Dining In Japan - A Foreigner's Guide to Food and Drink in Japan

OMG it’s Osechi time!

Wed, 19 Dec 2007 12:14:54 +0900

Yes it’s about that time people! Time to go to your local Tokiwa department store or Lawson and browse the shelves for what a majority of the population will be eating for Shougatsu (New Years). The highly coveted Osechi meal box appears but once a season. Now to the untrained gaijin eye you may wonder why this special new years boxed meal is so expensive… The reason is it’s not a bento but Osechi or prepared traditional dishes of the New Year. Osechi traditionally is a large array of New years dishes cooked and prepared before the actual Shougatsu or first of January. A tomodachi told me that osechi basically started out as cultural festival cuisine but over the years has evolved into a way to ensure mom doesn’t have to cook for a couple of days. Thank the gods, mom, for if you had to prepare all those intricate delicacies I’m sure someone wouldn’t be having a “Happy” New Year. The standard osechi that I have witnessed comes usually in 3 layers of various cedar lined decorative lacquered boxes, each box containing a various multitude of traditional New Years cuisine. The Japanese are big on symbolism and meaning so each dish represents a quality or desired meaning pertinent to the new years celebration. Entirely different from a large bento, Osechi boxes have a large array of preserved, vinegary, candied, and sautéed foods usually containing little or no rice. From personal experience Osechi really has an old world flavor and appeal. All dishes are meant to be eaten cold or at room temperature. The most prevalent dishes included in osechi boxes are: Kuromame or black soybeans sautéed on low heat with sugar, shoyu, and salt representing good health for the coming year. Kazunoko a light yellow extremely crunchy herring roe with basically no taste symbolizing family health and togetherness. Tazukuri is a dish of dried small sardines that have been caramelized in shoyu, sugar, and rice wine; this dish represents the wishes for a bountiful coming year. Kamaboko are fishcakes made of various sizes, and colors usually pink/yellow with white symbolizing the first sunrise of the new years day. Ikura or salmon roe large and orange like the rising Japanese sun these symbolize the coming of the New Year and family togetherness. Konbumaki is a seaweed roll consisting of carrot, burdock, pork or salmon, sautéed in soy, sugar, and dashi representing a joyous or happy occasion. Fu or wheat gluten colored and shaped into various festive designs. Kimpira or burdock root (gobo) sautéed with carrots soy, sugar, and rice wine. Lotus root or rinkon either in a namasu or vinegar type dish or soy sautéed. Various nimono or vegetables such as daikon (radish), watercress, and green beans usually pickled. The Tai fish or sea bream usually steamed or sautéed symbolizes coming wealth. Sweet egg rolls similar to the flavor found on Tamago or egg sushi but rolled up into a more decorative state are also an osechi staple. The price of osechi varies greatly throughout Japan. The store bought types can be furnished and bought for around $75-$100 in any department or convenience store. If having a traditional chef create a truly authentic masterpiece the price can run into thousands of dollars. To the Japanese, seeing the Osechi advertisements around town signifies the closing of the year and the New Years celebrations, which are eminently around the corner. Osechi is definitely one dish that a gaijin should try for that old world Japanese flavor. Just a reminder it’s meant to last 3 days instead of just one so don’t think that it all has to disappear quickly. Since my palate is not as refined as those in Japan my osechi disappears slowly if not at all. Give me a bowl or sekihan and ozone with mochi and I will be just as happy. Happy Bonenkai season to all of you getting drunk and Akemashite Omedetou gozaimasu!

