The 3 ‘R’s to good eating – Restaurants, Reviews & Recipes

12-page pullout STRIPES ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 2 N   Buy into the secret behind Okinawa’s sweet-savory cuisine

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1VOZMLQMV\[ ( 2 servings ) ,QZMK\QWV[ • brown sugar (100g) • (100ml) • chicken thighs (400g) • Soy sauce (100ml) 1Prepare the following • Cooking (1 tbsp) • water (25ml) ingredients: 400g pork belly, 100g brown sugar, 100g soy 8ZMXIZI\QWV sauce, 100g sake, 600 ml bonito broth. Combine brown sugar and *Bonito broth can be water in a pan and simmer replaced by fish broth. on medium heat for about 5-8 minutes until thick syrup is 2Cut pork into four pieces and boil for about formed. 30 minutes. Poke holes in the chicken with a fork. 3Drain the pork and wash it lightly under running water. Simmer pork in a mixture of ,QZMK\QWV[ soy sauce, broth, brown sugar and sake over medium heat. 1Combine brown sugar syrup and soy sauce and 4Add a little water if the liquid simmer on low heat until thickened, then add evaporates. cooking sake. 5Simmer for 40-60 2Cook the chicken in a skillet minutes and serve. on medium heat until both sides are golden brown, then cover it and steam for about 5 minutes.

Remove the cover, 3 d cod add 1 and cook for a arina\e further minute. Misŏm

i 1VOZMLQMV\[ Sukiaak ( 4 servings ) A • marinade / miso (200g) • ( 4 servings ) 1VOZMLQMV\[ cooking sake (15ml) A • sukiyaki broth / cooking sake (200ml) • mirin / sweet • mirin / sweet cooking wine (200ml) cooking wine (10ml) • brown sugar (60g) auce • brown sugar (20g) wn sugar s B • other ingredients / sliced beef loin (500g) Yam with bro B • other ingredients • leeks (2) • onion (1) / cod fillets / Any white-meat fish can be • (1block) • konnyaku noodles 1VOZMLQMV\[ substituted.(4) (1package) ( 4 servings ) • okra(2) • bunches mitsuba (Japanese parsley) • eggs (4) • yam (500g) A • soy sauce (50ml) ,QZMK\QWV[ ,QZMK\QWV[ • water (50ml) • brown sugar 1Combine ingredients A to make miso (40g) marinade. 1Cut leeks into diagonal pieces, onion into • potato starch wedges, tofu into cubes and mitsuba into (1tsp) 2Sprinkle salt on cod fillets and let rest for chunks. one hour. ,QZMK\QWV[ Wipe off excess moisture. 2Lightly cook konnyaku noodles in boiling Spread half the marinade evenly on a water and cut into bite-sized pieces. 3large flat-bottomed container. Put a layer 1Steam yam for 40-60 minutes. of paper towels on the marinade, cod fillets, 3 Put ingredients A except for brown sugar another layer of paper towels, then cover into a large pot and bring to a boil. When it 2Cut the steamed yam into sticks and deep completely with the remaining marinade. comes to a good boil, fry.. Cover with plastic wrap and let rest in the add brown sugar. refrigerator overnight. 3Combine ingredients A in a pot over heat 4 Cook ingredients until thick and 2. creamy. Add yam; toss and 4 Put a sheet of wrinkled aluminum foil in B in sukiyaki broth. coat. a toaster oven and bake the fillets for 5-7 Dip cooked beef and minutes. Garnish with boiled okra. vegetables in fresh beaten eggs and eat. – Okinawa Prefectural Government SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 3 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.naganotrading.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 !! STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 4 N

Delicious French cuisine in Misawa Join us for a wonderful French meal at North40-40!! Head chef Kazu Hirabayashi served up many delicious dishes at some of ’s finest French restaurants be- fore bringing his culinary talents to Aomori. Chef Hira- bayashi and his staff use only the finest, freshest local and original ingredients. Many from the military com- munity have enjoyed North 40-40’s French fare and its casual and friendly atmosphere. So stop by and treat yourself to some delicious French food and wine. 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. SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 5 N

A Steak experience crafted just for you!

Outback Steakhouse starts fresh every day to create the flavors that our mates crave. Our signature steaks are seasoned, hand-carved to order and grilled to perfection. Our specialty is Slow-Roasted Prime Ribs offered during weekend dinnertime. Best known for grilled steaks, ribs and chicken, Outback also offers a wide variety of crisp salads and freshly made soups and sides. Our new creations and grilled classics are made from scratch daily using only the highest quality ingredients from around the world. Come and enjoy our authentic American food and feel at home away from home.

