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.
We sit down with Japan Beer Times publisher Ry Beville to discuss craft beer
The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt and Christopher Pellegrini. To listen, click play on the audio player below:
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In this week’s Japan Eats Podcast, Garrett DeOrio and Christopher Pellegrini are joined by craft beer evangelist, Ry Beville.
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Marcus Lovitt reviews Makiko Itoh’s The Just Bento Cookbook
Through her sites Justhungry.com and Justbento.com, Makiko Itoh celebrates the many facets of Japanese cuisine, describing ingredients, detailing cooking techniques and offering recipes to an international audience. The first of these sites, Justhungry, has been up and running since 2003 and contains Itoh’s musings on the rudiments of Japanese cooking; how to make dashi, the way in which to prepare sushi rice, and so on. It is Justbento, however, for which Itoh is particularly well known. Here, she writes on the humble Japanese lunchbox, demonstrating both its versatile flavors as well as the health benefits associated with a balance of ingredients.
With her first book, The Just Bento Cookbook: Everyday Lunches To Go, Itoh brings her passion for the bento to an even wider audience. “A bento-box lunch is really just a packed lunch – but it’s a packed lunch prepared with a little extra care, for your family and loved ones, or just for yourself” notes Itoh in the introduction. “Bento-box meals are satisfying to the eye and the soul, as well as the body. They do not have to be overly cute or take hours to prepare. With minimal effort and a splash of creativity, they can be things of simple beauty that not only bring a smile to the recipient’s face but can be as pleasurable to make as they are to eat”.
Born in Tokyo, Itoh is particularly well suited to the role of bento evangelist – she has lived in several countries and is as much at home in English as she is in Japanese. Western readers will have little trouble grasping explanations of how to prepare tamagoyaki (“a rolled omelette that is savory yet slightly sweet”) or chicken kara-age (“deep-fried marinated chicken”). Not that more experienced cooks will find the book too prefatory – there’s plenty here to interest even those who already have a good knowledge of Japanese cooking basics.
Indeed, Itoh understands her audience. A frequent complaint of those living outside Japan is that it’s often difficult (if not impossible) to source Japanese ingredients when following Japanese recipes. Here, Itoh gets around this problem by offering two types of recipes: “Japanese style bentos” and “Not-so-Japanese Bentos”. The former includes such standards as ginger pork bento, soboro bento (“ground meat, fish, egg, or vegetables, seasoned and served mixed in with or sprinkled onto rice”) and soba noodle bento. Throughout the text, Itoh explains whether or not ingredients are commonly found outside Japan, and offers possible substitutes for items not available.
Itoh really mixes it up in the second part of the book dealing with bento inspired by other cultures. Recipes include “Everyone Loves A Pie Bento” (containing pies made from a yeasted dough of wheat flour and olive oil), “Spanish Omelette Bento” and a “Mediterranean Mezze-style Bento” (the use of edamame in place of chickpeas when preparing hummus is particularly clever). Prescriptivists will no doubt bristle at all this freewheeling creativity, but Itoh recognizes that not everyone is going to be satisfied with a noriben or the richness of unagi no kabayaki.
In addition to the recipes, the book carries helpful information on the various types of bento boxes and a glossary of Japanese ingredients. There’s a section on safety tips (“Cool down cooked food before packing into a bento box”, “Use an ice pack for certain foods, and in hot weather”) and another dealing with practical tips for speeding up the bento-making process. Throughout the text, Itoh also discusses the nutritional benefits of her recipes, choosing low-calorie accompaniments for rich meat dishes and offering vegan alternatives where possible (not something you’ll come across in similar Japanese cookbooks!)
The Just Bento Cookbook thus contains a wide variety of recipes and practical information – 150 ‘easy-to-prepare, original, bento-box-friendly’ recipes, according to the introduction. Curious then that the design of the book feels somewhat underdeveloped. Given the glut of cookbooks heavy on the food-porn photographs and light on actual recipes, it seems odd that Kodansha didn’t furnish Itoh with a larger budget for the images. It matters little, though. Itoh’s writing is enough to sell readers on what to expect from each recipe.