T-Minus 24 Life Hours

Tue, 30 Oct 2007 04:51:20 +0900

My friend Izumi and I went to a small restaurant in nearby Akasaka to eat poisonous blowfish. Since this may very well be my last blog post before death sets in, I will take a moment to say that I love you all! Blowfish or “fugu” has been a taste treat in Japan since the medieval period. The best time to eat the dish is in the winter, when the fugu get fat in order to survive the icy waters. The dish is famous due to the poisonous toxins found in certain parts of the meat. If not prepared correctly, the fish meat can retain enough poison to cause death if ingested. Every year a handful of people die from fugu poisoning. Since 1958, fugu chefs have been required by the Japanese Ministry of Health to be officially licensed to serve the meat (this license should be visible in any eatery you dine at) and must also cut the flesh with a special, ultra-sharp fugu knife. The most poisonous part of the fish is the liver, which cannot be served in Japan. Also, establishments that specialize in fugu are required to dispose of the fish remains in special waste receptacles, so as to not kill any animals or homeless people by mistake. The preparation and serving of fugu is illegal in the United States, so don’t ask for it at your local sushi bar unless you want people to laugh at you. Izumi didn’t want to go to a fugu joint; that much was clear. She kept asking me to have Korean food or Thai food instead as we set out from work. We arrived at the no-name establishment and went inside. It quickly became apparent that we were the only two people in the entire place, which immediately led Izumi to say “This is because they kill everyone.” I managed a wry grin. Two elderly ladies came out and brought us tea and water. Next, the chef came over to our table and gave us our last bow. He looked to be in his late sixties, which didn’t help the feeling of uneasiness. As long as I pushed the image of a shaky, spotted, wrinkled hand cutting up the fish out of my consciousness, I was fine. Izumi told me she wasn’t going to order fugu because she was afraid, and stayed true to her word, ordering a regular sushi dinner instead. I ordered fugu sashimi and grilled fugu. There was also fugu stew, fugu soup, fugu tempura, and fugu Pocky available as well, but I didn’t have enough cash to sample every type. Fugu is very expensive and the set meal featuring ten different varieties cost well over $150. There was even a tank with live fugu swimming around, so you could see your dinner, or see your murderer for that matter. First up was the fugu sashimi, served with green onions and dipped in soy sauce. The meat was cut paper thin and was white and semi-translucent. For the most part, the texture was extremely soft, but the edges were just firm enough to create a little bit of resistance while chewing. A skilled fugu chef will leave a trace amount of the poisonous section on the top of the meat so that one receives a slight tingly sensation on their tongue while eating. This was the case with my fugu sashimi, which produced a slight tingly sensation similar to the lingering punch of chili oil on one’s lips. The fugu’s natural flavor is fresh and clean, with just a hint of oil. Just FYI, if the tingling sensation turns into a numbing sensation, which leads to a shaking sensation, followed lastly by a cold sensation, then you know that they added too much “flavoring.” I kept trying to offer Izumi thin slices of death sashimi, because I didn’t think it was fair that I should be the only person to die, but she wouldn’t have any, snapping her lips shut and saying “muri muri muri!” which translates into “no way no way NO WAY!” I tried to explain to her the concept of living dangerously, but she shook her head and said “we don’t have that saying in Japanese.” Oh well…a white boy dies, a Japanese girl lives…fair trade. Next up was the equally delicious grilled fugu. The chef brought the dish to my seat. I think he wanted an excuse to ask me where I was from. He also brought his atlas and set it down in front of me, so I pointed out Washington State and the City of Seattle. He grilled the flat pieces of fugu for me over the small flame and than stood within two feet of my face to watch me eat the entire dish. Izumi was holding back laughter at the zoo-worthy Ben Whaley feeding show. Occasionally, I would turn to my side and tell the chef how good I thought everything tasted (this wasn’t a lie). He would beam, smiling ear to ear, and throw one of the remaining pieces of fish onto the fire. Having already conquered basashi (raw horse meat) and kujira (whale meat), fugu was the only remaining item that I wanted to eat before leaving Japan. And honestly, if it does turn out to be my last meal, eating fugu wouldn’t be so terrible of a way to go. B.E.W.

Treats Worth Their Weight in Beef

Wed, 11 Jul 2007 12:51:13 +0900

In a lightning paced city such as Tokyo, impatience is a virtue. Here we are known to cram ourselves back first into jam packed trains to save two minutes. We shove convenience store bought sandwiches down our gullets while chugging canned coffee from vending machines. Still, I’ve discovered that there are some things that are worth the wait. Last Sunday, I lined up for close to an hour at Kichijouji’s Satou Meat Shop, for their famous fried-on-the-spot menchi katsu. The shop is located almost right in the center of the Shotengai there; about a five minute walk from the North Exit of Kichijouji Station. Menchi katsu is essentially fried breaded minced meat. Menchi is a derivative of ‘mince’ and katsu ‘cutlet’. What makes Satou's such a coveted delicacy? Rumor has it that it is a combination of things. While most menchi katsu comes cooked in a flattened oval shape typical of fried cutlets, Satou’s are big round balls. They are practically perfect spheres, each about the size of a snooker ball. Also, at 120yen a piece for five or more purchased (160yen if less), the katsu are a steal considering they are densely packed with pure beef not pork. Also, Satou’s menchi katsu are cooked to order batch by batch, which means that they are hot off the press when purchased. Upon receiving my bag of menchi balls, I was told to wait ten minutes before consumption; a testament of their freshness. As I carried them into the train, and the doors shut behind me, the overpowering waft of only a truly addictive treat slowly began filling the cabin. My companion, with whom I shared the menchi with soon after noted upon biting into the crusty ball, “The meat is so juicy! How do they cook it through like this?” Indeed, the retention of the beef’s flavor and juiciness, embraced by a hint of onion, and the crispy doughy exterior made for a tantalizing taste and texture. I couldn’t help but instinctively hesitate when my friend asked for another…”please”. Time is money. And patience can be delicious.

Pizza! Get It While It's Hot!

