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WWW.TRADE.EAT

2012 Issue | FREE
THE LATEST JAPANESE FOOD & DRINK INDUSTRY TOPICS
Eat-Japan@HYPER JAPAN / Transforming Sushi: From Elite Eat
to the Future of Fast Food / Perfect Miso Soup at the Touch of
a Button / Mastering Japanese Tofu with Tim Anderson / The
Science of Soy Sauce / Japanese Whisky, Natural Perfection
ESSENTIAL JAPANESE FOOD & DRINK BUSINESS DIRECTORY
Essential Japanese Food Glossary with 70+ entries / 50+
Quality Japanese Food Products & Manufacturers / 200+
Japanese Food Distributors Worldwide / 2012 Food Trade Fairs
WWW.TRADE.EAT-JAPAN.COM
2012 | www.trade.eat-japan.com
FOR PROFESSIONAL & PASSIONATE CONSUMERS OF JAPANESE FOOD & DRINK
CONTENTS
THE LATEST JAPANESE FOOD & DRINK INDUSTRY TOPICS
5
Serving You the Japanese Food Market on a Plate:
Eat-Japan@HYPER JAPAN ........................................................ 5
Eat-Japan Interview: Transforming Sushi:
From Elite Eat to the Future of Fast Food ............................ 10
Perfect Miso Soup at the Touch of a Button ........................ 14
Mastering Japanese Tofu with Tim Anderson ........................... 16
The Science Of Soy Sauce:
Less Salt, More Umami, Same Great Taste ........................... 18
Special Tasting by Leading U.K. Chefs:
Japanese Whisky, Natural Perfection .................................. 20
ESSENTIAL JAPANESE FOOD & DRINK BUSINESS DIRECTORY
Japanese Food Glossary ........................................................ 23
Japanese Food Selection....................................................... 31
Japanese Food at Source....................................................... 53
2012 Food Trade Fairs ............................................................ 61
Eat-Japan has been at the forefront of Japanese food and
drink media since it was launched in 2001 and Eat-Japan
for the Professional, a full-colour, feature-packed magazine,
is its brand new flagship publication.
We’ve kept the directories, listing and glossary that were
the backbone of this publication’s predecessor,
the Eat-Japan Japanese Food Trade Directory, and added
some great on-trend features covering the very latest
topics in the Japanese food and drink market in the U.K.
2012 Issue
Published by Cross Media Ltd.
Address: First Floor, 5-7 Folgate Street, London E1 6BX U.K.
Tel: +44-(0)20-7247-9388
Fax: +44-(0)20-7247-9387
Email: trade@eat-japan.com
Web: www.trade.eat-japan.com, www.eat-japan.com, www.recipes.eat-japan.com
Publisher: Kazuhiro Marumo
General Manager: Yukiko Takahashi
Publication Manager: Yuko Sasaki
PR & Marketing: Kohei Ohno, Akihiro Suzuki, Yuko 'Ali' Harris
Editors: Yuko Sasaki, Yukiko Takahashi
Writers: Mary Moreton, Maria Demetriou
Designers: Kaori Kuroda, Masami Mifsud
Photographers: Piczo, Pau Ardid, Misa Watanabe
Copyright © Cross Media Ltd. 2012
Serving you the
Japanese Food
Market on a Plate
@HYPER JAPAN
24, 25, 26 FEB 2012 / Brompton Hall, Earls Court
The U.K.’s biggest J-culture event is back for its third celebration of Japanese food, drink,
multimedia content, technology and more. HYPER JAPAN is a consumer event with a
difference; it represents an unmatched B2C2B opportunity to experience the Japanese food
and drink market in real time with real customers. Find out more over the following pages.
Eat-Japan 2012 | www.trade.eat-japan.com
5
Serving you the Japanese Food Market on a Plate: Eat-Japan@HYPER JAPAN
THE HEART OF HYPER JAPAN 2011:
REVEALING CONSUMER TRENDS IN FOOD AND DRINK
IN THE EAT-JAPAN AREA
EVENT VISITORS CROWDED IN THEIR THOUSANDS FOR A TASTE OF THIS
FESTIVAL OF JAPANESE CUISINE
HYPER JAPAN,
THE U.K.’S BIGGEST
J-CULTURE EVENT,
GETS BIGGER, BETTER
AND HUNGRIER
SECOND TIME AROUND
HYPER JAPAN 2011 was held on Friday 22 July
through Sunday 24 July at Olympia Two in
London and was supported by the Embassy
of Japan in the U.K. amongst other Japanese
governmental organisations. Although the
aftermath of the March 2011 Tohoku Pacific
Earthquake had made it difficult for some
Japan-based businesses to participate in the
event, the number of exhibitors at HYPER
JAPAN 2011 still rose to double that of 2010.
Visitor numbers doubled, too, from 13,000 to
over 25,000, including long queues for on-theday tickets. Many visitors were young British
residents in their 20s, 30s and 40s, arriving
with family and friends to enjoy an event
widely showcased in British media as offering
a multi-faceted peek into contemporary Japan.
HYPER JAPAN 2011 was a colourful melange of
modern and street culture, combining anime,
manga, cosplay, games, J-pop, J-comedy,
technology and fashion into a vibrant and
varied event. One of the undisputed highlights
was the Eat-Japan Area. Any visitors still under
the impression that Japanese food is sushi
and nothing more would have certainly had
their eyes opened by the cuisine on show:
over twenty stalls served dishes including
takoyaki, kushikatsu, donburi, matcha drinks,
Japanese beer and sake, as well as snacks and
sweets. Tenmusu, or onigiri with tempura, was
a big hit, as were traditional Japanese sweet
snacks like dorayaki and melon pan. Prices
were kept reasonable, and many stalls sold out
their entire stock. Presence at the event not
only allowed the exhibitors, many of whom
are small retailers, to meet with and develop
their customer base, it also exposed them to
trade professionals such as media and buyers,
creating potential business opportunities for
the future.
Elsewhere, crowds formed around sushi
lessons and food demonstrations, and 1800
tasting voucher holders tried some original
sushi creations as part of the U.K. Sushi Roll
Championship (see right).
SUSHI AWARDS:
U.K. Sushi Roll
Championship
HYPER JAPAN 2011
VISITOR PROFILE
HYPER JAPAN 2011 attracted a mainly British crowd,
with the majority of visitors (78%) under 35. HYPER
JAPAN is the perfect opportunity to engage with and
analyse the behaviour of a broad range of consumers,
including the next generation of Japanese food &
drink fans as well as the current core audience.
Visitor Analysis
Age
8.0%
?
46-55
25.000
13.000
11.2%
5.30
3.80
2.40
Venue
Visitors Space
(1000m )
1800 TASTERS DECIDE
THE U.K.’S ULTIMATE
SUSHI ROLL AT THIS
ON-TREND FOODIE EVENT
36-45
2012
2011
2010
28.8%
26-35
2.9%
56-
15.4%
0-15
33.8%
16-25
2
2011 EAT-JAPAN FOOD COURT: 22 EXHIBITORS
Sushi class
The Food Court featured a wide
variety of events and exhibitors.
Atsuko Ikeda of Atsuko’s Kitchen
ran a series of hands-on sushi
classes, where participants
learnt the basics of making
makizushi, the increasingly
6
popular rolled version of sushi
that was also showcased in the
Sushi Awards 2011: U.K. Sushi
Roll Championship. The aromas,
colours and flavours of Japanese
food, from high-end to street,
were all on display at the Food
Court, where samples were
offered alongside paid hot and
cold dishes, as well as ingredients
for cooks keen to try out
Japanese food and drink at home.
Dishes on offer included tenmusu
and tempura from Manpukutei;
karaage and onigiri from Natural
Natural; temaki sushi from SO
Tenmusu
Takoyaki
Restaurant; takoyaki octopus
balls and plum liqueur from
Cocoro; kushikatsu and karaage
from Sushi Plus; sushi and snacks
from YO! Sushi; ramen, gyoza
and chicken katsu from Bento
Ramen/Bento Cafe; sushi kits
from Yutaka; tendon, donburi
and takoyaki from Mitsukoshi
Restaurant; sushi kits and snacks
from SUSHISUSHI; wagashi
and dorayaki from Minamoto
Kitchoan; snacks and sweets
from Cybercandy; melon pan
and taiyaki from Japan Centre;
dorayaki and matcha latte from
Dorayaki
Taiyaki
Japanese Bakery; macarons and
green tea ice cream from On
Cafe; sake, one-cup sake and
cocktails from Hasegawa Saketen;
Japanese beer from Asahi Beer;
sake and plum liqueur from
Akashi-Tai Sake & Shochu; health
drinks from Yakult UK; and snacks
and hot and cold drinks served
up by “maids” and “butlers” at
the Maid Café Experience. This
broad range of food and drink
was a rare opportunity to see the
true variety that characterises
Japanese cuisine today.
The U.K. Sushi Roll Championship is a brand new
incarnation of the renowned Eat-Japan Sushi Awards,
its format amended to make it more accessible to
the wider audience that HYPER JAPAN attracts. The
key elements remain the same: outstanding sushi
chefs are invited to create a sushi exclusively for the
championship. Tickets holders for the event can then
taste a piece of each sushi, and get to vote for their
favourite, meaning that the result is a true reflection
of what kind of sushi makes an impression on British
diners. At HYPER JAPAN 2011, the 1800 tickets
available for the Championship sold out completely,
with eager voters crowding around each chef’s work
station to see the championship entries being put
together before their eys before grabbing a freshly
finished piece. Of the five entries, created by chefs from
leading restaurants in the U.K., Precious Memories by
Asuka Kobayashi of Matsuri St. James’s was eventually
crowned Sushi Roll of the Year 2011.
Asuka used salmon marinated in Kikkoman soy sauce
and red wine, two coloured halves of sushi rice,
mascarpone, sun-dried tomato purée, capers, dill, basil,
rocket, chives and nori seaweed. The roll was served
with a soy sauce and red wine foam, as well as a sushi
ginger and sesame crispy cracker.
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EAT, DRINK AND DISCOVER AT EAT-JAPAN
Eat-Japan will also be conducting a large-scale questionnaire on the Japanese food & drink preferences and consumption
of Eat-Japan event participants. Results will be made available after the event as an essential resource in understanding
consumer preferances and trends in this sector.
EAT-JAPAN @ HYPER JAPAN 2012: THREE GREAT EVENTS IN ONE, A MUST-
Sponsored by:
VISIT FOR FOODIES AND TREND WATCHERS ALIKE
Eat-Japan Event 3
Eat-Japan Event 1
SAKE AWARDS 2012
SUSHI ROLL
CHAMPIONSHIP
Sushi AwardS 2012 U.K.
The U.K.’s biggest ever general
entry sake tasting
Leading Japanese restaurants in
pursuit of sushi’s ultimate accolade
BOOK TICKETS NOW: Taste the very best sake coming out of Japan today
at our top brewery taste-off, new and exclusive to HYPER JAPAN. Register
for free trade entry on www.hyperjapan.co.uk then go to www.hyperjapan.
co.uk/trader to purchase a sushi ticket for a special trader price of £10
(normal price £20). Serving time: Friday 24 February: 15:00-21:00 / Saturday
25 February: 09:30-20:00 / Sunday 26 February: 09:30-15:30
BOOK TICKETS NOW: Register for free trade entry on www.hyperjapan.
co.uk then go to www.hyperjapan.co.uk/trader to purchase a sushi ticket
for a special trader price of £10 (normal price £20). Serving time: Friday 24
February: 15:00-19:00 (4 hours) / Saturday 25 February: 11:00-13:00,
16:00-19:00 (5 hours) / Sunday 26 February: 11:00-16:00 (5 hours)
Although bite-size, sushi has enormous
potential for creativity, passion and artistry.
And there’s no better platform for chefs to
showcase their culinary innovation than the
Eat-Japan Sushi Awards. The U.K. Sushi Roll
Championship 2012 will bring together five
chefs from five leading Japanese restaurants in
the U.K. (see list below) to battle it out to win,
judged by the people who know best – the
ones eating it.
The Eat-Japan Sushi Awards is the U.K.’s
biggest celebration of sushi and promotes
the excellence of Japanese cuisine and food
and drink products. Between 2006 and 2009,
the Eat-Japan World Sushi Awards was the only
Eat-Japan Event Spin-off
ORIGINAL SUSHI
COMPETITION
2012
international competition to bring the world’s
top sushi chefs together under one roof to
compete, armed with their most outstanding
sushi creations, for a chance to be honoured as
the champion of the international sushi circuit by
being awarded the ‘Sushi of the Year’. In 2011,
a brand new element was added to the Awards;
the U.K. Sushi Roll Championship, in recognition
of the growing popularity of maki sushi, or sushi
rolls, in the U.K., and this is returning for 2012.
Nominated Restaurants
• Matsuri St. James’s: Nobuyuki Yamaguchi/Sushi Chef
• SO Restaurant: Tomokazu Matsuya/Head Sushi Chef
• Tsunami: Kok Haw Lee/Sous Chef
• Tsuru: Qiang Xia Zhi/Lead Sushi Chef
• Yashin: Masaki Nishioka/Sous Chef
The Original Sushi Competition was
first run in 2002 to inspire a totally new
British sushi tradition. For six years, the
search for the ultimate British sushi - the
California Roll of the U.K. – was carried
out, with more than 600 original sushi
recipes received every year. Now, ten
years after its debut, it’s back. Would-be
entrants can hone their skills through sushi
demonstrations in the Taste Discovery Zone
at HYPER JAPAN as well as Sushi Perfect
(www.eat-japan.com), a comprehensive
online guide to making sushi at home.
See website for more details.
Eat-Japan Event 2
TASTE DISCOVERY ZONE: HANDS-ON TASTINGS,
SAMPLINGS AND DEMONSTRATIONS
The Eat-Japan area will also be a place
where visitors can eat, drink and discover
new flavours and dishes through interactive
demonstrations. Each demonstration will be
around 30 minutes long, led by a Japanese
food expert, and finish with a chance for
participants to try out the finished dish. Food
demonstrations will be led by Japanese chef
Atsuko Ikeda, who will showcase classic
8
Japanese dishes and the techniques you need
to know to recreate them in the home. Sake
seminars will be taken by the Head Sommelier
at Roka, Natsuki Kikuya, who is also curating
the Sake Awards (see above right). An exciting
opportunity to meet with inspiring and
charismatic food and drink experts. The full
programme of demonstrations and seminars
will be published nearer to the event.
TOP BREWERY
TASTE-OFF
Brand new for 2012, the Eat-Japan Sake
Awards: Top Brewery Taste-Off is an exciting
new event that gives the general public the
chance to taste seven of the best sake coming
out of Japan. This event is designed for anyone
who loves sake or just wants to find out that
bit more, and it will be the biggest Japanese
sake tasting event ever held for the general
public in the U.K. Carefully selected samples
from outstanding breweries will be served to
1500 ticket holders, who will then evaluate
each based on a set of unique perspectives,
from general categories such as aroma, palate
and food pairing, to more unusual ones: label
& bottle design, naming sense, each sake’s
‘narrative’, and which sake you’d most like
to give as a gift to a loved one. Information
will also be provided on each brewery, their
sake production process, region, climate and
food pairings. The feedback provided by
ticket holders will not only decide the winners
in each category, but also provide valuable
insight into the modern British sake drinker
and the kind of sake he or she likes. With
sake increasingly featuring on drink menus
in Japanese restaurants and beyond, there’s
definitely heightening interest in rice wine: this
event will break down remaining barriers and
make it an accessible drink for all.
Eat, Drink and Win at HYPER JAPAN
Eat-Japan @ HYPER JAPAN will also be collecting feedback from participants of the three Eat-Japan events.
Questionnaires will be distributed at the Sushi Awards, Sake Awards and the Taste Discovery Zone. By encouraging
visitors to tell us what they really think about Japanese food and drink, we’ll be able to gather valuable data on
consumers and trends in the U.K., which will be made available after the event. Incentives will be provided in the
form of prizes, awarded at random by lucky dip; only participants returning completed questionaires can take part.
MAKE TIME FOR
JAPANESE FOOD & DRINK
Check out the biggest gathering of consumers interested in Japanese
cuisine in the U.K. An unmissable opportunity to discover trends and
identify targets for Japanese food & drink business.
@HYPER JAPAN 2012
24, 25, 26 FEB 2012
Registe
r
NOW
for
Trade EFree
ntry
www.eat-japan.com Brompton Hall, Earls Court
Register for free at
www.hyperjapan.co.uk
9
Eat-Japan Interview: Transforming Sushi: From Elite Eat to the Future of Fast Food
YO! Sushi has been in the vanguard of taking a cuisine with little popular appeal
– due to its cost and unfamiliarity – and making it part of the nation’s everyday diet.
We talk to the CEO about YO! Sushi’s success.
Robin spent the early part of his career
with Whitbread Inns and Grand Met
Retail, building extensive experience with
diverse food operations. He joined YO!
Sushi as Operation Director in July 1999,
taking over as CEO in September 2000. In
2003, he oversaw the venture capitalistbacked buy-out of YO! Sushi, and led
the brand through a period of extremely
strong growth, from 30 restaurants in
2003 to 59 in the U.K., 71 worldwide,
in 2011. Today, YO! Sushi serves more than
3,000,000 customers a year, and Robin is
keen to build on this success and expand
to 85 restaurants worldwide by 2012.
10
“The fact is that Japan is too far and too
expensive for many people. We like to
think of YO! Sushi as providing a window
on contemporary Japan”. So says Robin
Rowland, CEO of YO! Sushi, a sushibased restaurant chain with 59 branches
throughout the U.K. and an incredibly loyal
fan base; almost 50% of its customers eat
there at least once a month. It was also
recently awarded ‘Best Value Restaurant
Chain’ by Olive Magazine, marking YO!
Sushi out as the high street restaurant of
choice.
It’s a long way to have come for a business
that started out in 1997 with just one branch
and one conveyor belt, offering sushi – then
still seen by many as undercooked and
overpriced – to the general dining public.
Since then, both YO! Sushi and its diners
have matured their attitudes to Japanese
food: “our core menu remains the same,
but we’ve grown up, widened our menu to
include breakfast at airport restaurants and
classic Japanese hot dishes diversified to
incorporate more adventurous dishes as our
diners have become bolder”.
Behind this growth is a network of partner
and supply companies, including importers of
Japanese food and food-related technology,
that has allowed YO! Sushi to build a supply
chain able to ensure the freshness and
quality that underpins its menu. Long-term
relationships with Japanese companies such
as Harro Foods are essential, says Robin, “to
preparation transparent thanks to the open
design of its restaurants.
