One of the most common questions I get asked by Niseko visitors is, ‘Where should we go for a couple of drinks tonight?’. It’s a fair question – if you’re on holiday enjoying the best snow of your life, chances are good that you’re going to feel like partying! I have a few favourites around [...]
I know what you’re thinking – two posts in one day, Joan? But the Oyster Shack is only in town for a few more nights, and I wanted to tell you about it before you miss out forever! The Oyster Shack, or Kakigoya, is actually an establishment in Suttsu, a seaside town a few hours [...]
JUST a 10 minute bus or taxi ride out of the ski resorts is Kutchan, an authentic little Japanese rural town with an amazing range of dining experiences. Here are five of the best…
BUTA no Yawatamaki (pork roll with green beans, burdock, carrot and celery) is a modern healthy dish cooked in many Japanese homes.
It’s usually accompanied by rice, miso soup and sautéed vegetables as part of a Japanese dinner. When sliced into small pieces it also makes a great canapé for a dinner party. This is one of the 32 recipes in Niseko Gourmet’s new cook book, which participants in their Japanese cooking workshops receive free after the lesson.
Ingredients (serves four)
YES, we know we’re in Japan, but the burger is an international food now, and there are plenty of great options around Niseko for those who need a break from sushi and sukiyaki. Here are five of the best…
JAPANESE soup curry is yet another specialty little known outside Hokkaido or Japan. Unlike many curries, the base of soup curry is thin, bringing out the flavours of the stock spices and complimenting the variety of ingredients.
THERE are hundreds of dishes worthy of mention in this column, but here’s just a small selection to get you started… enjoy!
A-BU-CHA – the cute little cottage perched on the corner of Hirafu’s main intersection – is so good Niseko needed a second. Last season, they added A-Bu-Cha 2, located beneath the stylish Suiboku building, just up the street from the original.
A-Bu-Cha is one of Hirafu’s most popular izakayas (an izakaya being a casual but traditional Japanese tapas-style restaurant), and every dish is a traditional Japanese delight – from tofu salad to sun-dried squid tempura, hokke (Atka mackeral) to a range of hot pots.
The drink selection is the first thing that requires tackling. The original A-Bu-Cha boasts an impressive 250 offerings, while A-Bu-Cha 2 has an astounding 400. A plate of plump and juicy edamame (soy beans) to accompany our drinks is first on the cards.
A BIG bowl of steaming hot ramen is the perfect answer to Hokkaido’s cold, cold winters. And it’s no surprise that the snowy northern island of Japan is famous for its ramen.
AFTER hounding Bang Bang’s super-busy master chef Masanobu Saito for weeks, he finally found time to pen one of his famous recipes for us. Saito-san tells us he cooks this boiled daikon radish dish on a cold winter’s night. Thanks for your time Saito-san!
1 daikon radish
4 pieces of konbu dried kelp
Seaweed (5cm x 15cm)
A few dried surf clams or scallops
50 ml mirin sauce
50 ml sake
100 ml soy sauce
1 tsp of yuzu kosho (spicy Japanese sauce)