In a laboratory of a University in Japan lies the future of the perfect food.
A laboratory located in Kyoto main goals are to discover it. Participating in this project are a group of top chefs and scientist working together to try to understand the science behind good food.
We had an opportunity to do an interview with John M. who works for Nippon Shokken U.S.A out of the Chicago Office. Nippon Shokken is known for their popular Japanese sauces and they ship the largest amount of liquid seasonings in all of Japan. Making their mark into the American market, we bombarded John with 9 questions. Check out some of his informative answers!
An Izakaya style restaurant is a type of Japanese food and drinking establishment that were anciently used as casual places by Japanese as a relaxing point after a day’s work. The name originated from a combination of two words "I"; which means to stay and "zakaya"; meaning sake shop. In simple terms, the name was developed from sake shops that allowed drinkers to bring in snacks into the shop while being served with a drink to accompany the snacks.
Tobiko is a small, orange, pearl-like substance that is basically flying fish roe little eggs, usually sprinkled on top of assorted Japanese cuisines as garnish. Tobiko is usually added to rolls not just for its flavor, but because of its crunchy texture and bright look. It can be infused in conjunction with other ingredients to change its flavor and color. Common variations comprise squid ink to make it turn black, wasabi to make it turn green, yuzu to make it turn yellow and beet to make it turn red.
Tobiko adds a crunchy texture as well as salty taste to your dish, not to mention the artistic flair. There is nothing as satisfying as the crunch of biting Tobiko. People who love Tobiko enjoy in a variation of different styles of Sushi or simply sprinkling it on sushi rice.
While it comes in multiple colors and different flavors, it is not flavorful when taken in its natural state. Only after it has been processed with flavoring and preservatives does it take on the form an overwhelming majority of sushi enthusiasts love.
by adactio - Green Tobiko
As for whether Tobiko is nutritious or not, this is a hard query to answer with confidence given how little we know about its processing. There is not much nutrition information about Tobiko at the present as it isn’t a mainstream food. However, some researchers have found that it is a good source of protein and selenium, a mineral responsible for the production of antioxidants. They also state that it is loaded with Omega-3 fatty acids. Nonetheless, it should be taken in moderation owing to its high levels of cholesterol.
by rick - red spicy tobiko sushi
As with most sushi ingredients, one can find Tobiko at a local Asian food store. It can be bought from sushi retailers to ensure you are getting a crunchy sweetness that you are looking for. It is also available on many online stores. In terms of price, tobiko is a bit expensive than such ingredients as Masago and this is why a number of budget conscious restaurants prefer Masago over Tobiko.
by Delphine Sindynata - Tobiko Sushi
Bottom line:
Tobiko is often seen as a higher quality product as compared to Masago, but this hasn’t stopped eateries from substituting it with Masago to aid their bottom line. While some people say Tobiko is a bit expensive, the truth is, it is not when compared with Caviars, a more popular ingredient among a vast majority of sushi chefs.
Ippodo Tea Company has been open since April 2013 in midtown Manhattan, New York City(NYC), and is the first outpost outside of Japan.
Located inside the ground level of a Michelin-star Japanese restaurant Kajitsu, Ippodo offers an interactive nature unlike other tea shops.
The popularity of Japanese whisky/whiskey continues to rise, and although this distinctive beverage has often been touted as the "next big thing", it is far from a passing fad. The Japanese have actually been making whisky for well over a century now, but it wasn't until recently that this Japanese Alcoholic beverage began to be publicized and made available in the Western world.
Japanese beer is very popular not only in Japan, but all around the world – and that is perfectly understandable, given the different types of beer that you can find from Japan. Beer is the most common alcoholic beverage in Japan, and it is often preferred over the stronger spirituous beverages.
Suntory, one of the most famous whisky producers in Japan and in the world started way back in 1923 and established in 1899. Before its establishment, the founder, Shinjiro Tori was just starting on his invention of the first whisky distillery in Yamazaki, Japan.
Since then the company has continued perfecting their brand enabling them to produce some of the best whisky drinks in the market today.
KFC Japan is at it again with a new twitter promotion and it's all about fried chicken of course. That is fried chicken technology?? Whaaaaa@!! It's hard to explain, so here are some pictures that may or mat not make you hungry for some crispy fried chicken.
