8-page pullout The 3 'R's to good eating - Restaurants, Reviews & Recipes
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The 3 ‘R’s to good eating –
Restaurants,
Reviews & Recipes
8-page pullout
STRIPES JAPAN STE OF JAPAN JANUARY 22 – JANUARY 28, 2021
A TA 2
American craft beer
is our specialty!
Antenna America is just what you need to quench your
thirst! Our Kannai, Yokohama and Shinagawa branches
serve up American craft beer from top U.S. craft brewer-
ies. Please go to : http://www.antenna-america.com for
more details. Our tasting rooms have rotating taps and a
huge selection of bottles, all fresh from breweries thanks
to our cold-chain delivery system. Chicken wings, burg-
ers and other American food items all made to order at
our Kannai and Yokohama branches. We have private
space available upon request at our Kannai branch. An-
tenna America is family friendly, so come check us out!
A taste of Yokosuka
you’ll never forget
We ensure that in every dish we prepare, we add the
best herbs and spices specially handpicked from Nepal
and India. With our belief deeply rooted in the Eastern
philosophy, we regard every customer as a god, and
make sure in every way that we treat them as one. Our
5-star experienced cooks and chefs ensure the food
looks as good as it is healthy. Once you come and visit
us, we are confident that you will make plans to come
again. We eagerly await the opportunity to serve you
our delicacies!!
JANUARY 22 – JANUARY 28, 2021 STE OF JAPAN STRIPES JAPAN
A TA 3
Try
Thursday gnocchi
any day of the week
STORY AND PHOTOS BY SHOJI KUDAKA, home cooking. In an article for The
STRIPES JAPAN Guardian, Roddy shared a Roman folk
rhyme which says gnocchi is the dish made
W
hen I’m looking for a quick and easy on Thursday “if God wants.” It was only after I
dinner recipe, my go-to is either pasta finished cooking that I realized it was a Tuesday.
Pomodoro or spaghetti Aglio e olio, two treat on TV. Despite that oversight, the gnocchi was great
of my favorites. This time, I was looking for some- It took me about an hour in total, from washing even for a Tuesday! My dad was a little suspicious
thing new, so I went for gnocchi, a flour and potato and peeling potatoes to serving up gnocchi with of the pasta, which looked more like a dumpling
variation pasta dish. sauce on a plate. Since it was my first time cook- than anything else. However, once trying a piece,
Jamie Oliver, the Naked Chef from TV, calls ing this dish, and I was filming and taking photos he liked it. So did my mother. As I looked at my
gnocchi a “comforting midweek dinner,” so I at the same time, it would probably take less time parents trying gnocchi on Tuesday, I was thinking
was ready to try making my own. It looked like it than that. about families in Rome at a dining-table, enjoying
would be simple enough, especially after watch- According to Rachel Roddy, an award-winning their Thursday gnocchi.
ing a Japanese culinary researcher prepare this food writer, gnocchi is a cornerstone of Roman kudaka.shoji@stripes.com
REDIE
IN G
NT
Gnocchi with cheese cream for one person
S
For gnocchi For cheese cream Topping
Potato (150 g) Milk (200 ml) Black pepper (as much as you please)
All-purpose flour (45 ml) Cheese for pizza (Blend of gouda (80%) and Dried Parsley (as much as you please)
mozzarella (20%) cheese] (40g)
Potato starch (5 ml)
Flour to sprinkle on gnocchi (as much as you please) Powdered chicken stock (2.5 ml) ut more rec
Hot water to boil gnocchi (1,000 ml) Salt (a little) he
c ko ipe
s
Salt (10 ml) Starch mixed with water (15ml)
C
CTIO
RE
NS
DI
3 3 4 4 6
Presed against a fork 6SULQNOHGZLWKÀRXU Boiled in hot salted water Drained gnocchi Incorporated into sauce
1 (For precooking) Peel a potato and cut off buds. Wrap the potato in 5 In a frying pan, pour milk (200 ml) and heat over medium heat. Once
saran wrap and microwave (600W) for four minutes. Prepare boiling it’s boiled, add cheese (40g) and powdered chicken stock (2.5 ml), and
water with salt in it. stir them together.
