T h eF l a v o u r so fJ a p a n

I t a d a k i m a s ua c u l I n a ry g u I d e t o J a pa n

From fresh, savoury sashimi to sweet red bean mochi; the seasonal ingredients and intense

flavours of Japanese dishes alone are enough reason to make the journey to this archipelago.

Japan is known and adored for many things; technological advancement, inspiring design, a deep and vibrant history and the season of cherry blossoms, to name just a few. A wonderful country at the forefront of, well, just about everything; Japan has remained somewhat resistant to the trends of the Western world, which makes a trip here that much more exciting.

One particular aspect of Japan that has stood the test of time and continues to tell a unique story is the country’s cuisine. From fresh, savoury sashimi

to sweet red bean mochi; the seasonal ingredients and intense flavours of Japanese dishes alone are enough reason to make the journey to this archipelago.

You see, like many of the experiences you’ll have here, the cuisine is yet another example of the uniqueness of Japanese culture. So, in honour of one of the last few countries left on earth that has the power to transport you to a completely different world; this digital guide is dedicated to the beauty of Japanese cuisine. Let it inspire your travels and tempt your taste buds.

W h a T y o u n e e d

Gyoza1 cup of cabbage1/2 lb lean ground pork5 finely chopped green onions 2 Tbsp soy sauce1 1/2 Tbsp Sake1 Tbsp sesame oil1-2 cloves garlic, grated2 Tbsp cornstarchgyoza wrappersoilwater

dipping Sauce3 Tbsp soy sauce3 Tbsp Rice Vinegar1 tsp chili or sesame oil

h o W T o m a k e i T

• Cook your cabbage in boiling water and allow to cool before shredding.

• In a large bowl, add the first 8 ingredients and mix.

• Take a sheet of gyoza skins and place a tablespoon of the mixture in the centre of the wrapper.

• Press the edges together and fold in some pleats until the gyozo is properly sealed. Repeat for the rest of the wrappers.

• Heat a pan and add oil. Place gyoza on the pan at high heat and cook until the bottom turns golden.

• Add water and cover with a lid until the water has boiled away.

• Mix soy sauce, rice vinegar and chili oil for the dipping sauce

C r i s p y G y o z ad e l i C a T e p o R k pa R C e l S

Few snacks are quite as satisfying as Japanese Gyoza. Filled with a variety of savoury fillings and finished off with a delicious dipping sauce, the Gyoza are one of Japan’s most successful exports.

This recipe is incredibly easy, and although we’ve cheated by buying readymade Gyoza skins, you’ll still get a truly authentic taste.

Mouth’s watering yet? Ours too.

T o n k a t s uT h e C o m F o R T F o o d

Breaded and deep fried pork cutlet; this ‘Western-style’ recipe is a relative newcomer to Japan’s culinary repertoire, supposedly having been cooked up (quite literally) for the first time in the late 1800’s in Tokyo.

Over the years it has become a staple Japanese dish and since it’s so easy to make, we’ve drawn up the recipe for you. Please do try this at home.

W h a T y o u n e e d

4 pork loin chops Salt & pepper1/2 cup flour2 eggs, beaten1 cup of panko (medium sizedbread crumbs)Frying oil CabbageWorcester SauceKetchup

h o W T o m a k e i T

• Season your meat on both sides with some salt and pepper before coating in flour.

• Dip the flour covered meat in your eggs and then cover generously with your panko.

• When the oil is hot enough (around 350F) drop the meat in and deep-fry, occasionally turning, until you get a golden brown colour and the meat begins to float in the oil. This should take around 7 minutes.

• Set the cooked pork loins on a rack to cool before turning your attention to shredding the cabbage.

• Add 1 part Worcester sauce to 2 parts ketchup for a delicious Tonkatsu sauce and dribble over the loins when you plate up.

• Serve with fluffy steamed rice.

S h i n j i k u r i t aa n i n T e R V i e W

TeLL uS A LITTLe BIT ABOuT WHO YOu ARe AnD WHAT YOu DO?

I’m a Japanese cuisine chef and I have been for a number of years. I’m driven by the desire to show as many people as possible what real and authentic Japanese cuisine is.

WHAT InSPIReD YOu TO PuRSue A CAReeR In JAPAneSe CuISIne?

I’ve always loved to eat and so naturally became interested in cooking as I grew up. I’ve never had formal training in cooking per se, instead working hard to learn as much as I could by myself.

I eventually met my mentor Japanese chef, whose knife skills are so amazing I swear it actually makes dishes taste better. It was him that inspired me to become a professional chef.

HOW WOuLD YOu DeSCRIBe JAPAneSe CuISIne?

Japanese cuisine is so more than Sushi, Tempura and other popular dishes known widely here in the uS. We have a variety of dishes that range from very traditional Japanese dishes to fusion dishes inspired from other Asian and western countries.

I honestly believe Japanese cuisine is the most ingredients-driven cuisine in the world. Making the individual flavours of each ingredient shine is essential.

DO YOu HAve A FAvOuRITe, AuTHenTIC DISH?

My ultimate dish that I one day want to master is nIMOnO (Japanese style stewed dish).

You need years of experience and incredible skills to do it right.

ARe THeRe AnY FOODIe exPeRIenCeS In JAPAn THAT YOu WOuLD ReCOMMenD?

