Visiting and sharing
Japan
Planning a trip to Asia? I can almost guarantee that Japan
isn’t first on most people’s destination list, if indeed it is a part
of the list at all. We are ignorant of a country that still seems
mysterious and exotic, and one which we assume is still inaccessible to
a regular tourist.
Japan isn’t the cheapest of Asian countries to visit, but there is so
much to see and do there that won’t cost a Yen, and lots that won’t
break the bank. It’s a country that will give plenty of material to any
writer or photographer with an eye for a striking vignette, be it a
classical stereotype or a hip-hop tableau.
I have had a distant love affair with Japan all my life but have never
been there. I think it started with film: epic subtitled productions
showing well-armoured Samurai and shy geisha in dazzling kimonos. And
then there was the food, that was so different in both ingredient and
concept from anything I had eaten before.
Eventually I was able to indulge my passion for Japan in delicious
ways. I became a restaurant and cookbook reviewer in London. Yes, it is
indeed the job that everybody wants and it has enabled me to learn
about and to appreciate Japan’s tastes and traditions. I am mentioned
on the covers of two Japanese cookbooks (published in Japan) and it
will be a surprise to many that the Japanese do actually cook. They
really do eat hot food: there’s more to a Japanese meal than just sushi.
I am now a certified Japanese Sake Sommelier and look forward to
introducing that unique beverage to a wider audience. True, it’s a bit
like Marmite: you initially either love it or hate it, but it grows on
you with practice, and what a pleasure it is to practise.
A tour of Japan would be a dream for any lover of travel. There is so
much that is truly unique and enigmatic. It would offer an opportunity
to learn about Japan’s culture at close quarters. A land that was
closed to us for centuries now presents both charm and adventure for
anyone lucky enough to visit. It’s the land of golden falling leaves as
well as the Land of the Rising Sun, a country of the young and
fashion-conscious as well as the traditional; boxes of bento and
frightening Fugu Fish; a silken tapestry of antiquity and modernity
waiting to be unrolled.
This is a list of subjects that I would like to cover – things I know a
little about and more that I want to learn about. I’d write articles,
post video and chatter on social media to share my adventure with
others.
1. Japanese food - fine dining to bento
There is so much more to this fascinating cuisine than
cold rice around fish. There are complex braises and smoky grilled
skewers, and even breakfast is a world away from a slice of toast and a
cuppa coffee on the run. There are hand-made noodles and tempting
street foods that are only found in Japan. I would want to try bento
boxes at railway stations, have a beer and teriyaki beef in a bar, and
learn more about Japanese tea.
2. Sake
This is the national beverage and more Europeans are
discovering its qualities. Everything from the beautiful but
unfathomable labels to the aromatic contents make a bottle of Sake a
must-have souvenir of any trip to Japan. But which bottle to buy? A
visit to a Sake shop would fascinate and educate.
3. Street fashion
Fairy kei is a trend that is a marked change from the
ever-popular Goth. It’s characterised by its use of pastel colours and
takes its inspiration from accessories from Western toy lines of the
1980s. The costumes will revive memories of My Little Pony, Strawberry
Shortcake, and Care Bears. It’s cute and very photogenic if pigtails,
leg warmers and pigeon toes are what float your sartorial boat.
4. Film
Japan is famed for its anime. They are those cartoons that
have a recognisable wide-eyed style. Manga are the comics that are
paper versions of the anime. But it’s the Japanese epic that excites my
interest just as much. A trip to a Japanese cinema would be on my list
but I would also enjoy an evening just watching TV. One can learn so
much from popular TV and, in particular, adverts.
5. Ryokan
A stay at a Ryokan would be a step back in time to the
traditional Japan of the Edo period. They present an opportunity to
enjoy tatami mats, sliding doors, communal bathing (I’ll devote a whole
article to that adventure) and traditional cuisine.
