Articles

Moulding, a Food Culture

Used to transform starches into sugar to produce sake, as well as ferment soybeans to make seasonings like shoyu and miso, it’s hard to imagine what Japanese cuisine would look like without koji. A...

  • Love me Tendon

    Think tendon is just about fried Japanese food? Think again. Tempura is one of the most popular Japanese foods around the world, but did you know it actually has Portuguese origins? In the late 16t...

  • Flavour Your Meats With Teriyaki S...

    ABC Cooking Studio, which opened in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare teriyaki sauce. “Commonly used in Ja...

  • Reinventing The Sweet

    More than just a sweet treat, this Japanese company has revived an age-old candy by transforming it into a mode of communication. Kumiame (assembled candy) is a traditional Japanese sweet with a ...

  • Hello, Koto!

    There’s something quite remarkable about Koto City. One of the 23 special wards of Tokyo, Koto City is the result of a merger between Fukagawa and Joto Wards in March 1947. Over the years, the city ha...

  • Take Me Home

    Don’t leave this city without bringing home a slice of Koto for your family and friends. ...

  • Chef Gunther Hubrechsen / Uni-vers...

    Chef Gunther Hubrechsen shares with us why he uses mostly Japanese ingredients in his cooking. “About 70 percent of the ingredients I use in my restaurant are sourced from Japan. Although I employ ...

  • Have A Bite!

    Feeling peckish? You can count on these time-honoured snacks from Koto City to save the day. ...

  • A Tale As Old As Time

    When in Koto City, it would be inconceivable to miss out on these historical sights. ...

  • A Taste of Koto

    Enter one of Japan’s most underrated cities, home to a good variety of restaurants serving traditional Japanese fare....

  • Quest For The Best

    Japanese food fan Brian Chua, was determined to win over Tsuta’s chef and owner, Yuki Onishi, and bring the only Michelin-starred ramen restaurant to Singapore. [caption id="attachment_3188" align=...

  • Cherry Blossom Season

    In Japan, the graceful passing of Spring is marked by the blooming of Sakura (cherry blossoms), which you can witness sometime between late April and early May. In my opinion, watching Sakura petals f...

  • The Versatility of Shiratama Dango

    ABC Cooking Studio, which opened its first studio in Singapore in 2015, specialises in teaching people how to prepare Japanese cuisine. In this issue, we find out how to prepare shiratama dango. Sh...