“We aim to be as close as possible to an
authentic sushi bar, without the steep
prices”, explains Robin. Which means daily
deliveries of supplies, sushi cut fresh on
the day, and food cooked in the kitchen,
not off-site. YO! Sushi kitchens also work
to limit waste, making their operations as
environmentally friendly and cost effective
as possible. Environmental awareness also
steer us in the right direction” when it comes
to critical ingredients like rice. The quality
of ingredients is paramount to the menu at
YO! Sushi and is something that Robin and
his team are passionate about: “there’s no
skimping. We’re using the same quality as
many of the higher priced places”. They have
to. YO! Sushi has ‘naked’ kitchens; the food
informs YO! Sushi policies on tuna (pole
and line caught only) and the sustainable
sourcing of other seafood. “YO! Sushi
is all about finding the balance between
sustainability, quality and price”, says Robin.
“The average spend is £15; we try and get
the best quality we can while maintaining
this figure”.
11
5
1
2
3
4
With a strong supply chain guaranteeing
quality ingredients, the next step is to
develop dishes that will keep people coming
back for more. “Spending time on menu
development is an investment in the future
of the business”, says Robin, who explains
that their Executive Chef, Mike Lewis,
regularly holds blind tastings and tasting
panels with YO! Sushi HQ and branch staff,
PR companies, and YO! Sushi customers too.
YO! Sushi customer involvement is
paramount; YO! Sushi has a very close
relationship with its fans. The YO! Love Club
has over 305,000 members which together
with 85,000+ Facebook fans and 14,000+
Twitter followers gives YO! Sushi access to
a formidable consumer database. “Our core
fans are addicted to Asian and Japanese
Salmon Sashimi
+700,000
portions/year
cuisine, so we need to work to inspire them
and give them plenty of choice”, explains
Robin. These core fans are quick to give
feedback, mostly online, about what they do
and don’t like, and this is then reflected in
the YO! Sushi menu “almost in real time”.
“In that sense, we’re very much inspired
by retail”, says Robin. “We work to stay
on top of trends and move with them on a
seasonal basis, rather than sticking with the
same format all the time”. So just as branch
location decisions are made based on a very
clear understanding of the retail habits of
YO! Sushi customers, menu development is
underpinned with an awareness of what’s
in right now.
13%
Once a week
57% 31%
Once a month
Others
YO! Roll
+600,000
portions/year
YO! Love Club 305,000
Facebook 85,000
Twitter 14,000
12
But what’s next for Japanese food, and for
YO! Sushi, in the U.K. as consumers become
more confident with the cuisine? Executive
Chef Mike Lewis professes a love for fun
Japanese foods that have an interactive
element – okonomiyaki and monjayaki are
both savoury pancake-style dishes, cooked
at the table by the eater: “I like that you
make them yourself over a few beers and
that they can be shared between diners”.
He also predicts an increase in restaurants
specialising in a particular product, as
Koya and Abeno are doing with udon and
okonomiyaki respectively. Robin suggests
that robata restaurants, serving charcoal
grilled poultry, seafood and vegetables, are
very suited to the British palates. He also
envisages sushi served on skewers, and the
rise of the takoyaki van – mobile caterers
dishing out freshly grilled ball-shaped
dumplings of battered octopus, a well-loved
street or late-night snack in Japan.
At the same time, Robin cautions that
“what’s crucial is that restaurants offer
variety. Things that are fast, fresh and
not too complex”. He practices what he
preaches: from it’s pure sushi beginnings,
YO! Sushi has diversified significantly. Today
6
7
non-sushi sales, including hot foods, salads
and desserts, account for around one third
of total sales. The percentage is slightly
higher outside of London, where sushi
remains a less familiar menu choice, but this
is beginning to change.
Then there’s the technology. “We’ve
embraced it ever since our drink-serving
robots in 2002”, explains Robin. The latest
addition is the Marukome Miso Soup
Machine, dispensing freshly made miso
soup at the touch of a button. “Anything
that’s relevant and will engage our
customers, we’re interested”.
It’s only taken YO! Sushi ten years to take
sushi from an elite eat, the reserve of the
urban rich and Japanophiles, to something
that you grab at lunch, when shopping on
a weekday, as an alternative to Americanstyle fast food. It’s exciting to imagine what
the YO! Sushi menu will look like in another
ten years. Robin and his team make regular
trips to Japan to keep an eye on the latest
developments in food, drink and design in
Tokyo and beyond. If something looks like
a match for YO! Sushi, it’s a good bet it will
find it’s way to the YO! Sushi conveyor belt
at some point in the future.
As customers and trends and technologies
change, you can be sure that YO! Sushi
will be changing with them, tweaking and
refining the menu to ensure that
they continue to be at the forefront of
the U.K.’s love story with Japan’s
signature dish.
1 The design of the brand new Westfield
Stratford City branch echoes the curves of the
nearby Olympic stadium.
2 “Fast, Fun, Fresh”: YO! Sushi approach to
dining is written all over its staff T-shirts (albeit in
Japanese).
3 The Marukome Miso Soup Machine, an
instant miso soup dispenser that’s perfect for YO!
Sushi’s welcoming approach to dining technology.
4 Each YO! Sushi branch is designed to meet
the way that people in the area eat, “with
something ‘wow’ for each branch”, says Robin.
5 YO! Sushi was the first conveyor belt sushi
restaurant in London, and the humble conveyor
belt remains a constant feature in every single
branch today.
6 “We know our customers”, says Robin, “and
we strive for young, light and bright designs that
will appeal to them”.
7 Food is prepared on-site in YO! Sushi’s ‘naked’
kitchens.
13
Perfect Miso Soup at the Touch of a Button
TOKIO AOKI, MARUKOME CEO,
ON THE COMPANY’S SUCCESS
Doctors in Japan have
traditionally been kept away
not with apples, but with the
steaming bowls of miso soup
served with almost every meal.
Now, miso soup is enjoyed all
over as a low-calorie, nutritionrich food. It’s widely available
at Japanese takeouts and
restaurants, but it can be
hard to get right all the time;
there’s plenty of potential
for inconsistency in taste and
quality. This innovative Miso Soup
Machine from Marukome, one of
Japan’s leading miso producers,
might just be the answer.
Marukome’s Miso Soup Machine has seen the
number of units being installed rise significantly
in the past few years, from around 3,500 units
in 2008 to 6,000 units in 2010 and 7,000
in 2011, a 50% increase in just four years.
Bolstered by continued interest, the company is
now looking at installing 10,000 units annually
in 2-3 years time. Multiple factors, including
a general economic downturn and the impact
on the restaurant industry of the March 2011
Tohoku Pacific Earthquake, have led clients to
look for cost and time savings for miso soup –
since taking it off the menu is not an option.
Restaurants and caterers need to provide food
that is consistent in taste and quality, which is
where the Miso Soup Machine can help. The
soup remains the same regardless of operators,
so quality can be achieved anywhere; in the
U.K., YO! Sushi has been early on the uptake.
The Miso Soup Machine is super simple:
press the button, and the right amount of
dashi-infused miso is dispensed from a pack
contained within the machine, to which
hot water is then added. The entire process
takes just four seconds. The machine then
dispenses freshly made miso soup into the
waiting receptacle. The machine is sold or
rented to clients in the restaurant and catering
industries who then purchase the refill packs
from Marukome as required. The benefits
of the machine are multi-fold: each bowl of
miso is freshly made, meaning there’s no risk
of overcooking the soup mix; which not only
results in the soup’s distinctive aroma and
flavour being lost; it can also become very
salty. Further, the machine negates the hygiene
problems associated with keeping miso soup in
large pots or warming jars; it ensures consistent
taste and quality and removes operator-based
inconsistency since the amount of miso and
water can be pre-set. The machine reduces
1
Add miso
and dashi right
before the soup
reaches a
full boil
2
3
Make only
the quantity
needed
Keep
heating time
short and
constant
Just
40cm
Make up bowls
with ingredients
for even
in width
598mm
quicker
results
300mm
400mm
14
300mm
Established in 1854, Marukome
continues to honour its legacy whilst
moving with the times. Achievements
so far include developing the first
miso containing dashi, building a
Californian production plant, and
developing an innovative liquid miso.
Eat-Japan talked to Marukome’s CEO,
Tokio Aoki, about his company’s
pioneering approach to miso products.
MISO SOUP AS FAST FOOD
waste, since the required amount of miso is
dispensed only when needed; it has a large
water tank, reducing the need to refill during
busy times; and it represents significant cost
improvement, in terms of heating, staff and
waste reduction. Finally, it is only 40cm wide,
making it compact enough for almost any
restaurant kitchen or counter. Marukome
offers miso packs in nine different types, all
compatible with the machine and replaceable
at the touch of a button. And finally, the
machine is easy to clean, with cleaning required
just once a month.
The rising popularity and general
availability of miso soup in the U.K.
is an exciting trend. It’s not the case
that miso soup needs to be served in a
bowl; paper cups work just as well and
it’s only natural that the style in which
it’s enjoyed matches the way that
food is consumed in the host country.
And of course soup from our machine
tastes great whatever it’s dispensed
into. The product needs to be accepted
by the food culture of the host country.
Reproducing Japanese dishes exactly
overseas is much less important than
providing a product that tastes good,
makes people feel good and want to
recommend it to friends.
JAPANESE FOOD
IN THE WORLD
Around 60% of all Miso Soup Machines
installed in Japan are in restaurants, with
25% in company canteens. Marukome’s
Japanese website showcases some of the
positive results seen after installing a Miso
Soup Machine to resolve common kitchen
challenges. For example, the hotel head chef
who had problems ensuring his miso soup did
not become overcooked once the breakfast
peak had finished, or the company canteen
with limited staff and resources, where long
queues would form as kitchen staff worked to
manually produce miso soup. Then there is the
izakaya bar owner who was able to significantly
reduce waste and cost by introducing the
machine; where previously miso soup made for
the lunch serving had to be thrown away, he
was now able to produce the amount needed,
when it was needed, without any waste. The
image above is an example of these client
testimonials, which have been retold as manga
comics; here, the chef is shocked at the owner’s
comment that the machine miso soup tastes
better than the chef’s. The machine’s compact
design and ease of use makes it appropriate for
non-restaurant settings too, including manga
cafes which people frequent to read manga.
Now owners can serve freshly made miso soup
alongside onigiri rice balls as breakfast or lunch,
thereby improving customer satisfaction and
increasing repeaters. With demand for miso
soup increasing overseas, too, this kind of
simple yet effective technological support is
likely to attract considerable business interest.
For Marukome trade information, see p39
Japanese food has a healthy image,
and those who eat it on a regular
basis will have felt this directly. There’s
a general global trend away from
smoking and drinking and towards
a simpler, more straightforward
approach to both food and life. Japan
has the world’s longest life expectancy;
this is testament to the positive effect of
our traditional diet on the mechanisms
of human health and longevity. For
example, Nagano Prefecture is one of
the longest life expectancies within
Japan, doubtless related to its highest
consumption rates of miso per capita.
My trips overseas have shown me
that the international community is
aware of these benefits, but also wants
products to taste good, too.
15
Mastering Japanese Tofu with Tim Anderson
Mastering Japanese Tofu with Tim Anderson
Better availability means that it’s getting easier to cook with Japanese ingredients, but availability alone
doesn’t guarantee success; you need to know how to get the best out of them too.
We’ve asked one of the most exciting chefs working in the U.K. today to showcase the potential of
Japanese ingredients with a very special recipe.
This delicious recipe is loosely based on
a Cantonese sweet, tofu fa, but updates
it by incorporating gorgeous piña colada
flavours and classic Japanese
techniques. Tim chose to incorporate
tofu (we used Clearspring Organic Tofu,
described by Tim as “light and soft”)
both in the ice creams and as chunks
simmered in vanilla and rum-infused
kuromitsu to highlight its versatility.
The finished dessert is creamy, soft and
indulgent; and quite possibly unlike any
tofu dish you’ve ever had before.
Make the Coconut Tofu Ice Cream
Remove excess water from the tofu by
1 wrapping it in a tea towel and placing it
under a weight, e.g. a small bowl, for around
15 minutes (A). Then purée 300g of the tofu
with the coconut milk and caster sugar in a
food processor. Process in an ice cream maker
until set, or freeze in an ice cube tray then
blend in a food processor until smooth.
© Paul Winch-Furness
Umeboshi ketchup, jellied ponzu and matcha mayonnaise are
just some of the ingredients that helped Tim Anderson to
earn his MasterChef crown in 2011, an indication both of this
chef’s knowledge of Japanese ingredients and his eagerness
to weave them into his inventive yet accessible fusion dishes.
Tim’s love for Japanese food began when he moved to Los
Angeles aged 18. Soon he was slurping up all the Japanese
noodles he could find while honing his Japanese food
knowledge at college. On graduation, Tim moved to Japan
to immerse himself in the flavours, textures, and variety
of Japanese dishes, particularly regional specialties like
the pork and noodle-rich diet of Kyushu, the southernmost
of Japan’s four main islands. Although Tim has travelled
extensively, tasting his way through Hong Kong, Thailand,
16
BBC MasterChef 2011, Tim
Anderson is a bright new culinary
talent with a professed love for
Japanese cuisine. After studying
Japanese food culture in the U.S.,
Tim travelled to Japan to experience
the real thing – and now he’s
re-interpreting Japan’s flavours and
recipes in his own unique way in his
new home of the U.K.
Taiwan, and Burma, to name just a few, it was his use of
Japanese ingredients that seemed to mark him out the most
in MasterChef, perhaps because many remain relatively
unfamiliar to the general viewer. Or maybe it’s just his
genuine passion for them shining though: “I use Japanese
ingredients in my cooking even when I’m not preparing
Japanese food”, says Tim, “because of the depth and diversity
of flavours they provide”. Tim describes his style of cooking
as ‘Modern American meets Southern Japanese’. His ability
to lift hearty classics like the all-American beef burger to
new gastronomic heights with the addition of a pinch or two
of quintessentially Japanese ingredients is pretty exciting
for Japanese food in the U.K., helping it to break out of its
boundaries and be introduced to a whole new audience.
Infuse with Vanilla Kuromitsu
Kuromitsu, literally ‘black honey’, is a
2 dark sugar syrup used in Japanese
desserts. The addition of vanilla and rum to
this version gives it a deliciously warming,
spicy depth. To make, simply bring the
Muscovado sugar, rum, vanilla (including the
pod) and water to the boil. Flame off the
alcohol and reduce the heat.
Cut the remaining 600g of tofu into
cubes. Simmer in the syrup for 5
minutes; the cubes will turn brown (B).
Remove the tofu from the syrup gently, using
a slotted spoon, taking care not to break up
the cubes. Leave the syrup to cool slightly,
then strain through a sieve.
1 vanilla pod, scraped
200ml water
900g (3 packs) Clearspring 400ml coconut milk
Organic Tofu
100g caster sugar
150g dark Muscovado sugar 190g plain flour
90ml dark rum
1 egg
300ml cold sparkling water
vegetable oil, for deep-frying
½ pineapple
2 tbsp icing sugar
1 tbsp ground cinnamon
1 tbsp ground cloves
3
Fry the Pineapple Tempura
Heat the vegetable oil to 180°C. Cut the
4 pineapple into roughly 2 x 12cm spears.
Mix together the flour, sparkling water, and
egg into a slightly lumpy batter. Dredge the
pineapple spears in the batter and deep-fry for
about 5 minutes, until just golden brown (C).
Drain on kitchen towel. Mix together the icing
sugar, cinnamon, and cloves, and lightly dust
this mixture over the tempura.
To plate, place a few cubes of tofu in a
dish, then add a scoop of ice cream and
the tempura. Drizzle the kuromitsu all over
the plate.
4
A
B
Tofu is a wonderful
source of healthy
vegetable protein.
It’s good for you,
tastes great, and is
uniquely versatile.
Tofu can be cut, fried,
mashed, marinated
C
and boiled, and works just as well in
savoury recipes as sweet ones like Tim’s.
Clearspring Organic Tofu is 100% organic
and made with only three ingredients:
whole soya beans (fully traceable and
EU certified), spring water from Mount
Fuji, and nigari, a naturally occurring
coagulant. Clearspring Organic Tofu is
long life, making it a great cupboard staple.
This widely-available product means
that you can enjoy the just-made taste
of tofu, carefully prepared by Japanese
master producers, whenever you like.
For Clearspring Trade information, see p46
17
The Science of Soy Sauce: Less Salt, More Umami, Same Great Taste
The Science of Soy Sauce: Less Salt, More Umami, Same Great Taste
THE SCIENCE OF SOY SAUCE:
LESS SALT, MORE UMAMI,
SAME GREAT TASTE
Kikkoman is the world’s largest soy sauce manufacturer and has been making soy sauce to the same recipe
for over 350 years. Today, with Kikkoman Soy Sauce an instantly recognisable global brand available in over
100 countries worldwide, we are beginning to understand the science behind the lasting popularity of this
simple sauce, made from just four ingredients.
The Kikkoman recipe was originally
developed in Japan in the 1630s, using all
natural ingredients: soy beans, wheat, salt
and water. The recipe used today remains
the same; unlike many other brands,
Kikkoman Soy Sauce has no added
flavour enhancers, artificial colouring or
flavours. In a process very similar to how
good quality wine is produced, the soy
sauce is naturally brewed and fermented
under strictly controlled temperatures
for several months. It is during this time
the characteristic rich, red-brown colour
develops along with the wonderful
flavour aromas; those with a sensitive
nose can detect over 260 in the full and
spicy finished product, including delicate
vanilla, robust coffee, and citrus tang.
It is this very richness that makes
Kikkoman Soy Sauce such a versatile
ingredient, equally at home in big, bold
burgers as it is with simple sashimi slices.
It works by bringing out the flavours of
the other ingredients, and by making
dishes somehow fuller, with greater depth,
more satisfying. The extra ‘deliciousness’
that soy sauce is able to impart to food is
something that, instinctively, diners have
understood and cooks have exploited
for centuries. Now, however, science
is beginning to explain the molecular
processes that are behind the long-
acknowledged benefits of adding soy
sauce to food, as well as its potential for
making dishes healthier without any loss
of palatability or enjoyment.
R
EDUCING SALT
WITHOUT
AFFECTING TASTE
One such study (see right) was carried
out to examine whether naturally brewed
soy sauce could be used to replace salt
in standard Western European foods
without any loss of consumer acceptance.
