Amezaiku – The Art Of Making Candy In Japan

Amezaiku - The Art Of Making Candy In Japan

There are unique and beautiful candies in Japan, namely amezaiku. This candy is in the form of various characters. When getting amezaiku candy, you will choose to keep it than to eat it.

Amezaiku is not actually the name of a candy bar. Ameizaku is the traditional art of making candy in various forms. There is so many form, like animal, flowers, and many more.

This amezaiku art has been around for hundreds of years. Unfortunately, the art of making and forming traditional sweets has become scarce. Even in Japan itself, Amezaiku is only practiced by a handful of people.

Candy or some call it cotton candy like other sweets, which are made from sugar syrup. The difference is, in this amezaiku there is also the addition of sticky rice starch and organic coloring, so that the resulting candy color becomes more beautiful.

With some special equipment, such as small scissors, tweezers, and the tip of chopsticks, my amaze experts form sugar syrup and glutinous and processed starch extract. The processed product will be transparent and flexible. With that flexibility, the amezaiku maker can form it easily. For example by pulling, pinching, and bending.

Because cotton candy or ingredients used quickly harden, it takes a speed and takes about 3-5 minutes to produce the desired amezaiku candy form.

The Most Delicious Sushi Restaurant in Jakarta!

The Most Delicious Sushi Restaurant in Jakarta!

Fans of sushi and sashimi, don’t miss the info below, Japanese restaurants that have the best sushi and sashimi menus in Jakarta.

1. Sushi Masa

Raditya Dika recently uploaded a photo on his Instagram account. The self-portrait photo shows him eating at a sushi restaurant with a caption, “Let’s try what he says is the most delicious sushi in Jakarta.” Its location, at Sushi Masa. If you are curious, come immediately to Sushi Masa to prove yourself. Being inside the fish market area, this restaurant is built very comfortably. Plus fast, friendly, and well-understood services with product knowledge so you are free to ask anything about their menus. For the menu, the salmon at Sushi Masa is really fresh so the menu with the salmon frills feels like you should order here.

Address: Gray Building Lt. 3, Jl. Tuna Raya No. 5, Penjaringan, North Jakarta

Tel. 021-29263561

2. Genki Sushi

This sushi restaurant branches directly from Japan. Not surprisingly, the concept is unique and sophisticated, such as food delivered by “shinkansen” directly to your table. Food messages are also online through gadgets at each table. If you order a Hot Ocha drink, there is also a hot tap at each table. Funny. To be sure, the salmon menu here all shakes the tongue because of the freshness and cutting technique.

3. Edogin

Located in Mulia Hotel, Jakarta, Edogin comes with a very complete Japanese cuisine specialization, divided into 5 parts, namely Tepanyaki, Soup / Udon, Grilled, Sushi and Sashimi, and Fried Stuffs and Desserts. Wrapped in a luxurious atmosphere and friendly service, you and your partner will really enjoy eating at Edogin.

Address: Plaza Senayan, Grand Indonesia, and Mall Kelapa Gading 2

Are you curious about Hokkaido snacks?

Are you curious about Hokkaido snacks?

The most crucial thing when I have to go to Japan is to buy souvenirs !!! There are so many items and foods that are beautifully packaged, so it feels difficult to choose which one to buy? There is one easy tips for buying souvenirs, just find out what local food you visit.

This time, we will tell you 4 typical Hokkaido snacks! So, for those of you who are on holiday to Hokkaido, you can buy 4 types of local food. Good to be tasted on the spot or for family gifts. This is the most popular Hokkaido snack!

1. Melon Yubari

Super expensive melons that are always used as souvenirs named Melon Yubari. Melon Yubari has a pale green and round shape. Because it is cultivated carefully and prioritizes quality, it’s no wonder the price is very draining. However, in terms of taste it is very satisfying. Melon skin tends to be thin and dominated by fruit flesh. Don’t be asked about the taste, sweet and fast!

2. Milk

Because it is supported by a good and clean climate, cows in Hokkaido produce quality milk. Even milk is processed into various types of foods such as chocolate, yogurt, cheese, tofu, and others. While on vacation to Hokkaido, you can buy various soft and fresh dairy products. This is one of the best Japanese products from Hokkaido. Because Hokkaido still has a sustainable nature and is far from pollution.

3. Potatoes

Ever heard of packaged potato sticks from Jagarico and Jagabee? Usually sold in Japanese konbini and supermarkets. Apparently, the main ingredient of this snack is potatoes from Hokkaido. Yup, Hokkaido potatoes are legendary because of their taste and quality. You can buy processed potatoes like potato chips, baked potatoes, or boiled potatoes!

