WAttention Singapore vol 8

W O N D E R L A N D J A PA N MICA(P)137/12/2010

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A TOAST TO NEW YEAR 新しい年に乾杯

FENG SHUI CITY, EDO A BEGINNER’S GUIDE TO SAKE FUKUI –A TREASURE BOX OF FOOD AND NATURE

ISSUE 08 Winter 2011

WATAMI SINGAPORE 2nd Anniversary Special Set 1st Prize: One Trip for 2 to Japan

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A

Main Dish 主 食 Please choose 1 from below. / メインを以下から 1 つお選び頂けます。

Mentai Cheese Tofu

厚揚明太チーズ焼 Tofu Baked with Cheese & Cod Roe

Watami Salad 和民サラダ Special Watami Salad with Tuna Mayo

Half Watami Salad 和民サラダ (ハーフ) Special Watami Salad with Tuna Mayo (Half)

Salmon Sashimi

Ishiyaki Bibimbap

BBQ Beef With Rice

石焼ビビンバ

Beef and Kimchee Rice in Stone Pot

石焼焼肉丼 BBQ Beef With Rice

Ishiyaki Salmon & Tobikko Gohan

Ten Zaru Soba

サーモン刺身 Salmon Sashimi

Sashimi Mori 7 或 or

天婦羅盛合せ Deep Fried Prawns & Assorted Vegetables

Agedashi Tofu

Atsuage Okaka Itame

揚げ出し豆腐 Deep Fried Tofu in Bonito Tempura Sauce

厚揚おかか炒め Bite-sized Tofu on Hotpan

A

刺身7品盛合せ Assorted Sashimi (7 kinds)

Tempura Moriawase

Main Dish

A

Tonpeiyaki Ishiyaki Salmon & Tobikko Gohan

石焼サーモンご飯 Salmon and Flying Fish Roe with Rice in Stone Pot

B

Hot Pot 鍋

Hire Katsu Tamago Toji ひれかつ卵とじ Pork Fillet Cutlet with Scrambled Egg Sauce

B

Sukiyaki Nabe

Main Dish

牛肉すきやき鍋 Beef Sukiyaki nabe

主食

Please choose from list

Hot Pot (Large)

下欄から選択

Tonkotsu kimchi nabe

鍋（大）

豚骨キムチ鍋 Pork kimchi nabe

Ishiyaki Bibimbap

Please choose from list

Please choose from list

Please choose 1 from below. / メインを以下から 1 つお選び頂けます。

Green Soybean (Cold and Hot) 枝豆（熱/冷）Green Soy Bean(Cold and Hot)

豚平焼 Tonpeiyaki (Pork, Cheese, Cabbage & Egg)

Hot Pot 鍋

あさりの酒蒸し Clams Cooked in Japanese Wine Sauce

或 or

下欄から選択

B

Asari Sakemushi

チキンかつ卵とじ Chicken Cutlet with Scrambled Egg Sauce

Please choose from list

天ざるそば Cold Soba with Tempura

和風ピザ Wafu Pizza

Chicken Katsu Tamago Toji

主食

石焼サーモンご飯 Salmon and Flying Fish Roe with Rice in Stone Pot

Wafu Pizza

石焼ビビンバ Beef and Kimchee Rice in Stone Pot

下欄から選択

下欄から選択

C

Drink ドリンク Please choose from below. / メインを以下からお選び頂けます。

Sukiyaki Nabe 牛肉すきやき鍋 Beef Sukiyaki nabe

Green Citrus Tea カラマンシー＆紅茶 Green Citrus Tea

Tonkotsu Kimchee Nabe(Large) 豚骨キムチ鍋（大） Pork Kimchee Nabe

Udon

200g

うどん Udon

C

Drink

ドリンク

Please choose from list 下欄から選択

2

Glasses

Udon

200g

うどん Udon

C

Drink

ドリンク

Please choose from list 下欄から選択

Green Citrus Cola カラマンシーコーラ Green Citrus Cola

4

Glasses

Green Citrus Yuzu Marmalade Soda

カラマンシー＆柚子蜜ソーダ Green Citrus Yuzu Marmalade Soda

Umeshu Rock Green Citrus Green Tea

カラマンシー＆緑茶 Green Citrus Green Tea

梅酒ロック Umeshu Rock

Umeshu Soda 梅酒ソーダ割 Umeshu Soda

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Approval no.: P111100039WT

Publisher Yasuko Suzuki Minook International (S) Pte Ltd 2B Craig Road Singapore 089662 Tei: (65)6324-2127

contents

Editor in Chief Naoki Kiyota

Sub Editor in Chief Ayako F Sogo

Partners

FEATURES

04 FENG SHUI CITY, EDO Edo was developed by shogun Ieyasu Tokugawa in the early 17th century, based on knowledge of Feng Shui.

10 A BEGINNER’S GUIDE TO SAKE What is sake? How to enjoy it? WAttention offers answers.

22 A BEGINNER’S GUIDE TO SHOCHU & AWAMORI Let’s explore the world of Shochu & Awamori.

REPORT

20 FUKUI –A TREASURE BOX OF FOOD AND NATURE Embraced by the wonders of nature, Fukui has beautiful landscapes and labyrinth of ria coastlines.

WAttention Tokyo faciobb Co.,Ltd Creative Commune LLC

Advertising Sales Ayako Miyazaki miya@mangosteen.com.sg Shima Kusunoki shima@mangosteen.com.sg Miyoko Takeuchi take@mangosteen.com.sg

Writer Kiyomi Fujioka

Design Teppei Nitobe

Editorial & Design Department in Japan Michiko Tamaoki Mizuho Ota Sonoko Azuma Yasuhisa Tamura

··· Writer and Editor ··· Writer ··· Illustrator ··· Graphic Designer

Photo courtesies JNTO, Japan Sake and Shochu Makers Association, Fukui Prefectural Government, Ben Simmons (Tokyo Megacity TUTTLE Publishing)

Photographer

COLUMN

18 HOW TO BE A GOOD TRAVELLER You won't feel embarrassed if you know basic manners and etiquette in Japan.

29 FINE DINING FEATURE Chikuyotei is best known as a traditional restaurant specializing Unagi.

REGULARS

32 HOME TREATS: JAPANESE RECIPES FOR YOUR DAILY TABLE Here are some popular Japanese home-cooked recipes to delight family and friends.

Takao Hara

Special thanks to Japan Sake and Shochu Makers Association, Fukui Prefectural Government, JNTO Singapore office, Kitchen Language Pte Ltd, Akiko Tomoda 本誌に関する日本国内でのお問い合わせ先 和テンション株式会社 Tel: +81-3-6418-5701 Fax: +81-3-6862-6760 E-mail: infotokyo@wattention.com WATTENTION is a publication of Minook International (S) Pte Ltd. All articles published are in good faith and based on bonafide information available to The Publisher at the time of press. The Publisher accepts no responsibility other than that stipulated by law. The Publisher also accepts no responsibility for unsolicited manuscripts, transparencies or other materials.

All rights are reserved and no part of this publication may be reproduced in part or full without the previous written permission of The Publisher. Neither can any part be stored or recorded, by any means. The opinions expressed in The Publication are those of the contributors and not necessarily endorsed by The Publisher.

This publication and the name are owned solely by Minook International (S) Pte Ltd, 2B Craig Rd, Singapore 089662.

Email: info@wattention.com. WATTENTION is published bimonthly and distributed throughout Singapore. Trademarks and copyrights for all other products, logos and depictions contained herein are the properties of their respective trademark and copyright owners.

All colour separation and printing by International Press Softcom Ltd. Licence No. L004/11/2011 International Press Building 26 Kallang Ave. Singapore 339417 Singapore MICA (P) 137/12/2010.

03

FENG SHUI 風 水 都 市 、 江 戸 CITY, EDO Tokyo's predecessor flourished through the power of "Qi".

Text and supervision/ Q-taro Koguma 文・監修／小熊 Q 太朗

Edo was developed by shogun Ieyasu Tokugawa in the early 17th century, based on knowledge of Feng Shui.

