas and salads. As this amazing condiment only requires three ingredients, you can even try making it yourself at home. First, mince three bird’s eye chillis after carefully removing its seeds. Next, place the minced chilli, along with grated yuzu peel, and a teaspoon of salt together in a mortar and pestle, and pound until it becomes a fine paste. Then, slowly add yuzu juice until it’s a consistency of your desire. Experiment with making pasta using yuzu kosho as a sort of pesto, or even rubbing it onto fish before grilling. The salt in this mixture acts as a preservative, so it can keep for a month in the fridge, or longer if you freeze it.

YuzuKosho

Hey There, Hot Stuff

Shichimi Togarashi

ther than wasabi, shichimi togarashi, a seven-flavour chilli spice mixture, is probably one of the most ubiquitous Japanese condiments. This is typically made from the following ingredients: coarsely ground red chilli pepper, ground sansho (Japanese pepper), roasted orange peel, black sesame seeds, white sesame seeds, hemp seeds, ground ginger, nori (seaweed) or aonori (green laver), though some recipes may substitute any one of these with poppy seeds, yuzu seeds, rapeseeds or shiso. It may look like a simple condiment, but its flavour is actually quite complex, due to the varieties of spice used in it. This mixture dates as far back as the 17th century, after red chilli peppers were first introduced into Japan from China as a type of herbal medicine. It was usually only available at herbal medicine shops. And while fresh chilli peppers are sometimes used, the dried forms are

more common. Be sure not to confuse shichimi togarashi with ichimi togarashi; the latter is straight up chilli powder. Shichimi togarashi is usually found in more casual dining restaurants, izakayas, or soba and udon shops. Itâ&#x20AC;&#x2122;s hard to find this condiment in higher-end restaurants that serve up dishes with more delicate flavours such as sushi or sashimi. As the mixture is made up of ground herbs and spices, shichimi togarashi does not usually have a long shelf life. If itâ&#x20AC;&#x2122;s fresh, the mix should have a bright colour. Stay away from it if the colour of the spices look like they have faded, or give off a strange smell; the sesame seeds are usually the first of the spices to turn rancid. Shichimi togarashi gives a nice kick and flavour hit to soba, udon or even a simple bowl of rice, but it can also be eaten with yakitori, tsukune (chicken meatballs), or grilled fish. Just a little of it goes a long way in giving those dishes a more complex flavour. A simple way to enjoy it is to sprinkle some of it into ground pork before grilling them into patties.

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Angler Hot Pot

Hitachino Nest Ale

f you’re looking to escape from the hustle and bustle of city life, consider Ibaraki prefecture. Although only an hour away from Tokyo by the Shinkansen, you’ll be transported to a world that’s vastly different from the crowds and bright lights of Japan’s capital city. Make your first stop Mito, Ibaraki’s capital city, where you can visit Kairakuen Park. Ranked as one of Japan’s finest landscape gardens, the park is famous for its over three thousand plum trees of over one hundred different varieties. The pink, red, and white flowers are in bloom from late February to March, and are a sight to behold. Nature lovers should also make a pit stop at Hitachinaka city. You’ll be rewarded with the sight of endless fields of tulips and blue nemophila flowers, especially if you visit during spring and early summer. And if you’re fascinated by waterfalls, a must-visit is the majestic Fukuroda Falls in Daigomachi city. In winter, you’ll get to see the falls when they’re frozen over — a rare and beautiful sight indeed.

Of course, no visit to Japan is complete without a sampling of its local alcohol! Ibaraki prefecture is home to Sudo Honke, the oldest sake brewery in Japan, which was established in the year 1141! This brewery only brews sakes of the Junmai Ginjo or Junmai Daiginjo variety, most of it unpasteurized. If you’re a beer drinker, you might also be familiar with the instantly recognisable owl logo of Hitachino Nest Ale — yes, this also hails from Ibaraki!

Food, Glorious Food

Explore Ibaraki On Two Wheels

Every prefecture in Japan has their own special delicacies, and Ibaraki is no different. This area is famous for its natto (fermented soy bean paste). While most people might be familiar with the sticky variety, the producers in Ibaraki have also worked hard to develop new types that may be more palatable to foreign taste buds. These have done especially well in France, where the locals enjoy natto with their baguettes. During the colder winter months, keep yourself warm and toasty by enjoying the wonderfully umami flavours of an angler hot pot. This deep sea fish is caught off the coast of Ibaraki, and every single part of the fish is used in the preparation of this hot pot, ensuring zero waste.

Thirsting for adventure? Then why not explore Ibaraki prefecture on a bicycle? The Suigou Tsukuba cycling course spans over 180km, with its start point about 30 minutes from Narita International Airport. The longest cycling road in Japan, this course takes you through many of Ibaraki’s sights including Lake Kasumigaura, the second largest lake in Japan, and the doublepeaked Mount Tsukuba. There’s so much to see, do and try in fascinating Ibaraki. And since it’s located close to Tokyo, why not a plan a short stopover the next time you visit Japan’s capital city? We promise, the experience will be unforgettable. Find out more about Ibaraki at http://english.ibarakiguide.jp/

WIN Ibaraki goodies! 14

Fukuroda Falls

We’ve got three sets of Ibaraki goodies ( L-R: Nebaaru kun A4 folder, Hustle-Komon 4GB USB, notepad and stickers) to give away to lucky Oishii readers! Here’s what you have to do: Send an email to lucky@mediajapan.sg with the following details: Your name, mailing address, mobile number, along with the answer to the following question: “What would you like to read about in the next issue of Oishii?” Remember to include “Oishii Ibaraki Present” as the subject title in your email. *Products not to scale

Hustle-Komon is Ibaraki’s perfecture’s mascot

Steak

Tomato Sukiyaki

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 wagyu beef as well as kurobuta pork, our restaurant provides an authentic Japanese dining experience like no other. Especially tomato sukiyaki, very unique in singapore, you may finish it up making cheese risotto with its tasty broth.

KUROYA SINGAPORE

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

Trust

Quality You Can

Kacyo is a restaurant steeped in history. With origins

dating back to 1927, this Japanese fine-dining restaurant has now made its way to Singapore, and is housed in a beautiful heritage building along Bukit Pasoh Road. The restaurant is the first and only in Singapore to partner Zen-Noh (the National Federation of Agricultural Cooperative Associations in Japan) to bring you the freshest and best quality produce from Japan. By importing all their meat and rice directly from Zen-Noh, Kacyo is guaranteed unparalleled safety and traceability. What this means for you, the diner, is the assurance of enjoying top-quality Japanese food at very reasonable prices. In

WHAT IS ZEN-NOH? Zen-Noh is a federation of agricultural cooperatives in Japan, and is involved in the marketing, tracking, and quality assurance of the products of its cooperatives. Apart from supplying feed to farmers and exporting the farmers’ products across Japan and overseas.

addition, because Zen-Noh works with farmers all across Japan, you’ll also have access to some of the best seasonal produce from each prefecture. Yasuko Yokoyama, Restaurant Manager at Kacyo,

Yasuko Yokoyama, Restaurant Manager

says, “We are excited to showcase the best of Japanese cuisine through our partnership with Zen-Noh and the inventive culinary direction of Executive Chef Ippei Yamashita. In addition to our omakase menu, we also have an extensive sake menu, with over 50 different sake labels. I hope to introduce diners in Singapore to the joy of sake pairing, and how sake can complement, and even enhance, their dining experience.”

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Lunch

Sushi Lunch Set $20

Bara Chirashi Lunch Set $18

The business lunches at Kacyo offer great value for money, and the two private rooms affords you with the discretion you need when meeting with clients or upper management. Hot “Inaniwa Udon” with Tempura $18

Cold “Inaniwa Udon” served with Tempura $18

Chilled “Inaniwa Udon” with Tempura $18

Tempura on rice box Lunch Set $20

Dinner

Menu subject to change due to seasonal availability of ingredients

Course “Hana” $118

Course “Chou” $148

Whether you’re with a big group of friends or having a cosy dinner with your significant other, the omakase dinner at Kacyo is sure to satisfy. Tuck into fresh sashimi, top-grade beef, and an assortment of delicious dishes specially prepared by the chef. Omakase Course $88

Menu subject to change due to seasonal availability of ingredients

LOOK OUT FOR THESE

Specialties

The rice you’ll eat at Kacyo is the wildly popular Koshihikari variant from Niigata Prefecture, which is a region

renowned for producing the best quality rice in Japan. Zen-Noh works with top beef producers across Japan to bring you the best and most sought after beef from every region. The menu is constantly evolving, so each time you visit, you can try something different!