It’s time to fall for our Tsukimi Burgers! Summer has passed, so McDonald’s is breaking out a special fall menu! Bite into our fabulous Tsukimi Burger lineup— three burgers featuring a juicy beef patty, thick- cut bacon and egg on a golden bun! They’re all simply delicious! Also new this fall, try the refreshing golden peach-flavored McFizz or McFloat Ogonto, and the new Shaka Shaka fries seasoned with Matsuke mushroom flavor. And for dessert, bite in the Tsukimi pie, the classic pie you love, but this time filled with whole sweet azuki beans and soft rice cakes. Visit your Misawa McDonald before the new fall flavors are gone! STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 6 N

TempraOshinko ¥600¥200 ¥200 h Tsumami b STORY AND PHOTOS BY TAKAHIRO TAKIGUCHI, What to order Hist STRIPES JAPAN There are lots to choose from depending on where Tsu you visit. Popular dishes include a range of veggies, same t ver since “washoku,” or traditional Japanese meat and fish. Try some (green ), Japan food, was designated an intangible cultural karaage (), sashimi (raw fish), Bac heritage by UNESCO in 2013, popular dishes (deep fried vegetable or ), tofu and yakitori ferent Eand liquors like sushi, tempura, sukiyaki, sake, (grilled chicken ), potato salad or . For In the shochu and awamori— have been garnering a lot of the more culinarily curious, dried squid and nikomi etable international attention. (stewed offal) might be up your alley. Other tsumami were a In fact, Japanese sake has become so popular include raw horsemeat, dried or fermented offal and people overseas that exports have reached an all-time high sea urchin, which are seasonal and vary by region. The for the eighth consecutive year, according to Japan’s Tsumami plates are cheap, too, running as low as brough National Tax Agency. 150 yen or 200 yen ($1.50) each. Bbut some high-end cultur With all the interest in sake, it’s only natural for dishes can set you back 1,000 yen ($8.50) or more. the re “tsumami” to suddenly also have its share of the Not only does tsumami enhance the flavors of Jap- fluence spotlight. Tsumami are snacks and food which pair anese alcohol, but they also serve as buffer for alco- nese t perfectly with Japanese adult beverages. Visit any hol intake, helping to prevent or lessen hangovers. boast a izakaya pub in the country and you’ll be surprised Edamame and tofu, both rich in protein, are thought for a at the various menu items meant for snacking with a to significantly help in the digestion of alcohol, Asahi ates. glass of sake or local beer. Beer Company claims on their website.

Tempra R

Hiyayakko Make

your own Ingredients • Oyster 70 gram • ½ stub of Shimeji mushrooms Sautéed oysters • ½ stock of Japanese leek • Butter 10 gram and mushrooms • 2 tsp soy sauce • 1 Piece of perilla SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 7 N

Sashimi Atsuage ¥400 ¥300 highlights Japan’s

bar food culture Edamame torical bar snacks Do it like a local mami dates to the 8th century at around the My go-to at an izakaya, like otherer Japanese patronspatrons, is bebeerer aandnd time when sake brewing began to take hold in edamame or hiyayakko (chilled tofu) as a starter. I will then order . sake with sashimi or tempura, as well as a couple of different types ck then, nuts, fruits, some vegetables and dif- of tsumami dishes. seaweed were the core of these pairing dishes. What to order is dependent on the season. While we will order medieval era, the dishes consisted of fish, veg- edamame, hiyayakko (chilled tofu) and cold cucumber in the sum- and rice dishes as meats like pork and beef mer, we most likely order nikomi, oden and sautéed oyster during avoided by the Buddhism belief that teaches the winter. Tofu is served differently depending on the season. In e not to kill animals. the summer, tofu is served chilled with and bonito flake gar- e Restoration in the late 19th century nish. In the cold season, yudofu, hot tofu, is served with mustard ht a lot of Western foods and meat-eating food and green onion. e to Japan. As You may be surprised when your Japanese coworker esult of this in- tells you, “Let’s order our meal,” after having plenty of e, today Japa- tsumami dishes. tsumami dishes “Let’s order our meal” is almost the same meaning a hearty variety of “it’s about time to head out,” as we usually wrap up variety of pal- our drinking by sampling small portions of simple rice or noodle dishes, such as ochazuke (boiled rice soaked with tea), onigiri (rice ball) or as a closer. [email protected]

Ready! sautéed oysters 6. Put on a plate laid out with perilla leaves.