With a population of one million, one of the largest cities of the 18th Century Edo is the old name of the city now called Tokyo. It is a historic name, rather like Lutecia for Paris or Constantinople for Istanbul. It is a little known fact that Edo was one of the biggest cities in the world in the 18th Century. While Edo had a population of one million, London had 700,000 and Paris just 500,000. Edo was renamed Tokyo when the Tokugawa dynasty fell in 1867 after 300 years of reign. Today, the population of 04

Tokyo prefecture has reached 13 million, growing to 16 million during the working day. So what makes Edo/Tokyo this vibrant and successful?

After the Battle of Sekigahara, the most successful territorial Lord Ieyasu Tokugawa was appointed Shogun by the Emperor. He immediately made plans to build a new capital in Edo. Until then, the capital of Japan had always been in the west of the country, apart from rather brief spell during the

Kamakura period. At that time, Edo was just a deserted fishing village when Ieyasu chose it.

It seems that one of the reasons Ieyasu chose Edo was its favorable situation according to Feng Shui. From the ancient times, the Japanese believed East is the direction where new energy is born, as it is the direction where the sun rises. Another key factor was Mt. Fuji, which had been worshipped as a divinity, and was long-regarded as a

"Touto Meisho Surugachono-zu" by Hiroshige. The scene depicts the current site of the Mitsukoshi department store, with Mt. Fuji in the background.

Ieyasu Tokugawa (15431616). Appointed as Shogun in 1603. Amongst his contemporaries are Elizabeth I and Shakespeare.

The Polar Ster

NIKKO

Mt. FUJI

EDO (TOKYO)

Edo/Tokyo sits roughly East of Mt. Fuji, from where a great deal of Qi emanates.

Ieyasu was deified in Nikko after his death.

source of positive Qi （氣）. Combining the power of the East with the Qi from Mt. Fuji, Ieyasu imagined Edo flourishing.

First, Ieyasu established Edo castle as the center of his new capital. Then he began a huge project to build a canal network around it. He even relocated Tonegawa (Tone river) which opened into Tokyo bay, to pour emerge at the Pacific, mainly to allow the plan of the city to take a lucky form according

to Feng Shui. This construction project lasted for 60 years. To fund this project, Ieyasu mobilized all territorial lords to contribute. This monumental effort built the infrastructure of the city, which supported the Tokugawa dynasty. This is why Edo is said to be a Feng Shui city.

Upon building this grand design, Ieyasu got to know a very trusted Feng Shui master, priest Tenkai, who belonged to the Tendai clan of Buddhism.

He advised Ieyasu to build Kanei-ji (Kanei Temple) and Hie Jinja (Hie Shrine) to guard the two "Kimon (bad directions)" to protect Edo. After the death of Ieyasu, Tenkai chose Nikko (now a popular tourist destination) as a place to deify Ieyasu, and he built Nikko Tosho-gu. Nikko sits almost exactly north of Tokyo, which is the direction of the North Star, which symbolizes the ruler of the universe. Thus, Ieyasu had become the eternal deified ruler of Edo. 05

Edo Castle, was built where the East Gardens of the Imperial Palace now exist. It was surrounded by moats.

Edo prospered with energy boost of Qi from Mt. Fuji "Feng Shui（風水）", which literally means "wind and water", was first created in ancient China under the influence of the philosophy of Yin and yang and Wu Xing, as a practical method to utilize the power of "Qi".

Qi is the fundamental element of the universe, similar to energy. Qi flows from North East to South West, from higher places to lower places in an undisturbed environment. This flow is believed to bring prosperity to human activities. However, if this flow is obstructed by physical barriers such as mountains or buildings, Qi may stagnate and begin to decay, causing undesirable effects.

Feng Shui was introduced to Japan during 6th century together with Buddhism, then started to develop into a distinctly separate Japanese "Onmyo06

do" under the influence of indigenous animism and the Shinto religion. For example, the notion of "Kimon (bad directions)" doesn't exist in Chinese Feng Shui. Until the end of 19th Century, Feng Shui was regarded as a practical technology, equivalent to engineering technology these days.

Tenkai was one of the prominent scholars of Feng Shui and greatly helped Ieyasu with the grand design of Edo. He designed a city with a web of moats and canals, much like Venice in Italy, or Suzhou in China. Enormous amounts of merchandise flowing into the capital were sorted and delivered efficiently by these waterways. There were many wharfs specialized in handling rice, dried comestibles, or fresh fish etc. The Tsukiji Market, used to be called Nihonbashi Uogashi (the fish

wharf) and was located in Nihonbashi.

A point of interest around the layout of these waterways concerns a spiral of water with the Castle at the center.

According to Feng Shui, spiral shaped objects amplify Qi. Tenkai planned to gather and boost the Qi from Mt. Fuji using this spiral of water.

Nowadays, most of these canals have disappeared and many buildings have been constructed, leading some people to express concern over the disturbed Qi. However, there are also indications that planners have paid attention to the flow of Qi. For example, the redevelopment plan of Tokyo station seems to take into account of it. Hopefully, this recent trend will help Tokyo to keep its status as a world class exciting city well into the 21st century.

A map of Edo in the 18th Century. A spiral waterway can be seen with Edo Castle at the center.

Moats and canals worked as a Qi booster There were numerous warehouses alongside each wharf. During the Edo era, most of the downtown area was accessible by boat.

These illustrations are taken from this pictorial guidebook of Edo. illustration/ Susumu Zenyoji

07

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08

09

WAt tention meet s

Sake

A Beginner’s Guide to

日本酒

What is sake?

Only certain specific ingredients can be used to make (Japanese) sake. First, it has to be made from rice, and it must undergo a process known as filtering. Other ingredients are water and rice koji (cultured rice). Some sake are made using brewing alcohol known as jozo alcohol. Sake made from only rice, koji and water is called "Junmai (pure rice) shu (sake)", which has a rich rice flavor. Sake blended with jozo alcohol during the process cannot be called junmai shu. However adding it to the moromi mash heightens the fragrance and gives it a clear flavor.

Brief history Sake is believed to be first brewed in Japan between the 3rd and 4th century AD when rice cultivation was introduced. In ancient times, kuchikami, or the chewing of heated grains, were methods of fermentation until the discovery of koji, which occurred naturally in Japan’s humid climate.

Many of the brewing techniques which are not so different from cur-

rent ones were established in the Heian Period (794-1185). Pasteurization was already carried out during Muromachi Period (1336-1573) long before Pasteur. During the Edo period (1603-1868), sake was commercialized by merchants, and professional brewers called “Toji” emerged. Until now, brewing techniques have been inherited from generation to generation among toji families.

A wide variety - from daiginjo to honjozo Ginjo-shu 吟醸酒

Junmai-shu 純米

Sake made only from white rice, koji and water. It tends to have a mellow bouquet and a rich, smooth flavor.

Honjozo-shu 本醸造酒

Sake made with white rice which has been milled so that 70% or less of the grain remains, along with rice koji, brewing alcohol and water. It is known for its mild bouquet and a crisp flavor.

Futsu-shu 普通酒

All other types of sake fall under the category of Futsu-shu, which is consumed widely throughout Japan.

This category offers various tastes, with each brand of sake featuring a unique flavor that is characteristic of the brewery.

20%

Rice-polishing Rate

Sake made using white rice which as been milled so that 60% or less of the grain remains. It also contains rice koji and water, and may contain brewing alcohol. It is characterized by a fruity, somewhat floral bouquet and a clear, crisp flavor. If the rice is polished down to 50% or less, the sake is called Daiginjo-shu (大吟醸酒).

Ingredients

30% 40% 50% 60%

Rice, Koji

Rice, Koji and Jozo alcohol

Junmai-daiginjo-shu

Dai-ginjo-shu

純米大吟醸酒

Junmai ginjo-shu, Tokubetsu junmai-shu 純米吟醸酒・特別純米酒

70% Junmai-shu 純米酒

Rice, Koji, Jozo alcohol and Special Ingredients

大吟醸酒

Ginjo-shu, Tokubetsu honjozo-shu

Futsu-shu 普通酒

吟醸酒・特別本醸造酒

Honjozo-shu 本醸造酒

80%

100%

What is “polishing rate”?

This signifies the percentage of white rice left after it is polished. When the polishing rate is 60%, this means that 40% of the surface of the rice has been removed.

