Kirsten’s World: 柏崎：A Culinary Tribute
Food & Drink, Writers 
Comments Off on Kirsten’s World: 柏崎：A Culinary Tribute
By Kirsten Phillips (Niigata-ken, 2005-08)
As I have mentioned before, I am not well traveled in Japan. Hence, I have very little basis for comparison as far as varieties go. Whether or not a specific food was particular to my region or even just my town remains a mystery to me. A prime example of this is 新潟お米。 Known by the fancy name of Koshi Hikari. Is it the most delicious rice in all of Japan? I could not tell you with any certainty. I do not know what rice tastes like in other parts of Japan. The rice was certainly of a noticeable quality and texture and I was always happy to eat it but filled with rapture? Not so much.
I’ll tell you what did fill me with rapture, though. マーポーめん
Has no one else heard of this? Really? No one thought to do this?
Just across the bridge and right next to National Highway Route 8 was a tiny pink ramen-ya called Kuishinbo. Read More
Books: “Sake’s Hidden Stories” by JET alum John Gauntner
Books, Food & Drink, Writers Comments Off on Books: “Sake’s Hidden Stories” by JET alum John Gauntner
JET alum John Gauntner (a/k/a “The Sake Guy”) has just announced the publication of his new e-book, Sake’s Hidden Stories: The Personalities, Philosophies & Tricks of the Trade Behind the Brew.
From John’s Sake World Newsletter:
Sake’s Hidden Stories will give you a view to what goes on in the sake industry behind the brew we all love so much. The book goes into stories much deeper than the information we most commonly encounter; way beyond simply what ginjo-shu is, what junmai-shu is, or what the role of koji is. You will learn about the personalities behind the sake. You will see in just how much detail some brewers make sake, and how each is different in where importance is placed. And most significantly, something that has not been written about in any book on sake in English, you will meet more than a dozen brewers, and encounter their personalities. You’ll see what makes them tick, what drives them in their work, and how their histories and idiosyncrasies affect the sake they brew.
John, by the way, was the featured speaker in last night’s Annual Sake Tasting and Lecture at Japan Society in New York.
JET alum Chris Johnson headlines Megu’s Sake Supper
Events, Food & Drink Comments Off on JET alum Chris Johnson headlines Megu’s Sake Supper
Uncanny. Just after learning that one of the world’s leading sake experts, John Gauntner, is a JET alum and will be speaking at Japan Society’s upcoming Annual Sake Tasting and Lecture, it turns out that Chris Johnson (Oita-ken, 1992-95) will be leading the Megu Sake Supper on June 3. It also turns out that John and Chris know each other well. (Thanks to Su May and Megan for bringing this to JetWit’s attention.)
Megu Sake Supper Let Delta take you on a sake tour at Japanese hot spot Megu. Join sake expert Chris Johnson on a virtual trip to Japan via a five-course menu at this theatrical TriBeCan gem where the fish is flown in daily and the atmosphere is as authentic as the dishes it serves. Johnson will explain the art of sake pairings for each course, with dishes ranging from sushi to Kobe beef – you’ll be sure to go home with the knowledge to impress at your next Japanese dinner. And if you want to go visit the original Megu in Tokyo, Delta has a new flight launching to Narita on June 4.
Event Details: $100 for five courses with sake, tax and tip not included.
To Reserve: Call Asleigh Eaves at 917-306-2934 and mention “Zagat Presents.”
Date: June 3, 2009, 6:30 PM
Megu – 62 Thomas St. (bet. Church St. & W. B’way)
Japanese culture trends in NYC
Events, Food & Drink, Japan Trends Comments Off on Japanese culture trends in NYC
Many of us are now aware that modern Japanese culture has essentially turned New York City into New York-ku, with Pocky and Pretz widely available, new ramen shops and izakayas popping up every week and Japanese hair salons throughout the city. And of course you can’t swing a Kinokuniya bag without hitting a Japanese style karaoke bar.