In sum, The Just Bento Cookbook is a well-written introduction for those new to preparing Japanese lunch-boxes, and a useful reference for anyone who already knows the classic Japanese recipes and is looking for fresh ideas. Best of all, Itoh is clearly unafraid of experimenting with surprising combinations of flavors and ingredients. What matters is not what’s authentic but what’s practical and tastes good. Her readers will no doubt appreciate Itoh’s efforts to render the bento a practical lunchtime alternative and follow her example.
The Just Bento Cookbook: Everyday Lunches to Go
by Makiko Itoh
Kodansha International, 2,000 yen, 127 pages
In the third and final episode of JBB’s Kyushu series, Christopher Pellegrini tries Kirishima and Kuro Denen shochu
Convenience stores in southern Kyushu usually carry a wide selection of shochu. Unlike in Tokyo, much of what can be found in Miyazaki, Kagoshima and Kumamoto prefectures comes in small cans or bottles, similar to the so-called ‘one cup’ nihonshu found elsewhere in the country.
We stopped by a combini and picked up a couple that caught our eye. According to its label, Kirishima is from Miyazaki prefecture and is an imo jochu (potato shochu). It’s easily recognized by its very own gold-colored tasting cup. Kuro Denen, meanwhile, comes from Kagoshima prefecture and (we read with interest) is only 12 per cent by volume.
Once again, we sat beneath Kagoshima City’s cherry blossoms and familiarized ourselves with Kyushu’s favorite spirit.
Christopher Pellegrini samples an Alt and a Kölsch from Miyazaki’s Aya Brewery
Back in Kagoshima City after a wonderful trip to Miyazaki Prefecture to visit the good people at Kuroki Honten Distillery, we found ourselves a nice place under the cherry blossoms and cracked open a couple of souvenirs that we brought back with us.
Japan Booze Blind visits southern Kyushu and road tests Kuro Kirishima shochu
On our way from Kagoshima Prefecture to Miyazaki Prefecture, we decided to see what might be available for our mid-trip perusal from the concession cart that rolls by every half hour or so.
The standard fare, as far as the alcohol menu in central/northeastern Japan is concerned, is canned beer, chu-hai and ‘one cup’ (nihonshu in a glass jar). Because we were traveling through Kyushu, however, we were pleasantly surprised to find one additional inhabitant on the menu.
Cup shochu. Kuro Kirishima to be exact.
And we decided to give it a whirl because we know that you’d be disappointed if we hadn’t. This is JBB after all. For the record, Kuro Kirishima was an easy-drinking preamble to our distillery tour later that day.
Everyone reading this knows, probably far better than they’d like, that the Eastern coast of Japan’s Tohoku region was devastated by a magnitude 9.0 earthquake and resulting tsunami with waves in excess of ten meters on the afternoon of March 11th. In the aftermath of this unprecedented disaster, Japan has endured roughly 600 further quakes, of which nearly half have been of magnitude 5.0 or greater, ranging from the area surrounding the epicenter of the original temblor, off the coast of Sendai, in the North, to Shizuoka, southwest of Tokyo.
First and foremost, thank you to all of you who have been kind enough to ask after our well-being and to offer help. All of us here at Japan Eats and, as far as we have been able to ascertain, our friends and colleagues, were spared the worst.
As of this writing, on the evening of March 24th, Tokyo is inconvenienced more than anything. Insofar as you worry, do so for the people up North who are no different from us but that they are undergoing a trial that even their friends and compatriots but a short distance away can barely begin to imagine.
Readers outside of Japan may have come close to having the worst natural disaster in Japan’s recorded history pushed out of their minds by one of its pernicious side effects: the extensive damage to and ongoing emergency at the Fukushima No. 1 nuclear power plant. Despite what you see on TV, it is inarguably the horrific loss of life, livelihood, property, and peace of mind in Tohoku that is the larger tragedy.
