Gotta Get – Furikake Pen

We have just returned from a trip to Western Japan and one of my favorite things I brought back as an omiyage for myself is this furikake pen that happens to say yukari on it. Yukari is a furikake made from red shiso leaves that are dried and minced with salt. I love it as a topping over rice, but it also makes for quick pickles when massaged into cucumbers or cabbage. It is also can brighten up a salad dressing or be used as a seasoning for popcorn.

The pen was designed by the president of Mishima, a company that is known for yukari furikake. Mishima is based in Hiroshima. Here is a link to the US site for the furikake:

http://www.mishima.com/cgi-bin/mishima/38021.html

The yukari furikake also comes with bits of dried ume (salted apricots), also oishii.

http://www.mishima.com/cgi-bin/mishima/38020.html

On a recent visit to the Hiroshima antenna shop in Ginza, I see that it is also being sold in Tokyo. The pen cap comes off and can be refilled.

Now, I have my own personalized furikake pen. 🙂

 

Tau Setouchi Hiroshima Antenna Shop

Ginza 1-6-10 銀座1-6-10

http://www.tau-hiroshima.jp.e.fk.hp.transer.com/

If you do make it to the Hiroshima antenna shop, ask for some brandy-infused momiji Mi. You’ll thank me later.

 

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Gotta Get: Ra-yu Salmon Flakes

Hakodate Asahi Sake Fure-ku Uma Karai Ra-yu Shitate

Hakodate Asahi Sake Fure-ku Uma Karai Ra-yu Shitate

Salted salmon flakes are a popular topping for a hot bowl of rice. It is sold in a small glass jar and found is most supermarkets. Shinji came home the other day with a new product we had never seen before, ra-yu (chili oil) flavored salmon flakes. Taberu ra-yu is a very popular product still, having seen its boom a while back. So we were not surprised to see that someone had the brilliant idea to combine the spicy chili oil with salmon flakes.

Ra-yu flavored salmon flakes

Ra-yu flavored salmon flakes

It’s a hit in our house and I plan on trying it with fried rice and maybe some angel hair pasta. The flakes are made by the Goshoku Group.

Gotta Get – What to Get at Japanese Supermarkets

Kizami Yuzu

Kizami Yuzu

For those visiting Japan wanting to stock up their suitcase for foodie items that are hard to find outside of Japan I have come up with my list of “gotta gets”. When I have lived outside of Japan I also make a stop at the 100 (or 99) yen shop and stock up on cheap and light things to stock up my pantry.

The first list below is for items most commonly found at 100 yen shops. The second list is for your supermarket shopping. If you are limited on time then just go straight to the supermarket as most items at 100 yen shops are also sold at grocery stores.

 

Goma – toasted black (kuro) and white (shiro) sesame seeds. Crush the seeds and add sugar and soy sauce for a dressing for cooked vegetables. Try crushed black sesame seeds with sugar over ice cream.

Hashi – long cooking chopsticks and regular chopsticks

Hashioki  – chopstick rests available in seasonal designs

Ichimi – crushed, dried red chili pepper

Kinako – flour made from roasted soybeans, a great topping for ice cream, or mixed into a cold glass of milk.

Kushi – long bamboo skewers for grilling, also great for appetizers and hors d’eourves

Makisu – rolling mat for making sushi rolls at home.

Misoshiru gu – if you like to make miso soup at home, these packs of dried ingredients like wakame, fu, just need to be tossed into the soup.

Neriume – tube of umeboshi paste. Some are mixed with shiso leaves (shiso iri). Use to mix into salad dressings or for rolled sushi.

Ochoko and tokkuri – if you are a casual drinker of sake, then these cups are perfect as they are sturdy and can be thrown into the dishwasher. Tokkuri are like small carafes for sake in lieu of wine, and ochoko are the small cups.

Shamoji – rice paddles, the Japanese version are plastic and studded and easy to use as rice does not stick to them.

Shichimi – seven spice mix to top miso soups or noodle bowls.

Yukari – packets of dried purple shiso leaves. Use for making rice balls.

Yuzu kosho – yuzu and salt in a paste. Try mixing it with mayonnaise to spice up sandwiches or as a dip for crudités.

 

Items to pick up at supermarkets:

Cha – different varieties of tea including sencha, genmaicha, and houjicha.

Katakuriko – a thickening agent

Katsuobushi – dried, smoked flakes of katsuo, an essential for making dashi.

Kokuto  – black sugar from Okinawa and nearby islands.

Kombu – if you cook at home you will want to stock your pantry with kombu, the base for making any dashi.

Kuzu – a trendy ingredient with top chefs throughout the world. It is used as a thickening agent.

Mattcha powder – traditional mattcha is expensive and can be hard to work with in the kitchen. You can find instant versions to make mattcha lattes at home or to mix into vanilla ice cream for mattcha ice cream.

Miso koshi – strainer for incorporating miso into stock for miso soup.

