5.9 C
Hiroshima, Japan
Wednesday, Jan. 16, 2019

Chew on this, America! School lunch in Japan

Dan Moeller tells us why he thinks America has a few things to learn from Japan when it comes to school lunches and health education.

Restauranteer Report: 45 Bis あわ

Join Gavin Bingë and his Hiroshima Restauranteers as they indulge in and review the best cuisine the prefecture has to offer. First report, the charming Italian restaurant, 45 Bis あわ.
Nikujaga

Recipe Time: Nikujaga

When the weather is cold, nothing is better than having a warm, tasty treat to keep your spirits up. In this month's recipe time, we have the Japanese traditional food Nikujaga. A warm and filling meal, straight from "mother's kitchen". Check out Stephen Crawford's article here.

Recipe: Pickled rakkyo

I am addicted to pickled rakkyo. Half small onion and half garlic tsukemono, rakkyo is a crunchy delight that you can prepare easily at home. The end of May is the official rakkyo pickling season, so let's get pickling!

Sand, Seafood, and Sightseeing – A Trip to Tottori

While Tottori is not the first thing that comes to peoples’ minds when they think of tourism in Japan, Kathy Rice shares her travels around the Tottori Sand Dunes, a destination gradually gaining popularity around Japan.

Mexican Wedding Cookies: A Taste of Mexico

From an early age, my mom taught me the language of food, its power as a bond within family, between cultures, and, when done...

Ikizukuri: Now that’s some fresh fish

We travel to experience different cultures and traditions, from unique and wonderful customs to weird and exciting foods. One such food that you might choose to enjoy literally alive on your plate when you visit Japan is ikizukuri. Roughly translated as “prepared alive,” ikizukuri denotes the freshest fish you will ever find as the chef prepares sashimi by taking a fish straight from the tank without killing it first. Forget sushi; this controversial food invites consumers to select which raw fish to devour and then watch as it stares back at them from the plate.

How to make umeshu (plum wine)

Making umeshu, or plum liquor, is a highly orchestrated and seasonal activity in Japan. Walk into any supermarket at the end of May and you are bound to see a display of glass or plastic jugs, plums, rock sugar and cartons of mysterious alcohol that you can use to brew your own batch of this sweet yet sour beverage. It's the perfect umeshu kit just waiting for you.

Anna Purna: A Little Taste of India in Hiroshima-ken

Anna Purna is a top-notch, Nepalese-run Indian restaurant with a well-deserved reputation. Most JETs who live in the Fukuyama area are more than familiar with its delightful ambience, flavorful curries, and consistent quality. Instead, I am writing this article mainly for the benefit of others who visit the area, and might fancy a fantastic Indian meal to round off their day or kick-start their night.

Gazpacho Recipe

Cold got you down? Looking for a new recipe to spice up your weekly routine? We've got you covered with Brandy Tacket's groovin' gazpacho recipe! You won't want to miss this one. So grab your chef's hat and let's get cooking!