Sun, 24 Jun 2007 17:27:22 +0900

Calling all gaijin! This is a pizza emergency! I am thoroughly fed up (certainly no pun intended) with the pizza in this country. If it’s not the sub par cheese, it’s the bizarre toppings. If it’s not the bizarre toppings, it’s the soupy sauce. If it’s not the soupy sauce, it’s the disgusting dough. Even if all the ingredients manage to taste bearable, the pizza is undercooked and floppy in the middle. Each Italian restaurant left me with homesick disappointment. I haven’t tried any of the major chains like Pizza La, but I can’t afford them. Who wants to pay ¥3,500 for a pizza that might not pass a test of authenticity? My abdominal cravings grew to a thunderous kaminari, the likes of which Gunma Prefecture had not seen. Then, a veteran gaijin told me about Martown Pizza in Maebashi. The owner had spent some time in America and grew fascinated with the music and pizza. He spent years perfecting his technique and then opened Martown, a play off the name “Motown.” I was not disappointed! The pizza lacks the horrible drips of grease that I was lusting after, but for the first time in Japan, my tongue touched decent pizza. And it’s cheap too! A personal sized pizza is around ¥550. I was so impressed I ordered two, one with fresh tomato and basil, and the other with jalapeños. Martown offers the choice of crispy thin or thick crust, and neither is gummy and undercooked in the middle. The restaurant itself feels like home. It’s a relaxed pizza parlor with art on the walls; rock paraphernalia; and a sense that beer, pizza, and friends cannot be lived without. Martown seems too good to be true, and it is. Martown is closing on October 5th, 2007. I don’t know the reasons for sure, but every gaijin heart in Gunma is breaking. If you’re in the Maebashi area, stop by Martown and get pizza while it’s hot. Otherwise, you may never have another chance to eat real pizza while you’re in Japan. For more information about Martown, use the website below. Most of it is in Japanese but some basic info is in English. http://www.martown.co.uk/ R104 IVY-TOWN Hiyoshi 1-1-7 Hiyoshi-cho Maebashi,Gunma 027-231-2883

An Evening at the JPOP cafe

Sun, 24 Jun 2007 01:58:00 +0900

I didn't know what to expect from the JPop cafe when we were taking the elevator up to the seventh floor. Earlier in the week I had put most of all my energy into selling it to J-Bu. "This place is unbelievable, it will be the most amazing experience of our combined experiences here in Japan, trust me you wont be disappointed", I told her my hands shaking with excitement. After being there for about an hour waiting for something exciting to happen a song called Chocolate Disco came on the giant JPop screen at the other end of the room, I suddenly realized all the hype all the excitement and all the anticipation was for absolutely nothing. The best part of the night was in fact the song. The beat was cute, the girls were cute and the video was also well, cute. But we didn't go there for the music, although in retrospect we probably should have. No, we went for the food and for the unparalleled atmosphere that we saw in the movie Babel. We wanted the feeling of youth, the crazy fucked up feeling of irresponsibility and wonderful food. We didn't get that, what we did get was a great place (with more potential than a young hot, not crazy Britney Spears) that was almost entirely empty at 9:30 on a Thursday night in the most populous and crowded city in the world. Since we were already there and determined to have a great time despite the lack of people, we ordered some drinks and began to try to enjoy the empty restaurant. J-Bu and I ordered Ume and Grape Sours respectively, and Kiko ordered a Gin and Tonic. The drinks were nothing to write home about...but they loosened us up a bit. The wait for the food was very short, and if anything good can be said about JPop cafe at night, the speed of the service would have to be it. However in retrospect I wonder if the food was delivered quickly because the service was good, or because the place was empty. I am going to put my money on the latter. The first plate of food to come was the Oiled Sardines (1000yen). "That looks fairly interesting,” I said eyeing the plate sardines. "I like how they put it in the can like that." J-Bu and Kiko laughed aloud then and pointed out to me ever so kindly that they didn't put the sardines in the can, they simply left the sardines in the can they came in. We did find this highly creative and praised them greatly for this delicious appetizer. For the last 10 minutes I have been trying to find a word that properly describes the taste of these little canned fish, and the best words to describe them are, sardine flavored. So if you want to spend nearly $10 on some very normal sardines, you know now where to go. Next came J-Bu's choice of Sweet Beef Sauté (980yen). This would probably have to been the best dish of the night, served on a curved hot plate; it is delicious meat and spicy kimchi with a green type of vegetable that I have yet to identify. I think we may find that J-Bu has better taste in food than me because the dish that I ordered was like something out of an eccentric pregnant woman's favorite food list. Allegedly this was a Hawaiian dish called a Loco Moco (980yen). I have had Loco Mocos before, but this one makes rotten old tomatoes look like a gourmet feast. When I first saw the dish, I grabbed the waitresses hand and peered into her eyes, and calmly asked, "What is this red stuff on my food?" The waitress trembled slightly and looked into my eyes with a kind of terror and said, "Its ketchup." At that moment, my night was ruined. There was no way I could enjoy this dish, not with the vile and disgusting condiment known as ketchup slowly sinking its sickening and putrid flavor into my potentially wonderful Hawaiian delight. I managed to get to a ketchup free untainted portion of the Loco Moco. I squealed with glee as I bit into it and recoiled with horror when the taste actually hit home. This was nothing like the Loco Mocos of my past that were something like dreams covered in chocolate. I ate this 'bentoish' dish (a bento being the prepackaged lunch boxes so popular here in Japan) and I didn't enjoy it. I felt that I should have some sort of retribution for stomaching this horrible imitation. So we ordered more drinks and hoped the alcohol would distract us from the sub par food, lack of people and the overall absence of excitement. We soon left there laughing and happy realizing that this restaurant was nothing liked we hoped for, nothing like that beautiful scene in Babel and was more like this: Imagine going to a bookstore and finding a book titled: GREATEST BOOK EVER -a story of awesomeness. Then on the cover is a picture of a bear fighting a giant sea monster, with a monk riding on a dragon circling the brawl, with Brad Pitt and Angelina kissing passionately on the wreckage of a destroyed half sunken battle ship. Then you open the book and it is a guide to filling out your taxes, written in old English. Overall JPop cafe was less than filling. http://www.j-popcafe.com/