Sake Meter Value (SMV) - 6.0 Very Sweet

0 Mild

+6.0 Very Dry

Different ways to drink sake

Sake-“The best medicine”

Master brewers have smooth skin

Japanese sake can be enjoyed at a wide variety of temperatures—from 0ºC (mizoresake) to 55ºC (tobikiri-kan). There are other drinking options, including adding water, ice, hot water, or soda water, which can offer rich rewards. Sake can also be used as a variation on traditional Western cocktails.

Data from research indicates that a certain amount of alcohol can help reduce the risk of heart disease, cancer, osteoporosis, amnesia, arterial sclerosis, heart attack and liver cirrhosis. Alcohol is also known to improve circulation and relax tight muscles.

Master brewers - sake-making professionals - are known to have smooth hands with fine skin. It has been found that the koji mold so vital to brewing sake also helps to whiten skin by suppressing the formation of the melanin pigment that causes brown spots.

10

*Source: Akiko Tomoda The Sake Selection̶Brands of Distinction Gap Japan Co., Led. (2009)

rt o p e R t Even International Food with Sake Pairings

“Sake for a Cause” 7(Fri)-10(mon) Oct. 2011

Sake Pairing with Asian

and Western Cuisine

ts Sake Tasting and Dining Even Tohoku Earthquake Relief

Charity Fundraiser

Sake for a Cause sake and special Luncheon/Dinner with Tohoku Akiko Tomoda, lecture on sake basics by Ms. sake taster and sommelière

Tohoku, delivered from breweries in sommelière in Japan.

Enjoy various fresh sake directly acclaimed sake taster and

by Ms. Akiko Tomoda, the Orihara Shoten. The and a special bilingual lecture selected by Ms. Tomoda and best matching sake carefully Every dish comes with the and French. cuisines: Japanese, Thai, Italian series offers four different of food and sake! in Tohoku.

Expect an eye-opening marriage Red Cross for disaster relief will be fully donated to Japan Net proceeds from the event

7 October, Friday

Kushiyaki) Lunch at TORITAMA (Japanese Kaiseki) Dinner at KUMO (Japanese

12:00 – 13:30 19:00 – 21:00

8 October, Saturday Kaiseki)

19:00 – 21:00

9 October, Sunday

18:00 – 20:00

Dinner at KUMO (Japanese

Dinner at JIM THOMPSON

(Thai)

10 October, Monday

Lunch at SENSO (Italian) Dinner at AU JARDIN (French)

12:00 – 13:30 18:00 – 20:00

please log on to www.wattention.com.

For details and registration, notice. of events may change without Limited seats only. Schedule the latest information.

Please check the website for

Special Guest from Japan

Akiko Tomoda -Total beverage consultant-

Sommelière, wine coordinator advisor Japanese sake taster, shochu Society Chairperson Japan Beverage Business comprehensive book Author of the first bilingual - Brands of Distinction” on sake: “The Sake Selection

LUNCH: SGD 150.00 DINNER: SGD 250.00 on sake basics by Ms. Tomoda. with 30 minute lecture

CONTACT

RESERVATIONS

http://www.wattention.com Sponsored by

event@mangosteen.com.sg

Under the auspices of

Hosted by

Presented by

www.wattention.com

www.mangosteen.com.sg

9/14/2011

Sake_leaf.indd

10:33:42 AM

1

At our charity dining event held in October, we collaborated with five different restaurants to prepare their specialty courses to be paired with sake. Each dish was carefully coordinated with the best-matched sake and serving style by Ms. Akiko Tomoda, a sommelière and sake specialist. Take a look at some of the highlights from the event and you will discover how sake can be matched with various cuisines.

Oct 7th

at Robertson

Toritama

Quay

Japanese Kushiyaki

Kumo

Japanese Kaiseki Course

Chef Murakami's popular kushiyaki and "Toritama Don" (grilled chicken rice bowl) paired really well with chilled junmaishu.

Oct 9th

Jim Thompson

at Dempsey

Thai Cuisine

Au Jardin

Every dish within the kaiseki course was a piece of art, such as this beautifully-prepared sashimi with edible shiso flower to garnish.

Oct 10th

at Club St.

Senso Italian

Everyone enjoyed the harmony of spiciness and sweetness.

Thompson's drink menu features various sake too.

Oct 10th

at Tanjong P agar

Oct 7th & 8th

Jim

at Botanic G arden

French

Guests enjoyed a great sake pairing with oysters and cheese. Who could imagine sommelièrs pouring sparkling sake into a champagne glass?

It is little known that sake goes great with pasta and foie gras. Chef Schmid's stylish Italian pairings had the ladies raving.

Frequently asked questions: Q: A:

How long can sake be stored?

The best time to drink sake is the moment you buy it. So drink it as soon as you can!

After you open the bottle, it can be kept fresh in the fridge for several days if you want to enjoy a different, mature flavor.

If you still cannot finish it, try pouring it into a bathtub and make a sake bath (or even foot bath) to soften your skin!

Q: A:

Answered

by Akiko Tomoda

Is it better to keep them in a wine cellar?

Sake does not require humidity control, so keeping it in the fridge is best.

Q: A:

Is there any vintage sake?

We usually drink sake the moment it goes into the market (right after brewing).

However, premium quality sake can be aged under ideal conditions. You can also buy sake that states its vintage year, or aged sake known as "choki jukusei shu" or "koshu" in the market.

At charity sake tasting event “Sake for a Cause” October 7 – 10, 2011 Organized by WAttention (Minook International Pte Ltd) / Sponsored by Orihara Shoten / Hosted by Toritama, Kumo, Jim Thompson, Senso, Au Jardin Advertisement sponsored by Society of Family Offices and Singaporefair.com / Under the auspice of JETRO Singapore

11

Fukuchitose En 【福千歳 圓】

Fukuchitose Fuku 【福千歳 福】

Classification / Yamahai Junmaishu Polishing ratio / Koji rice 60% added to the moromi mash 65% Alcohol level / 15.3 Sake meter value / + 3

Classification / Yamahai Junmai Daiginjo Polishing ratio / Koji rice 40% added to the moromi mash 50% Alcohol level / 16.5 Sake meter value / + 3

■Tajima Shuzou

■Tajima Shuzou

Message from the brewery: With its full-bodied taste, it goes great with rich-flavored dishes such as Chinese cuisine. Enjoy it chilled, warm (okan) or at room temperature.

Message from the brewery: A rare junmai daiginjo using the “yamahai” brewing method. Its richness will not dilute even with ice. Received many awards including the International Wine Challenge Silver Medal.

1-3-10 Momozono, Fukui-shi, Fukui www.fukuchitose.com

1-3-10 Momozono, Fukui-shi, Fukui www.fukuchitose.com

Sake Brand Selection Daiginjo Fukuichi 【大吟醸 福一】 Classification / Daiginjo Polishing ratio / 40% Alcohol level / 17.5 Sake meter value / + 5.5

■Manatsuru Shuzo

11-3 Meirin-cho Ono-shi, Fukui www.manaturu.com

Message from the brewery: The smooth flavor is accented by subtle fruitiness and ends with a crisp finish.

This elegant sake’s perfectly balanced aromas will linger on your palette.

Former celebrity football player Hidetoshi Nakata’s favorite.

Hakuryu 【白龍】

【純米吟醸 奏雨-sow-】 Classification / Junmai Ginjo Polishing ratio / 50% Alcohol level / 13.8 Sake meter value / -12

■Manatsuru Shuzo

11-3 Meirin-cho Ono-shi, Fukui www.manaturu.com

Message from the brewery: This refreshing and exciting flavor has just the right mixture of clear, elegant sweetness and citric acidity. The sake is smooth and exhilarating, reminiscent of the dulcet tones of raindrops.

Hakuryu Manman 【白龍 漫々】

Classification / Junmai Daiginjo Polishing ratio / 40% Alcohol level / 16.5 Sake meter value / + 3

Classification / Junmai Ginjo Polishing ratio / 50% Alcohol level / 15.6 Sake meter value / + 3

■Yoshida Shuzo

■Yoshida Shuzo

Message from the brewery: Made from Yamada Nishiki rice cultivated by the brewery itself, along with underground soft water. Elegant flavor of rice and gentle bouquet. Freshly dry.

Drink it chilled in a wine glass.