4. Shiroi Koibito

The last is the favorite snack of a million people in Japan, Shiroi Koibito. Not only in Hokkaido, white chocholate snacks are also popular throughout Japan. The form is Langue de chat cookies that will remind us of winter scenery in Hokkaido. In English, Shiroi Koibito can be translated as White Lover. In fact, in Hokkaido there is also Shiroi Koibito Park that you can visit.

Nihonshu – Pure Sake From Japan

Nihonshu - Pure Sake From Japan

If you come to Japan, you definitely want to enjoy various kinds of Japanese things, right? One of them is tasting Japanese food products that are registered in non-objects cultural heritage.

For those who love alcohol, feeling liquor while at a place to eat may also be as important as the main menu. However, because you have come all the way to Japan, you might want to try a different kind of liquor than usual.

Sake that is different from usual. Not wine or beer, this is Nihonshu.

You might know the word “SAKE”, but maybe you have never taken real Japanese sake. This time we will introduce Nihonshu (Japanese Sake) which is the result of technology and culture typical of Japan and where you can drink and buy the sake.

Nihonshu is a traditional Japanese liquor that uses rice as its main ingredient. Nihonshu is made from the saccharification of the kouji mushroom (a mushroom in rice to make sake) which is then fermented with yeast. (Reference: Kotobank)

In essence, nihonshu is made from rice. By the way, kouji is a steamed rice or soybean that produces yeast mushrooms named Koujikabi (Koubi Mushroom). Nihonshu has a variety of flavors depending on the combination of water components, rice, mushrooms and yeast used in the making. Based on these combinations, each region and sake factory in Japan has a different nihonshu taste.

If wine comes from grape, then Japanese sake comes from rice. Easy to understand, right!

There are also those who call nihonshu as seishu (pure sake). However, because this is one of the names for Nihonshu, it is not wrong to think that Seishu is the same as Nihonshu.

Disgusting Food In Japan

Disgusting Food In Japan

Japan is a country that is very advanced in technology. Technological sophistication is also often applied in the culinary field. Not surprisingly, many Japanese culinary enthusiasts. Besides being delicious, Japanese dishes are also considered unique. So unique, some foods tend to be weird and disgusting. Wow, what’s that?

1. Shirako

Although it looks like a cow intestine, it turns out this food comes from the genitals of male fish and contains male fish sperm. Even though it seems disgusting, this food is quite popular in Pubs and Japanese Sushi Bars.

2. Inago No Tsukudani

Famous in rural Japan, inago no tsukudani is the traditional food of its citizens. This Inago no tsukudani means grasshopper which is boiled with Tsukudani, which is sweet soy sauce with special Japanese spices.

3. Zazamushi

This food is widely spreading in Japan. Zazamushi itself is an insect that lives in water. But actually, zazamushi is a name applied by small larvae in the river. The name “zaza” itself is the sound of the river if it flows.

4. Shiroup No Odorogui

Shirouo is the name of a small, transparent fish. Named like that because these foods are served and eaten alive. When eating it, the fish is like dancing in our mouth or referred to as odorogui.

Sanma Fish – Japanese Autumn Season Favourite Fish

Sanma Fish - Japanese Autumn Season Favourite Fish

Autumn has arrived! Autumn may be the favorite season of all Japanese people. Because in addition to the cool air temperature, autumn is a meaningful harvest season, there will be lots of food there. This is the time when Japanese people will spoil themselves with a variety of unique and delicious foods

For Japanese people who love seafood, the sanma fish that can be found in autumn is one of the best dishes. In autumn, sanma fish is very tasty and fat, so it is very good to eat.

Sanma (秋刀魚), or Sauri Pacific, is one of the marine fish that is a favorite of Japanese people. the shape of this sanma fish is long, and they can swim very fast, the speed is like a delicious fish. Of course taste is the main factor why this fish is very popular.

Sanma fish are found in the northern part of Japanese waters. Japanese people usually eat this dish by baking after sprinkling a little salt. However, there is also a restaurant that serves sanma fish as sashimi or sushi.

One area in Tokyo is Meguro, making a sanma fish festival in each fall. Sanma Meguro Fish Festival is one of the largest fish festivals held in the city of Tokyo. This festival is taken from the story of “Meguro no Sanma” (Sanma Meguro) which dates back to the Edo period.