Japanese Foods from My Taste

Wed, 20 Jun 2007 23:25:36 +0900

When I was in my country, my husband and I had our dinner at a Japanese restaurant for the first time. The foods served were delectable except the ‘wasabi’ which was too hot and ‘miso shiru’ or miso soup. When I drunk it, I felt I would throw up because of the strange taste. Since I was used to drinking sweet fruit juice after meals, I didn’t like the bitter ‘ocha’ or green tea which is usually served after meals by Japanese. However, now that I live in Japan I don’t have any choice but to accept the taste of it. As the months passed by, I got used to the taste of miso shiru and ocha, and most especially I learned the technique to eat the hot ‘wasabi’ without tears in my eyes. The technique is when you put the food with wasabi in your mouth, position the part with wasabi to your tongue while the food is protecting the upper part of your mouth from touching it. I noticed when the wasabi touched the upper part of my mouth, the spice reached my nostrils and it brought me to tears. Thus, when my in-laws watched me not minding the hot wasabi, they were very impressed. One of the Japanese foods that most foreigners don’t like is ‘natto’ or fermented soy beans because they say the smell is odd. However, when I first ate it, I didn’t think the smell was odd. In fact, I like the smell and of course the taste of it. I feel like eating ‘natto’ with every meal. Other food that foreigners dare not eat is ‘sushi’ or raw seafood. Sushi for me is just fine. I like tuna sushi the most. I always help my mother-in-law in cooking and the first food I learned to cook was miso shiru. Then, I learned tonkatsu, curry, tempura, rice ball, ramen, and yakisoba. I am also learning Japanese recipes from a website: http://www.bob-an.com/recipe/English/index_e.html. On that site there are 103 Japanese recipes in English out of 4341 recipes in Japanese. There is glossary of ingredients where you will find the definition of each ingredient. Here is a recipe that I learned from my mother-in-law: TONKATSU Ingredients: salt, pepper, pork meat in slices, bread crumbs, 1 pc. egg, water, flour, cooking oil, cabbage, tonkatsu sauce 1. Chop cabbage, soak in water. Cut it very thin. 2. Pound meat with meat mallet or with the back of the knife. 3. Do not pound meat too thinly. Sprinkle salt and pepper on both sides of the meat. 4. Put egg, flour, bread crumbs in 3 separate shallow trays. Add a little water to the beaten egg. Spread flour on both sides of the meat. Pat off excess flour then dip into beaten egg. Spread meat onto bread crumbs (panko). Cover the meat with crumbs and press it a little. Repeat this processs on all slices. 6. Heat oil. Drop a piece of crumb onto the oil. When the crumb starts to rise from the bottom of the pan. It means it is now ready for frying. Fry in a moderate heat. When meat starts to brown, reduce heat temperature and continue to fry slowly. Do not fry it too much otherwise the meat will become hard. 7. Drain oil on net and put it on a paper napkin. 8. Cut into bite size slices. Move meat and thinly cut cabbage to plates. 9. Top with tonkatsu sauce (Worcestershire sauce or chuno sauce) and serve it with a smile on your face. In serving Japanese food, I noticed that they use several plates, in different sizes. They say they care for the presentation of food on the table. The use of different kinds of plates adds flavor to the food and delight to the people who will eat. But because we don’t have a modern dishwasher, it takes me almost 30 minutes to finish washing and wiping the dishes!

Ninja Restaurant in Akasaka, Tokyo

Tue, 12 Jun 2007 12:18:51 +0900

I have been to several themed restaurants in Japan. Some were good and some more a comedy act, but my latest dining experience is bizarre and unique at the same time. I am in Tokyo to see my friend and go to Ginza to a sword shop, having been to the sword store called Token Shibata this afternoon I am heading to Akasaka where my friend lives. He took me out for dinner and has promised I will be so happy and surprised at where we are going for dinner. I knew walking up to the front of this restaurant that something was not normal, and on entering suspect door in a wall, there is a ninja in front of me. ‘Is this an armed robbery,’ I am wondering, ‘or someone forgot to get changed before they left the dojo for dinner?’ We are now inside Ninja Akasaka Restaurant and once seated and we check the menu. It seemed really expensive to me. My friend Hiro tells me the cuisine at Ninja Akasaka is impeccable, so we decide on a selection from the set course menu and a few drinks in while we wait. When the food arrives it looks like it belongs in an art museum, the only regret I have was not being told about this place earlier. This is the coolest place to eat in Tokyo and it will take a big effort to change my opinion anytime soon. After dinner we hit the Ninja Bar and have several chu-hai, which is Shochu and fresh grapefruit juice. Ninja Akasaka provided an amazing dining experience and the food was the best I have had in Japan to date. This mixed with the atmosphere and cool music makes Ninja Akasaka on of Tokyo’s best-kept secrets. If you feel like going out for a splurge on dinner, this is the place to go to be treated like a Shogun.