But yesterday alone I noticed yet three more examples of Japanese culture–perceived as so impentrable by much of the world–penetrating further into New York-ku:
- City Bakery’s (3 W. 18th St) baked goods now all seem to have Japanese subtitles on the little signs sticking out from the muffins and other items.
- Opening of the Japanese Culinary Center (the “Other JCC,” as New York Magazine calls it) on 711 Third Ave. (entrance on 45th St. between Second and Third aves.) nymtc.com
- Gamar Jobat, a Japanese silent comedy duo (i.e, manzai) currently performing at the New Victory Theater (https://secure.newvictory.org/newvictory/tickets/production.aspx?PID=767&emailsource=GAMAR1212)
Have other examples to share? Post a comment or send an e-mail to jetwit [at] jetwit [dot] com.
JET alum sake expert John Gauntner at Japan Society May 19
Celebrity, Events, Food & Drink Comments Off on JET alum sake expert John Gauntner at Japan Society May 19
Just saw a Japan Times article on JET alum sake expert John Gauntner, and then this popped into my inbox:
|
LIMITED NUMBER OF TICKETS STILL AVAILABLE!
Annual Sake Tasting & Lecture
Koji-making is the heart of the sake brewing process. Koji is steamed rice onto which a special mold has been grown with great precision and skill that converts starches to sugars, which in turn are fermented to yield alcohol. Making good koji requires precise regulation of temperature and moisture, and nothing has a greater impact on the final flavors and aromas of sake. Like much of sake brewing, koji-making is more art than science. Sake expert John Gauntner discusses the art and science of making koji, what it is, the myriad ways it can be accomplished, and how tiny changes to koji can result in major differences in sake flavor. Followed by a sake tasting. Co-sponsored by the Sake Export Association. Tickets: Purchase tickets online or call the box office at 212.715.1258 |
Thanks to JET Liason Noriko Furuhata and JET alum Eric Campbell, both of whom work at the Consulate General of Japan in New York, for sharing the link to this Japan Times article about JET alum John Gauntner who has established himself as the leading non-Japanese sake expert in the world. And this on the heels of a recent JETAA NY sake tasting event at Bao Noodles, a restaurant owned by JET alum and sake sommelier Chris Johnson (Oita-ken, 1992-95).
Great stuff. Then again, is anyone really that surprised that JET alums would know sake so well? :-)
For more info, here are links to:
- the Japan Times article: http://search.japantimes.co.jp/cgi-bin/fl20090404a1.html
- John’s website: http://www.sake-world.com/ (filled with lots of good stuff)
- The five books he’s written on sake: http://www.sake-world.com/html/books.html (Yet another published JET alum author!)
- His Nihonshu columns that he wrote for the Japan Times for 8 years: http://www.sake-world.com/html/jt-archives.html
Perhaps going forward it’s time for JetWit to start keeping its eyes peeled for JET alum shouju sommeliers.
JETAA NY: Sake tasting at JET alum Chris Johnson’s Bao Noodles restaurant
Events, Food & Drink, JETAA Chapter Beat, Writers Comments Off on JETAA NY: Sake tasting at JET alum Chris Johnson’s Bao Noodles restaurant
Thanks to JETAA NY and JetWit webmaster Lee-Sean Huang (Oita-ken, 2003-06) for posting about the event on his blog (http://leesean.net):
I attended a sake tasting and dinner organized by JETAANY on Monday night at Bao Noodles. Chris Johnson (Oita-ken, 1992-95), JET-alum, sommelier, and owner of Bao Noodles, presented a tasting of his restaurant’s Vietnamese specialties paired with Momokawa and Murai Family sake. Chris is extremely knowledgeable about sake; he explained the different (…continued)
JETAA NY sake tasting with JET alum sake sommelier Chris Johnson
Events, Food & Drink, JETAA Chapters Comments Off on JETAA NY sake tasting with JET alum sake sommelier Chris Johnson
SAKE TASTING AT BAO NOODLES
When: Monday, May 4 at 7pm Where: Bao Noodles http://www.baonoodles.com/ 391 2nd Ave. between 22nd and 23rd St. (map) Price: $25/person (Originally $35) Limited to 25 people!!