Japan, as anyone reading, watching, or listening to the Anglophone media knows, was just about as well-prepared as it could have been and is a wealthy country with the infrastructure and know-how to get back on its feet as fast as any other place on Earth. The earthquake itself was a triumph for Japanese engineering. It is safe to say that the time, money, and effort spent designing buildings and infrastructure to withstand earthquakes saved thousands of lives and allowed for a better response to those areas in which the truth that mankind will always be smaller than the inexorable forces of nature was brought so relentlessly to bear.
Nevertheless, hundreds of thousands of people need your help. Young and old; men, women, and children; rich and poor – they have lost, in some cases, everything, and in nearly all cases are suffering through the bitter Tohoku winter without power, without water, without sanitation, without privacy, without creature comforts and, in far too many cases, without information about their situation and prospects, or even all of their friends and relatives.
Japan Eats is a food and drink site and we, as much as anyone, know the value and rewards of seeking quality, but in these extreme circumstances, we join many, many others in asking everyone who is able to give as much as possible. People in Japan’s Kansai region are cutting down on power consumption and donating the savings to disaster relief. Bars and restaurants in the country’s more fortunate locales have hosted parties and donated the entire day’s takings, and more, to the people who need it most.
Right now, aid organizations say money is the most effective gift as transportation is difficult and needs change from place to place, day to day. There are things most of us can do to squeeze a bit more out. Maybe the reverse-Jesus, for example. Pass on buying that lovely bottle of wine you’d been dreaming of and turn that money into clean water for the people who need it. Or a change of (warm) clothes. Or a book to read to stave off the tedium and fear. Whatever you can do, it will help.
Here’s a list of groups doing good work in Japan who could use your help:
- Japanese Red Cross Society – Primarily focused on disaster relief, emergency medical treatment, and health and sanitation issues.
- Oxfam Japan – Primarily focused on mothers and children, as well as on getting assistance to foreigners/non-Japanese speakers.
- Second Harvest Japan – A foodbank distributing food to shelters and serving meals to disaster victims and the homeless.
- The Salvation Army – Primarily focused on the provision of basic needs and coordination with other groups to get victims’ more specific needs taken care of.
- Rescue Japan – A specific relief coordination effort begun by a group of Tokyo-based small businesses. Primarily focused on getting daily necessities, such as drinking water, toiletries, and clean underwear to shelters in addition to distributing items such as books and toys.
- Japan Earthquake Animal Rescue and Support – A coordination effort between three established animal protection groups in Japan. They do just what it sounds like.
Of course, another way to help that might appeal to our readers is to remember that the people in unaffected areas of Japan are doing all they can to help their stricken compatriots and, while they don’t need charity per se, normalcy helps them. So, if you were considering a trip to Tokyo or anywhere West of Tokyo, or to Hokkaido, please come – it’s still one of the safest, cleanest, best-functioning places in the world. The hotels, restaurants, bars, and shops still have employees and Japan’s economic recovery will only be helped.
We will be back very soon with more specific information about the situation in the Tokyo area, particularly as it relates to safety and, our favorite, food and drink.
Located on the same street as the Emporio Armani store, this basement izakaya, “Touan”, specializes in decent drinks, tofu, chicken, and sashimi. Several private tables, plus a few that look out onto a cellar-type Japanese garden, provide the perfect backdrop for a romantic dinner or small-scale night out with friends. Jazz music plays in the background.
And Touan has a few dishes that will keep vegetarians happy. Try the dekitate (fresh) tofu, at 780 yen, that comes with seven toppings and can be split amongst four if one thinks in izakaya serving sizes (read: small). The large tofu slabs go well with a side of fried renkon (lotus root) chips (480 yen). The negi shiitake kushi (grilled green onions and mushrooms on a stick) are also worth a try at 200 yen each.
Meat-lovers will enjoy the tebasaki no karaage (fried chicken for 580 yen), and the tofu no gyoza (580 yen for six pieces)–sorry, healthy people, this one almost certainly has meat in it. It’s just too good. But everyone can wind down with a dish of tofu ice cream which is astoundingly tasty (380). Another wise selection is the ebi (shrimp)tenpura and cha (tea) soba (680). The tea flavor is more apparent on the nose than anywhere else. Very nicely done indeed.