KACYO SINGAPORE 46 Bukit Pasoh Rd, Singapore 089858

Opening Hours: Monday - Friday 12:00-14:30/18:00-22:30 Saturday & Public Holiday: 18:00-22:30 Closed on Sunday Tel: +65 6327 8414 www.kacyo.com/sg Email reservation: sg-reservations@kacyo.com

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奈 A Nara良

TEXT DEBORAH TAN PHOTOGRAPHY YUUKI TAKESHITA

ESCAPE

ocated less than an hour away by train from Osaka by train is a city steeped in history, and home to some of Japan’s oldest and largest temples. Welcome to the beautiful city of Nara, where fascinating sights and mouthwatering culinary delights await you. Arriving at Nara is like stepping back in time. As Japan’s first permanent capital, in the 8th century, Nara is filled with many of the country’s national treasures and cultural assets. History buffs and shutterbugs will have a whale of a time at the “Historic Monuments of Ancient Nara”, a group of eight places that consists of five temples, a Shinto shrine, a palace, and a primeval forest. Collectively, these places have been accorded the status of UNESCO World Heritage Site. However, Nara’s wonders don’t just stop at Nara City. Venture beyond Nara City and you’ll find yourself in Yoshino and Tenkawa where the uniquely Japanese religion of Shugendo first planted its foundation. Besides its awe-inspiring temples and shrines, these areas are also renowned for their splendid scenery and breath-taking nature spots such as the Mitarai Canyon. As for foodies, Nara promises to widen to your culinary horizon in a whole new way. The prefecture’s gourmet offerings are delicate in flavours and varied in textures. Kuzu (Japanese arrowroot), which can be found in abundance in this region, is used to create unique sweets perfect for the

traveller in need of a mid-day snack. In the following page, you’ll learn just why this plant is so loved by locals and how they use it in their cuisine. Don’t miss out on visiting the place where “The Water Of Gods” flow. Miwa is steeped with a deep respect for its eponymous mountain, which locals revered as a deity. It is here at Miwa where you will also find Japan’s oldest shrine. Although there used to be several sake breweries here, there is now just one remaining so be sure you get your hands on a bottle of sake when you’re here! But what ultimately draws visitors to Nara is its strong atmosphere of spirituality. Mantou Kuyo-e is a festival that happens on August 15 every year and, during this time, the famous Todai-ji Temple will light up some 2,500 lamps on its grounds. These lanterns are dedicated to the Daibutsu (Great Buddha) as well as to departed family members who are believed to visit this world during the “Obon” festival. Be prepared for a massive crowd of people if you’re visiting the Todai-ji during Mantou Kuyo-e, for it is only at this time that a little window at the top of the main hall is opened so that people can view the Great Buddha’s face from the outside. Bear with the long queues and you can also enter the temple to see this statue up close and personal. The next few pages will show you even more of Nara’s wonders. It’s a journey bound to enrich your mind and soul.

Nara City Uda City Sakurai City Yoshino Town Tenkawa Village Each of the 2,500 lanterns lit for Mantou Kuyo-e contains four candles, giving the festival its name â&#x20AC;&#x153;Mantouâ&#x20AC;?, which means 10,000.

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Sweet Beginnings

“Less is more” aptly describes the food at Nara and, nothing embodies the meaning better than the prefecture’s kuzu desserts.

Yoshino in Nara is famous for kuzu, Japanese arrowroot. The kuzu, with its elegant purple blossom, is a symbol of Nara and well-loved by the literati back in the days of ancient Japan. From this plant, a powder is produced and the resulting starch is used in the making of many desserts — a must-eat when you’re visiting Nara. The kuzu root has been used by healers for almost 2,000 years for its ability to quell digestive complaints. In summer, the preferred way to consume kuzu comes in the form of kuzu mochi or kuzu kiri (noodles). When the weather turns chilly, the kuzu powder can be dissolved in warm water as a remedy for coughs and colds. Nakai Shunpu-do is a family-owned confectionary in Yoshino selling kuzu desserts in a number of forms, from little crystal buns called manju to dry flower-shaped sweets called higashi. Boss and chef Takashi Yoshimi took over the family business more than a decade ago. He had the vision to focus on using one unique ingredient in all the desserts created by him. “The quality of kuzu in this region is second to none; it makes perfect sense to use it as my principal ingredient.” Visitors should not leave without trying his freshly made kuzu mochi and kuzu kiri. Using just kuzu powder and boiling water, Chef Yoshimi is able to create two desserts with distinctly different textures. The kuzu mochi, as its name suggests, is chewy and best enjoyed with soybean powder. The kuzu kiri is smooth and slippery, and dipped in a brown sugar syrup. The chef is insistent that these desserts are best consumed within 10 minutes, so you can’t buy them to go. So particular is he about eating these sweets right, he even had special chopsticks made. The hexagonal tips hold the kuzu mochi and kuzu kiri with just the right amount of grip so that their tastes and textures are not compromised in any way. Uncomplicated yet unyielding, kuzu desserts are truly in a class of their own and, your visit to Nara will not be complete without having a taste of them.

Sensations Palate

Food

If you love delicate but well-crafted food, then Nara’s cuisine will definitely be a hit with you.

Kashiya

A teahouse specialising in traditional Japanese sweets (wagashi), at Kashiya, patrons can enjoy a number of snacks served with good quality tea. You’ll definitely have to make reservations to savour your sweets by the kitchen-bar, where you can watch the chef in action. Only the finest ingredients sourced from all over Japan are used here so this is most definitely a must-visit!

Hirasou A must-eat in Nara is kakinoha sushi, and the place to get a good one is Hirasou. Unlike conventional sushi where you get raw fish on vinegar rice, kakinoha sushi is vinegar rice with fish, usually mackerel, pickled in salt and vinegar, and then wrapped in persimmon leaf. The persimmon leaf has an antibacterial effect. Kakinoha sushi can be kept without refrigeration for three days. At Hirasou, you can also buy these sushi packed in a box to take home as a gift.

O.mo.ya There’s something about French and Japanese cuisines that make the two go so well together. Perhaps it’s because both cuisines demand an exacting attention to detail. For a meal that showcases the best of both, head to O.mo.ya, a restaurant located inside a 150-year-old townhouse erected during the Edo Period (1603 - 1868). The French-inspired dishes are served with a side of Japanese rice and miso soup, and it’s the perfect meal after a day of wandering around Nara City.

Nara Hotel Tea Lounge Even if you can’t afford to put up at the beautiful 106-year-old Nara Hotel, you should most certainly try to squeeze in an afternoon to do tea there. Enjoy the gorgeous scenery with a slice of cake and an aromatic cup of tea or coffee. Deer will sometimes wander into the garden so get your camera ready! Check out our OISHII TV on YouTube for awesome video clip!

Food

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Yoshinosou Yukawaya A stay at the ryokan Yoshinosou Yukawaya in Yoshino mountain is certain to be a treat for foodies. Known for its Saigyou Nabe — a hotpot featuring Yoshino’s famed kuzu and healthy mountain veggies — the inn is perfect to rest those tired feet and feed that hungry tummy. Don’t forget to take a soak in its hot-spring baths too!

Miwa Chaya The water under Mount Miwa, in Sakurai city, is of such great quality that the somen (thin white wheat noodles) produced in this area is renowned. Miwa Chaya is an eatery located within the Miwa Somen Yamamoto store, where you can enjoy the somen in a set featuring other famous Nara eats such as kuzu mochi and kakinoha sushi. The noodles, served in chilled broth, are a welcomed treat for both locals and visitors in summer.

Archaique

Ungla Hailed as a “creative teppanyaki bar”, Ungla puts its own unique spin on the okonomiyaki, a pancake containing mainly of shredded white cabbage fried with pork or seafood. Here, health-conscious patrons can opt for the avocado okonomiyaki where instead of the usual sauce of mayonnaise and brown sauce, they are given a sauce boat of avocado sauce. Healthy, yet hearty, this dish is especially popular with ladies.

