THE WORLD OF WASHOKU

Here’s how Japanese cuisine continues to flourish globally with the support of certified restaurants and grocers in Singapore

THE BEST OF JAPANESE CUISINE is readily available and abundant in this food paradise we call home. From casual izakayas to fine-dining restaurants, it’s not entirely out of the question to have a comforting bowl of ramen for lunch, followed by an elegant kaiseki dinner on the same day.

This culinary phenomenon is not just confined to Singapore – Japan’s Ministry of Agriculture, Forestry and Fisheries (MAFF) estimates that there are 89,000 Japanese restaurants around the world since July 2015. That number is expected to have increased exponentially as diners become more informed about Japanese gastronomy.

While demand for Japanese food is on the rise, few restaurants have stood by authentic Japanese fare. This goes beyond having wagyu on the menu or offering a slice of Yubari melon for dessert.

For the Japanese, dining with home-grown ingredients is a way of life. Washoku, or Japanese cuisine, encompasses regional and traditional foods of the country. Fresh ingredients, regardless of the premium associations or humble origins, are essential in the make-up of anything from bento boxes to elegant kaiseki courses.

Taste of Japan, the latest campaign by MAFF, is set to espouse the washoku way in the global dining scene. It works with Japanese restaurants and grocers to become stalwarts of Japanese ingredients, while upholding the quality of their cuisine. A certified partner in this initiative is officiated as a “Japanese Food Supporter” – the ministry’s acknowledgement that the said restaurant or grocer has pledged to provide and promote Japanese ingredients.

Over 200 restaurants and grocers are now proud holders of the “Japanese Food Supporter” certification in Singapore. To qualify, restaurants must adhere to a few requirements, such as featuring dishes made with Japanese ingredients and alcoholic beverages from Japan, while grocers must promote and keep stock of Japanese food.

One such certified establishment is fine-dining restaurant Chikuyotei, which is committed to its craft at both its Intercontinental Singapore and UE Square branches. Most ingredients used here are imported from Japan, including the freshwater eels and rice grains for its signature unagi don. There are no exceptions made for garnishes either as shiso flowers, leaves and ginger are sourced from Japan and prepared in-house.

High-quality home-grown produce remains chef-owner Masahiro Takada’s top priority at his Japanese-italian restaurant, Ristorante Takada, which imports Japanese produce four times a week. While cooking techniques here are Italian, the ingredients add a unique Japanese flair. Some highlights on the menu: Hokkaido uni with squid ink tagliolini for appetisers and an indulgent main course of A5 Miyazaki wagyu tenderloin.

These fine, imported ingredients aren’t just limited to fine-dining establishments. Aspiring home cooks will be pleased to know that there are grocers in Singapore that have also taken the effort to provide Japanese produce for everyday use. Case in point: Shoppers can find anything from artisanal dashi to Muscat grapes and musk melons at Isetan’s flagship store on Scotts Road. There’s also a wide variety of fresh vegetables and meat to consider for the next indulgent home-cooked meal.

Taste of Japan | tasteofjapan.jp

SOULMATE, XI YAN MAXWELL

The festive season is never just about the food; it’s also about the drinks. Fans of baijiu, a Chinese grain liquor, can delight in desserts and cocktails made with Langjiu at Xi Yan Maxwell. Made in the Sichuan province, Langjiu draws on the ancient craft of baijiu distillation to produce a highly sought after, crystal clear spirit. It is fragrant, slightly sour and possesses forward umami notes that are similar to soy sauce. The fruit-forward Soulmate cocktail blends Chambord black raspberry liqueur with cranberry juice, Langjiu-infused syrup, butterfly pea-infused syrup and lemon juice. Fresh citrus notes balance out the umami notes from the baijiu, which also makes this cocktail great for new baijiu drinkers.

LONGEVITY NOODLES WITH BABY ABALONES AND ROASTED IBERICO PORK LOIN, MIN JIANG

Adding a mod touch to traditional Chinese fare, Min Jiang at Goodwood Park Hotel has introduced the new Longevity Noodles with Baby Abalones and Roasted Iberico Pork Loin that is made with pasta instead of ee fu noodles. The thin and smooth texture of capellini adds a nice bite to the dish and complements the accompanying flavours well. Cooked al dente, the pasta is tossed in an umami-laden mixture of soya sauce, shallot oil and chopped dried kombu, then topped with braised baby abalones and chopped chives. That’s not all – the dish is served with Iberico pork that has been marinated overnight in garlic, carrots, onions, star anise and bay leaves, then seasoned with salt the next day. The pork is caramelised in a housemade barbecue sauce for a sweet, savoury and smoky finish.