Author Archive: jason toner
Okinawa pineapple
Thanks to the Columbian exchange the entire planet benefited from South American culinary exotica and the pineapple was a score indeed. History of this foreign fruit hitting Japan dates back to 1866 when budding plants from a Dutch shipwreck of Ishigaki island floated ashore into Kabira bay. 1927 marked the introduction of cayenne pineapples to […]
Continue ReadingTogarashi
This spicy enlightenment pictured above is straight up togarashi and its big brother shichimi togarashi is pictured underneath. When you are looking for focused attack without distraction out of your spice then straight togarashi is your candidate but if what you are eating could do with some help then shichimi togarashi will deliver dynamic toasty, […]
Continue ReadingWasabi
So last year, the Osaka based sushi chain Ichibazushi publicly apologised for excessively seasoning their sushi with this pungent root although they claimed it was the chefs that judged who would be a target in the heavy handedness. Most westerners actually asked for extra to liven up the sushi and did not see it as […]
Continue ReadingNatto
This pungent fermented soybean attack on the senses is loathed by most foreigners and plenty of Japanese(somewhere around 30% and way more in Kansai for example) as well but don’t be swayed by its horrendous odour before you at least give it a try! Its most commonly eaten at breakfast time with rice/green onion and […]
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Cherry blossom action
Flower viewing (Hanami) of cherry blossoms (Sakura) in spring is one of the most important times in the social seasonal calendar in Japan with friends getting together for a fleeting glimpse of these beloved trees. There is something for everyone at a Hanami get together as if like me you have seen ’em all and […]
Continue ReadingSea bream (madai/tai)
Sea bream, similar to snapper, is revered in Japan as an important celebratory/festive choice as it is both red(ish skinned) which is a colour of fortune and its homophone connection with the word Medetai which means joyful/optimistic. It is a great source of omega 3 and 6 fatty acids with a balanced, elegant flavour and […]
Continue ReadingKamakura farmers market
Kamakura is an interesting and opulent place to visit if Japanese history and temples are your thing. On the other hand, chilling or indeed partying at the beach is also an option if you wish but for me, i go for the veggies. There is a rotation of farmers who are as unique and varied […]
Continue ReadingJapanese curry
Curry is extremely popular in Japan over rice, udon noodles and inside bread! It was brought to these shores by the Brits during the Meiji era(1868-1912) and really became widespread in the 60`s when it was available nationwide in supermarkets and restaurants. One of the biggest curry restaurant chains called Curry House Coco Ichiban which […]
Continue ReadingEssence…
Here is a flavor combination that is barely a recipe but showcases, at the lower end in cost, the lofty synergistic heights of balance and harmonious sophistication that washoku embodies. I love a pristine piece of Uni from Hokkaido but these three ingredients, rice, tsukudani kombu and togarashi miso from Yamanashi, are beautiful poetry showcasing […]
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Miso happy!
Miso is an umami packed paste , high in vitamins, minerals and amino acids that is essential in Japanese cooking. Aspergillus oryzae mold culture is steamed with rice to make Koji. The next stage is fermenting the Koji, soybeans and salt which, through the magic of enzyme breakdowns and love create natural acids, heady aromas […]
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