Japanese food culture by Oishii

ISSUE 0 MCI(P)153/08/2013

EXPLOSION FLAVOURS Chef Janice Wong creates a dessert that will blow your mind away

Masters Of The Mee

Japanâ&#x20AC;&#x2122;s well-loved ramen and the men behind them

KANPAI!

The art of drinking sake, shochu and awamori, explained

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contents

Messages

Read what Oishii’s partners –

available, and how you can

Agriculture, Forestry and

best enjoy the drinks.

Fisheries of Japan, and

have to say.

Seasons Feasting

Wagyu beef dishes.

seasonality; check out the

A Harmony Of Flavours

light on the art behind their highly acclaimed culinary creations.

which the seasonings (sugar, miso) are added makes a diﬀerence in the taste of the

dish? Flip to this page to learn

Into The Mind Of Masters Three Ramen masters shed

Did you know the order in salt, vinegar, soy sauce and

These state-of-the-art machines are responsible for

A Flavour Bomb

another level.

popular dessert bar shares her Springtime-inspired creation.

taking Japanese cuisine to

Events Listing Can’t-miss highlights in the months of October and November.

A Cut Above The Rest

the trick.

The chef and owner of a

these mouthwatering Japanese

renowned for its focus on

has got to oﬀer.

Japanese Wagyu Wonder Try your hand at whipping up

Japanese cuisine is world-

tantalising treats each season

Discover the many varieties of

Sake, Shochu and Awamori

including the Ministry of

Singapore Tourism Board –

Let’s Drink To That!

M essages Ministry of Agriculture, Forestry and Fisheries

“I

t is my great pleasure to have an opportunity to introduce Japanese cuisine and gastronomic culture here in Singapore through a series of activities in “Celebrate! Japanese Cuisine and Culture”. These activities include “Dining Experience”, “Oishii Japan 2013”, “Oishii! X JRunway” and “Japan Food Festival.” There are over 55,000 Japanese restaurants in the world today, which is more than double the number about 10 years ago. In Singapore, the number of Japanese restaurants has increased from 180 to 880 over the last five years. In this regard, we, the ministry in charge of the food industry, feel happy to see Japanese cuisine being widely-hailed in Singapore. “Celebrate! Japanese Cuisine and Culture” is to be held alongside the theme, “Food in Singapore” from 4 October till 30 November. I hope that people of all generations will be able to enjoy this wide variety of Japanese cuisine. Among a series of events, we are planning an event in collaboration with JRunway of Singapore. This event, “Cool and Fashionable Sparkling Sake,” hopes to target the young people living in Singapore. In addition, during the “Japan Food Festival” in Liang Court, there will be an event where we showcase a different menu every week. This is so that you will be able to enjoy a wide variety of delicious and healthy Japanese food. I hope you will be able to fully experience Japanese food culture, and that it will fascinate you more than ever. I also hope you will visit Japan soon and experience the joys of authentic Japanese cuisine.”

October 2013 Masayuki Yamashita Director-General of Food Industry Aﬀairs Bureau Ministry of Agriculture, Forestry and Fisheries

Singapore Tourism Board

“O

ishii Japan in Singapore provides the platform to showcase the wide range of Japanese food and beverage products and services to South East Asia. This is an excellent opportunity to develop business channels in the region.” Singapore Tourism Board

Oishii Japan

“G

reetings and a warm welcome to the second edition of Oishii Japan! With ASEAN seeing a strong increase in Japanese F&B imports, Japanese F&B products and expertise remain highly sought after in Singapore and the region. With the successful debut of Oishii Japan 2012, the second edition has been staged as an answer to the insatiable appetite for Japanese food, drinks, kitchen equipment and other related products and services in Asia, Australasia and the Middle East. This year, F&B trade professionals can expect to source quality products from some 250 exhibitors from 26 prefectures, who are set to present a glorious array of exquisite Japanese products and services over an extensive exhibition space of 4,000 square metres. Visitors will be delighted to note the addition of the J-Ramen Collection pavilion, a unique showcase featuring three of Japan’s leading ramen chefs. Known for their innovative ramen-making technique, the three chefs will converge at J-Ramen Collection to demonstrate their culinary finesse. Also noteworthy, the J-Food Tech Pavilion, consisting 10 leading food machinery companies, is here to wow with a first-of-its-kind exhibit of innovative F&B equipment and technology. Business and educational opportunities, including interactive food demonstrations by top chefs, tastings and helpful business matching have been arranged to provide participants with a wholesome and immersive experience in the world of Japanese cuisine. Oishii Japan would not have been possible without the strong support from key government and industry organisations, Hence, we would like to take this opportunity to extend our heartfelt appreciation to Japan’s Ministry of Agriculture, Forestry and Fisheries, Embassy of Japan, ASEAN-Japan Centre, Japan Council of Local Authorities for International Relations Singapore, Japan External Trade Organisation, Japan Halal Association, Japan National Tourism Organisation, Japan Tourism Agency, Japanese Association in Singapore, ASEAN-Japan Centre, Hokkaido Government, Japan National Tourism Organisation and Japan Food Machinery Manufacturers’ Association. On the same note, we are also immensely grateful to F&B associations, namely the Food and Beverage Managers’ Association of Singapore, the Singapore Association of Food Equipment Manufacturers and Suppliers, the Malaysian Food and Beverage Executives Association and the Forum of Indian Food Importers for supporting the exhibition. We hereby wish all participants a fruitful and rewarding time with Oishii Japan 2013.”

Media Japan

“I

ISSUE 0 MCI(P)153/08/2013

t’s truly my EXPLOSION privilege to launch FLAVOURS “Oishii” magazine Issue 0 as the first Masters Japanese food and Of The Mee food culture magazine KANPAI! in this region in conjunction with the Oishii Japan 2013 event in Singapore. My heartfelt appreciation goes out to the Ministry of Agriculture, Forestry and Fisheries Japan, Oishii Japan, Singapore Tourism Board and our collaborators for your support and cooperation. It has been wonderful to me to observe an increasing number of Singaporeans and foreigners appreciating Japanese food and food culture in the last five years. We are able to fondly exchange our thoughts on the taste and ingredients, as well as exchange stories about restaurants and master chefs of Japanese cuisine. The passion of local food enthusiasts towards Japanese food and culture is palpable. This enthusiasm has opened up access to the freshest and most premium ingredients from Japan, such as Wagyu, and to unique beverages such as Sake, Shochu, and Awamori. As a result, there are almost 900 Japanese F&B outlets here in Singapore. The positive environment motivated us to launch this magazine and share this passion with a greater audience. I believe that food is a great introduction into the comprehensive Japanese culture. My hope is that our passion to promote Japanese food culture through this magazine would reach into our readers’ hearts and stimulate their curiosity about Japan. Of course, I also hope it will contribute to growing related industries and encourage people to visit the various regions in Japan and enjoy her beauty. Please join us to make “Oishii” a language to connect Japan with the rest of the world through great food, culture and discovery.” Chef Janice Wong creates a dessert that will blow your mind away

Japan’s well-loved ramen and the men behind them

The art of drinking sake, shochu and awamori, explained

Takeshi Naito Publisher for “Oishii” magazine Media Japan Pte Ltd

Masanao Nishida Director of OJ Events Pte Ltd

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Seasons Feasting

viewing) parties. Hanami Bento, which is available in restaurants for a limited time, is usually brought to these parties. The Bento set contains seasonal grilled fish, simmered spring vegetables, and rice scattered with vegetables cut into shapes of Sakura petals. Often, Sakuramochi (rice dumplings wrapped with a salted Sakura leaf) and Kamaboko (fish cakes) with pink designs are used to add colour to the bento. Spring also ushers in Hinamatsuri (Doll’s Festival) on March 3. Food involved, such as Hishimochi (diamondshaped rice cakes) and Hina Arare (crunchy puffed rice balls), feature three main colours – pink, white and green. White Sake is also served, representing happiness and good fortune.

