Serge the Concierge

Kibo celebrates Food and Spirit of People of Tohoku One Year After the Earthquake

After first shock and aftershocks of the earthquake that hit the Tohoku region in March 2011 subsided, Elizabeth Andoh decided to pay tribute to food, traditions and spirit of the people of Tohoku.

The result of her work is and e-book titled Kibo 'Brimming with Hope' to be published by Ten Speed Press on February 28, 2012.

In an interview on NPR's All Things Considered (February 9, 2012) she also said that she wanted to document recipes of the region as in moments of chaos, some ancient recipes and tradition tend to fall into oblivion.

The Tohoku region is known as an important Sake and Miso producer.

With that in mind, alongside recipes, Elizabeth Andoh included Sake pairing suggestions.

A share of the profits from Kibo will go to a fund helping people from Tohoku recover.

In case you missed it, you may want to read the Kansha Kitchen Conversation i had with Elizabeth Andoh in October 2010.

Food and the human spirit headline Tokyo Thursdays # 222

Previously: Umeshu and Shoshu Liqueur Filled Chocolates for a Japanese Valentine's Day

Umeshu and Shoshu Liqueur Filled Chocolates for a Japanese Valentine's Day

Showing your love with sweets is common practice on Valentine's day.

After mentioning that February 2012 is Shochu Month is New York, I discovered thanks to Robbie Swinnerton of Tokyo Food File that Shochu and Umeshu Liqueur Filled Chocolates are one of the options Japan offers.

I would be curious to know what other liqueur filled chocolate bonbons are popular around the world for Valentine's Day.

Liqueur heart, Valentine's Day in Japan for Tokyo Thursdays # 221

Previously:  February is Shochu Month in New York, Low Calorie, Healthy Spirit in Japan, Really?

(* Photo courtesy of Tokyo Food File, all rights reserved)

February is Shochu Month in New York, Low Calorie, Healthy Spirit in Japan, Really?

Still in the mood for change that each new year brings and searching for a low calorie, healthier spirit (does such a thing exist?), in Japan Shochu is considered the drink of choice and over the past decade as grown to a position where it outsells Sake.

Lucky us in the NY tri-state area, to drum up interest in Shochu, the Japan External Trade Organization (JETRO) and The Japan Sake and Shochu Makers Association (JSS) will host ‘Experience Shochu, the National Spirit of Japan,’ a cross section of events in February 2012.  

On the program:

Along with restaurant promotions and a party showcasing Shochu during Fashion Week, a special day of tastings and a trade seminar featuring Junior Merino of the Liquid Chef will take place at the Astor Center, a veritable wine and spirits institution in its own right.

JETRO and JSS will partner with restaurants for a variety of tasting promotions on Sunday, February 12th as part of NY Shochu Night Out. Participating restaurants are Inakaya (231 W 40th Street), Robataya (231 E 9th Street) and Sakagura (211 E 43rd Street B1F). On this evening, a free Shochu tasting will be offered for dinning guests.

On Monday, February 13th, JETRO will host a day of Shochu tasting at the Astor Center featuring 16 Shochu producers. The walk around tastings (with a trade/press audience in the afternoon and a consumer event in the evening) will highlight leading artisan Japanese Shochu producers. Attendees will have the opportunity to taste a variety of Shochus from each producer and talk to the spirit makers. During the afternoon tasting, trade and media are invited to an hour long seminar by Toshiro TAKAHASHI, Director of JSS, and noted mixologist Junior Merino. He will discuss Shochu history, production and versatility as a neat spirit and cocktail component.

