Ramune

Introduced in 1876, Ramune has become an iconic symbol of Summer in Japan and an extremely popular Japanese export.

The original flavor of the drink was Lemon-Lime (hence 'Ramune' the phonetic for 'Lemonade' in Japan). Since then, over 30 flavors have been bottled. These flavors include the expected: Banana, Strawberry, Cherry, Melon. Then there are the flavors that may surprise even Japanese Ramune enthusiasts: Kimchi, Curry, Octopus and even Wasabi.



One of the most easily identifiable aspects o the beverage is the shape of the bottle and the unique method of opening the packaging. As you remove the cellophane on top of the bottle, you are provided with a plastic plunger.


You take the plunger and use
It to dislodge a glass marble that is held in place by pressure at the top of the bottle. The marble then falls into the top compartment of the bottle where it rolls around freely as you drink!

Natto

Natto, to those in the know, is one of the best bizarre foods that Japan has to offer. Natto is steamed, water-logged soybeans that have been exposed to a bacillus bacterium to make them ferment. The story goes that Samurai had boiled soybeans and had to pack them into their straw carrying bags in a hurry. In transport, bacteria clinging to the straw began a unique fermentation process. This process leads to cheesy, nutty and savory flavors in the soy beans.



Modern Natto comes in styrofoam packaging with packets of tare (soy-based sauce) and karashi mustard (a spicy Japanese variety). These packets are usually both added and then stirred vigorously with the Natto to create a stringy, foam texture. You can see this mixture in the photo below:



Although Natto is usually eaten as a breakfast food, it has recently found it's way into dishes such as gunkanzushi, noodle dishes, and even into Wagashi (Japanese Confectionary). My favorite way to eat it, however, is simply over rice with shoyu and some furikake:



Seek some out at your nearest Asian market!

Snack at Uchiko

Tonight after work, I opted for a quick snack at Uchiko. My order is simple: Asahi Super Dry, Ao Saba (grilled Atlantic mackerel), Gyutan nigiri (beef tongue).

Immediately upon entering Uchiko, I am struck by the vast deviation from the interior of Uchi . Exposed wood and soft organic lighting give the sensation of being in a shack, in a small Japanese town.


The first piece of food that was set in front of me was the Gyutan nigiri. Gyutan comes from the Japanese word Gyu (牛 - cattle) and the phonetic 'tan' for tongue. This dish is particularly popular in the prefecture of Sendai in northern Japan. Here it is prepared with fish caramel and Maldon salt.




Second dish is the Ao Saba. This is the Uchiko version of Saba shioyaki, a Japanese staple. Bluefoot mushrooms are scattered across the huckleberry-drizzled landscape. This dish (and variations of it) are consistently top notch at both Uchi and Uchiko. This is saying quite a bit as Saba is both easy to over-cook and to over-brine.

All in all, a good end to the work day. And now I'm off to Draughthouse Pub for a better beer selection!

Working at the Sushi Trailer

In May of this year, I was fortunate enough to get shifts at the sushi trailer 'Sushi A Go Go' owned by Kayo and Take Asazu. Granted we don't do fancy things like Omakase or much nigiri and sashimi, however the menu is diverse and highly flavorful.

Working in the trailer has given me the unique opportunity to experience sushi as what it originally was: street vendor food. The dynamic of being in the trailer versus that of a restaurant is obviously different in many ways, but it is a welcome change of pace and has been an excellent learning opportunity for me.




As you can see, the space is not nearly that of what you will find in any restaurant, but the utilization of the space is well thought-out. All ingredients and tools are within a few feet of the chef. This lends to an efficient and fast work flow. We are open from 11:30-20:30 every day aside from Sunday. If you are in Austin and in the area, I encourage you to come by and try something truly different and fun for lunch or dinner!

Sushi A Go Go is located at the intersection of 40th and Medical in the Shell parking lot.

Menu at http://www.sushi-a-go-go-austin.com

TEA (Gyokuro:Kukicha:Sencha)

I've always been guilty of being a bit of a 'tea snob'. Over the past three months, however, I have been trying to take an unbiased approach to trying any new type of tea I can get my hands on.