TEXT GRACE YEOH

SPRING DELIGHT The vibrant season signals the blooming of Japan’s famous Sakura (cherry blossoms). Its fleeting beauty only lasts a few days, hence it is common for friends and family to gather for Hanami (flower

FROM LEFT A spread of white Sake and Hina Arare at Hinamatsuri, families enjoying Onigiri, H anami Bento eaten at Sakura Hanami parties.

hink of Japanese fare and sushi immediately comes to mind. While the renowned dish has become synonymous with the land of the rising sun, there is much more to Japanese culinary culture. With a food culture led by the changing of seasons, the Japanese naturally place high value on wholesome flavour and freshness. They only eat ingredients that are Shun (in season), which explains the well-developed and refined flavours of their culinary creations. That said, their reasons for seasonal eating also extend beyond a matter of taste. Because the Japanese firmly believe in harmonious living, seasonal eating also deepens their awareness about the progression of nature’s cycles.

Touted as a culinary paradise all year round, Japan’s ﬁnest seasonal oﬀerings promise to tantalise.

YO © UCK

CORBIS

LEFT FROM BOTTOM: A bowl of cold Somen , summer’s spectacular fireworks, grilled Sanma for autumn, Toshikoshi Soba eaten on 31 December.

FLAVOURS OF AUTUMN

A SLICE OF SUMMER While it seems colourful foods illustrate Spring’s identity, the subsequent summer heat calls for a more cooling variety. For example, dishes with tofu and soya are favoured. Hiya-yakko (chilled tofu) is a dish with seasonal herbs such as Shiso and Myoga, and it showcases the subtle flavours of a Japanese staple. During summer, Japan’s skies become dotted with firework displays, symbolising the nation’s rising temperatures. That’s why cold Somen is also a well-liked summer dish, in particular Nagashi Somen. This Japanese eating style sees the thin and silky Somen noodles served in a bamboo pipe full of flowing water. Even though this fun summer tradition is often seen at festivals or restaurants, families can also rig up their own backyard bamboo pipes. Hiyashi Chuka (cold Ramen) is another cooling dish best enjoyed during summer. Akin to a Ramen salad, the chilled Ramen noodles are tossed with fresh and crisp vegetables like cucumbers, tomatoes and corn, as well as other ingredients like ham and sesame seeds.

With summer’s delicate spread promising to whet one’s appetite for the following seasons, it is little surprise that autumn serves up a bigger gastronomical feast. This being the season of harvest, chestnuts are a common ingredient enjoyed by the Japanese. The harvested nuts are often mixed with steamed glutinous rice to produce Kurigohan, though regular Japanese rice is used if glutinous rice is unavailable. In addition, autumn is also the season that large schools of Sanma (mackerel pike) arrive off the coast of northeastern Japan after swimming down from the cold waters of the far north. Grilled Sanma is a favoured autumn dish, because the fish boasts plenty of oily body fat, making it a tasty and nutritious option. Another autumn favourite is the Matsutake mushroom. Although very expensive, it has a unique aromatic fragrance that makes this ingredient popular among the Japanese. Grilled Matsutake mushrooms can be eaten with Sake. Matsutake mushrooms can also be enjoyed as Dobin Mushi, which is a lightly flavoured clear broth consisting of Matsutake mushrooms and vegetables. Because the dish is sophisticated and light, Dobin Mushi is the quintessential Japanese dish. On the festival front, Japanese celebrate Tsukimi (the harvest moon festival), which honours the autumn moon and sees people eating Tsukimi Dango (rice dumplings) to celebrate the beauty of the moon.

WINTER’S WARMTH As temperatures dip, winter heralds some of Japan’s most beloved festivals and foods. Even though it seems like Japan has a year-long food fiesta, Shougatsu

(New Year) is Japan’s most important festival. For the festival, special New Year foods, such as Osechi, are prepared in decorated stackable boxes called Jubako. Each layer of the box contains different foods, such as bamboo shoots, sweet black beans and chestnuts in sweet potato paste. Moreover, because of the cold, children are also fond of hot grilled rice cakes dipped in sweet Kinako (soy bean powder). It used to be tradition for families to get together to pound sticky rice to make it into rice cakes before eating them. Ushering in the new year is an affair that calls for food, friends and reminiscence all in one night. In fact, a common New Year’s tradition is eating Toshikoshi Soba on 31 December before the clock strikes 12 midnight. Even though one may enjoy a bowl of hot Soba anytime, eating Toshikoshi Soba has a ritualistic element because it is a meal during which Japanese reflect on the past and make wishes for the coming year. Moreover, Bonenkai, also known as a “forget-the-year” gathering, is a drinking party for adults that allows them to reflect on and forget the trials and tribulations of the past year. Typically, these gatherings involve large consumptions of alcohol. With myriad gastronomical delicacies for her people, it is no wonder Japan is a haven for foodies, regardless of the period they choose to visit. From 2014, Oishii – a magazine dedicated to the many culinary and gourmet wonders of Japan – will be published four times annually, with each issue launched in time with the arrival of a new season. Are your tastebuds teased and ready to sample the many gourmet offerings from Japan? We know ours are! Itadakimasu!

TEXT VANESSA TAI AND BEVERLY WEE ©HAGEHIGE

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Sa/shi/Su/Se/So

Flavours A Harmony of

Japanese cuisine is grounded in five distinct flavours – sugar, salt, vinegar, soy sauce and miso – and the Japanese believe the order in which these seasonings are added to the dish can enhance the taste. To remember these five ingredients and their correct order, just remember this catchy saying, “Sa Shi Su Se So.”

t’s been said that if you want to understand a country’s culture, the best way to do it is through their food. The Japanese believe that food should be enjoyed as close as possible to its natural state, and no one flavour should overpower another. This philosophy translates to a sparing use of seasonings, measured portion sizes and a delicate balance of raw, fried, boiled and pickled textures in each meal. All these speak volumes of the Japanese’ love for harmony and dedication to their craft.

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©QUADE

[ S u g a r ]

©KEI U

[Salt]

here are two main categories of Japanese sugar – Kokuto and Wasanbon. Kokuto originates from Okinawa; the southernmost prefecture of Japan is renowned for their production of this “black sugar.” Wasanbon is a specialty hailing from the Tokushima and Kagawa prefectures on Shikoku island.

