I first met Kenjiro "Hatch" Hashida back in 2013 when he had just opened Hashida Sushi at level two of the Mandarin Gallery. I was at once smitten by his vintage anago tsume (sauce) which has an unbroken lineage of over 135 years!
With its harsh winters, remote location and pristine waters, Hokkaido has gained quite a reputation as a treasure trove of fresh food and ingredients. If you are talking milk, simply add the "Hokkaido" tag in front of it and it becomes super-excellent milk. Same goes with uni, potatoes, corn, rice, wagyu and many other ingredients!
It wasn't so long ago that a photo of well marbled Wagyu beef would have caused ooohhhs and ahhhs and at least a few hundred LIKES on Facebook. In fact, when I started writing in 2006, we didn't even have Japanese Wagyu. In those days, Australian Wagyu was just making its debut in Singapore and it was already causing quite a stir amongst the local gastronomes.
Hoshino coffee is one of the few cafes which I frequent quite regularly. The dark wood decor and wait staff dressed in black and white has that touch old school quirkiness about it which I really like. My usual order is a portion of the pot baked curry rice followed by the vanilla souffle and a pot of tea.
After the meepok is tossed in the sauce, it is topped with a generous amount of sliced pork, pork balls and minced pork. Then tender sliced Japanese style charshu which has been slow cooked for 5 hours is draped over the noodles and finally, in case you still haven't satisfied your need for pig, a generous amount of crispy pork lard is laid on top of the mountain of pork.
Dashi Master Marusaya is one of my favourite Japanese restaurants in Singapore. It’s one of the few places I know which uses only natural ingredients to cook their food. So their dashi doesn’t just come out of a pack. It is made the traditional way using Rishiri kombu (regarded as the best in Japan) and aged katsuobushi (of which they are the distributor) which they shave at their premises. That is why they dare to call themselves “Dashi Master”!
Ozaki Wagyu is bred in a small farm and the beef is sold direct to restaurants. As such, Ozaki-san is not constrained to use a standardized feeding regime. Instead, he has his own special formula for maximizing beef flavour which includes seaweed and charcoal which he has developed through years of experimentation!
It is great to see the Japanese food scene in Singapore progressing towards more authentic and regional foods. No longer is Japanese food just about having all the familiar sushi, sashimi, tempura, tonkatsu under one roof, the Japanese restaurants here are moving towards more specialization, offering an increasingly authentic Japanese culinary experience.
Located at the Northernmost part of Japan’s main island of Honshu, Aomori is surrounded by water on three sides and is famous for a wide variety of seafood. Aomori City used to be the port city where you catch a ferry across to Hokkaido. That was before the opening of the Seikan Undersea Railway Tunnel which […]
If you want to start cooking Japanese food at home, all you need is five basic ingredients, shoyu, mirin, sake, miso and dashi. These five form the basic building blocks for Japanese flavour. With it, you can make miso soup, sukiyaki, shabu shabu, tempura, udon, teriyaki, yakitori, oyakodon and many other popular dishes. So, if […]
Kamameshi is a Japanese dish where rice is cooked in a stock together with some ingredients. The resulting rice soaks up all the umamilicious flavours of the stock making it a dish that can be eaten on its own. But you can also top it with things like buta kakuni (braised pork), hokkaido snow beef […]