Japan Booze Blind: “India Pale Ale”
Here's one for the hopheads: guests Mischa Long and Ry Beville road test three types of India Pale Ale. The Japanese craft brewing scene has exploded in recent years. Not only has there been a notable increase in the number of quality brews available, but there's also been a jump in the number of bars and restaurants where they can be found. One such venue is Devil Craft, a brew-pub offering an inspired combination of craft beer and Chicago-style deep-dish pizza. With fifteen taps and a rotating selection of beers from Japan and the United States, Devil Craft is quickly building ...
Recipe: Snow pea salad with black sesame dressing
Snow peas coated in a tangy, spicy dressing Here's another dish that compliments the warmer weather. The peas provide the texture, while the dressing gives the dish it's flavor. To prepare the dressing, use a suribachi (Japanese mortar) to grind the sesame seeds. It's also possible to do this in a food processor - just be sure not to overdo it. Ideally, you want to keep some of that rough texture. If you feel the dressing is too strong, add another 100 g of snow peas (or until there's a good balance between the flavor of the peas and the dressing). You can also ...
Recipe: Kizami-kombu to satumaage no nimono (stewed kizami-kombu)
Kombu is used for more than just dashi. Whether it's as an ingredient in miso soup or as a wrapping for onigiri, seaweed is synonymous with Japanese cuisine. Kombu (kelp) is best known as one of the main ingredients in dashi, but is equally good served as part of salads or stews. It's loaded with umami, and therefore dishes in which kombu is an ingredient don't require added flavor. Kizami-kombu is dried kelp which is shredded to produce a stringy texture. Usually it's simmered with thinly sliced vegetables or used in asazuke (Japanese pickles) to add umami. Satsuma-age (fried fish cakes) add ...
Recipe: Hijiki no nimono (stewed hijiki)
This classic seaweed dish is simple and healthy. Add it to your next bento, or serve it alongside rice as a main meal. Hijiki is a well known seaweed in Japan. There are two kinds: me-hijiki, (hijiki buds) which is relatively easy to prepare, and naga-hijiki, the stem of hijiki seaweed. Naga-hijiki takes longer to soften but has more texture. Hijiki no nimono is considered to be "mother's home cooking" ("ofukuro no aji") and is rich in fiber, iron and calcium. This dish usually contains carrots and deep-fried tofu pouches. Small pieces of chicken, shiitake mushrooms and edamame (boiled soy beans) can be added ...
Recipe: Nanohana and bacon pasta
A bittersweet spring dish. Nanohana (or rape-blossom in English) is representative of spring. Like wild vegetables such as fuki (butterbur), taranome (the buds of Japanese angelica) and udo, nanohana is a seasonal vegetable with a slight bitterness. For this reason, nanohana goes well with two of the dish's other ingredients: butter and bacon. These add a sweetness that offsets the initial bitterness of the vegetable. I recommend adding a little butter to the olive oil (or vegetable oil) to sauté the nanohana. [caption id="attachment_6446" align="alignright" width="300"] Nanohana and bacon pasta[/caption] Ingredients (for 2 people) 80 g of bacon (thinly sliced) 140 - 150 g of rape ...
Japan Booze Blind: “India Pale Ale”
Here’s one for the hopheads: guests Mischa Long and Ry Beville road test three types of India Pale Ale. The Japanese...
Interview: Michael Booth, author of “Sushi and Beyond”
“Sushi and Beyond” follows an English family as they travel the length of Japan, exploring the nation’s...
Japan Eats Podcast, Episode 23: “Ramen Dreams”
Miso, Shio, Shoyu, Tonkotsu. We talk ramen with special guest, Keizo Shimamoto. The Japan Eats Podcast is presented by Garrett...
Recipe: Snow pea salad with black sesame dressing
Snow peas coated in a tangy, spicy dressing Here’s another dish that compliments the warmer weather. The peas provide...
Japan Eats Podcast, Episode 22: “Is that gochujang in your hand luggage?”
This week we get all hot and bothered talking about Tokyo’s love affair with Korean food. The Japan Eats Podcast is...
Recipe: Kizami-kombu to satumaage no nimono (stewed kizami-kombu)
Kombu is used for more than just dashi. Whether it’s as an ingredient in miso soup or as a wrapping for onigiri, seaweed...
Japan Booze Blind: Wheat Beer
Guests Duncan Sculpher and Albrecht Stahmer join host Christopher Pellegrini in testing three types of wheat beer. Several...
Recipe: Hijiki no nimono (stewed hijiki)
This classic seaweed dish is simple and healthy. Add it to your next bento, or serve it alongside rice as a main meal. Hijiki...
Japan Eats Podcast, Episode 21: “Curious About Shochu”
On this week’s episode, we talk with Chris about creating the group Curious About Shochu. The Japan Eats Podcast is...
Recipe: Nanohana and bacon pasta
A bittersweet spring dish. Nanohana (or rape-blossom in English) is representative of spring. Like wild vegetables such as...
Featured Videos
Japan Booze Blind: “India Pale Ale”
Here’s one for the hopheads: guests Mischa Long and Ry Beville road test three types of India Pale Ale.
The Japanese craft brewing scene has exploded in recent years. Not only has there been a notable increase in the number of quality brews available, but there’s also been a jump in the number of bars and restaurants where they can be found. One such venue is Devil Craft, a brew-pub offering an inspired combination of craft beer and Chicago-style deep-dish pizza. With fifteen taps and a rotating selection of beers from Japan and the United States, Devil Craft is quickly building a reputation as one of Tokyo’s favorite watering holes.
On this episode of Japan Booze Blind, guests Ry Beville (publisher of the Japan Beer Times) and Mischa Long (artist and bar room philosopher) blind-taste three types of Inda Pale Ale available at Devil Craft: Shiga Kogen IPA (Japan), Bear Republic Racer 5 IPA (United States) and Kobushi-Hana English IPA (Japan).
Thank you to Jason Kohler and the staff of Devil Craft for allowing us to film at the restaurant.
More Featured Videos
- Japan Booze Blind: Wheat Beer
- Japan Booze Blind: Kyushu (Part III)
- Japan Booze Blind: Kyushu (Part II)
- Japan Booze Blind: Kyushu (Part I)
- Japan Booze Blind: Nippon Craft Beer Festival (Part IV)
- Japan Booze Blind: Nippon Craft Beer Festival (Part III)
- Japan Booze Blind: Nippon Craft Beer Festival (Part II)
- Japan Booze Blind: Nippon Craft Beer Festival (Part I)
- Japan Booze Blind: Baird Fall Beers
- Japan Booze Blind: Baird Summer Beers
