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Articles
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On 1 October 2015, over 50 local restaurants will be shouting, “Kanpai!” as we welcome the sake season in Japan and Singapore. T his year, we kick off Sake Week with The Day of Sake! On 1 Octob...
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Following the success of Oishii magazine these past two years, it gives me great pleasure to introduce the inaugural issue of Oishii Kanpai, a supplement about Japanese sake and sake culture, that wil...
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John Gauntner is a name that needs no introduction in the sake industry. Read on to learn more about this illustrious figure. If you have a niggling question about sake or sake culture, John Gauntner...
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Not quite sure what’s the difference between a “ginjo” and a “junmai”? You’ve come to the right place, because your sake education starts right here. Sake is known around the world as the Japa...
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What happens when a well-loved Singaporean brand becomes the franchisor of a beloved Japanese cream puff? Jesher Loi,Director, Branding & Marketing Development, Ya Kun International Pte Ltd, tells...
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Although Doi Brewery was established about two centuries later than other sake breweries, it soon became well known for producing fine, award-winning sake. Kiyoaki Doi, president of Doi Brewery, expla...
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As a treasure trove of world-class produce, it would be challenging not to bring home a luggage filled with Shizuoka’s amazing treats! Fuji No Sui, Green Tea Bags Specialising in gyokuro (the high...
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When you’re wedged between Japan’s highest mountain and deepest bay, there is no doubt you are standing in the presence of gastronomical greatness. Welcome to Shizuoka prefecture, home to the magnific...
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“Ever since I was a little kid, I’ve been infatuated with Japan and some of my most memorable meals as a chef have been in Japan. The best sushi I’ve ever had was at Sushi Shin in Tokyo; the ingredien...
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Summer in Japan is quite unlike anywhere else in the world. The enervating heat and humidity can leave one feeling listless and lethargic. In fact, the Japanese have even coined a term for this experi...
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The terms “matcha” and “sencha” are used interchangeably, but they are actually two very different variants of green tea. And just how did the Japanese tea ceremony evolve? Find out everything you wan...
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Before my trip to Shizuoka, I had the privilege of interviewing Chef Tetsuya Wakuda of Waku Ghin here in Singapore. While I could tell the absolute trust he places in Yuko Unno and her recommendations...