KOKUTO To make Kokuto, fresh sugarcane stalks are chopped and their juice extracted on the very same day. This is to ensure high sugar quality and minimise oxidation. With its abundance of flat, fertile lands and a warm subtropical climate, Okinawa is an ideal location for cultivating sugarcane. Kokuto is a common ingredient in Japanese confectioneries but is also regarded as a health food as it’s rich in vitamins and minerals such as calcium, iron and potassium.

WASANBON This pale, ivory-beige sugar has a subtly sweet aroma and a light, airy texture that melts delicately on your tongue. The production of Wasanbon requires the use of a specific variety of Chikuto sugarcane, which is only found in certain parts of Tokushima and Kagawa. Because of its unique flavour and texture as well as its laborious production process, Wasanbon is prized by Japanese confectioners. It’s a crucial ingredient in making Wagashi, a traditional fine confectionery that’s served during tea ceremonies.

Shi S

urrounded by the sea, Japan is naturally well positioned to produce an abundance of natural sea salt. Salt is produced in numerous prefectures across Japan including Okinawa, Hyogo, Ishikawa, Kagawa, Okayama and Miyagi prefectures. The flavour profile varies depending on the seawater content in the area and production method used. Among the wide variety of Japanese salts, the most interesting are Moshio, Nuchi Masu and Yuki Shio.

MOSHIO Moshio is also known as “ancient sea salt” and is unique because it’s created with seaweed and seawater. Beige with faint pinkish tones, Moshio has a full-bodied Umami flavour.

NUCHI MASU Nuchi Masu is unique to Okinawa, and is considered a “celebrity salt” because it has been recognised by the Guinness Book of World Records for having the most mineral element varieties.

YUKI SHIO Translated as “snow salt”, Yuki Shio is a finely powdered salt from the small Pacific island of Miyakojima, which is located near Okinawa. It’s a highly prized salt because of its complex flavours and unusually high mineral content. The popular Yuki Shio soft serve ice cream – which can only be found in Okinawa is made with this unique salt.

Sa/shi/Su/Se/So

n general, there are two main varieties of Japanese vinegar â&#x20AC;&#x201C; seasoned and unseasoned. Kyushu, in southwestern Japan, is arguably the most famous vinegar-producing region in the country. The region enjoys a mild climate and has an abundance of local rice and pure water, making it ideal for vinegar production.

UNSEASONED VINEGAR

SEASONED VINEGAR Known as Awasezu, seasoned vinegar is made by adding Sake, salt and sugar to rice vinegar. Awasezu is typically used in Sushi rice and salad dressing. Apart from being used in food, Kurozu (black vinegar) is also a key ingredient in beverages like fruit vinegar and vinegar water. This is because the Japanese believe vinegar is good for improving digestion and eliminating fatigue.

ÂŠTSUBOYA/FOTOLIA.COM

[Vinegar]

The vinegar produced in Kyushu still makes use of a unique production method that dates back at least 1,000 years. Pure brown rice wine is fermented in earthenware crocks by partially burying it underground. The Genmaishuzu (brown rice vinegar) that is produced has a pleasantly mellow flavour, without any harsh acidity.

©BRAD

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Se T

[Soy Sauce]

his ubiquitous condiment is found in most Japanese dishes, from Sashimi to Ramen. While most of us may only be familiar with one or two types of soy sauce, there are actually five main categories of Japanese soy sauce.

KOIKUCHI Koikuchi is the most popular variant; it accounts for more than 80 percent of soy sauce sales in Japan. Originating from the Kanto region, eastern Japan, Koikuchi is made from equal quantities of soybean and wheat.

USUKUCHI The second-most popular variant is Usukuchi, which is most widely used in the Kansai region, western

Japan, namely Kyoto and Osaka. While it’s much lighter in colour compared to other variants, it still packs a punch in terms of flavour. In fact, with a 19-percent salt content, it’s much saltier than Koikuchi, which has about 16 percent salt content.

TAMARI Tamari has its origins in the Chuubu region in central Japan. Because of its thick, almost viscous texture, Tamari is used mainly as a dipping sauce for Sashimi or as a finishing touch for sauces like Teriyaki, to give it that burnished reddish-brown sheen.

SAISHIKOMI Saishikomi (re-brewed soy sauce) originates from southwestern Japan around the Yamaguchi prefecture, and is particularly unique because of the way it’s prepared. It is made by re-brewing previous batches of soy sauce, hence its name. Saishikomi has an intense dark reddish-brown colour, and a wellrounded flavour that is not overly sweet or salty.

SHIRO Finally, there’s Shiro, which hails from the Aichi prefecture. Light in colour (lighter than even Usukuchi) it resembles the Dashi stock used to make Miso soup or clear soup. Shiro is a favourite among chefs who want to add soy sauce flavour to dishes without the dark colouring.

iso is a traditional Japanese fermented bean paste made primarily with soybeans. Because there are over 1,300 types of Miso produced across Japan, it can be difficult to classify them into specific categories. However, they are commonly categorised according to the main ingredients used in their production.

MAME MISO One of the most famous varieties is Mamemiso, occasionally known as Hacchomiso. It has been produced in Nagoya for over 400 years and is a favourite among Japanese emperors. It has a distinctively rich flavour and is commonly used to make soups.

SHIROMISO Shiromiso is a widely produced Miso variety, and is made with rice, barley and a small quantity of

soybeans. It has a subtle, delicate flavour and is great for preparing dressings and light sauces. In fact, it can even be used in place of dairy in certain recipes (Miso mashed potatoes, anyone?)

KOME MISO Kome Miso (rice miso) is more commonly found in eastern Japan, and comes in a variety of colours – white, red and yellow. Whitish Miso is made from boiled soybeans while reddish Miso is made from steamed soybeans.

MUGI MISO Mugi Miso (barley Miso) is produced in Kyushu and Shikoku and has a full-bodied graininess. When used in soup, it’s strained to remove any extra textures. It can also be combined with other types of Miso to make sauces and marinades.

AKAMISO Akamiso (red Miso) is made with a combination of about 70 percent soy beans and 30 percent rice or barley. It’s characterised by its long fermentation of about one to one-and-a-half years, which creates its strong salty flavours and red colouring. It’s best suited for heartier dishes that require braises, marinades or glazes.

©JEDI-MASTER/FOTOLIA.COM

SoM

[Miso]

Sa/shi/Su/Se/So

artistic

creation

A Flavour Bomb

JANICE WONG, Chef & owner of 2am: dessertbar, tells us about her creation inspired by Springtime in Japan.