Komichi no eki ‘Ten’ Found in a shop that serves as a rest-stop as well as a souvenir shop in Tenkawa, a village in Yoshino, the imobota, a pan-fried mochiand-potato rice cake, is a snack you must eat. Crisp on the outside and chewy on the inside, it’s hard to stop at just one. Really.

Check out our OISHII TV on YouTube for awesome video clip!

This small bakery makes for a perfect pit-stop to quell those mid-day hunger pangs. Its freshly baked cakes, muffins, and cookies contain no preservatives, making them perfect snacks for kids. Be sure to grab a pack of deer cookies and deer cupcakes. The adorable animal is the mascot of Nara and is featured frequently in handicrafts and snacks. The little deer droppings are a symbol of luck but no worries, they are actually chocolate chips!

Genkishin Ramen Located along the covered walkway of the Higashimuki Shopping Arcade, this ramen restaurant is well-known for its creamy chicken broth. If you’ve got a big appetite, go for its Daibutsu Ramen, a mega bowl of 200g of noodles accompanied by rice cakes, egg, pork, shrimps, and veggies. Want to try something different? The Tsukemen is a set of noodles served with a bowl of soup into which you dip your noodles. After the noodles, get the staff to mix up a bowl of rice and raw egg in the soup to finish your meal with a creamy porridge.

An Enchanted Journey

Sights

Nara To-kae Festival

Do coincide your visit to Nara with the To-kae Festival. Held around the fifth of August each year, the 10-day festival takes place throughout Nara Park. “To-ka” refers to the flowershape of the candle flame, and in Buddhism, it is considered a good omen. Every night during this festival, the temples and shrines in Nara Park are decorated with thousands of lit candles, creating a magical, unforgettable landscape. Visitors can also make a small donation to light their own lanterns and make a small wish for either themselves or a loved one.

Surrounded by nature and UNESCO World Heritage Sites, a journey through Nara is bound to be a moving experience. Coming up, the sights you most definitely cannot miss.

Nara Park

Mount Wakakusa Located at the eastern end of Nara Park, Mount Wakakusa is the place to head to for a panoramic view of Nara City. If you find yourself in Nara on January 23, be sure to attend the Wakakusa Yamayaki – an annual festival that sees the grass on the hillside of Mount Wakakusa set on fire. One theory is that this kills the demons residing on the mountain, another is that this practice arose as a resolution to the boundary conflicts between Nara’s great temples back in the olden days.

The one thing you can’t miss when exploring the vast grounds of Nara Park: deer. Considered in Shinto to be messengers of the gods, Nara’s nearly 1,200 freely roaming deer have become a symbol of the city. It is illegal to capture or hunt these creatures; each of them is accounted for and protected as a national treasure. Although surprisingly tame, the deer can be persistent if they think a visitor has food for them. You can’t just feed them anything – specially made crackers (senbei) are sold all over the park so visitors can feed these to the deer.

Sasayuri-ann

Check out our OISHII TV on YouTube for awesome video clip!

Located in the Fukano district of Uda City, Sasayuri-ann is a private villa remodelled after a traditional Japanese thatched roof house. Built using natural materials, the architecture ensures the house stays cool in the summer and warm in the winter. Although the villa sports traditional features like a fireplace and wooden bathtubs, it is also equipped with air-conditioning and heating, modern washrooms and a fully equipped kitchen.

Sights

Mitarai Canyon The village of Tenkawa is renowned for its water and the Mitarai Canyon is perhaps the best place to see it. Waterfalls pouring into emerald pools, surrounded by lush greenery, this spot is straight out of a picture book! For those who want to stretch their legs, you can traverse the many bridges built into the rocks to get a better view of the entire place. The higher you go, the more mind-blowing the scenery, so remember to put on a pair of sturdy walking shoes.

Menfudo Shonyudo Cave Visiting the largest limestone cave in Kansai region is almost like going to a theme park! First, to get to this privately-owned limestone cave, you have to take a small monorail, called ‘Dorokko’, that travels up a steep slope. Then, when you descend into the cave, be prepared for an amazing visual-fest of naturally formed stalactites that resemble anything from animals to Bodhisattvas on clouds. Temperatures inside the cave can dip to a chilly 8°c so remember to take a jacket along!

Gorogoro Teahouse and Rest Area “Gorogoro” is the sound the water makes when it gushes out from underground. Tenkawa’s water is so highly regarded for its taste and health benefits that many Japanese drive to this rest area to fill huge containers with it. The teahouse here also serves up beverages and snacks made from the water.

Kadojin Entering the Dorogawa Onsen District is like stepping back in time. An old-fashioned hot spring district with rows of traditional, wooden Japanese inns, the area was a popular rest-stop with Shugendo trainee monks going to or returning from their training in the mountains. Besides its wonderfully therapeutic baths, the inn treats its guests to a meal that’s guaranteed to tantalise. Kadojin is best known for its tofu made from “gorogoro” water, grilled rainbow trout, and wild boar hotpot. Its meals are particularly delectable because its dashi recipe is only passed down to the hostess, who uses it in the preparation of the meals featuring its famed tofu, seasonal vegetables, and mountain greens.

Check out our OISHII TV on YouTube for awesome video clip!

Sights

On The Temple Trail

One thing’s for sure: you can’t say you’ve visited Nara without visiting at least one of its many temples. Contributing writer Deborah Tan details her temple trail below.

STOP 2: TENKAWA VILLAGE The village is the location of Mount Omine, which is the sacred peak first utilised by En-no-Gyoja, founder of Shugendo, for his practice 1,300 years ago. Standing at the peak is the Ominesan-ji Temple, where it remains off-limits to women to this day. Besides temples and shrines, you can find Instagramworthy spots like a pair of iron sandals that are so heavy because, according to local lore, only a holy man like En-no-Gyoja could walk in them. There are three temples you can visit at Tenkawa. The first is Ryusen-ji Temple, known for its refreshing spring where monks can meditate in. The second is the Tenkawa Daibenzaiten-sha Shrine, one of three shrines in Japan dedicated to Benzaiten, a female goddess who is considered a patron to art, literature, music, and eloquence. Last, we visit Tochio Kannondo - a closetsized shrine where you’ll find a statue of Buddha with a kind smile, carved by a wandering monk named Enku.

Kimpusen-ji

Ryusen-ji

ara has not one but THREE UNESCO World Heritage Sites. But they don’t just each point to one singular place or building, these three sites refer to a collection of monasteries and monuments, which, I think, is testament to just how historically and culturally rich the area is. As Japan’s first permanent capital, Nara was a religious and political hotspot. When the influence of the monasteries grew too large, the capital was moved to Nagaoka in 784. Today, they are visited by both tourists and pilgrims alike. STOP 1: MOUNT YOSHINO My “temple trail” began at the crack of dawn at the Kimpusen-ji Temple in Mt. Yoshino. A majestic sight, Kimpusen-ji Temple is the head temple of a uniquely Japanese religion known as Shugendo, which embraces aspects of Shintoism, Taoism, and Buddhism. The temple is Tochio Kannondo part of the UNESCO World Heritage Site known as “Sacared Sites and Pilgrimage Routes in the Kii Mountain Range”. Its foundation dates back to the 7th century but numerous conflicts resulted in its main hall getting damaged and rebuilt several times. The current hall was constructed in 1592 and has been designated as a National Treasure. Three statues of Zao Gongen – the wrathful bodhisattva that is the chief deity of Shugendo – are enshrined side by side in this temple, with the largest measuring 7.28m. They are considered so important they are hidden from public view and are only shown during special festivals.

Daibenzaiten-sha

Enku Buddha

Omiwa Shrine

STOP 5: MIWA AREA The Miwa area is renowned for its exquisite drinking water and as the home of the god of sake. Miwa is also where you will find Japan’s oldest shrine, Omiwa Shrine. This shrine is notable for its lack of sacred images and objects because the god it is worshipping here is Mount Miwa itself. There is a legend that a white snake inhabits the vicinity of this shrine, and that it is actually a deity. Legends have it that it lives under a 350-year-old pine tree, Minokamisugi. In front of the tree, you can make an offering to the white snake using its favourite meal - an egg and a bottle of sake. Although you will find more famous temples like Todai-ji Temple in the city, to fully soak up the spirituality that surrounds Nara, you should set aside time to visit the temples in Yoshino, Tenkawa, and Miwa; it’ll be worth it.