The study, published in the Journal of
Food Science, proposed that soy sauce
works by making food taste saltier
than it really is. It has previously
been shown that the five basic tastes
– umami, salty, sour, bitter and
sweet – interact with each other and
specifically that umami substances,
present in high levels in naturally
brewed soy sauce, can increase
perceived saltiness in foods. The
level of umami in naturally brewed
soy sauce is considerable, even
when compared to other umamirich foods such as cheese, tomatoes
and mushrooms (See right, Natural
Umami in Foods).
The study asked a consumer panel
(men and women aged 18-60, approx.
50-50 split) to taste samples of three
dishes recognised as sources of high
salt intake: salad dressing, tomato
soup, and stir-fried pork. For each
dish, samplers tasted the recipes
seasoned with salt only (no soy sauce)
in the first instance, then variants
with gradual reductions in salt and
corresponding increases in soy sauce.
Panel responses were recorded at each
stage, and the optimal exchange
ratio – the level at which soy sauce
could replace salt with no perceived
difference in taste intensity and
consumer liking – was then calculated,
at 50% for salad dressing, 17% for
tomato soup, and 29% for stir-fried
pork (See right, Tasting Results and
Research Summary).
While soy sauce is the first choice
in Japan for adding a salty taste, in
Europe it is salt. This study suggests
that it is possible to replace salt in
foods with naturally brewed soy
sauce without lowering the overall
taste intensity and to reduce the total
sodium content in these foods without
decreasing consumer acceptance.
Natural Umami in Foods
Natural Umami (MSG)
(mg/100g)
1000
500
292
192
CHEESE
SOY SAUCE
TOMATO
MUSHROOM
Tasting Results and Research Summary
Kikkoman Soy Sauce can reduce salt intake from
17% – 50% without affecting consumer liking.
Statistically, consumers preferred the reduced-salt tomato
soup to the original high salt recipe.
Recipe
Salt content Reduction Consumer
Salt content
(%)
ratio
liking
(%)
(%)
Original recipe Test recipe with
Kikkoman
with table salt
Salad
dressing
2.0
1.0
50
Tomato soup
0.9
0.7
17
Stir-fried pork
0.7
0.5
29
(Balsamico)
First Choice for Salty Taste
* Source: "Salt Reduction in Foods Using Naturally Brewed Soy Sauce",
Journal of Food Science. Authors: S. Kremer and J. Mojet of Wageningen
University and the Research Centre for Innovative Consumer Studies, The
Netherlands; R. Shimojo of Kikkoman Europe R&D Laboratory, The Netherlands.
Kikkoman Soy Sauce is used by oriental cooks much in
the same way as Europeans use salt and pepper. It is the
perfect seasoning for meat, poultry, fish, shellfish, pasta,
vegetables and salads. Use as a marinade, for pickling,
or as the base for salad dressings, barbecue sauces and
dips. Kikkoman Soy Sauce combines saltiness, sourness,
sweetness, bitterness and umami, making it the ultimate
flavour sensation, giving depth and enhancing flavour.
TV Chef Dean Edwards has developed a number of
recipes showcasing the versatility of Kikkoman Soy Sauce,
including the Ultimate Umami
Burger (right), and Lamb
Chops with Pomegranate
and Soy (left). Find out more
at www.kikkoman.co.uk, or
join Kikkoman on Facebook
or Twitter.
The rising popularity of soy
sauce has led to an increased
number of soy sauce products
available in the UK.
It can be difficult to decide which
to go for: Chinese or Japanesestyle, light or dark?
One of the main things to
be aware of is the differences
between Japanese and
Chinese soy sauce, found
in the ingredients and the
brewing methods. Chinese
soy sauces often undergo little
fermentation, leaving them
weak in aroma and flavour,
meaning the addition of flavour
enhancers and colouring. By
contrast, Kikkoman Soy Sauce
uses roasted wheat (although
a gluten-free variety is also
available) to improve flavour,
aroma and taste without
additives. Specially cultured
yeast is also crucial, creating
the distinctive clarity, colour,
and characteristic depth of
Kikkoman Soy Sauce. It should
be noted that the salt reduction
and umami effects described
in food science research are
specific to naturally brewed soy
sauces, like Kikkoman.
For Kikkoman trade infomation,
See p36
516
As essential as salt and pepper!
18
Natural ingredients,
naturally brewed:
the right soy sauce
for your cooking
1090
COOKING
WITH SOY SAUCE
Ultimate Umami Burger: See opposite for recipe
WHICH SOY SAUCE?
Source: Skurray, G.R. and Pucar, N.
Food Chemistry 27
(1988) pp. 177-180
ULTIMATE UMAMI
BURGER (serves 4) Prep: 15mins + 30mins chilling
Cook: 1 hour
Per serving:617kcals, 29.4g fat,
11.6g sat fat, 7.7g sugars, 3.9g salt
500g lean steak mince
2 shallots, finely diced
2 tbsp Kikkoman Soy Sauce
1 egg yolk
20g Parmesan cheese, grated
black pepper
6 ripe plum tomatoes, halved
20ml olive oil
1 tbsp balsamic vinegar
1 tbsp Kikkoman Soy Sauce
1 tsp sugar
60g mature Cheddar cheese, grated
4 burger buns, toasted
watercress
2 gherkins, sliced
Method:
1. Combine
the mince,
shallot,
Kikkoman
Soy Sauce,
egg yolk,
and
Parmesan cheese, in a bowl along with a
twist of black pepper, divide the mixture
into four patties then chill in the fridge for
30mins.
2. Preheat the oven to 150°C fan then drizzle
the tomato halves with olive oil, balsamic
vinegar, Kikkoman Soy Sauce and sugar
and roast for 1 hour.
3. Preheat a griddle pan, brush the burgers
with a little oil then cook for around 5-6
mins per side, add grated Cheddar on
top of each and cook for a couple more
minutes then transfer the burgers onto the
toasted buns along with some watercress.
Top the burgers with the slow roasted
tomatoes and gherkins then finish with the
top part of the bun.
19
Special Tasting by Leading U.K. Chefs: Japanese Whisky, Natural Perfection
The patience, skill and perseverance
of the artisans of Suntory in creating
high-quality whiskies have been
increasingly recognised outside of
Japan, culminating in their 2010 win of
‘Distiller of the Year’ at the prestigious
International Spirits Challenge
competition. A first win of its kind for
a Japanese whisky producer, Suntory
is now firmly entrenched on the world
stage of whisky par-excellence.
As one might expect from the distiller
of the year, Suntory has also seen its
Yamazaki, Hakushu and Hibiki lines
garner attention and popularity with a
slew of trophies being awarded over the
last few years. Last year’s World Whisky
Awards named Hibiki 21 year old as
the World’s Best Blended Whisky for the
second year running, and Yamazaki
1984 as the World’s Best Single Malt, an
amazing achievement demonstrating
Suntory’s dedication to the elaborate
craft of producing premium whiskies.
In their unique approach to making
whisky, the artisans of Suntory are
inspired by not only the natural
elements that surround them, but also
by the Japanese gastronomic palate.
Japanese people are accustomed to a
dining experience and culture where
food and alcohol are paired, which is
why Suntory’s whiskies are created to
be savoured, and to complement and
S
oon Li Ong has been perfecting his
knowledge of the culinary arts since
he first started working in a restaurant
kitchen as a teenager. Having worked at the
prestigious Intercontinental chain of hotels in
Tokyo, Soon is now using his encyclopaedic
knowledge of Japanese ingredients to create
exciting dishes at Zuma. Kelvin McCabe
joined Zuma as Head Sommelier in 2010,
having previously gained a wealth of
experience at sister restaurant ROKA.
K
The future’s looking bright for Japanese whisky, with the last few years seeing awards
showered on Suntory’s lines of distinctly flavoured whiskies. Harnessing the essence
of the natural landscape, with the skill and creativity of artisans, Japan’s unique take
on whisky is creating a reputation for excellence.
S
untory founder Shinjiro Torii had
a vision for the type of whisky
he wanted to produce when he
established Japan’s first and oldest distillery
in 1923. Whilst inspired by traditional
Scottish whisky, he sought to create a
taste and flavour emboldened by nature,
to reflect and complement the Japanese
character. For this reason, the Yamazaki
distillery has the honour of being crowned
the birthplace of Japanese whisky, its
superb location offering a humid climate
that allows Suntory’s whiskies to age
beautifully in their well-crafted casks whilst
developing their own distinct flavours.
Set in a valley on the edge of the Kyoto
Basin, Yamazaki is famed for the purity
of its waters. Shinjiro Torii recognised the
20
potential of both the terrain and climate of
this historically and culturally significant
area, and set to work in making his passion
for whisky a passion for all. This was no
easy task for the master blender, who,
along with the distillery employees, devoted
his time and energy to making what was
an unfamiliar drink to the Japanese, a
whisky synonymous with quality and taste.
The Yamazaki distillery was soon producing
a number of high quality blended whiskies
along with the famous Yamazaki single
malt, and with great success came growth
for Suntory. The opening of a second
distillery in Hakushu in 1973 has seen the
innovative spirit of the ‘father of Japanese
whisky’ passed on, and the quest continue
in the pursuit of perfection.
elvin and Soon found the Yamazaki to be
a well-balanced drink that would suit a
simple, salty and sweet dish to complement
the medium bodied strength of the whisky.
“There’s a lovely smoky character with burnt
orange skins, citrus notes, pine and a hint of
lemon thyme”, commented Kelvin. And the
dish of choice? “The beautiful yeasty textures
of the whisky would match any miso dish,
lamb with hatcho miso would work well”.
W
T
T
W
illiam Curley’s own brand of fine
chocolate and patisserie has gone
from strength to strength since opening
his first store in Richmond, London, eight
years ago. His passion for sourcing the
finest ingredients along with an innovative
approach to his craft has seen William
winning the Academy of Chocolate’s
award for Britain’s Best Chocolatier for five
consecutive years.
he Yamazaki 12 year old single malt
is offered in exquisite truffle form in
William’s stores. “Like a good chocolate,
the Yamazaki is smooth, elegant and well
rounded. There’s a bit of orange zest and
a little acidity”. Why the Yamazaki for his
collection of truffles? “It’s malty and a little
bit nutty. The taste stays for a while but it
isn’t overpowering and it’s quite smooth. I
use the finest chocolate so I need the best
ingredients, and this is a great whisky!”
enhance the flavours of the dishes
they accompany. The plethora of taste
sensations any one cuisine offers can
be extraordinarily varied. To further
understand the huge and exciting
possibilities whisky offers in capturing
and enhancing the profound character of
any one dish or ingredient, two leading
U.K. chefs and one sommelier have
taken the time to taste three of Suntory’s
prize winning creations. On the taster
menu were the 12 year old single malt
Yamazaki and Hakushu whiskies, along
with the Hibiki 17 year old blended
whisky. All premium, quality whiskies.
For Suntory trade information, see p35
T
he Hakushu was found to be much
more intense in style, with caramel,
lime and citrus notes: “It’s very powerful,
with a wonderful texture at the end”,
noted Kelvin. Soon immediately paired
the whisky with meat: “This is much more
full bodied but doesn’t kick, it lingers. The
charcoal flavour of grilled meats would
really suit the character of the Hakushu”.
K
elvin described the Hibiki as “much
softer, with subtle grace, and lingers
beautifully. It’s delicate on the nose but
the taste is much more intense with lovely
citrus and caramel notes”. Soon found a
versatility in the drink’s feminine style:
“It’s delicate and soft, its caramel flavours
would work really well with a dessert,
like a whisky jelly with caramelised white
chocolate but there’s also a saltiness too,
which would complement a fish dish, such
as sea bass with chilli”.
he Hakushu 12 year old was a more
versatile drink for William: “You can
drink this straight but I think it would work
well with a mixer, in a cocktail. It’s smooth,
elegant and has very peaty notes which
really remind me of Scottish whisky. I think
the Hakushu would work very well with it
and its smoky flavours would really suit
hojicha tea too”.
ith the blended 17 year old Hibiki,
a range of flavours came to the
fore. “It’s quite mild and very smooth.
There are orange rind, caramel, butter and
raisin notes and it’s quite creamy. All three
whiskies are good quality and would suit
chocolate, ice cream, and a granita would
work too. With patisserie, because you
build up so many layers the taste might get
diluted, but with a chocolate, the purity of
the whisky can be kept”.
21
EAT-JAPAN
Publications
FOR THE PROFESSIONAL, FOR THE PASSIONATE
e-BOOK
Japanese Food
Glossary
One of the strengths of Japanese cuisine is its
diversity and the wide range of novel ingredients
that may not be well known in other parts of the
world. This can, however, lead to confusion over
names, translations and varieties of ingredients
and that’s where our Japanese Food Glossary
Dashi and Umami
- The heart of Japanese cuisine
Sushi Key Skills and Basic Techniques
A beautifully illustrated look at dashi, Japan’s
ubiquitous stock, and umami, the ‘secret’ taste it
imparts. Featuring recipes from four of Japan’s
leading restaurants.
Learn core sushi skills, authentic preparation
techniques, and hygiene awareness in this step-by-step
book supervised by veteran sushi masters.
BUY ONLINE www.eat-japan.com/sushiebook
comes in. A wide range of essential Japanese
ingredients is listed, all with Japanese name,
English translation, clear, full colour image
and a full description. There are also page
references to our Japanese Food Selection of
recommended manufacturers and distributors.
Rice & Rice Products
24
Alcoholic Drinks
24
Teas & Soft Drinks
24
The Secret Ingredients
The Japanese Menu
Umami the World
Condiments, Seasonings & Sauces
25
Japan is renowned for its long life
expectancy. Find out how their diet might be
helping in this handy guide to ingredients.
Full-colour guide to ordering in Japanese
in six languages, with useful phrases,
glossary, photos and menu explanations.
Discover which ingredients contain umami
substances and how to make the most of them
in umami-rich recipes from around the world.
Soy & Other Bean Products
26
Sea Vegetables
27
Seafood Products
27
Fruit & Vegetables
27
Vegetable Products
28
Preserved Foods
28
Noodles
28
Instant Foods & Frozen Foods
29
Flour & Starch
29
Snacks & Confectionery
29
Authentic
Japanese Food
A stunning, full-colour look at
Japanese ingredients and
seasonings, including tips on how
to make the most of each, along
with other key elements that make
up Japanese cuisine. Also features
an indispensable glossary of
ingredients and a showcase of the
very best Japanese food, drink and
related products currently available.
All About Sake
Something for serious sake lovers all you could ever want to know
about sake, Japan's national drink
and a beverage that is currently
booming in popularity worldwide.
This provides both a thorough
grounding in all aspects of sake for
the beginner and a handy reference
for the dedicated sake fan.
onlineshop.eat-japan.com
Japanese Food Glossary
Rice & Rice Products
Japanese Beer
白米 Hakumai
酒 Sake
See p32
Japan’s most celebrated alcoholic drink, sake,
is brewed from fermented rice. Brown rice is
polished to remove its husk, producing the
smaller white rice grains used to make sake. Sake is
categorized according to the degree to which the
rice is polished and alcohol content: junmaishu
(pure rice sake), honjozo (sake with
added brewer’s alcohol), ginjoshu
(the highest grade of sake),
and futsushu (common grades
of sake). Sake is clear with
a slightly sweet taste and an
alcohol content of 14 to 16%.
It can be served hot or chilled.
Japonica White Rice
Rice Wine
Hakumai (white rice)
generally refers to polished
short-grain Japonica rice
and has been a staple of the
Japanese diet since ancient times.
Forming part of the traditional Japanese meal
combination along with miso soup and tsukemono,
hakumai is a highly nutritious source of protein,
fibre, vitamin B, calcium, and iron. As well as
being easier to digest than genmai, hakumai ’s
glutinous texture means that it is easy to pick
up with chopsticks and its mild taste makes it a
perfect accompaniment to almost any food.
その他のお茶 O-cha
ビール Beer
Alcoholic Drinks
See p33
See p35
Beer was first test-brewed in Japan in 1853,
following a Dutch recipe. The country’s first
brewery was established in the 1870s and
beer, especially lager, has since become
very popular as an accompaniment
to Japanese food. Japanese beer
drinkers consider a beer’s kire (literally
“cutting”), or ability to cleanse the
palate, as being particularly important,
and major Japanese beers are brewed
for a sharp, clean finish. Since 1994, it
has become easier for smaller breweries
to gain brewing licences and the
variety of original, regional beers has
greatly increased.
Japonica Brown Rice
See p32
甘酒 Amazake
Sweet Rice Drink
JAPANESE FOOD GLOSSARY
餅 Mochi
Rice Cake
Mochi is a sweet
rice cake made by
pounding glutinous
mochigome rice. It
is traditionally grilled and
wrapped in nori, or cooked in soup. One such
soup is zoni (mochi and vegetables), which is eaten
to celebrate New Year. The stickiness of the mochi
represents “sticking to your principles”, making it
a good omen for the coming year. It is also used in
many wagashi (Japanese sweets).
Japanese Clear Spirit
Fashionable in Japan in recent years and gaining
popularity worldwide, shochu can be made from
ingredients such as rice, buckwheat, wheat, sweet
potato, and corn. As in the making of sake, soy
sauce, and miso, during initial fermentation a
‘starter’ called koji is used. The single distillation
method used to make traditional shochu keeps
more of the flavour of its ingredients while the
multiple distillation method is
suited to making cocktails and
fruit liquor. Shochu contains
no fat or sugar and is good
drunk mixed in cocktails or
on its own.
Nuka is formed during the process of polishing
genmai, and is most commonly used to make
tsukemono. It contains protein, fibre, calcium,
phosphorous, iron and vitamins A, B1 and B2.
Its alkaline quality is effective in the regeneration
of skin, making it an excellent beauty product.
The fibre content can help remove cancer-causing
elements by discharging toxins from the body. It
is beneficial in treating diabetes, reducing blood
cholesterol rates, and
preventing sclerosis of
the arteries.
24
See p35
While using fundamentally the same ingredients
and methods as in the West, Japanese whisky is
made to accompany Japanese-style meals. While
Scotch whisky, with its smoky
flavour and strong peat taste,
is better savoured on its own,
Japanese whisky goes well with
food. Particular importance
is attached to the harmonised
balance of the basic flavour,
which is not diminished when
diluted, and a subtlety of taste
suited to the Japanese palate
that does not mask the delicate
flavours of Japanese food.
Condiments, Seasonings & Sauces
ワイン Wine
泡盛 Awamori
Okinawan Rice Spirit
Awamori is an alcoholic beverage produced in
the southern islands of Okinawa. Although made
from rice, it differs from sake in that it is distilled
not brewed, and uses Thai Indica rice rather
than short-grained Japonica rice. The method for
distilling awamori was first introduced
to Okinawa from Thailand in
the 15th century, and was
refined using a unique white
koji mould indigenous to
Okinawa. Awamori is an
extremely robust drink, and
can be 60% proof, with its
alcohol content rising further
as it ages.
