If it takes time to become acquainted with a person in any meaningful way, then a bowl of noodles needs to be raised for John Daschbach. After spending an entire year filming a master ramen chef, the Tokyo-based filmmaker’s latest film Come Back Anytime beautifully captures the feeling of finally getting to know someone.
Continue reading “Guest Post: A Bowl Of Heart: A Film About More Than Just Ramen”
Japan is famous for having some of the most unique food in the world, which also extends to snacks and sweet treats. As someone with a massive savoury and sweet tooth, it was a lot of fun to dive into a Sakura Co box that housed a themed range of Japanese snacks and discover new surprises.
Continue reading “Diving Into The Wonderful World Of Japanese Snacks With A Sakura Co Box”
When it comes to food recipes, I love mixing and matching ingredients from different cultures to experiment with flavours and indulge my own creativity. Many of my recipes are influenced by Japanese ingredients and one of the most recent dishes I’ve experimented with is beef and sake kasu pie with green beans.
Read on to learn how to make this crunchy and delicious pastry meal in your own kitchen.
Continue reading “Learn How To Make Scrumptious Sake Kasu And Beef Pie With Green Beans”
When it comes to Japanese ingredients, koji is one of the most versatile and misunderstood food products out there. I like to think of it as the Batman of the fermentation world because it’s the hero mould we need and deserve. It elevates everything it comes into contact with and makes food and drink more delicious.
So, it’s always great to see more brands spreading the koji love and that’s the case with Koji Soupe. I caught up with owners Yota and Noriko Suzuki, who are on a mission to bring more koji awareness to Montreal.
Read on to learn more about the business, what got them interested in fermentation and where they see the future of Koji Soupe.
Japanese food is among the most diverse and multi-layered cuisine on the planet, with flavour profiles that spark the imagination. A large volume of regional Japanese food doesn’t get to be experienced outside of the country, so it’s wonderful to see businesses like Kokoro Care Packages changing that by offering bespoke Japanese food hampers from regions all over Japan.
Run by Lillian Hanako Rowlatt and Aki Sugiyama, Kokoro Care Packages is built on a foundation of bringing people closer together with new foods and tastes. I had the opportunity to see what was in Kokoro’s Community Favourites of 2020 package, which really opened my eyes to the huge range of regional Japanese products that are out there.
Continue reading “Kokoro Care Packages Offers A Diverse Range Of Regional Japanese Food Products”
It’s a known fact that Japanese sake goes well with pretty much anything, especially chocolate! Alice Ngan has explored this combination with Ecila Sake Chocolates, a brand that uses sake and sake kasu to create premium chocolate products.
Yamato Magazine presents an interview with Alice that covers her experience in sake, opening up a chocolate business in Toronto and exploring the local nihonshu scene. Remember that stressed is dessert spelt backwards, so grab your favourite sweet treat and enjoy reading this interview at your leisure.
The Kokoro Files shares the stories of people who’re connected to Japan through heritage, food, culture and travel experience. The word ‘Kokoro’ is Japanese for heart, but it’s more than the physical organ. Kokoro is passion, love and connection all at once and Lillian Hanako Rowlatt channels that sentiment with Kokoro Care Packages.
Yamato Magazine caught up with Lillian about the story of her brand, her love of Japanese cuisine and her desire to help local farmers share their produce with a worldwide audience.
Sticky, pungent, bold
Marmite of Japanese food
love it or hate it
From chefs to bartenders, Japanese food and drink has touched the lives of many people. It’s been a catalyst for changing lives and bringing new conversations to culinary communities across the globe.
For Akiko Katayama, promoting Japanese cuisine has become a life-long pursuit and Yamato Magazine had the pleasure of interviewing her about her experiences. A tenured food writer, host of the Japan Eats! Podcast and representative of the New York Culinary Academy, Akiko is a leading expert in the world of Japanese food and beverages.
Read on to learn about how she became a food journalist, what it means to judge top-ranking chefs and how the story of Japanese cuisine continues to evolve.
Across the world, there’s been an explosion of interest in Japanese ingredients, with chefs and bartenders infusing things like sake, dashi, miso and shochu into their culinary creations. Fresh wasabi is another ingredient that’s become highly prized, especially when you consider that much of the stuff that comes in mass-produced paste form is probably horseradish or mustard.
Pound for pound, wasabi is arguably the most expensive vegetable on the planet because of how it’s produced and the demand for getting hands on the genuine article. Down in the South-East of England, The Wasabi Company has made a name for itself by growing fresh wasabi and championing it across the globe.
Continue reading “Get Your Fresh Wasabi Fix With The Wasabi Company”
Yamato Magazine 