Strainers – Japanese fine-meshed strainers are excellent for straining soup stocks. There is also a special strainer used for getting tofu out of hot broths.

Umeboshi – if you love the salty, tart taste of these pickled apricots.

Wasabi – tubes of wasabi. Ask for “hon wasabi” or “nama wasabi” for 100% wasabi. Much of what is served outside of Japan is actually horseradish paste mixed with food coloring.

Yuzu – look for dried yuzu citrus peels (kizami yuzu by S&B is a popular brand at most retail shops) if you like to make homemade pickles.

Yuzu kosho – a salty and citrusy condiment (good quality yuzu kosho is very different from the kind at 100 yen shops. There are two types, green or red.)

 

Here is my post on where to go shopping in Tokyo.

Book Review – Drinking Japan by Chris Bunting

Drinking Japan

Drinking Japan

This indispensible guide will become the bible for anyone passionate about Japanese beverages. Regardless if your preference is for shochu or nihonshu, Chris has covered it all. Clearly written by a reporter, no detail is overlooked, and the information is easy to understand. The descriptions of each bar transports you there and he even includes specific drinks to try once you get there. The bars are not limited to Tokyo but he also guides you on major cities including Sapporo, Hiroshima, Osaka, Kyoto, and where to go in Okinawa.

I know this book is a winner as many of my Tokyo favorites are included such as the New York Bar & Grill in the Park Hyatt Tokyo, he even mentions to come as the sun is setting, which is what I recommend to all of my friends. Buchi, Buri, Maru, Akaoni, Taproom, Takara, and Sasagin are other favorites that are included in this guidebook. He definitely has his pulse on the bar scene in Japan.

There are also a slew of bars that are new to me that are on my list to check out that include Shusaron for its collection of koshu (aged nihonshu), Garari and its impressive kokuto shochu list, and Cheese and Wine Salon Murase in Ginza. And although I am not much of a whisky drinker, just reading his chapter on Japanese whisky has me thirsty to visit some of the bars listed in the book.

As for covering beverages he definitely has a well-trained palate that I would trust. He recommends Bryan Baird’s beers and in the Q&A below his favorite awamori at the moment is Shirayuri, also one of my favorites. Just knowing this I am confident in reading his notes on the beverages written about in Drinking Japan.

The chapter on the drinking culture that is to be found in Japan is essential reading for anyone who will be drinking in Japan. And Chris explains why Japan is truly is a drinker’s paradise. While other books go into greater detail on nihonshu, he more than covers the base on what readers need to know when drinking nihonshu in Japan. The same goes for shochu, awamori, beer, wine, and whisky.

One of my favorite parts of the book are his directions on finding each bar. Essential information as I have found myself on numerous occasions lost, and I have a good sense of direction.

Chris is quick to point out others who have helped him along this journey, including professionals like John Gauntner, Bryan Harrell, Phred Kaufman, and many more.

This book will become a reference book for drinks in Japan. I have already dog-eared many pages for my next night in Tokyo. For those who do not read Japanese, there is essential Japanese in the book for names of beverages and addresses for bars, which will help you while on your evenings out. Even if you are not physically in Japan, the information presented on the different beverages alone makes it worth investing in. A portion of the proceeds are going to Japan Earthquake Relief.

Chris was kind enough to answer some questions posted below. Very insightful answers – see his suggestions for nursing a hangover and why he would not open a bar in Japan.

Drinking Japan – A Guide to Japan’s Best Drinks and Drinking Establishments

By Chris Bunting

Tuttle Publishing

272 pages

$24.95 (2127 JPY on Amazon Japan)

For more information, check out his website: http://drinkingjapan.com/

1. What drink do you have at the end of a long day?

Depending on the mood, I might have a glass of beer or something a bit stronger: whisky, awamori or shochu. Recent favourites have been a bottle of Shirayuri awamori from Ishigaki island, which has delicious unctuousness that I find really relaxing, and a bottle of Japanese grain Kawasaki whisky from the independent brand Ichiro’s Malts.

2. If a tourist is coming to Tokyo and only has time to visit five bars which five would you recommend?

I am going to blather a bit before I answer your question because I want to make clear that I don’t think it is possible to come up with any definitive list of top bars in Tokyo. I went to hundreds of bars for the book and the one thing I discovered was the foolishness of my initial objective of finding the “100 plus best bars.” Everywhere I went I seemed to get a new recommendation for a hidden gem. Japan’s, and particularly Tokyo’s, alcohol culture has a boundless energy about it and it just cannot be nailed down. There are new places popping up all the time. I found myself writing at the end of the guide that all my recommendations were just my favourites from the small slice of Japan’s alcohol life that I had been able to experience, and urging readers to use the book to get out and discover their own new places. That said, six (I am cheating) of my favorites at this point are Shot Bar Zoetrope, a Japanese whisky bar near Shinjuku station; Shusaron, a bar specialising in aged sake near Shinagawa station; The Aldgate, a great pub with good craft beer in Shibuya; Katakura, an izakaya near Ichigaya station with a great selection of awamori, shochu, and sake; Tafia, a rum bar near Roppongi,  and Bar Lupin, a really historic bar off the Ginza where Osamu Dazai and other literary greats used to hang out.