2am: dessertbar is located at 21A Lorong Liput, Holland Village, Tel: 6291 9727

TEXT DEBORAH TAN PHOTOGRAPHY: RAYMOND TOH/VINEYARD PRODUCTION

“I

visit Japan about three times a year – always for work, though. When I’m there, I like to visit the markets to absorb the culture and find some inspiration for my food. This dessert here – I call it “Cassis Bomb” – is inspired by what I saw when I was in Japan last April. Cherry blossoms were everywhere and I’ve always found the colours pink and purple really awesome. We begin by creating a small mound of ice shavings flavoured with Choya (a brand of Umeshu) and Shiso. On top of this, we randomly place some sugar-coated bamboo shoots – I made these from scratch by first soaking Japanese bamboo shoots in Teriyaki sauce and then coating them with sugar – and raspberry crystals. Next, a hollowed out cassis ice cream ball I created with cassis purée and xanthan gum goes on top. We fill it a little with some yoghurt-and-Umeshu foam, then add a layer of raspberry rice crispies (dehydrated rice coated in white chocolate and raspberry powder). Fill it up with more foam and cover the mouth with a Choya jelly slice. When I serve it at the restaurant, I usually pair it with cassis Umeshu cotton candy cocktail. It will also go very well with sake since the flavours of this dessert are very fresh, clean and light.”

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TEXT DENISE LI PHOTOT: CORBIS

Regardless of whether you’re a greenhorn to Japanese drinking culture or a true connoisseur, the sheer varieties of sake, shochu and awamori available will aﬀord you plenty of excuses to explore Japan’s exciting drinking landscape. Kanpai!

Let’s Drink To That! 13

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SAKE of SAKE F

irst things first: the word “sake” as used in English is somewhat of a misnomer. In Japanese, Sake generally refers to any alcoholic drink. When we use the word “Sake” in English, however, we’re actually referring to the particular variant that’s known as Nihonshu or Seishu (“Japanese liquor” and “clear liquor” respectively). If that’s not complicated enough, Sake has also been loosely translated as “rice wine”, which, once again, is not quite accurate. Making wine involves the fermentation of sugars present in grapes or other fruit. The process of brewing Sake, however, is closer to that of beer, which requires sugar to first be converted from starch, before it’s able to produce alcohol.

Neither Beer Nor Wine But that’s where the similarity to beer ends. In brewing beer, converting the sugar from starch, and then from sugar to alcohol takes place in two distinct steps. In Sake, however, these two steps happen simultaneously, and this process of fermentation is wholly unique to Sake. Rice is first ground, washed, and steamed. Some of this steamed rice is used to make a yeast known as Koji. This is then put back with the remaining steamed

For the

rice and water to ferment. Following this, the mixture will then be filtered, pasteurised and put into cold storage to allow for maturation before it’s bottled. Though we’ve only briefly mentioned each of the steps here, each of the steps is an extremely laborious process in itself. That’s why, besides good quality rice and water, as well as the ideal land and climate, a knowledgeable Toji or head brewer is needed to brew really great Sake.

What Aﬀects The Quality of Sake? It’s important to note that when talking about the flavour profiles of the various Sake-producing regions in Japan, broad generalisations are usually made, and there are many exceptions to the rule. It’s best to keep an open mind if you do get the opportunity to go on a Sake tour of Japan. Sake generally falls into two categories – “regular” Sake (普通酒 or Futsushu) and “special designation” Sake (特定名称酒 or Tokutei Meishosu). Futsushu makes up about 75 percent of the total volume produced, with Tokutei Meishoshu making up the remaining 25 percent. Premium Sake is usually categorised according to several “special designations”, which depend on variations in the production processes. Rice is, of course, at the heart and soul of the Sake-making process. Before it can be converted to starch, the rice grain needs to be milled. This outer part of the rice grains often contain impurities,

Most prefectures in Japan will have their own sake breweries, and the locals are immensely proud of sake labels produced in their region. Consulting a local about what to drink, and drinking with one might just end up being one of the most important parts of your Sake education! However, if you’re keen on just exploring Japan’s major Sake-producing regions, here are the three you should visit. Nada, a district in Kobe city, produces up to one-third of Japan’s Sake, and where most of Japan’s biggest brewers are located. Good quality rice and water are readily available here, as are cold winds blowing down from Mount Rokko, which help slow the fermentation process. The sake brewed here tends to be dry, sturdy and masculine. Sake produced in Fushimi, Kyoto, provides the perfect contrast to Nada’s Sake. The spring water here is “softer” than the water used in brewing Sake in Nada, producing an alcohol that is slightly sweet, fragrant, feminine and more elegant than its Nada counterparts. The third-largest sake-producing region is probably the mountainous, snowy Niigata. Not only does it have a “pure environment” for which to grow rice, the pure melted snow water used in the brewing process is also important in producing sake that is clean, dry and pristine. In fact, Niigata is well-known for producing some of the world’s finest sakes.

Fushimi, Kyoto

Tokyo

Osaka Nada, Kobe

How To Enjoy Sake Every Sake will usually have a suggested temperature for which to drink it, so it’s best to consult a Sake sommelier. Some Sakes lend themselves to being drunk either warm or chilled, depending on your preference, the season, as well as what food you’re having it with. Sake is usually served in a decanter known as Tokkuri. If you choose to have your Sake warm, it’s important not to overheat it. It should be placed in a decanter with warm – and not boiling – water. The ideal temperature for enjoying warm Sake is known as Hitohada, or the temperature of a person’s skin, which is supposed to help bring out the full flavours of the sake. Paired with food, Sake is supposed to serve one or more of the following functions: enhancing the taste of both the food and Sake, creating a new taste, bringing out food’s hidden flavours and cleansing the palate. When trying a sake, Japanese tasters take these five flavours into account: Karami (dryness), Nigami (bitterness), Shibumi (astringency or tartness), Amami (sweetness) and Sanmi (acidity.) Of course, practice and experience will be needed to better acquaint yourself with the many complexities of this renowned drink. Water must be served with the Sake and its purpose is twofold; first, to rinse the mouth so the flavours of the food and sake can come through clearly with each bite. Water will also help slow the rate of intoxication. FROM TOP: A Toji (head sake brewer) checks on the status of tanks of fermenting Sake mash. The mash (or Moromi in Japanese) is a mixture of Koji , rice, water, and yeast. There are over 1,700 Sake breweries in Japan, each region is known for producing a distinct kind of Sake .

Major Sake-producing Regions

Niigata

which needs to be milled or “polished” away, as the impurities can negatively affect the taste of the drink. The more the rice needs to be milled, the more premium the product, as more grain needs to be used and more labour-intensive processes are involved in the production of this Sake. The highest grade of Sake from the Junmai family, Junmai Daiginjo (純米大吟醸) is brewed from rice polished until 50 percent or less of the original grain size. The other factor that determines whether a Sake is of premium quality is whether distilled alcohol has been added to it. High quality Sake should have only a small quality of distilled alcohol – also known as “brewer’s alcohol” – added to it. Honjozo (本醸造) has just 10 percent of alcohol added and brewed from rice polished until 70 percent or less of the original grain size. The ideal water for brewing sake should be rich in these minerals: potassium, magnesium and phosphoric acid. These will help develop the Koji as well as encourage the propagation of yeast. The water, however, should not have iron and manganese as these can affect the taste of the final product. Ginjoshu is one category of a premium Sake. These have been milled to at least 60 percent; this means 60 percent or less of the rice grain remains after it has been milled, with a small percentage of brewer’s alcohol added to it.