Message from the brewery: Rich rice aroma and full-bodied flavor. One of the most popular sakes at soba and sushi restaurants in Fukui. Drink it chilled in a wine glass or at a room temperature.

7-22 Kitajima, Eiheiji-cho, Yoshida-gun, Fukui www.jizakegura.com

12

Junmai Ginjo Sow

7-22 Kitajima, Eiheiji-cho, Yoshida-gun, Fukui www.jizakegura.com

Dassai 23

Dassai 39

【獺祭 磨き二割三分】

【獺祭 磨き三割九分】

Classification / Junmai Daiginjo Polishing ratio / 23% Alcohol level / 15 Sake meter value / - (Semi dry)

Classification / Junmai Daiginjo Polishing ratio / 39% Alcohol level / 15-16 Sake meter value / - (Semi dry)

■Asahi Shuzo

■Asahi Shuzo

2167-4 Osogoe, Shuto-machi, Iwakuni-shi, Yamaguchi http://asahishuzo.ne.jp

2167-4 Osogoe, Shuto-machi, Iwakuni-shi, Yamaguchi http://asahishuzo.ne.jp

Message from the brewery: The best Dassai using Yamada Nishiki rice milled down to 23% of its original size, the highest polish rate in the industry to date. Smooth and fresh tasting with a flowery bouquet.

Message from the brewery: Tropical and flowery bouquet reminiscent of fresh mango and pineapples.

The sweetness on the first sip is followed by a crisp finish.

Dassai Sparkling Nigori 50

Dassai 50 【獺祭 50】 Classification / Junmai Daiginjo Polishing ratio / 50% Alcohol level / 15-16 Sake meter value / - (Semi dry)

■Asahi Shuzo

2167-4 Osogoe, Shuto-machi, Iwakuni-shi, Yamaguchi http://asahishuzo.ne.jp

Message from the brewery: Most standard and popular Dassai from Yamada Nishiki. It’s sake for high end but also good for beginners and casual occasions. Refreshingly dry and subtly sweet with a fruity bouquet.

【獺祭 発泡にごり酒50】 Classification / Junmai Daiginjo Polishing ratio / 50% Alcohol level / 16-17 Sake meter value / - (Semi dry)

■Asahi Shuzo

2167-4 Osogoe, Shuto-machi, Iwakuni-shi, Yamaguchi http://asahishuzo.ne.jp

Message from the brewery: It goes through a secondary fermentation inside the bottle just like champagne.

Delicate flavor of junmai daiginjo with a powerful sparkling sensation. Store it in a fridge and serve it really chilled.

Plum Wine

Junmaishu Kinokuniya-Bunzaemon 【純米酒 紀伊国屋文左衛門】 Classification / Junmaishu Polishing ratio / Koji rice 58% added to the moromi mash 55% Alcohol level / 15 Sake meter value / -1

■Nakano BC

758-45 Fujishiro, Kainan-shi, Wakayama www.nakano-group.co.jp

Message from the brewery: Named after the legendary Edo Period merchant from Wakayama, “Kinokuniya Bunzaemon”. Gentle flavor with the distinctive aroma of rice.

Kishu Umeshu “Beni Nanko” 2011 【紀州梅酒 紅南高】 Classification / Plum wine Polishing ratio / Alcohol level / 20 Sake meter value / -

■Nakano BC

758-45 Fujishiro, Kainan-shi, Wakayama www.nakano-group.co.jp

Message from the brewery: Made from only hand-selected Beni Nanko, which is known as the “plum of plums”. Rich tanginess and sweetness with peach-like bouquet. Great when mixed with soda on-the-rocks.

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Adding yeast starter to the moromi mash starts the fermentation process.

The world wide sake brand from a small village In a small village of 14,000 residents in southern Honshu lies the small brewery of Asahi Shuzo, which specializes in brewing only one brand of premium daiginjo: “Dassai.” Since their first shipment overseas 9 years ago, they have become one of the most celebrated sake brands in the world. Nevertheless their policy of sake-making remains the same—making sake that touches every customer’s heart regardless of where they are, whether it’s in their neighborhood village or in big cities like New York.

In pursuit of sake-making

that touches every customer’s heart Asahi Shuzo’s policy is: “Total devotion to making “Dassai” that touches every customer’s heart” They have introduced cutting-edge technologies such as the use of centrifuge machines for filtering, as well as air-conditioned facilities to keep the sake fresh throughout the brewing process.

The koji mold is processed by hand for 2 consecutive days under a constant 40ºC heat. All these painstaking processes arise from one reason—to hear their customers say, “It is delicious!”

Making koji requires careful observation and rigorous control Asahi Shuzo brewery in Shuto-machi

Keeping the same flavor whether in Japan or Singapore

Their other policy on sake-making is to “never regionalize the flavor of Dassai no matter where they are in the world.”

Dassai is never brewed to tailor to particular regions, and it tastes the same no matter where you drink it. In other words, they never compromise on their quality. This is why “Dassai” is one of the most popular sake in the celebrated cities such as Tokyo, New York, Paris and Hong Kong.

Dassai Niwari Sanbu

ASAHI SHUZO CO.,LTD.

Dassai Niwari Sanbu (Dassai 23) represents the height of their production, which is based on the rice polishing rate of 23% – the highest polishing degree in any sake to date.

Distributor in Singapore:

polishing the grains down to 23%

A Dassai bottle with the beautiful Shuto-machi in the backdrop 14

“It’s not about the highest polishing degree,” says the brewer, “because we are never just satisfied by that. It is more important that we provide the best taste in the world.”

Only the extremely high degree of polishing enables the co-existence of clear and elegant flavors, with delicate yet deep notes. It takes maximum 168 hours for Yamada Nishiki grains to become tiny pebble-like jewels tailored for Dassai Niwari Sanbu.

Sip by sip, you can now enjoy the various fascinating flavors brought to you by these white jewels of sake.

2167-4 Osogoe, Shuto-machi, Iwakuni-shi, Yamaguchi JAPAN 742-0422 http://asahishuzo.ne.jp/ Orihara Shoten (Tel: +65 6836 5710) MayBev Pte Ltd (Tel: +65 6268 7837)

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Japanese etiquette for visitors <6>

How to Be a

Sakura Kumata

Various styles of serving Sake

In Japan, sake is served chilled, at room temperature or warm, depending on the quality of sake and the drinker’s preference. Traditionally, sake is drunk from small cups called choko, and is poured from a ceramic flask called tokkuri. However, people have adopted lots of different ways to enjoy Sake nowadays. Sakura and Kumata will introduce the ways of tasting Sake.

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Who said you can’t drink sake in a wine glass?

Masu is another traditional cup for sake – it’s a box-like receptacle, which was originally used for measuring rice to pay taxes to the local government during the Edo period. People then started using it as a cup to drink sake at special occasions, like at weddings or ceremonies.

In some restaurants, as show of generosity, the server may put a glass inside the masu and pour until the sake overflows and fills both containers.

After finishing the sake in the glass, you could either sip rest of sake directly from masu or pour it into the glass. When sipping from the masu, putting your lips on a straight edge, rather than at a corner, is the formal way of drinking.

Sonoko Azuma

Illustrator & Manga Artist

She started her career working for one of the most established manga magazines in Japan. Since then, her artworks have been widely featured in publications and websites.

Tokkuri (Flask)

Generic term for ceramic flasks used to serve sake. Tokkuri come in all shapes and sizes.

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酒器

Choko (Cup)

The cups used for drinking sake are generally small cylindrical vessels called choko.

3

Apart from using traditional Japanese tableware, you can enjoy sake in a wineglass. For Junmai, treat it as if it were red wine at room temperature to appreciate the aroma of rice. For Honjozo or a dry type of sake, drink it like white wine; chilled in a fridge beforehand. On both occasions, swirl the sake in the glass to draw oxygen from the air into the sake to release its aroma and flavor. It would be good to serve Happoshu (sparkling sake) like champagne in a flute glass. Just be sure to let the bottle stand and chill it well. Be cautious when opening it to avoid spilling.

What is “masu zake”?

When you travel, you tend to meet different kinds of people and be in touch with other cultures, but do you know about their local etiquette?

Miss Wattention, SAKURA, and her little bear KUMATA will show you how to enjoy Japan's unique culture in an authentic way.

You won't feel embarrassed if you know basic their manners and etiquette.

