Japan Culture and Technology, a company which offers Japanese experiences taught by professionals in their respective industries, has launched an online service on WABUNKA EXPERIENCE which lets you experience traditional Japanese culture from the comfort of your home.

WABUNKA EXPERIENCE is led by leading artists and offers memorable experiences of Japanese traditional culture, such as calligraphy, tea ceremony, flower arrangement, and so on, at impressive sites in Tokyo or Kyoto.

Now people can learn about Japanese art, culture, and ways of thinking from home with the launch of their new online service. Expert Japanese artists and monks will be streaming workshops live from temples and cultural facilities in Kyoto and Tokyo. Since travel is strictly limited right now, this is the perfect opportunity for foreigners to learn more about Japan and Japanese culture.

The commemorate the launch of the online service, it will be offered at a special price. Check out the website below and learn about the programs currently on offer, from online meditation to flower arrangement, tea ceremony, and more.

SALON adam et rope’ has launched its new “Nihon no Daidokoro Dougu” (Japanese Kitchen Tools) collection which features a curated selection of Made In Japan kitchenware and cookware items from high quality Japanese brands.

Kasane

Top: ¥12,000 / Middle: ¥12,000 / Bottom: ¥9,000 (Before Tax)

Traditionally, Japanese knives were made by men with men in mind, but these Kasane knives are made by women to fit with the modern age. They are made in such a way to feel comfortable in smaller hands. The handles are made from rare natural wood from the cerasus jamasakura trees of Gifu Prefecture which give them a texture that changes as you continue to use the knives. The blades themselves are made from high-carbon stainless steel which gives them superior sharpness and durability. The blade edge is the result of a new technology developed by Sumikama called “Zero Edge” which makes them thin and sharp.

Kaji Donya

 
Left: ¥1,300 / Middle: ¥2,000 / Right: ¥2,800 (Before Tax)

Left: ¥1,000 / Middle: ¥1,200 / Right: ¥2,000 (Before Tax)

These handy stackable containers are made by Kaji Donya, a company based in Tsubame, Niigata. The height of each one is the same which makes them super convenient when stacking inside fridges.

Ceramic Grill: ¥1,400 (Before Tax)

The ceramic grill is a longtime seller at SALON. If you’re grilling bread on it, it leaves the outside crispy and the inside nice and soft. It uses far-infrared rays which means the water content of the ingredients grilled on it is not lost, allowing for the full tasty flavour to stay locked in and the food plump and juicy.

Japanese tofu company Otokomae Tofu is celebrating Father’s Day this year by releasing its new “Chichi no Hi Tofu” (Father’s Day Tofu) at supermarkets around Japan for a limited time between June 15 and June 21.

When you pour soy sauce over the Father’s Day Tofu, a message of gratitude appears on the tofu’s surface in Japanese. This is a unique, one-of-a-kind tofu experience. There are four messages in total which translate to: “Manly,” “Thanks always, dad. I love you, live a long life,” “You work so hard papa, I love you,” and “Dad.”

Giving your dad some Father’s Day Tofu is sure to make for a Father’s Day to remember!

McDonald’s Japan is introducing some mouth-watering new foods to its menu including two which incorporates chicken tatsuta: the “Chicken Tatsuta Mentai Cheese” which is made with walleye pollack roe, and the bite-sized “Hitokuchi Tatsuta”ーthe latter of which is arriving to the side menu.

It is also introducing the “Rice Chicken Tatsuta” burger following the success of the “Rice Burger” which was released at stores for the first time earlier back in February of this year.

These new menu items will be released on May 13, 2020 at all McDonald’s branches in Japan for a limited time.

Chicken Tatsuta Mentai Cheese

Chicken tatsuta is a popular Japanese dish which combines a soft, soy ginger-soaked chicken patty with spicy sauce and stuffs it inside a bun. McDonald’s new “Chicken Tatsuta Mentai Cheese” adds spicy walleye pollack roe mayo and smooth white cheddar cheese to the equation. It will be available all day round, including for the morning menu.