It is said that the story is that there was a samurai who was offered to eat sanma fish while passing through the Meguro area. The samurai was very impressed with his delicacy, and his famous words were “Sanma wa Meguro ni Kagiru” (There is nothing better than the sanma fish in Meguro). Since then, the Meguro Sanma Fish Festival is held every year.

There you can buy sanma fish at very cheap prices then bake them yourself on charcoal. The baked fish you can eat right away !

Most Popular Sauce In Japanese Culinary

Most Popular Sauce In Japanese Culinary

Japanese cuisine has never bored its connoisseurs. Besides being interesting and intriguing, it’s also really good. All because of the right mix of side dishes and sauce used.

When eating at a Japanese restaurant, maybe we can eat it right away. But when trying to cook by yourself, we are confused about what sauce to use. Let it not be mistaken and make it feel weird, let’s look at the type of sauce!

1. Teriyaki sauce

Teriyaki is one of the Japanese cooking techniques, namely grilling or sautéing by dipping beef or fish into the sauce before cooking. The sauce ingredients consist of mirin, soy sauce, sake, and sugar. Served with pieces of pickled ginger and sliced onion leaves.

2. Yakitori sauce

The basic ingredients are almost the same as teriyaki sauce. Yakitori sauce is used for spices made by Japanese chicken satay.

3. Sesame dressing

Like mayonnaise with a strong sesame flavor, this type of sauce is often used for salad dressings, grilled meats, boiled vegetables, and cold noodles. It says it’s really good! Have you tried it?

4. Katsu sauce

In Japan, katsu dishes are served with a special sauce. The sauce ingredients consist of sesame powder, tomato sauce, soy sauce, worcestershire sauce, mirin, sugar, dijon mustard, and garlic. It tastes sweet, makes it addictive!

5. Sauce ponzu

This soy sauce contains a mixture of mirin, tuna flakes, kombu, or seaweed, rice vinegar, yuzu or lemon juice. Usually served as dipping sauce for sashimi and shabu-shabu spices. The taste is sour, fresh, and savory, eliminating fishy smell.

Asari No Sumashijiru – Short Neck Clam Soup In Japan

Asari No Sumashijiru - Short Neck Clam Soup In Japan

Simple but classic, short shellfish Japanese soup is not only delicious but easy to make with a little ingredients. In Japanese, clam soup is known as sumashijiru. This soup is obviously made of shellfish called asari (shells).

Similar to other shells, short neck shells, or asari, have little flavor packed in their small shells and need a little spice. For this soup, shellfish is cooked in a pot of hot water until they are open. Shells that are not open must be removed because they are not suitable for consumption. The broth is a cloudy gray color with a subtle taste of the sea, and that’s when we know it’s ready. Soup is seasoned with salt to taste. To remove the flavor from this fine broth, very small pieces of lemon peel are used to decorate the soup. This adds enough freshness and acidity to help this soup glow.

If you are interested, another variation of Asari Sumashijiru combines the use of dashi stock bonito (katsuo), or the use of dashi konbu (kelp cans), and a little soy sauce.

An increasing number of asari farms, or small neck shells, are available at local grocery stores. Usually, farmed shells are brushed and sand has been removed before the packaging is sold. Therefore, as soon as you get home they are ready to use. Regardless, if you feel compelled to do so, please soak it in fresh water for up to one hour to remove excess sand.

If you use wild clams, rub them clean and soak them for up to an hour in a bowl of fresh water to help remove the sand. For best results, both farmed and wild shellfish must be cooked on the same day when purchased.

Know More About Natto

Know More About Natto

Nattō is a Japanese dish made from steamed soybeans fermented with bacillus subtilis. Usually Japanese people eat it as breakfast. The color is brown and sticky, the aroma is very sharp. Some people who are not familiar with the aroma, must immediately refuse to eat it.

That said, 1000 years ago a knight named Minamoto Yoshiie. He found and tasted boiled soybeans scattered in straw and was fermented (sorry for the mess maybe). Then from the 1600s (the end of the Edo period), natto became a common menu in Japan at breakfast.

Although the shape and taste are super strange, natto contains many benefits. Rich in protein because it comes from selected soybeans, and contains probiotics which are good for digestion. Natto has very unique characteristics, strong aroma, salty taste, and the sticky texture and mucus can be stretched up to 6 meters. Wow, huh?

Natto contains pyrazine compounds. Pyrazine functions to make blood clots. Natto also contains a protease enzyme which can also reduce blood clotting by fibrinolysis directly from clotting, and inhibits plasma plasminogen activator protein inhibitors. This enzyme can also help to avoid thrombosis, such as during a heart attack, pulmonary embolism, or stroke.