Warm or cold?

Sake is a unique liquor that you can drink either warm or cold. Even subtle differences in temperature can change its flavor. It’s usually said that the rich Junmai is most suitable as a warm sake. To make warm sake, put a tokkuri filled with sake in the center of a pan and pour water into the pan, then heat it until the sake warms to about 40ºC-45ºC.

A new way of enjoying sake

There are more casual ways to enjoy sake.

Samurai Rock, a simple yet tasty cocktail, is one of them. Prepare a whisky tumbler full of ice cubes, then pour in the sake and squeeze a half-cut lime into the glass. The drink goes very well with a rich fatty meal and is a refreshing cocktail in hot weather.

It’s a good companion to Singapore’s local food too!

WAt tent ion meet s

Sake

beauty

for

Have you heard of “sake furo” or sake bath?

It is popular with Japanese for beauty and health.

Sake is said to be good for your skin and master brewers have a reputation of having soft hands. An experiment at a sake brewery in Hyogo seems to bear this out. Eleven employees were asked to drink 270 ml of sake. The moisture content in their skin was measured after two hours and was found to have risen 30 percent. As a control the same individuals drank an non-sake alcoholics drink, which were found to have no affect on moisture content.

Must-try Promotion Japanese inspired Ikeda Spa recommends its seasonal package WATTENTION SAKE SPA PROMOTION comprises of 1 hour and 45 min of luxurious treatments i.e. 30min Rice Bran Polisher + 30min Sake Hinoki Bath + 45min Pearly Rice Wrap

>>> 50% OFF@$138

Top up $20 to upgrade Rice Wrap to 45 min Shiatsu Massage.

Sake has found to have many cosmetic benefits: 1 . Spots and freckles Most women with sensitive skin often find themselves suffering from spots and freckles. The cause of these skin problems are melanin pigments. If there is an excess of these, they will form spots, freckles, or worse, even moles.

Japanese sake contains koji acids that can inhibit the creation of melanin pigments. As a result, it reportedly helps whiten the skin and is widely used by cosmetic companies for these reasons.

2 . Brighter Complexion Sake raise your body temperature up +2 degree, making your blood vessels wider, as well as stabilize your blood pressure and improve your circulation. Your skin will seem like having a brighter complexion.

3 . Anti-aging Koji acid also helps to slow the effects of aging and promote the growth in the hair roots.

SMS WA12<space>NAME<space>EMAIL to 8114 5188 to enjoy this discount.

Or simply scan the QR-code using your phone to SMS your booking now!

*Prior appointment is required. Valid for fi rst time customers only. *Valid till 31 Dec 2011

Kikumasamune, highly establish sake brand The sake that Ikeda Spa use in the sake bath is no other than the famous Kikumasamune. Kikumasamune has a history dating back 352 years.

The brewery was first established in Nada in Hyogo Prefecture in 1659. It has built its reputation to produce the best dry sake in Japan due to its secrets of "Kimoto Tsukuri", a complex brewing process that must be performed by hand.

IKEDA SPA

787 Bukit Timah Road (off Sixth Ave.) Tel:6469-8080 Daily 13:00-22:30 www.ikedaspa.com 19

Rice field of Koshi Hikari

Fukui Umeboshi (pickled plum)

Echizen Urushi sake cups “Tri Tura”

Fukui—a treasure box of food and nature Fukui lies in the Hokuriku region along the coastline facing the Sea of Japan. Embraced by the wonders of nature, Fukui has beautiful landscapes and a labyrinth of ria coastlines. Previously called Echizen when it was founded in the 7th century, Fukui is steeped in history and tradition, part of which includes a heritage of superior crafts.

Guided by

Akiko Tomoda

Fukui Food Ambassador Total Beverage Consultant, Sommelière and Sake Specialist

Epicures’ Heaven 越前がに

Echizen Gani (crab) Often referred to as the king of winter food, Echizen Gani is known for its firmness and natural sweetness. It can be as long as 70cm (27 inches) including its leg span. It can be eaten raw, boiled, or grilled. Available from November to March.

Wakasa Gyu

若狭ふぐ

Echizen Urushi wine glasses

Wakasa Fugu (blowfish) Blowfish from Wakasa Bay – a famous fishing spot with a good tidal float – are known for their freshness. It can be served raw or in a hot-pot (tecchiri). Available from November to February.

若狭牛

Wakasa Gyu (beef) Wakasa Beef has roughly a 100-year history and is known throughout Japan as a top-grade beef. It is fine-textured and flavorful, and popular for its light and refined aftertaste.

Due to its limited amount, Wakasa Gyu is only available within Japan.

福井米

Fukui Mai (rice)

The Japanese premium rice brand “koshihikari” originated in Fukui. With good quality water and four distinctive seasons, Fukui has developed a reputation as one of the best rice-producing regions in Japan.

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Wakasa Fugu

Echizen Gani

地酒

Local Sake

Fukui has an excellent Manatsuru shuzo reputation throughout Japan for its jizake, which is also often offered to business class passengers on international flights.

Currently, 35 breweries make jizake, and it is rare for a single prefecture to host such a large number. Most of Fukui’s breweries are rather small scale, and are characterized by the brewery owners who are also the master brewers. These brewers hold the ulti-

Tajima shuzo

Yoshida shuzo

mate responsibility for their sake, leading to scrupulous work where each bottle of sake becomes a high-quality, handmade product.

Nowadays, young brewmasters are producing new styles of sake to attract more young people. Likewise, young craftsmen from the traditional craft industry are producing new products, such as Echizen Urushi (lacqureware) wine glasses and cups.

The Dinosaur’s Home

How to get to Fukui

福井県立恐竜博物館

Fukui Prefectural Dinosaur Museum Since the research first started in 1989, Fukui has been known as the “dinosaur region” of Japan, where the largest amount of dinosaur fossils have been excavated. The Fukui Prefectural Dinosaur Museum exhibits 40 whole skeletal bodies of dinosaurs and is one of the three greatest dinosaur museums in the world.

Hokkaido

N

“Dinosaur Hall” Dinosaur Museum

51-11 Terao, Muraoka-cho, Katsuyama, Fukui Tel: (+81) 779 88 0001 Email: info@dinosaur.pref.fukui.jp Opening Hours: 9:00 a.m. – 5:00 p.m.

Closed: The 2nd and 4th Wednesday of every month, 29 Dec. to 2 Jan.

Fukui Nagoya

Tokyo

Osaka

Blessings of Nature

Kyushu

東尋坊

From Tokyo

Tojinbo

Tojimbo features magnificent pillar-shaped rocks created by sea erosion. Extending for about 1 km, it commands an impressive view against the raging waves of the Sea of Japan.

Such a gigantic columnar joining of pyroxene andesite can only be found at this location in Japan. Owing to this geologically rare phenomenon, Tojimbo is designated as a natural monument of scenic beauty.

Sunset in Tojinbo

By airplane: Haneda – Komatsu – (airport limousine) – Fukui 2 hours

Mikata-goko in summer

By train: JR Tokaido Shinkansen (via Maibara) and Hokuriku Line limited express 3.5 hours

三方五湖

From Osaka

Mikata-goko means “five lakes of Mikata”, and as the name implies, there are five lakes located between Mihama and Wakasa Town in Fukui. Each lake has different natural aspects‒salt water, fresh water of brackish‒and differ in depth. They are also called five-colored lakes as they hold an individual beauty during each of the four seasons. This highlight of the Wakasa Bay National Park is registered on the Ramsar List of Wetlands of International Importance.

From Kyoto

Mikata-goko

By train: JR Kosei Line limited express 2 hours By train: JR Special Rapid Service to Tsuruga 1.5 hours

From Nagoya

By train: JR Hokuriku Line limited express 2 hours *Information provided by Fukui Prefectural Government and Fukui Tourism Association

Fukui Tourism Website (English):

www.fuku-e.com/lang/english/

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“KANPAI”

YAKINIKUTEI AO-CHAN

Proudly offering the best quality Yakiniku meats

with

SHOCHU! Japanese restaurants in Singapore offer various shochu and awamori from all over Japan. Why don’t you give it a try ?