Hitokuchi Tatsuta

Rice Chicken Tatsuta

The “Rice Chicken Burger” will be available in the evenings only.

Japanese actor Toshiyuki Nishida is appearing in the TV commercials to promote the “Hitokuchi Tatsuta” while comedian Nobuyuki Hanawa and actor Katsumi Takahashi appear in the “Rice Chicken Tatsuta” commercials which feature a re-recording of the song SWEET MEMORIES ~Amai Kioku~ by Seiko Matsuda.

FTG Company, which operates 74 restaurants inside and outside Japan, is set to open its new restaurant Nikukappou Futago at THE JUNEI HOTEL Kyoto in Higashiyama, Kyoto on March 27, 2020 where it will serve authentic Japanese wagyu beef and full courses.

THE JUNEI HOTEL Kyoto is a small luxury tourist hotel housing eleven rooms in total, including its Bamboo Suite. Bamboo can be found throughout all the rooms as part of the hotel’s concept: “A sojourn embraced by bamboo in a moonlit space.” The rooms, as well as the hotel interior overall, showcases beautiful traditional handiwork using bamboo.

Inside Nikukappou Futago

Nikukappou Futago fuses traditional Japanese elements with modern ones. It features half-size eating areas as well as private areas. Customers can expect their private dining experience to include freshly-cooked full courses with high quality Japanese wagyu and seasonal ingredients.

Menu in Japanese　*Menu will change monthly

Nikukappou Futago’s concept is “A relaxed adult’s Iki.” The word iki here refers to a range of different meanings in Japanese, like “sophistication,” “breath,” “spirit,” and “life.” The restaurant will work to serve a hospitable service that enables each and every person to enjoy that iki that lives inside them.

Foie Gras & Wagyu Filet Mouthful Bowl

Wagyu Loin & Kyoto Vegetable Shabu-shabu

The course is made with seasonal ingredients and vegetables. Plus, in using a range of cooking methods, the original flavour meat of the meat is intensified.

Wagyu Sirloin Sumiyaki

Enjoy a selection of high-quality rare wagyu cuts like sirloin, filet, loin, and more. You can also enjoy a selection of classic Japanese dishes like yakiniku, shabu-shabu, and sukiyaki, all in one course.

Like the changing seasons in Kyoto, the menu will be altered every month to bring something new. Discover your iki and enjoy a great meal at Nikukappou Futago.

The final round for the 7th Washoku World Challenge Competition was held in Tokyo on February 20 and 21, which saw WANG Wei Ping of China, and chef at SUN with AQUA JAPANESE DINING SUNTORY, as the winner.

The two-day event brought together five chefs from Hong Kong, Singapore, Paris, Donostia-San Sebastian, and New York come together to compete and show their skills create dishes based on the competition’s main theme of “Umami” and this year’s theme of “Texture and Mouthfeel.”

The judges said: “This 7th edition demonstrates that the finalists’ technical level keeps improving every year. Creating Japanese dishes that incorporate the characteristics and unique ideas of other countries’ culinary cultures, while respecting the fundamentals of Japanese cuisine built on the concept of umami, expands the potential of Japanese cuisine. The creations of each one of the finalists embodied this notion.”

Middle Contender: WANG Wei Ping, 1st Place Winner

WANG Wei Ping’s Dish

On the first day, the chefs used the same ingredients to create a “nimonowan.” On the second day, they forged their own original dishes using five or more ingredients which they arranged on a Japanese “hangetsubon” tray.

When reacting to his victory, Wang Wei Ping said: “I thank the owner and other members of my restaurant. After returning to Shanghai, I would like to continue conveying the excellence of Japanese cuisine, which is both healthy and tasty.”