ぬか Nuka
Rice Bran
Japanese Whisky
梅酒 Umeshu
Japanese Apricot Liqueur See p35
Umeshu, with its subtle sweet flavour, has been
consumed for over a millennium in Japan. This
liqueur is made from ume, an apricot-like fruit
with a high concentration of citric acid.
Ume are mixed with shochu and sugar
and left to mature for between three
months to one year. Ume’s healthy
properties make umeshu popular not
only as a delicious drink, but also as a
medicine. Ume are rich in potassium,
calcium, and fruit acids, which aid
digestion, break down lactic acid, and
are said to increase the body’s metabolic
rate and reduce tiredness.
Although amazake translates
literally into English as “sweet
sake”, it is in fact an alcohol
free product, made from
cooked rice and koji.
The koji converts the
rice into simple natural
sugars, giving amazake
its naturally sweet taste. In
Japan, thick, creamy amazake is
usually enjoyed combined with equal
parts of water and gently heated, often served
topped with ginger. In the West, it has become
popular as a dairy substitute in baking and
puddings, and can also be used straight from the
jar as a topping for nuts, fruit, or yoghurt.
Japanese Wine
Wine production only really began in Japan
after the Meiji Restoration of 1868 made Japan
more open to Western ideas, and the first
commercial winery was established
in 1877. At first sight, the high
humidity and rainfall of Japan’s
climate and its acidic soil do
not make it ideal for viticulture.
However, in spite of this vineyards
have flourished in areas where
conditions have been suitable, such
as Yamanashi prefecture. The northern
island of Hokkaido has also gained a good
reputation for its wines.
Many Japanese swear by the old saying that, “a
bowl of miso soup a day keeps the doctor away”.
Miso is made from soy beans and usually rice or
barley, which are steamed, mixed with koji (a
fermentation starter), and left to ferment for six
months to five years. The longer the fermentation,
the darker and richer the miso.
Modern analysis shows that miso
is an extremely nourishing and
well-balanced food containing
protein, vitamins, and
essential amino acids.
Most famously used
in soups, it can add
flavour to many
dishes.
だし Dashi
Japanese Soup Stock
Dashi is one of the stocks which form the basis of
almost all Japanese cooking. Dashi is commonly
made by heating katsuobushi (dried bonito flakes),
kombu (kelp), shiitake mushroom or iriko
(sardine) and draining off the resultant
broth. It is used for flavouring dishes such
as soups, nabe (hot pots), sauces, and rice
dishes. Dashi in easy-to-mix powdered
form is very popular as it can be used
to produce authentic-tasting
Japanese cuisine without the
effort that making stock from
scratch entails.
ソース Sauce
Japanese Sauces
酢 / すし酢 Su / Sushizu
Rice Vinegar / Sushi Vinegar See p41
Made from rice, this light and mild tasting vinegar is
an essential ingredient in sushi rice and sunomono
(vinegared salads). With lower acidity than Western
vinegars, it has long been associated with youthfullooking skin and longevity. Vinegar increases the
potency of vitamin C, which improves complexion,
and in the past su was used
in cosmetics in Japan.
Vinegar is also known
for its anti-bacterial
properties and this is
one reason why su is
often used in Japanese
dishes that include raw fish,
seafood, and meat.
See p45
The Japanese use a variety of savoury sauces to pep
up their food. Several are inspired by Worcester
sauce, which was brought to Japan and adapted.
As well as the thin, spicy Worcester sauce, there is
a thicker, milder, and sweeter tonkatsu sauce, often
used with the deep fried pork cutlet dish of the
same name. In addition, there is a sauce formulated
specifically for serving with o-konomiyaki (savoury
pancakes), and a chuno sauce that blends both mild
and spicy flavours.
味醂 Mirin
Soy Sauce Sweet Cooking Alcohol
See pp36-37
A sweet, syrupy liquid, mirin is one of Japan’s
principal condiments. It has an alcohol content
of about 13-14%, which is often burnt off during
cooking. Mirin has a subtle natural sweetness,
and its balanced flavour make it a very versatile
condiment. Mirin is used for dishes such as nimono
(simmered dishes), for marinating and glazing, and
in teriyaki sauce. As well as hon
mirin or ‘real mirin’,
cheaper mirin
style condiments
with salt or other
ingredients added,
and generally less
alcohol, are also
available.
A staple of
Oriental cuisine,
soy sauce adds flavour
to many dishes, both in cooking and at the
table. Made from soy beans, wheat and salt, and
fermented for several months, Japanese soy sauce
has a rich aroma and a salty, subtle, and complex
flavour. Koikuchi shoyu, developed in the east
of Japan, is dark coloured with a slightly fruity
flavour that reduces fishy and meaty smells in
cooking. Usukuchi shoyu, originally favoured in
the west of Japan, has a lighter colour and saltier
taste than koikuchi.
See p41
たれ Tare
Dipping / Marinade Sauces
There are many dipping sauces used in Japanese
dishes. Yakiniku no tare (barbecue sauce) is made
from soy sauce, fruits, vegetables, sesame oil, herbs,
and spices. It can be used both for dipping and
marinating. Sukiyaki no tare, a mildly sweet sauce,
is made from soy sauce, mirin, sugar, and dashi, and
used to stew sukiyaki ingredients. Shabu shabu no
tare, a dipping sauce used for lightly
cooked and thinly sliced meats,
comes in several varieties.
Teriyaki marinade, featuring
mirin, soy sauce and dashi, is
also popular.
たまり Tamari
Teas & Soft Drinks
Wheat-free Soy Sauce See pp36-37
緑茶
Ryokucha
Green Tea
醤油
Shoyu
Fermented Soy Bean Paste See p39
J JAAPPAANNEESSEE F O O D G
GLLO
OSSSSAARRYY
Genmai is unpolished
brown rice with the husks
removed but the bran and
germ intact. Slightly nutty
tasting and more chewy
than hakumai, genmai
is both delicious and
extremely nutritious,
containing four times the
vitamin B1 and E, three
times the fibre, and twice the
vitamin B2 and iron of hakumai.
Going well with almost any ingredient,
genmai can be used as a substitute for
hakumai. Hatsuga genmai, or germinated genmai,
has recently become popular, as germination
increases nutrient levels and makes the rice more
palatable.
焼酎 Shochu
味噌 Miso
See p36
Many other popular varieties of Japanese tea exist.
Genmaicha (green tea mixed with roasted brown
rice) is mild with a distinctive popcorn flavour.
The most widely-drunk sencha is made from the
coarser tea leaves harvested late in the season and
is known as bancha. It is sweet and smooth to
drink. Hojicha, made by roasting bancha leaves
over charcoal, is low in caffeine and tannins, while
matcha, the bright green powdered tea used in the
tea ceremony, is made from a special variety of tea
called tencha.
ウィスキー Whisky
玄米 Genmai
Other Japanese Teas
Tamari refers to the protein-rich
See p36
Ryokucha is produced from green tea leaves that are
steamed and dried but not fermented. The quality
of ryokucha varies according to which part of the
plant is picked, with the highest quality ryokucha
known as gyokuro and medium-quality ryokucha
called sencha. The leaves produce a greenish-yellow
tea with a slightly bitter flavour. The tannin in
ryokucha serves to fight tooth decay. Ryokucha also
contains caffeine and vitamin C and is said to be
effective against diabetes, high blood pressure, and
in reducing cholesterol levels.
liquid which comes from
fermenting soy beans.
Tamari is thicker, richer,
and darker than soy sauce
and is produced mainly in
the central Chubu region
of Japan. Little or no wheat is
used in the production of tamari,
which is actually closer to the original recipe for
soy sauce, when it was introduced to Japan from
China. An ideal, umami-rich accompaniment to
sushi and sashimi, tamari has a mellow flavour
and is used mainly for dipping, seasoning, and
for marinades.
料理酒 Ryorishu
Cooking Sake
See p41
Ryorishu is a type of sake (rice wine) made especially
for cooking. It is often used in marinades for meat
and fish to make them more tender, as well as to
mask their smell. In cooking, it is often used to
add body and flavour to tsuyu (soup stock) and
sauces, or to make nimono (simmered dishes) and
yakimono (grilled dishes). To
enable shops not licensed
to sell alcohol to stock it,
manufacturers are required
by law to add salt (2-3%)
to ryorishu to make it
unfit for drinking.
ポン酢 Ponzu
Citrus Vinegar
See p41
Ponzu is derived from the Dutch word “pons”, which
means citrus juice. Ponzu is the juice of fruit such as
lemon, sudachi, yuzu, and kabosu, sometimes mixed
with su (vinegar). It has a refreshing taste and is also a
good stimulant, since the acid found in ponzu breaks
down fat and lactic acids, which cause fatigue. Ponzu
is most commonly used as ponzu
shoyu, a mix of ponzu, soy
sauce, sugar or mirin, and
dashi. This can be used as
a dipping sauce for nabe
(hot pots).
25
ドレッシング Dressing
Japanese Salad Dressings See p43
Japanese cuisine is full of examples of new greattasting foods that have been invented by adapting
the food of other nations. Japanese salad dressings
are particularly good examples of this. Made from
ingredients such as soy sauce, sesame oil and seeds,
shiso, umeboshi, yuzu, and dashi, these
dressings perfectly complement salads
containing Japanese ingredients
such as tofu, seaweed,
konnyaku,
daikon radish,
and sashimi.
わさび
Wasabi
Japanese Horseradish
Soy & Other Bean Products
See p43
Wasabi is a root plant with a pleasant aroma and
a sharp, fiery flavour. In early 17th century Japan,
it became a popular accompaniment to sushi,
promoting the spread of its cultivation. Wasabi is
available fresh, when it is grated like horseradish, as
a paste or in powder form. It is also mixed with soy
sauce and used as a condiment with sashimi and
sushi. When used for seasoning, wasabi stimulates
the appetite and is also known to prevent food
poisoning.
ごま油 / 天ぷら油
Goma-abura / Tempura-abura
Sesame Oil / Tempura Oil See p45
JA
J AP PAANNEESSEE FFO
OO
OD
D G L O SSSSAARRYY
魚醤
Gyosho
Fish Sauce
See p43
Gyosho is a condiment rich in
glutamic acid and other nutrients
extracted from fish and seafood. The use of animal
protein as flavour enhancers can be traced back
to ancient China and glutamic acid is the basis
of umami found in foods such as kombu (kelp).
Traditionally used in cooking, gyosho is increasingly
found in processed foods such as sauces and dips
and manufacturers are expanding in line with its
worldwide popularity.
麺つゆ / 天つゆ
Mentsuyu / Tentsuyu
Soup for Noodles / Tempura
See p41
Mentsuyu, the strong, salty soup stock used in
soba and udon noodle dishes, and tentsuyu, the
dipping sauce for tempura, are made from dashi,
katsuobushi, soy sauce, mirin, and sugar. There
are two basic types of mentsuyu: kaketsuyu,
which is poured hot over boiled noodles to make
noodle soup, and tsuketsuyu, which literally means
“dipping soup” and is used as a dip for chilled
noodles. Tentsuyu is left to
cool before being served,
accompanied by grated
daikon radish, with
freshly fried tempura.
26
Japanese Mustard
Made from the seeds of the karashina plant, karashi
was used in ancient times as a medicine as well as
a food. Bright yellow in colour, karashi is available
in both paste and powder forms, and is used to add
spiciness and flavour to natto, shumai (Chinese
dumplings), o-den (a kind of Japanese hot pot),
and salad dressings. Karashi is similar in nature
to wasabi, meaning the intensity of its flavour is
greater than that of Western mustard, and it is
therefore used in very small quantities.
七味 / 一味唐辛子
Shichimi / Ichimi Togarashi
Fermented Soy Beans
Natto is made from fermented soy beans and has
a sticky consistency and a strong characteristic
fermented smell. An excellent source of protein,
vitamin B2, iron and fibre, natto is often mixed
with soy sauce and other ingredients and eaten with
boiled rice as a traditional and nutritious breakfast
food. Natto comes in whole-bean, small-bean, and
chopped-bean varieties, and contains an amino
acid not found in other
foods that helps prevent
blood clots, which
can cause strokes and
coronaries.
豆腐 Tofu
See p46
Tofu is made from ground soy beans, which are
heated, filtered and hardened into evenly-sized
squares, with the addition of a gelling agent, nigari.
Tofu comes in three basic types: kinugoshidofu
(silk strained tofu), the original Japanese tofu,
fine textured and eaten raw; momendofu (cotton
strained tofu), which is rougher in texture; and
yosedofu (crumbled tofu), which is not formed into
blocks but is mashed in appearance. An extremely
nutritious food containing vegetable
protein, calcium, iron, and vitamin
E, tofu is delicious in miso
soup, hot pots, and
stir-fries.
Shichimi togarashi, which
means “seven-taste chilli
pepper”, is a dried
mixture of red chilli
flakes, sansho, goma,
nori, shiso, dried
mandarin or orange
peel, hemp, and poppy
seeds. Popular throughout
Japan, the ingredients and balance of the mix
varies regionally. It is usually sprinkled on hot
udon noodle soup and many other dishes to add
flavour, spiciness and aroma. Shichimi togarashi is
known to be a remedy for colds and flu, and is also
good for the stomach. Ichimi means “one taste”,
and ichimi togarashi consists of just chilli pepper.
山椒 Sansho
Japanese Pepper
Unique to Japan and China, sansho is unrelated to
black pepper or chilli pepper. It has a strong aroma,
subtle lemony overtones and creates a pleasant tingling
sensation in the mouth. Sansho is widely used to add
a mild spiciness and rich fragrance to noodle dishes
and grilled eel. The buds,
flowers and seeds of sansho
are all used to flavour
cooking. The leaves of the
sansho plant, known as
kinome, are used
in spring to
add flavour to
bamboo shoots
and soups.
Soy milk is the liquid
obtained by grinding soy
beans before they harden into tofu.
Soy milk has always existed as a by-product of tofu
but its processing has since been greatly improved
and specialist manufacturers are now producing
delicious soy milk without its disagreeable smell.
Soy milk products contain soy bean solids and
therefore protein. Soy milk products refer to the
variety of flavoured soy milk drinks, as well as
plain and processed soy milk.
湯葉 Yuba
Common in both China and Japan, yuba is made
using the protein-rich skin which forms when soy
milk is boiled. This skin is cooled and is then either
eaten fresh, or dried. The texture of yuba means
that when layers of it are put together, it makes an
ideal meat substitute in vegetarian cooking. Yuba is
a mainstay of Zen Buddhist shojin ryori
(traditional meat-free cuisine) and has
had a reputation for centuries for
being an extremely healthy
and nutritious food.
Nigari is the coagulant or curdling agent used to
make tofu. Nigari originally refers to bittern or the
residue, mostly magnesium chloride, of traditionally
processed sea salt which was used in tofu-making.
As bittern becomes less readily available, it can be
replaced by chemical coagulants; however, recently
there has been a renewed interest in natural bittern
and many manufacturers
will not use chemical
alternatives in their
products.
豆腐製品
Tofu Seihin
Tofu Products
Tofu’s mild taste makes it very versatile. Abura-age
is thinly sliced tofu fried in oil twice to keep the
tofu’s original texture on the inside while the outer
skin becomes crisp. It is used to make inarizushi
(sweetened and cooked abura-age filled with sushi
rice). Atsuage are strips of tofu deep-fried just once
while ganmodoki is a fried tofu dumpling made with
vegetables and sesame seeds. Koyadofu is freeze-dried
tofu which, once rehydrated, has a coarse, meaty
texture and a richer taste
than standard tofu.
See p46
Kombu is one of the main basic dashi ingredients.
To make good stock, simply soak kombu in water,
or heat gently in water and remove just before
boiling. To make dashi, kombu is washed with
seawater and dried in the sun for one to two days.
Kombu is rich in vitamins and minerals such as
iodine. Kombu is also used in a variety of dishes
such as nabe (hot pot), kobumaki (rolled kombu),
and tsukudani
(salted and
sweetened
preserved
foods).
Seafood Products
See p46
paper, is a very popular ingredient in Japan,
particularly for the wrapping of steamed rice to
make makizushi (rolled sushi) and o-nigiri (rice
balls). Nori is also a very important traditional
breakfast food, eaten with rice. Seasoned nori
is also popular, and nori and seasoned nori
are available in individually wrapped,
bite-sized sheets and served at
breakfast in the home
or at traditional
Japanese inns
and hotels. It is
rich in vitamin B1,
which helps combat
mental fatigue, and
calcium.
鰹節 Katsuobushi
Dried Bonito Flakes
To make katsuobushi,
bonito fish fillets are salted
and left to ferment and
dry for four to six months
before being shaved into
fine flakes. Katsuobushi
is often used to make dashi.
Kombu is heated in water on a medium heat then
removed just before boiling. Katsuobushi is then
added to the stock, which is brought to the boil
and strained. Katsuobushi is also used as a topping
for salads, tofu, and cooked vegetables. There are
varieties of finely sliced katsuobushi made especially
to be used as garnishes.
煮干し Niboshi
わかめ Wakame
Wakame Seaweed
Gobo
Burdock Root
See p46
A thick brown root with a distinctive earthy flavour,
gobo is extremely low in calories and has a high
dietary fibre content that can help lower cholesterol.
It is so healthy that it is thought of as a medicine
rather than a vegetable in China. In Japan, it is often
eaten after being soaked in vinegar to remove the
bitter taste. Kinpira gobo is a popular dish made from
thin slices of gobo, cooked with carrots. It also goes
well with pork in miso soup (tonjiru).
その他の野菜 Yasai
Other Japanese
Vegetables
Many varieties of Japanese green
vegetables are cultivated in winter and
spring as they are vulnerable to the
intense heat of summer. These include
the carotene and vitamin C rich hakusai
(Chinese cabbage) and komatsuna (mustard
spinach). Japanese root vegetables are rich in vitamins
and fibre, and include daikon radish and renkon (lotus
root). Other popular vegetables include kabocha
(pumpkin), yamaimo (yam), and negi (Welsh onion).
These vegetables are used in a huge range of Japanese
cuisine, from tempura to nabe (hot pots), and are also
often enjoyed pickled.
香草 Koso
Nori, a dried seaweed resembling sheets of black
Bittern
Kelp
Sea Vegetables
Dried Seaweed Sheets
苦汁 Nigari
Hijiki is a porous, black seaweed with a surface
that is less viscous but has more texture than other
seaweeds. It is normally sold dried and should
be reconstituted with water before use. Hijiki
contains a lot of calcium and fibre. It also contains
a high level of iron. Hijiki is normally simmered
with chopped vegetables such
as carrots, fried tofu, and
beans, and seasoned
with soy sauce and
mirin, and served
as a tasty side dish.