Ninja Asakasa Restaurant Website

Purple Sweet Potato – A Native Experience…

Sat, 09 Jun 2007 20:10:34 +0900

Last night for dinner I attempted my hand at making a local specialty from Okinawa for our side dish – the purple sweet potato introduced to Japan from China in the early 1600s. Some of you may have seen these potatoes in local grocery stores. In the rare form their exterior resembles a sweet potato from North America, but the inside ranges from a purple to a deep purplish-blue. While I had previously read that this vegetable is known for being quite nutritious (contains the antioxidant polyphenol along with vitamin C) while also sweet, I was still not certain of the best method cook or season this native potato. Therefore I did what any other person may have done – I checked out various recipes online and began my own endeavor to make it suitable for my palate. I managed to find a recipe calling for your typical method of making mashed potatoes, then added thyme, salt, pepper and milk at the end. The result? A bit bland and needing a dash more of something else. In turn my husband, (a pilot who manages to find time to cook as if he were trained at le Cordon Bleu in Paris) advised we try a bit of brown sugar and butter as we had used on our sweet potatoes back in the U.S. And voila! A bit of substitution in the recipe and our purple sweet potato had complimented our meal perfectly. Fortunately this vegetable is versatile as it can be eaten as a side dish, served over a salad, mashed, roasted or mixed with other vegetables and even made into potato tempura. Next up? Perhaps it may be interesting to try purple potato ice cream, a very popular treat in Okinawa. While it may be a bit surprising to see purple on your plate once you taste this local food you may be pleasantly satisfied. Plus it’s nice to experiment with the local food and cuisine known to the island, as you never know what you may come up with and begin to enjoy.

All the Japanese You Need to Eat

Tue, 05 Jun 2007 11:15:48 +0900

Japan has some of the best cuisine in the world, and no matter where you go it’s always served fast, clean, and fresh. That’s why it breaks my heart when I see tourists going to Yoshinoya or worse, McDonald's, over and over again because they're too afraid to go into a restaurant and try something new! You're in another country, people, live a little! Finding a restaurant is usually not hard, many of them have plastic food displays out front. You can pick what looks good and then just drag the waitress outside and point. They're used to it, don't worry. If you're in a touristy place, they may even speak some English or have an English menu. If you're feeling adventurous, you could go into a smaller noodle or tonkatsu shop. They are recognizable from the flags outside, the half curtains in front of the door, and the door itself, which are usually wooden slats with glass behind it. If you walk inside and they greet you with an "irasshaimase!", then you're all good. Okay, so you're inside, they don't speak English, you don't speak (much) Japanese, and you're actually not even sure what they serve. Don't worry. Japanese people are generally very helpful, and a nice meal is worth a little embarrassment. This is all the Japanese you need to eat: Sumimasen (soo-mee-mah-sen) Pronunciation hint: when you're trying to get someone's attention, drag out the last syllable and make it nasal "Sumimaseeeennnnnn!" Otherwise, just say it fast and soft. Meaning: Excuse me, thank you When to use it: When you want them to take your order, when you spill something, when they hand you something, when they pour your water, when they're in your way or you're in theirs. Cultural Notes: Japanese people actually don't say "Thank you" all that often in restaurants. This could be because the position of the customer is so high, but for whatever reason, the repeated "arigato gozaimas" of a tourist sticks out a mile. Of course, they appreciate the sentiment, but the savvy restaurant goer just mutters "sumimasen" when the waitress give him his salad, and saves the arigatos for the big stuff. Domo (Doh-moe) Pronunciation hint: let your lips round when pronouncing the "o"- form the sound in the front of your mouth, not in your throat. Meaning: Thank you, sorry, nice to see you, hello, nice to meet you, goodbye When to use it: When you get your food, in response to the "irasshai" when you walk in, when you leave Cultural Notes: "Domo" is the most convenient word in Japanese. Literally it means "very", and is used before things like "arigato" or "sumimasen", but Japanese people often skip that part and leave it up to the imagination. So "Domo" can mean nearly anything. When in doubt, say domo. Osusume arimasuka?- (Oh-soo-soo-meh a-ree-mahs-kah?) Pronunciation guide- rising intonation at the end to indicate question, just like in English Meaning: Do you have any recommendations? When to use it: When you want their signature dish, when you can't read the menu Cultural notes: This is a trick I often use when I have no idea what I want, or to conceal the fact that I can't pronounce some of the kanji in a menu item. Japanese people resort to this quite often, especially older businessmen (perhaps because they are ill-used to making decisions? Anyway...) If they display reluctance to decide for you, just look at them pleadingly or say "onegaishimas", which in that situation would translate as "Come on, help me out here!" Kore kudasai (koh-re koo-dah-saee) Pronunciation Guide: Emphasize "kore", say "kudasai" quickly Meaning: I want this When to use: Pointing to a picture menu or plastic food display, or the plate of a fellow diner Cultural notes: The farther away something is, the more you should use "are" (ah-re)instead of "kore" "Are Kudasai" would mean "I want that one over there" Oishii! (oye-shee) Pronunciation Guide: Say with enthusiasm, emphasis on the second syllable Meaning: Delicious! When to use it: After you've tried your food, if they ask you how it is, when you leave Cultural notes: Japanese people may mutter this to each other as they eat, but they usually don't say it to the staff unless it was something exceptional. But you should say it, because Japanese people are almost obsessively preoccupied with whether or not a foreigner can eat Japanese food. "Tekitou ni dashite kudasai" (Teh-kee-toh-nee dah-shteh koo-dah-saee) Pronunciation: Precede with "jaaa" (well...) Meaning: Just bring out whatever you think is appropriate When to use: When you want a bunch of small dishes to share with friends over drinks. These are best at a really cheap or really expensive place. Point to the "Tsumami" (tapas, or appetizer) section of the menu and say it. If you don't know where that section is, and you're feeling brave say "O tsumami mitai na mono o tekitou ni dashite kudasai" (Just bring us whatever appetizer-ish things you deem appropriate.) Another variation is "Oishii mono o tekitou ni dashite kudasai" (Just keep bringing us delicious things.) Cultural notes: This is used all the time in izakaya and nice restaurants, but not so much at a lunch place, when you're expected to eat and get out fast. Its great for trying new things and to not agonize over the menu, just make sure you've got the funds for it. So, no more excuses. Get out of the conbini and go get yourself a nice meal!