Check out our OISHII TV on YouTube for awesome video clip!

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Take Home

Memories

Win friends and score brownie points with your family by giving them these sourvenirs from Nara as gifts!

Warabi mochi from Senjyuan Yoshimune

Bite into history (literally!) with the warabi mochi (a bracken-starch dumpling) from Senjyuan Yoshimune. These gelatinous, sweets are made from a starch mixture made from Kagoshima sweet potato starch and warabi (bracken) root, using a recipe found in historical records. Mochi made purely with warabi starch is priced more dearly as a kilogram of the root can cost up to 짜2,000 (S$25). Warabi mochi by this 79-year-old family business is not available at the duty-free stores at the airport.

Tote bags and mason jars from Daibutsu Pudding Visiting Nara in the summer calls for frequent stops where you can enjoy a cool treat. A popular snack amongst tourists is Daibutsu (Great Buddha) Pudding. Made simply with eggs, milk, and sugar, these chilled wobbly treats provide welcomed relief from the heat. The shop also sells Daibutsu Pudding branded items like tote bags, mason jars, and pudding-flavour jams.

Digestive pills from Zenitani Shokaku-do

Sake from Imanishi Shuzo Original Store The sake from this 350-year-old brewery is not to be missed. Located in Miwa, the very first place in Japan to brew sake, the drink here is made from well water that flows from Mount Miwa. Known as gokozui (water from the gods), this water is said to be able to heal ailments. You can also sign up for a sake brewery tour and sake tasting session.

Check out our OISHII TV on YouTube for awesome video clip!

It may seem rather odd to buy a friend digestive pills as a gift but these have an interesting story behind them. Back in the olden days, before embarking on their pilgramage into the mountains, trainee Shugendo monks would stop by in the town of Dorogawa. Here, they would buy these digestive pills - known as Daranisuke-gan - in case they get any abdominal discomforts up in the mountain. Every packet holds 30 small black pills and you are supposed to take them all in one dose. These pills, reportedly, are great for indigestion, bloating, hangovers, constipation, and diarrhea. There are several shops selling them but, due to health regulations, they all share the same recipe.

Souvenir

Jam from Jam-kobo ‘Mashiko’ Got a friend who adores small-batch artisanal food products? Then these jams from Jam-kobo ‘Mashiko’ in Dorogawa will definitely put a smile on her face. Made fresh from local fruit and vegetables that are in season, jams here come in a variety of flavours, from the expected strawberry to the more unusual sweet potato. No preservatives or artificial colouring is used. If you see something you like, be sure to buy it because popular flavours easily sell out the very day they are bottled!

Nara pickles and deer cookies from Kasugano Called Naraduke, these pickles are a Nara signature. Earliest mentions of the Naraduke can be found in historical records dating back 1,300 years ago. Made from a vegetable called shirouri (white melon), the pickles are marinated with sake mash for a unique flavour. Souvenir shop Kasugano was started by the owner’s parents 88 years ago as a restaurant. Today, it continues to receive large groups of tourists from China and Taiwan, who would first dine at its restaurant on the second storey before shopping for souvenirs at the ground floor. Don’t worry if pickles are not your thing: there are super cute deer cookies you can buy for friends back home too!

Somen from Miwa Somen Yamamoto The great water of Miwa isn’t just perfect for brewing sake; it is also wonderful for the making of somen, thin white noodles that requires both time and technique to create. In the store, somen of varying thickness can be found, the thinner the noodle, the pricier. If you’re seeking to impress your mother-in-law, be sure to get her the store specialty: White Dragon and White Hair.

Tabi shoes from Tabi-ji Traditionally worn by construction workers, farmers, and rickshaw pullers, these unique outdoor shoes sport a distinctive split-toe design that separates the big toe from the others. The founder of Shop Tabi-ji is a former rickshaw puller and has modernised these shoes to appeal to the younger set. You can wear these shoes like casual sneakers and even do a long-distance run in them; there are socks made for them too! Find the store at the Higashimuki Arcade Street.

Novelties from Nakagawa Masashichi Shoten Nakagawa Masashichi Shoten combines traditional Japanese crafts with modern design sensibilities. The result of such a marriage is a range of products that aren’t just aesthetically pleasing to the younger crowd, but also extremely functional. Its retail store, Yu Nakagawa Main Shop, is a vertitable wonderland for design geeks and souvenir hunters alike. From bags to household supplies, you’d be sure to find something for everyone back home.

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Traditions People

Keepers of JUN NAKAGAWA

The 13th president of Nakagawa Masashichi Shoten Co. Ltd is using modern designs to promote traditional Japanese crafts. (see page 27) What is the rationale behind the products created by your company? Coming from a family that specialises in Japanese linen, I realise that the problem behind sustaining traditional Japanese crafts isn’t about continuity (looking for people to take over). Rather, it is always about survival, making people want to buy products made by Japanese craftsmen. So, we take what people love about modern goods – their convenience and practicality, for example – and combine them with traditional Japanese crafts. How do you go about marketing to the younger generation of Japanese then? People usually think that we should not change anything about traditional crafts because then it would be inauthentic. But a change of thinking is needed if we want to make traditional crafts applicable for use in

TETSUJI MATSUBAYASHI

He’s a trained Shugendo monk who is also a businessman passionate about promoting the nature surrounding Nara. How did you come to set up Sasayuri-ann (see page 23) ? My own residence is about 15 minutes away from the villa. 15 years ago, I started a company and my business required me to commute to Osaka regularly. I went by this place very frequently and decided that I wanted to start a business in hospitality. This place has great potential and is a draw for both foreign and domestic tourists. Sasayuri-ann is a thatched roof house. There are very few of them left in Japan because when we switched from coal to oil as our energy source, many houses became ceramic roof houses. Staying at Sasayuri-ann is like travelling back in time. We have a central fireplace in the villa where guests can sit around to cook a meal or just relax and have a conversation. How does a stay at Sasayuri-ann work? It’s a communal sleeping area in the main hall where the fireplace is. The hall can hold up to 15 people so it’s a great accommodation for families or a group of friends. We provide in-house catering services where guests can select their meals from a menu. Guests also have the option of cooking for themselves; we have a modern kitchen fitted in the house too. What are some things one can do when they stay at Sasayuri-ann? Given the beautiful scenery surrounding the villa, Sasayuri-ann is definitely a great place for a retreat. You can practice yoga while taking in the views of the mountains and rice fields, or do a bit of meditation. For those who want to be more active, our bicycles are free to use. We can also arrange activities such as hiking, canoeing, or trekking, for you. The villa is close to a waterfall where ninjas used to go to train themselves – that’s a trek you definitely want to make.

our everyday life. For me, I believe it is important to articulate a story about the craft so that people will understand why they should buy these products over overseas mass produced goods. What three places in Nara would you recommend to visitors? While the Todai-ji Temple is a must-see for all, I would recommend that visitors explore the back of the temple too. There you’ll find an area with several smaller temples. The second place I would recommend is the Nigatsu-do (Feburary Hall). It’s a beautiful hall up on the side of Mount Wakakusa and it provides a great view of Nara City’s ancient structures. Lastly, do check out Asuka. It’s a historic village located south of Nara City. Here, you’ll find lots of ancient structures.

