HOME TREATS Japanese Recipes for

Your Daily Table 揚げずに作る鮭の南蛮漬け

Nanbanzuke-style salmon is usually deep-fried, but you can also pan fry it,

making it more hassle-free. It can be a tasty and balanced main dish if you

cook it with lots of vegetables.

Ingredients 3 to 4 servings

▪ Raw salmon                                          3 slices
▪ Onion                                                     ½
▪ Japanese green pepper                      1
▪ Carrot                                                     ½
▪ Potato starch                                        little
▪ Salt and pepper                                   little

Nanbansu (marinade sauce)
▪ Konbu dashi (kelp broth)                   200ml
▪ Rice vinegar                                           150ml (4 tablespoons)
▪ Mirin (sweet rice wine)                       30ml (2 tablespoons)
▪ Sake                                                         30ml (2 tablespoons)
▪ Light soy sauce                                      30ml (2 tablespoons)
▪ Sugar                                                       40g (4 tablespoons)
▪ Salt                                                           ⅔ tea spoon

COOKING TIPS! Add a piece of dried chili pepper into nanbansu to spice up the dish a little.

[PREPARATION]

1. The nanbansu should be prepared before pan-frying the salmon, because it has to be

cooled in order to avoid overcooking the salmon. Put all the ingredients to a saucepan

 and heat the sauce until it boils, then place it in a container to cool down.

2. Cut the green pepper, onion and carrot into thin strips.

3. Remove the skin from the salmon slices. In order to remove the skin neatly, place the salmon on the cutting board with its skin down, put the knife between skin and meat, and hold the skin firmly with left hand. Then slice from right to left by moving the knife up and down a bit to break up the tissues.

4. After removing the skin, cut each slice of salmon into three pieces. Sprinkle salt and pepper, and dust lightly with potato starch.

[COOKING]

5. Fry the vegetables with one teaspoon of oil. Start with carrot and onion (they take longer to cook), then green pepper. After it is cooked, lightly sprinkle salt and pepper and marinate with nanbansu.

6. Put two teaspoons of vegetable oil in a frying pan and fry both sides of the salmon. The frying time should be 1.5 to 2 minutes for each side; however, it varies with the thickness of the salmon.

7. The salmon is good to go when the surface turns a little brown, and then marinate it while it is still hot. The best time to eat this is after it has been marinated for few hours to half day; however, it is still tasty right after it’s cooked.

 *This recipe is published in Wattention Singapore, Vol. 13, March/April Issue, 2013.

______________________________________________________________________________

Recipes and Photos by Tadasuke Tomita (www.sirogohan.com)

His passion for cooking is so great that he quit his job at a big company to study
at a culinary school, and became an apprentice at an authentic high end Japanese
restaurant. Currently, he is working with a product development department
of a Japanese processed food maker, while managing a personal website
introducing traditional Japanese home cooking recipes. As his other hobby is
photography, all the photos on his website are his own works.

Have you been avoiding authentic sushi restaurants because it seems too formal? If you know the basic manner of how to order and eat sushi, you will definitely enjoy the experience without feeling lost. As restaurants welcome customers with good manners, you may be able to receive better hospitality from them too.

1.  How do I order? 注文

If it is not on the menu, you can order directly from the sushi chef. As there is no particular course, you can order anything you want. However, if you want to enjoy a variation of  flavors, try ordering items with a light taste, then gradually shift to ones with a stronger taste. If you order them backwards, the stronger taste will kill the flavor of the lighter taste.

Nevertheless, if you want to switch from the strong to the light, refresh your mouth first with some pickled ginger or green tea. Usually sushi is served two pieces, or “kan”, as one set. If you only need one piece, or “ikkan (one kan)”, you will need to tell the chef beforehand. Eat as soon as it is served, as freshness and serving time are the keys to eating sushi.

