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'R's to Good Eating – Restaurants, Reviews & Recipes 12-Page Pullout

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'R's to Good Eating – Restaurants, Reviews & Recipes 12-Page Pullout A Taste of Japan The 3 ‘R’s to good eating – Restaurants, Reviews & Recipes 12-page pullout STRIPES JAPAN ASTE OF JAPA MARCH 22 − MARCH 28, 2019 A T 2 N 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!! 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! MARCH 22 − MARCH 28, 2019 E OF STRIPES JAPAN TAST JAPA A 3 N 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. Delicious French cuisine in Misawa North 40-40 is celebrating our fourth anniversary!! Join us for a wonderful French meal!! Head chef Kazu Hira- bayashi dished up food at some of Tokyo’s finest French restaurants before bringing his culinary talents to Aomori. Chef Hirabayashi and his staff use only the finest, freshest local and original French ingredients in his tasty dishes. Many from the military community 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! STRIPES JAPAN ASTE OF JAPA MARCH 22 − MARCH 28, 2019 A T 4 N Traditional Sweets highlight food cultures of Japan STORY AND PHOTOS BY TAKAHIRO TAKIGUCHI, cake. As rice can spoiled STRIPES JAPAN easily, ancient people invented a way of pre- f you have sampled the traditional sweets of Japan, you serving it by making might have been surprised how different the tastes – and mochi. Iingredients that include sweet potatoes, sweet beans and “Rice cakes can be preserved rice - are from Western sweets. for a long time without refrigera- These sweets are not only savory, but generally extremely tion,” Yabu said. “And once you cook it over a fire, it becomes fancy and beautiful. They usually are served with tea and are very tasty.” used for temple ceremonies, offerings and gifts. They also have These two ancient sweets, dango and mochi, are mainstream a deeper meaning to the Japanese. wagashi today, with many popular shops specializing in them. The traditional sweets supply nourishment to the heart, ac- Various ingredients are used in wagashi, including rice, flour, cording to Mitsuo Yabu, managing director of Traditional Japa- sweet potatoes, beans, millet, chestnuts, sugar, seaweed and nese Sweets Association. various fruit. “As you know, food is necessary for a man to live, but sweets “As wagashi is made mainly from cereals, rice flour, nuts, are not,” he said. “But they enrich and encourage our heart beans and potatoes, the smell is very faint,” Yabu said. “Japa- with their delicious tastes and elegant looks. I think this is very nese traditionally prefer a faint smell for sweets.” important.” And until about 50 years ago, wagashi did not include dairy “Souls exist in traditional sweets,” said Masae Arakaki of the products nor eggs. However, today “most wagashi shops use traditional Ryukyu sweets shop Ara- these animal products for some of their sweets,” he said. kaki Kashiten and descendent of the The biggest difference between wagashi and Ryukyukashi is dynasty’s last royal chef, Arakaki Pe- oil. While wagashi almost contain no oil, Okinawans use a lot of chin Shukuku. oil in their sweets. Wagashi Trivia “I would like as many people “A majority of traditional Okinawan sweets use lard for bak- as possible to be touched by these ing and for flavor,” Arakaki said. “Chinsuko, for example, is a – Do you take off the leaf? souls by enjoying these traditional cookie using lard instead of butter, and that gives it a unique sweets.” flavor.” Okinawa has its own group of On the contrary, the use of oil is traditionally avoided when When you eat “sakuramochi” or “kashiwamochi” sweets, traditional sweets called Ryukyu- making wagashi, according to Yabu. “Adzuki beans are used do you remove the leaf wrapping, or eat it with the leaf? kashi, developed under the influ- quite often to make bean paste in wagashi, but soybeans have According to Mitsuo Yabu, managing director of ence of both Japanese and Chi- never been used because of the lipid,” he said. “An adzuki bean Traditional Japanese Sweets Association, a famed television nese during the Ryukyu Dynasty is only 2 percent fat while the soybean has 20 percent. The (veg- announcer once told viewers that a true connoisseur of (1372-1879). “Ryukyukashi is the etable) fat makes bean paste sticky and spoils the flavor, which traditional Japanese sweets should eat them with leaves on, fruit of a Ryukyu Dynasty aes- is why our ancestors avoided it.” and many believed what he said. thetic sense,” Arakaki said. “It Climate also plays a part in differentiating the two tradition- “That is absolutely wrong,” said a notably perturbed is said that Ryukyu-kashi is 30 al sweets. In mainland Japan, the sweets are seasonal. Yabu. “It took me a long time to correct the public’s percent Japanese taste and 70 “We know spring has come when kusamochi (rice-flour cake misunderstanding.” should enjoy the faint aroma percent Chinese.” flavored with mugwort) is available in February,” Yabu said, According to Yabu, to fully enjoy theseof rice cherry cakes, or you oak leaves According to Arakaki, exist- adding that the shapes and colors of the sweets also vary from first, then remove the leaves just ing documents from that era month to month. “Summer is heralded by mizuyokan (soft ad- before eating it. show there were more than zuki-bean jelly) and kuzuzakura (cherry-leaf-covered kuzu bun “The salty 230 recipes of sweets dur- filled with bean jam), and for autumn, there are persimmon and taste of the ing the Ryukyu Dynasty, al- chestnut sweets.” leaves remain though most have been lost. Since there are not four clear seasons on Okinawa, the same on the rice The Ryukyukashi available sweets are sold throughout the year. “But we often shape our cakes, making today are mostly baked sweets in accordance with the season,” Arakaki said. “We shape the sweets even sweets, which include the chinsuko in a cherry-like figure in spring, and star-like for sum- sweeter with a famous Okinawan Cookie, mertime.” delicate flavor. “chinsuko,” and “hanabo- So, exactly how popular are these traditional sweets? ru,” cookies shaped like When the Ministry of Agriculture, Forestry and Fisheries Wisteria flowers. conducted a nation-wide survey on Japanese sweets in 1978, While Okinawan sweets are hun- Yabu said the data clearly showed a majority of younger people dreds of years old, the first form of Japanese sweets, didn’t eat the traditional sweets, while those age 70 and older wagashi, was developed about 5,000 years during the Jomon did. The data made those in the traditional sweets industry wor- Period. During this time, people started making food out of ry that their products would fade into history. nuts, according to Yabu. “Smashing oak nuts into powder to “However, when the ministry did the same research 28 years make “dango” (dumplings) after removing the bitterness with later, the data was still the same,” Yabu said. “The data clearly water are fundamental processes for making wagashi,” Yabu shows that people enjoy the traditional sweets as they grow said. older, which made us very relieved.” Another important part of wagashi is mochi, a chewy rice [email protected] • SEE WAGASHI AND FOUR SEASONS ON PAGE 10 MARCH 22 − MARCH 28, 2019 E OF STRIPES JAPAN TAST JAPA A 5 N Let us serve your Easter Brunch! Let us handle the cooking this Easter so you can focus on spending quality time with friends and family. The Yokota Enlisted Club welcomes all ranks to the ultimate Easter Brunch! Enjoy a wide variety of food at Yokota’s one and only brunch buffet from 10 a.m. until 2 p.m. Try our chocolate chip pancakes, southern-style biscuits n’ gravy or one of our tasty omelets. Whatever you are craving, we have it! Savor an Easter Feast with your family and friends and be sure to use your $2 Member’s First Discount.
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