Finalists

Hong Kong

First Place: WANG Wei Ping (China, SUN with AQUA JAPANESE DINING SUNTORY)

USA

Second Place: Yael PEET (USA, Fury’s) *The restaurant will be open this summer.

Singapore

Third Place: Loh Man HONG (Singapore, FAT COW)

Paris

Wojciech POPOW (Poland, Beaverbrook)

Judges

– Head Judge: Mr. Yoshihiro MURATA

(Chairman of Japanese Culinary Academy, Owner and chef of Kikunoi, Japanese Cuisine Goodwill ambassador)

– Deputy Head Judge: Mr. Masahiro NAKATA

(Director of Taiwa Gakuen Education Inc. President of Kyoto Culinary Art College)
– Judge: Mr. Hideaki MATSUO

(Owner of Japanese Cuisine KASHIWAYA, Japanese Cuisine Goodwill ambassador)
– Special Judge: Yoshio KOJIMA

(Comedian)

“JAPAN MADE PROJECT” is a project launched by Japanese apparel shop URBAN RESEARCH which aims to revitalise regions around Japan by building local communities with businesses and creators around the country while also looking to take a step back to reconsider what is appealing about each of those regions.

As part of this new project, URBAN RESEARCH has announced its plans to establish “JAPAN MADE PROJECT TOKYO” on March 20, 2020. Focusing on Tokyo, this branch of the project will see the launch of “URBAN SENTO.” This will focus on the potential of sento, or “bath houses,” in the city, which will also include a new line of bath house clothing made in collaboration with Kosugi-yu a sento located in the Tokyo district of Koenji.

Public bath houses play an important part in Japanese culture by contributing to people’s mental health and creating communities. This is especially so in a city as busy as Tokyo. That’s where URBAN SENTO comes in, which will encourage the rediscovery of the city’s appealing culture through sento.

Pre-sales for the new clothing line opened on the URBAN RESEARCH online store on February 14, 2020. It features a collection of must-have items for the bath house, whose message is to spread the bath house lifestyle.

Apparel

To ensure the clothing is comfortable as bath-wear, the collection is made from high quality cotton provided in collaboration with HAAG, a brand managed by Smile Cotton. This cotton is nice and soft and does not rub against the skin. Smile Cotton’s materials are even endorsed by the Japan Atopic Dermatitis Patients Association.

Crew Neck T-Shirt – ¥7,700 (Tax Included) | Sizes: Small/Medium/Large | Colours: White/Light Grey/Black

One Piece – ¥13,200 (Tax Included) | Sizes: Small/Medium | Colours: White/Light Grey/Black

Short Pants – ¥12,100 (Tax Included) | Sizes: Small/Medium/Large | Colours: White/Light Grey/Black

ZIP Parker Hoodie – ¥16,500 (Tax Included) | Sizes: Small/Medium/Large | Colours: White/Light Grey/Black

Pouch (Medium Size) – ¥3,080 (Tax Included) | Colours: White/Navy/Orange

The mesh pouch can be taken into the bath with you. Put your shampoo or other bath products in with you and take a dip.

Miscellaneous Items: IKEUCHI ORGANIC x URBAN SENTO
The bath towels you can use at Kosugi-yu are made by IKEUCHI ORGANIC. They come in two sizes and are incredibly soft on the skin.

Oragnic 120 Bath Towel – ¥5,060 (Tax Included) | Colours: White/Grey

Oragnic 120 Face Towel – ¥1,980 (Tax Included) | Colours: White/Grey

Kimura Soap x URBAN SENTO
The products used for cleaning yourself at Kosugi-yu, as well as what’s used for washing the towels, is soap provided by Kimura Soap. This pure soap, crafted by artisans by cooking in kettles, is friendly to the environment and the skin. It can be used at the bath house, in the bath at home, or even for your laundry.

Body Soap (Hinoki Cypress/Lavender) – ¥1,980 (Tax Included)

This body soap gently lathers your skin in bubbles and leaves your skin filling refreshed. Both the hand soap and body soap feel good to use.