16 producers and their labels that will be featured at the Astor Center tastings are as follows:

Company Name	Labels
KITAYA	• Gokoo  • Jinkoo  • Gyokuro  • Yosaku
SHINOZAKI	• Sennen-no-nemuri  • Amaou-Umeshu Amaou-Hajimemashita
NISHI YOSHIDA SHUZO	• Ark Jakuunbaku  • Kintaro Mugi Shochu - Roasted Barley  • Tsukushi Mugishocyu - Black Label  • Tsukushi Mugi Shocyu - White Label
GENKAI SHUZO	• Barley Shochu IKI
YAMANOMORI	• Yama No Mori Shochu
SENGETSU SHUZO	• Sengetsu  • Kawabe  • Koisisou
TAKAHASHI SHUZO	• Hakutake Shiro
SANWA SHURUI	• Iichiko Special  • Iichiko Frasco  • Iichiko Kurobin  • Iichiko Silhouette  • Iichiko Seirin
KOMASA JYOZO	• Kozuru Kuro  • Kura No Shikon  • Window's Mugiichi  • Window's Migaki
SATSUMA SHUZO	• Satsuma Shiranami  • Kuro Shirnami  • Satsuma Otome  • Kuradashi Genshu  • Kannoko  • Kohaku No Yume  • Mugiwara Boushi
FUKIAGE SHOCHU	• Kaikouzu  • Fukiage Mugi
YAMAMOTO SHUZO	• Satsuma Godai  • Satsuma Kurogodai  • Satsuma Godai Umeshu
KYOYA DISTILLER & BREWER	• Kappa no Sasoi-mizu  • Heihachiro  • Hebess Cool
KUMEJIMA'S KUMESEN	• Kumejima's Kumesen  • Aragoshi Kumi's Umeshu
ZUISEN DISTILLERY	• Zuisen Hakuryu
TARAGAWA	• Ryukyu Ohcho

Wondering how to order, drink, serve Shochu, check the How to Shochu article bt New York Mutual Trading.

If you are in New York area and want to experience Shochu first hand, Sign Up Online for FREE consumer tasting taking place at Astor Center on February 13, 2012 from 6 pm to 8:30 pm.

Healthy toasting for Tokyo Thursdays # 220

Previously: Ame, Kumori, Yuki, Waku Waku Japanese Video Lessons, Courtesy of Japan Society

(* Illustration is wheat shochu "horsetail black" by Nishi Yoshida from pages of Rakuten site)

Ame, Kumori, Yuki, Waku Waku Japanese Video Lessons, Courtesy of Japan Society

If like me you put yourself in 'beginners' group as far as Japanese language is, a fun and easy way to start is Waku Waku Japanese video lessons courtesy of Japan Society.

Most recent lesson is about the weather.

 

During the winter months, Ame (Rain), Kumori (Clouds) and Yuki (Snow) are useful words.

Talking about the weather for Tokyo Thursdays # 219

Previously: Chewing and Spitting Out Rice Was Key in Making Kuchikami Sake

Chewing and Spitting Out Rice Was Key in Making Kuchikami Sake

Nosing applies to whisky and tequila tasting it works as well for Sake according to Nosing around Nada, the nation's sake-brewing mecca (Japan Times, January 8) by Alon Adika.

The author starts by mentioning that "chewing and spitting out rice, unseemly as it sounds, is a key step in making kuchikami (literally, "mouth-chew") sake, an early form of the now world-famous drink."

The 'chewing and spitting' part reminded me of being told that in my native Brittany, there used to be signs in local bars advising customers not to spit or speak Breton.

Alon Adika notes that Nada has been known as a Sake production area since 17th century.

Spitting is not involved anymore, one of the main ingredients is Miyamizu water.

Nosing around for Tokyo Thursdays # 218

Previously: Nengajo Postcards Contest from Embassy of Japan in Washington D.C, Year of Dragon Flavors

(* Illustration is Kiku-Masamune Sake Brewery Museum from pages of Official Kobe Tourism Site, Feel Kobe)

Nengajo Postcards Contest from Embassy of Japan in Washington D.C, Year of Dragon Flavors

The Japan Information and Culture Center (JICC) at Embassy of Japan in Washington D.C asked adults and kids alike to offer their Design ideas for Nengajo Cards...

My favorite in Adult group is by Kiersten Goins.

Dragons show their firing power in Youth Division with Jasmine Ying.

Happy year of the dragon.

Celebrating New Year's arrival for Tokyo Thursdays # 217

Previously:

Bridged to the World in 700 Letters, Tsune Sesoko, Thought in Japan, Gallery A4, Tokyo, Til' January 19

 

Bridged to the World in 700 Letters, Tsune Sesoko, Thought in Japan, Gallery A4, Tokyo, Til' January 19

Before text messages, twitter, facebook and blogs, for decades people located in different countries and continents exchanged news and ideas via air mail.