Karaage 1. Wash oysters well and drain. 2. Cut the base of Shimeji mushrooms and separate them with hands. Slice Japanese leek thinly. 3. Heat fry pan in medium fire. Add butter and sauté mushroom and Japanese SEE APPETIZERS leek. 4. When mushrooms and leek become 5. tender, add oysters and sauté more. When oysters are cooked well, add soy sauce and mix the ingredients. ON PAGE 11 STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 8 N T

THE KITCHEN OF JAPAN Source: nakashi BYFOOD hot plate style, so you can try the full experience of A grilling okonomiyaki for yourself. Eating okonomiyaki nown as the younger, hipper, younger brother to this way goes hand-in-hand with the casual eating and Tokyo, Osaka has a reputation for futuristic ar- drinking culture in Osaka, as you can take your time chitecture, wild nightlife, and of course, amazing drinking and chatting with friends as it grills away. . It’s a port city in the Kansai region Okonomiyaki in Osaka is the counterpart to Hiroshi- byFood is a platform for food events in Tokyo, with over 80 experiences to choose ofK Japan, with an easy-going but fun and colorful vibe, ma okonomiyaki, which has the ingredients layered. and a distinct Osaka dialect. Osaka is said to be the Osaka-style okonomiyaki is a kind of savory pancake from and a fantastic resource for learning birthplace of kuidaore, made from a mixed bat- about Japan’s thriving food culture! What’s more, byFood runs a charitable outreach a word in Japanese ter of eggs and shred- program, the Food for Happiness Project, that loosely translates Okonomiyaki ded cabbage, grilled which donates 10 meals to children in to “ruin oneself by the and topped with a thick Cambodia for each person who books a extravagance of food,” savory-, food event through our platform! meaning either finan- Japanese mayonnaise, cially or physically (it’s and a sprinkle of sea- all-you-can-eat mad- weed, aonori. But, lit- ness out there, guys). erally meaning “grilled it’s the best place to try this popular Kansai specialty. It’s a lot of fun in as you like it,” you can Osaka, and easy to get Enjoy the street food culture of , with grill it as you wish and street stalls throughout the city turning tako balls all on board with Osaka’s put on whatever top- day. Pick up some takoyaki en route to your next tour- unique food culture, pings you’d like. Try ist stop; it’s an essential part of what to eat when you but be warned, a lot of some okonomiyaki in visitvisit Osaka.Osaka. it is cheap, fried, and its birthplace, one of absolutely delicious! Source: CityFoodsters the best foods in Osaka. With so many places to visit and things to eat along the way, you can easily 3. Sushi & sashimi stuff yourself with all kinds of weird and wonderful When you’re visiting Osaka, you’ve just got to try the local sushi and sashimi, simple but oh so delicious. Japanese foods. Discover Kansai cuisine in this com- 2.Another Takoyaki amazing invention from the Kansai re- prehensive Osaka food guide, and find out what to eat gion, takoyaki should be right at the top of your list As a port city, it’s unsurprising that Osaka has one in Osaka right here. of what to eat in Osaka. These balls of batter-y good- of the biggest fish markets in Japan, Osaka Central Osaka is sometimes known as the food capital of Ja- ness are quite similar to Fish Market. With canals running throughout the city, pan, supported by its endearing nickname, Tenka no okonomiyaki, however, Osaka has a laid-back Daidokoro, meaning “the nation’s kitchen.” With its the bite-sized balls are kind of seaside vibe with place as a port city, this originally referenced Osaka’s made individually, each fresh, high-quality sea- important place as a trade hub in the of containing a piece of food to match. From the Japan. True for travelers and Japanese people alike, tako (octopus). Each ball finest sushi restaurants the name now refers to Osaka’s amazing food culture. is a bit crunchy on the to local markets like A gourmet’s paradise, Osaka is considered one of the outside but gooey on the Kuramon Ichiba, you best cities in Japan for passionate foodies to come and inside, so it’s definitely can find freshly sliced worship Japanese food. food for the adventurous. sushi throughout the Those dancing flakes city. Even bento boxes of sprinkled on top of the sushi sold at the super- takoyaki are dried boni- market are extra fresh 1.Osaka Okonomiyaki is the original home to the now-typical Japa- to