The a video and main visual were released for URBAN SENTO, which feature Japanese music artists Yusuke Emoto and Aoi Nogi as the models.

Tsuke x Koji Haccomachi is a new cafe opening in the Sanjo area of Kyoto on February 22, 2020, that is centred entirely on fermented foods.

The name “Haccomachi” derives from the Japanese word Hakko (Hacco), meaning fermented, and Komachi (Comachi), meaning a beautiful woman. The cafe hopes for people to incorporate fermented foods into their livesーsomething which is rooted in Japanese food cultureーand live comfortably.

The cafe’s logo showcases the making of kōjiーa type of mould used in the fermentation process of certain food products in Japan, like soybeans. The logo hope to pass down this long upheld tradition.

Hakko fermentation is a major part of Japan’s food culture. Since ancient times, the sweetness and umami brought about by the enzymes in the fermentation process have served to accompany many foods in the country, such as miso, soy sauce, mirin, rice vinegar, and so onーall traditional condiments used in the Japanese kitchen that are still fundamental today.

The menu at Tsuke x Koji Haccomachi features a line-up of fermented foods made in Kyoto, including those from Kyoto-based soybean makers Fujiwara Shokuhin, Sawai Shoyu Honten which has produced the same high quality soy sauce for decades, sake brewery Kitagawa Honke which has been around since the Edo Period, and more.

A Small Look at the Menu

Lunch Menu

Haccomachi Special – Fermented Lunch Plate: ¥1,690

This lunch plate is an assortment of hors d’oeuvre made with fermented condiments, tandoori chicken that has been pickled to elevate the umami, marlin fish, soup, and more.

Dinner Menu

Spare Ribs On The Bone in Miso Yuan Yaki: ¥1,490

This hearty portion of spare ribs are marinated in a miso, mirin, and soy sauce mix. Taste the full umami flavour of the juicy meat.

Namerō Miso Salmon in Yoghurt Sauce: ¥770

The salmon is served namerō style, a type of tataki or pounding method, in miso. The yoghurt has both a refreshing and rich flavour.

Homemade Komekoji Rice Malt Sweet Sake Yoghurt: ¥470

The splitting of the sour yoghurt serves to elevate the sweetness of the sake. This is a drink that even those who don’t like sweet sake are sure to enjoy.

Cafe Menu

Miso Pound Cake w/ Vanilla Ice Cream: ¥550

The miso pound cake is a collaboration with Japanese confectionery company Sarasa, which has 6 branches of cafes and shops in Kyoto. It’s made using komekoji rice malt powder provided by an old-fashioned Japanese shop (菱六もやし). The umami of the miso is intensified, and the cake stays moist thanks to the powder. It’s served with a dollop of refreshing vanilla ice cream.

Blackcurrant & Vanilla Sweet Sake Affogato: ¥550

A unique spin on the affogato dessert which has you pouring hot sweet sake over tangy and refreshing blackcurrant sherbet and rich vanilla ice cream. Enjoy the mix of the hot sake and the cool ice cream.

Discover the Japanese tradition of fermentation at Tsuke x Koji Haccomachi, opening February 22, 2020.

Akasaka is known as a warzone when it comes to gourmet restaurants, but a new contender has arrived. Akasaka Yuuga opened this month in Akasaka Ni-chome, Tokyo. This restaurant serves Japanese style cuisine featuring carefully selected flavours taken from across the country.

Yuuga gets most of their fish from Choshi Port, which boasts the best fish yield in Japan, as well as other carefully chosen seafood from across Japan in addition to seasonal vegetables. They bring out the full flavour of their ingredients, all of which are matched to the current season. They even serve Japanese black beef.

