Japan Eats

Recipe: Agedashi nasu

Recipe: Agedashi nasu

Agedashi nasu may look harmless enough, but each slice of eggplant comes packed with flavor. A variation on the popular... 


Recipe: Takenoko no mazegohan (Japanese-style mixed rice)

Recipe: Takenoko no mazegohan (Japanese-style mixed rice)

This typically Japanese mix of textures is an ideal addition to any bento. Takenoko no mazegohan is a seasonal rice dish... 


Restaurant Review: Smokehouse (Harajuku)

Restaurant Review: Smokehouse (Harajuku)

Tokyo has well and truly discovered the pairing of American-style BBQ and craft beer. Grilled marinated chicken breast with... 


Kickstarter Campaign to Publish “The Shochu Handbook”

Kickstarter Campaign to Publish “The Shochu Handbook”

Hello foodie friends! I hope you’re having a fantastic day. For the past three years I’ve been pouring my energy... 


Japan Booze Blind: Vodka

Japan Booze Blind: Vodka

Is there any real difference between so-called premium vodkas and the cheap stuff? Albrecht Stahmer and Junko Wada join Christopher... 


Recipe: Sweet potato kimpira

Recipe: Sweet potato kimpira

Satsuma imo, or sweet potato, is used in Japanese cuisine for both sweet and savory dishes. Kimpira is a Japanese cooking... 


Recipe: Hayashi rice

Recipe: Hayashi rice

Hayashi rice, or hashed beef in demi-glace sauce, is classic yoshoku. But what is the origin of the recipe? Based on European... 


Japan Eats Podcast, Episode 27: “25 Cafes”

Japan Eats Podcast, Episode 27: “25 Cafes”

We discuss Tokyo’s cafe scene with Brad Stephenson of 25cafes.com. The Japan Eats Podcast is presented by Garrett DeOrio,... 


Recipe: Basil no tempura (basil tempura)

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... 


Japan Eats Podcast, Episode 26: “The Shochu Whisperer”

Japan Eats Podcast, Episode 26: “The Shochu Whisperer”

We talk with Christopher Pellegrini about what it takes to become a qualified shochu adviser. The Japan Eats Podcast is... 


Featured Videos

Japan Booze Blind: Awamori

John Bailey and Rachael White join host Christopher Pellegrini in blind tasting awamori, Okinawan firewater.

Awamori is a beverage native to Okinawa, the island chain to the south of Japan. It is made from long grain indica rice (usually imported from Thailand) which is washed and soaked before being treated with a black koji mold. Yeast and water are then added to bring about fermentation. Finally, the moromi is heated and distilled. The result is a drink not unlike shochu, with a alcohol content of anywhere between 20 and 40 per cent.

On this episode of Japan Booze Blind, guests Rachael White (producer of the blogs tokyoterrace.com, rachaelwhite.me) and John Bailey (arts journalist, noted Japanophile) blind-taste three very different types of awamori: Donan, Nanko and Sashiba. The show was recorded at Dynamo, a skate themed bar in Koenji.

Thanks to Julien Arnaud for allowing us to film at Dynamo.

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