3. Again, advice for a tourist who can only have a few drinks during his stay, can you suggest one of each of the following? Nihonshu, craft beer, Japanese wine, shochu, awamori, Japanese whisky.

I will try. This is a fiendish question because it is a bit like asking someone to pick out one French wine. But here goes (I will cheat again by not naming particular brands in most of the categories but styles instead because that is the key issue): a really wild kimoto or yamahai sake rather than just sticking to the clean, dry sakes; one of the Baird Beers from Shizuoka, a brewery that plays freely over a whole range of styles; a wine made with the koshu grape, which is one of Japan’s special contributions to the wine world and often has a delightful shy and delicate touch; a sweet potato shochu from Kagoshima (my favourite brand is Manzen, because I had a great time visiting Manzen san’s tiny craft distillery in the backwoods of Kagoshima); a “kusu” (aged) awamori of some sort, rather than just the unaged stuff; a Japanese whisky that has been aged in mizunara oak, another unique Japanese style, which often offers distinctive sandalwood and coconut aromas and tastes.

4. Your favorite bar outside of Tokyo?

Pub Red Hill in Takayama city. A lot of the bars in my book have absolutely mind-blowing selections of alcohol of one sort or another. Red Hill doesn’t, but it is really friendly and is run by a good friend of mine. Bars are not all about hundreds of bottles on the shelves, they have to have soul as well.

5. Any remedies for nursing a hangover?

Don’t drink too much the night before. Gallons of Pocari Sweat, if you have strayed.

6. If you could create/own a bar what would it be like? Where would it be? What would you call it?

I would not be able to run my own bar. It takes dedication, attention to detail, and persistence, among other qualities. I don’t have those. If I did have to set up a bar, I would set it up somewhere other than Japan, because my bar simply would not be able to compete in Japan’s very competitive nightlife.

7. Through your travels you had the opportunity to meet so many interesting people. Who was the most memorable and why?

Tatsuro Yamazaki, the 90-plus year old owner of Bar Yamazaki in Sapporo. I write about him quite extensively in the concluding chapter of the book. His life story is extraordinary (including living in a boiler and being cleaned out by theft and fires ) and I think it helped me understand why Japan’s bars are of such a high standard.

8. If you could trade jobs with one of the people you met from your travels who would it be? (Someone who had an awesome bar or maybe a distiller, etc.)

As I say, I don’t think I have it in me to do any of these people’s jobs, but if I could be the assistant to Toshihiro Manzen, who runs a small craft shochu distillery in Kagoshima prefecture, I would be a happy man. It was such a beautiful place: in the middle of the forest, birdsong drifting into the distilling hall, the sound of the river …. The stills, believe it or not, are wooden and the spirit they produce is really distinctive. I had a tremendous sense when I was there that Manzen san was toiling away at something that will one day get international recognition.

9. Your favorite bar snack (or food with alcohol)?

Cheese. Any cheese. Not because it goes with all alcohol but because I love cheese and am starved of it here in Japan (see page 204 of my book).

10. Where are we most likely to run into you in Tokyo? At which bar?

At a not-very-fancy izakaya called Mugiya out the back end of Shimbashi station. It serves standard Japanese lager in small glasses and the fried spam gives me terrible jip the next morning, but my colleagues at work go there so I go too. It is about the company as much as the drink. When I get my way, we go to a place in Nishi-Shimbashi called Craft Beer Market, which has reasonably priced craft beer that is becoming increasingly popular among my colleagues. Recently, my roistering has been restricted because my wife and I just had a baby.

Gotta Get – Taberu Rayu 食べるラー油

Taberu Rayu

Taberu Rayu

When shopping for food products in Tokyo I find there are some items you just gotta get. Either because they are so delicious or as they are a trendy item. Taberu rayu is in the second category. Popular for about two years now it is still a hot item on the market and can be addictive. The bottle pictured above is from Momoya, the company also famous for its nori paste called “gohan desu yo”.

Taberu rayu (chili oil that can be eaten) is without the heat of traditional rayu and packed with additional seasonings. The market has taken off for this product so there is are many variations, but typical ingredients include chili-infused sesame oil, deep-fried garlic chips, sesame seeds, sugar, fried onions, and dried shrimp to name a few. At Tsukiji Market one store has created a version that includes tuna and a pickled vegetable, takana. Taberu rayu is best eaten over a hot bowl of rice to appreciate its flavors and texture, but is a versatile condiment finding its way to burgers, noodles and even tofu. The best place to purchase it is at any supermarket.

FYI – rayu is most commonly used combined with soy sauce and vinegar for a dipping sauce for gyoza (pot stickers).

Check out:

Taberu Rayu Two (without the oil)

Taberu Shoyu

Nosetare Rayu Oroshi

Nosetare Rayu Goma