A vivid example of that is 'Thought in Japan, 700 Air Mail Letters, Japan Bridged to the World by Tsune Sesoko' an exhibit at Gallery A4 in Tokyo.

Exhibit runs until January 19, 2012.

Gallery A4 is closed from December 30, 2011 to January 3, 2012 for the New Year holidays.

Art of letter writing for Tokyo Thursdays # 216

Previously: Nikka, Whisky Flavored Bread by Kenji Kobayashi

 

(* image above from Gallery A4 site, site is mostly in Japanese)

Nikka, Whisky Flavored Bread by Kenji Kobayashi

Kenji Kobayashi fell in love with French bread in his native Japan via Paul (chain of stores in France).

He decided to come to France to learn the trade.

Upon his arrival, he was disappointed to find out that what Paul outlets produced in France was nowhere near the quality of their Japanese cousins.

Working for a number of small bakers in France, he managed to get his official 'boulanger' diploma.

After that, he worked for large outlets whose industrial production was not for him. Thanks to a friend's introduction he landed at Du Pain et Des Idees (Bread and Ideas), a Parisian bakery known for its creative spirit under the stewardship of Christophe Vasseur.

The team he joined distinguished itself by being all female except for the owner.

Not content with making crusty baguettes day after day, Kenji Kobayashi has created distinct loaves such as Ginger bread with walnuts and maple syrup.

One that has captured the public's imagination is Nikka, a whisky flavored bread.

It was the star of a special evening at LMDW Fine Spirits in Paris recently where cheese, foie gras and of course whisky were paired with Nikka.

This piece is an adaptation of sorts in English from Rencontre avec un amoureux du pain, Kenji Kobayashi… et son pain au Whisky by Remi whose French only blog Painrisien is all about bread.

A Japanese man passion for bread in Paris for Tokyo Thursdays # 215

Previously: Glass of Richebourg, Domaine de La Romanee Conti Before Last Rites for Yutaka Kanzaki

(* Photo of Nikka and its creator Kenji Kobayashi courtesy of Painrisien)

Glass of Richebourg, Domaine de La Romanee Conti Before Last Rites for Yutaka Kanzaki

While everyone is busy compiling Top 10 books, songs, movies, travel destinations of 2011 and endless lists of gift ideas, French wine bloggeur Bicephale Buveur offers his version of the last supper with Vin pour un Enterrement (Wine for a Funeral)

He notes that for Yutaka Kanzaki of the 'wine' manga "Drops of God" a last glass of (? 1990) Richebourg from Domaine de la Romanée Conti before getting the last rites.

Need to add a bottle of DRC to your cellar, The Antique Wine Company shares details and prices on a few vintages from that Burgundy star.

Bicephale Buveur set his sights on Côtes du Jura "Les Varrons" from Domaine Labet as his last to be enjoyed wine, 100% Chardonnay.

Rare wines, manga and last rites for Tokyo Thursdays #214

(* Illustration from Domaine de la Romanee Conti site...Bicephale Buveur blog is in French only)

Simplicity and Time for Contemplation, Japanese Ofuro, Hinoki Hot Tubs Nec Plus Ultra

When was the last time you soaked in the tub without worrying about time?

Surroundings, the room where you bathe matter.

In Japan for Ofuro (bath), wooden hot tubs combine comfort and simplicity.

If your living space allows, setting your Ofuro in a room with a view (onto a garden) will add to its Zen quality.

Hinoki wood is nec plus ultra if price tag is not an issue.

Soaking in a hot tub in Japan is as much to soothe the soul and mind than the aching body.

A good introduction to this topic is The Japanese Bath (Gibbs Smith) by Yoshiko Yamamoto and Bruce Smith with great photography by Aya Brackett including cover (pictured above).

Unfortunately book is currently on back order and will be available again in March 2012.

Time for contemplation on Tokyo Thursdays # 213

Previously: Pine Cones as Placecard Holders at 16 Seat Restaurant Les Chanterelles in Tokyo

(* Image of The Japanese Bath cover from Aya Brackett's website)