昆布 Kombu
Soy Milk Skin
海苔 Nori
Seven Spice Pepper / Chilli Pepper
Fruit & Vegetables
Hijiki Seaweed
Soy Milk
納豆 Natto
Soy Bean Curd
ひじき Hijiki
Small Dried Fish
See p46
This dark green seaweed, with its mild ocean
flavour, is one of the most popular seaweeds in
Japan. Available in both dry and fresh forms,
it is most commonly used in soups and salads.
The dried product greatly expands when it’s
reconstituted either by soaking in water for a
few minutes or adding directly to a soup. Since
wakame has no calories, it is
ideal for those who are
watching their weight
and is believed to help
prevent hair loss.
Niboshi, sometimes known as iriko, are small fish
such as anchovy and sardine that have been boiled
and dried. They are used as a dashi ingredient for
miso soup and stewed dishes. To make niboshi
dashi, first the heads and internal organs of the
niboshi are removed to avoid bitter and fishysmelling stock. Then, to bring out their taste, the
niboshi are split lengthwise, before being soaked
in water. The pre-soaked niboshi can then be put
into water, boiled for two to three
minutes before straining. It
is also eaten as a
healthy snack.
Japanese Herbs
Japanese herbs such as shiso are used
to add an aromatic finish to various
dishes, and tend to be used more
sparingly than in Western cuisine.
Asatsuki (Japanese chives) and nira
(Chinese chives) are used to reduce
the odour of raw meat and fish, and
also have high nutritional value.
Edible wild plants like fuki and udo
and, in particular, takenoko (bamboo
sprouts) are widely loved in Japan
as they mark the advent of spring
and are used in a large number of
seasonal dishes and delicacies.
椎茸 / 干し椎茸
Shiitake / Hoshi Shiitake
Shiitake / Dried Shiitake Mushroom
Japan’s most well-known mushroom is the delicious
shiitake. This flavoursome, slightly chewy mushroom
is believed to have many properties beneficial to the
health and contains significant quantities of vitamins
B and D. Shiitake is popular fresh and in its dried
form, known in Japanese as hoshi shiitake, which
must be rehydrated before eating. Some consider
this to be richer in flavour than fresh shiitake. The
mushroom can be used in clear soup
and nimono (simmered
dishes), and dried
shiitake is
used as a base
for making
vegetarian
dashi.
GLLO
OSSSSAARRYY
Sesame oil is used in stir-fries and fried dishes as well as
for seasoning. It has a delicious aroma and a rich, nutty
flavour, and compared to other oils is extremely stable
and long-lasting. Oil pressed from toasted seeds is dark
brown in colour with a distinctive, intense aroma,
whilst oil pressed from using untoasted
seeds will be lighter. Blending
toasted and toasted oils or
untoasted oil with other
refined vegetable oils creates
tempura oil, an aromatic
blend used for the lightlybattered fish and vegetable
dish so popular in Japan.
からし Karashi
豆乳
Tonyu
ガリ Gari
Yuzu
Japanese Citron
See p39
Yuzu has a strongly aromatic rind, quite distinct
from Western citrus fruit like lemon and lime. Its
zest is commonly used as a garnish while its juice
is used as seasoning. Extremely versatile, it is used
in a large number of Japanese dishes. Yuzu juice is
an integral ingredient in the citrus-based
sauce known as ponzu along with
other Japanese citrus fruits such
as sudachi, kabosu, and daidai.
It can be used in savoury
foods, cakes, ice creams, and
liquor.
Pickled Ginger
See p43
Gari is prepared by taking thin slivers of ginger root
and then pickling them in plum vinegar, giving it
a slightly sweet taste, striking pink colour, and a
pungent aroma. It is most commonly eaten with
sushi, for which it is an essential accompaniment.
This is not only because of its antibacterial qualities,
which make it ideal for eating
with raw fish, but also
for its effectiveness in
cleansing and refreshing
the palate between
dishes, allowing the taste
of the fish to be fully
appreciated.
その他の果物 Kudamono
Although the mikan (satsuma) was introduced to
the West via Japan, many of the most commonly
enjoyed fruits in Japan are relatively unknown
outside Asia. The zest and juice of the citrus fruit
sudachi is indispensable in adding a sharp,
tangy flavour to Japanese cuisine.
With their apple-like, crisp
flesh, nashi pears are quite
distinct from Western pears.
Kaki (persimmon) and biwa
(loquat) are both healthy
and delicious while kuri
(chestnuts) and ginnan
(gingko nuts) are used in
many dishes and snacks.
Vegetable Products
こんにゃく /しらたき
Konnyaku / Shirataki
Devil’s Tongue Jelly /
Konnyaku Noodles
Konnyaku is a hard jelly made from the starch of
the root of the bulb of the devil’s tongue plant.
Shirataki noodles are made from shredded konnyaku.
Konnyaku is 97% water, rich in minerals such as
potassium and calcium and an excellent
source of dietary fibre. With no
distinctive taste, konnyaku and
shirataki absorb the flavour and
taste of the other ingredients
they are cooked with. As they
have next to no calories,
they make ideal foods for
those who are watching
their weight.
Preserved Foods
梅干し Umeboshi
Pickled Japanese Apricot
Sun-dried, salted, then pickled with shiso (red
perilla leaves), umeboshi is a common everyday
breakfast pickle in Japan, eaten with rice and miso
soup. Loved in Japan both for its piquant taste
and its medicinal properties, umeboshi is said to
be extremely beneficial to the digestive system.
Delicious rice balls can be made by
enclosing umeboshi in rice and
wrapping it in nori seaweed.
Umeboshi can also be used
in a range of other dishes, in
alcoholic drinks, and also as a
wonderful palate-cleanser.
たくあん Takuan
Pickled Radish
See p47
Instant Foods & Frozen Foods
うどん Udon
即席袋麺 / カップ麺
Sokuseki Fukuromen /
Kappumen
Wheat Noodles
See p47
Thick and chewy, udon
noodles are made from
wheat flour kneaded with
salt and water. Their texture can
be adapted according to taste by varying
the cooking time, and they are usually served in
a hot broth, together with ingredients like prawn
tempura, abura-age, raw egg, or vegetables. They
can also be served cold with a dipping sauce. There
is also a flattened variety of udon called kishimen
from the Nagoya region. Udon is available in dried,
fresh or pre-boiled form.
そば Soba
Buckwheat Noodles
Takuan is made by pickling daikon, the large white
Japanese radish, in rice bran. Usually served in small
slices, takuan has a satisfyingly crunchy texture and
sharp, tangy flavour, and accompanies many Japanese
foods, often as one of a number of small dishes along
with miso soup and rice. Beneficial
to health, takuan is very rich
in vitamin B. It is one of
the most traditional of
Japanese pickles and is
named after the Buddhist
priest who is said to have
introduced the food.
その他の漬け物
Tsukemono
Other Japanese Pickles
See p47
Tsukemono are a cornerstone of the Japanese diet,
and common vegetables used include cucumbers
and Chinese cabbage. Salt used in the pickling
process helps the water in the vegetables to seep out,
creating the characteristic texture of tsukemono. One
of the most popular ways to enjoy tsukemono is as
a garnish served with Japanese curry, in particular
pickled rakkyo (scallions), which have a crisp texture,
and fukujinzuke, a mix of various pickled and
finely-chopped vegetables such as radish, aubergine,
cucumber, and lotus root mixed with soy
sauce and spices.
佃煮 Tsukudani
Preserved Seafood
Tsukudani is traditionally made from seaweed and
possesses a potent flavour. It is usually eaten in small
quantities with a bowl of boiled rice. It originates
from Tsukudajima Island, Tokyo, where it was first
made in the Edo era but is now eaten across Japan.
The seaweed is cooked, with soy sauce used in the
process along with mirin and dashi which help
preserve the ingredients naturally for 2 to 3 months.
Nowadays, there are many variations,
which are made from small
fish and shellfish.
Soba noodles are made
from buckwheat
flour. As buckwheat
contains no gluten,
wheat flour is usually
added to prevent the
noodles from falling
apart, although 100%
buckwheat varieties are
available. Soba comes in
fresh and dried form, and can be eaten either hot
in soup or chilled and served on a bamboo tray
called a zaru, with a dipping sauce called mentsuyu.
Chilled soba are often garnished with nori seaweed
and eaten with wasabi horseradish to add a sharp,
pungent flavour.
そうめん / 冷や麦
Somen / Hiyamugi
Thin Wheat Noodles
Made from wheat flour kneaded with salt and water,
somen noodles are the thinnest Japanese
noodle – just under 1.3 millimeters
thick when uncooked. When
they are thicker than this, they
are known as hiyamugi. It is
thought that somen acquire
a better texture when dried
and allowed to mature for
up to three years. Somen and
hiyamugi are commonly
eaten cold, especially in
summer, together with a
dipping sauce and garnishes
such as grated ginger and
spring onion. They are also
eaten hot in broth (nyumen).
Chukamen
Chinese Noodles
See p47
Chukamen noodles are normally made from wheat
flour kneaded together with egg, salt and a special
kind of carbonated water. The noodles come in
different styles, the most common being long and
cylindrical, but there are also curled and flattened
varieties. Chukamen are most commonly served in
soup in the hugely popular dish ramen, which has
three basic flavours: soy sauce, salt
and miso. Ingredients such as
pork, fried vegetables, and
seaweed are often added.
Chinese noodles are also
served cold in summer in a
dish called hiyashi chuka.
Instant Noodles / Cup Noodles
Instant noodles are available in single-portion bags
(sokuseki fukuromen), packaged with sachets of soup
powder and condiments, or in cups or cartons
(sokuseki kappumen). The most popular variety
of instant noodle is ramen, coming in
flavours including miso, pork,
and seafood. Cup noodles
are also available containing
soba and udon noodles. Instant
and cup noodles are particularly
popular as a light and easy lunch for
busy people, and can even make a satisfying main
meal when combined with other ingredients.
即席みそ汁 / 吸物
Sokuseki Misoshiru /
Suimono
Instant Miso Soup / Broth See p39
Instant misoshiru (miso soup), prepared by adding
boiling water, is a convenient way of enjoying this
nutritious soy bean paste. A pack of instant miso
soup usually contains miso paste or powder and
separate dried ingredients such as tofu, abura-age,
wakame, and vegetables. Suimono is a delicate
transparent Japanese soup based on dashi ; its mild
flavour allows the taste and
aroma of the ingredients to
be appreciated. Popular
ingredients include
matsutake mushroom, sea
bream, and egg. Difficult
to make from scratch, instant
suimono is a popular option.
即席ご飯 / お粥
Sokuseki Gohan / O-kayu
Instant Cooked Rice / Rice Porridge
Gohan (rice) is at the heart of Japanese life
and freshly-cooked white rice is the
most comforting of foods. But even
so, ready-to-eat rice has become
quite popular, especially among
young people. The most popular
form of ready-cooked rice can be stored
at room temperature, and is pre-cooked and
pre-packaged for microwave heating. Simple
o-kayu rice porridge and the risotto-like zosui are
available in sachet form, ready to eat after being
boiled in the bag for a few minutes.
炊込みご飯の素
Takikomi Gohan no Moto
寿司飯の素
Sushimeshi no Moto
片栗粉 Katakuriko
Dogtooth Violet Starch
Sushi Rice Premix
Premixed sushi rice products are a very convenient
and useful way to prepare just the right kind of
rice for those who want to make sushi at home. To
make authentic sushi rice, all the ingredients added
have to be in just the right proportions, so using a
pre-prepared mix is a far easier option. It is available
in powdered form or as a vacuum-packed liquid.
Premixes of gomoku chirashi-zushi (sushi rice
mixed with various vegetables) are also available.
カレールー / シチュールー
Taken from the dogtooth violet plant, katakuriko is
a white powder without any taste or smell, used to
thicken soups and sauces. Another way of utilising
katakuriko is to mix it with spices and lightly
sprinkle it over pieces of chicken or other ingredients
before frying them. A very versatile foodstuff,
katakuriko helps keep the nutrients and the taste
of the ingredients in the food. Nowadays, potato
starch or cornstarch are often
used as a substitute for
katakuriko, since
natural dogtooth
violet starch has
become very expensive.
Curry / Stew Roux
Japanese Curry / Stew Roux
Introduced to the country by British traders in the
19th century, curry and rice has become a firm
favourite in Japan. It is usually made by frying
and boiling the meat and vegetables then adding
a premixed curry roux. There are
many varieties of roux, ranging
from mild to very spicy.
Two kinds of roux can be
mixed in order to get the
desired flavour. Pre-cooked
vacuum-packed curries
with meat and vegetables are
an even easier option.
Similarly, there are
roux for stews, as well
as convenient precooked packet forms.
パン粉 Panko
Breadcrumbs
See p47
Japanese breadcrumbs, known as panko, are popular
throughout Asia, and thought to be lighter and
fluffier than European breadcrumbs – likely because
bread crusts are not used to make panko – giving
finished dishes a distinctive, airy crunch, thanks to
the fact that panko does not absorb as much oil as
ordinary breadcrumbs. Panko is a crucial ingredient
for the popular tonkatsu (breaded pork cutlet), and
can be used to coat chicken,
fish, and vegetables
before frying. Panko
is also a great
binding agent for
fishcakes.
GLLO
OSSSSAARRYY
J A PA N E S E F O O D G L O S S A RY
Other Japanese Fruit
Noodles
冷凍惣菜 Reito Sozai
Frozen Ready Meals / Ingredients
Sozai is a term for Japanese everyday side dishes.
Often put in bento lunchboxes, typical sozai include
tempura, croquettes, meat cutlets, omelettes, spring
rolls, fried fish and gyoza and shumai dumplings.
Frozen sozai that can be cooked in the microwave or
oven are a popular and convenient option for busy
working parents who need to prepare lunchboxes for
their children. Fried foods such as croquettes, spring
rolls, and tempura are particularly
appreciated as it takes a lot of
time and effort to cook
them from scratch.
Flour & Starch
Snacks & Confectionery
せんべい / あられ
Senbei / Arare
Rice Crackers
Senbei and arare are traditional snacks consumed
in Japan for over 1,200 years. Senbei are crispy
crackers made from Japonica rice. They are usually
flat in shape, and are fried or traditionally baked over
charcoal, giving them their distinctive aroma. Senbei
can be salted, flavoured with soy sauce or
shrimp, sesame-coated, baked with
soy beans or nuts inside, sugarpuffed or wrapped in seaweed
(norimaki ). Arare are smaller
bite-sized versions of senbei,
made from glutinous rice. They
too come in a variety of flavours
and colours.
和菓子 Wagashi
Traditional Japanese Sweets
天ぷら粉 Tempurako
Seasoned Rice Premix
Tempura Flour
One of the most popular ways to enjoy rice is
to make takikomi gohan (literally “boiled with
rice”), where the rice is cooked along with assorted
vegetables and sometimes meat or seafood. Popular
ingredients include takenoko (bamboo shoots), kuri
chestnuts, and matsutake mushrooms. A convenient
way of enjoying the dish is to use one of the large
variety of premixed takikomi gohan,
which are available in dried or
vacuum-packed form
along with
many kinds of
added ingredients.
Made from wheat flour, baking powder, powdered
egg and other ingredients, tempura flour is made into
a batter to produce the wonderfully crispy Japanese
fritters known as tempura. Since it is difficult to
make perfect tempura, it is easier to use a premix.
Tempurako gives tempura its unique crispy texture
and retains the flavour of the ingredients it coats
such as prawns, aubergine and shiitake mushrooms.
Although tempurako is made for
tempura, it can also be used
for o-konomiyaki (savoury
pancakes) to add a lighter
texture.
See p47
Wagashi are traditional confectionery, considered
delicacies in Japan. The making of wagashi is a fine
art, as their shape and design are as important as their
taste. An integral part of the traditional Japanese tea
ceremony, each wagashi often represents one of the
seasons or a locality. They contain local and seasonal
ingredients such as fruit and vegetables. Wagashi
can be steamed, baked or made from jelly; there are
also half-dried and dried varieties, which keep for
longer. Using natural ingredients, wagashi are said
to be healthier than the
average sweet.
29
Japanese Food
Selection
Sourcing top quality, authentic Japanese food is
made simple with this comprehensive directory
of ingredients, ready-made products, soft &
alcoholic beverages, food-related machinery
and other products. Conveniently arranged by
category with companies listed in alphabetical
order, each section introduces products from
one or more manufacturers or distributors,
each carefully selected on their reputation for
authenticity and quality. Each entry includes
details of who to contact for further information
and there are references to our Japanese Food
Glossary, packed with essential information on
many items. The numbers by the Distribution box
are linked to the numbers in the Japanese Food
at Source section on the following pages.
Rice & Rice-related Products
32
Alcoholic Drinks
33
Teas
36
Condiments
36
Processed & Snack Products
46
Food-related Products
49
Rice Wine
Japonica White Rice / Rice Enhancer
Hakumai
( Japonica White Rice)
Premium Rice for Sushi
JFC Premium Rice,
Nishiki & Yume-Nishiki
JFC International (Europe) Group offers a range of premium
grade rice. Nishiki rice is a top quality, California medium-grain
rice that well surpasses, in aroma, flavour, and texture, any other
rice in its class. Yume-Nishiki, a super premium type of koshihikari
rice, is carefully produced in Italy under the watchful eye of expert
Japanese growers. Cultivated using traditional methods, this
short-grain variety has large, plump grains that are full of flavour.
JFC Deutschland GmbH Tel: +49-(0)211-5374160
JFC (UK) Ltd. Tel: +44-(0)20-8963-7600
JFC France S.A.R.L. Tel: +33-(0)1-40-86-42-00
JFC Austria GmbH Tel: +43-(0)2236-908800-0
Web: www.jfc.eu
Address: Via Negrone Manara, 29 Albonese 27020 Italy
Tel: +39-038452277 Fax: +39-0384524807
E-mail: morimoto@italpo.it
Web: www.italpo.it
Distribution Contact company directly
Contact
See p24
Europe: 1
24
( Rice Wine)
See p24
Established in 1743, the Hakutsuru brand is now loved worldwide.
Sayuri Nigori Sake (centre), Draft Sake (right) and Tanrei Junmai (left)
are all available in handy bottles suitable for both retail and restaurants.