6. Temples
I have visited Buddhist temples in other parts of Asia,
and even visitors with no religious conviction cannot fail to be
impressed by these buildings. A temple is a must-do and burning an
incense stick or two never does any harm.
7. Furoshiki
A couple of years ago a friend gave me a piece of fabric.
Very nice but I was surprised that it came with a user’s manual.
Furoshiki is a traditional Japanese wrapping cloth and is a multi-use,
eco-friendly bag. A couple of knots will give you a bag for groceries,
and some folding and a knot will give you a very stylish bag for two
bottles (always drink responsibly). There are shops devoted to these
cloths that make ideal gifts.
8. Music
Traditional Japanese music is different from Western music
in that it is said to be based on the rhythm of breathing rather than
mathematical timing! I prefer Enka (Japanese ballad) singing which is
much more to Western taste and is enjoying a revival, with the latest
Enka star being an Afro-American with a Japanese grandmother! Baggy
clothes are his trademark.
9. Transport
Public transport says so much about a culture. We have all
heard stories of the horror of the packed Japanese metro and of the
comfort of the Bullet Train but we need to reach Japan before we can
try those modes of transport. An article about getting there would be
handy.
10. Gardens
Japanese garden architecture has had a great influence on
European garden design. Those stone lamps and water features can be
found all over the world and they are not only lovely to look at, they
also have a meaning.
11. History
Japan is a country of contrasts. There is plenty to
enchant any lover of classic Japanese history but it’s a land that has
developed dramatically over the last eighty years. Japan is noteworthy
in that the ancient and the modern coexist. Architecture, music, dress
and even food have undergone huge changes. What is Japan 2012?
12. You don’t know what you don’t know
This must be a category included on any travel “reasons to
go” list. I have been lucky enough to travel the world but the things
that I have often found most fascinating are those that I knew nothing
about before my arrival. If you are familiar with a country you take
for granted those little things that first made an impression, and they
are probably not mentioned in tourist guides – drinking etiquette, how
folks pass the time on a train trip, what’s in the equivalent of a
Pound shop? Travel with a positive attitude and an open mind and it’s
fun and inspiring. Japan truly would be.
All of my regular readers will know the name Kentaro
Kobayashi. I have reviewed another book of his which
had its focus
on Donburi, an underrated Japanese dish. He has now turned his
attention to the evocative bento box.
Most of us would only have encountered a bento box via our TV screens.
They are the stylish packages that are found on Japanese railway
stations. No self-respecting documentary about the land of Nippon is
complete without the western presenter opening his lunch to discover a
savoury and attractive array of rice and accompanying dishes. All very
exotic and exciting, but on analysis we are talking food on the go,
which needs to be delicious and sustaining.
Kentaro has fond memories of the lunch boxes prepared by his mum. As a
growing lad he craved flavourful meat. He was sometimes lucky but
whatever the contents of his bento box he was always excited by it, and
well fed. He has taken the opportunity with Bento Love to indulge his
dream of meat-laden lunch to present some fine recipes, but he has also
included dishes that would be craved by both vegetarians and those who
prefer fish.
This chef has a knack for recipe selection. He has, once again, chosen
dishes that will be tempting for the Japanese reader but equally for
those of us who are not so familiar with Japanese food. There is
nothing here that is bizarre, no ingredient thought delectable only by
the Japanese. This is an accessible and delightful twist on a packed
lunch which is a million miles away from a boiled egg sandwich and a
bag of salt and vinegar crisps (chips).
The first recipe is that for Deluxe Steak Bento with Simmered Shiitake
Mushrooms and Sautéed Watercress. That’s no surprise considering
Kentaro's love of protein. The Pork Steak Bento with Sautéed
Snap Peas and Shimeji Mushrooms is served with Shiba-style Pickles. Use
your favourite European mushroom if you can’t find the shimeji variety,
but you will likely find all traditional ingredients in your nearest
Asian supermarket or online.
