This week we discuss carcinogenic pickles and UNESCO recognition for traditional Japanese cuisine
The Japan Eats Podcast is presented by Garrett DeOrio, Marcus Lovitt, and Christopher Pellegrini. To listen, click play on the audio player below:
Find the Japan Eats Facebook page here. Have something to say? Drop us a line.
In this week’s Japan Eats Podcast, Garrett DeOrio, Marcus Lovitt, and James Steele talk about the potential for pickles to cause cancer and moves to have traditional Japanese cuisine recognized by UNESCO.
Here are some links to what we discussed:
- The WHO Says Cellphones – and Pickles – May Cause Cancer (English)
- Kyoto governor wants Japanese cuisine as UNESCO heritage (Japanese)
- UNESCO’s Intangible Heritage Lists (English)
- UNESCO on the gastronomic meal of the French (English)
Intro/outro: “Aguamala” by Carne Cruda
You can e-mail us at email@example.com
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.
What’s new in Japan’s food magazines? Marcus Lovitt conducts a whirlwind tour of Japan’s culinary rags. This month: dancyu, ELLE à table, Syokuraku and Ryori Tsushin.
Foreign visitors to Japan frequently complain about the limited number of western breakfast options available. And let’s face it: pre-dawn sushi at Tsukiji or a bowl of soba at a train station aren’t for everyone, especially if you have young children in tow.
For those not enamored of chain coffee shops (Excelsior, Starbucks or the ever-smokey Dotour) the only options appear to be expensive hotel restaurants or to pick something up at a local bakery.
It’s an unfortunate fact that Tokyo lags behind other major cities when it comes to breakfast options. While there are plenty of great independently-owned cafes, few open before 10 or 11 am. Why? Most Japanese eat at home, or skip the meal altogether in the rush to catch that train to work.
Things may be changing, however. Much has been made of Australian chef Bill Granger’s latest venture, bills in Yokohama. Renowned for his Australian-style breakfasts, Granger has attracted a lot of attention for his focus on Aussie staples such as Eggs Benedict and buttery pancakes.
Acknowledging the western predilection for a morning dose of cholesterol, this month’s dancyu (860 yen) is all eggs, done every which way. The magazine introduces restaurants offering classic egg dishes (boiled, scrambled, fried) as well as some of their recipes (eggs Benedict, egg sandwiches, huevos a la flamenca and puddings).
Another of dancyu‘s themes is seasonal vegetables – spring cabbage, spring onion, asparagus, green peas, and tomato fruit. The magazine includes seven recipes which make the most of what’s now available in Japan’s grocery stores.
ELLE à table (720 yen), meanwhile, looks at the latest French restaurants to open in Tokyo. The editors write that since the end of 2009 Tokyoites have enjoyed an increasing number of reasonably-priced French establishments. Rents have decreased because of the recession and young chefs are finding it easier to open their own places. ELLE writes about eight casual French dining options. They also focus on 3 locations: Nishi Azabu; what ELLE calls the ‘Art East Area’ (the area around Bakurocho and Asakusabashi) and ‘Ura Ginza’ (Higashi Ginza and Shintomicho). Finally, the magazine profiles seven new restaurants renowned for the quality of their food.
Syokuraku (860 yen) fills much of its May edition with those delectable dumplings, gyoza. The editors recommend gyoza restaurants based on five categories: fried gyoza, large gyoza, crispy gyoza, boiled gyoza and gyoza served on a frying pan. The magazine also visits Utsunomiya and Hamamatsu, two Japanese cities which are famous for the dish.
Finally, this month’s Ryori tsushin (980 yen) examines ‘sake for wine lovers’. The magazine explains how to approach sake by showing a comparison between sake and wine. They also suggest restaurants which provide a high-quality sake line up as well as food. Elsewhere in the magazine is devoted to dashi. Based on the notion that dashi is one of the key elements of Japanese cooking, the editors explain how to cook this combination of konbu (kelp), katsuobushi and water. They also present six dashi-based recipes.
Otoriyose, the practice of ordering regional specialties online via sites such as Rakuten, is currently a major trend. All of this month’s magazines go out of their way to list websites where readers can purchase items such as gyoza (Syokuraku) and pâté (ELLE à table). The latter magazine even introduces a bar in Ginza (named chikappa) focused on otoriyose from Kyushu.
