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Posts Tagged ‘Ingredients’

Japanese Whisky Tasting At Tsuru Restaurant London

April 16, 2012 4 comments

Tuesday 24 April 2012 6.30 for 7.00pm start

Tsuru Restaurant Bishopsgate Broadgate Plaza (off Primrose Street) London EC2M 3AF

£45 – booking essential Booking deadline – Thursday 19 April

This year, Tsuru will again host an exclusive tutored Japanese whisky tasting. After the success of last year’s event, Joel Harrison from Cask Strength has returned, this time with a special variety of rare and harder-to-find whiskies. Those attending will have the opportunity to taste five distinctive selections paired with special dishes prepared by Read more…

A Guide To Culinary Schools In Japan

February 10, 2012 3 comments

Aspiring chefs can find top-notch schools here!

Have you ever wanted to learn how to master traditional Japanese dishes such as sushi? Or does the idea of studying to become a chef in a culturally rich country such as Japan sound exciting and adventurous? There are many Read more…

Discover The Tastes Of Japan: Eat-Japan Events At HYPER JAPAN 2012

January 24, 2012 5 comments

Eat-Japan events at Hyper Japan 24-26 February 2012 at Earls Court, Brompton Hall, London

Eat-Japan, a UK based media outlet dedicated to Japanese food and drink, will hold three events at this year’s spring HYPER JAPAN. The UK’s biggest J-culture event will be held between Friday 24th and Sunday 26th February at Brompton Hall, Earls Court, London, sponsored by Kikkoman and S&B.

Eat-Japan @ HYPER JAPAN is where you can try, taste and Read more…

Recipe: Japanese Curry Rice

January 4, 2012 5 comments

Japanese curry rice is a dish that has become a family favourite in Japan.

Curry Rice is made with Hayashi Rice Sauce Mix and a selection of ingredients which usually include chicken, pork or beef, onions, carrots, and often times, potatoes. We’ve chosen chicken and use peas instead of potatoes for this recipe, but you can use whatever ingredients you like.

Although Curry Rice evolved from Indian cuisine, it was actually the British Navy in the 1870’s who introduced the Japanese to curry. The powder was Read more…