Cashew Chicken Stir-fry is a Chinese classic but is included here
because this is a book about contemporary Japanese cooking. It’s a dish
that works well for the lunch box, as does Japanese-style Chicken and
Potato Curry, and there is even Fish and Chips Bento which includes
some broccoli and rice balls.
My favourite recipe is Simmered Croquette Bento. This is a dish made
from leftovers but I think it’s worth the effort of cooking from
scratch especially for lunch. It’s a moist and flavourful dish and real
comfort food. It’s hearty and would be welcome as a substantial lunch
on a grey winter’s day.
We all need to eat and we should want to eat well. The credit crunch
has forced many to consider a packed lunch from home. It’s a great
notion and would save you cash but if that aforementioned lunch is
unappetizing then you’ll soon be back to a curly, dry sandwich or a pie
and a pint at the nearest pub. Consider some Japanese-inspired bento
and be the envy of your colleagues. But don’t forget that you can eat
all these dishes at home. They work just as well on a plate as in a box.
Bento Love - Easy Japanese Cooking is
another Kentaro Kobayashi success. Well-written recipes, stunning
photography by Hideo Sawai and great value for money. This volume is to
be admired but also used. Hope we have many more books from this chef.
Asian cookbook review: Bento Love - Easy Japanese Cooking
Author: Kentaro Kobayashi
Published by: Vertical, Inc.
Price $14.95US, £10.99
ISBN 978-1-934287-58-3
For more on Asian cuisine visit Mostly Asian Food
I love Japanese food but seldom have I been offered
anything other than tempura and sushi. Now, don’t get
me wrong, I could eat both those lovely dishes every day but there is
more to Japanese food than raw fish and battered vegetables. There is
Donburi!
What exactly is this donburi? It’s all about rice. Doesn’t sound very
interesting, does it? Top that rice with meat and/or vegetables and
perhaps a few noodles and often egg, cooked or not. Those garnishes
complement the rice which is held in such high esteem by the Japanese.
The author, Kentaro Kobayashi, is a young man with both talent and
passion. He started his working life as an illustrator but soon
displayed his flair for food. His motto has always been “easy yet
delicious, stylish yet realistic”. He has featured in magazines and on
television where he represented the new generation of cooks who wanted
taste and texture in no time.
I am a food writer and researcher and frequent eater, and I had oft
encountered recipes for Donburi but it was Toronto (no, not Tokyo) that
gave me an opportunity to try these tempting dishes for the first time.
I chose a chicken donburi which arrived with a sunny egg yolk nestling
on top of vegetables and tender meat. I have been searching for such
donburi perfection since then.
At last my menu scanning is over and I have help at hand in the guise
of Donburi Mania, which houses between its covers 70 recipes for meals
that are quick, delicious and healthy. You’ll have dinner ready in the
time it takes to cook rice. You can use last night’s leftovers with
some fresh vegetables for crunch. It couldn’t be simpler. No exotic
equipment needed and more importantly...no special skills.
It’s been difficult for me to select a few recipes to represent
donburi. All of Kentaro’s dishes are appealing and encompass a wide
range of ingredients. There is plenty here for a vegetarian and for
fish lovers but the author will not expect you to follow his ideas
meticulously. Donburi is about casual and modern eating so make a few
from this book and then invent your own.
Stewed Pork Donburi makes use of cheaper cuts of meat. This recipe is
more time-consuming than others as the meat needs to simmer for an hour
or so. You don’t have to sit and watch the pork cooking so it hardly
constitutes as slaving over a hot stove. The end result of your
foreplanning will be a silky and soft preparation that will become a
firm favourite. It’s real comfort food that will have you finding
excuses to make it.
Chicken Sukiyaki Donburi reminds me of my first encounter. You can use
last night’s leftover Sukiyaki (or cook chicken in a sweet soy sauce)
so you’ll have a smart meal in less than 20 minutes. The egg yolk might
be alarming for the uninitiated but it forms a creamy coating which is
rich and luxurious. Be brave.
