Written on
August 4, 2008
by
papawasabi
Hira Izakaya
I’m going to try to explain. With all the attention lavished recently on Tokyo cuisine, most people are missing the point. Japanese cuisine is great, and Japanese interpretations (Japan-poi) of foreign cuisines can be fantastic. But, Tokyo is far from the best place in Japan to eat. It’s expensive and often disappointing when you venture into non-budget busting restaurants. Kobe is better, and cheaper than Tokyo, fo example.
However, fo my money, the best place in Japan for food is Fukuoka. Because it’s in Kyushu, it starts with a big advantage. Kyushu is very warm, and already know throughout Japan for it great local foods and seafood – at reasonable prices. Fukuoka, meanwhile, is big enough to have added all the international cuisine you could want. These together make Fukuoka a fine dining Mecca.
So, I’ll have a look at various restaurants in the area. And, we’ll start with something fairly traditional. (Click on the image for an enlarged view).
This restaurant is called “Hira.” It’s a sort of upscale izakaya, or pub. These are really the best places to eat. Adventurous menus, good prices, great atmosphere.
The top dish is a sashimi/sushi plate. I would describe the whole picture, but the ingredients will change daily, depending on what’s fresh. There is maguro, salmon, eel and maybe buri on this plate. Very filling, and the price is 2000 yen – about $20 US.
The next dish down is abalone steak. Real abalone, not the pale imitations (or worse, pounded squid) that you often get in the US. Butter, lemon and garlic round this off, for a price of 2800 yen ($30 US).
Number 3 is black pork stewed in fish sauce – the sauce used after cooking toro. Black pork is something that is ust catching on overseas, and for good reason. It’s outstanding.
The price for this dish is a whopping 800 yen ($8 US).
The shop is located in Otemon, between Akasaka and Ohori Koen on the subway line. If you’re game at speaking Japanese, the number is 092-716-8660.
Posted in : : Traditional Japanese Foods : : No Comments »
Written on
May 21, 2008
by
papawasabi
Again, strange happenings on leftover day. I had some black pasta from our local Costco (See? Even in Japan we have certain amenities!). I also had some leftover pseudo-pho, worthy of a post itself. Pho is a standard Vietnamese noodle dish. My wife and I ate it during out visit, I got a local cookbook on the way out of Saigon, and we started eating faux pho right in Japan. I would eat some roasr chicken, boil the remainder to make stock, and then add a variety of ingredients, usually centering around mint, fresh coriander (celantro) and, of course, nam plah (Thai fish sauce). My wife took the leftover soup, and added black and white pasta, chili peppers, and more fresh coriander. Beyond the taste, the appearance was spectacular.
Posted in : : Chicken - Japanese Fusion Cooking - Soups and Stews - Spicy : : 1 Comment »
Written on
May 9, 2008
by
papawasabi
What happens in an East/West (ne’er shall the twain meet) house when leftover day comes along? The twain meets, and Gyouza Bologna Pizza is the result.
Gyouza refers to the Japanese meat dumplings also known as potstickers. These are made by what look like mini flour tortillas, which, since we can’t eat nearly enough gyouza to use up all the tortillas, were used as a pizza crust. The usual pizza stuff went on top, along with some leftover bologna. My kids love bologna sandwiches, but not my wife.
On top is some home grown celantro (coriander). That’s something we need to use before the first big storm comes along and wipes those delicate herbs out.
Posted in : : Japanese Fusion Cooking - Spicy : : No Comments »
Written on
March 19, 2008
by
papawasabi
Zipangu is, as far as I know, the first sparkling sake. Shouchu has traditionally held the sparkling beverage market with chuhai. But, since shouchu is moving upmarket, it’s time for sake (or properly, nihonshu) to move down market.
It will be consumed tonight, and I will report back.
Posted in : : Traditional Japanese Foods : : No Comments »
Written on
March 10, 2008
by
papawasabi
Yet another Western restaurant practice kinky sushi dining while excusing it as a Japanese “custom.” Nyotaimori, or naked female sushi has never been a common practice in Japan. In fact, I never heard of it until I saw it in an American movie. Not to say it’s never been done – people do all kinds of things. But people always assume Japan is this bizarre place with exotic and kinky customs. Un-uh. Notice the sushi chef here is not Japanese.
It’s not all that fun anyway. The last thing I want to do with a beautiful naked woman is eat sushi off her. And don’t forget that it will be quickly warmed by her body temperature, possibly spoiling and causing very exotic food poisoning. Try explaining that when you call in sick the next day!