2 Put the heated potato in a plastic bag with flour (45ml) and starch 6 Add salt to adjust the taste. Add starch mixed with water (15ml) and
(5ml). Knead it to mix the ingredients together. stir the mixture. Once the sauce starts to thicken, add in the gnocchi.
Once the pasta is incorporated into the sauce, remove the pan from the
3 Mold the dough into small balls, each the size of one bite. Sprinkle flour heat.
on each piece as you mold it. Press each piece against the back of a fork
to make dents (or grooves) on the surface. 7 Serve up the gnocchi on a plate and top it with black pepper and dried
parsley.
4 Put the dough into (salted) hot water and boil them over medium flame.
Start to remove the pieces from the water as they float to the top of the 8 Bon appetite!
surface. Drain the gnocchi in a colander. *This recipe is adapted from Kurashiru cooking website.
STRIPES JAPAN STE OF JAPAN JANUARY 22 – JANUARY 28, 2021
A TA 4
Cacao
oconut
C
Mainland Japan and Okinawa aren’t
Camu camu
left out of the healthy food craze
BY TAKAHIRO TAKIGUCHI, noticed that powerful foods in the see the foods fashionable as well as
Acai
STRIPES JAPAN world, such as maca in Peru and healthy,” she said.
Chinese wolfberry (kukonomi) in How can we apply these super-
J
ust as in America, super- China, were improving the health of foods daily to improve our health?
foods are currently a trendy local people.” “Nowadays, it is next to impos-
topic in Japan. Although these raw vegetable sible to avoid all foods contaminated
Visit a convenience store materials were only available exclu- with farming chemicals and arti-
or drug store, and you will sively to locals, modern technology ficial additives,” Katsuyama said.
find a rack exclusively for super- has enabled them to be frozen or “So, we would recommend you add
foods, such as chia seeds, maca and powdered and delivered to any part some superfoods in your daily diet.
spirulina. Magazines and TV pro- of the world without spoiling the nu- Just put some spirulina powder into
grams often feature these trendy tritional quality. your dishes, for instance, to improve
foods, as well. So, most superfoods are actually your health.”
Despites the trend and high me- processed products, according to JSA actually promotes super-
dia exposure, some don’t know what Katsuyama. foods by developing various prod-
superfoods are all about. The term “superfood” dates ucts in Japan’s market, such as pow-
“They are natural, organic foods, back to the 1980s when physicians errol
erol
ders or noodles made from acerola ola
la
mostly vegetables, which pack a lot in North America who were apply- and spirulina.
of essential nutrients and vitamins,” ing healthy diet in their medical
says Ayumi Katsuyama, managing
director of the Japan Superfoods
treatment, began calling foods that
had outstanding nutritional values
Japanese foods:
Association. “They are usually low “superfoods”. Then, two books, “14 superb in nature
in calories but rich in nutrition that Foods that will change your life” According to Katsuyama,
prevents us from forming various (2004) and “Superfoods” (2009), many Japanese foods can be
lifestyle-related diseases, such as helped to establish the moniker. called superfoods in their na-
eeds
cancer and diabetes.” Categorized as foods, superfoods ture. “Nominated as one of
s
Hemp
Today, JSA lists spirulina, maca, are neither medicines nor supple- the UNESCO World Heritage,
chinese wolfberry, cacao beans, chia ments. Japanese cuisine is superb -
seeds, coconut, acai, camu camu, “As supplements contains arti- It is tasty and nourish while
broccoli sprout and hemp seeds as ficial additives, overdosing them it has unique sophisticated cul-
the 10 primary superfoods. can cause physical troubles,” Kat- ture,” she said.
