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'R's to Good Eating – Restaurants, Reviews & Recipes 8-Page Pullout

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'R's to Good Eating – Restaurants, Reviews & Recipes 8-Page Pullout A Taste of Japan The 3 ‘R’s to good eating – Restaurants, Reviews & Recipes 8-page pullout STRIPES JAPAN ASTE OF JAPA APRIL 10 − APRIL 23, 2020 A T 2 N American craft beer is our specialty! Antenna America is just what you need to quench your thirst! Our Kannai, Yokohama and Shinagawa branches serve up American craft beer from top U.S. craft brewer- ies. Please go to : http://www.antenna-america.com for more details. Our tasting rooms have rotating taps and a huge selection of bottles, all fresh from breweries thanks to our cold-chain delivery system. Chicken wings, burg- ers and other American food items all made to order at our Kannai and Yokohama branches. We have private space available upon request at our Kannai branch. An- tenna America is family friendly, so come check us out! A taste of Yokosuka you’ll never forget We ensure that in every dish we prepare, we add the best herbs and spices specially handpicked from Nepal and India. With our belief deeply rooted in the Eastern philosophy, we regard every customer as a god, and make sure in every way that we treat them as one. Our 5-star experienced cooks and chefs ensure the food looks as good as it is healthy. Once you come and visit us, we are confident that you will make plans to come again. We eagerly await the opportunity to serve you our delicacies!! APRIL 10 – APRIL 23, 2020 E OF STRIPES JAPAN TAST JAPA A 3 N Delicious French cuisine in Misawa Join us for a wonderful French meal at North40-40 in Misawa. Your friends and family will enjoy the finest dishes made with the best local ingredients. North40-40 is within walking distance from Misawa Air Base, offers parking and take-out service. The restaurant has a new bar where you can enjoy a wide variety of beverages sure to please all of those in your party. Celebrating a special occasion? Don’t forget to pick up that scrump- tious dessert from our take-out patisserie to make that celebration all the sweeter! Visit us at North 40-40, we can’t wait to serve you. It tastes as good as it sounds Beginning with an Eric Clapton guitar, Hard Rock Cafe owns the world’s greatest collection of music memora- bilia, which is displayed at its locations around the globe. For fans of music, great food and good times, Hard Rock is the go-to restaurant to get that authentic American diner-inspired cuisine wrapped in a unique musical ex- perience. So, it’s time to strike up the band! Events, like great music, are born to inspire others. At Hard Rock Cafe, we pride ourselves on delivering an exceptional ex- perience with a rock ‘n’ roll twist for each and every one of our guests. STRIPES JAPAN ASTE OF JAPA APRIL 10 − APRIL 23, 2020 A T 4 N File photos TSUKEMONO More than a condiment STORY AND PHOTOS BY (“rice balls”). Asazuke (“morn- or pot is made using sake kasu, JOAN BAILEY, ing pickles”) is the quickest of salt, sugar, and mirin—where METROPOLIS MAGAZINE the shiozuke family. Fresh veg- whole vegetables ferment. etables—everything from cu- These vegetables, though, will he tiny dish of tsuke- cumbers to eggplant to Chinese stay in place for extended pe- mono (“pickles”) that appears as part of every cabbage—are sliced and mas- riods of time. The most famous T saged with salt. A weight placed of these is Narazuke, named for meal in Japan is not just an af- terthought. Tsukemono, along on top helps speed fermenta- the former capital where Bud- with rice and soup, complete tion, and within a few hours, the dhist monks first developed the culinary triumvirate of a pickles are ready. Citrus zest, them in the eighth century. Ka- traditional meal. Their vibrant togarashi (“hot peppers”), and suzuke rests anywhere from color and sometimes pungent konbu (“kelp”) add flavor and one to three years, resulting in flavor play a pivotal role in bal- umami. Shibazuke, a Kyoto a dark-brown pick- ancing a meal’s overall effect. specialty, pick- le with a pungent Often made using imperfect les eggplants flavor. Cut into Sakekasu vegetables and items left over and cucum- the thinnest of from other processes, tsuke- bers up to one slices, it is a per- mono is a delicious example of year in salt and fect companion to the mottainai (“waste not, want akashiso (“red rice. not”) mentality that’s pervasive perilla leaves”), to Suzuke (“vine- in Japan. achieve their dis- gar pickles”) come tinct flavor and ma- in two kinds of vin- Tsukemono is considered a Nukadoko File photo raw food, even though the final genta color. egar, and are com- product appears vastly differ- Nukazuke (“rice