2. How to pick up sushi寿司の食べ方

You can pick up sushi either with chopsticks or fingers. Nigiri (hand-formed sushi) with toppings should not be broken when it is picked; not only does not look good, it is more difficult to eat. The neat way to finger-pick sushi is to put a thumb on the top, the index finger on the side, and hold the bottom with the middle finger. Likewise, you should not simply lift the sushi between your chopsticks;  first, put the left chopstick on top of the sushi to hold it lightly, then tilt it a bit to grip the bottom of the sushi with your right chopstick.

3. How to dip in soy sauce 醤油のつけ方

Usually, only the surface of toppings, or “neta”, is dipped in soy sauce. You don’t need wasabi since it is already included, unless you ordered sushi without wasabi. Gunkan Maki (naval ship-shaped sushi), with sea urchin(uni) or salmon roe(ikura) on top and wrapped at the side with seaweed (nori) should not be tilted as the toppings will fall off.

Use a sliced cucumber or pickled ginger to brush the soy sauce onto the toppings instead. If you have ordered nama chirashi (unrolled sushi in a bowl), pick some toppings, dip them into soy sauce, then return them to the bowl. Toppings like unagi (freshwater eel) and anago (conger eel) are already flavored, thus do not require any soy sauce.

TIPS!  

■Interesting sushi terms 寿司豆知識

There are some interesting terms used almost exclusively at sushi restaurants, such as “agari” for green tea and “murasaki” for soy sauce. Let’s learn some of these generally-used sushi terms!

▪Agari Green tea. The shorter version of “agari (just done) bana (flower)”, it’s a fancy way to call sencha, or green tea, that is just brewed.

▪Murasaki Soy sauce. Named after the color of soy sauce, which is dark purple (murasaki).

▪Gari Sweet pickled ginger. Short for “gari gari”, the onomatopoeia of the crunchy sound made when it is eaten.

▪Shari Rice. Named after the Sanskrit word “Sharia” (the bone of Buddha) because of its look as well as its importance as the staple food for the Japanese.

▪Kappa maki Cucumber roll. Named after the “kappa” – Japanese goblins believed to live in rivers and ponds whose favorite food is cucumber.
▪Tekka maki Tuna roll (left)

Tekka refers to Tekka-ba, the old term for gambling dens. In old days, the tekka maki was loved by gamblers because eating it didn’t interrupt their games.

____________________________________________________________________

Illustrated by Manga Artist: Sonoko Azuma

She started her career working for one of the most established manga magazines in Japan. Since then, her artworks have been widely featured in publications and websites.

Table

Chinese cabbage and pork goes very well together. This recipe is so easy that all you need to do is just put pork and cabbage alternately into a pot and add some stock and seasonings! You can add some ginger or yuzu to improve the flavor if you like. You can also add other items to enjoy a variety of tastes. I believe this recipe can be your signature menu.

Ingredients for 4-5 pax: 
- Chinese Cabbage 500 – 600g
- Sliced pork belly 150 – 200g
- Ginger 1 piece (about 5g)
- Yuzu ¼ piece
- Katsuo (bonito) stock 600ml
- Usukuchi Shoyu 60ml (light Japanese soy sauce)
- Mirin 30ml

[Preparation]

1. Cut the cabbage and pork into 3-4cm strips. Make sure to separate the leaf and core part of the cabbage.

2. Shred the ginger. Peel the yuzu and remove the white parts before slicing it.

[Cooking]

3. Prepare the pot and put the core of cabbage and sliced pork alternately, then add shredded ginger on top. Pour 600ml of stock, 60ml of Usukuchi Shoyu and 30ml Mirin into the pot and close the lid before putting it on the fire. *Do not add the leaf portion of cabbage yet!

4. Add the leaf portion once the soup boils. Try to push them down with chopsticks to submerge them. Cooking time is 5 to 15 minutes depending on your preference. Garnish with sliced yuzu before serving.

Cooking tips!!
● You can also use a donabe (earthenware pot) if cooking for big parties to share.
● Deep fried tofu or mochi can also be additional ingredients.