In fact, the only reason most Japanese have heard of this is because it’s increasingly being practiced by Americans, even in Minnesota of all places.
Posted in : : Seafood : : No Comments »
Written on
March 7, 2008
by
papawasabi
Beats a taco stand at Santa Monica beach, that’s for sure. This was a fairly cheap dish, about $7 I think, that we grabbed at a modest beachside cafe where we showered after swimming. This is the kind of thing that gest thrown together quickly in Japan. There is nothing special about it, but you would be hard-pressed to find anything approaching this in the west, except at very high-priced restaurants with attitudes.
So, in the States, you might settle for a taco or a cheeseburger. In Japan you get a salad dressed with fresh maguro, ikura and calamari.
Do you see why all my Japanese friends are disappointed when they eat at San Francisco’s Fisherman’s Wharf?
Posted in : : Japanese Fusion Cooking - Seafood : : No Comments »
Written on
March 5, 2008
by
papawasabi
My wife has been feeding me gelatin desserts all week long, and telling me it’s good for my diet. The kanten diet is fairly well known in Japan, and extraordinarily healthy. Kanten, red seaweed also known as agar-agar, makes a gelatin that is low in calories, rich in protein and high in fiber. 80% fiber, in fact. It’s great at cleaning out the intestines, and has been tested and shown to aid in weight loss. After eating, the kanten triples in size, making you feel full and going on to clean out your digestive system and even blood. The dessert is commonly given to diabetics. And it’s completely natural.
This is just another reason why it’s easier to stay thin in Japan.
Posted in : : Traditional Japanese Foods : : No Comments »
Written on
February 29, 2008
by
papawasabi
Yes, I know instant food is generally crap.
I know.
But we, especially we men, are human – and sometimes, well, lazy.
Especially when we live alone or have a hangover.
So, instant has it’s moments. And, as horrible as instant food is, it can be easily dressed up to taste fresh, simply by tossing in a few fresh ingredients. It’s amazing what a little sauted garlic added to instant anything will do. Throw in whatever fresh veggies you have, and you have a meal – and a not entirely unhealthy one.
Instant ramen, with the above garlic, or just with a sprinkling of sesame oil and pepper. Top it with a couple of leftover greens , onions whatever. Throw in some shredded cold cuts and voila.
Gourmet instant ramen.
Posted in : : Japanese Condiments - Soups and Stews - Traditional Japanese Foods : : No Comments »
Written on
February 25, 2008
by
papawasabi
Squid would work just as well for this summer dish, a specialty of an Italian izakaya in Tokyo. Enjoy!
Ingredients:
- Octopus or squid (200g)
- Large orange
- Cherry tomatoes (about
- Fresh mint (a handful of leaves)
- Garlic (one clove, or more to taste)
- Olive oil (30ml)
- Fresh squeezed lemon juice
- Salt
Drop the octopus into boiling water for 10 seconds. Yes, 10 seconds…not minutes! Remove it and chop it into bite-sized pieces. Take 1/2 the orange, peel it, and chop it up with half the mint and the garlic to make a salsa. Cut the tomatoes in half, and mix all the ingredients in a bowl. Add salt and lemon, and finally add the olive oil
Posted in : : Cold dish - Seafood : : No Comments »
Written on
February 8, 2008
by
papawasabi
The Kouchan blog is one of the best known food blogs in Japan. It started with one young and attractive male chef, and has grown to draw in huge numbers of contributors, mostly female. The recipes are all dishes that people like to make at home, and run the gamut from traditional, to fusion, to just kinds weird.
Maguro (blue or yellow fin tuna) and mizuna (a thin leafy vegetable that tastes like lettuce – you could substitute any light leafy green that can be eaten raw) are simply mixed here with oyster sauce for a very tasty dish.
Ingredients
Serves 4 (That is, four Japanese – so add more if you are hungry)
300 g/12 oz. Diced maguro or tuna, cut into 1 inch cubes
1 Bunch of mizuna or other green
Salt and Pepper (to taste)
1 Tablespoon Potato starch]
Half Tablespoon of Rice wine, or Chinese cooking wine
One Tablespoon of grated fresh ginger
One Tablespoon of sesame oil
Mix the cubes of maguro with sesame oil, salt and finally potato starch. Fry until the color changes and remove from the pan. Then add a little more oil and the ginger – cook until fragrant, and add the wine along with the maguro again. Cook a few minutes more and remove from heat. Finally, toss in the raw mizuna or leafy vegetable.
A very simple, and very tasty dish.
Posted in : : Japanese Diet - Traditional Japanese Foods : : No Comments »