Shochu Promotion •Saiba (Rice ) •Taiga no Itteki (Barley) •Kobiki and Ikkomon (Sweet Potato) *Please ask staff for more details. *From 1 to 31 Dec 2011

3 kinds Shochu Sampler Promotion *Valid till 31 Dec Order 1 Gyutan Plate and get Free 3 kinds shochu Sampler

Tantakatan (Shiso) U.P.$9.50 Tomino Houzan (Sweet Potato) U.P.$14.00 Hoshadon (Barley) U.P.$12.50 *Must present this page to receive the promotion

Recommended Shochu

Senman (Rice) $88 (720ml) $9.50/glass

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One of the oldest Yakiniku, Japanese Grill restaurants in Singapore founded by a Japanese owner, it proudly offers high quality ingredients, including the much-loved US beef Karubi (prime rib), which comes from a precious 1 % of the cow. Yakiniku Ao-chan also has a good stock of real Japanese Kuroge Wagyu from Japan. The friendly atmosphere makes you feel like you’re in Japan, and the price is surprisingly affordable considering the quality, especially Australian wagyu, which is priced more reasonably here than the other restaurants.

100 Orchard Road #02-22/26 Concorde Hotel Tel: 6735-6457 Mon-Fri 12pm-2:30pm 6pm-11pm Sat, Sun & PH 3pm-10:30pm

SANDAIME BUNJI

MIZ JAPANESE RESTAURANT

The specialities, Oden and Gyutan from Miyagi

Great taste with no frills by a veteran chef

Managed by a Japanese company that originates from Miyagi prefecture in the Tohoku region, this Japanese restaurant specializes in Oden (Japanese pot-au-feu) made with various fishcakes, as well as Gyutan (grilled beef tongue); both of which are well-known local delicacies of Miyagi. Those who are not familiar with the taste of Tohoku cuisine can try out their reasonably-priced sets that feature their signature dishes.

With an open concept kitchen, diners can watch the staff at work around the custom-made open fire oven and charcoal grill stand.

After working for some of the best restaurants in Japan and Singapore, Japanese chef decided to open a down-to-earth kind of restaurant - a little hideout located in lively Tanjong Pagar, which is a no frills joint offering the great taste of authentic Japanese home cooking, using carefully selected fresh ingredients.

Considering the quality, the price is unbelievably reasonable, so it’s not surprising that many Japanese food lovers are regulars here.

9 Raffles Blvd. #01-14/15 Millenia Walk Tel.6333-1516 Mon-Fri 11:30am-3pm, 5pm-11pm Sat 11:30am-11pm Sun 11:30am-9pm

Reccomended Shochu Tenson Korin, Kuro Kirishima, Atsuhime, Akamuzuki, Iichiko, Kuro Enma, Kan no ko, Senman and more!

Aka Kirishima $17/glass (while stocks last) Free Flow Drinks $30(2hr)

7 Craig Road Tel: 6225-5761 /6225-5961 Mon-Fri 11:30am-12am Sat, Sun, PH 12pm-10pm

*Please ask our staff for details.

TSUBOHACHI

HIMAWARI

Indulge in Izakaya culture

Bountiful Japanese buffet at affordable prices

Tsubohachi which has more than 350 outlets in Japan makes its first international debut out of Japan in Singapore. “Izakaya culture” was first started by Tsubohachi and has since set the standard of Izakaya where Japanese executives gather for drinks and foods after work. They offer a cozy and comfortable environment for catching up with friends and family with a focus on quality food catered to be shared by all at the table. Fresh seafood and seasonal ingredients are imported from Hokkaido to ensure the consistency of the flavours of the dishes.

Recommended Shochu

201 Victoria Street #04-08/09/10 Illuma Tel: 6835-7056 Mon-Thu 11:30am-3pm 6pm-10:30pm Fri-Sun&PH 11:30am-10:30pm www.tsubohachi.com.sg

New Experience of Flavored Umeshu (Banana, Mix Berry, Melon) $8/glass $70/bottle (720ml)

This eatery has won accolades from various local media for their a-lacarte Japanese buffet. Headed by experienced Japanese chef, Mr. Nakaoka, the buffet features over 100 kinds of authentic Japanese fare, including shabu shabu and sukiyaki.

Some ingredients, like Japanese vegetables and meat, are flown in directly from Japan. Gourmands have touted it as a very affordable yet high-grade buffet, ideal for gettogethers.

Changi Business Park 1 Changi Business Park Crescent, #02-19 Plaza 8 Tel: 6834-3313 Alexandra 991B Alexandra Road Blk 4, #01-08/09 Tel: 6272-1110

*Terms & conditions apply to all promotions, ask staff for details. Not valid with any other discounts or special offers.

1- for-1 Promotion •Shochu “Gokoo” $10/glass

Beer Promotion

•Asahi Draft $5/glass

Tsudoi 9 course $63 Utage 10 course $73 Both course including 2 hours free

flow Shochu, Awamori, Shochu cocktails, Draft Beer, Standard Cocktails and Soft Drinks.

*2 days advance reservation compulsory *Minimum 4 pax

Private Group Party Plan A (3hrs) $68/person Private Group Party Plan B (3hrs) $78/person Both plans with 2 hrs free flow drink

Shochu, Awamori and Shochu Cacktails.

including

*3 days advance reservation compulsory *Minimum 25 pax

KUMO JAPANESE KAISEKI RESTAURANT

Uomasa

An enchanting dining experience awaits

Casual and bustling diner

Inspired by wild forests of Japan, the restaurant ambience features natural elements that complement the traditional Japanese school of Kaiseki cuisine. Kaiseki, the talented Japanese chef’s specialty, is an art that balances the taste, texture, appearance and colors of food, uses only fresh and seasonal ingredients to enhance flavors. The menu is constantly changing to bring out the best of each season’s products. It also serves a good assortment of sake and shochu. ●Winter Omakase Kaiseki $168~ ●Chi Kaiseki $78 12 Gopeng Street #01-58 Icon Village Tel. 6225-8433 Mon-Sat 11:30am-2:30pm 6:30pm10:30pm Closed on Sunday

Located at Ebisboshi Shotengai, three Japanese restaurants under one roof, Uomasa has its 15 years history in Bangkok and voted as one of the authentic Japanese dining in Asia. It serves a good selection of a la carte menu features a broad range of Japanese food as well as a comprehensive list of sake, shochu, cocktails and wines.

Diners have options to take a seat at the sushi bar observing the live preparation of the meal, or simply sit down and relax at the al-fresco dining area.

Reccomended Shochu

Tomi no Houzan $220/bottle (1800ml) $12/glass

1 Kim Seng Promenade #01-22 Great World City Tel. 6235-1295 Sun-Thu 11:30am-10pm Fri, Sat & Eve of PH 11:30am-10:30pm

EN JAPANESE DINING BAR @ Mohamed Sultan

EN JAPANESE DINING BAR @ Bukit Timah

One of the first Okinawathemed izakayas

Family-friendly izakaya for food lovers

Established in 2000, En Japanese Dining Bar is built upon the concept of a modern izakaya, which is extremely popular among the cosmopolitan crowd in Japan. Specializing in the cuisine from Okinawa where owner had spent his childhood and has kept a great love and passion for, the menu is without a doubt composed of authentic ingredients from Okinawa itself. En provides a dining experience with simply good food, drinks and service at its best.

As the second outlet under the En brand in Singapore, it was opened in 2007 to reach patrons in the Bukit Timah neighborhood. Since then, this family-friendly izakaya restaurant has gained a great popularity among the Japanese and locals alike. A favorite among the loyal patrons is the a la carte buffet composed of more than 50 dish varieties including sushi and sashimi, as well as their hearty Okinawan cuisine and Beef Shabu Shabu.

207 River Valley Road #01-57 Tel. 6735-2212 Sun-Thu 6pm-12am Fri, Sat & Eve of PH 6pm-3am

A la carte Buffet

Beef Shabu Shabu or Sukiyaki & Many A la carte items!

$48/person Mon-Thu $52/person Fri-Sun, PH&BPH $18/child (6-12old) Top up $35 per person to enjoy 2 hrs

free flow Shochu, Awamori, Shochu cocktails, Draft Beer,

557 Bukit Timah Road #01-14/16 Crown Centre Tel. 6468-5710 Mon-Fri 6pm-11pm Sat, Sun & PH 12pm-3pm 6pm-11pm

Standard Cocktails and Soft Drinks.