flakes, or and easy to grab when nese food, okonomiyaki, and remains the best place in Japanese, which are you’re on-the-go sight- to eat it. This savory Japanese pancake was invented also used to garnish oko- seeing. Conveyor belt before World War II and grew to build a legacy, now nomiyaki. They are used Takoyaki Source: Adobe sushi trains are a fun, continuing to have country-wide popularity. You’ll to round out the dishes easy going way to have find plenty of yatai street food stalls selling Osaka- and give takoyaki its sig- sushi in Osaka, but sit- style okonomiyaki around the city, the absolute best nature flavor. Osaka has more than 700 takoyaki stores ting down to an omakase chef’s special sashimi menu in Japan! Most restaurants in Osaka are teppanyaki in the city, a whopping amount of tako-love that shows in Osaka is a must-do, too. SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 9 N Source: HunterNield eat these “fortune rolls” all in one go while pointing in a particular direction (which changes each year) to ward off evil. Setsubun is celebrated throughout Japan, however, ehomaki originated in Osaka, made by street vendors in the mid-1800s. Bigger than your standard sushi roll, an ehomaki averages 6cm thick and 20cm long. These are filled with egg, fish, vegetables, or even porkpork cutletcutlet.. 11. Fugu (Pufferfish) The giant fugu pufferfish dec- orations flying overhead throughout Osaka are impossible to miss. They’re calling for those who are feeling game (and 4. Kushikatsu rich) to try Kushikatsu are an irresistible snack in Osaka, one 6. Horumon pufferfish of the city’s signature foods you should definitely try Following the philosophy of “waste not, want not” in Osaka. on your Osaka trip. The word broadly covers skew- horumon or horumonyaki is like yakiniku, except Zuboraya is ered meat or vegetables, kind of like a yakitori chicken you’re grilling the other random meat bits like organs, the biggest stick, only it’s not just chicken, and it’s panko-crumbed offal, giblets, and innards. Also referred to as motsu, it restaurant and deep-fried. Now one of the city’s biggest and most was introduced to Osaka by a yoshoku (Western-style for fugu in famous kushikatsu restaurant chains, Daruma is said cuisine) chef who swiftly had the term “horumonyaki” Osaka, and to have started selling kushikatsu in 1929, skewered trademarked in 1940. Horumon comes from the word among one of meat as a quick fix lunch for laborers. Cheap, easy hormone, also doubling up as it sounds similar to the the many Mi- and of course delicious, kushikatsu continued to gain word for “discarded goods” in the Kansai-Osaka dia- chelin-starred res- momentum throughout the war era for working class lect, which aligns with the Japanese mentality of mot- taurants throughout people. Fast-forward through to today, who doesn’t love tainai, to avoid being wasteful. Practical and delicious, the city. You can have fugu Source: tsuda bite-sized, deep-fried morsels on skewers? You can horumonyaki has a reputation for being a “stamina- in many different styles and dishes grab them either as local street food or order a la carte building” food and goes perfectly with a beer. Beef and don’t worry, they’re prepared carefully so you can at specialty restaurants throughout Osaka. Head to the sinew broiled in sweet miso and mirin sugar marinade dine deathdeath-free-free when tastitastingng ffuguugu ini OOsaka.sas ka. nostalgic Shinsekai if you want Osaka’s best kushikat- (doteyaki) is a tasty entry-level horumon. A dish de- su, where many of the restaurants are open round the signed for adventurous eaters, grilled livers, kidneys, clock, or the Tsutenkaku area can also sort you out. intestines, hearts, try the works and grill your own 12. Kappo cuisine And remember everyone, it’s a big no-no to double dip. horumonyakihorumonyaki inin Osaka.Osaka. Kappo is the answer to fine dining in Osaka, the spe- Kushikatsu is an essential snack to accompany a sake cialty meal that rivals elegant kaiseki in Kyoto. A kai- or a beer, in Osaka’s friendly drinking culture. seki meal in Kyoto is typi- cally a multi-course meal, 7. Kitsune udon Source: OiMax Udon noodles are popu- combining craft with food. lar throughout all of Japan, Kappo in Osaka is similar 5.Kind Yakiniku of like Korean barbeque, yakiniku means but the kitsune variety was in that it’s high-end food, “grilled meat,” which is an extremely popular thing to invented in Osaka. The lo- but with an