TRAVEL & FOOD

TRAVEL & FOOD (27)

Mari's Homemade Cooking Recipes

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Mari's Homemade Cooking Recipes

How to Make Miso-marinated Pork

Red miso (hatcho miso) has a very strong flavor. It’s sometimes compared to Vegemite or Marmite, and so some people don’t like to use it for miso soup. However, the strong flavor goes really great with pork given that pork also has a strong flavor.

Note: if you can’t find red miso, you can use 200 grams of brown miso instead.

  • Ingredients:
  • 4 cuts tonkatsu pork
  • Pinch of salt
  • 100 grams red miso (hatcho miso)
  • 100 grams brown miso
  • 4 tablespoons sake
  • 4 tablespoons mirin
  • 4 tablespoons sugar
  • 3 tablespoons honey

Mari's Homemade Cooking Recipes

Written by  |  Published in TRAVEL & FOOD

Mari's Homemade Cooking Recipes

How to make Mashoom Dashi

  • Ingredients:
  • 30 grams of dried shiitake mushrooms (Chinese black mushroom)
  • 1 liter of water

 

Step 1: Soak the dried mushrooms in water and place them in the fridge for 24 hours. For the best avor, don’t use hot water.

LA: The Birthplace of the Nuevo Taco

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LA: The Birthplace of the Nuevo Taco

Traditional taco trucks and roadside pop-ups have a long history in Los Angeles. But the idea of what a taco is has changed dramatically.

Korean-Style Taco

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Korean-Style Taco

Napa Valley's Wine Legacy

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Napa Valley's Wine Legacy

Coppola Brings Historical Winery Inglenook Back to Greatness

One of Napa Valley's most well-known wineries is Inglenook, formerly Rubicon Estate, owned by Francis Ford Coppola. According to an article written by San Francisco Chronicle wine critic Jon Bonné, Napa Valley’s legendary winemaker Robert Mondavi visited the Coppolas at the estate and said, “You realize what this is? You have bought the most beautiful, the most important winery property in the Napa Valley.”

Where to Eat in Hong Kong

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Where to Eat in Hong Kong

121BC Hong Kong

Restaurant 121BC in the Soho neighborhood of Hong Kong's central business district suggests through its interior layout and design, that sharing is fundamental to its dining experience. You will not only be sharing your food with friends, but will also be sharing your experience with fellow diners; whether you sit at the banquet table that runs the length of the room, at the bar, or along the row of stools that line the waist-to-ceiling-high window looking on to Peel Street.

The Man Who Brought Sushi to America Part VI

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The Man Who Brought Sushi to America, Part VI

Introducing Sake to America

Mari's Homemade Cooking Recipes

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Mari's Homemade Cooking Recipes

How to Make Tebasaki no Amakara-ni (Chicken wings with sweet soy sauce)

Carrot Cake with Cinnamon Ginger Cream Cheese Frosting

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Carrot Cake with Cinnamon Ginger Cream Cheese Frosting

The frosting is made with cream cheese, cinnamon and ginger–a combination that I found addictive.

Adventurous Cooking with Chef Ben Ford

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Adventurous Cooking with Chef Ben Ford

Chef Ben Ford has had a three-decade-long career working alongside several of the biggest culinary names at some of the most established restaurants in the United States and has performed diplomatic missions for the U.S. Department of State. As a volunteer for the L.A. Mission, the renowned chef feeds 5,000 homeless on Christmas Eve each year. His restaurant, Ford’s Filling Station, located in the Delta Terminal at Los Angeles Airport and in the JW Marriott at L.A. Live in downtown Los Angeles, is based on the fundamentals of teaching, cooking and foraging, and was awarded the prestigious Cochon555 prize. All of this without relying on the Hollywood fame of his father Harrison Ford. Tokyo Journal Executive Editor Anthony Al-Jamie spoke to Ben Ford about his career and projects.



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