EN GRILL & BAR

Z’EN JAPANESE CUISINE

Sizzle your taste buds

Stylishly zen modern dining

Its extensive selection of Japanese grilled items and kushiyaki are barbecued over premium charcoal, including skewered items that are offered alongside unique Japanese-infl uenced tidbits, and a full bar that carries a discerning variety of sake, shochu, awamori, wine and sprits.

En Grill & Bar features three spaces: an open-concept kitchen and communal dining area, an elegant indoor lounge and an alfresco dining area with an outdoor bar.

207 River Valley Road #01-60 Tel. 6732-6863 Mon-Thu 6pm-2am Fri, Sat & Eve of PH 6pm-3am Closed on Sunday

A playful twist to the word En, Z’en is a sister outlet of En group, focusing on relaxed dining with a sense of calm and tranquility as its name suggest.

Reflecting the philosophy in its food, the Japanese executive chef combines traditional recipes with a modern touch to create some hugely popular dishes while keeping them neat, clean and uncomplicated.

Economy Pack $58/person Enkai Pack $68/person Tokusen Pack $80/person All Packs including 2 hours free flow

205 River Valley Road #01-75 Tel. 6732-3110 Mon-Fri 12pm-2:30pm 6pm-12am Sat, Sun & Eve of PH 6pm-12am

Shochu, Awamori, Shochu cocktails, Draft Beer, Standard Cocktails and Soft Drinks.

*2 days advance reservation compulsory *Minimum 4 pax

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Shochu & Awamori

pecial collaboration hochu/awamori & 4 cuisines Chefs from four different cuisine styles collaborated with WAttention to present special recipes of oysters paired with different shochu and awamori. Shochu can be enjoyed during meals and is a perfect match for many different cuisines.

When I tried awamori, I thought of vodka, and then Bloody Mary.

The oyster gazpacho is a mild-tasting shooter rimmed with basil salt.

I would drink really cold awamori with this cold and refreshing dish.

麦焼酎

JAPANESE + MUGI (BARLEY)

Kaki no shochu mushi (shochu-steamed oyster)

ITALIAN + AWAMORI

Created by Desmond Goh ar Ochre Italian Restaurant Orchard Central 181 Orchard Road #11-03/04 Tel: 6634 0423

泡盛

I used kabosu (citrus fruit) and yuzu kosyo (pepper) from Oita where it is known for mugi shochu. I would drink straight shochu with this to enjoy the enriched flavor of steamed oysters.

焼 酎

Created by Nobuaki Hirohashi at Kumo Japanese Kaiseki Restaurant Icon Village 12 Gopeng Street #01-58 Tel: 6225 8433

米焼酎

CHINESE + KOME (RICE)

I’ve tried many times to find a right proportion of shochu and our original sauce.

I would drink straight shochu at room temperature so I don’t alter the warmth of the oyster which is steamed for 2 minutes.

Created by Li Yan at Spring Ju Chun Yuan Restaurant 130 Amoy Street #01-01 Far East Square Tel: 6536 2655

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ARGENTINA + IMO

(SWEET POTATO)

Imo shochu has a very sweet aroma and it goes well with the natural sweetness of corn. Since the dish is deep-fried, I would drink the shochu on the rocks.

芋焼酎

Japanese shochu and Chinese-style sauce marinated oyster

Oyster gazpacho shooter, Awamori Based Sauce

Created by Jason Goh at Salta Argentine Parrilla + Grocer Icon Village 12 Gopeng Street #01-56 Tel: 6225 8443

Oyster and foie gras corn croquette with shochu beurre blanc

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FINE DINING

Feature

Mitsuhiro Ayabe -Executive Chef-

Chikuyotei Nestled in the quiet corner of a five-star hotel, Chikuyotei is best known as a traditional fine dining restaurant specializing in unagi (freshwater eel) dishes. Owned and operated by the world-famous Chikuyotei group, it offers an authentic Japanese fare.

The popular unagi It is said that unagi has been consumed for more than a thousand years in Japan. As it is rich in protein, as well as vitamins A and E, people believe that unagi gives the body stamina. So some might feel that unagi is a meal for a worker’s dining table.

However, at Chikuyotei - with its contemporary chic decor - diners can experience the delicacy and depth of their unagi fare, which follows the traditional Edomae (Edo Style) recipe from their parent restaurant in Tokyo. Established in 1870 and awarded with multiple culinary prizes, including the Michelin star, Chikuyotei Tokyo uses only fresh live eels that are cooked on the premises – a rule that is followed in Singapore in keeping with its quality.

Apart from the most popular unagi dishes like Unaju or Unadon – grilled unagi

covered with flavorful sweet soy sauce on rice – it is worth trying a simply grilled Shiroyaki for a subtle but savory taste, or the Nagoya-style unagi dish called Hitsumabushi, in which you pour dashi soup onto the unagi and rice to make it into a sort of porridge.

Their other signature ingredient is Japanese Kurobuta pork from Kagoshima prefecture that is directly imported by the restaurant. As the pork is very tender and sweet, it is ideal for Shabu Shabu and Tonkatsu (Pork Cutlet). The chef also offers many varieties of courses consisting of seasonal fresh ingredients from Japan.

Chikuyotei is also a sister restaurant of Akane Restaurant, located in the Japanese Association’s clubhouse, which caters to Japanese expats who crave for authentic homeland meals.

Chef Ayabe hails originally from Kobe, and has polished his skills at Kitcho, one of the most established high-end Japanese restaurants. His deepening interest in the culinary arts landed him in a well-known restaurant specializing in puffer fish.

While training himself as an orthodox Japanese chef with a special license to handle the poisonous fish, he was also learning some Western cooking techniques. With more than 20 years to his career, he now creates a wide range of Japanese cuisine which is improvised for the modern society, but still deeply rooted in tradition.

King Crab

Black Pork Shabu Shabu

Unagi Course (Half Unagi $128 / One whole Unagi $152) Kagoshima Kurobuta Pork Shabu shabu Course $68

竹葉亭 Chikuyotei

Unagi Lunch Course (Half Unagi $56 / One whole Unagi $78)

80 Middle Road #01-01 Intercontinental Singapore T. +65 6825 1064

Unagi Lunch Set (Half Unagi $28 / One whole Unagi $47) Kagoshima Kurobuta Hitsuma Don Lunch Set $38

Operating Hours (Mon – Sun)

12:00pm – 2:30pm (Lunch) 6:30pm – 10:30pm (Dinner)

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Shermay recommends vol.3

A Delicious Japanese Recipe to cook at home おとし豚団子と 大根の煮物

Pork meatball and radish stew Method: 1. Cut the daikon into 2cm-thick semicircular shapes, and boil until soft.

2. In a medium bowl, combine minced pork meat and all the seasoning. Gently stir until the ingredients are well mixed.

3. Put together all the ingredients of the broth except the stock and boil them in a large pan. Using a tablespoon, drop the meat mixture into the broth, scoop by scoop. Simmer until cooked with a lid that is a bit smaller in diameter than the pot, then remove the meatballs.

4. Add stock to the broth, and put the daikon into it. Simmer until the color of the daikon has darkened.

Ingredients (for 4 persons) Meatball

5. Put the meatballs back into pan and warm them.

Minced pork meat - 500g Soy sauce – 1~2 teaspoon Sake – 1 teaspoon Mirin – 1 teaspoon Water – 1.5 tablespoon Egg – 2 Katakuriko (Potato starch) – 1 tablespoon Ginger (grounded) – 1 teaspoon

6. Serve with shredded ginger and spring onion.

Note -You can leave the dish in Refrigerator until the next day to allow the flavor to be enhanced.

-You can also use chicken instead of pork.

Daikon (Japanese radish) – 500g Broth

Soy sauce – 90ml Sugar – 4 tablespoon Sake – 540ml Bonito & konbu stock – 540ml Ginger – 2 slice

Recipe by Aki Watanabe, Japanese culinary instructor at Shermay’s Cooking School

About Shermay’s Cooking School

Shermay’s inaugural cookbook

About Shermay Lee Shermay Lee is an investmentbanker-turned award winning cookbook author, having won 2 awards at an international competition and garnered 2 accolades at the Gourmand. She is also the Managing Director and culinary instructor at her own cooking school, Shermay’s Cooking School.