Donburi Mania – Easy Japanese Cooking is the most comprehensive book
around covering just this unique and flavourful dish. I’ll be eating my
way through each of Kentaro Kobayashi’s tempting recipes.
Asian cookbook review: Donburi Mania – Easy Japanese Cooking
Author: Kentaro Kobayashi
Published by: Vertical Inc.
Price: £9.99, $14.95US
ISBN-13: 978-1934287491
For more on Asian cuisine visit Mostly Asian Food
This
isn’t just a large format volume, it’s a seriously large format
complete with a CD of traditional Japanese music to listen to while you
are either cooking or sitting cross-legged in agony at your coffee
table pretending to be eating at a tea house in Nagoya.
Easy Japanese Cookbook is not only seriously large it’s seriously
beautiful, with huge colour pictures by William Lingwood. The text is
clear and the recipes easy to follow. Each one has preparation time and
cooking time clearly marked. It’s a wire-bound cookbook which gives the
advantage of staying open on the counter. No need for bottles of Sake
balanced at the corners.
The author, Emi Kazuko, has penned several cookbooks (her book Street
Cafe Japan was made into a TV series for UK Style) and is no stranger
to BBC radio. It’s obvious that she appreciates that Japanese cuisine
is new to many of us in the UK. Emi leads us through every aspect from
ingredients, cooking methods, equipment and basic recipes to
appetizers, main courses, etc. The menu section will tell you all you
need to know about putting together an authentic Japanese meal.
Japanese food might not be as familiar to us as, say, Indian or even
Thai but just a quick flick through the pages and you’ll see that it is
easy. Nothing here takes much hands-on effort. There are a few recipes
that demand a few hours marinade time but you don’t have to sit and
watch the food as it soaks, do you?
Ginger Pork with Rocket Salad is an old-established and popular dish in
Japan. It couldn’t be simpler. It takes 15 minutes to prepare, 10
minutes marinade time and 10 minutes to cook. It won’t break the bank,
it’s authentic and it’s a lovely family meal.
Most of us will know the name Sukiyaki. No, not the Japanese pop song
released in Japan in 1961 and in the US and UK in 1963 and sung by Kyu
Sakamoto, killed in a plane crash in 1985 (Impressed aren’t you?). No,
this is the classic dish cooked in a cast iron pan at the table. It’s a
delicious combination of beef and vegetables. It couldn’t be
easier...your guests will be doing the cooking.
Anyone who wants to try Japanese food at home will find all they need
in Easy Japanese Cookbook. It will take away the terror for beginners
and supply the more practised with lovely recipes... and some nice
music as well.
Easy Japanese Cookbook
Author: Emi Kazuko
Published by: Duncan Baird
Price: £16.99
ISBN 978-1-84483-656-7
For more on Asian cuisine visit Mostly Asian Food
The author, Kentaro Kobayashi, is a young man with both
talent and passion. He started his working life as an
illustrator but soon displayed
his flair for food. (He gets that from his mum who is an award-winning
cookbook author.) His motto has always been “easy yet delicious,
stylish yet realistic”. He has featured in magazines and on television
where he represents the new generation of cooks. His Veggie Haven has
been nominated by the Paris Book Fair and Gourmand as one of 2009’s
Best Cookbooks of the Year. Not too shabby!
It’s called Easy Japanese Cooking but that might give the impression
that it concerns traditional Japanese fare. I prefer to think of it as
Easy Contemporary Japanese Cooking. The Japanese, along with the rest
of the world, are becoming more global in their food horizons and
Kentaro has no prejudice when it comes to introducing Western
ingredients into his larder. Appetizer Rex is a volume that shows the
acceptable face of fusion cuisine, and does it in a fun way.