Listings

feature

Menfudo Shonyudo & Menfudo monorail â&#x20AC;&#x153;Dorokkoâ&#x20AC;? 673-89 Dorogawa, Tenkawa village, Yoshino-gun, Nara, 638-0431 Tel: 0747-64-0352

Shopping Senjyuan Yoshimune 39-1 Oshiage-cho, Nara city, Nara, 630-8273 Tel: 0742-23-3003

Kadojin 686-139 Dorogawa, Tenkawa village, Yoshino-gun, Nara, 638-0431 Tel: 0747-64-0336 Gorogoro Teahouse and rest area 686-139 Dorogawa, Tenkawa village, Yoshino-gun, Nara, 638-0431 Tel: 0747-64-0188 Temples/Shrines Todai-ji Temple 406-1 Zoshicho, Nara City, Nara, 630-8211 Tel: 0742-22-5511

Dining / Food Nakai Shunpu-do 545 Yoshinoyama, Yoshino-cho, Yoshino-gun, Nara, 639-3115 Tel: 0746-32-3043

Ungla 1st Floor Matsuyama building, 5 Aburasakajikata-cho, Nara city, Nara, 630-8246 Tel: 0742-93-4378

Kashiya 22-3 Chuin-cho, Nara city, Nara, 630-8392 Tel: 0742-22-8899

Archaique 44-1 Fukuchiin-cho, Nara city, Nara, 630-8381 Tel: 0742-24-7007

Imanishi Shuzo 510 Miwa, Sakurai city, Nara, 633-0001 Tel: 0744-42-6022

Hirasou 30-1 Imamikado-cho, Nara city, Nara, 630-8374 Tel: 0742-22-0866

Komichi no eki 'Ten' 120 Kawaai, Tenkawa villedge, Yoshino-gun, Nara, 638-0301 Tel: 0747-63-0588

Daranisuke-gan at Zenitani Shokaku-do 254-1 Dorogawa, Tenkawa village, Yoshino-gun, Nara, 638-0431 Tel: 0747-64-0046

Genkishin Ramen 26 Minami-machi, Higashimuki, Nara city, Nara, 630-8216 Tel: 0742-26-1611 Sights Nara park Nara park, Nara city, Nara Tel: 0742-22-0375

O-mo-ya 11 Kunodou-cho, Nara city, Nara, 630-8382 Tel: 0742-21-7500 Nara Hotel Tea Lounge 1096 Takabatake-cho, Nara city, Nara, 630-8301 Tel: 0742-26-3300 Yoshinosou Yukawaya 440 Yoshino-Yama National Park, Nara, 639-3115 Tel: 0746-32-3004 Miwa Chaya 880 Hashinaka, Sakurai city, Nara, 633-0072 Tel: 0744-43-6661

Mount Wakakusa Nara city, Nara Sasayuri-ann 656 Muroufukano, Uda city, Nara, 632-0203 Tel: 0745-88-9402

Daibutsu Pudding 16 Kasugano-cho, Nara city, Nara, 630-8212 Tel: 0742-24-3309

Kinpusen-ji Temple 2498 Yoshinoyama, Yoshino-cho, Yoshino-gun, Nara 639-3115 Tel: 0746-32-8371

Jam-kobo 'Mashiko' 184 Dorogawa, Tenkawa village, Yoshino-gun, Nara, 638-2413 Tel: 0747-64-0046

Ryusen-ji Temple 494 Dorogawa, Tenkawa village, Yoshino-gun, Nara, 638-0431 Tel: 0747-64-0001

Kasugano Wakakusa Sanroku-cho, Nara city, Nara, 630-8211 Tel: 0742-26-3311

Daibenzaiten-sha 107 Tsubonouchi, Tenkawa village, Yoshino-gun, Nara, 638-0321 Tel: 0747-63-0558

Miwa Somen Yamamoto 880 Hashinaka, Sakurai city, Nara, 633-0072 Tel: 0744-43-6661

Tochio Kannondo Tochio, Tenkawa village, Yoshino-gun, Nara, 638-0542 Tel: 0747-63-0999

Tabi-ji 2nd Floor, 2 Tarui-cho, Nara city, Nara, 630-8218 Tel: 0742-26-3588

Omiwa Shrine 1422 Miwa, Sakurai city, Nara, 633-8538 Tel: 0744-42-6633

Nakagawa Masashichi Shoten 31-1 Ganrinin-cho, Nara city, Nara, 630-8221 Tel: 0742-22-1322

Mitarai Canyon Kitozumi, Tenkawa-village, Yoshino-gun, Nara, 638-0303

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

Special Thanks: Mr. Kenji Adachi Ms. Yumi Kotera Nara Prefectural Government Toursim Bureau

Check out OISHIITV on YouTube! Welcome to the official home of OISHIITV on YouTube. This OISHIITV channel is the most comprehensive collection of official channels youâ&#x20AC;&#x2122;ll find in OISHII magazines. Inspired by OISHII magazine? Watch clips from our recent features on attractive regions and cities in Japan as if you are virtually traveling with us, and learn what they can offer to you. To continue your journey to find more rich culture and tradition of Japanese food, culture and places to visit, log in to https://www.youtube.com/user/OISHIITV/

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A Cut Above

The Rest

Yakiniku refers to grilled meat dishes, but the preferred meat of choice is beef. We speak to three yakiniku connoisseurs to find out just what they do to get the perfect grilled beef.

Magosaburo

Nikunohi

Yakiniquest

TEXT VANESSA TAI PHOTOGRAPHY CHARLES CHUA/A THOUSAND WORDS

id you know that 29 August is the official “Yakiniku Day” in Japan? In 1993, the All Japan Yakiniku Association declared 29 August as “Yakiniku Day” as the date 8 29 can be (roughly) read as ya-(tsu)ki-ni-ku (8 = ya, 2 = ni, 9 = ku). However, the origins of yakiniku date back long before the 90s’. While there is some dispute about whether yakiniku originates from Japan or Korea, the general consensus is that this dish became popular in post-war Japan. Today, yakiniku commonly refers to the cooking of bite-sized meat (typically beef and offal) on gridirons over a flame. In most yakiniku restaurants in Japan, diners would order several types of raw ingredients, which are then cooked by the diners on a grill built into the table. The ingredients are usually paired with a variety of sauces, with the most common being a blend of Japanese soy sauce mixed with sake, mirin, sugar, garlic, fruit juice, and sesame. So, what makes great yakiniku? Most people would tell you it’s the quality of beef you use, but that’s only half the story. The connoisseurs we speak to each have a unique perspective on what makes a good yakiniku, great. Read on to find out more.

A Cut Above the Rest

Takahiro Okuzaki, Director, Magosaburo

agosaburo is an award-winning yakiniku restaurant located within the plush confines of ION Orchard. Here, you can try beef prepared in a variety of cooking styles, from having delicate beef slices gently steamed on hot stones, or a Wagyu loin smoked over aromatic cherry woodchips.

Tell us more about the beef available at Magosaburo. Our signature item is the Omi beef, which refers to cuts of beef from Black Japanese cattle raised in the Shiga Prefecture, a region that is surrounded by pristine water and an abundance of nature. Omi beef is known to have very fine fat marbling, and a sweet, smooth flavour. I specifically chose to use Omi beef at Magosaburo as I have a good relationship with the farmers in Shiga. I visited their farm in November 2015, and was impressed by their passion for producing great-tasting beef. What is the most important thing to look out for when eating yakiniku? The temperature of the beef is very important — ideally, you should eat it immediately after it’s been cooked. The reason is, the flavour of the beef changes every second, but it’s at its best when it’s fresh off the grill. At Magosaburo, we usually undercook the beef just a little, so that when we transfer it via a warm plate from the BBQ station to the customer’s table, it will be at the perfect temperature. What sort of seasoning do you use at Magosaburo? Seasoning is an important factor in determining how your beef tastes. Here, we use French rock salt. Because Omi beef has a very subtle flavour, this particular salt helps enhance its taste. It has a slight sweetness that complements the natural sweetness of the beef. Magosaburo is located at 2 Orchard Turn #04-11A & #05-01 ION Orchard, Singapore 238801. Tel: 6634 1411

o say that Mr Ishida loves yakiniku would be an understatement. Yakinuku is his passion and life’s work. Over a period of 10 years, Mr Ishida visited over 150 different yakiniku restaurants per year, and even started a blog to record his dining experiences. The blog soon grew in popularity, and even led to TV show appearances and Mr Ishida publishing four books on yakiniku. In January 2015, together with Head Chef Masaki Akutsu, Mr Ishida opened his first restaurant in Boat Quay.

Why Singapore? I wanted to move beyond the blog and bring yakiniku to the world. Singapore was a perfect fit as it’s a cosmopolitan hub and it’s easy to establish a company here while still overseas. The diners in Singapore are also used to the dining concept of having food grilled at the table, so I knew they would be receptive to yakiniku.

