Posts Tagged “Japan”

New Trends in Japanese Photography

New Trends in Japanese Photography

Offering examples of totally different styles, genres and subject matter Photographers create stories with their cameras. One can have the most expensive equipment but still never rise to being anything more than a holiday snapper. The eye of the photographer is the piece of kit which finds that illusive evocative shot, and New Trends in…

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Domon Ken: The Master of Japanese Realism

Domon Ken: The Master of Japanese Realism

Japan as a country of colour and drama Domon Ken is one of the most renowned Japanese photographers of the 20th century. One might not recognise his name but one will likely have seen some of his work, which is iconic and which spanned decades. This is an excellent book which strives to offer the…

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Japanese Curry – traditionally cubed

Japanese Curry – traditionally cubed

We might think that Japanese curry is a new invention. Perhaps Japanese tourists discovered the recipe for curry on recent trips to the Subcontinent. But, no! It’s a tradition adopted from the British Navy and has been popular for a century or so. If one visits Japan and has the opportunity to stroll around a…

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Rafute – Okinawan braised pork belly

Rafute – Okinawan braised pork belly

This is one of my favourite ways of eating pork. Rafute is flavourful, tender and moreish. It’s a dish popular in Okinawa in the far (very far) south-west of Japan. It’s traditionally made with two local staples – Awamori, which is Okinawa’s celebrated spirit, and the island’s brown sugar, which is often made into candy….

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Ichiryu Hakata Udon House

Ichiryu Hakata Udon House

Ichiryu Hakata Udon House is from the same stable that brings you Japan Centre and the chain of Japanese restaurants, Shoryu. Ichiryu is a well-placed eatery on New Oxford Street, and even after just a couple of months it’s enjoying a loyal following of office workers, shoppers, and I hear it’s been discovered by a…

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Den Udon at Kings Cross

Den Udon at Kings Cross

[This venue is now closed] Japanese food is becoming more popular. There have long been very smart Japanese restaurants in London and they have been serving the most delicious and most intricate dishes to customers who appreciate refined cuisine. Now there is a veritable rash of more reasonably priced Japanese noodle restaurants, but there are…

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Sunday Brunch – Kurobuta Marble Arch

Sunday Brunch – Kurobuta Marble Arch

I confess, I had no idea what to expect. Yes, it was going to be Japanese. But a Sunday Brunch Buffet? How was that going to work? In my admittedly somewhat limited experience, Japanese food comes in two varieties: first – casual noodles; second – etiquette-riddled kaiseki cuisine. So how would a Sunday brunch buffet…

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Bó Drake – Greek Street

Bó Drake – Greek Street

It’s a part of Soho that has been the haunt of those seeking dubious nocturnal delights down the centuries, but also those associated with the arts and literature. Greek Street, running from Shaftesbury Avenue to Soho Square, might take its name from the Greek Church (later St. Mary’s) built in 1677. The church was on…

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Umami Kelp and Wasabi – an introduction

Umami Kelp and Wasabi – an introduction

London’s Icetank Studio was the venue for an informative and friendly seminar on Umami hosted by the Japanese Culinary Academy UK and supported by JETRO London (Japan External Trade Organisation). It showcased some of the exhibitors from the Japan Pavilion at this year’s Speciality Food Fair and they gave demonstrations to illustrate the significance of…

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Ozeki Dry Sake

Ozeki Dry Sake

If we are new to sake we will likely be looking for a mild flavour and a light sake. Yes, sake does indeed have a different taste profile from wine, but Japan’s national beverage is distinctive, complex and can be rewarding to those who appreciate its layers and balance. I found Ozeki Dry Sake particularly…

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Shirataki Shuzo Atoaji Kiriri Uonuma Junmai Sake

Shirataki Shuzo Atoaji Kiriri Uonuma Junmai Sake

Fresh-tasting, dry and elegant! The quality junmai sake, made in Uonuma City in Niigata, is a pure sake made of just 100% Japanese rice polished to 65% of its original size. The key ingredients are water and koji mould, which turns the starch in the rice to the sugars necessary for fermentation. With about 90…

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Sake Cups – or perhaps a glass

Sake Cups – or perhaps a glass

Or natural wood, lacquered wood, glass or even plastic For those of us who love the delicious complexity of sake, the vessel from which we drink is often something of an afterthought. But it shouldn’t be. A sake set is a generic term for the collection of items used for serving sake. It usually comprises…

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Sake: The History, Stories and Craft of Japan’s Artisanal Breweries

Sake: The History, Stories and Craft of Japan’s Artisanal Breweries

I was told to expect a book. I was told to expect a big book. I was told to expect a coffee-table book. What I got was a book the size of a coffee table but one which will hold my attention long after the furniture would have lost its purely functional appeal. Sake: The…

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Yuzu Cupcakes with Matcha Tea Frosting

Yuzu Cupcakes with Matcha Tea Frosting

Japanese inspiration Looking for Japanese flavours in a dessert but using traditional Western techniques? This could be the recipe for you. Yuzu Cupcakes with Matcha Tea Frosting are little fancies that would be a welcome addition to a very English afternoon tea, but they use very Japanese Yuzu juice giving a citrus tang; and then…

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Umami: THE FIFTH TASTE

Umami: THE FIFTH TASTE

Japanese word – universal understanding It’s a buzz-word these days: Umami. It’s a very familiar taste, flavour, sensation on the taste buds but we have only relatively recently put a name to this savouriness, this deliciousness. But how is it viewed with regard to sake? This was originally a Japanese word and it’s all about…

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Art Place Japan

Art Place Japan

The Echigo-Tsumari Triennale and the Vision to Reconnect Art and Nature by Fram Kitagawa Every three years hundreds of square miles of countryside in north western Japan are transformed into a sprawling and many-faceted art installation. More than 150 of the world’s most-celebrated landscape artists, sculptors, and architects display their work in a couple of…

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Taruzake Sake – cedar difference

Taruzake Sake – cedar difference

Aged in casks or barrels Sure, the world of sake is new and mysterious to most of us. Japan’s national beverage is made of few ingredients but there are many styles and each one has its own history and its own character. We are being offered a wider range of sake in Japanese restaurants but…

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Wasabi Chocolate Truffles

Wasabi Chocolate Truffles

This recipe is embarrassingly simple but will likely get you a heap of compliments. Anyone who enjoys a dab of wasabi with their sushi will appreciate the heat, the spice and the flavour of these truffles. 100g dark chocolate (70% or the best quality you can find) 100ml double cream 10g butter 1 – 2…

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Onikoroshi Honjozo Sake

Onikoroshi Honjozo Sake

Try a chilled glass with your preferred evening snacks Founded around 1720 in Takayama Hida in Japan, Oita Shuzo brewery has been producing sake ever since. This is a beautiful region with several noteworthy breweries. It comes alive in winter, which is the sake-brewing season in Japan. In the Edo era sweet sake was more…

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Food Sake Tokyo

Food Sake Tokyo

A culinary adventure Tokyo is a vibrant modern city but tradition is still evident. We might be looking for the latest technology in Akihabara or fashion and pop culture in Takeshitadori but we all need food and many of us need sake and that’s found all around this sprawling town if you know where to…

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