This month three of Japan’s top culinary magazines focus their attention on things Italian. Also, Dancyu tells aging ramen lovers it’s time to go back to basics and Otona no shumatsu presents yet another lengthy best-of list. Its all here in this month’s magazine roundup.
When Hollywood studios simultaneously release similar films (think Deep Impact vs Armageddon) its difficult not to suspect nervous producers spy on each other in search of original film ideas. Similarly, when three of the major Japanese food magazines decide to feature Italian cuisine on their April covers, one has to wonder if it’s more than a coincidence.
This month’s Syokuraku (860 yen) features what the editors describe as “Italian food and restaurants from a man’s perspective”. They posit that Italian restaurants are not just places for dates and quiet conversation, but can be places for guys to get together and hang out. Our advice: ignore the cultural analysis and enjoy the food porn.
Ryori Tsushin (980 yen) also stretches the bounds of thematic credibility with an edition focusing on the role flour plays in Italian food. Put differently, the magazine’s editors want to discuss pasta and pizza, and to hell with that other stuff.
April’s Cuisine Kingdom (970 yen) is the last in our trio, the magazine exploring “the Italian mode”. More cultural background than recipes, this issue covers luxury brands as well as restaurants. The editors also ask where Italian cuisine is headed.
Ramen nerds rejoice! Dancyu (850 yen) has you in its sights. The April edition of the magazine is a veritable cornucopia of ramen, specifically aimed at self-appointed ramen experts in their 40s and 50s. April’s issue features 14 ramen shops – 12 in Tokyo, 1 in Osaka and 1 in Kobe. Urging readers to go back to basics, the magazine also discusses Tokyo’s trademark soy-sauce ramen and recommends 10 restaurants in which to sample the dish.
And where would we be without another best-of list? Otona no shumatsu (580 yen) lists the magazine’s “best 102 restaurants in the past 5 years”. The editors claim to have visited some 18, 000 restaurants in the past 5 years, and to have introduced 3600 in the magazine. Of these, they write, 350 were rated highly . After what must have been much soul-searching at the Kodansha offices, they finally whittled this list down to a (curiously unrounded) 102. All were tested in secret and come recommended for taste, price and great service. They are in Tokyo, Yokohama, Osaka and Nagoya.
Nakameguro is Tokyo’s version of Little Italy? So say our friends at Shokuraku. They map 25 Italian restaurants within walking distance of Nakameguro Station. Worryingly, this figure includes the local Saizeriya. What do you think? Is Nakameguro Tokyo’s answer to Mulberry Street? Leave your thoughts below in the comments.
Sake, seafood and… sumo? It’s time once again to take a look at the month’s food and drink magazines.
Another month, another ambitious ‘best of list’. This time it’s Syokuraku (860 yen) with their “42 best restaurants in Tokyo”. Dividing restaurants into 7 categories (yakitori, Japanese cuisine, tempura, shabushabu, rice bowls, tonkatsu and okonomiyaki) the magazine’s editors award marks for “the quality of food, cost performance and service”.
Syokuraku takes a more radical approach toward ranking sake, doing so by comparing various types of rice wine to sumo rikishi (come on… what could be more obvious!) It’s east versus west, with the sake divided into yokozuna, ozeki, sekiwake, komusubi, maegashira and jyuyo. The magazine also features 10 Tokyo restaurants which make creative use of nihonshu.
This month’s dancyu (860 yen) continues the sake theme. The magazine introduces upcoming sake breweries in places such as Akita, Tochigi, Hiroshima and Saga. And for those who love seafood but also think cooking fish is difficult, dancyu offers a selection of quick and easy seafood recipes. Dishes include Japanese, Western and Chinese otsumami.
Coffee is flavour of the month in Cafe-Sweets (1300 yen), the editors noting that the cafe scene in Japan is rapidly becoming more sophisticated. In particular, they note that coffee schools are growing in popularity – students can take classes for beginners through to advanced. The March issue features a number of coffee schools, from industry giants Starbucks and Tully’s through to small privately-owned cafes such as Tokumitsu Coffee in Hokkaido and the mail order coffee beans shop Unir in Kyoto.