Suguru Ishida (left), Co-founder and Managing Director; Masaki Akutsu (right), Head Chef, Yakiniquest

What is the secret to good yakiniku? While the quality of the beef is obviously important, what many people don’t know is that the way you slice the beef is very important as well. This is because every section of the beef offers a different texture and flavour. The recommended cooking time also varies among the different cuts of beef; for instance, you wouldn’t want to over-grill lean beef as it may become tough or chewy. Therefore, the chef needs to have the experience and technical knowhow to bring out the best flavour of the beef. Tell us what’s special about the yakiniku at Yakiniquest. With my extensive experience of eating yakiniku all over Japan, I have incorporated all my best dining experiences into the restaurant here in Singapore. I am very particular about the beef we use. At Yakiniquest, we import only Wagyu beef from the Miyazaki, Kagoshima, or Iwate prefectures. Our beef is chilled, not frozen, which ensures it stays juicy. Also, at Yakiniquest, we serve our beef omakase style as we believe the order in which you eat particular cuts of beef is important. The variety of cooking styles also guarantees our customers a yakiniku experience they won’t get elsewhere. What is the most popular dish at Yakiniquest? Some of our crowd favourites include thinly sliced beef, which is served like a noodle dish, thick-cut cow’s tongue, and yaki suki (strip loin with a raw egg). These three dishes are available on the omakase menu. Yakiniquest is located at 48 Boat Quay, Singapore 049837. Tel: 6223 4129

A Cut Above the Rest

lthough he has 18 years of culinary experience under his belt, Chef Henry Lee only started working in Japanese restaurants a few years ago. While it was initially not easy adjusting to Japanese ingredients and cooking styles, he has no regrets. “I wanted to challenge myself,” says Chef Lee, “I think it’s important for a chef to be familiar with all the different types of cuisines.”

Henry Lee,

Head Chef, Nikunohi

Tell us about the beef available at Nikunohi. We use A4 to A5 grade Kagoshima beef, which comes from cattle that have been fed with corn and green tea. The beef is juicy and has a very nice marbling; it practically melts in your mouth! Many of our customers visit our restaurant specially to try the Kagoshima beef. From April onwards, we will start “The Meat of Month” to bring monthly prime meat, such as other kind of Japanese wagyu and kurobuta pork. This allows our customers to experience a variety of textures and marbling. What are some of the popular items on the menu? Our female customers tend to prefer the chateaubriand or the tenderloin, as the meat is less oily and fatty. Guys tend to go for the ribeye, which has a very smooth and satisfying texture. What is the most important thing to look out for when eating yakiniku? When it comes to yakiniku, the beef is usually thinly sliced so it’s important not to over-cook it as the meat will become dry and tough. You have a variety of dipping sauces at Nikunohi. Can you tell us more? Yes, we offer a variety of homemade dipping sauces to accompany the beef. These include Japanese sea salt mixed with crushed black pepper, as well as the Korean-style Gochujang sauce. Gochujang is a savoury and spicy fermented Korean condiment made from red chilli, glutinous rice, fermented soybeans, and salt. Another dipping sauce we offer is tsuke, which is a fruit-infused sauce made with kiwis, apples, white onions, and lemons. This sauce is good for cutting through the oiliness of fattier cuts of meat. Although we offer our customers a variety of dipping sauces, we always recommend them to try the beef on its own first so as to enjoy its natural flavours. Nikunohi is located at #03-313 Suntec City Mall, Singapore 038983. Tel: 6837 0263

What is

The word IPPIN means “the gem of the whole collection” in Japanese. From exquisite sake to melt-in-your-mouth Wagyu beef, here’s where you can find the hidden gems of Japanese goods and flavours.

“IPPIN” IPPIN introduces JAPAN Kanbutsu

Kanbutsu is dried fish or squid finger food that pairs well with sake or alcohol. Popular flavours include dried horse mackerel and dried sardines. In this unique packaging by Fusanoeki, you can pick and choose your favourite kanbutsu snacks from the wide variety of flavours on sale, and enjoy it on the go!

Snacks Delight

The wond Fusanoekiemrs of Chiba’s produce historic ci eets flavours from by tantalizingty of Nikko, with thesethe snacks!

Shop Information Fusanoeki

http://fusanoeki.fusa.co.jp/

Enjoy Peanut

Enjoy Peanut is an original Suwa-shoten creation – a delightful snack of different flavoured peanuts such as strawberry, banana, and coffee. There are uniquely Japanese flavours like sweet potato, matcha, and wasabi too! These snacks originate from the Chiba region, which is famed for its many peanut products. Mix and match different flavours of Enjoy Peanuts for a colourful snack on the go.

At Marumo Mori, the tea leaves are carefully examined by two professionals. Mr. Nobuki Mori is 9th level tea examiner, the only certified tea examiner in Shizuoka city. And Mr. Teruaki Yatsu is a 7th level tea examiner who won the first prize in the ALL Nippon Tea Testing Competition twice.

Shop Information Ishidaya 4-18 Honmachi, Nikko-City, Tochigi-pref. http://www.jingorou.com/

Nikko Jingoro Senbei

Founded in 1907, this historic company still makes their dough by hand daily, using the expertise of trained hands to check if the dough is ready and of the right moisture. The rice crackers’ delectable taste is attributed to the rich nature of Nikko, and its bountiful natural resources. The original and most popular flavour of rice cracker is a specially blended butter and salt flavour. Enjoy the taste of heritage and the beauty of Nikko in the crisp flavours of Nikko Jingoro Senbei’s prized rice crackers.

Gyokuro Heaven (left) Umegashima Heaven (right)

Nikko Jingoro Senbei produces special, bite-sized flavours of rice crackers. Choose from 20 flavours and designs of Washi wrapping – you can even use the wrapper as a book cover or to wrap a gift after you finish enjoying the snack!

Saisai Zukushi

Fans of rice crackers will love this set of seven types of the snack in one convenient bag. Flavours include green laver, shrimp, plum and granulated sugar, salt butter, and more. These rice crackers make a fun gift for your friends and, with their satisfying flavours, you will definitely want to buy these for yourself too.

Gyokuro Heaven is a reasonably priced, refreshing tea in the Gyokuro range. To enjoy this, simply brew a cup with water heated to 50 – 60 oc to best enjoy the rich taste of natural amino acids in this beverage. Umegashima Heaven’s leaf is grown at the highest tea garden in Japan. Due to its location, there is a limited production of its organic, handpicked tea. It is also one of the most well-known, high quality teas in Japan.

Shop Information Marumo Mori Shoten 3-27 Anzai, Aoi-ku Shizuoka-shi, Shizuoka-pref http://www.ochanet.com/English

Japanese Handpicked Tea

Enjoy the finest Japanese tea with Marumo Mori, as its tea leaves undergo stringent quality checks by two leading tea examiners in the tea industry.

Special Sake

advertorial

You can find delicious sake in Tochigi prefecture, which benefits from Nikko-San Mountain’s mineral- and nutrient-rich water!

Shop Information Houran Shuzou 1-1-28 Sumiyoshi-cho, Otawara-City, Tochigi-pref. http://www.horan.co.jp Established in 1881, Horan Shuzo specializes in the making of sake, wine, and liqueur. It sets itself apart by polishing their own sake rice for the rice wine, and keeping sake fresh using a refrigeration technique.

Konosake Oyamano Ramsar Fuyumizu Tanbo Mai (left) Yuutou Masamune (right)

Located in Oyama-city, Tochigi, Sugita Shuzo has been producing sake for over 100 years. Currently in its fifth generation of sake brewers, this brewery produces some 30 types of sake, including private labels made for retail to tourists.

Shop Information Sugita Shuzo 237 kamiizumi, Ooaza, Koyama-City, Tochigi-pref. http://sugitasyuzou.co.jp

Konosake Oyamano Ramsar Fuyumizu Tanbo Mai (Junmaiginjo) using 100% pesticide-free rice grown in Oyama-city, and pure water from the Nikko-san Mountain. The rice used is rare in sake-making, and lends to the rich umami of the sake. Yuutou Masamune (Junmaiginjo) is another popular choice, made with 100% Gohyakumangoku rice grown in Tochigi prefecture. You can enjoy this sake after lightly heating it in the microwave.

Yoichi Densho (left) Utsunomiya cocktail Tochiotome Newyork Heart & Berry (right)

The Yoichi Densho (Junmai daiginjo) is named after Nasuno Yoichi, a famous samurai in Tochigi. Yamadanishiki rice is polished to the utmost limit to make this sake, lending to its mild taste and umami of rice. You can enjoy this sake heated, or at room temperature. Utsunomiya cocktail Tochiotome Newyork Heart & Berry is a luxury cocktail that can be enjoyed cold or with soda. Rich ‘Tochiotome” strawberries from Tochigi prefecture are mixed with Tennessee whiskey from Jack Daniel’s and cranberry juice to produce this beverage.