Drinks

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Shochu on the rocks is the one of the most popular ways to enjoy this drink.

SHOCHU, So Good

ead to one of Tokyo’s many Izakayas (casual pubs) on any given night and you’re likely to see salarymen downing copious amounts of Shochu. Made from a whole host of ingredients, ranging from rice, barley, fruit, buckwheat, sweet potato and even raw sugar, you’ll always be able to find the perfect shochu for every course of your meal. Shochu is distilled – unlike Sake, which is brewed – and it can be produced in warmer climes. Sake, on the other hand, is usually brewed in colder regions. There are two ways in which Shochu is distilled. The first and more traditional method is known as Honkaku (single distillation), and has been around since the 14th century. It’s made from using just one raw material. The second method is known as multiple distillation

and was made popular only in the early 20th century. Shochu which has gone through multiple distillations, though smoother, has much less character, and more commonly used in cocktails than drunk on its own. Other than the raw material from which Shochu is distilled, the other factor that affects how it tastes is the type of Koji (mould) that is used. Koji is used to create sugar from the starch of the raw material, the step that takes place prior to distillation. Three types of Koji that are used are yellow (commonly used in Sake brewing), white and black. The pressure at which it’s distilled – either at atmospheric pressure or a forced lower pressure – will also affect its final taste.

The Many Faces of Shochu Kou-rui Shochu is Shochu that has gone

through multiple distillations, causing it to lose much of its flavour. However, because it tastes so clean, it lends itself well to restaurant cocktails, and it’s also what’s used in canned Chuhai. Chuhai is a mix of shochu, soda, and some other sweet or sour mixer. Talking about Honkaku Shochu (or Otsu-rui Shochu) is where it gets interesting. This type of Shochu is usually regarded as genuine or authentic and, because it has only gone through a single distillation, will bear the hallmarks of its original raw material. Much of the quality Konkaku Shochu is produced down south, in Kyushu Island. Honkaku Shochu can be enjoyed neat, on the rocks, or with a little warm or cold water added to it. The one type of Honkachu Shochu preferred by connoisseurs is Imo-jochu, or Shochu that’s made from sweet potatoes in the Kagoshima prefecture. These usually have an earthy and full flavour that’s full of complexity. Another unusual type of Shochu comes from Amamioshima, which is unique because it’s distilled from brown sugar. This adds yet another interesting profile to this fascinating drink.

Drinks

AWAMORI: The Insiders’ Drink I

ndigenous to Okinawa, Japan’s southernmost prefecture, Awamori is – like Shochu – distilled from rice, rather than brewed. It was supposed to have made its way from Thailand in the 1400s and today, it is still distilled from long-grain rice imported from Thailand. This marks Awamori’s biggest difference from Shochu; other than rice, the latter can be distilled from potato, barley or buckwheat Soba. Local Okinawan black Koji (mould) is used to ferment the rice before distillation.

Most Awamori is bottled and sold right after distillation and dilution with water. The latter process brings down the alcohol levels from 70 percent to more palatable levels of between 25 to 60 percent. However, a small amount of Awamori will be reserved to be aged in earthenware pots. Awamori that has been aged is known as Kusu and is, by law, required to be aged for at least three years. Mid-range Awamori would usually be aged for around 10 years, while the more premium ranges, 20 to 25 years. The

latter would taste extremely smooth and have a complexity of flavours. Little wonder that it’s been likened to a single-malt whisky!

How To Enjoy Awamori The most popular way to enjoy Awamori is on the rocks, or diluted with a little water. A unique feature of this drink is that a little water will help bring out its distinctive sweetness. It’s recommended that when you add water, you should do it little by little until you find the “perfect” taste. How much water you should add to your Awamori for it to taste just right can differ from brand to brand. As a clear spirit, it has also drawn comparisons to vodka, but that’s where the similarity ends. Vodka and Awamori taste nothing alike, but the one thing they share in common is that they both make great bases for cocktails. Mix yourself an Awamori Tonic simply by adding tonic water and half a lime. However, some bartenders have gotten creative by shaking Awamori with fruit liquors to make delicious, refreshing cocktails.

A unique feature of this drink is that a little water will help bring out its distinctive sweetness.

Traditional storage vessels for Awamori

FROM TOP A cup and container for awamori from an Okinawan pottery ( Yachimun )

recipe

JAPANESE WAGYU WONDER

Undeniably the pride of Japan worldwide, the tenderness of Japanese Wagyu is unparalled. Try it for yourself – here are a couple of Wagyu recipes to whet your appetite.

ver wondered what causes the taste of this premium quality beef to linger on one’s palate? For starters, the unique blend of the Wagyu’s smooth velvety texture, juicy flavour and delicate but rich taste is created by the large proportion of amino acids, which is the basis of its flavour, and unsaturated fat. Furthermore, marbling enhances its taste. Marbling on beef lets you know the meat is of high quality. It is evidence that the cattle has been specially raised in the vast, lush wilderness using carefully selected feed, pure water, and clean air. The Japanese Black breed is most commonly used for Wagyu. However, with various breeds of Wagyu on the market, such as Australian Wagyu, here’s a quick rundown of what puts Japanese Wagyu a notch above the rest.

FACTS ABOUT JAPANESE WAGYU • All Japanese Wagyu will be scored against a grading system of 15 grades, which takes the meat quality and yield into account. Only the Japanese Wagyu has such a detailed and thorough grading system. (Japanese meat quality scores are qualiﬁed by four factors: marbling, colour and brightness, ﬁrmness and texture and fat colour, luster and quality. Each factor is graded from 1 to 5, with 5 being the highest score.)

Supported by Japan Wagyu Beef Export Promotion Committee (Management oﬃce: Japan Livestock Industry Association) Website : http://jlia.lin.gr.jp/wagyu/eng/index.html

• On the technology front, cattle farmers ensure cattle paddocks are always hygienic by maintaining adequate ventilation and water supply. Appropriate feed management is also essential for cattle’s health. The Wagyu cattle are carefully groomed to improve their blood circulation and to keep their coats in good condition. Wagyu cows are also usually treated like family members during their stay on the farm. They are each given their own names.

TEXT GRACE YEOH

• Strict registration guidelines mean that calves are registered with the Japanese government as soon as they are born. This system enables cattle farmers to trace the ancestral lineage of each calf and maintain health control by passing Wagyu beef through the Meat Inspection Laboratory, in order to produce healthy and safe beef.

Yahata-maki

Ingredients (for two servings)

Directions

1.Wash burdock thoroughly, cut into approximately 6 in. (15cm) long pieces and cut into four lengthwise strips. Peel the carrot and cut into similar size as the burdock.

10½ oz (300g) of beef short loin in 1/8 in. (3mm) thick slices ¼ stick of burdock ½ carrot Some kinome (young leaf bud of Japanese pepper tree)

(A) 2/5 cup (100cc) sake 1/5 cup (50cc) ordinary soy sauce 1/5 cup (50cc) mirin (sweet cooking rice wine) 4/5 cup (200cc) dashi (Japanese soup stock) 1 tsp (5cc) light soy sauce

Ingredients (for four servings) 18 oz (500g) thin slices of wagyu short loin

2. Put the burdock and carrot in a pan with dashi, salt and a light soy sauce and place pan over heat. When it starts boiling, remove from heat and set aside for awhile so as to let the ﬂavour permeate the vegetables.