 *This recipe is published in Wattention Singapore, Vol. 12, Winter Issue, 2012.

______________________________________________________________________________

Recipes and Photos by Tadasuke Tomita (www.sirogohan.com)

His passion for cooking is so great that he quit his job at a big company to study
at a culinary school, and became an apprentice at an authentic high end Japanese
restaurant. Currently, he is working with a product development department
of a Japanese processed food maker, while managing a personal website
introducing traditional Japanese home cooking recipes. As his other hobby is
photography, all the photos on his website are his own works

Shinto is the ancient religion of Japan. When visiting a Japanese Shinto shrine, there are rules
and etiquette that must be followed, including the various customs related to praying and other
ceremonies. Worshippers at a shrine are likely to receive good luck by paying their respects to the
shrine’s deity and adopting good behavior within the shrine’s periphery. Let’s study the correct
way to pray at a shrine with Miss Wattention, SAKURA and her little bear, KUMATA.

 1. Passing through the Torii (gate) 鳥居をくぐる

At the entrance to the shrine, there is a gate referred to as the “Torii”. Before passing through it, you should tidy

your clothes and show respect to the deity by bowing your head slightly. It is said that the spirit of the deity passes

along the center of the path that leads from the “Torii” to the main hall of shrine, so you should walk along the

edges of the path when entering and leaving. Within the shrine’s periphery, it is standard etiquette not to raise

your voice or to run, but to make your way quietly.

2. Purifying yourself at the “Chozusha”  手水舎で身を清める

In the vicinity of the shrine, you can  first purify yourself at an area referred to as a “Chozusha” by performing a

purification ceremony known as “Mitarashi”, where worshippers wash their hands and rinse their mouths before praying.

This is an act of cleansing yourself of the defilement of the everyday world, rather than the physical act of washing dirt from

about your person.

STEPS: 

• With your right hand, use the ladle to collect some running water from the bamboo tap that  flows into the stone water

trough, and gently pour over your left hand.

• Then take the ladle in your left hand and gently pour the water over your right hand.

• After that, take the ladle in your right hand, and pour the water into your cupped left hand. Rinse your mouth with this water.

• Before returning the ladle into its original position, pour out any remaining water.

Note!! For reasons of etiquette and hygiene, there should not be direct contact between your mouth and the ladle.

3 . Worshipping参拝

At the main hall, straighten your posture with your arms down at your sides and make a light bow before making a monetary offering. The amount depends on the individual; a small offering of between 5 and 100 yen is the norm, however, when making a big wish, a larger amount is often given. Next, ring the bell that hangs from the ceiling of the main hall. Straighten your posture once more, and then proceed to make 2 bows (at an an angle of 90 degrees with your head and back), followed by clapping your hands twice before ending with a  nal bow. When making a prayer (or a request to the deity), you should chant your wish internally during your last bow.

Note!! When praying at a Buddhist temple, the tradition is not to clap, but to place the hands together quietly.

 4 .Leaving the Shrine 退出
A small short bow can be given before departing from the main hall of the shrine and at the “Torii”. At some shrines, it is often possible to buy a paper fortune (“Omikuji”) by drawing a sacred lot. The “Omikuji” can be tied at a place designated by the shrine or taken home. Tying the “Omikuji” to a tree within the shrine area can damage the tree’s branches, and tossing it away creates litter, so please avoid doing either of these. The periphery of the shrine is a sacred place inhabited by its dedicated deity, therefore littering, vandalizing or other such activities within the surrounds are strictly taboo.

___________________________________________________________________________________________________________________________

Illustrated by Manga Artist: Sonoko Azuma

She started her career working for one of the most established manga magazines in Japan. Since then, her artworks have been widely featured in publications and websites.