Tsuyu Season!?! Neba Neba Brother!

Wed, 30 May 2007 15:06:11 +0900

So the Tsuyu (early summer plum rain) season is upon you all! Yikes! That hot balmy humidity that just wilts your willpower to move and forces you indoors to seek any form of air conditioning… If you have any strength left after battling the heavy humidity why not try some refreshing and traditional summer foods that are supposed to invigorate you in this harsh wetness. This is the best time for us Gaijins to be adventurous especially when it comes to Japanese cuisine because no human is exempt from the elements! When it comes to beating the heat there is nothing more refreshing than cold noodles and the like. However for the more adventurous, the Tsuyu season cuisine extends to much more exotic types of foods. Many of these foods can be classified under the term “Neba-Neba” which means sticky or slimy (gooey). Slimy you say? Exactly! The summer season offers a multitude of Neba-Neba foods to be tried and examined! I consider myself a cooking aficionado and when I was faced with the unbearable heat in Japan, I could not wait to try new things that would help me deal with the humidity. First off the list for Neba-Neba foods for summer is the dreaded Natto (fermented soybeans). Smelling a lot worse than it tastes, Natto are soybeans that have been fermented to acquire a sticky consistency that stretches out like slimy webs when stretched. High in protein, Natto is usually eaten for breakfast over rice with green onions, a raw egg, soy sauce, and some mustard. I find that eating Natto on cold Soba or Udon noodles is an excellent way to beat the summer heat. Second in stickiness would have to be Yama Imo or mountain yam. Grated from its tuber like root, it turns into a slimy and consistent white goop. It seems that the more one tries to mix the goop, the thicker and more together it becomes often turning what resembles a white slimy piece of wet dough. This food can be added to sauces, and other cold foods to increase it’s easy to eat qualities. Yama Imo is high in vitamin C and B1 helping one to replenish various nutrients lost from sweating a lot. Third on the list of summer foods is a type of seaweed call Mozuku. Usually found in convenience stores and supermarkets, this seaweed comes in small clear containers about the size of a fruit cocktail in the refrigerated section. Usually a little sweet and vinegary, Mozuku is touted to be one of the most healthy things one can consume. Retaining a large amount of various minerals, antioxidants, and vitamins after cooking, Mozuku replenishes the body and cools your core body temperature down upon consumption. Okra which is found all over the world, is also considered a Neba-Neba food, and is usually, eaten raw or parboiled in a number of Japanese dishes. Being very pleasing to the eye when cut, Okra is a very decorative additive to a summer dish. Being rich in vitamins, calcium, and iron, Okra makes an excellent vegetable with nutritive body replenishing qualities. The last Neba-Neba ingredient of unspeakable importance is the raw egg. Whether eaten daily over hot rice, or swished around over noodles, a raw egg adds a quick boost of protein that is needed to charge you throughout the day. Although many Westerners would never think of consuming raw eggs unless they were training like Rocky, I have never become sick by ingesting them. Since new technology and refrigeration are available everywhere, the chance of becoming ill due to salmonella and bacteria has been reduced comparatively. Mixing these ingredients together will surely impress any Nihonjin that observes you eat these summer foods. So when you absolutely cannot stand the Tsuyu weather any longer, or feel like you don’t have any energy left, grab a buddy and take in the summer Neba-Neba ingredients. Surely it will be a slime, err sublime way to deal with the Tsuyu season!

Sushi o tabetai desu ka? (Do you want to eat sushi?)

