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Articles
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Sekku refers to the five festivals that are celebrated in Japan to indicate the changing seasons. Having evolved from Chinese customs and traditions, the five “sekku” include: Jinjitsu on 7 January (F...
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It’s not just about how you make your products, it’s where you make it. Contributing writer Annabelle Fernandez goes kura-hopping in Fukuoka to get the inside scoop on the secret ingredient behind thr...
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It’s not just a breaded piece of meat deep-fried to crispy perfection. Katsu is also eaten by the Japanese before an important exam or game as the word “katsu” also means “to win”. We find out what ma...
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Akakura Red Fried Noodles A hop and a skip away from the Akakura ski centre, this comforting noodle dish is just what the doctor ordered after a challenging day on the slopes. Shiso leaves and Japane...
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Kaiseki is a traditional multi-course Japanese dinner that also refers to the collection of skills and techniques that go into the preparation of such meals. A traditional kaiseki meal often focuses o...
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We’ve been told not to play with our food, but bento artist Keisuke Umeda breaks these rules by creating beautiful, yet whimsical works of art that are just as edible. And while bento sets may be a co...
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French-inspired bakery Patisserie G, shares with us her journey learning more about this Japanese rice wine. When I started Patisserie G, I knew I wanted an alcoholic aspect to the place. However...
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Shoyu-koji, or soy sauce malt, is soy sauce that has been fermented again with koji (rice malt that has been treated with the fermentation culture, Aspergillus oryzae). We use this ingredient all year...
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As the temperature drops during autumn in Japan, there are plenty of reasons for gourmands to rejoice. Not only will the tastiest fish make their return to the colder waters up north, autumn is also t...
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Metalware and cutlery from the Tsubame-Sanjo Regional Industries Promotion Center This centre is where manufacturers from all over Tsubame and Sanjo showcase their wares, so whether you’re after fi...
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In Japan, salt is not just a condiment used to add flavour to food. The Japanese have created a wide variety of salts to complement and enhance the flavour of various ingredients. Here’s a look at som...
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Authentic teppanyaki cooking is more than fancy theatrics; three chefs show us what it takes to be the true masters of the teppan. There is no denying that Singaporeans love Japanese cuisine,...