Their concept centres on how recognised and loved Japanese food is internationally. The restaurant makes full use of Japan’s traditional food culture and prepares food using a variety of cooking methods. Everything in the restaurant is carefully considered to ensure diners enjoy their meal experience with all five senses, from not only the food but the decor and hospitality too. There are also counter seats available for customers who want to watch their food being prepared while they talk, whether to their friends or with the skilled chefs, offering an unforgettable dining experience for Japanese people and foreigners alike. There are also private eating booths for those who want to eat with friends, family, or celebrate a special day.

Nijushisekki

Nijushisekki refers to the days that divide the solar year into twenty four equal sections and highlight the longest days of sun in summer, the shortest days in winter, and the days being the same in spring and autumn.

The dishes at the restaurant reflect these regular changes; the dishes are not bound strictly by Japanese cuisine, but make use of various cooking and preparation methods, with thought and consideration put into every dish.

Japanese Black Beef

Yuuga prides itself not only on seasonal vegetable and fish-filled menu, which is both a feast for the belly and eyes, but on the beef used in its course meals too.

Yuuga serves Japanese black beef which comes from a rare breed of cow which is difficult to rear. It has a distinct rich flavour and low melting point which gives it a melt-in-the-mouth texture.

Courses

There are three courses to choose from that cater to customers desires, costing ¥8,000, ¥12,000, and ¥20,000 respectively. This includes appetisers, and customers can choose from a range of wines from around the world select by sommeliers, as well as champagne, whisky, and of course sake and shochu.

One thing I do at least once a week without fail is treat myself out to some delicious food or dessert. I find it very important time well spent in order to live a happy, fulfilling life.

During a business trip to Ise, I decided to treat myself to some breakfast in the coastal city. I got up nice and early and went to pray at the Toyo’ ukedaijingu of Ise Grand Shrine before making my way to Asora no Chaya to order some of their Asa Kayu (“Morning Porridge”) to warm myself up since I was feeling a little cold.

Asora no Chaya is about an 8-minute walk from Ise Stationーwhich by the way is the closest station to the Toyo’ ukedaijingu of Ise Grand Shrineーand just a minute’s stroll from the inner shrine itself.

At the entrance they had “Asa Kayu” written on the door as pictured above. The cafe itself is located on the second floor.

The cafe has wood-based decor, and the windows are nice and big, letting lots of natural light seep in. From the window I could see Ise Grand Shrine which I prayed at just moments ago. It’s a place where you can wind down and relax.

I ordered the “Mike no Asa Kayu Awabi” (in Japanese: 御饌の朝かゆ 鮑). I found out that the word mike is used to refer to precious, sacred food. Apparently, your good fortune will increase if you eat it after praying to the god of food at the Toyo’ ukedaijingu.

Mike no Asa Kayu Awabi (御饌の朝かゆ 鮑) – ¥2,040 (Tax Included)

My meal arrived in a wooden box. When I opened it, I was happy to see that I not only received the porridge, but other small plates and bowls of food too.

I was charmed by how shiny the rice was in the sunlight. To eat the thin rice porridge, you add the awabi, pickled vegetables, kombu, bonito broth and other ingredients.

The rice porridge is easy to digest and warms you up to the coreーthe perfect way to relax on a cold day. The combination of the tender bonito and the smooth porridge is a match made in heaven. It’s a very simple dish with no unnecessary additions. It has a gentle flavour that makes your mind and body just wind down and relax.

As well as the rice porridge, the meal comes with other healthy foods too like dried fish, soft boiled egg and vinegared ingredients. For dessert, you get zenzai which is a type of sweet soup. This is a very special breakfast you can only experience here at this cafe, coupled with a view of Ise Grand Shrine, all in the early morning.

Whenever I wake up early, it feels like I’ll have a very different start to the day than usual, but spending my morning in Ise, praying at Ise Grand Shrine and eating kayu porridge at Asora no Chaya had me holding my head high.

This morning, it was the start of another new day, and I began it feeling dignified.

