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May ’10 Magazine Roundup
What’s new in Japan’s food magazines? Marcus Lovitt conducts a whirlwind tour of Japan’s culinary rags. This month: dancyu, ELLE à table, Syokuraku and Ryori Tsushin. May's ELLE à table Foreign...
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Recipe: Shiso juice
The perfect way to beat the summer heat Tokyo is enjoying (some would say enduring) one of the hottest starts to summer in years. What better time to try out this refreshing Japanese drink? Made with...
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Recipe: Dry curry
The other curry Ask any Japanese for a list of their favorite dishes, you can be sure ‘curry rice’ will be one of them. Introduced to the country by the British during the Meiji era (1869–1913), this...
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Recipe: Goma-ae (green vegetables with sesame dressing)
Full of beans: A side salad to serve alongside any meat dish Essentially green vegetables in a sesame dressing, Goma-ae makes an excellent appetizer or side dish served with fish or meat, rice and miso...
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Recipe: Salmon donburi
A quick and easy rice bowl What is the best accompaniment for raw fish? Most Japanese agree that when eating fish such as sashimi or sushi, blue fish should be eaten with ginger or perhaps ponzu. Other...
View ArticleVideo: Sumashi-jiru (clear soup)
Keiko Inomata and Yutaka Yasuda explain how to prepare sumashi-jiru (Japanese clear soup) We’re pleased to present this video by the talented folks at Yasuda Photo Studio. Keiko Inomata is a researcher...
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Recipe: Kabocha no korokke (pumpkin croquette)
As the mercury drops, stay warm with these tasty pumpkin croquettes. Almost every Japanese department store has a food hall located below ground. These depachika offer a huge range of food from across...
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Recipe: Suratanmen (hot and sour soup with noodles)
It’s spicy. It’s sour. It’s suratanmen. Also known as sanratanmen, this sweet and sour noodle dish is a popular Japanese adaptation of the Chinese classic. Much of its flavor derives from the black...
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Recipe: Shinjaga no teriyaki (baby potatoes in teriyaki sauce)
The Japanese potato season may be early summer, but now’s the time to take advantage shinjaga – baby potatoes. Shinjaga is short for shin jagaimo, or baby potatoes. Currently in season, they are...
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Recipe: Basil no tempura (basil tempura)
Dried shrimp and basil in a delicate tempura batter. Basil works remarkably well in tempura. Here, the herb is combined with a handful of dried shrimp which adds some weight as well as texture to the...
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