Mon, 28 May 2007 11:02:07 +0900

Sushi is considered a distinct food in Japan. This food has been a great business in the entire country, sold in several kinds of outlets like sushi houses, sushi trains, authentic Japanese restaurants and even in the department stores and convenient stores. It is usually made with vinegared rice with toppings on it, usually uncooked seafood. It tastes good with wasabi and sushi soy sauce. Regular housewives prepare this food too. Sushi comes in several varities like “maki” (roles), usually roled with nori, sushi bowl, nigiri (sushi dumplings). We'll tackle more about nigiri-sushi is the most common type sold anywhere in Japan. It comes in several flavors, ebi (shrimp), tako(octopus), white squid, sea urchin, maguro (tuna), salmon, tamago (egg) and many more. In restaurants, a platter of 6 flavors cost around ¥1000+, in department stores around ¥600+ and in sushi train the cheapest is ¥105 a pair. It’s an affordable healthy food. You just can’t keep it long since it gets spoiled easily. But many people will assure you this food is magnetic and magnificently delicious; my favorites are maguro and sea urchin. I tell you 5 pairs could stuff you along with hot green tea and sweet ginger. Sushi is presented with art and freshness; each sushi chef has different ways of presentation and taste. A sushi chef in Tokyo puts more salt on the sushi and in Osaka puts more sugar. Wherever and whatever is the ways of sushi chefs, it is still a great and health food for everyone. Seafood is known to be lower in fat, that is why it is a good food for those people on diet. So if you're minimizing your food, shift to sushi instead for pork meat. I enjoy eating sushi in Sushi Train restaurants. I like how the idea of a conveyor and you just choose what kind of sushi you wanna eat and comes with different colored plate corresponding to different ranges of price. There are several countries who are trying to put up this kind of business. I saw one in Sydney and also in Hongkong. Sushi is a famous food, it can be sold in the Middle East too.

Mmmm...Matsuri Food

Fri, 25 May 2007 00:25:17 +0900

It seems as if every person in Tokyo (and their camera) were present at the Sanja Matsuri (‘Matsuri’, is Japanese for festival) in Asakusa this past Sunday. This is one of the largest and rowdiest festivals in the country, and draws in yearly crowds of up to two million. A powerful presence at a Japanese festival is without doubt, the food. One after the other, vendor booths line the festival streets sending out wafts of sizzling, smoky and sweet essences, tempting even the most stuffed-to-the-brim walker-bys. The selection is good, but limited to typical festival types. Like cotton candy at the fair and popcorn at the movies, there seems to be an inextricable connection between taste and atmosphere that carries through to Matsuris. Such event staples include gooey, saucy, hot and extremely popular Takoyaki, or Octopus balls. Made in unique grills with ‘golf-ball’ pockets, these doughy treats are best hooked with a toothpick, and popped into the mouth. The particular Takoyaki I enjoyed were from the most popular octo-ball booth at the festival, and the product was well worth the ten minute wait. Each ball contained a chewy piece of octopus so large it stuck right out and was doused with the perfect amount of salty-sweet sauce and sprinkle of green seaweed. Though I would have balked at the idea as a child, the grilled fish on a stick was something I had to try with my 500yen canned chu-hi. All edible, the crispy tail, tender middle, and slightly bitter head were a nice ‘adult’ bar snack and nutritious as a bonus. For dessert, it was dango, little chewy balls made with mochi (sticky rice) flour. The particular dango I enjoyed were dipped into kinako, or toasted soy powder (a very comforting flavor with a tinge of sweetness). The dango’s appeal lies in the chew; a very satisfying texture that is neither soft nor tough. Also popular are Okonomiyaki (Japanese style pizza, or savory pancake), yakisoba (fried noodles), character shaped candy, chocolate covered bananas. Each priced at roughly 300-500 yen, it is possible to have a completely satisfying experience for less than 2000yen, considering festival admission is free. My Top Five Festival Foods:
5. Kakigouri (shaved ice drizzled with flavored syrup)
4. Okonomiyaki
3. Ayu (Fish on a stick)
2. Dango
1. Takoyaki

The Top Reasons Why Hard Rock Cafe is the Best Place to Hang Out!

Sat, 19 May 2007 20:34:51 +0900

If you're searching for a cool place to hang out in Roppongi aside from those dancing and drinking bars, I suggest you dine at Hard Rock Cafe. Here's the reason why: a.) Great service - They don't only treat you like ordinary customers but treats you like a VIP! They have the most accomodating, outgoing, friendly bi-lingual staffs there. It's great to eat if you feel comfortable to the people serving you. You could see smiles saying "how are you? can i take your order?" by the time you came in. b.) Versatile Atmosphere - this restaurant has a cozy but punky interiors. If you're an artistic person you would definitely admire the creative total look of the restaurant. A simple look around would definitely make you feel young again. c.) Great taste of food - It's such a good place to bring your friends or your dates for American taste of burgers, sandwhiches, fries, pizzas and beers. I have dined to several pizza parlors all over Tokyo but Hard Rock Cafe's pizza got the unique simple taste that makes you want for more. d.) A Bar and restaurant in one- You're in a mood for a drink? they do have a mini bar of your favorite choices of wines and liquors along with great rock and roll music (both old and new releases). Hard Rock is not over crowded so diners still have a little privacy and chill they need. e.) Best Souvenirs - on the trend souvenirs available in Hard Rock souvenir shop just near the restaurant. You can have the most fashionable stuffs in affordable prices. f.) Best meeting place for great people - Since Hard Rock has already established a name in Roppongi, many great people coming in to dine both gaijins and Japanese. You could meet up and know decent people. Have a taste and you'll see what I'm talking about.

