Posts Tagged “Japanese”

Chino Latino – restaurant review

Chino Latino – restaurant review

Diners at the front tables of Chino Latino have a stunning view To the untutored this location might not seem the best, being on the ‘other side of the river’. However, it has great transport links, being set between Waterloo and Vauxhall stations, with fleets of convenient red buses running past the door – or…

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Chotto Matte, Soho – restaurant review

Chotto Matte, Soho – restaurant review

Chotto Matte is Japanese for ‘please wait a minute’. No, dear reader, don’t go thinking that this is a veiled threat of slow service. It’s surely more a statement that dishes are freshly prepared. It’s not a matter of waiting but more like allowing yourself a little time to anticipate. Having said that, Chotto Matte…

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Crunchy Chicken (or Pork) with Yutaka Panko Breadcrumbs – recipe

Crunchy Chicken (or Pork) with Yutaka Panko Breadcrumbs – recipe

It seems like anything fried in breadcrumbs is a winner with the whole family. The trick is to present moist meat with plenty of flavour and crunch. Yutaka Panko breadcrumbs certainly help with texture – sealing in those delicious juices and seasonings. Here is a spicy coating to enhance the natural flavour of either chicken…

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Domon Ken: The Master of Japanese Realism – art book review

Domon Ken: The Master of Japanese Realism – art book review

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 reader a comprehensive overview of Ken’s photographs. The…

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Japanese Curry – traditionally cubed – recipe

Japanese Curry – traditionally cubed – recipe

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 – recipe

Rafute – Okinawan braised pork belly – recipe

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 – restaurant review

Ichiryu Hakata Udon House – restaurant review

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 – restaurant review

Den Udon at Kings Cross – restaurant review

[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 we see a veritable rash of more reasonably priced Japanese noodle restaurants, but there are…

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Sunday Brunch – Kurobuta Marble Arch – restaurant review

Sunday Brunch – Kurobuta Marble Arch – restaurant review

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 – restaurant review

Bó Drake, Greek Street – restaurant review

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 – drinks review

Ozeki Dry Sake – drinks review

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 – drinks review

Shirataki Shuzo Atoaji Kiriri Uonuma Junmai Sake – drinks review

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 sake breweries, Niigata is…

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Sake Cups … or perhaps a glass – travel review

Sake Cups … or perhaps a glass – travel review

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 – book review

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

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 – recipe

Yuzu Cupcakes with Matcha Tea Frosting – recipe

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 there is…

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Salmon with Wasabi-Cream Sauce – recipe

Salmon with Wasabi-Cream Sauce – recipe

Fish with Japanese heat. This is a versatile recipe than can be made when you are home alone, or increase the quantities and you have a dinner party for six. It’s simple, with few ingredients.   Ingredients per person ½ tsp powdered seaweed, made from 4tbs of shredded seaweed (available from Japan Centre), for garnish…

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Umami: THE FIFTH TASTE – guidebook review

Umami: THE FIFTH TASTE – guidebook review

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 do we view it with regard to sake? This was originally a Japanese word and it’s all about a particular taste: of…

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Taruzake Sake – cedar difference – travel review

Taruzake Sake – cedar difference – travel review

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 it’s a shame that non-Japanese…

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Wasabi Chocolate Truffles – recipe

Wasabi Chocolate Truffles – recipe

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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