TRAVEL & FOOD (60)
Pocky's Sweet Success
The Elegant Social Snack
Pocky has been a household name and a favorite chocolate confectionary for years in Asia, but how is it faring across the Pacific? Tokyo Journal's editorial team visited with President Shunsuke Nakai at Ezaki Glico USA headquarters to find out.
Tiramisu
Tiramisu
I had friends over the other night and I decided to make Tiramisu. The origins of Tiramisu are widely debated, but it appears to have been invented in Treviso in the 1980s. One of the most popular Italian cakes, it is made of Savoiardi (also known as ladyfingers biscuits) dipped in espresso (with Marsala wine) and a whipped mixture of eggs, mascarpone and sugar. My recipe is a non-alcoholic version of the traditional one. I like it better this way because I find it is lighter. If you prefer the heavier version you just need to add some Marsala wine to the espresso used to soak the Savoiardi biscuits.
Mari’s Homemade Cooking Recipes
How to Gyoza (Japanese pan-fried dumplings)
餃子
Ingredients:
• 200g of ground meat
• 2 bundles of Chinese chives
• 6-10 leaves of cabbage
• 2 pieces (about 30g) of grated ginger
• 2 cloves of grated garlic
• 1 tablespoon of oyster sauce
• 2 tablespoons of sake
• 2 tablespoons of soy sauce
• 2 tablespoons of sesame oil
• 2 packs of dumpling skin
Mari's Homemade Cooking Recipes
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
Carrot Cake with Cinnamon Ginger Cream Cheese Frosting
The frosting is made with cream cheese, cinnamon and ginger–a combination that I found addictive.
Napa Valley's Wine Legacy
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
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
The Man Who Brought Sushi to America, Part VI
Introducing Sake to America
The Man Who Brought Sushi to America, Part V
The Man Who Brought Sushi to America, Part IV
Introducing Sake to America
This is the fifth in a series of interviews with Noritoshi Kanai, chairman of Mutual Trading Co., Inc. and the man who coined the phrase “sushi bar.”
The Man Who Brought Sushi to America, Part III
Introducing Japanese Food Culture to America
This is the third in a series of interviews with Noritoshi Kanai, chairman of Mutual Trading and the man who coined the phrase “sushi bar.”
TJ: Can you tell us about Rocky Aoki and Benihana?
KANAI: Rocky Aoki and I were introducing Japanese food to the U.S. almost at the same time, with me on the west coast and Mr. Aoki in New York. Mutual Trading’s idea was to introduce traditional Japanese food culture to Americans. However, Mr. Aoki combined Japanese and American food to create something brand new – the Teppan steakhouse. Since then, the spreading of the Japanese food business was based on two styles – Mr. Aoki’s Benihana Restaurant-style and my idea of traditional food, namely sushi. Mr. Aoki was a very personable man and a better businessman than me. Benihana grew through advertising and Mr. Aoki’s self-promotion. Finally Benihana arrived in California and I took my sushi concept to New York. At that time, I remember thinking to myself that sushi had a bright future due to its innate strength as a traditional culinary property, unique to Japanese foods.
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