As a Pioneer of the Omakase Concept, it Assures

the Highest Quality and Freshness Every Day

Hachi is one of the pioneers of Omakase dining in Singapore, offering only Omakase courses during dinnertime. The principle of no fixed menus means that guests entrust their meal selection to the chef who guides his culinary team to deliver the highest quality dining experience at reasonable prices. Using fresh ingredients according to the four seasons in Japan – including the premium Japanese beef Omi Wagyu and top grade Yumepirika Rice from Hokkaido. Diners can surely enjoy a true Japanese taste.

[Menu]

Omakase Lunch $68~

Omakase Dinner $118~

   CHEF HIROSHI YAMAGUCHI

    CHEF TADASHI MUKOURA

Hachi  八  Restaurant | 6 Mohamed Sultan Road Tel/Fax. 6734-9622 Weekdays: Lunch 12:00pm-2:30pm

Dinner 6:00pm-11:00pm Weekends: Dinner 6:00pm-11:00pm www.hachirestaurant.com

Authentic Sushi Education Specialist from Tokyo

Opens a New School in Mid April to Train Skilled

Professionals: 

Do you want to add authentic sushi-making to your professional culinary skills? Or are

you keen to cook Japanese cuisine at home with basic recipes?

To respond such requests, Tokyo Sushi Academy is opening a new branch in Singapore in mid April 2013. Having conducted various sushi and Japanese cooking courses for more than 10 years, Tokyo Sushi Academy is the only culinary school that teaches its students genuine skills of traditional sushi-making in English.

The Tokyo Sushi Academy Singapore branch is planning to set up two types of cooking courses. Its intensive courses are aimed at chefs to help them brush up their Japanese cooking skills, and are also suitable for staff training or corporate events, while their general cooking classes are more fan based, with practical courses on how to make their favorite Japanese home-style dishes.

Fun Course for everyone: 
• 1 day Nigiri experience course
• 1 day Roll course
• Art of Roll Sushi course 

For fun courses, everyone is welcome to learn Japanese cuisine whether you are beginner or good cook.

Intensive Course for professionals:

• Sushi course
• Japanese/Sashimi course

Intensive course is designed to advance one more step on top of students career

Discover more about courses and schedules on : www.sushiacademy.sg

Tokyo Sushi Academy

133 New Bridge Road, Chinatown Point B2

[Home Treats : Japanese Recipes for Your Daily Table]

Clam is a popular ingredient in Japanese home-cooking. This recipe is simple and easy, and yet is regarded as the favored way to enjoy the taste of fresh clams. You can also use other shellfish, like local lala, instead of clams.

Ingredients for 4 persons:

- 500g Clams

-1 Japanese white leek

- 1 bunch of Mitsuba (Japanese parsley)

- 100ml Japanese Sake

[Preparation]

1. Prepare the live clams by soaking them in thick salt water for 1 hour to draw out the sand inside, and then wash the shells.

2. Thinly slice the Japanese white leek. Pinch the leaves off the Mitsuba and chop the remaining stems to about 2-3cm long.

[Cooking]

1. Put the Japanese white leek into the bottom of the pot before putting in the clams, and then pour in the Sake.

2. Cook over a strong fire, covering the pot with a lid. As soon as the Sake is boiled, turn down the heat a little and

continue to cook until all the clam shells are open. It takes about 3 minutes.

3. Add in the Mitsuba stems and stir them in lightly before turning off the heat. Check the taste and add a pinch of salt if you like. 

Garnish with a scattering of Mitsuba leaves over the dish.

[Cooking Tips] 

Instead of Mitsuba, using Mizuna or young cabbage is also recommended.

**This recipe is published in Wattention Singapore, Vol. 10, Summer Issue, 2012.

___________________________________________________________________________________

Recipes and Photos by Tadasuke Tomita (www.sirogohan.com)

His passion for cooking is so great that he quit his job at a big company to study
at a culinary school, and became an apprentice at an authentic high end Japanese
restaurant. Currently, he is working with a product development department
of a Japanese processed food maker, while managing a personal website
introducing traditional Japanese home cooking recipes. As his other hobby is
photography, all the photos on his website are his own works.