1 block of broiled tofu

3.Take out the burdock and carrot and paper-dry them.

1 stick of burdock

4. Powder some starch on sliced beef, and roll the beef around the burdock and carrot strip, covering them completely. After the rolls are made, powder its surface with some starch as well.

4 eggs

5. Put the rolls prepared in (4) in a very hot frying pan, with the loose side facing down, and brown the surface by rolling it in the frying pan.

4 shiitake mushrooms 1 pack of shirataki 1 onion 1 bunch of green leek

Warishita (sukiyaki soup) 4/5 cup (200cc) sake 2/5 cup (100cc) ordinary soy sauce

Directions

1. Prepare warishita by mixing sake, soy sauce and sugar. 2. Whittle burdock by slicing the surface of burdock lengthwise. Slice it into thin pieces by rolling it over a cutting board like a pencil being sharpened. 3. Cut onion horizontally in approximately 1/3 in. (7mm) thick slices. Cut leek into segments approximately 2 in. (5cm) in length. Cut oﬀ the lower stem of the shiitake mushrooms and slice them diagonally. 4. Cut broiled tofu into bite-sized pieces. Coarsely cut and blanche shirataki. Place beef and other ingredients in a sukiyaki pan and add warishita to simmer. 5. Dip the cooked ingredients in beaten egg before eating.

1¾ oz (50g) sugar

6. When the meat is about 80% cooked, evenly pour (A) into the pan and dress the sauce around the rolls by evenly rolling them until the liquid is gone. Allow the rolls to cool until manageable, cut them into adequate sizes, place them on a dish and garnish them with kinome.

1/5 tsp (1g) salt Starch as needed

Nutrition Facts Energy Protein Fat Carbohydrates

Sukiyaki

One of the best known Japanese dishes in the world is Sukiyaki. It originated from Gyu-nabe (beef hot pot)”, which became extremely popular in the Meiji Era immediately after the period of national isolation, when Western-style cuisine was imported from abroad.

Original Yahata-maki is burdock, formerly a local specialty in Yahata area of Kyoto, which was rolled inside eel or loach meat. However, beef is popular for use in home cooking. Tender beef with slightly sticky fat is perfect for this dish, because it’s delicious and easy to make rolls out of.

768kcal 23.8g 54.8g 23.6g

Nutrition Facts Iron Cholesterol Dietary ﬁbre Salt

1.7mg 132mg 2.5g 3.8g

Energy Protein Fat Carbohydrates

700kcal 28.5g 52.3g 19.6g

Iron Cholesterol Dietary ﬁbre Salt

3.3mg 267mg 5.3g 1.8g

feature

Into The

Ramen may not be an indigenous Japanese dish, but the versatility of the dish has spawned many outstanding creations. We speak to three Ramen masters – Kenji Tsukada, Shigemi Kawahara and Keisuke Takeda – to find out the art behind their culinary innovations.

FROM LEFT Honkare Chuukasoba (Gyorai), Akamaru Shinaji (Ippudo), Tonkotsu Ramen Summer (Tonkotsu King Four Seasons).

TEXT VANESSA TAI

MINDS B OF MASTERS

elieved to have originated from China, Ramen started making an appearance in Japanese eateries by the early 1900s. Restaurants serving Chinese cuisine offered a simple Ramen dish that consisted of noodles, a broth flavoured with salt and pork bones and a few toppings. However, the dish soon rose to prominence in the 1960s after the invention of instant Ramen by Momofuku Ando, founder and chairman of Nissin Foods. By the 1980s, Ramen had become a ubiquitous Japanese dish, enjoyed across the country in its many varying styles. In a few short decades, Ramen restaurants went from numbering a couple of hundreds to several thousands. What started as a casual dish of convenience for students and blue-collared workers has now evolved into a chic cultural icon that spans the globe and influences other cuisines. In Japan, Ramen dishes are typically served in a meat- or fish-based broth, often flavoured with Shoyu or Miso. Some of the more common toppings include Chashu (sliced roasted pork), Negi (spring onions) and Ajitsuke Hanjuku Tamago (flavoured half-boiled eggs.) Because of the versatility of the dish, Ramen masters from the different regions in Japan have come up with many distinctively regional flavours. Sapporo and Hakata styles of Ramen are arguably two of the most prominent regional creations. Sapporo Ramen is famous for its rich Miso broth that’s usually topped with sweet corn, butter and finely chopped pork and garlic. Because of its close proximity to the sea, local seafood like scallop, squid and crab are also often added to the mix. Hakata Ramen originates from the city of Fukuoka in Kyushu. It’s known for its rich and milky Tonkotsu (pork-bone based) broth and thin, non-curly noodles. Popular toppings included Beni Shoga (pickled ginger), Karashi Takana (spicy picked mustard greens) and sesame seeds. When it comes to Ramen, the possibilities are quite literally, endless. It’s little wonder then that Ramen masters approach their craft with the meticulous dedication of artisans.

Into the Minds of Masters

Tell us about your most interesting restaurant concepts.

Kenji Tsukada,

founder of Bond of Hearts Tsukada opened his first Ramen restaurant at the age of 22. Now 42, he has 14 restaurants across Japan, all with different concepts. The name of his business is “Bond of Hearts” because he believes that despite the various concepts, what ties his restaurants together are his staff ’s dedication to creating excellent Ramen for customers.

Gyorai in Tokyo, is one of my favourites, and probably the only ramen restaurant with this concept. What’s unique is how we serve customers the soup in individual coffee siphons. Our soup is made with pork leg, free-range chickens from Aomori prefecture and sea kelp, before being left to settle overnight. Right before serving the customer, we will pour the soup into the siphon and include fresh bonito flakes. What’s great about using coffee siphons is that it gets rid of any unnecessary bits and smells. The result is a clear, clean and fragrant soup. Gyorai won “Best Shoyu Ramen in Tokyo” in 2010. Anything special about the noodles you use in your restaurants?

Gyorai is located at #102 Arsion Bunkyo Koishikawa 1-8-6, Bunkyo Ku, Tokyo, Tel: 81-3-5842-9833

We currently offer 20 different noodles across the 14 restaurants, but because we constantly churn out seasonal menus, we have over 100 varieties. For the Oishii event in Singapore in November 2013, I will be introducing a type of dry wheat noodles from Akita prefecture. It’s usually

used for Inaniwa Udon, but I’ve adapted it so that it’s suitable for Ramen. I hope the consumers in Singapore will like it. How do you come up with such unique concepts?

My inspiration comes from everywhere, including movies and magic bars (a sub-culture in Japan where magicians perform tricks at bars.) However, a lot of my inspiration comes from international cuisines. I enjoy dining out, and spend an average of S$10,000 to S$12,000 a month just eating at various restaurants. Ever worry that you’ll run out of ideas one day?