Today’s Souvenir

Awabi Gohan no Moto – ¥1,300 (Tax Included)

I wanted to share the happiness between friends and family on this fine day where I got to eat a delicious breakfast. This Awabi Gohan no Moto is an easy way to enjoy awabi. You took it together with rice to make awabi rice. Being able to purchase awabi, which is a high quality ingredient, at this price is an absolute steal.

Writer: Sayuri Mizuno (MOSHI MOSHI NIPPON)

Translator: Joshua Kitosi-Isanga

dot science launched a new brand on Wednesday called ‘THE OMOCHI.’ Together with the brand’s partner Kasaharamochiーa Miyazaki-based mochi making companyーthey are aiming to update one of Japan’s most recognised traditional confections: mochi.

Kasaharamochi make their mochi using an old-fashioned method that is almost extinct which makes use of a kamado BBQ and firewood. They shoot towards making the ultimate mochi.

In the video below, one of the staff members at Kasaharamochi discusses the cooking techniqueーthe oldest method, but the one that creates the most delicious mochi around.

Ingredients are carefully selected and placed carefully into the fire to steam. Kasaharamochi has continuously sought this ancient technique to cook the perfect mochi, a flavour which has been eaten by emperors and the imperial family during celebrations. This mochi has now been dubbed THE OMOCHI.

For the first line-up of the THE OMOCHI brand there will be 5 different types of mochi.

Pickled Egg Yolk & Soy Sauce

Cinnamon Honey Bar Mochi

THE OMOCHI website is also showcasing how best to eat and enjoy mochi as well as what is possible with this sweet treat. The website offers wine pairings, what to eat mochi with, original recipes and more, so be sure to check out the website.

THE OMOCHI Original Recipes: https://theomochi.com/#recipe

fennica is a fashion label associated with BEAMS that combines traditional Japanese handicraft with new and old designs collected from Northern Europe. The label has announced that it will collaborate with the Akan Tourism Association (法人阿寒観光協会まちづくり推進機構) non-profit organisation to release an all-new collection that incorporates traditional Ainu crafts.

Terry Ellisーthe London-based director of fennicaーand Keiko Kitamura observed Ainu culture in the Lake Akan area in Kushiro, Hokkaido, and have used the creative beauty of young craftsmen and craftswomen who are in charge of next-generation Ainu culture. Overtime they have worked together with the artisans to create an original collection entitled “Ainu Crafts from Lake Akan: Tradition and Innovation” which will be sold on the fifth floor of the Shinjuku branch of BEAMS Japan in the fennica studio and B Gallery from October 12.

The collection incorporates silver jewellery with Ainu patterns, wood-carved cutlery, hamper bags made with traditional materials, and many other lifestyle items familiar to Ainu culture. During the showcasing, there will be other exhibitions related to Ainu in the gallery, as well as talks, live performances, and more.

A special webpage went live on October 1 talking about this collaboration.

The collection’s director Terry Ellis commented: “When I was walking around Takiguchi’s store Ichigen No Mise, my attention focused on this cutlery. I felt the folklore in its simplicity. Though it’s an item to be used, the craftsmanship is incredible. You can’t just stop at one, you want to collect more and decorate with them.” *Translated from Japanese

Keiko Kitamura, also a director for the collection, commented: “Akan is a rare kind of place, with mountains, rivers, lakes and forests. It has its own shapes and colours because of the light, colours and sounds which change intensely with time and soak into your body. And Ainu art is distinct from the traditional craftsmanship of other countries and regions because in almost all categories you can still produce it even today. There are [Ainu] people who are still continuing to make art for their family to this day. Their still being here is something valuable.”

She continues: “Japan’s handiwork is in danger of vanishing across all areas of the country. Even if there are no successors, there are people who have been beside them watching, and people who were once involved in the past. So we may barely just make it. Because if this handiwork comes to a stop, it will be no more. We feel a sense of duty to protect this wonderful work.”