“These foods have proven their suyama said. What makes Japanese cuisine ne
superb health effects and food safe- Although it’s unclear what the unique is that its depends on dashi
ash
shi
ty throughout the long history of us- true definition of a superfood is, stock made from dried groceries, ries,
age,” Katsuyama said. thanks to global marketing approach such as shiitake mushroom an andd
Why are these “super” foods get- of major food companies, today, they kelp. These are all low in calories
orrie
orie
ies
es
ting so much attention these days? are widely available in convenience and contain a lot of superb minerals. foods, teas, seaw
“As it is getting harder and hard- stores and grocery stores even in Ja- Habitual drinking of green tea, in- natural foods.
er to sample natural foods free from pan. stead of juices or other white-sugar 1. Fermented
additives, agrochemicals and con- Health conscious American celeb- beverages helps Japanese to enjoy shoyu (Japa
taminated soil and water, we have rities have helped them to become such longevity, according to Kat- kaduke (veg
become more aware of the relation- popular, according to Katsuyama. suyama. led in a ferm
ship between our health and foods,” “Since they started applying the JSA categorizes Japanese super- bran), amaza
Katsuyama said. “Eventually people foods to their everyday diet, people foods into four groups – fermented 2. Teas: macch
Spirulina
Maca
ts
Broccoli sprou
Chinese
JANUARY 22 – JANUARY 28, 2021 STE OF JAPAN STRIPES JAPAN
A TA 5
Umeboshi
Graphic by Annie Kamio
Natto
A ttraditional
diitti Japanese food made from fermented soy-
beans and served with soy sauce, mustard and Japanese
bunching onion. Along with its powerful smell, strong
flavor and slimy texture, it contains a lot of protein, vi-
tamin K, dietary fiber, NattoKinase, mucin, and is con-
sidered to keep stomachs healthy and beautiful.
Tofu
B
Bean curd. Being basic whole food nature, it contains a
lot of protein and isoflavone, and is considered to lower
the risk of several chronic diseases including cardio-
vascular diseases.
Miso
Fermented soybean paste, which is used in soups in
F
Japanese cuisine. Since it contains a lot of protein, vita-
mins B and E, this fermented food is considered to im-
prove gut health and is effective at preventing radiation
sickness and preventing cancer.
Soba
Buckwheat
B k h noodles are low in calories and contains a
lot of lutein and vitamin B. It is also thought to help with
anti-aging, preventing degenerative diseases, improv-
ing blood circulation and lowering blood pressure.
Umeboshi
Pickled
i kl d plum
l iis a traditional Japanese snack, usually
dried and preserved in a salty brine using shiso leaves.
Umeboshi is rich in citric acid and calcium, combats
fatigue, stimulates digestion and promotes the elimina-
tion of toxins. Eating a couple of them before and after
a party may prevent hangover, as well.
Nori
O
One off the most popular seaweeds in Japan, nori con-
tains a lot of calcium (10 times as much as milk), cop-
per, iron, vitamins A, B, C, D, E and K, and is consid-
ered excellent at regulating and purifying blood. It is
also helps reduce cholesterol levels.
Chia seeds Nukaduke
t bl
bl picked
vegetables i k in a fermented rice bran. Since veg-
etables picked in a fermented rice bran doubles or tri-
tea, bancha (course tea) the contrary, amazake contains only ples the vitamins and minerals of normal vegetables,
3.
3 Seaweeds: konbu (kemp), nori, vegetable fat and is very effective in plenty of vitamins A and B, along with calcium and iron
hijiki, kanten protecting us from various lifestyle- help to keep the nervous system healthy and improve
4.
4 Traditional natural foods: related illnesses. Plus, the price of constipation.
umeboshi (pickled plum), eda- amazake is very reasonable.” – Source: “Best 50 Superfoods”
mame, genmai (unmilled rice), Located in Japan, you can enjoy “Shokuhin Seibunhyo” and “Superfood Benricho”
tofu, soba, azuki these superfoods in your dairy diet takiguchi.takahiro@stripes.com
Among various fermented foods, anytime.