Just think of appetizers or hors d’oeuvres and we conjure thoughts of
convivial gatherings. These little dishes are not taxing to prepare but
choose the right ones to match your guests, along with their drinks,
and success is assured. There are no worries about preparing a balanced
meal: appetizers are not meals in themselves, they are little
‘amuse-gueules’ as the French would poetically describe them.
Kentaro offers us his usual mix of lively ingredients combined with
thoughtful but simple presentation. There are a few recipes that will
be somewhat familiar to Western readers – for example, Nachos, Tomato
Salsa, and Tomato and Olive Bruschetta are well loved standards, but my
advice would be to consider the lesser-known dishes that will be not
only delicious but great conversation pieces.
Wasabi Butter Beef will be a winner with the carnivores. A simple dish
to prepare but sliced beef always contrives to look luxurious. Ribs
with Green Onions will also help to slake manly appetites. Sunny-side
Up Beef is a good way of using up leftover Sunday roast. A striking
presentation of sauced meat and an egg yoke.
Fried Rice Balls would be an exotic alternative to crisps (chips).
Serve them with some good flavourful Japanese condiments for a
healthier but substantial snack. Two-Way Fritters are ideal for those
who must have a fried-food fix. They are an agreeable combination of
corn, ham and shrimp. They are said to stay crisp even when cooled so a
good choice for a drinks party.
My absolute favourite dish will have my dear reader reeling in horror.
Whelks! WHELKS? Yes, and you should try them. Kentaro has a Whelk
Sauté which has few ingredients, is simple to make and economic
as well. I would perhaps counsel that you slice the shellfish rather
than leaving them whole. The whelks found off British coasts are large
and, I must admit, unattractive. Don’t tell your guests what they are
eating and they will love them.
Easy Japanese Cooking – Appetizer Rex is another winner from Kentaro
Kobayashi. He continues to offer dishes that are simple but impressive.
Always something unique and stunning. Don’t stop now, Kentaro, I await
the next volume.
Asian cookbook review: Easy Japanese Cooking – Appetizer Rex
Author: Kentaro Kobayashi
Published by: Vertical Inc. New York
Price: $14.95 US, £10.99
ISBN 978-1-934287-63-7
For more on Asian cuisine visit Mostly Asian Food
It’s the winner of a Japan Festival Award ‘for outstanding
achievements in furthering the understanding of
Japanese culture in the United Kingdom’ in 2000. In the same year it
was also short-listed for the World Cookbook Awards and the Guild of
Food Writers’ Jeremy Round Award for Best First Cookery Book. The
author, Shirley Booth, in 2006 was awarded the Japanese Agriculture
Minister's Award for Overseas Promotion of Japanese. There was no doubt
that this book was going to be interesting.
Shirley has amazing credentials, being not only an award winner but,
more importantly, having lived in Japan and taught Japanese cooking
there. She seems to know just about everything there is to know about
the subject but her addition of historic and personal narrative puts
the food into context. It is that conversational but informative style
that elevates this book to something more than just another ethnic
cookbook.
Japanese food has become more and more popular over the last few years.
Japanese restaurants proliferate and chilled counters in supermarkets
groan under the weight of pre-packed sushi. The price is often
prohibitive and the selection is small. So why don’t we just make
Japanese food at home... and something other than sushi?
Well, we could and should but this is a relatively new food trend and
we need a bit of coaxing. It’s true that the ingredients are not as
readily available in the high street as, say, Indian or Chinese, but I
know you have heard of the internet because you are reading this
marvellously well-executed review. Just order ingredients online.
There are 200 or so recipes in this volume so there will be plenty to
fire the imagination. My advice would be to look through the index and
find a dish that you just like the sound of. Make up your mind that
you’ll prepare your choice at the weekend and then go to the recipe.
It’s unlikely that you’ll find a cooking technique that you have not
encountered before and it’s probable that your dish will have familiar
ingredients. No excuse not to have a go. Japanese food is famed for
being healthy, flavourful and different. We should all be considering
our diet and cooking foods that taste good and do us good.