Wasabi Shio (left) Spicy Wasabi (right)

The popular Japanese horseradish, wasabi, goes well with just about any meat, seafood, or vegetable – so Wasabi Shio (wasabi salt) and Spicy Wasabi (wasabi pepper) is a tasty addition to many dishes! Add a dash of this seasoning to any salads, roast beef, or dishes for a tasty meal.

s t n e m i asy Cond

to re usedese a s t n ie n f ingreedssential Japaoods. f shest o The frece these quint processed u d o pr

Furikake

Japanese furikake, or rice seasoning, comes in many different flavours in Fusanoeki. Plum furikake is rice flakes for rice and porridge. Also popular is the Dried Baby Sardines flakes, that is sprinkled over rice and porridge to add a vivid colour to the dish. For a lighter flavour, use Sesame Flakes on your rice dishes. Shop Information Fusanoeki

http://fusanoeki.fusa.co.jp/

Wasabi Mayo

Pair Kameya Food’s tasty wasabi mayonnaise with crispy fried food, okonomiyaki, or sandwiches for a delectable snack. No chemical colouring is added to this condiment. Made in the Shizuoka prefecture, Kameya’s wasabi goods also benefit from the natural spring water from the majestic Mount Fuji! Shop Information Kameya Food

815-2 Shinshuku Shimizu-cho, Sunto-gun, Shizuoka-pref. http://kameya-food.co.jp/english

advertorial

s t i u r F & s e l b a t e g e V Ripe ricult panese ag a J f o s s e hn e the fres e! Experienbc ly grown produc a in ta s su

ure with th

ese

Mikkabi Mikan

The town of Mikkabi in Shizuoka prefecture is home to an abundance of mandarin oranges, or mikans. Mikkabi mikans are highly rated in Japan, as the lush mountainous region is perfect for the cultivation of these citrus fruits. The warmer weather makes the skin of the fruit thinner, giving the mikans more flesh. The red soil in the region also produces harder, sweeter fruits.

Aroma Musk Melon

Shizuoka melons are a valuable export from Japan, and it is easy to see why! These prized fruits are cultivated only when ripe, and not earlier, giving the melons a distinct sweetness and making it highly nutritious. These melons also have a short expiry, and are best consumed within ten days. A good melon is identified based on its scratchfree exterior, with elaborate and consistent prints. The flavour of quality melon is sweet and spreads well in the mouth. Shop Information Shizuoka onshitsu kumiai hamakita sisho 741 Terajima Hamakita-ku, Hamamatsu-city, Shizuoka-pref. http://www.queen-melon.jp/

Kiwami

Mikkabi mikans are used to produce a wide range of processed goods. A great way to enjoy these fruits is in the form of juices. Ja Mikkabi produces bottled Aoshima straight orange juice, or a more concentrated Kiwami version. The Kiwami juice is a rich beverage of carefully squeezed tangerine juice with no added sugar, water, or additional additives and flavourings. This juice will be perfect when mixed in cocktails or mixed beverages. Shop Information JA Mikkabi 885 Mikkabi Mikkabi-cho, Kita-ku, Hamamatsu-city, Shizuoka-pref. http://www.ja-shizuoka.or.jp/mikkabi/

Apple Star (Tomato)

Kantama Cabbage

Available all seasons, Apple Starâ&#x20AC;&#x2122;s tomatoes have a strong umami flavour that stays in the fruit even after it is plucked from the plant. Once harvested, the tomatoes are ready for use the next day. This social enterprise employs the disabled and old, allowing them to work in a temperaturecontrolled greenhouse all year.

This high-quality cabbage is harvested from the end of December to the end of April. Its texture is wonderfully crisp, and the high sugar content gives it a uniquely sweet and juicy flavour.

Six years of experimentation went into making the soil ideal for the growing of Vincoulo Farmâ&#x20AC;&#x2122;s good crops!

Royal Maiz (Corn)

Grown by young farmers with a passion for organic produce, it took two years of trial and error to perfect this corn. Due to its high sugar content, you can even enjoy this corn raw. Shop Information Vinculofarm 4110-1 wadi-cho Nishi-ku, Hamamatsu-city, Shizuoka-pref http://www.vinculofarm.com/

Hot Farm uses a D-tray tomato cultivation method, developed with Shizuoka University. Tomato plants are efficiently grown in 250ml pots, and no chemicals are used.

Shop Information Hot Farm 2-12-19 Shitoro Hamamatsu-city, Shizuoka-pref http://www.hot-farm.net/

Ultimate Wagyu Beef

Iwate Beef

In the northern city of Morioka, in Japan’s Iwate prefecture, meat manufacturer Iwachiku aims to produce meats of the highest quality in the region. Iwachiku controls the production of their premium Iwate Wagyu under stringent safety standards, using the internationally recognised HACCP system. The tenderness and exquisite marbling of the meat will be a feast for any palate!

The amazing Japanese wagyu beef is definitely in a league of its own!

Shop Information Iwachiku

120 Minamiyadi Inubuchi-aza, Shiba-cyo, Shiba-gun, Iwate-pref http://www.iwachiku.co.jp/

Top Catch

Hamanako Eel

Lake Hamana in Hamamatsu, Shizuoka is well known for the practice of eel farming that dates back over 100 years. The region benefits from mild climate and mineral-rich groundwater, that lends to the nutritious eels in Lake Hamana. The skin of the eel is soft, and you can enjoy it simply by lightly grilling the eel.

With its e the Shizuoxktensive coastline, famed for tha prefecture is seafood! eir delectable

Skipjack Tuna

Located in Shizuoka prefecture is the coastal city of Yaidu, famed for its commercial fishing port, and being the top catchers of skipjack tuna in Japan. The fishes are of the freshest quality - fishes are frozen right on the fishing boat as soon as they are caught! Shop Information Hamamatsu Uoichi

239-1 Shingai-Cho, Minami-Ku, Hamamatsu-City, Shizuoka-pref http://www.hamauo.co.jp/en/

Bringing The Best of Japan To The World Japan produces a wide range of products, world-renowned for their high-quality and impeccable safety standards. Japanese food holds great appeal for the health-conscious as well – especially having seen the proven results of the good food in the longevity of the Japanese people! IPPIN seeks to support Japanese SMEs that are interested in marketing these quality products to the Southeast Asian market. These goods are exclusively imported in order to deliver unique Japanese brands to Singapore, and the region. Products include Japanese green tea,

with excellent products that pass their strict quality control checks. These are products that many locals here may have never heard of, even in a Singaporean market saturated with Japanese goods.

confectionery, sake, and more. Based in Singapore, IPPIN seeks out the hidden gems of Japanese goods that are available only in certain regions of the country. With an ”IPPIN = very good” branding, IPPIN goods become synonymous

IPPIN CAFÉ BAR

18 #01-01 Mohamed Sultan Road Singapore 238967 TEL 67334794 Mon-Sat 12:00PM - 11:00PM

tools

A Fine

Shave

50 years ago, the katsuobushi kezuri, or dried bonito shaver, was a Japanese household staple. What’s changed since then?

How Katsuobushi Kezuri Works The history of katsuobushi can be traced back to the early 8th century in Japan, where boiled bonito was sun-dried then shaved using a knife. It was much later in 1670 when the process of making katsuobushi was refined with the addition of mould, which preserves the quality of the fish for longer by further

Care To Dance?

Don’t worry; the bonito flakes are not alive! It’s actually the heat waves emanating from the hot food that cause the paper-thin and light katsuobushi to move about, as if the flakes were dancing.

reducing its water and fat content. As a result, katsuobushi is nearly as hard as a rock. To shave it into paper-thin flakes, the katsuobushi kezuri was invented in the late Edo period (1603 - 1868). Resembling a carpenter’s wood plane, the katsuobushi kezuri comes with a blade at the top of the wooden box as well as a drawer to catch the shavings. To shave the katsuobushi, simply move it against the blade. Depending on your preferred size of the shaving (larger, thicker shavings are used to make dashi), the blade can be adjusted, typically with the help of a wooden mallet. While this traditional method of shaving katsuobushi is more

troublesome than the modern shortcut way of simply using machinery, freshness is always guaranteed — once exposed to air, shaven katsuobushi tends to lose its umami flavour very quickly, hence it’s best to shave the fish only when you’re using it in your cooking, be it to prepare dashi or as a topping. Unfortunately, with technological advancements and the proliferation of food machinery, the katsuobushi kezuri has more or less become a forgotten Japanese household tool today. The good news is, most reputable Japanese restaurants possess one in their kitchens, and you can even order it for yourself from online stores.

