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Articles
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It’s a quick and easy, yet healthy, way to get a balanced meal when you have little time to spare. We look at three types of rice bowls that are well-loved by Singaporeans and Japanese alike. D...
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Miso cheese started gaining popularity about four or five years ago when magazines and TV shows started featuring this ingredient. This is a very versatile ingredient that can be consumed in a variety...
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Thanks to Epicurean Nomads, a microbrewery import company, there is now a growing selection of unpasteurised sakes in Singapore. We speak to co-founder Joan Lim to find out more. Joan with Mr Naoki...
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With its range of sparkling sakes and fruit-infused liquers, in addition to its much-lauded junmai daiginjo, one thing’s for certain: Hamakawa Shoten is not your run-of-the-mill sake brewery. “I f...
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Tokachi Cheese Fine cheeses can be found throughout Tokachi but the miso Camembert produced by Tokachi Fromages is so distinctive, it is served in Japan Airlines’ First Class. The factory has a retai...
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If you’re not a fan of extreme temperatures, spring is, perhaps, the best time for you to pay a visit to Japan. While gorgeous fields of cherry blossoms are most closely associated with the season, yo...
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The wintry cold air is punctuated with conversations in a cacophony of languages, but at the Canon Photo Clinic 2015, everybody speaks a common language: the love of great photography. From August to ...
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No trip to Nagasaki is complete without purchasing its famous snack, Castella. Ambience of Dutch Trading Post in 17th century ©Nagasaki Museum of History and Culture Castella ©Fukusaya We ...
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“I am a firm believer that the ingredients should drive the cuisine, that dishes should be based on the freshest ingredients one can get his hands on. Working at Santi, I was challenged creatively to ...
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You can’t have a conversation about Japanese cooking without first talking about dashi – or stock – as it’s used in almost all aspects of the cuisine. Best part? All the varieties mentioned here can b...
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Koji refers to rice malt that has been treated with a type of fermentation culture, Aspergillus oryzae. Shio-koji is koji that has been fermented in salt. Yukari’s family, who hails from Chiba prefect...
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Manga artist Yaro Abe whips up a winning dish of nostalgic ingredients and the beautiful human bond with Shinya Shokudo. From the manga Shinya Shokudo The premise of Shinya Shokudo is incredib...
