JOURNAL / JAPAN etc.（English）
Japanese Ingredients for the World’s Top Kitchens ＃21
HATCHO MISO
Three Core Ingredients, Legendary Flavor
“Our neighborhood, Hatcho, was named for its distance (eight cho, or about 870 meters) from the birthplace of Tokugawa Ieyasu,” says Maruya head Nobutaro Asai.
Read More
...
2022.10.06
Japanese Ingredients for the World’s Top Kitchens ＃20
Separated from the Pacific by a sandbar to the east, and fed by mineral-rich rivers that flow from the volcanic peaks of the Hakkoda mountain range to the west, the brackish waters of Lake Ogawara in Aomori prefecture are the third largest source of shijimi clams in Japan.
Read More
...
2022.09.20
Japanese Ingredients for the World’s Top Kitchens ＃19
RED PERILLA
A Mainstay Herb of Aomori Cooking
“We sow in late April and harvest the leaves from late June to mid-September,” Kiko Kasai tells us about the purple-tinged shiso perilla she grows in Aomori.
Read More
...
2022.08.01
Japanese Ingredients for the World’s Top Kitchens ＃18
HEALTHY VINEGARS
Naturally Fermented without Shortcuts
This month we spoke with Kazukiyo Takahashi, the 14th in a long line of brewers of organic brown-rice vinegar. Shoubunsu Co., Ltd.in Fukuoka prefecture has been making its product the all-natural way for more than 300 years.
Read More
...
2022.07.11
Japanese Ingredients for the World’s Top Kitchens ＃17
DRIED SARDINES & ANCHOVIES
Concentrated Flavor for the Ultimate Dashi
Toshimitsu and Sanae Kushibiki are two of only a small number of producers who make dried sardines and anchovies the old-fashioned way, eschewing electric ovens to first sun-dry and then grill the fish over a charcoal fire.
Read More
...
2022.06.06
Japanese Ingredients for the World’s Top Kitchens ＃16
WILD RICE
Keeping Ancient Rice Varieties Alive
Rice, wheat and soybean growers Mayumi and Osamu Urabe switched to organic, ecologically sustainable farming practices in 1990, spurred by Mayumi’s long illness.
Read More
...
2022.05.06
Japanese Ingredients for the World’s Top Kitchens ＃15
NATTO FERMENTED BEANS & TEMPEH
Healthy Soy, Domestically Grown
After Makoto Yusaku assumed the helm of his family’s natto business, he spent a decade phasing out cheaper imported soybeans and building a market instead among buyers and consumers alike for domestic soy grown organically or with reduced use of agrochemicals.
Read More
...
2022.04.11
EDIBLE FLOWERS
Blooms to Enjoy with All the Senses
Japanese Ingredients for the World’s Top Kitchens ＃14
Horticulturist Naoki Yokoyama is the 15th generation to head his family’s nursery in Tokyo’s Kiyose district. Six years ago, anticipating the rush of visitors with the 2020 Olympics, farmer friends asked him to try growing edible blooms.
Read More
...
2022.03.28
Japanese Ingredients for the World’s Top Kitchens ＃13
KOMBUCHA MADE IN JAPAN
Fizzy, Sweet and Tangy: Just in Time for Spring
A tonic rich in active enzymes, polyphenols, vitamins, and acetic and lactic acids, kombucha is enjoyed worldwide these days, although not everyone knows that this lightly carbonated, fermented drink has nothing to do with kombu seaweed.
Read More
...
2022.02.28
“There’s a real culinary identity here, as well as a global, modern touch. Moscow’s culinary future is very bright,” declared Michelin Guide International Director Gwendal Poullennec, at the awards ceremony on October 14.
Read More
...
2022.01.20
Japanese Ingredients for the World’s Top Kitchens ＃12
GREEN HOTHOUSE YUZU
Meeting Off-Season Demand
Yuzu citrons grown in the field are harvested from late July through early December; supplies typically last through March. Their peak market time is November, when the fruit are yellow. In Kochi prefecture, Japan’s largest yuzu producer,
Read More
...
2022.01.13
Japanese Ingredients for the World’s Top Kitchens ＃11
NATURAL FARMING
The Power of Soil
Taku Abe heads MOA, a five-hectare farm in Shizuoka that upholds principles of natural farming taught by Mokichi Okada (1882–1955).
Read More
...
2021.12.06