I'm not talking about flavored teas (i.e., Raspberry Cotton Candy Earl Grey), and I stick almost exclusively to Japanese tea (surprise surprise). The photo below shows a few of my recent favorites:


Left: Teance Uji Gyokuro, Center:Rishi Kukicha, Right:Uogashi Meicha Sencha

Gyokuro is a type of Sencha that is kept in the shade for around 20 days prior to it being harvested. This process is said to smooth out the bitterness and enhance the savoriness (umami) by altering amino acid and caffeine levels. This tea consistently lives up to all the hype surrounding it. It is incredibly balanced, but it also lets a ton of flavor from the brewing water to come through. Thus, when brewing Gyokuro, I have found it's extremely important to use good water. I usually use Crystal Geyser because it's relatively cheap and works well with this type of tea. Due to this tea being incredibly expensive (in excess of 200USD/Lb.) and needing to use twice as much tea by weight during brewing (on account of the low brewing temperature required to maintain the unique and delicate nuances of flavor present), I don't drink this tea as much as the other two. This specific type of Gyokuro is grown in Uji, Japan and can be bought here.


Kukicha (pictured above in a loose-leaf tea ball), is a type of tea made from the parts of the tea making process that are not usually used. These include stems, stalks and twigs. This type of green tea comes across to me as being slightly sweeter and much more savory than Sencha. I brew it very hot, though it is supposed to be brewed at a fairly low temperature. I do this because I like the bitter elements that hot steeping brings about in the tea. Chilled Kukicha is one of my favorite teas during the summer. This particular tea can be bought here.


The label above is that of a bag of Sencha that I purchase at the Uogashi Meicha tea shop in Tsukiji, Chuo-ku, Tokyo in February. This tea is truly great and has the flavors that I most commonly attribute to Japanese tea. Most tea produced in Japan is Sencha, and this just means that it is made without grinding the leaves (unlike Matcha). This tea can be purchased here. Don't worry, there's an English option on the splash page :)

Special May 26th: Hotate Brulee

Shiso Butter-Poached Scallop Brulee, Smoked Salt, Sweet Balsamic Reduction.

Suribachi & Surikogi

The Suribachi (Grinding Bowl) & Surikogi (Powder-Grinding Stick) is the Japanese version of the Mortar and Pestle found in cuisine all over the world. It's most common modern uses are for grinding Miso (soybean paste) and Goma (sesame seeds).

This utensil truly shines for making sesame paste for use with dishes such as Goma-Yogoshi (Although I've used it for making sauces; incorporating herbs, citrus zest or peppercorns).


The pattern on the interior of the earthenware bowl is called "kushi no me" which refers to the comb (kushi) marks present. In addition to being used as a mortar and pestle, you can simply use the bowl, in place of an oroshigane (copper grating plate), as a grinding surface for Wasabi or Shoga (ginger).

Habushu & Awamori

A couple of months ago, while in Ginza, we stumbled across an Okinawan specialty shop called Washita shop.

The ground floor was filled with all types of Okinawan produce, prepared foods & sweets. The basement, however, harbored a truly impressive liquor shop selling an endless array of treats. Their selection was not limited to Sake by any means. In fact, they had the largest selection of Awamori and Habushu that I have EVER seen in one place.


Awamori is a spirit produced from rice (just as Sake is), but instead of being brewed it is actually distilled. It has an alcohol content ranging from 30-40% and is considerably easier to drink than Shochu.


Habushu is Awamori with various flavorful and aromatic herbs added, plus one small twist. When bottling, a live snake (usually a Pit Viper) is added and drowned in the bottle. Not ALL bottles of Habushu have the snake inside the bottle (and in fact these bottles with the snake still in are RIDICULOUSLY expensive). All variations of Habushu do, however, have a strong smell and a taste that I can only equate to an intense spice.

We, of course, had to buy a couple of bottles of each (Awamori & Habushu) and, upon returning to the states, have tasted them. I can only say that they both have a very unique flavor and aroma profile that should be experienced if you ever have the chance.

Takoyaki Special

Today I decided to make use of the Takoyaki-nabe that we have at the restaurant and made Takoyaki. I made a (what I feel like) was a traditional representation of the dish; Beni Shoga, Negi, topped with Bonito and Tonkatsu sauce. This was my first time making it so it was both an educational experience and a lot of fun to eat.

I made the batter with 2 eggs, 2 cups of flour and 2 cups of STRONG Dashi.

Plated in a small bowl, four pieces, tonkatsu & Katsuo on top.

Umazura Hagi

This week @ Imperia, head chef Tatsu Aikawa ordered a new (and very tasty) fish called Umazura (or "Horse-Face"). The fish has flesh similar in texture to Bream, but with one added bonus: the liver. This small fish harbors a huge liver that is flat white and actually really amazing raw. Unlike Ankimo or most other types of liver in which you may sear or torchon, this liver has a uniform texture and sweet flavor that make it excellent as raw offal.


Tatsu decided to serve the dish as either nigiri or sashimi, Ponzu, Negi, Momiji Oroshi & the File Fish liver on top.