TRAVEL & FOOD (60)
Mari’s Homemade Cooking Recipes
How to make Tonkatsu (Pork Cutlet)
とんかつ
Ingredients (4 servings):
• 4 center cut pork chops
• Salt and pepper
• 1 cup of panko (Japanese breadcrumbs)
• 1 egg, beaten
• Flour
• Vegetable oil for frying
• Tonkatsu sauce
• Shredded cabbage
LUXURIOUS ECO TOURISM
Accessible only by floatplane, a luxurious floating lodge operates for four months a year in the heart of British Columbia’s Great Bear Rainforest, one of the last untouched corners of Canada and the world.
King Pacific Lodge
Sustainable Luxury
How do you build a five-star hotel in one of the last untouched corners of the world without hurting the environment or building roads? Make it float. The King Pacific Lodge does just that. Owned by Hideo “Joe” Morita, son of the late Sony founder Akio Morita, the lodge operates for four months of the year from June to September. It is towed to and from its docking location 380 km north of Vancouver at the beginning and end of each season, and guests arrive by floatplane.
Where Tradition Meets Modern Taste
Morita Nenohi is a legendary sake brewer south of Nagoya, Japan. It was established in 1665 by the Moritas, a family best known for the fifteenth head of the family business: Sony co-founder Akio Morita. Nenohi is a dry, well-balanced sake.
Legendary Morita Nenohi Sake
It is made using traditional techniques augumented with modern spirits to produce a satisfying taste for a wide range of people around the world. It can be savored chilled, warm or at room temperature.
The following is Morita’s traditional brewing process for the Nenohimatsu “Super Premium Daiginjo (Fine Rice Sake):
Tsukiji in Tokyo
The world’s largest fish market thrills the senses
WHEN the new facilities for Tokyo’s Tsukiji Market were opened in 1935, the architects probably never imagined it would become such a popular tourist attraction. People from all over the world come in vast numbers to see the globe’s largest fish market, employing more than 60,000 people.
Especially popular is the early morning tuna auction. Men clad in blue and wearing black rain boots yank steel hooks into the exposed rear ends of hundreds of frozen tunas laid out on the concrete floor of one section of the market. With small flashlights, they quickly check the quality of the tuna. Few words are uttered. Most men walk quietly from fish to fish, careful not to let competitors know which tuna they like best.
As the auction starts, a man standing on a wooden stool shouts identification numbers and prices. Brokers place their bids, almost unnoticeably. It’s quiet, restrained, organized. You wouldn’t know that enormous amounts of money change hands. In January, a single bluefin tuna fetched a record price of 155 million yen ($1.7 million or £1.05 million).
The complete article is available in Issue #271. Click here to order from Amazon