Maid Cafés in Akihabara (Tokyo)

Tue, 15 May 2007 03:18:16 +0900

Have you ever heard of a “maid café”? I bet not. Only in Japan! While maid cafés are everywhere in Japan, Akihabara in Tokyo is famous for them. Akihabara is the electronics capital of Tokyo and is a focal point for electronics and anime maniacs (also known as otaku). When you exit Akihabara station, you will meet many maids handing out flyers for their respective cafés. I highly recommend that you go to one, if only just the experience. It’s not everyone’s ‘cup of tea’, haha pardon the pun. However, it is a very unique café experience. When you enter the café, a young woman will greet you “Okaerinasaimase, goshujin-sama” (Japanese for “welcome home, Master”). The waitresses will all be dressed in Lolita fashion, as a French maid, or as an anime characters. I met one dressed as a mikosan (staff at a shrine) with cat ears and a tail! Some have menus and other cafés have ticket machines. The maid will curtsey for you (which is distinctly different from a Japanese bow). When she brings your order, she will sit on her knees at your table and add sugar and cream and mix it for you. I think they would even feed you’re a piece of cake if you asked! There is usually an abundance of anime paraphernalia. For example, small plastic models of popular manga characters – often young women in suggestive poses. Sometimes there are TVs with anime playing, while other TVs are hooked up to an Xbox or some entertainment system. In some places, you can play against a maid, and if you win enough number of times, they will give you a 500 yen coupon. Personally, I do not understand the whole attraction. This is probably due to the fact I’m not Japanese. While that may seem obvious, I should point out the fact that Japanese people often do not use English (even if they know a little). Thus, as a foreigner there is a significant language barrier. The subtleties in the maids’ language are completely lost on me. If she calls me master and uses the highest honorific in Japanese, it would be the same as if she was speaking like a normal waitress. However, Japanese men notice the linguistic change, and apparently, it is very alluring for some. ‘Sex’ has always been a strong advertising strategy. In Canada we have Hooters and other bars with sexy waitresses. However, I believe maid cafés target a very specific group. Apparently, a maid café opened recently in Toronto. It is popular within the local Asian community, but many Canadians (especially women) feel that the idea of submissive waitresses is degrading. Their success in Japan can only be attributed to a substantial cultural difference.

Gaijin vs. Japanese Cooking Remixed

Sun, 13 May 2007 03:08:28 +0900

In my time in Japan I have sampled some bad versions of western food in restaurants and these include a kebab with cabbage and Thousand Island dressing, pizza with corn, broccoli and fish on it and a blood red so called well-done steak. I cook for a my in-laws three meals a day every day and my wife is used to it from living with me in Australia previously but the rest of the in-laws are dumbfounded. My Father in-law says it is like living if a five star hotel since I arrived, as he is happy with huge meals three times a day. From my understanding women do the cooking at home in Japan and them men just sit down and eat whatever is presented. It is just the cross-cultural divide, as in Australia you don’t let the girls near the BBQ that is the men’s domain. If I want to eat nice food I would rather make it myself as I find restaurant prices way too high and would rather pig out myself, eating more for the same price. Pancakes, bacon, omelets, fruit platters and homemade pizza toast seem to amaze them for breakfast. Rice and miso soup is too boring for me but is normal for them so I like seeing them getting a healthy meal before they start their day. I know miso is very good for your health as is green tea but that is not brain food in my book to get you going for the day. One thing I insisted on getting installed was a fan-forced oven, as you are severely limited with just a microwave, stove and toaster oven. How did they ever survive with out an oven to make roast’s in as oven cooking is the norm in Australia. I roast a lot of vegetables in the oven and meat so it is a remix of yakiniku that is very popular in the house and among visiting relatives dropping over for a meal. As bread is not a real favorite in Japan I am doing my little bit to change that by baking cakes, scones, pies and biscuits in the oven and sending them off with the local relatives. Shish kebabs are another dish they are amazed at but it seems just like yakitori to me with different meat and vegetables, the whole clan came to try an Aussie roast lamb dinner and they are all hooked on roasts. I learn something everyday about cooking Japanese food and have labeled everything in plastic containers in non-kanji with a marking pen so I can learn the names quicker. This is a real good idea to get you in the lingo, so when you need to do the shopping list you can do it in Japanese. Some things I am not sure if it is superstition or lack of education as I made cheezy potatoes and they did not go down well with the family at first. Wondering why my wife explained she is used to them but the skin is considered dirty and for this reason is not eaten. I asked her to explain to her family the skin holds the most vitamins and minerals in potatoes and googled it up in Japanese for them, now cheezy potatoes are a weekly favorite. Lunch and dinner is always teishoku style on a tray as everyone can split to their own room if they like or we can stay at the dinning table. If you are just starting out cooking Japanese food you will find what you think tastes nice is not popular with Japanese. One example of this is the strength of miso soup, what you call tasty will seem extremely weak to Japanese. So be prepared for a few knockbacks at first.