Never. My ideas are unlimited; I can come up with 30 different concepts at any given time. But I need “Ramen soldiers” to help me implement these ideas. Any plans to expand your business to Singapore?

Yes, I would love to. My business philosophy has always been to be honest and sincere. I just want to make people happy with my Ramen.

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Shigemi Kawahara, founder of Ippudo

Walk past either of the Ippudo outlets in Singapore and there’s inevitably a crowd of people waiting to get in. That alone is testament to its popularity. Before Ippudo was founded in Japan in 1985, Ramen bars were seen as blue-collar eateries frequented by men. A man ahead of his time, Kawahara created a sexy new concept for Ramen restaurants, and is now the proud owner of 24 restaurants across eight countries. These do not include the restaurants he has in Japan.

continually adding new batches of Shoyu to stew the meat overnight. We have a policy of sourcing the majority of our ingredients locally. In fact, we specially set up a factory in the north of Singapore to manufacture the noodles and prepare the soup served at our restaurants. This is to ensure only the freshest ingredients are served daily. What made you decide to expand your business to Singapore?

Tell us about Ippudo’s signature ramen.

Shiromaru Motoaji is Ippudo’s original Tonkotsu broth served with Hakata-style thin and straight noodles, pork belly, cabbage, black fungus and spring onions. It’s smooth, rich and flavourful, yet light on the palate. Can you share with us the secret behind this Tonkotsu broth?

It is perfected through an elaborate process of cooking pork bones for more than 15 hours, before blending the broth with three cooking stages to achieve a creamy, delicate soup with a light aroma. Ippudo Ramen is located at 333A Orchard Road, #04-02/03/04 Mandarin Gallery, Tel: 6235 2797 and 207 River Valley Road, #01-55/56 UE Square, Tel: 6887 5315.

Because Singapore is the heart of Asia. I always choose locations where there’s plenty of buzz. That’s why I set up my restaurants in places like Greenwich Village in New York, and Pitt Street in Sydney. One of my upcoming projects in Singapore is a casual eatery in the heart of the Central Business District. What are some of the main diﬀerences between the Japanese and Singaporean taste preferences?

I take into consideration that the people in Singapore tend to be more sensitive towards salt and oil, and adjust my recipe accordingly. Even the restaurants in different parts of Japan have varying recipes to suit the palate of the different regions. I always try to get a feel of local tastes by speaking to the locals as well as dining at local eateries. Finally, do you eat instant Ramen?

Any special cooking method for the Chashu (sliced pork) in your Ramen?

Our pork are all locally sourced. The method of preparation involves

Yes, of course! In fact, one of the first dishes I ever prepared was a bowl of instant Ramen. That was when I was about seven years old.

Into the Minds of Masters

What do you look out for when you eat a bowl of Ramen for the ﬁrst time?

I usually order the most basic Ramen, without any frills so that I can get a real feel of its actual taste. The noodles have to have a nice bite to it, with a distinct flavour of wheat. It should also complement the soup well, whether it’s a Miso, Shoyu or, Tonkotsu soup base. What sets your Ramen restaurants apart from the competition?

I’ve always believed that to truly enjoy a dish, you need to enjoy your entire dining experience. This is why I place great emphasis on high standards of service and hospitality across all my restaurants. Service aside, I also put in a lot of effort to come up with new concepts for my customers. For example, I have an outlet in northern Japan where I serve only Sapporo Ramen, which is Miso-based Ramen that is served piping hot … perfect for the climate in the north. There seems to be plenty of new Ramen oﬀerings coming up – for example, those with Western ingredients or even the ramen burger (where a beef patty is placed in between fried Ramen buns). What are your thoughts on such fusion creations?

Tell us more about the concept behind Tonkotsu King Four Seasons.

Keisuke Takeda,

founder of Ramen Keisuke With a background in ﬁne French cuisine, one might wonder why Keisuke Takeda ended up helming over 20 Ramen restaurants across Asia. This self-taught Ramen master says he was intrigued by the ﬂexibility of the dish, and enjoys the creative process of coming up with new Ramen styles. With his mind constantly focused on how to improve his craft, Keisuke says he eats about 400 bowls of ramen a year!

Everything here – from the food to the interior design right down to the crockery – is a reflection of the four seasons in Japan. For example, you’ll find Japanese seasonal ingredients like bonito fish and mushrooms in the Autumn section of the menu. The classic Tonkotsu Ramen falls under the Winter section of the menu, because it’s a dish that the Japanese enjoy during the colder months. Of course, in Singapore, the diners eat it all year round.

I think it’s great. Ramen is meant to be a versatile dish, where you experiment with different flavours and styles. However, certain culinary sensibilities still need to be adhered to. For example, Sashimi is meant to be eaten raw. It wouldn’t make sense to add it into ramen.

What is the secret behind your great-tasting Ramen?

Our soup is made with pork bones boiled for at least 11 hours, and is rich and creamy. The noodles are also specially sourced from a factory in Japan. Interestingly, this factory set up a branch in Singapore about the same time I set up my restaurant, which makes things more convenient for me.

Tonkotsu King Four Seasons is located at 158 Rochor Road, Bugis Village, Tel: 6333 5740.

feature

A Cut Above The Rest

©JNTO

Taking Japanese cuisine to the next level, these machines not only help restaurant owners achieve efficiency but also maintain quality culinary standards that Japan is world-renowned for.

Sanuki Menki’s machines create all kinds of noodles, not just Ramen – through precise control of width and texture, the machines produce consistently up-to-standard Ramen, Udon, Soba and pasta. SUPER MIXER (High-speed stirring type)

The high-speed Super Mixer ensures precise water control, helping you achieve the ideal dough mixture.

SETO TS-1P

This compact machine has an amazing cutting capacity of 150 to 250 servings per hour. Suitable for both wavy and straight noodles.

Sanuki Menki Co. Ltd. www.menki.co.jp

TEXT TAN LILI

©JNTO

Traditionally, Japanese craftsmen would hand-make Ramen with the help of bamboo poles – the craftsmen would sit on the bamboo poles and move them along the dough to knead it. While the texture of handmade Ramen is said to be ﬁrmer, the procedure can be backbreaking – ﬁguratively and, sometimes, literally. Good thing for the big shiny machines rolled out just by companies like Sanuki Menki, which has been leading the noodle-making industry for more than a century, manufacturing noodlemachines that replicate the ancient techniques of Japanese craftsmen.

A Great Knead

F o o d Te c h n o l o g y

Slice of Life

PHOTO BY JAPAN LIVESTOCK INDUSTRY ASSOCIATION

Mention quality meat, and Japan would most likely be one of the countries that come to mind. But the popularity of meat commenced only from the Meiji period. During the Kamakura era (1185–1333), the shedding of animal blood was considered oﬀensive, thus the wholesale ban on meat. Locals relied mainly on rice, seafood and vegetables. Post-modernisation, however, led to the gradual demand of meat. Today, Japan is famed for prized meats such as Wagyu beef and Kurobuta pork - though pork originated from the English county of Berkshire, England. While the type of meat and cooking methods play top roles in the taste department, one of the more overlooked areas is the way the meat is cut. The angle at which it’s sliced – whether you cut it against or along the grain – can determine if the meat ends up tender or with a rubbery texture.