Sayuri Nigori Sake (300ml), made with selected rice, rice koji, and
Mount Rokko spring water, has a refreshing aroma and smooth
aftertaste. Draft Sake (300ml), aged for one month after brewing, has a
characteristically light and fresh taste. Tanrei Junmai (180ml) is delicious
hot or cold, its flavours changing with the temperature.
Hakkaisan Brewery Co., Ltd.
Address: 4-5-5 Sumiyoshiminami-machi, Higashinada-ku,
Kobe-shi, Hyogo 658-0041 Japan
Tel: +81-(0)78-822-8921 Fax: +81-(0)78-841-8332
E-mail: exports@hakutsuru.co.jp
Web: www.hakutsuru-sake.com, www.hakutsuru.co.jp
Distribution Europe: 24 46 148 Asia: 182 188 191 192
Others: 200 209
Sake
(Rice Enhancer)
( Rice Wine)
See p24
Urakasumi Sake
Miola, made with naturally-occurring enzymes amylase and
protease, has been developed to guarantee perfectly soft, fluffy
rice every time. Miola ensures consistently delicious rice by
boosting water absorption and quickening the transformation
of rigid beta-starch to soft alpha-starch; it can also prevent
undercooking. Rice cooked with Miola also keeps fresher for
longer. Miola is available in two types: Rice Miola for white
rice and Rice Miola Gold for sushi rice. Ideally, sushi rice should
be light and full of air, and Rice Miola Gold is widely used by
professional sushi chefs in Japan to achieve this.
Both soft, refreshing Junmai Urakasumi and the light, crisp
Junmai Ginjo Urakasumi Zen (premium sake where the rice has
been highly polished) are brewed slowly at low temperatures,
using Saura’s unique yeast. This careful process allows the sake
to develop the elegant fragrance and soft taste that characterises
the brand. Both are excellent accompaniments to fish and
other dishes, their subtle, balanced flavour enhancing any meal.
The Junmai Ginjo box and label are decorated with zenga, ink
paintings inspired by zen philosophy. Both sake can be enjoyed
either chilled, at room temperature, or slightly warmed.
Ohtsuka Chemical Industrial Co., Ltd.
Saura Co., Ltd.
Address: 168 Shimoosaka, Kawagoe-shi, Saitama 350-0812 Japan
Tel: +81-(0)49-231-1260 Fax: +81-(0)49-231-1264
E-mail: murataht@otuka-ci.co.jp Web: www.otuka-ci.co.jp
Address: 2-19 Motomachi, Shiogama-shi, Miyagi 985-0052 Japan
Tel: +81-(0)22-362-4165 Fax: +81-(0)22-362-7895
E-mail: info@urakasumi.com Web: www.urakasumi.com
Distribution Europe: 24 46 148 162
Distribution Europe: 36 165 Asia: 178 185 188 Others: 202
Hakutsuru Sake Brewing Co., Ltd.
Miola
Distribution Europe: 165
See p24
Hakutsuru Sake
Yutaka Short Grain Rice (Originario) is traditionally grown in paddy
fields using pure fresh water from the snow of the majestic Italian
Alps. Originario is a traditional premium Italian rice variety that is
also perfect for making sushi. It is picked and milled using specialist
Japanese machines and packed into vacuum bags immediately
after milling. This unique process keeps the rice fresh right up to
the point you make your mouth-watering sushi. Enjoy Yutaka’s
tantalising aroma, sophisticated flavour, and delicate fluffy texture.
Address: Unit 4, Delta Park Industrial Estate, Millmarsh La. Enfield,
Middlesex EN3 7QJ U.K.
Tel: +44-(0)20-8344-3000 Fax: +44-(0)20-8344-3003
E-mail: sales@tazakifoods.com
Web: www.tazakifoods.com, www.yutaka.co
( Rice Wine)
Founded in 1922, Hakkaisan is situated at the foot of Mount
Hakkai in Niigata and uses spring water that flows from the
mountain to produce its sake. The guiding principles of the
brewery are to produce the finest light sake of which people
will never tire, and to apply the highest standards of daiginjo
production to all its sake. In order to achieve the smooth and
wonderfully pure and mellow flavours of Hakkaisan's sake, the
brewery insists on producing in small batches, using hand-made
koji mould and slow fermentation at low temperatures.
Yutaka Premium Sushi Rice
Tazaki Foods Ltd.
Sake
Hakkaisan Sake
Address: 1051 Nagamori, Minamiuonuma-shi, Niigata 949-7112 Japan
Tel: +81-(0)25-775-3121 Fax: +81-(0)25-775-3300
E-mail: k_kurosawa@hakkaisan.co.jp Web: www.hakkaisan.co.jp
46 148
炊飯用酵素材 Suihanyo Kosozai
Sake
See p24
JFC International (Europe) Group
ITALPO ENTERPRISE. S.r.l.
32
ALCOHOLIC DRINKS
R I C E & R I C E - R E L AT E D P R O D U C T S
This premium quality short grain rice is the perfect choice for
sushi and other Japanese dishes, thanks to a wealth of extensive
research and direct experience by Italpo. Italpo is able to supply
Japanese food distributors, sushi factories, and other businesses
requiring top quality rice, offering a choice of main brand
Okomesan or other private brands where required. Italpo can
supply organic white rice and organic brown rice. The rice is
produced using Japanese rice-milling machines for a delicious,
just-polished flavour.
Hakumai
Hakumai
See p24
Sake
( Rice Wine)
See p24
Sho Chiku Bai Shirakabe-gura
Kimoto Junmai
Sho Chiku Bai Shirakabe-gura Kimoto Junmai is brewed using
the Kimoto method, a traditional process that creates complexity
in aroma and taste. It is made with pure, natural water from
Kobe’s Nada district and 100% Gohyakumangoku rice. Fragrant
and estery on the nose, with hints of melon, it is soft and cerealy
on the palate. Medium-bodied with well-balanced acidity; serve
chilled or at room temperature. This sake can be paired widely,
including lightly seasoned starters and richer main courses.
Takara Shuzo Co., Ltd.
Address: Shijo-Karasuma Higashiiru, Shimogyo-ku, Kyoto 600-8688 Japan
Tel: +81-(0)75-212-5074 Fax: +81-(0)75-212-5098
E-mail: takara@tomatin.wanadoo.co.uk Web: www.takarashuzo.co.jp
33
Japanese Apricot Liqueur / Japanese Beer / Japanese Whisky
Umeshu
See p24
Umeshu
( Japanese Apricot Liqueur)
See p24
CHOYA
Gassan Shuzo Umeshu
Founded in 1914 as a winery, CHOYA began producing
umeshu using only natural ingredients in 1959 and is today the
world’s leading umeshu producer. Scientific research has shown
that ume (a Japanese apricot-like fruit) contains unique relaxing
properties and many health benefits. CHOYA Umeshu is
smooth and refreshing. It can be served as an aperitif or dessert
liqueur, on its own or in cocktails.
The secret to the wonderfully soft, smooth sake produced by
the Gassan Brewery is the purity of the local water that bubbles
up at the Mt. Gassan foothills. This spring has been deemed
one of Japan’s best water sources, and contains optimal levels
of carbon dioxide, oxygen, and minerals. Surrounded by beech
forest, the brewery made its first products over 300 years ago,
and is a much-loved local brewery to this day. This umeshu is
the brewery’s latest product, a fresh and fruity liqueur without
any cloying sweetness. It pairs excellently with meals and is an
ideal choice for health-conscious drinkers.
CHOYA UMESHU CO., LTD.
Address: 160-1 Komagatani, Habikino-shi, Osaka 583-0841 Japan
Tel: +81-(0)72-956-0579 Fax: +81-(0)72-956-5384
Web: www.choya.com
Distribution Europe: 168 Asia: 191
Beer
( Japanese Beer)
Address: 769-1 Oaza Yasawa, Sagae-shi, Yamagata 990-0521 Japan
Tel: +81-(0)237-87-1114
Fax: +81-(0)237-87-1163
See p24
ウイスキー Whisky
(Japanese Whisky)
See p24
Kirin Ichiban
Suntory Whisky
Ichiban, meaning ‘number one’ or ‘first’ in Japanese, refers
to the unique Ichiban Shibori (first pressed) brewing method
which uses only the sweet, flavoursome liquid from a single,
first pressing of the finest ingredients. This unique method gives
Kirin Ichiban its purity, crispness, and smoothness. Now Kirin
Ichiban is sold in over 40 countries all over the world. Enjoy Kirin
Ichiban, beer at its purest!
Since its first distillery, Yamazaki, was established in 1923, Suntory
Whisky has been the standout pioneer of Japanese artisan whisky
making. In 2010, Suntory became the first Japanese whisky maker
to win ISC Distiller of the Year. Suntory Whisky is available in
three types: Hakushu 12 yo: sweet, soft smoke with a fresh green
aroma, fruity body, and sharp finish; Yamazaki 12 yo: sweet vanilla
and ripe fruit aroma, multi-layered flavours, with a slight hint of
sherry & mizunara casks; Hibiki 17 yo: sweet, rich fruit aroma with
a caramel-like woodiness, mellow taste, and a rich aftertaste.
Kirin Europe GmbH
Address: Louise-Dumont-Str. 31 Düsseldorf 40211 Germany
Tel: +49-(0)211-353086
Fax: +49-(0)211-363996
Web: www.kirineurope.com
www.facebook.com/KIRINICHIBANBEER
ALCOHOLIC DRINKS
Contact
CHOYA UMESHU (DEUTSCHLAND) GmbH Tel: +49-(0)2154-48-98-10
CHOYA UMESHU (SHANGHAI) CO., LTD. Tel: +86-(0)21-61416508
Gassan Sake Brewery Co., Ltd. (Yamagata Pref.)
Suntory Holding Ltd. London Office
Address: Buchanan House, 3 St. James’s Sq. London SW1Y 4JU U.K.
Tel: +44-(0)20-7839-9370 Fax: +44-(0)20-7839-9379
E-mail: kazuyuki.takayama@suntory.eu
Web: www.suntory.com/whisky
35
Soy Sauce / Wheat-free Soy Sauce
Japanese Tea / Soy Sauce
O-cha
( Japanese Tea)
See pp24-25
See pp24-25
Maeda-en Green Tea
Clearspring’s range of organic green teas represents the very
finest tea-making traditions in Japan. In the hills above Kyoto,
a third generation of the Nagata family uses time-honoured
organic methods to care for their tea gardens. Regular
composting and the absence of chemical sprays give these teas
a superb flavour. Selected picking and careful processing creates
a distinct character for each Clearspring Japanese tea; there is a
tea for every time of day, every meal. Teas are estate packed and
foil sealed for freshness.
Since 1984, Maeda-en has been distributing premium quality
100% Japanese-grown green tea worldwide in both retail
and bulk sizes. The wide range of unique Maeda-en teas
includes selections to satisfy professional caterers, individuals,
connoisseurs and newcomers. Rich in nutrients and antioxidants,
the teas are reasonably priced and are available in leaf, powder
or convenient, fine mesh tea bags. As well as being an authentic
and traditional maker of superb green tea leaves, Maeda-en also
creates innovative green tea products for modern consumers.
Clearspring Ltd.
Maeda-en (G.T.Japan, Inc.)
Address: Unit 19A, Acton Park Estate, London W3 7QE U.K.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
E-mail: info@clearspring.co.uk
Web: www.clearspring.co.uk
Address: 16591 Millikan Ave. Irvine, CA 92606 U.S.A.
Tel: +1-949-251-9601 Fax: +1-949-251-9602
E-mail: info@maeda-en.com Web: www.maeda-en.com
O-cha
( Japanese Tea)
See pp24-25
Sasaki Premium Tea Powders
Sasaki Green Tea is located in the heart of Shizuoka Prefecture,
where over 40% of Japanese green tea leaves are produced. Sasaki
has 90 years of history and manages 500 acres of plantations.
The company oversees the entire production process, from
cultivation to manufacturing and shipping. The resulting green
tea leaves, matcha and sencha powders are marketed to specialty
shops, wholesale stores, food wholesalers, and food processing
companies. Green tea powders for colouring and flavouring
Japanese food, sweets, and ice cream are also supplied.
Sasaki Green Tea Co., Ltd.
Address: 350 Kamiuchida, Kakegawa-shi, Sizuoka 436-0012 Japan
Tel: +81-(0)537-22-6151 Fax: +81-(0)537-22-6150
E-mail: y-uchiyama@sasaki-seicha.com, steve@sasaki-seicha.com
Web: www.sasaki-seicha.com
( Soy Sauce)
The world's largest producer of soy sauce, KIKKOMAN has been
perfecting the art of naturally brewed soy sauce since the 17th
century using just soy beans, wheat, salt, and water. KIKKOMAN
Soy Sauce develops its dark glossy colour and pronounced yet
delicate flavour during brewing, which lasts up to six months.
KIKKOMAN Soy Sauce is available in regular, less-salt, sweet, and
tamari gluten-free varieties. Completely natural, KIKKOMAN Soy
Sauce contains no artificial flavourings, colourings, or preservatives.
Address: Theodorstrasse 293, 40472 Düsseldorf, Germany
Tel: +49-(0)211-5375940 Fax: +49-(0)211-5379555
E-mail: info@kikkoman.eu Web: www.kikkoman.com
24
46 148
Shoda “Double Fermented”
Naturally Brewed Soy Sauce
Producing premium soy sauce for over a century, Shoda has been
active in bringing its products and Japan’s culinary traditions to the
rest of the world. Soy sauce lies at the very heart of Japanese cuisine,
and Shoda’s Double Fermented Naturally Brewed Soy Sauce stands at
the pinnacle of quality. Produced using specially-developed brewing
techniques, this soy sauce has an elegant aroma, beautiful colour,
and rich flavour. Shoda offers a selection of all types of soy sauce,
available in volumes ranging from bulk sizes to small sachets.
Shoyu
( Soy Sauce)
See p25
Daisho Soy Sauce
Daisho has been producing soy sauce for over 200 years, and
still uses traditional techniques today. Dark Soy Sauce is rich
with umami, and has a distinctive depth and intensity. Light
Soy Sauce has a complex aroma and is perfect for maximising
the flavour and colours of other ingredients. Sushi Soy Sauce
combines Light Soy Sauce with mirin and wine to create the
perfect dipping sauce for sushi, carefully formulated to augment
the flavour of fresh fish. All Daisho products are produced with
strict attention to safety, quality, and excellence in taste.
Tokyo Mutual Trading Co., Ltd.
Contact
[Europe] Shoda Sauces Europe Co., Ltd.
Tel: +44-(0)1495-290393 Web: www.shodasauceseu.com
See p25
Shoyu
See p25
Address: 3-1 Sakae-cho, Tatebayashi-shi, Gunma 374-8510 Japan
Tel: +81-(0)2-7674-8172 Fax: +81-(0)2-7674-7323
E-mail: kshoji@shoda.co.jp Web: www.shoda.co.jp
KIKKOMAN
Naturally Brewed Soy Sauce
Kikkoman Trading Europe GmbH
( Soy Sauce)
Shoda Shoyu Co., Ltd.
Distribution Europe: 1 24 46 148 Asia: 184
Others: 176 194 198 199 204 205 206 207 208 213
Shoyu
Shoyu
( Soy Sauce)
See p25
Yamasa Japanese Soy Sauce
A commitment to quality and tradition since 1645 has made
Yamasa one of Japan’s leading manufacturers of soy sauce. The
company’s success lies in its use of 100% natural ingredients
and traditional production methods. Its reputation for high
quality has led to increased worldwide demand and overseas
expansion. Free from all artificial ingredients, such as chemicals
DCP and 3MCPD, Yamasa's naturally brewed soy sauce is highly
regarded all over the world.
Yamasa Corporation
Address: 1-23-8 Nihonbashi Kakigaracho, Chuo-ku, Tokyo
103-0014 Japan
Tel: +81-(0)3-3668-3366 Fax: +81-(0)3-3668-3177
E-mail: intl@yamasa.com
Web: www.yamasa.com
Address: 4-26-4 Taito, Taito-ku, Tokyo 110-0016 Japan
Tel: +81-(0)3-3835-8103 Fax: +81-(0)3-3835-8116
E-mail: tokyo_d3@tmtc.co.jp
Web: www.tmtc.co.jp
CONDIMENTS
TEAS
( Japanese Tea)
Clearspring Organic Japanese Teas
36
O-cha
Tamari
(Wheat-free Soy Sauce)
See p25
Clearspring
Organic Tamari & Shoyu
Clearspring Organic Tamari and Shoyu are outstanding examples
of the quality of Clearspring products: the finest condiments,
traditionally made to centuries-old recipes. Both are slowly
fermented in cedarwood kegs for 12-24 months, creating rich,
complex flavours full of umami. These sauces are perfect for
use in dipping sauces and savoury dishes. Clearspring Tamari is
wheat-free and gluten-free, making it the ideal choice for those
with special diets, without any compromise on taste.
Clearspring Ltd.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
E-mail: info@clearspring.co.uk Web: www.clearspring.co.uk
37
Fermented Soy Bean Paste / Instant Miso Soup / Yuzu Products
Miso
( Fermented Soy Bean Paste)
See p25
Hanamaruki Miso for
Commercial and Home Use
Hanamaruki miso paste is made from only the finest soy beans,
cultivated on North American farms. Shiro (white) miso is a lightly
coloured smooth paste with a delicate flavour, and Aka (red) miso
has a stronger flavour. Both miso pastes are versatile, allowing for
both traditional and creative cooking, and are available in both
commercial and home-use types. Miso production is carried out
under Hanamaruki’s own strict sanitation system.
(Instant Miso Soup) See p25 & p29
Marukome Instant Miso Soup
Marukome, Japan’s leading miso company, proudly presents All Purpose
Miso Ryotei no Aji and All Purpose Miso Zeppin no Aji. These liquid
products make using miso simple in all types of cooking; just add as
required. Ikkyu-San Instant Miso Soup (12 Servings) is available in
gourmet Awase, which combines different miso, and Reduced Salt for a
healthy choice. Simply add one serving to hot water and stir well. Packs
come with 12 miso sachets and a selection of garnish sachets. Authentic
miso pastes and a variety of instant miso soups are also available.
Marukome Co., Ltd.
Hanamaruki Foods Inc.
( Instant Miso Soup) See p25 & p29
Address: 1-34-7 Takadanobaba, Shinjuku-ku, Tokyo 169-8580 Japan
Tel: +81-(0)3-5285-0111 Fax: +81-(0)3-5285-3208
Web: www.marukome.co.jp
Contact
[U.S.A.] Marukome U.S.A., Inc.