bran pick- monly used to make plain rice ent from its original form, and les”) are home-style pickles fer- vinegar and umezu pickles, the can take anywhere from hours mented in a nukadoko—a bed bright red vinegar or brine left- to years to create. The vegeta- of roasted rice bran left over over after making umeboshi. bles are rarely, if ever, heated, from rice-polishing, salt, and Rice vinegar is less acidic than and more often than not are konbu. Stirred daily, the nukad- Western types, and therefore subjected fresh and whole to oko is a living organism similar has a slightly softer flavor. Gari, one of several mediums: salt, to a sourdough starter, and is the paper-thin slices of ginger nuka (“rice bran”), sake kasu passed from generation to gen- that accompany sushi, is made Umeboshi (“sake lees”), and vinegar. The eration. Vegetables are rubbed using young ginger that’s still resulting fermentation with salt and bur- pink around the edges, rice vin- process offers ied whole in the egar, sugar, and salt. The fer- health benefits nukadoko, where menting process accentuates of its own and they remain any- the color. a safe means of where from over- Senmaizuke (“thousand- storing food without night to several months. layer pickle”), another Kyoto refrigeration. Takuan, the bright yellow half dish, is made from kabu (“tur- Shiozuke are salt-based pick- moons of daikon (radish), is nip”) brined in vinegar and les. Nearly all pickles begin with made from sun-dried daikon sugar seasoned with konbu and salt, which draws out the fluids placed in the bed along with togarashi. Beni shoga, the neon- from the vegetables to create persimmon peels, kuchinashi pink, julienned slices of ginger brine, which allows them to no mi (“cape jasmine seeds”), often served atop Japanese cur- better absorb flavors. Umeboshi or turmeric for color. ry, is brined in umezu for up to (“pickled plums”) are perhaps Kasuzuke (“sake lees pick- a few days. the most famous member of les”), which is similar to nuka- Sweet, tart, and salty, Japa- this group, their tart saltiness zuke, takes advantage of left- nese pickles offer something Takuan, asazkuke, and shibazuke a popular ingredient for onigiri over sake kasu. A similar bed for everyone. APRIL 10 – APRIL 23, 2020 E OF STRIPES JAPAN TAST JAPA A 5 N Replica Food STORY AND PHOTOS BY REY WATERS, after sitting in the display case for a long pour in a rectangular shape and for the from the workshop is a retail store JAPAN TRAVEL period of time during the hot weather potato pour in a circle. Place the shrimp where you can purchase items for your their shape changed, so in the 1970’s onto the rectangle and slowly submerge hile on your visit to Japan you home or restaurant. They have two they switched to a durable plastic. in the water while wrapping the ends. will come across many restau- stores in Tokyo and one at the Red Brick Miwa and I recently booked a class at When complete, place in cold water and rants that present food samples Warehouse in Yokohama. W Iwasaki’s “Ganso Shokuhin Sample-ya” there you have Shrimp Tempura. It does of their offerings. The plastic food looks During your visit to Japan this work- company in Tokyo, which holds work- look real, even the one I made. so real and the details make your mouth shops for making replica food. Today The lettuce process was a little more shop is a nice way to spend a couple of water. Go to the top floor of any depart- it was Lettuce and Tempura. I chose complicated using two colors, however hours while taking home a neat souvenir ment store and almost all the restau- shrimp and potato for the tempura. the results were the same. We chose to that you personally made. rants will showcase realistic looking Toyama-san, our instructor, ex- have ours cut in half showing the realis- For additional information go to their dishes. Many times when dining alone I plained to me in English the process we tic inner texture. website, or call 0120-81-1839. show the waitress my choice by pointing would experience during our class. She Ganso offers several other choices of to the display in the window. The workshops must be done in also noted that many foreigners join her sample food making at their two Kap- Back in the Showa period a man groups with a limit of 16 per class. Both workshops. pabashi locations. named Takizo Iwasaki decided to form workshop locations are just minutes The first and most important step is The class was very inexpensive when a company to make replica food. In walking distance from Tawaramachi to heat the water to 42 degrees Celsius you consider what the cost would be to 1932 he opened a factory in Osaka and Station or Asakusa Station in the Kap- (107.6 F).
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