Ryori Tsushin (980 yen) meanwhile dedicates its March edition to what they are calling “The age of Women”. The editors introduce women who are active participants in the Japanese culinary scene. The magazine features restaurants where all meals and service are provided by women, those restaurants which are owned by women as well as female innovators in areas traditionally dominated by men – sausage and ham artisans, coffee roasters and pizza chefs.
The Wine Kingdom (1500 yen) offers a list of “The best 30 winter reds from Italy”. There’s also a special feature on Sauvigon Blanc and a pull-out section of the magazine introducing 50 brands of wines from Washington. The booklet has information about each winery, their products and personalities.
The March issue of dancyu sees the announcement of a sake tasting event to celebrate the magazine’s anniversary. 74 different sake breweries will present their wares at the Grand Prince Hotel, Shintakanawa on March 27th from 13:00 to 15:30. Tickets are 5000 yen per person. See the dancyu’s March issue for further details.
This month it’s all about winter warmers – ramen, cream stews, okonomiyaki and winter seafood dishes. Here’s our roundup of Japan’s food magazines for February 2010.
This month’s Cuisine Kingdom (970 yen) focuses on seasonal seafood dishes. Japanese as well as international chefs explain how best to cook winter seafood using their own recipes. The magazine also interviews several Kyoto-based chefs and asks what inspires them.
Dancyu (860 yen) asks ‘where in Tokyo does one go to get the best beef or cream stew?’ The magazine’s February edition also looks at that perennial Japanese favorite, okonomiyaki. They introduce seven well-regarded okonomiyaki restaurants as well as recipes for their most popular dishes.
This month’s Syokuraku (860 yen) focuses on ramen. They nominate the ‘ten best ramen restaurants in metropolitan Tokyo’ and then the ‘top ten restaurants for various types of ramen’ (tsukemen, thick soup, etc.). There’s also a ‘top ten ramen restaurants which serve great side dishes’ and (clearly concerned they had left someone out) a ‘top ten ramen restaurants serving great drinks’.
The magazine also devotes space to the humble nabe, and suggests where Tokyoites can sample regional versions of this seasonal dish.
Tokyo Calendar (680 yen) dusts off the crystal ball to predict the year’s dining trends in the Japanese capital. The magazine nominates bistros where one dining alone can eat at a counter, Nouvelle Chinois cuisine and Shitamachi restaurants as three major trends of 2010.
Finally, dessert arrives courtesy of Ryori Tsushin (980 yen), which dedicates its February issue to sweets. Using patisserie Aigre Douce (Mejiro) as an example, the magazine’s authors make the case for sweets to be made from only the finest ingredients. The magazine also looks at traditional German sweets, noting that German confections are growing in popularity.
Nikkei’s Otona no Off (680 yen) examines the basics of Japanese etiquette. Just how does one behave when eating kaiseki? What are the rules at a tea ceremony? There are even tips on how one opens fusuma (traditional sliding doors).
Sushi, tapas and chocolate cake. It’s all here in our monthly roundup of Japanese food magazines.
The January 2010 issue of ELLE à table (720 yen) runs with the theme “Let’s Party” and asks two caterers to produce a menu for 4 people that comes in under 5000 yen (p. 40). Dancyu (850 yen), meanwhile, dedicates much of it’s 210 pages to sushi and sashimi. Dancyu columnist Kundo Koyama also contributes an essay on “The five best dishes of 2009”.
Syokuraku (860 yen) follows the sushi theme, looking at which wines best match Japan’s favourite finger food. Cuisine Kingdom (980 yen) leads with a ‘special feature’ entitled “Bar, Bistro, Trattoria – the secret of their popularity”. This basically turns out to be an excuse to present some exquisite food porn from the likes of Barcelona and Paris, of which we wholly approve.
It seems there’s nothing Japanese gourmands enjoy more than the whiff of French sophistication. The cover of Ku:nel’s January issue (780 yen) entices Francophile readers with an offer of a map to “the pleasant face of Paris”. Ryori tsushin (980 yen), meanwhile, introduces several new French restaurants in Japan and offers readers a onetime deal on a “special course and glass of wine”.
In addition to their “French chocolat patisserie collection”, Cafe Sweets (1300 yen) begins 2010 with a whole lotta chocolate love. The magazine presents a number of chocolate cake recipes for readers to try.
January’s ELLE à table is the winner of Japan Eats’ coveted Bad English award, for their headline “I am big fun of Cheese”.