17132 Pullman St. Irvine, CA 92614 U.S.A. Tel: +1-949-863-0110
Fax: +1-949-863-9813 web: www.marukomeusa.com
柚子製品 Yuzu Seihin
( Yu z u P r o d u c t s )
See p28
Clearspring Instant Miso Soups
Yuzu Products
Clearspring Chairman Christopher Dawson spent 18 years
in Japan seeking out the finest authentic and traditional
foods. His efforts and experience have been distilled into the
award-winning range of Clearspring Instant Miso Soups. These
soups have an exceptionally rich taste, made from the finest
traditional Japanese ingredients and no MSG. Miso is one of
the world’s most delicious, versatile, and healthy soy foods. It
will enhance a wide range of dishes from soups and stews to
dips and dressings. Try them all as you enjoy your daily miso
soup from Clearspring. Miso Bouillon also available.
Nishikidôri-Market offers a complete range of traditional and
innovative products, including the most complete selection of
yuzu products on the market, imported directly from the best
Japanese craftsmen: juices (Wild Mishoyuzu, green and yellow),
candied peels, salts, vinegars, Ponzu soy sauce, rice bran oil,
marmalade, powder, essence, noodles, shichimi spices, Yuzusco
hot condiment, kosho green pepper paste, miso, and more.
Special rates for professionals.
Clearspring Ltd.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
CONDIMENTS
Address: 2-15-4 Nihonbashi Kayaba-cho, Chuo-ku, Tokyo
103-8205 Japan
Tel: +81-(0)3-5651-3483 Fax: +81-(0)3-5651-3384
E-mail: sekine@hanamaruki.co.jp Web: www.hanamaruki.co.jp
Sokuseki Misoshiru
Sokuseki Misoshiru
Nishikidôri-Market
Address: c/o Palmifrance S.A., Z.A.C Aeropole, 140 rue Georges
Guynemer, 44150 Ancenis, France
Tel: +33-(0)2-40-83-33-33 Fax: +33-(0)2-40-83-35-35
E-mail: contact@nishikidori-market.com (Contact for catalogue)
Web: www.nishikidori-market.com
39
Rice Vinegar / Citrus Vinegar / Sweet Cooking Alcohol / Japanese Seasonings
Su
( Rice Vinegar)
Ponzu
See p25
( Citrus Vinegar)
See p25
Yamasa Condiments
Mizkan was established in 1804 and subsequently its Suehiro
and Shiragiku vinegars have gained huge popularity with sushi
chefs worldwide. The Mizkan Group has grown to become
one of the largest vinegar manufacturers in the world, with
subsidiaries in a large number of countries including the U.S.A.,
China and the U.K. Supplying customers in retail and catering,
Mizkan Europe can provide Japanese vinegar and rice vinegar
as well as many other vinegars and seasonings, which help to
bring the authentic flavour of Japanese cuisine to life.
Yamasa has been producing outstanding condiments since 1899.
Kombu Ponzu and Kombu Tsuyu, carefully blended with stock
from iodine-rich kelp, will enrich any dish. The delicate citrus
taste of yuzu flavoured ponzu works as a refreshing seasoning
for seafood, meat, and salads. Sweet Soya Sauce (For Rice) is
perfect for pouring over rice and as a diverse kitchen condiment.
Newly-launched Kombu Ponzu Gelée is an innovative product:
an umami-rich jelly with soft citrus overtones that’s ideal as a
smart table condiment, pairing well with all types of food.
Mizkan Europe Ltd.
Yamasa Corporation
Address: New Rd. Burntwood, Staffordshire WS7 0AB U.K.
Tel: +44-(0)1543-685555 Fax: +44-(0)1543-677149
E-mail: yinoue@mizkan.co.jp
Web: www.mizkan.co.uk
Address: 1-23-8 Nihonbashi Kakigaracho, Chuo-ku, Tokyo
103-0014 Japan
Tel: +81-(0)3-3668-3366 Fax: +81-(0)3-3668-3177
E-mail: intl@yamasa.com Web: www.yamasa.com
Mirin
( Sweet Cooking Alcohol)
See p25
Hinode Hon-mirin & Cooking Sake
King Brewing employs century-old traditional methods to
produce its high-quality Hinode Hon-mirin from glutinous rice.
Allowed to age for two months, this mirin has a distinctive
mellow sweetness, striking fragrance, and beautiful amber
colour. The alcohol content (13.5-14.5%) masks fish and meat
odours while bringing out their flavour to the full. Hinode
Cooking Sake adds umami and depth, masks odours, and
softens ingredients; it is ideal for almost any dish. The company is
IS0 9001 certified, and pays stringent attention to product safety.
King Brewing Co., Ltd.
Address: 321 Takokusa, Inami-cho, Kako-gun, Hyogo 675-1192 Japan
Tel: +81-(0)79-495-5931
Fax: +81-(0)79-495-5932
Web: www.hinode-mirin.co.jp
Distribution Europe: 140 Asia: 188
CONDIMENTS
Mizkan SUEHIRO & SHIRAGIKU
調味料 Chomiryo
(J ap anese Seasonings) See pp25-26
Clearspring Organic and
Premium Japanese Seasonings
Clearspring’s range of Japanese and premium seasonings
is the result of close trading partnerships with some of the
finest, but little known, craft producers of traditional Japanese
seasonings. From the rich, full fragrance of Toasted Sesame Oil
to the gentle tartness of Organic Brown Rice Vinegar, the taste
of each seasoning is both distinctive and delightful. Organic
Mikawa Mirin, Teriyaki Sauce, Ume Plum Seasoning, Rice Mirin,
and Sushi Rice Seasoning complete the range.
Clearspring Ltd.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
41
Fish Sauce / Japanese Salad Dressings / Japanese Horseradish
魚醤 Gyosho
( Fish Sauce)
See p26
Dressing
( Japanese Salad Dressings)
See p26
Ayu Fish Sauce
Wasabi & Soy / Sesame Dressing
Hara Jirouzaemon is a long-established producer of miso and
sauces. Its Ayu Fish Sauce is made only from salt and ayu
(sweetfish). Unlike other fish sauces, Ayu Fish Sauce does not
smell unpleasant and actually brings out the more fragrant
aromas of other foods; it also contains twice as much umamirich amino acids as soy sauce. Used by top chefs, Ayu Fish
Sauce is a new, versatile flavour enhancer which can be used in
a variety of western dishes as well as in Japanese cuisine.
Established in 1911, Yamato Soysauce & Miso is dedicated
to quality and tradition, building a reputation as a tough
competitor internationally. Yamato's Wasabi & Soy dressing
has a fresh pungency and herbaceous zing which makes it a
perfect addition to Asian food, fish, vegetables, or meat, as
well as salads and marinades. The sesame dressing uses a large
amount of sesame to distinguish it from the rest, with a touch
of Yamato Miso and fish sauce for an extra delicious taste.
Soysauce-Misosoup of Hara Jirouzaemon
(Maruhara & Co.)
Yamato Soysauce & Miso Co., Ltd.
Distribution Europe: 34 Asia: 183 Others: 211
Wasabi
( Japanese Horseradish) See p26
Address: 4-E-170 Oonomachi, Kanazawa-shi, Ishikawa
920-0331 Japan
Tel: +81-(0)76-268-1248 Fax: +81-(0)76-268-1242
E-mail: info@yamato-soysauce-miso.co.jp
Web: www.yamato-soysauce-miso.com
Distribution Europe: 29 34 147 Asia: 182 Others: 195
Wasabi
( Japanese Horseradish) See pp26 & 28
KINJIRUSHI GRATED WASABI
Tokyo Kaneku Wasabi & Gari
A market pioneer for over 80 years, Kinjirushi uses cutting-edge
technology to develop innovative wasabi products. At its dedicated
research centres, premium Japanese wasabi is used to ensure all
products are safe and high quality. Kinjirushi grates the delicate
wasabi at -196°C, its unique technology ensuring the flavour and
aroma are perfectly preserved. Available in 60 countries worldwide.
Established in 1905, Tokyo Kaneku uses no genetically modified
ingredients in the production of its wasabi and gari. Tokyo
Kaneku wasabi works to boost appetite and remove the odour
of raw fish, and has strong anti-bacterial properties. The
delightfully pungent gari, available in a range of packaging, is
the perfect partner for sushi, freshening the palate between
bites to better savour the unique taste of each piece.
KINJIRUSHI SALES CO., LTD.
Address: 1 Northumberland Ave. Trafalgar Sq. London WC2N 5BW U.K.
Tel: +44-(0)20-7872-5740 Fax: +44-(0)20-7872-5611
E-mail: wasabi-uk@kinjirushiwasabi.eu Web: www.kinjirushi.co.jp/english
Contacts
[France] Tel: +33-(0)1-42-86-07-77 E-mail: wasabi-fr@kinjirushiwasabi.eu
[Germany] Tel: +49-(0)69-9746-1268 E-mail: wasabi-de@kinjirushiwasabi.eu
[U.S.A.] Tel: +1-310-782-8700 E-mail: kambara@kinjirushiusa.com
[Japan] Tel: +81-(0)3-3523-4707 E-mail: m-kunieda@kinjirushi.co.jp
CONDIMENTS
Address: 5-4 Nakahon-machi, Hita-shi, Oita 877-0047 Japan
Tel: +81-(0)973-23-4145 Fax: +81-(0)973-23-8859
E-mail: info@soysauce.co.jp
Web: www.soysauce.co.jp
Tokyo Kaneku Co., Ltd.
Address: Kaneku Bldg. 3-27-11 Yushima, Bunkyo-ku, Tokyo
113-0034 Japan
Tel: +81-(0)3-3831-1688 Fax: +81-(0)3-3836-9067
E-mail: info@tk-kaneku.co.jp Web: www.tk-kaneku.co.jp
Contact
[U.S.A.] Tokyo Kaneku Int’l Corp.
Address: 601 Penhorn Ave. Secaucus, New Jersey, NJ 07094 U.S.A.
Tel: +1-201-867-7300 Email: tokyokaneku@aol.com
43
Japanese Sauces / Rice Oil / Sesame Products
Sauce
( J a p a n e s e Sauces)
See p25
Otafuku Sauce
(Okonomi / Yakisoba / Tonkatsu)
Despite its delicious sweet taste, Otafuku Okonomi Sauce,
packed with fruit, vegetables, and spices, is low in sugar and salt.
It is best with okonomiyaki, tempura, tonkatsu, and hamburgers
and is available in 300g and 2.1kg containers. Otafuku Yakisoba
Sauce has a refreshing tangy taste and spicy aroma, and is best
alongside fried rice and vegetable dishes. It comes in 300g and
2.2kg packages. Otafuku Tonkatsu Sauce, available in 2.1kg
packages, has a rich, sour taste, and is ideal with deep-fried food.
( R i c e Oil)
Tsuno Pure Rice Oil
Pure Rice Oil is light, economical, and versatile. It's ideal for stir-frying,
deep-frying, and for cold use in dressings and mayonnaise. This
non-greasy oil has a delicate aroma, subtle flavour, a low odour when
cooking at high temperatures, and leaves fried food deliciously crisp.
Pure Rice Oil has the same nutrients and bioactive ingredients as rice
bran, from which it is derived, including essential omega-6 fatty acids,
plant sterols, Vitamin E, and tocotrienol. Tsuno has been researching rice
bran for over 60 years, and offers a range of premium quality products
including Rice Bran Extract Drink, Rice Bran Soap, and Skin Cream.
Tsuno Foods & Rice Fine Chem. Co., Ltd.
Otafuku Sauce Co., Ltd.
( Sesame Products)
Address: 94 Shinden, Katsuragi-cho, Ito-gun, Wakayama
649-7194 Japan
Tel: +81-(0)736-22-0061 Fax: +81-(0)736-22-6069
E-mail: tsuno@tsuno.co.jp Web: www.tsuno.co.jp/e/main.htm
See p26
Goma Seihin
( Sesame Products)
See p26
Kadoya Sesame Products
Kuki Sesame Products
Sesame’s popularity stems not just from its delicious taste,
but from the many health benefits with which it has become
associated. Established in 1858, Kadoya is unrivalled in
producing sesame products superlative in both quality and taste.
Kadoya’s Pure Sesame Oil uses selected seeds to produce an
intensely aromatic oil, excellent for stir-frying and dressings, or
blended with other oils for frying tempura. The Kadoya range
includes a number of different grade and sizes, meaning there is
an oil to meet everyone’s needs. Kadoya also produces roasted
sesame seeds and sesame paste in a number of varieties.
Kuki’s outstanding range of products, including pure sesame
seed oil, sesame seed paste, and black or white toasted sesame
seeds makes the company the leader in its field. Established in
1886, Kuki has always refused to use artificial ingredients or
additives, and employs traditional methods to bring out the
seeds’ full flavour. The seeds add a mellow flavour and sweet
fragrance to recipes, and make delicious dressings and desserts.
Kuki strives to maintain high standards of safety and received
HACCP, Kosher, and ISO22000 certification.
Kadoya Sesame Mills Inc.
Address: 8-18 Nakanaya-cho, Yokkaichi-shi, Mie 510-0048 Japan
Tel: +81-(0)59-352-7541 Fax: +81-(0)59-359-3278
E-mail: c_kuki@kuki-info.co.jp Web: www.kuki-info.co.jp
Address: 8-2-8 Nishi-Gotanda, Shinagawa-ku, Tokyo 141-0031 Japan
Tel: +81-(0)3-3492-5501 Fax: +81-(0)3-3492-4575
E-mail: info.intl@kadoya.com Web: www.kadoya.com/english/
CONDIMENTS
Address: 5-2-10 Shoko Center, Nishi-ku, Hiroshima 733-8678 Japan
Tel: +81-(0)82-277-7168 Fax: +81-(0)82-277-2468
Web: www.otafuku.co.jp, www.otafukusauce.com/e/index.html
Goma Seihin
米油 Kome Abura
Kuki Sangyo Co., Ltd.
8
24
26
46
56
89 131 148 165
Asia: 184 192 Others: 194 199 200 204 205 206 207 208 209 210
45
Japanese Pickles / Wheat Noodles / Chinese Noodles / Tempura Flour
Soy Bean Curd / Sea Vegetables / Dried Burdock Root
( Soy Bean Curd)
See p26
( Soy Bean Curd)
See p26
漬物 Tsukemono
( Japanese Pickles)
See p28
Udon
( Wheat Noodles)
See p28
Clearspring Organic Tofu
Mori-Nu Silken Tofu
Japanese Pickles for export
Yousuke Satoh Inaniwa Udon
Clearspring Organic Tofu is the U.K.’s first organic ambient
tofu. Made with just three ingredients: whole soy beans,
spring water from Mount Fuji, and nigari, a naturally occurring
coagulant derived from sea water. Rich, dense, and smooth
with a just-made fresh taste, Clearspring Organic Tofu is so
good, you can eat it straight out of the pack, or use it as an
alternative to eggs, dairy, or meat in your favourite savoury
and sweet dishes. Clearspring Organic Tofu is high in healthy
vegetable protein, low in fat, and dairy-free and gluten-free.
Introducing Mori-Nu Nigari Tofu, made with the traditional ingredient
nigari, a natural component of seawater. Nigari results in a delicate
tofu of the highest quality and authentic taste. Morinaga Nutritional
Foods offers a variety of shelf-stable Mori-Nu Silken Tofu products.
With unique aseptic packaging, all products have a long shelf life and
need no refrigeration until opened. Mori-Nu Silken Tofu’s mild flavour
and creamy texture make it perfect for smoothies, sauces, main
dishes, and desserts. Tofu is a low-fat, cholesterol-free substitute for
dairy, eggs, and meat. All-natural tofu puree is also available.
Tokai Pickling is the leading brand of Japanese pickles. It is
often said that Japanese people owe their longevity to a low
fat diet, rich in vegetables; winter preserves such as takuan
(pickled daikon) are a healthy source of minerals and vitamins.
Made from home-grown daikon, the manufacturing of Taro
Takuan has been revised to comply with additive laws in export
countries, which means this healthy condiment is now enjoyed
worldwide. Traditional pickles are a flavourful and colourful
addition to any meal, including sushi.
Inaniwa Udon noodles have been renowned for their unique
flavour, texture, and digestability since the second Yousuke
Satoh began producing them in 1860. Their dough is made
from only flour, salt, and spring water and once mixed, uniquely,
it is left for 24 hours before being spun by hand and hung to
dry naturally. This results in the finest udon available, with a
flavour and quality impossible to replicate using a machine.
Clearspring Ltd.
Morinaga Nutritional Foods, Inc.
Tokai Pickling Co., Ltd.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
E-mail: info@clearspring.co.uk
Web: www.clearspring.co.uk
Address: 3838 Del Amo Boulevard, Suite 201 Torrance,
CA 90503 U.S.A.
Tel: +1-310-787-0200 Fax: +1-310-787-2727
E-mail: bpiere@morinu.com Web: www.morinu.com
Address: 1-5-11 Toyotamakita, Nerima-ku, Tokyo 176-0012 Japan
Tel: +81-(0)3-3994-0063 Fax: +81-(0)3-3994-2533
E-mail: furita@kyuchan.co.jp Web: www.kyuchan.co.jp
海藻 Kaiso
(Sea Vegetables)
See p27
Clearspring Sea Vegetables
Sea vegetables have long been used in cooking by people
all over the world, and Clearspring now offers a range of 15
products that can be used to enhance the taste and texture
of dishes. Sea vegetables offer nutrients and minerals in a
concentrated form, and should be enjoyed regularly in small
quantities. Wakame is perfect for miso soups, Japanese Sea
Vegetable Salad as a ready-made healthy salad, Sushi Nori for
authentic home-made sushi, and Nori Strips for livening up
pasta and rice dishes. The full range features a sea vegetable for
every culinary need.
Clearspring Ltd.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
46
Tofu
乾燥ごぼう Kanso Gobo
(Dried Burdock Root) See p27
Distribution Europe: 1 24 46 148 Asia: 184
Others: 206 207 208 210
中華麺 Chukamen
(Chinese Noodles)
See p28
Clearspring Organic
Brown Rice Ramen Noodles
This outstanding dried burdock root is grown in the foothills
of Mount Aso, in the southern island of Kyushu. Burdock root
is a popular ingredient in Japanese dishes thanks to its high
fibre content, and this dried product perfectly captures the
distinct flavour of burdock root. Just soak in hot water for 5-10
minutes, then use in simmered dishes, tempura, and salads.
Sliced finely, it pairs well with minced red meat, enhancing the
flavour of the meat and nutritionally enriching the dish.
Clearspring Organic Brown Rice Ramen Noodles are made with
semi-wholewheat and brown rice flours. Steamed rather than
fried, they are naturally low in fat, with great flavour and texture.