You could start your culinary adventure with Gyoza. These are not
strictly Japanese in origin but are popular Chinese dumplings adopted
in the same way as Europeans have adopted kebabs. These are easy to
make and a good way to disguise cabbage. Chicken Teriyaki is simple to
prepare and tasty. I have used the Teriyaki sauce as a marinade for
salmon so the recipe can be adapted for non-meat eaters.
One dish that will be popular with westerners will be Gyudon. It is,
like so many here, simple with few ingredients but lots of flavour.
It’s fried beef and onions with an added sauce of typical Japanese
flavours: soy, mirin and ginger. Serve over a bowl of rice and you’ll
have satisfied guests.
Food of Japan is a lovely book that is sure to become a classic.
Shirley Booth presents what could be an intimidating subject in an
accessible and witty fashion. This is a must for anyone who has an
interest in Japanese food or culture.
Asian cookbook review: Food of Japan
Author: Shirley Booth - http://www.shirleybooth.co.uk/index.html
Published by: Grub Street
Price: £12.99
ISBN 1-904010-21-0
For more on Asian cuisine visit Mostly Asian Food
I have reviewed many a cookbook and a good number of these
have been Japanese, but it’s the first time I have looked up from my
half-finished draft to see the author of the object of my labours
gracing my TV screen. Reiko Hashimoto is on New British Kitchen and
demonstrating sushi. I know that Absolute Press is an amazing publisher
but I must add that their timing is impeccable.
Reiko was born in Kyoto to a traditional Japanese family with a 
mum
who has transmitted her own passion for Japanese cooking and food.
Reiko moved to the UK to study but instead of going into a dry and
boring profession she became an air hostess. She was based in Hong Kong
so had all the culinary exposure that metropolis has to offer.
Travelling also gave Reiko the opportunity to broaden her gastronomic
horizons and she eventually decided on a career in teaching Japanese
cooking.
Reiko moved to London and launched a company called ‘HASHI’ offering
Japanese cooking courses and catering Japanese food for dinner parties
and events. Reiko has now been teaching for over a decade; she offers
classes to raw beginners but also to those who have a little more
experience.
Although I mentioned that Reiko demonstrated sushi on the “John Torode
Show”, she also presented cooked dishes. Sushi and sashimi are common
in the UK these days and many people assume that’s all the Japanese
eat. In truth there is a large and tempting array of dishes that are
healthy and delicious, and the ingredients are available in
supermarkets or online.
Hashi – A Japanese cookery course is a big, bold and brilliant book
with a chunky square format. Black-edged pages and heavy title type
make this a striking volume. Plenty of photography to give a bit of
inspiration to the novice home cook, and the majority of the recipes
are surprisingly short.
The recipes here are broad-based and do constitute a cookery course.
Those unfamiliar with Japanese dishes can hone their skills on the
simple dishes before progressing to those which are a little more
demanding, although there is nothing here that would terrify the
Western home cook.
My favourite recipe is that for Donburi. This is a bowl of hot rice
with a topping – a real dinner dish. The author offers several versions
of this popular meal but my pick-of-the-bunch is Oyako-Donburi. It’s
chicken cooked in dashi, mirin, sugar and saké and then beaten
egg is added. Mild and comforting and a hot meal that even the kids
will request. That’s gotta be a reason to buy this book.
Hashi – A Japanese cookery course is one of the most accessible
Japanese cookbooks around. Reiko lives in London so she is aware of
available ingredients and the tastes of the local population. Her
experience as a teacher allows her to engage with the reader and
encourage them to have a go. A lovely gift for any Japanese food
aficionado.
Asian cookbook review: Hashi – A Japanese cookery course
Author: Reiko Hashimoto
Published by: Absolute Press
Price: £20.00
ISBN 9781906650575
For more on Asian cuisine visit Mostly Asian Food