Katsuyama
K pointed out amazake as “Pay attention to superfoods and
weeds and traditional one of the best superfoods. Made incorporate them more into your
from fermented sake lees, amazake daily consumption,” Katsuyama
foods: natto, miso, is often compared to yogurt. said. “This will help keep you con-
anese soy-sauce), nu- “Yogurt, however, is a dairy prod- scious about your health and sur-
getables pick- uct and contains animal fat and some rounding nature and environment,
mented rice people are concerned that the over and that is sure to contribute to your
ake ingestion might lead them to chron- quality of life as a result.”
ha, green ic illness,” Katsuyama said. “On takiguchi.takahiro@stripes.com
Nori Nukaduke
Natto
wolfberry Matcha
Soba Tofu
STRIPES JAPAN STE OF JAPAN JANUARY 22 – JANUARY 28, 2021
A TA 6
Delicious French
cuisine in Misawa
Join us for a wonderful French meal at North40-40
in Misawa. Your friends and family will enjoy the finest
dishes made with the best local ingredients. North40-40
is within walking distance from Misawa Air Base, offers
parking and take-out service. The restaurant has a new
bar where you can enjoy a wide variety of beverages
sure to please all of those in your party. Celebrating a
special occasion? Don’t forget to pick up that scrump-
tious dessert from our take-out patisserie to make that
celebration all the sweeter! Visit us at North 40-40, we
can’t wait to serve you.
It tastes as good
as it sounds
Beginning with an Eric Clapton guitar, Hard Rock Cafe
owns the world’s greatest collection of music memora-
bilia, which is displayed at its locations around the globe.
For fans of music, great food and good times, Hard Rock
is the go-to restaurant to get that authentic American
diner-inspired cuisine wrapped in a unique musical ex-
perience. So, it’s time to strike up the band! Events, like
great music, are born to inspire others. At Hard Rock
Cafe, we pride ourselves on delivering an exceptional ex-
perience with a rock ‘n’ roll twist for each and every one
of our guests.
JANUARY 22 – JANUARY 28, 2021 STE OF JAPAN STRIPES JAPAN
A TA 7
N D Y U M M Y
F A S T Q U IC K A
A K E B R E AK
M R E C IP E S by DEC
A
S E
s
E
e
W IT H T H
R e c ip
t B itos
urrit
fas
n Pancakes Break
Germa Ingredients:
• 4 large eggs
Ingredients: • 2 tablespoons milk
• 4 eggs • Scant 1/4 teaspoon salt
• 1/2 cup flour • 1/4 teaspoon ground black pepper
• 1 cup milk • 2 slices American cheese
• 1/2 teaspoon salt • 3 tablespoons salsa
• 1 tablespoon sugar • Salt and pepper
• 1 teaspoon vanilla • 6 (6-inch) flour tortillas, warmed
Directions: Directions:
1. Place a 10-inch cast iron or heavy oven-safe frying 1. Break eggs into a small bowl, add the milk, salt and pepper and beat with a fork until
pan in the oven and preheat to 425 degrees. egg yolks and whites are combined and the milk is well blended.
2. Beat eggs and flour together; add milk, salt, sugar 2. Spray a skillet with cooking spray and set over medium-low heat until warmed.
and vanilla and beat again. 3. Pour in the egg mixture, and use a metal spatula or spoon to gently lift and fold the
3. Grease hot frying pan with butter or margarine. mixture until eggs are almost set.
4. Pour egg mixture into pan and bake for 15-20 4. Tear the cheese slices into pieces and fold into egg mixture until melted; stir in salsa
minutes until puffed and golden brown around and cook until mixture is heated through.
the edges. 5. Divide egg mixture evenly among the six warmed tortillas, placing it in a column
5. Remove from oven and cut into wedges. Serve down the center of each. Fold one end of the tortilla over the egg mixture to form the
immediately with butter and syrup. bottom of the burrito, fold in one side and roll to opposite side to secure.
6. Serve with additional salsa if desired.
Yields: 4 servings
Yields: 6 servings
20% off
with military ID.
Café offers a taste of
American diner
TAK the owner of CAFE PX wants military members
to have fun and remember their lifestyle in the United
States, enjoy their lives and meals by coming to CAFE
PX while they are stationed in Japan. He was also a cook
at the old Negishi housing “All Hands Club” so he knows
how to make great American-style food like B.L.T, om-
elets, pizza, burgers, hotdogs, milk shakes and more. He
wants to create an American hometown neighborhood
diner, style and feel so his customers can relax, eat and
enjoy his hospitality.
STRIPES JAPAN STE OF JAPAN JANUARY 22 – JANUARY 28, 2021
A TA 8
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