JRunway:  Harajuku street style gets permanent home at

Plaza Singapura

Following the success of the Harajuku Street Style pop-up stores in Singapore, 22 leading

Japanese apparel brands including Ciaopanic, EMODA, MOMOTARO JEANS, PUTUMAYO,

VANQUISH and WEGO finally have a permanent retail space called JRunway.

A 3,600 sqf concept store, which officially opened its doors on the ground floor of Plaza Singapura’s newly

-opened extension in October 2012. Beyond stocking the latest in Japanese fashion, shoppers can also buy

into accessories and cosmetics from seven brands such as BRIGITTE, Dolly Wink and Gizmobies. An iconic

feature is the store’s 20-metrelong catwalk runway, which will host shows every season, including Japanese

art and cultural showcases. The store will also host signature events and activities, as well as Japanese

brand owners, bringing them closer to fans of Japanese fashion.

Exclusive Shots of Shop interior:

JRunway | #01-54

Plaza Singapura (Nearest MRT: Dhoby Ghaut Station)

New Japanese Seafood Paradise Features

the Well-loved Hiroshima Oyster Alongside 

the Hokkaido Crab

Featuring the Hiroshima Oyster – arguably the most famous Japanese oyster and a wide variety of Hokkaido crabs, 

including the lively Japanese hairy crab, the restaurant is a haven for seafood lovers. All the ingredients are so fresh

that some crabs are even served as sashimi. Led by a talented Japanese chef, the restaurant also serves all-time favorite

items like nabe, yakitori as well as Chili Crab using Japanese crabs.

Ala Carte: Live Oyster Platter $25.80/6pcs                 Ala Carte: King Crab $28.80/200g

EXECTIVE CHEF: MASASHI ASAI

With more than 25 years of remarkable culinary experience, Chef Asai has spent all his life dedicated to his natural

talents in creating epicurean adventures. He flies numerous times to different parts of Japan to understand the  various

native flavors to balance his menu. In his search, he also invites experienced chefs to his team under his leadership.

Ten 天 The Oyster and Crab Restaurant 
100 Tras Street #01-08 100am
Tel. 6543-6507 / 6543-6508
Monday-Sunday 11:30am-2:30pm (L.O.)
5:30pm-10:30pm (L.O.)

Today’s Special Course $68

*Menus and prices subject to change without notice. *Tax and service charge are not included in prices.

KUMO 雲 Japanese Kaiseki Restaurant 

 Experience the Diversity of Kaiseki Cuisine, an Enchanting Epicurean Adventure Awaits You

Crab dumpling and turnip in bonito soup              Pan seared Japanese oyster and braised white radish with dengaku miso 

Inspired by wild forests of Japan, the restaurant ambience features natural elements that complement the traditional Japanese school of Kaiseki cuisine. A talented Japanese chef, Nobuaki Hirohashi, a maestro of Kaiseki with more than 20 years of culinary experience in Japan, who presents an art of gastronomy that balances the taste, texture, appearance and colors of food, uses only fresh and seasonal ingredients to enhance flavors.

 Yakiniku Kinki (Grilled Thorny Head Fish)

MENU: 

Kumo Kaiseki $98~

Seasonal Omakase Kaiseki $198~

EXECUTIVE CHEF NOBUAKI HIROHASHI            EXECUTIVE SOUS CHEF KAZUNARI NODA

Kumo Japanese Kaiseki Restaurant

12 Gopeng St. #01-58 Icon Village

Tel. 6225-8433 Mon-Sat 12:00pm-2:30pm 6:00pm-10:30pm

www.kumokaiseki.com.sg

How to use a toilet

While old Japanese-style toilets can still be found around suburban regions of Japan, a majority of restaurants, hotels, and even public areas have Western-style toilets.