Try anything from fine cuisine to street food. We have so many restaurants of every kind and even fast food or deli food in Japan is sure to leave you feeling satisfied.

TeLL uS A LITTLe ABOuT YOuR ReSTAuRAnT?

We are a small intimate Japanese restaurant called “ShinBay” in Scottsdale, Arizona, uSA.

Our restaurant has been in business for more than 4 years now and we specialize in OMAKASe style chef’s tasting course dining. It consists of mostly raw or lightly seared seafood and nIGIRI Sushi dishes and our ingredients change depending on the season. Come and visit if you’d like a masterclass in authentic Japanese cuisine.

m a t c h a l a t t eT h e u l T i m a T e G R e e n T e a b o o S T

W h a T y o u n e e d

matcha powder (order online or pick up at your local asian supermarket) milk (whichever type you fancy)honey or sugar (for those with asweet toothboiling water

h o W T o m a k e i T

• Whisk 1 teaspoon of Matcha powder in with around 50 ml of boiling water, making sure to add the water gradually.

• Froth the milk & add to your Matcha/water mix.

• Sweeten to taste.

m a t c h a l a t t eT h e u l T i m a T e G R e e n T e a b o o S T

Matcha tea is becoming increasingly popular in the Western world as the word of its health benefits continues to spread. It has, however, always been a hit in Japan, where the traditional tea ceremonies revolve around the preparation of this variation of green tea.

We’ve found plenty of ways to incorporate Matcha into our diets (Matcha ice cream, anyone?) but our favourite way has to be the most traditional; drinking it. Here’s a quick and easy recipe for a Matcha Latte that you can enjoy hot or cold. You’ll never look at caffeine in the same way again.

J a p a nT h e F o o d i e i T i n e R a Ry

Japan’s culinary scene is truly a force to be reckoned with. From ultra-modern sushi bar to thriving marketplace to the more traditional Kaiseki dining experience; this itinera ry involves insightful tours by food professionals, authentic cooking classes, a touch of historic context and all of the Japanese cuisine you could hope to consume in ten magical days. This is the perfect trip for the restaurateur, professional chef or dedicated foodie.

T O K Y O T O u R I n G

Landing in Tokyo you’ll be bowled over by the city’s frenetic and ebullient atmosphere. Few places are as awe-inspiring as this, and trust us when we say you’ll need a day or two of whimsical exploration to acclimatise.

So, before you kick off your foodie adventure, spend some time with your private driver and allow yourself to be taking around this mesmerising city. Then, once you’ve had your fill of traditional sight-seeing, we’ll get started on broadening your culinary horizons.

A L e A R n I n G C u R v e

Wake early (jet lag will make this easy) and meet your very own food professional, who will be introducing you to Tokyo’s gourmet scene. Begin by ticking the Tsukiji fish market off the bucket list. A vibrant market filled with rows upon rows of freshly caught fish; it might be early but a taste of the sushi here is a must. If you wake even earlier (around 4am) you may even have the chance to be admitted to the famous Tuna auction.

From the market it’s on to yet more culinary delights. Depending on where your interests lie, we’ll have an itinerary tailor made to suit you. Whether its sake or shochu tastings, local supermarkets or an in-depth cooking class you’re after, we can easily curate an educational and one-of-a-kind food experience you’ll never forget.

e x P L O R I n G B e Y O n D

On another of your days in Tokyo, we’ll arrange for you to be picked up and driven out to the Akigawa valley district. Just an hour from the buzz of the city yet representing a completely different side to Japan, this area is one of rivers and streams, lush greenery and laid-back living. The district is famed for its agriculture, as well as fresh fish, Akigawa beef, wild deer and boar.

The food you’ll try here at any of the riverside eateries is sure to be unique and delicious. Akigawa is also known for a number of shrines that can be found hidden in the hills or on mountain tops, so take time to explore beyond the culinary scene for a greater understanding of the deep culture and heritage of this stunning place.

A G O u R M e T T R A D I T I O n

From Tokyo we’ll have you boarded on to a train and transferred to Hakone for a completely different taste of Japan altogether. Met by your personal driver at the station, you will be driven to Gora Kadan, your base for the next two nights. Famous for its incredible cuisine, it is at this hotel that you’ll experience the traditional Kaiseki multi-course Japanese meal.

Some of the courses are only a mouthful, but each are a riot of flavour, fresh ingredients and colour. By the end of the dinner, you’ll be more than satisfied. Beyond the beautiful confines of the Gora Kadan, you’ll find wonderful mountain scenery, astounding art galleries and traditional streets and architecture.

A F I n A L M e A L

Your last stop on this tasting tour will be Kyoto; the cultural heart of Japan. Aside from the wealth of stunning temples and enchanting streets down which you’ll want to willingly lose yourself, Kyoto also lays claim to the nishiki market area. Home to almost 100 restaurants and shops; you’ll delight at the heady aromas and intense flavours you’ll find here.

We’ll also arrange private lessons in Japanese sweet-making and ensure you experience the world-famous tea ceremonies that occur here. A cultural and culinary gem; we couldn’t think of a better place to end your incredible tasting tour of Japan than in Kyoto. After a few days here and a quick trip back to Tokyo, you’ll spend your return flight dreaming of a cuisine you’ll want to recreate back home.