emphasis on eat in Osaka. You can, of course, get a grill’s worth of cal style is less intense cutting, cooking, and pre- yakiniku anywhere in Japan, but Osaka gets away with than what’s eaten in To- paring, without covering stealing some glory from their neighboring city, Kobe. kyo; the Osaka style soup up what goes on behind the As in the name, Kobe is home to the world-famous Kobe comes with noodles in a scenes. It’s a little more beef, which is considered one of the highest quality light dashi fish stock broth, rustic, but the result is al- wagyu (Japanese beef) produced in Japan. With such topped with a piece of deep- ways fresh and creative close access to such high-quality meat, not just limited fried (abura-age) dishes that are presented to Kobe beef, Osaka serves some seriously delicious that’s been stewed in sweet beautifully every time. yakiniku. You can grill for yourself with friends at ya- soy sauce. The name “kit- Kappo dining also is differ- kiniku restaurants all over Osaka (you can’t go wrong sune” means fox, derived Kitsune Udon ent as you are seated in bar- at the Koreatown in Tsuruhashi) or again grab some from the myth that abura- counter style, with an open grilled wagyu meat sticks to-go from a street vendor. age is a fox’s favorite food, also used on the outside of kitchen and chefs working right in front of you. You an inarizushi (rice ball wrapped in tofu skin). It’s now watch the chefs cook and they watch you as you eat; its eaten widely throughout Japan, although Osaka is the an immersive, interactive experience, only to be had in birthplace of this simple yet filling udon dish. Osaka. Kigawa is the big name in kappo dining in Osa- ka, alongside other high-class establishments. When visiting Osaka you have to have a kappo experience, 8. Butaman thethe OOsakasaka versversionion ooff kkaiseki.aisekii. The humble steamed pork bun, of course, originated in , but is now widely sold throughout Japan and named butaman in Japanese. The delicious pork bun 13. Jiggly cheesecake specialists at 551 Horai have brought Osaka some fame It was Rikuro Nishimura who founded the company in the butaman game, with their headquarters proudly in charge of making the fluffiest baked cheesecake in in the heart of Namba. It’s so popular that around a Japan: Rikuro-Ojiisan (or, Uncle Rikuro). As the story whopping 170,000 buns are sold each day! With juicy goes, Rikuro was once a humble pastry chef, and now pork and spongy buns, the butaman are delicious every widely known for developing the ever-popular Japa- time, while their other dumplings, like gyoza, are also nese cheesecake. Jiggly, wobbly, sweet and delicious, extremely tasty. Sold in sets of even numbers for good this cheesecake is incredibly popular for a reason and luck,luck, it’sit s a must-trymust try snack in Osaka.O is a must-try dessert in Osaka. Their flagship store is located in Namba but also have 11 stores in the Kansai area. However, with the intention to keep it as an Osaka , Uncle Rikuro doesn’t plan to expand, so you’ll 9.Negiyaki Negiyaki is yet another dish that is grilled on a tep- have to head to Osaka if you want to taste it! It’s defi- panyaki hot plate, and is loved by people from Osaka. nitely one of the best cheesecakes in Japan (and some- Another pancake-style food, it is made of negi (green how always makes it onto your Instagram feed). onions) between thin layers of grilled batter, without meat and more crunch. It’s a popular form of kona- Explore the different areas of Osaka, knowing exact- mono, a flour-based food, much like takoyaki and ly what to eat in Osaka with our helpful guide. Whether okonomiyaki. Konamono is well-loved and consumed it’s casual street food or a fancy kappo meal, you can regularlygyypp by people in Osaka, , either in restaurants or have it all with Osaka’s fun food culture quickly put- at home.home. ting you cozily in a food-coma in no time. Discover your new favorite Osaka food and make sure you try okonomiyaki, takoyaki, sushi, and kushikatsu on your 10.An ehomaki Ehomaki is a long tube of sushi, traditionally Osaka trip. As Osaka is sometimes regarded as the Butaman File photo eaten during Setsubun (the bean-throwing festival) for kitchen of Japan, you can always expect a guaranteed good luck. Each year on February 3, you are meant to high standard of food quality in this food capital. STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 10 N Authentic, juicy & hearty, we are now in Yokosuka