1. How to use a Washlet

Western-style toilets in Japan – usually referred to as “washlets” or “shower toilets” – have many functions, including a seat warmer, shower and dryer. If you want to wash your bottom after you are done, press the button with the illustration of a derrière to start the spray of water to the designated area – you can even control the water pressure. Press the “stop” button once you are done. There is also a button that mimics the sound of  ushing water to help mask embarrassing sounds you may make. Take note: this button only creates the noise without actually flushing. The latest thing was automatic covers – you enter the cubicle, and the toilet cover opens automatically.

2. How to use a Japanese-style toilet

When you use a Japanese style toilet, you will need to squat facing the “kinkakushi” side which has the hood and drainage hole. If there is a step, you should step up to
get near the “kinkakushi.”

Cautions!

-Sometimes there are slippers or sandals at the entrances of toilets in traditional Japanese accommodations like ryokan or minshuku. If you find these, just change into it them before entering the toilet.

-It is a common courtesy for men to lift the toilet seat before urinating.

-Sometimes there is no hand towel or hand dryer – it would be better for you to bring along tissue papers or a handkerchief.

-It is also a common courtesy to queue in line for the next available cubicle.

This is part of the Japanese Etiquette series , proudly brought to you by Ms WAttention and her little bear, KUMATA. 

Illustrated by Manga Artist: Sonoko Azuma

She started her career working for one of the most established manga magazines in Japan. Since then, her artworks have been widely featured in publications and websites.

Located at a newly-opened hotel off Chinatown, the understated Japanese restaurant Niji showcases quintessential traditional Tokyo-style cuisine, such as Sushi and Chanko.

Sushi is commonly known as a combination of fresh raw fish and vinegary seasoned rice, called nigiri. However, it is just one of manytypes of sushi. Among them, the Edomae (Edo is an old name for Tokyo) sushi is regarded as the most authentic style of sushi– one that Executive Chef Kikuchi proudly presents at Niji restaurant. Having polishedhis skills for 20 years at famous sushi restaurants, including popular ones in Tokyo, he appreciates the essence of Edomae style and recommends classic ingredients such ashikarimono ( fish with silvery scales including aji, kohada or saba) and anago cooked with special soy-based sauce.

For an authentic sushi restaurant experience, the sushi counter is the best place to observe Chef Kikuchi as he prepares his omakase sushi courses. Selected from the day’s best catch direct from Japan’s Tsukiji market, he prepares fresh seasonal sushi and other dishes based on the season. He also serves di erent appetizers for each guest based on his observation of their taste and choice of drink.

Apart from sushi, another must-try item at Niji restaurant is Chanko. Chanko is a hotpot dish originally eaten by sumo wrestlers at sumo stables as a part of their diet, but it has gained popularity among regular folk for its nutritious value and mouth-watering  flavor. Souschef Li was trained at an established Chanko restaurant located in downtown Tokyo which has won first prize at a grand Chanko contest organised by a Japanese TV network. Chef Li says he makes the best Chanko soup and has brought his secret Chanko recipe to Singapore.

—More About the Chefs—

Shoichi Kikuchi (right)
-Executive Chef-
As his childhood dream was to become a renowned sushi chef, Chef Kikuchi has enjoyed his job at established sushi restaurants in Tokyofor more than 20 years. He hopes to
promote a fabulous culinary experience through his sushi – especially the Edomae – with authentic quality but at an affordable price.

Li Long Zhi (left)
-Sous-chef-
Born in Mainland China, Li started his cooking career in Japan and became an executive chef at one of the outlets of a Chanko restaurant.
As the master of Chanko, he will enthrall customers in Singapore with his culinary skills.

Recommended Menu: 

Sushi Counter Course
Fukagawa $65 Monnaka $85
Tomioka $120
Japanese Hotpot
Shio Chanko $76 Shoyu Chanko $80
Kaisen (seafood) Chanko $98.50

虹 Niji Japanese Restaurant
52 Chin Swee Rd. #01-00
The Seacare Hotel
T. +65 6737 2558
Operating Hours
Mon-Sun 11:30am -2:30pm, 6:00pm-10:30pm
http://theseacarehotel.com.sg

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