Natto is a very high source of vitamin K, and contains good calcium to prevent osteoporosis. Not only that, natto is also very good for skin health, helps maintain the moisture of the skin so it looks young and healthy.

Enjoy The Best Japanese Ramen At Ichiran Ramen Restaurant

Enjoy The Best Japanese Ramen At Ichiran Ramen Restaurant

When on vacation in Japan, of course, we have to try the typical food of the cherry blossoms country. One of the Japanese specialties that are very popular with tourists is ramen. In Japan, there is one of the most famous ramen shops even outside of Japan, the name is Ichiran.

Ichiran ramen shop is a favorite ramen shop for travelers. Almost all culinary lovers who come to Japan must stop by Ichiran ramen shop. The ramen shop Ichiran also has many branches, not only in Japan, even the Ichiran ramen branch has also expanded overseas.

When visiting Ichiran ramen shop, we will be greeted with a board that will show the availability of seats. With the information board, of course, can inform you about the availability of seats so that we do not need to bother asking the shop staff.

To order food in the Ichiran shop, we need to order it through a machine that has been provided. There is no need to be afraid because the name of the food comes in various languages (Japanese, English, Korean, Mandarin) is written on the machine. The most famous menu at Ichiran is Tennen Tonkotsu Ramen, priced at 790 Yen (around 100,000 rupiahs).

Although the machine has been provided to order food, sometimes visitors are confused. Therefore the manager has provided an information board on how to use the machine, problem solved!

There is one interesting place here, it’s a concentration seat. In here visitors will be given a sheet of paper that must be filled. On the paper are the characteristics of the desired ramen. Later the order will come in accordance with the paper already filled in, cool isn’t it?

Less full with ramen served? You can order kae-dama which is priced at 190 Yen. Here you will get additional ramen noodles without soup and toping, feeling too much? Just order han-dama (half a portion of kae-dama).

How, are you interested in enjoying ramen while on vacation in Japan?

Senbei – Japanese Traditional Rice Crackers

Senbei - Japanese Traditional Rice Crackers

Usually senbei is closely related to Soka City in Saitama, Tokyo, which is the birthplace of thick crackers. Actually the reason I raised this theme was not far from the previous sentence. At Expo Milano in 2015, Senbei Soka managed to get great attention when it was exhibited as one of the main foods in Japan.

Therefore, senbei is increasingly popularized and even marketed abroad. Maybe this is one of Japan’s strategies to “feed” those who can strengthen their economy, hehe. Okay, when Senbei Soka skyrocketed, of course it was accompanied by a more attractive business. The proof is “Soka Senbei Garden”, a workshop that carries senbei as the main theme which is certainly run by senbei businessmen in the city called “Yamako Senbei”. Since Soka City is the place of “origin” of the crackers, the proponents offered this place as the best place for visitors to make our own senbei style and enjoy it together.

With just 324 yen, visitors can try making their own senbei without having to order in advance. Later visitors will be guided to cook senbei on a grill (one appliance per person) in a special outdoor area. Reporting from the Japan Channel, Soka Senbei Garden recently wanted to develop another taste suitable for senbei and then released to the market. Usually senbei has a slightly salty taste because it is given salt (the taste of lettuce), the taste of miso, the taste of soy sauce, the taste of sesame, the taste of seaweed, and some are sweet.

Because they want to make innovations, the initiators of the Senbei Theme Park are asking visitors, especially students from abroad to give their opinions on their “new taste” version of Senbei that might be suitable on Japanese tongues. At that time there were students from Indonesia offering shrimp paste chili paste for a new flavor, but the guide said if the taste would not sell if sold in the land of the rising sun, why is that, hihi.

Besides Senbei Soka, Hokkaido Senbei also “fights” on foreign markets. A Senbei store located in Sapporo, Hokkaido Prefecture, seeks to penetrate the world market by marketing “Samurai Senbei” products, with a variety of flavors and shapes. Senbei made from Hokkaido rice has 3 types of senbei namely “Yumepirica”; hard baked senbei, thin “Fukkurinko”, and crunchy “Oborozuki”. Samurai Senbei rice biscuits have been introduced abroad which have been carried out by participating in culinary festivals in a number of countries such as Malaysia and Hong Kong, and the plan for the end of 2015 will be Samurai Senbei sales in Chicago and New York, United States.

The Most Populer Sushi In The World

The Most Populer Sushi In The World

If we talk about the most popular Japanese food, what people will mention first is sushi. As we already know, sushi is a food made from rice which is added with several types of toping. Over time, there were many types of sushi in circulation. Well here are some of the most famous types of sushi in the world.