TEXT TAN LILI

ou’re no stranger to bonito flakes — most commonly seen sprinkled atop dishes like grilled eggplant and okonomiyaki (Japanese pancake), the paper-thin bonito flakes, or katsuobushi, are beloved for their fascinating dancing motion, smoked bouquet, and unmistakable umami flavour. You’re probably also aware that bonito flakes are one of the main ingredients of dashi, the stock that is ubiquitously featured in Japanese cuisine. But did you know that in order to create the flakes in the first place, you’ll need a special tool known as katsuobushi kezuri? To be fair, most of the bonito flakes we see “dancing” on our food today are created by machinery and sold in packets. Up until 50 years ago, however, practically every Japanese household would own a katsuobushi kezuri to shave the katsuobushi which, in its pre-shaven form, is basically an extremely hard block of dried fermented bonito fillet. And, yes, there is a difference in taste between pre-shaven katsuobushi and freshly shaven katsuobushi.

recipes

Grains of Joy

Cookbook author and food consultant Catherina Hosoi shares two recipes that showcase her love of Japanese cuisine. L

O ITI

A TR

Seafood Takikomi Gohan

Regular intake of barley – a rich source of fibre, potassium, folate, calcium, and magnesium – helps promote cardiovascular health. In this traditional Japanese homecooked dish, barley is added to the Japanese short grain rice.

Ingredients (for 8 servings as a main meal)

(A) 200g mixed seafood, 2 tbsp ginger juice, 1 tbsp cooking sake, ½ tsp Himalaya Pink Salt, a dash of pepper (B) 2 cups Japanese short grain rice, 3 tbsp barley (rinsed and soaked for 5 minutes before being drained), 200g Japanese leek (sliced into thin rings), 200g bamboo shoots (sliced into thin and short strips), 12 cherry tomatoes (C) Cooking rice liquid mixture: Presoak 3cm by 3cm Konbu in ¼ cup water for 10mins. Add 1tbsp Shoyu. 3 cups water, ½ tbsp Himalaya Pink Salt (D) Garnishing: Pickled red ginger, thinly cut nori, a few dashes of black sesame salt, bonito flakes

Directions

1. Marinate the mixed seafood with the rest of the ingredients in (A). 2. In an electric rice cooker, mix Japanese short grain rice and the soaked barley. Add in (C). Snip knobu with scissors to fine strips. 3. Spread the marinated seafood mix (without the liquid) and cherry tomatoes over the rice. Turn on the rice cooker and leave it to cook for around 27 minutes. Leave it to warm for a further 20 minutes before serving. 4. Transfer the rice to a big serving dish, and garnish with (D). *1cup=250ml

Ingredients (to make 5 small Pie dish of diameter 11cm)

(A) 1 cup Japanese short grain rice, 1 cup sugar-free soya milk, ½ tsp salt (B) Tomato-flavoured roux: 30g butter, 5 tbsp flour, 1 cup sugar-free soya milk, 3 tbsp tomato paste (C) 200g boneless and skinned chicken leg (sliced to bite-sized pieces, and seasoned with ½ tsp salt and a dash of pepper), 3 slices ham (cut to small pieces), 200g onion (diced), 1 red capsicum (sliced to diamond shapes), 1 can of pineapple rings (diced), 200g mozzarella cheese

Directions

Baked Chicken Rice Doria Cha Chaan Teng-Style

Instead of using long grain rice to prepare this dish popularised by Hong Kong cafes, here’s a recipe that uses Japanese short grain rice to improve the sticky texture of the grains.

1. Rinse and drain Japanese short grain rice. Wait for 10 minutes before transferring it to a rice cooker. Add in the rest of the ingredients in (A), and leave it to cook. 2. Melt 30g butter on a non-stick frying pan, and sauté the onions till fragrant. Add in seasoned chicken pieces and sauté them till cooked. 3. Sprinkle the flour over the chicken by the spoonful. Toss well. 4. Turn the fire to medium low, and pour in soya milk and tomato paste. Stir well to combine till there is no lump. 5. Turn off the fire, and add in the ham and one-third of the pineapple dices. 6. Grease five pie dishes with butter. Scoop a layer of rice onto each pie dish, layer with the cooked chicken with tomato-flavoured roux, top up with another layer of rice, and finally with yet another layer of cooked chicken with tomato-flavoured roux. 7. Top up with a layer of Mozarella Cheese & arrange Capsicum Diamonds & Pineapple over to make a nice pattern. 8. Grill in a preset oven of 200 degree Celsius for about 15 minutes or till top layer becomes light golden. *1cup=250ml

Catherina Hosoi Catherina Hosoi launched Culinary Hobby Class in 1985, specialising in teaching Japanese home-style cooking. She is also the author of a cookbook, a food consultant, a radio and TV show guest, and the owner of a resort in Bali, Indonesia. To keep up to date with her activities, visit www.facebook.com/CulinaryHobbyClass.

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cool bites

CANDY

Crush

The intricate candy craft from Ameshin is made using only a pair of scissors and bare hands. Shinri Tezuka, a self-taught amezaiku craftsman, tells us why he decided to pick up this rare Japanese art form.

A Self-Taught Artist As there wasn’t really anyone I could learn the art of amezaiku from, I holed myself up at home for six months straight perfecting my craft. I familiarised myself with the various candies by reading books, and I paid visits to other amezaiku craftsmen so I could learn more by observing what they did.

Many people think that the larger the finished work, the harder it must have been to create it. That’s not the case at all. In fact, one of the most complicated pieces I made was candy that was just 5mm in diameter; the usual size is about 10cm. One of the things I enjoy about creating amezaiku is the fact that I work with severe time constraints — I consider it a real challenge! The Perfect Souvenir Our customers run the gamut; from children to older folk who usually buy it as a gift for loved ones, or to celebrate special occasions such as birthdays or weddings. We try to keep things fresh and interesting by also moulding candy into forms such as cup noodles as novelty items for our corporate clients. Our store is located near Asakusa, a heritage area in Tokyo that’s deeply connected to the Edo period, and where many craftsmen currently sell their work. Beauty In Fragility I’m often asked how I feel about creating something so ephemeral. However, the idea that there is beauty in impermanence and fragility is one that echoes in many other aspects of Japanese culture, such as the Japanese tea ceremony. Do I think it’s important to ensure that the art of amezaiku doesn’t die out? Of course; that’s the reason why I now hold workshops and courses for other young people to learn the art. But I think the best way to make sure that amezaiku stays relevant for a long time to come is to continually evolve, such as by using social media to promote amezaiku. I enjoy the challenge of always having to think of new ideas and designs.

Find out more about Ameshin at http://www.ame-shin.com/en

TEXT DENISE LI

mezaiku is a type of traditional craft using candy as a medium. While there hasn’t been much written on the subject, amezaiku is believed to have been around since the 8th century. It was especially popular during the Edo period (1603-1868), where craftsmen peddled amezaiku on the street. Amezaiku is made by first softening candy by heating it to 90°c. No sculpting tools are used — only a pair of traditional Japanese scissors, and bare hands to cut, pull and bend around the candy while it’s attached to the end of a stick. The piece must be completed before the candy cools and hardens. I had many artistic pursuits as a child and though I had come across amezaiku, I never expected to make a living from it. In fact, my first job after graduating from technical college involved working with fireworks. Although I enjoyed what I did, what I really wanted was to have more artistic and creative control over my work. When I left my job as a fireworks craftsman, I didn’t quite know what I wanted to do. Then, out of the blue, I started recalling my encounters with amezaiku as a child, and started doing more research into it. It was something I knew that I could develop the talent and skills for, and that was when I started to give serious thought to creating amezaiku for a living.

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