Born in CALIFORNIA OVER 75 YEARS ago, Carl Karcher had a cart and a dream. The be- came CARL’S JR.®, now one of the PREMIER BURGER BRANDS in the world, with over 3,800 RESTAURANTS in over 42 COUNTRIES. We focus on FRESH FOOD made with only PREMIUM QUALITY INGREDIENTS so that you can indulge in our BIG, JUICY BURGERS, HAND- SCOOPED REAL ICE CREAM SHAKES and HAND-BREAD- ED CHICKEN. All while you sit back and relax as WE BRING FOOD TO YOUR TABLE with a smile as warm as the CALIFORNIA SUNSHINE.

A little story about Jack & Betty hotdogs Located in Sky Plaza Misawa, Jack & Betty Food Corner offers a variety of tasty hotdogs. Our eight original homemade hotdogs are popular with the military community and all lovers of hotdogs. Our large juicy “dogs” are served on local freshly baked buns, a combo that will leave your mouth watering and your stomach grumbling for more. And if you do have some room left, we recommend our homemade, naturally-flavored and additive-free gelato, the perfect dessert to any of our tasty hotdogs! So, stop by Jack & Betty. We’ll make you feel at home while you chomp on our tasty dogs. SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 11 N Guide to Japan’s popular munchies

BY TAKAHIRO TAKIGUCHI, STRIPES JAPAN

Among hundreds of options of tsumami dishes, the following are extremely popular and are stan- dard at most izakaya in Japan. Memorize a few or take this handy guide with you so you can drink and eat like a local on your next night out.

ikomi:ikomi: PorkPorrk orr beefbeeef offaloffal stew Nwith vegetables such as carrots and radish in a miso-based soup. akitori:akitori:: DespiteDespite literallyliiterally meaningmeeaning “grilled“griilled We usually sample it with shichimi Ychicken,”hi k ” yakitori kit i iis used d as ththe general l tterm spice powder (mixed with Japa- for all skewered and grilled items. They include nese chili pepper, ground sansho negima (a of small pieces of chicken and hemp seed), which gives it a thigh), sasami (a skewer of minced chicken) and little kick. butabara (a skewer of pork rib). When you order one, you usually can choose to have them grilled with salt or soy-sauce based broth (tare). ofu: ThereTheree areare severalseevverall variations.variations. Hi-Hi- Tyayakko, chilled tofu with grated gin- ger, green onion and bonito flakes, is known as a great tsumami to cool you down on the hot summer night. Yudofu, warmed tofu with mustard, green onion and sour soy sauce, is great to sample with warm sake on a cold night.

hiokara: SaltedSalted and fer- fer- Smented squid guts. It has a chewy texture and a fishy and salty taste. The squid is thinly sliced so you can eat just a lit- ashimi:ashimi: TThishiis iis oonene ooff tththee momostst popupopu-- tle bit at a time. Slarlar tstsumamiumami didishesshes cconsistingonsisting of sslicedliced fish, usually tuna, yellowtail, squid, horse mackerel or salmon. We usually sample them by dipping in soy sauce with wasabi.

damame:damame: BoiledBoioilleed or steamedsteamed Egreen pods usually served with salt. We push the beans out of pods when we sample one. This tsumami dish can go along with virtually any type of liquor and is considered as a standard starter for any party. den:den: JJapaneseapanesse hhohotpotottpot wwithith aas-s- Osortedt d iingredients di t liklike ddaikon, ik tofu or fish cakes. Especially good during wintertime.

U n i otatootato sasalad:lad:d MostMost izakayaiizakaya offer this,th Pbut how it’s prepared varies by iza- tsumami dishes kaya. The biggest difference between Unique Japanese and American potato salads is (or maybe weird-looking) the mayonnaise. Japanese mayonnaise is Basa tangier and saltier than the standard U.S. You may consider them weird, but they pair well with tradi- sh mayo used in American potato salad. tional Japanese liquors (sake and shochu). Don’t hesitate to try i one when they are available! Karasumi: Dried mullet . Uni: Sea urchin. Konowata: Salted sea-cucumber guts. It is traditionally considered as one of the three “unusual” delicacies, along with karasumi and uni, with its strange and exotic flavors. Basashi: Thin slices of raw horse meat. Namero: Made by placing miso, Japanese sake, green onions, a perilla leaf, and ginger on top of raw fish and mincing them together with a knife until it becomes sticky. i m Shuto: Salted and fermented bonito intestine. u s a r a a K STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 12 N