JET Alum and Owner of Bao Noodles Chris Johnson has agreed to host this year’s JETAANY sake tasting. Bring your favorite sake glass and enjoy wonderful varieties of sake while snacking on Bao’s delicious Vietnamese creations. It will be a family style dinner with tastings of 6 different sakes from Japan as well as from the United States including, the very rare Champion Daiginjo which was honored at the 2008 Nanbu Toji Annual Competition and was a Gold Medalist at the 2008 Japan National New Saké Competition. For more information contact secretary [at] jetaany [at] org.
JETAA Chicago’s Japanese Food Hook-up
Food & Drink Comments Off on JETAA Chicago’s Japanese Food Hook-up
Getting our Japanese food fix in NYC, LA, SF, Seattle and even places like D.C., Portland and Atlanta is relatively easy. But what about the Midwest? The following article by JETAA Chicago Treasurer Todd Kaiser, which appeared in the Spring 2009 Issue of the JETAA Chicago Newsletter, is a helpful resource for any JET alums that end up in or plan to go to Chicago.
Todd Kaiser: Your Chicago-area Japanese Food Hookup
Need more natto for your superbowl party? Wanna stock up on Pocari Sweat for your marathon training? Here’s a quick list of places to buy Japanese food (and stuff) in and around Chicago:
Mitsua – www.mitsuwa.com – 100 E. Algonquin Rd. (Arlington Heights) – If you didn’t already know it, Arlington Heights is the Chicago suburb where a lot of Japanese people live and Mitsuwa is where they shop. Mitsuwa is a huge Japanese supermarket with authentic Japanese food and health & beauty products. Check out the Japanese food court, bookstore and CD shop.
H Mart – www.hmart.com – 801 Civic Center Dr. (Niles) – This Korean superstore is similar to Mitsuwa but newer, bigger and closer to the city. H Mart is Korean but you can find plenty of Japanese food too. There are a couple of nice ladies working at a table in the middle of the market making kimchi. Buy a big bag of it because it’s fantastic. Buy an extra bag and send it to me. Then check out the home center to pick up a hot carpet, bento box, rice cooker, and hamutaro slippers.
Chicago Food Corporation (Joong Boo Market) – www.chicagofood.com – 3333 N. Kimball – This is a smaller Korean market that also sells Japanese vegetables, rice, curry, natto, gyoza and more. Hit up the small food counter in the back if you’re up for Korean food. This market is small, older and crowded, but convenient.
Tensuke Market – 3 S Arlington Heights Rd (Elk Grove) – Tensuke is known in the J-community for a great seafood department and their sashimi grade fish is popular. If you can read Japanese, they also have plenty of J-Magazines. If you’re feeling really Japanese, stand there a few hours and read. No one will mind here. Try a sushi setto or donburi at the small restaurant in the back. Tell them I sent you.
JetWit BlogBeat by Crystal Wong
Blogs, Cartoon/Illustration, Food & Drink Comments Off on JetWit BlogBeat by Crystal Wong
JetWit Blog Beat by Crystal Wong (Iwate-ken, 2002-04) is a recurring item featuring posts from the blogs of various JET alumni. Crystal is a formerEnglish-language writer for Kyodo News. She now works as a media planner in Chelsea and sorely misses all her favorite midtown ramen joints.
This week was a busy one, with two JET alum blogs being added to the blogroll:
Welcome Chen Reichert, a Philly based JET alum and creator of Boto, a Japanese robot tourist inspired by her time in Japan. You can find out more about Chen, her designs and Boto’s adventures at her blog. 
Also be sure to check out the site of MEF alum Bruce Rutledge, the owner of Chin Music Press, a Seattle based independent publisher. His latest post mentions Clay Shirky’s recent piece on the future of journalism.
Devon Brown (Tokyo-to, 2002-2004) shares her tips on making better pasta.