The “Naina?” imo shochu at 700 yen a glass, and yuzu umeshu at 620, are excellent choices for herbivores and carnivores alike. The “Hakkaisan” junmai ginjo nihonshu (980) is recommended for those looking for a decent bit of the drink that John Gauntner has taught us so much about.
The drink selection is respectable in several ways. While “Four Roses” is the only whiskey on the menu, Touan steps it up with 14 different bottles of umeshu, 12 potato shochu, six nihonshu, plus wine, beer, kokutou and rice shochu, and cocktails. Draft beer is 580 yen, and wine is 450 per glass. Most alcoholic beverages range from between 450 to 900 yen. Soft drinks are 350.
Directions: JR Kichijoji north exit. Outside the station (looking at the rotary) turn left. You’ll soon pass Baskin Robbins. Go straight until you come to a four-way intersection with a traffic light. Turn right. Walk one block and turn left before Tokyu Department Store. Walk straight (past Banana Republic) and take the second right. Touan is on the left (B1) just before a furniture shop called Kagura. If you reach Emporio Armani, then you’ve gone too far.
Guru Navi Page: http://r.gnavi.co.jp/a045212/
Lunch: 11:30 – 14:00
Dinner: 17:00 – 24:30
And this one is very easy to find. I bought it at my local supermarket for about 1,200 yen. Just like all things Balvenie (thank you, Garrett), I will make sure to have a bottle of this in my bar at all times.
Tasting notes: the barley tingle on this mugi (barley) shochu is subdued because of the very pleasant honey notes at the front and in the finish. This shochu is quite long. It lingers for a bit after you’ve swallowed, and it is one that you absolutely must try ‘neat’. That’s right. No rocks, no splash of water, no nothing.
And you’ll thank me for it. I’m sure that Shirashinken is very pleasant on the rocks, the way that many people like to drink shochu, but the interplay between the prickly earthiness and the sweet notes is something that would be bludgeoned off the palate by a few innocuous ice cubes. Try it neat so that you taste what I’m getting at.
This bottle doesn’t get nearly as much love as some of the more famous mugi shochu such as Hyakunen no Kodoku, but I believe that it’s almost as good. Unless, of course, you happen to have a bottle of Hyakunen that is more than ten years old as Tsuruda-san does at my local bar. But that’s beside the point.
Fact: this is the best bottle of mugi shochu I’ve purchased for less than 1,500 yen thus far.
This year-round dish is delicious accompanied by tartar sauce and a salad of fresh lettuce and sliced onion. It’s worth pointing out that when buying the tuna, there’s no need to select the most expensive as it is going to be cooked before being eaten.
- 150 to 200g sashimi tuna (ie raw).
- 1 egg
- 1 to 2 cups of breadcrumbs
- 3 tablespoons mayonnaise
- 2 tea spoons fresh lemon juice
- 1/6 of an onion
- 6 to 8 pickled shallots
- 1 boiled egg
- 1 to 2 pinches of chopped parsley
Prepare the tartar sauce first. Mince the boiled egg, the pickled shallots and the onion. Blanch the onion for 3 minutes. Put all the ingredients into a bowl and mix them together.
Next, sprinkle a pinch of salt and pepper on the block of tuna. Prepare three dishes with flour, the beaten egg and one in which to shake off excess flour.
Dip the tuna in the beaten egg, and place the cutlet onto the bed of breadcrumbs. Cover the other side of the tuna with breadcrumbs, pressing down gently with your hands. Shake off any excess breadcrumbs.
Preheat the oil (170 degrees centigrade) and let the tuna slide gently into the oil. When the surface of the tuna turns brown, turn the cutlet around so that it cooks evenly.
As the tuna would normally be eaten raw, it can be cooked quickly on a medium heat.
Once both sides are evenly brown, take the tuna from the oil and drain it on a tray.
Finally, cut the tuna into bite size strips and pour a dash of the tartar sauce over it. Serve together with a salad of fresh lettuce and sliced onion.