They are available in packs containing two noodle and two soup
servings. The soup base is in paste form, making it smooth with a
cleaner, fresher taste without any MSG or other flavour enhancers.
Choose from hearty and wholesome Miso Ginger or delicious
Soya Sauce varieties. A great way to cook fast and still eat well.
Matsumoto Farm Co., Ltd.
Clearspring Ltd.
Tel: +44-(0)20-8749-1781 Fax: +44-(0)20-8811-8893
Address: 229 Inaniwa, Inaniwa-cho, Yuzawa-shi, Akita
012-0107 Japan
Tel: +81-(0)183-43-2226 (Japanese only)
Fax: +81-(0)183-43-2812
E-mail: ys@sato-yoske.co.jp
Web: www.sato-yoske.co.jp
Kanso Gobo
(Dried Burdock Root)
Address: 838 Kamijin, Mashikimachi, Kumamoto 861-2203 Japan
Tel: +81-(0)96-289-1555 Fax: +81-(0)96-289-1333
E-mail: tkc-m@aioros.ocn.ne.jp Web: www.mfcl.jp/en
Satoh Yousuke Shouten
PROCESSED & SNACK PRODUCTS
PROCESSED & SNACK PRODUCTS
Tofu
天ぷら粉 Tempurako
( Tempura Flour)
See p29
Nisshin Tempura-ko & Pan-ko
Part of the Nisshin Seifun Group, Nisshin Foods Inc. produces
top quality wheat flour products. Tempura-ko is a convenient
tempura batter mix for one of Japan's most popular dishes. It
seals in the freshness of any ingredient – just coat and fry for
deliciously crisp and fluffy tempura. Made from wonderfully
soft bread, Pan-ko breadcrumbs are perfect for schnitzels
and croquettes, as well as for frying seafood and vegetables,
ensuring a light, crunchy finish. Both products are available in
commercial and home-sized units.
Nisshin Foods Inc.
Address: 19-12 Nihonbashi Koami-cho, Chuo-ku, Tokyo
103-8544 Japan
Tel: +81-(0)3-5641-8115 Fax: +81-(0)3-5641-8820
E-mail: kosugii@mail.ni-net.co.jp Web: www.nisshin.com
47
Japanese Tableware / Japanese Equipment
和風食器 Wafu Shokki
( J a p a n e s e Tableware)
和風食器 Wafu Shokki
( J a p a n e s e Tableware)
Yamashita Kogei Tableware
Typhoon supplies an excellent range of quality Japanese tableware,
from traditional items to complement and enhance your tabletop,
to contemporary whiteware suitable for the finest culinary
creations. Inspirational shapes are finished in unique glazes
offering a modernistic look for your presentation. In addition,
they stock bento boxes, tetsubin, hangiri, sushi oke, miso bowls,
and more. Their products are on view at their London showroom,
where both cash-and-carry and a delivery service are available.
Yamashita Kogei is based on the southern Japanese island
of Kyushu, and is renowned for the quality of its ceramics,
bambooware, glassware, lacquerware and paper and wood
products. It has been providing the finest quality tableware to the
catering trade, including many leading Japanese restaurants, for
over 30 years. Products are made entirely of natural materials and
are ideally suited to the delicacy of Japanese cuisine, creating an
authentic and traditional Japanese setting for any meal.
Typhoon Ltd.
Yamashita Kogei Inc.
Address: Unit K, Colindale Business Park, Carlisle Rd.
London NW9 0HN U.K.
Tel: +44-(0)20-8200-5688 Fax: +44-(0)20-8205-5088
E-mail: sales@typhoonltd.com
Web: www.typhoonltd.com
Address: 13-43 Shonin Naka-machi, Beppu-shi, Oita 874-0034 Japan
Tel: +81-(0)977-66-4383 Fax: +81-(0)977-66-4385
E-mail: info@takebito.com
Web: www.takebito.com
Wafu Bihin
( J a p a n e s e Equipment)
(At China Office or Tokyo Showroom: see facing page)
Wafu Bihin
( J a p a n e s e Equipment)
Professional Kitchen Appliances
Japanese Equipment
Iwatani has thirty years of experience as a supplier of tableware and
professional kitchen equipment to the European market. Brands and
products available are: Iwatani Cooking Torch Burner (www.iwatani.
com), TIGER Air Pump Jug & Rice Cooker (www.tiger.co.jp), Taiji
Sake Warmer & Towel Warmer (www.taiji.co.jp), Nikko Table Top for
Professional Use (www.nikko-company.co.jp/tabletop/aboutus) and
Hirota Japanese Glassware (www.japan-company.jp/hirota-glass).
Supply of spare/replacement parts guaranteed. Iwatani and TIGER
can be shipped within 10 days; crockery is delivered within 8 weeks
after indication that sample provided is fit for purpose.
There’s so much more to Japanese cuisine than sushi. Many
noodle, meat, and poultry dishes are enjoyed on a daily basis
in Japan, yet remain relatively unknown overseas. Yayoi Trading
provides access to a vast range of Japanese cooking equipment
and sundries at domestic wholesale prices. The lineup includes
crockery, general cooking equipment (knives, chopping boards,
nabe pots, rice cookers), cooking machinery (sushi machines,
gyoza machines, noodle-making machines), interior decorations
(personalised noren curtains, lanterns), and chef wear, as well as
kimono, craftware, and consumable items.
Iwatani Corporation (Europe) GmbH
Yayoi Trading Co., Ltd.
Address: Immermannstrasse 40, 40210 Düsseldorf, Germany
Tel: +49-(0)211-16666-13 Fax: +49-(0)211-16666-23
E-mail: info@iwatani.de Web: www.iwatani.de
Address: 3-41-1 Horinouchi, Suginami-ku, Tokyo 166-0013 Japan
Tel: +81-(0)3-3315-5799 Fax: +81-(0)3-3311-4721
E-mail: yayoitrading@yahoo.co.jp
Distribution Contact company directly (Att: Tomoko Enosawa)
F O O D - R E L AT E D P R O D U C T S
Typhoon Japanese Tableware
Distribution Europe: 32 79
49
Suppliers of Equipment to make Sushi and Japanese Food
Sushi-making Machinery / Rice-washing Machinery / Noodle-making Machinery
すし製造機 Sushi Seizoki
(Sushi-making Machinery)
Suzumo Machinery
Easy to Open Wrapped Sushi
featuring Unique Patented Film
Biome supplies original sushi-making equipment, mainly from Suzumo
Machinery, the pioneering Japanese company which developed the
world's first sushi robot. Biome's equipment makes high quality sushi
delicately, and assists skilled chefs in producing sushi more quickly.
Biome also supplies advanced machines so non-experts can still
produce great tasting sushi with ease. Biome offers equipment for
rice washing, cooking, blending, and vegetable cutting plus nigiri
and maki-making equipment, maki cutters, and its patented sushi
wrapping system for beautifully wrapped, individual pieces of sushi.
Address: Unit 1 Sky Business Park, Eversley Way, Thorpe, Surrey
TW20 8RF U.K.
Tel: +44-(0)1308-455722 Fax: +44-(0)1308-800094
E-mail: sales@biomelimited.com Web: www.biomelimited.com
洗米機 Senmaiki
(Rice-washing Machinery)
(Sushi-making Machinery)
Sushi Making Machines
Mr Nigiri & Miss Maki
Fujiseiki has been producing food machinery in Japan since 1962, and
in recent years the company has increased exports of its products.
Fujiseiki Europe was established chiefly in order to market sushi and
noodle-making machines to European customers and provide aftersales support. Making sushi is a very difficult art to master, particularly
the moulding of nigiri-sushi and the rolling of maki-sushi. These two
compact and easy-to-use machines are the perfect solution, allowing you
to create all of the most popular varieties of sushi quickly and effortlessly.
Fujiseiki Europe Ltd.
F O O D - R E L AT E D P R O D U C T S
Biome Ltd.
すし製造機 Sushi Seizoki
Address: 1st Fl. 5-7 Folgate St. London E1 6BX U.K.
Tel: +44-(0)20-7092-9921 Fax: +44-(0)20-7092-9923
E-mail: info@fujiseiki.co.uk Web: www.fujiseikieurope.eu
製麺機 Seimenki
(Noodle-making Machinery)
Sushi Wrapping System
Innovative and beautiful – our individual sushi
wrapping system featuring patented sealing to
prevent fish discolouration.
Maki Cutter
NEW Nigiri Robot
“RICEMINI” AUTOMATIC
RICE WASHING MACHINE
Maki Robot
for round rolls
NEW Maki Robot
for traditional
shaped rolls
Rice Cooker
using IH technology
to cook rice perfectly
Rice Blender
blending with vinegar
to make delicious rice
Unique Gyoza Cooker to deliciously
steam and sear the gyoza for a lighter,
healthier taste
Biome Ltd.
Unit 1 Sky Business Park, Eversley Way, Thorpe, Surrey TW20 8RF U.K.
Tel: +44- (0)1308- 455722 Fax: +44-(0)1308-800094
sales@biomelimited.com www.biomelimited.com
We supply Sushi Conveyor systems (Kaiten) designed and built to suit your restaurant
KONICA MINOLTA TECHNOPRODUCTS CO., LTD. has been selling
the RICEMINI since 1977, and now the RICEMINI enjoys a high
reputation around the world. Washing rice seems simple but training
is normally needed to guarantee the best results. The RICEMINI is
designed to help you achieve a perfectly consistent result every time
without special training for your staff. VOX TRADING CO., LTD. is
the international sales agency for RICEMINI, and is happy to answer
any questions you may have concerning the RICEMINI.
VOX TRADING CO., LTD.
Address: 14-15 Nihonbashi Odenma-cho, Chuo-ku, Tokyo 103-0011 Japan
Tel: +81-(0)3-3665-4652 Fax: +81-(0)3-3665-6258
E-mail: 021yn@voxtrading.jp Web: www.voxtrading.jp
Distribution Asia: 179 180 187 193 Others: 197 201 212
Ramen Noodle-Making Machine
Sanuki Menki has been producing quality, reliable noodlemaking machinery for over a century. Sanuki's automated
machines help to reduce costs and allow businesses to create
original noodles (ramen, udon, soba) and pasta through precise
control of width, bite, and texture. The high performance,
compact Seto TS-1P (left) combines a noodle maker and mixer.
The SS-8P (right) is a churner/mixer that ensures perfectly even
dough. Compact and energy-saving, it’s simple to operate. All
products bear CE marking as a guarantee of safety legislation
compliance. Catalogue available on request.
S.A.R.L Santop
Address: 4 rue Chabanais 75002 Paris, France
Tel: +33-(0)1-42-96-90-64 Fax: +33-(0)9-56-00-52-23
E-mail: santop@free.fr Web: www.menki.co.jp/kaigai
Distribution Europe: 32 79
51
2012 Food
Trade Fairs
Here we list the essential information on food
trade fairs taking place Europe and Japan
in 2012. Discover where to go and when
to keep up with the latest trends, products,
and service innovations in the food and drink
industry worldwide.
Tuna belly
er e!
st n
gi nli ,-)
Re O � 35
ow e
N (sav
Ethnic
Foods
Europe
2012
Ethnic Foods Europe
27 – 29 March 2012
Brussels Exhibition Centre, Belgium
Date
Event
Location
13-17
Feb.
Prodexpo’ 2012
Moscow, Russia
www.prod-expo.ru
Expocentre
15-18
Feb.
BioFach 2012
Nuremberg, Germany
www.biofach.de
Exhibition Centre Nuremberg
21-24
Feb.
HCJ 2012
www.jma.or.jp/hcj
Tokyo Big Sight - Tokyo
International Exhibition Center
25 Feb.
-4 Mar.
SIA 2012
Paris, France
www.salon-agriculture.com
Paris Expo Porte de Versailles
26 Feb.
-1 Mar.
Hotelympia 2012
London, U.K.
www.hotelympia.com
ExCeL
4-6
Mar.
ProWein 2012
Düsseldorf, Germany
www.prowein.com
Düsseldorf, Exhibition Centre
6-9
Mar.
FOODEX JAPAN 2012
Chiba, Japan
www.jma.or.jp/foodex
Makuhari Messe
9-14
Mar.
Internorga
Hamburg, Germany
internorga.com
Hamburg Messe
27-29
Mar.
Ethnic Foods Europe
Brussels, Belgium
www.ethnicfoodseurope.com
Brussels Exhibition Centre
Tokyo, Japan
Exhibitors
Visitors
Contact
2,003
51,123
Expocentre
2,346
44,591
NürnbergMesse GmbH
804
84,251
Japan Management
Association
1,113
678,732
Comexposium
1,000
32,000
Fresh RM
3,600
39,000
Messe Düsseldorf GmbH
2,399
74,936
Japan Management
Association
1,144
100,000
200
42,000
RA
AIR
2 0W1O0R LFDO FOODO DT RT A
DDEE FFA
RS
Mor
200 e e than
xhibit
from
or
2
New 0 countr s
ies
su
conte ppliers, ne !
n
w
of ins t and lots
pirati
on!
2012 Food Trade Fairs
Humburg Messe und
Congress GmbH
Expo Communications BV
See p62
ORIENTAL • ARABIC • INDIAN • TURKISH • MEXICAN •
AFRO-CARIBBEAN - AND MORE WORLD FOOD
Most Wanted Trade Event. Essential for Food Professionals from
Retail and Food Service
Register now online for your free ticket
Don’t Miss it!
www.ethnicfoodseurope.com
Ofﬁcial Organiser
Media/Press Partners
1-2
Apr.
Natural and Organic Products
Europe 2012
www.naturalproducts.co.uk
FABEX 2012
4-6
Apr.
Wine & Gourmet Japan 2012
fabex.jp
www.wineandgourmetjapan.com
See p64
24-26
Apr.
Olympia
Tokyo, Japan
4-6
Apr.
20-22
Apr.
London, U.K.
Tokyo, Japan
PIR. The Hospitality Industry
Moscow, Russia
www.pir.ru
Crocus-Expo
European Seafood Exposition
2012
Brussels, Belgium
www.euroseafood.com
Brussels Exhibition Centre
514
7,587
Diversified Business
Communications UK Ltd.
375
45,168
Japan Food Journal Co.,
Ltd.
106
63,478
Koelnmesse Pte Ltd.
850
50,000
PIR Group
1,678
25,168
Communications
63
www.wineandgourmetjapan.com
2012 Food Trade Fairs
Date
24-27
Apr.
An Encounter With The World’s
Finest Food and Beverage Professionals in Japan
Wine & Gourmet JAPAN
4 - 6 April 2012
TOKYO BIG SIGHT, TOKYO, JAPAN
22-24
May
Event
Location
GastroNord
Stockholm, Sweden
www.gastronord.se
Stockholmsmässan
London International Wine Fair
2012
London, U.K.
www.londonwinefair.com
ExCeL
Tokyo, Japan
ifia/HFE Japan 2012
5-8
Jun.
Fooma Japan 2012
www.foomajapan.jp
3-4
Jul.
Imbibe Live 2012
London, U.K.
www.imbibe.com/live
Olympia
The 14th Japan International
Seafood & Technology Expo
Tokyo, Japan
Jul.
www.ifiajapan.com
Tokyo, Japan
www.exhibitiontech.com/seafood
2-4
Sep.
Speciality & Fine Food Fair 2012
London, U.K.
www.specialityandfinefoodfairs.co.uk
Olympia
20-21
Sep.
lunch! 2012
London, U.K.
www.lunchshow.co.uk
Business Design Centre
The Boutique Bar Show London
London, U.K.
www.boutiquebarshow.com
Royal Horticulturals Halls
Sep.
Tokyo, Japan
3-5
Oct.
Hi/S-tec Japan 2012
www.hijapan.info
8-10
Oct.
The Restaurant Show 2012
London, U.K.
www.therestaurantshow.co.uk
Earls Court 2
SIAL 2012 - The Global Food
Marketplace
Paris, France
21-25
Oct.
www.sialparis.com
Paris-Nord Villepinte
Contact
600
27,221
Stockholmsmässan
(Stockholm International
Fairs)
1,500
13,754
Brintex
336
26,598
Food Chemical News
Paper Inc.
EJK Japan, Ltd.
645
89,813
The Japan Food
Machinery Manufactures’
Association
N/A
7,000
Monomax Ltd.
378
25,537
Japan Fisheries
Association
600
8,307
Fresh RM
200
4,310
Communications UK Ltd.
N/A
541
40,508
350
N/A
2010 FOOD TRADE FAIRS
23-25
May
Exhibitors
Visitors
Boutique Bar Show
UBM Media Co., Ltd.
William Reed Business
Media
5,838
136,381
Comexposium
1,450
107,091
Reed Expositions France
Glassware courtesy of Zwiesel 1872
International Wine & Gourmet Foods, Hotel, Foodservice Equipment, Supplies & Services,
Exhibition & Conference in Tokyo, Japan
11-15
Nov.
Equip’Hotel
Paris, France
www.equiphotel.com
Porte de Versailles
21-23
Nov.
BioFach Japan 2012
Partner Events
Koelnmesse Pte Ltd
Ms Marisa Dünkel
Tel: +65 6500 6715
Fax: +65 6294 8403
m.duenkel@koelnmesse.com.sg
15
9
www.biofach-japan.com
Tokyo, Japan
165
16,119
NürnbergMesse GmbH
65
NEW EAT-JAPAN
RECIPE SITE
L AUNCHED
Bookmark Eat-Japan’s new site, dedicated to recipes, ingredient information and all the
practical information you could need to make delicious, authentic Japanese food in the
home. Featuring our regularly updated recipe database, an exhaustive food glossary,
our practical guide to making sushi, monthly features about Japanese food, as well as
cookery class listings and restaurant reviews. Great for consumer trend monitoring too!
RECIPES
FOOD GLOSSARY
Search our extensive database of authentic and
fusion dishes; whatever you love about Japanese
food, you can learn how to cook it here.
A useful reference tool detailing Japanese
ingredients, from the everyday to the less familiar,
with images and Japanese pronunciation.
SUSHI PERFECT
MONTHLY FEATURE
Step-by-step instructions for sushi rice and
popular kinds of sushi, as well as sushi history, sushi
types, and shopping and ordering tips.
Deepen your knowledge of Japanese cuisine with
our monthly feature covering seasonal dishes, key
ingredients, and Japan’s rich food culture.
Subscribe to our E-Newsletter and follow us on Facebook and Twitter
Clearspring Ltd.,
WWW.RECIPES.EAT-JAPAN.COM
Fish
A splash of inspiration, a world of possibilities

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 

kikkoman.co.uk

WWW.TRADE.EAT

Transcription

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