PHOTO BY JAPAN LIVESTOCK INDUSTRY ASSOCIATION

Nantsune introduced the ﬁrst-ever meat slicer in Japan in 1929. Besides ensuring precision cutting and chopping techniques, Nantsune’s state-of-the-art slicing machines also consistently deliver in terms of quantity, hygiene, and speed.

NAS-330S HERMES S

Waterproof and heat-resistant, the High Clean Meat Slicer operates at 75 slices per minute and can be easily dismantled and reassembled for cleaning.

NYL-165 V2

Set at ultra-high speed, the Barbecue Meat Slicer with stainless-steel cutters can slice at up to 250 slices per minute. Operation is made easy too, thanks to its colour touch panel display, which allows you to customise your preferred cut option including thickness and speed. Suitable for a wide range of meat products such as barbecue, Shabu Shabu, cutlet and steak.

Nantsune Co. Ltd. www.nantsune.co.jp/en/

F o o d Te c h n o l o g y

©JNTO

feature

Cook Up A Storm

A specialist in the apparel manufacturing and laundry industries, Naomoto applies their innovation and technology onto epoch-making cooking appliances. By using super heated steam, they are able to roast food to more than 300°C. LAO QF-9213G-Y

When it comes to Japanese cuisine, there are typically four traditional cooking methods: boiling, steaming, grilling and deep-frying. Timing is the most important quality of Japanese cooking – locals pride themselves on their ability to time and cook their food to delectable perfection. But when serving in large quantities, time is a luxury many restaurant owners do not have. This is where reliable food equipment from Naomoto come in.

It’s not uncommon to order a plate of grilled Gyoza when you’re eating at a Japanese restaurant. What’s rare, however, is ﬁnding Gyoza that’s just the right amount of crispy on the outside, and juicy on the inside. This grill, which has the capabilities of grilling 12 frozen dumplings in ﬁve minutes, might just be your answer. Not only does it consume 25 percent less energy than a normal gas stove, it grills the surface of the Gyoza to crisp perfection, while retaining the juice of the meat inside. This grill is also suitable for other dishes like patties, pancakes and fried noodles.

Si-Pronto Grande QF-56M

Steaming is one of the preferred cooking methods in Japan, no doubt due to several benefits. It requires a shorter cooking time, and the food is healthier and tastier – the last of which is because shorter cooking time means that the food is more likely to retain its flavour and nutrients. Cost- and time-efficient, this high-quality steamer takes only 20 seconds to defrost frozen pasta, and boasts a 35-percent reduction in running costs (electricity and water charges).

Naomoto Corporation www.naomoto.com

october

OCT OISHII JAPAN 2013

events

This October, experience the art of authentic Japanese cuisine at Oishii Japan 2013! Presented by the Ministry of Agriculture, Forestry and Fisheries (MAFF), it’s where you can pick up tips on creating delicious desserts using Japanese ingredients, learn more about Sake-tasting from a Sake Samurai, and ﬁnd out just how Sashimi should be sliced and Sushi should be prepared. Expand your horizons by visiting the promotional booths to taste some regional delicacies too!

17 OCTOBER 2013, THURSDAY

11am – 11.50am SEMINAR Guide to Japanese Food Culture and Functionality: Hokkaido Hakodate Seaweed By Dr. Hajime Yasui and Dr. Kazuo Miyashita, Hokkaido University by Chef Shigeru Shiraishi, Takumi

12noon – 12.40pm DEMONSTRATION AND TASTING The Art of Freshness in Japanese Cuisine (Tuna-cutting performance & Sushi-making) By Chef Shigeru Shiraishi, Takumi

1pm – 1.30pm DEMONSTRATION The Anatomy of Japanese Wagyu By Livestock Industry Association

2pm- 2.40pm DEMONSTRATION AND TASTING A Warrior’s Guide to Japanese Liquor By Ayuchi Momose, Sake Samurai

3pm – 4.30pm DEMONSTRATION AND TASTING The Art of Confectionerymaking with Japanese Ingredients By Chef Janice Wong, 2am:dessertbar

2pm – 2.40pm DEMONSTRATION AND TASTING A Warrior’s Guide to Japanese Liquor By Ayuchi Momose, Sake Samurai

3pm – 4.20pm DEMONSTRATION The Anatomy of Japanese Wagyu By Livestock Industry Association

18 OCTOBER 2013, FRIDAY 12.30pm – 1.10pm DEMONSTRATION AND TASTING Let’s Eat “UMAMI”! Taste Japan By Chef Akihiro Maetomo, Chikuyotei

19 OCTOBER 2013, SATURDAY 11.30am – 12.10pm DEMONSTRATION The Anatomy of Japanese Wagyu By Livestock Industry Association

12.30pm – 1.10pm DEMONSTRATION AND TASTING The Art of Freshness in Japanese Cuisine (Tuna-cutting performance & Sushi-making) By Chef Shigeru Shiraishi, Takumi

2pm – 2.40pm DEMONSTRATION AND TASTING A Warrior’s Guide to Japanese Liquor By Ayuchi Momose, Sake Samurai

Meet the Experts!

3.15pm – 5.15pm WORKSHOP Shikoku Discoveries - Sanuki Udon-making Class By Shikoku Discoveries, Kagawa Kenjinkai An Udon-making workshop for children aged 10-12 years old. Limited to 15 pairs of child and parent. Admission is free. Free tasting for first 200 visitors (first-come, firstserved, while stocks last). Pre-registration is required at Kagawa Prefecture booth D1.

※17-18 October : Trade visitors only

19 October : Open to the public

Chef Shigeru Shiraishi Executive Chef of Takumi Restaurant He has more than 20 years of experience as a chef specializing in Sushi, as well as traditional and modern Japanese Cuisine.

Ms. Ayuchi Momose A Sake Samurai, she also gives seminars on Japanese sake at Hong Kong University Space, Japanese sake seminars. In addition to that, she’s the director of Sake Bar GINN and Momose Co., Limited in Hong Kong.

Chef Akihiro Maetomo Executive Chef of Chikuyotei, Intercontinental Hotels & Resorts Singapore He has more than 10 years of experience as a chef at the much-lauded, high-end Japanese restaurant.

Chef Janice Wong Chef and owner of 2am: dessert bar She is one of Singapore’s most famous and acclaimed pastry chefs. Well-known for her creativity, she’s always thinking of ways to make innovative desserts that will surprise and delight her customers.

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Chef Torii FORLINO A

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For further information, please email us. okinawajyanight@gmail.com

1 Fullerton Road #02-06 One Fullerton Singapore 049213

Venue : FORLINO - DINING ON THE BAY -

*Invitation only

Date & Time : Oct 18, 2013 (Friday) 18:30 ∼ (Registration starts at 18:00)

Organized by LINK & SUPPORT Consulting Services

Collaborated by FORLINO MIMIGAR WHISTLER WINE & SPIRITS PTE LTD AsiaX ETERNAL EMOTION