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A 6th generation Peranakan with a strong culinary tradition, Shermay started cooking at the age of 5.

She learnt the rudiments of cooking first from her grandmother, Mrs. Lee Chin Koon, who was considered the doyen of Peranakan cuisine and was the author of the famous cookbook, Mrs. Lee’s Cookbook, a kitchen stalwart published three decades ago.

Shermay’s Cooking School is where several of Singapore’s award-winning and celebrity chefs and cookbook authors conduct cooking classes. Our classes & Workshops are designed to make cooking accessible; easy and fun for novice as well as advanced chefs. Students of any culinary ability and background are welcome!

The school also has a retail shop that stocks a wide range of practical, difficult-tofind but affordable items such as Valrhona chocolate couverture, blow torches and soufflé baking dishes. With access to professional kitchen gadgets and fine foods, a few practical tips and tried-and-tested recipes, you should be able to cook like a chef and replicate gourmet dishes in your own home in no time!

Shermay’s Cooking School Chip Bee Gardens (Holland Village), Blk 43 Jalan Merah Saga #01-76 Tel: 6479-8442 / 6479-8414 www.shermay.com

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5

vol.

Japanese Recipes for Your Daily Table

HOME TREATS 魚の煮付け

Simmered Fish

Do you love Japanese food?

Here are some popular home recipes that will never fail to delight family and friends.

１

1. After descaling the fish, cut around the belly to remove the organs and gill. Wash the scales off and clean the internal guts.

2a

2. (a) To prepare the fish, place it in a pot with a lid which is a bit smaller in diameter than the pot (*you can also substitute tin foil for a lid). Pour hot water (90ºC) over the lid evenly so that the taste of the fish can be preserved as its surface hardens.

2b

(b) After removing the lid, you can add more water and clean off the rest of the fish with your fingers.

Let’s cook a traditional home-style simmered dish using a whole fish that you can get in Singapore. Seasoning it with a light flavour makes it a perfect accompaniment to a bowl of steaming Japanese rice! 【Ingredients】for 2 persons - Two middle-sized white fish (Garoupa, Tilapia, Seabass, etc)

3. Wipe the excess water off the fish and incise a few lines on both sides of it so that the fish retains its shape, and that the simmered broth can easily soak into the meat.

3

4

4. Cut the lotus root and burdock into bite-sized bits.

5. Mix all the ingredients together and add the sliced ginger into the broth and wait until it boils.

Then place the fish into the pot.

- Broth: ▪30cc soya sauce ▪30cc Japanese mirin sake ▪90cc Japanese sake ▪90cc water ▪a tablespoonful of sugar

6

- Vegetable: ▪Thinly-sliced ginger (4 – 5 pieces) ▪50g lotus root ▪50g burdock

7

5

6. Add the bite-sized lotus root and burdock into the pot. Place a smaller lid directly over the ingredients and simmer them for 4-5 minutes after they start to boil.

7. Once the amount of broth is reduced to two-thirds, take the lid off and simmer for another few minutes.

Recipe and Photos by Tadasuke Tomita

Tadasuke Tomita - www.sirogohan.com His passion for cooking is so great that he quit his job at a big company to study at a culinary school, and became an apprentice at an authentic high end Japanese restaurant. Currently, he is working with a product development department of a Japanese processed food maker, while managing a personal website introducing traditional Japanese home cooking recipes. As his other hobby is photography, all the photos on his website are his own works.

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Cooking tips

●Place the processed fish into the pot only after you have boiled the broth. ●You need to be careful not to soak the fish in the broth for too long. ●Eating the white fish after dipping it into the richly-flavoured broth is our recommendation!

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RESTAURANT • SHOPPING • SCHOOL • HEALTH & BEAUTY • EVENT

IKOMA LANGUAGE SCHOOL

PATCH MAGIC Fashion made from retro Japanese kimono

Start learning Japanese Ikoma Language School is registered with the Ministry of Education as a Japanese Language school. Established in 1996, it is one of the biggest institutions teaching Japanese in Singapore, and is conveniently located in the central Orchard area. There are various courses including group classes and private lessons, from beginner to advanced level, with over 2,000 students currently studying Japanese. As they have Chinese and English classes at the same time, the school is a good platform to meet fellow students and exchange information about Japan.

JAPANESE COURSES AVAILABLE JLPT Courses Japanese Conversation Classes Every day Japanese Language Usage Private Tuition

350 Orchard Road #12-07 Shaw House Tel: 6238-0288 E-mail:jp@ikoma.com.sg www.ikoma.com.sg

Beautiful and intricate kimono materials have been treasured for generations in Japan. They have been recycled and transformed to everyday items like blankets, children’s wear, etc.

Such a magic continues at Patch Magic where kimonos are sewn into fashion wear and home accessories with great care.

Materials are sou reed by owner/ designer Akiko Silva and made-toorder service is also available.

She also sources fashion wear created by contemporary Japanese designers

Table runner and silk cushion made from Wedding gown, silk scarf made from Kimono

CHADO URASENKE TANKOKAI SINGAPORE ASSOCIATION

一盌に感謝 –Thankfulness through a bowl of tea Date: 11 Dec (Sun) 10am – 4pm (Reception 9:30am – 3:30pm) Ballroom, The Japanese Association Singapore (2F) 120 Adam Road Tiket: $20 (Tea & sweets included) Registration: http://tinyurl.com/Tea11DecR Inquiry: Chado Urasenke Tankokai Singapore Association 177 River Valley Road #02-11 Liang Court Shopping Centre Tel 6334-4175 ( Mon.Tue.Fri.Sat 10:00am1:30pm Mon.Wed.Fri 6:30pm-9:30pm ) info@chadourasenketankokaisg.com

www.chadourasenketankokaisg.com

1 Scotts Road #03-29 Shaw Centre Singapore 228208 Tel:6235-7710 HP:9617-1927 Mon-Sat 10:30-18:30 Closed on Sun & P.H. Email: akiko.patchmagic@gmail.com

HIBIKIYA Japanese taiko drum concert

Charity Tea Gathering Chado Urasenke Tankokai Singapore Association is organizing a charity tea gathering to suppor t underprivileged children. This is a good opportunity to enjoy the authentic way of Japanese tea drinking in casual atmosphere. Three tea rooms are set up in different ways featuring various type of tea utensils and sweets matching each room’s theme for demonstrations. Kids Chado trial and an exhibition are also scheduled. Instructions are in both English and Japanese.

Proceeds will be donated to the Straits Times School Pocket Money Fund.

JAPAN IN SINGAPORE

–HIBIKI II 天地鼓舞 祭の如く Date: 8 Jan 2012 (Sun) 2:30pm Venue: LASALLE College of the Arts, 1 McNally Street Ticket: $28 www.sistic.com.sg SISTIC Hotline 6348-5555 Inquiry: enquiry@hibikiya.com.sg www.hibikiya.com.sg

Tenko, a Japanese taiko drum performance group based in Singapore, will be holding a live concert to celebrate its 5th anniversary, along with Hibikiya’s 3rd anniversary on the 8th of January at LASALLE College of the Arts. Guest performer, Miyakejima Geinou Doushikai – a well-known traditional Japanese taiko troupe from a small island in Japan – will also appear for the first time in Asia, to demonstrate the real spirit of a Japanese Matsuri (festival) with their distinctively deep resonating sounds.

JAPAN TRUMP More than a deck of cards

About the Artist An Osaka native, Yasuko Sensyu’s highly advanced calligraphy skills, color sense and unique touch in her work on posters, advertisements and magazines have been earning her rave reviews.

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Japan Trump is a deck of unique playing cards that act as a miniguide on Japan, featuring its sightseeing spots, signature foods and products, as well as famous festivals, covering over all 47 Japanese prefectures.

Each of the 54 cards has a beautiful illustration of everything from historical monuments to shopping districts, local cuisine and more, along with their respective information and website addresses. It’s a musthave collector’s item for Japan mania!

Japan Trump available at; • feel JAPAN cafe & shop @Sansui Sumiyaki & Bar 1 Fullerton Road #01-05 One Fullerton • Takashimaya B3 Gift Bazaar http://mariposa.sg

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