Well-known blogger and Twitter guru Guy Kawasaki recently tweeted about Roland Kelts‘ (Osaka-shi, 1998-1999) interview with Japanese novelist Haruki Marukami. Read the interview here.
Also, last but not least, be sure to check out JET alum Lars Martinson‘s Tonoharu, listed on a host of year end top ten lists!
Jan Hagels
Blogs, Food & Drink Comments Off on Jan Hagels
Devon Brown (Tokyo-to, 2002-04) is a freelance writer with a focus on food. You can read more of her writing at TravelingTastebuds.blogspot.com.
What’s in a name? A friend introduced these buttery, easy to make, cookies to me about a week ago. They are so good that I have already baked my own batch at home, but what’s up with the name? Pronounced yan hagels, they sound more like a complicated squat thrust exercise than a cookie. Research revealed that these cookies are actually Dutch and they’re usually made around the holiday season. The cookies are topped with rock candy and almonds in the traditional recipe, but I prefer the simple walnut topping my friend uses. These cookies are fantastic with a cup of tea and, dare I say it, even easier to make than chocolate chip.
Click here for the recipe
The Chinese/Mexican Restaurant: A New York Phenomenon
Blogs, Food & Drink Comments Off on The Chinese/Mexican Restaurant: A New York Phenomenon
Devon Brown (Tokyo-to, 2002-04) is a freelance writer with a focus on food. You can read more of her writing at TravelingTastebuds.blogspot.com.
Have you ever walked into a Mexican restaurant only to find it staffed entirely by Chinese people? For 
those of you outside the New York area, I’m sure the answer is no. Last week I wrote a piece about this subject for bushwickbk.com and thought it might be interesting to share with a wider audience.
In 1991, motivated by the market saturation of Chinese restaurants, a Chinese immigrant named Mr. Zheng opened…
Click here for the rest of the story
Musubi: A Sushi Iteration
Blogs, Food & Drink Comments Off on Musubi: A Sushi Iteration
Devon Brown (Tokyo-to, 2002-04) is a freelance writer with a focus on food. You can read more of her writing at TravelingTastebuds.blogspot.com.
America is a wonderful place and I have to thank Alex Russel and his guest post for introducing me to an American snack original: musubi. Hawaii is known for mixing and melding multiple cultures to create something that is uniquely Hawaiian and Spam musubi is a crown jewel in this tradition. Made with spam, the ubiquitous canned ham brought to the islands by World War II soldiers, musubi proves to be a hearty snack worthy of the President of the United States. You can take Obama out of Hawaii, but…
Click Here for the rest of the story
By Kirsten Phillips (Niigata-ken, 2005-08)
Dudes, I have a confession.
I am scared shitless of the yaki-imoyasan.
Granted, I am a petit pussois and many things creep me out. But I will chalk this up to sheer cultural ignorance and unexplainable skeevies. The potato man is out to get me.
For those not in the know, a yaki-imo is a roasted sweet potato and a yaki-imo ya san is the elderly chap designated by some hellish force to peddle it. Oh, the sweet potato man ain’t lookin’ for your money or to warm your cramped fingers, friend. Nah-uh. He wants your soul. You’ve been warned. Read More
Traveling Tastebuds: Rice Spoon: An Alternate Use For Those Who Don’t Have Mixers
Blogs, Food & Drink, Writers Comments Off on Traveling Tastebuds: Rice Spoon: An Alternate Use For Those Who Don’t Have Mixers
Devon Brown (Tokyo-to, 2002-04) is a freelance writer with a focus on food. You can read more of her writing at TravelingTastebuds.blogspot.com.
Call me jealous because I am. I do not have a mixer. I have neither the counter space nor an extra $300 for one of those beautiful KitchenAid mixers that comes in so many lovely shades. The only good thing about being mixer-less, is that I get to be really self-righteous when it comes recipes that call for mixers, but could easily be done by hand. For those of you who suffer from this same affliction, there is a nice consolation prize.
Living in Japan I baked a lot…