The first type of sushi is Nori Maki. This type of sushi is very popular because it has a delicious taste. Rice will be rolled with several types of topping such as crab sticks, corn, tuna, octopus and others. Later the rice will be rolled using savory and crunchy seaweed.

The second sushi is Nigiri Sushi. For this type of sushi is also a favorite of many people. But there are some people who don’t like this type of sushi. This sushi uses toping with very tasty raw materials such as squid, eels and salmon or tuna.

The third sushi is Chirasi Sushi. For this one sushi is a little different, if in general sushi will run out in one bite, then this sushi is more directed to the type of bento. There are many toppings used in this sushi such as shrimp, salmon, fish eggs, tofu, eggs and so on.

The fourth sushi is Oshizushi. For this one, the sushi is square and also has a slightly different way of making. But the taste of this sushi is very delicious. You need to know, for this type of sushi has a slightly more expensive price.

The Most Likely Japanese Food According To Zomatoes

The Most Likely Japanese Food According To Zomatoes

Sushi and Sashimi

Both of these dishes are often considered the same dish. Sashimi consists of thin slices of raw fish or other seafood served with Japanese spicy radish (wasabi) and shoyu. While sushi uses seafood but is served with rice, vegetables and eggs and is usually covered with layers using nori.

Domburimono

This dish consists of a bowl (domburi) of rice covered with various dishes such as boiled beef (gyudon), chicken and eggs (oyakodon), fried shrimp (tendon) or fried pork and eggs (katsudon) with tofu and pickled soup. This food is very affordable because that’s why many people like it.

Tempura

Tempura is seafood or vegetables dipped in batter and fried, tempura is served with sauce and daikon. The word “tempura” comes from Portuguese ‘tempero‘ (sauce) and this dish dates from the middle of the 16th century, when Portuguese and Spanish culture was first introduced to Japan.

Sukiyaki

This is a delicious vegetable soup with stuffed beef cooked in large Nabe and dipped in a bowl of raw eggs mixed. The vegetables that are usually used are leeks, shiitake mushrooms and chrysanthemum leaves (shungiku). Also added tofu and noodles (shirataki) and ingredients cooked in sauces made from soy sauce, sugar and sweet sake (mirin).

Shabushabu

For this dish, we can dip thin slices of beef in a pan of boiling water for a few seconds and then dip the beef in sesame sauce (goma dare) before we eat. Then, vegetables like Enoki mushrooms and Chinese cabbage, tofu and Shirataki are added.

When cooked, it is dipped in soy sauce and orange sauce (ponzu). After the beef and vegetables have been finished, udon can be added to the pan and eaten with additional flavorings such as broth, garlic, chive and daikon. This is the most economical food in Japan.

Okonomiyaki

This food can be described as a tasty Japanese cake. Vegetables and minced meat or seafood mixed with dough and cooked on a skillet. Like other cakes, the okonomiyaki can be reversed to cook on both sides. Then on top it is covered with a special sauce and mayonnaise and ditaburinori and dried shale fish (katsuobushi) and fried eggs.

Bee Senbei – Unique Japanese Rice Crackers

Bee Senbei - Unique Japanese Rice Crackers

If honey bees or common wasps are taken for harvesting their honey, in Japan there is currently a popular wasp or honeybee crackers.

Is senbei, a famous light snack from Japan, issued a new innovation on their products. The snack made from rice, now also adds whole bees as filling. The form of the bee is very complete, along with its legs and wings.

Eating bees in a number of regions in Japan is normal. The most commonly consumed bees bees are vespula flaviceps or kurosuzume bachi, which are cultivated in certain regions of Japan. Bees are deliberately cultivated as human consumption. Usually eaten with rice.

That apparently inspired the senbei manufacturer to make a new variant of their product. Rice crackers are filled with roasted wasps.

As reported by Rocketsnews24, Sunday (01/02/2015), this snack has a sweet and slightly savory taste of rice. The taste of wasps hasn’t really felt if you haven’t bit the wasp intact.

The wasp texture is very raisin-like, tender. But it doesn’t taste. It tastes a little sour and tends to be bitter, like a burning sensation.

So if you ever find your favorite crackers with a wasp on the supermarket shelf, don’t be surprised. There’s nothing wrong with trying because this snack is popular in the Rising Sun Country.

Typical Japanese Drinks Favored By Tourist

Typical Japanese Drinks Favored By Tourist

Japanese charm does not only come from the beauty of the tourist destination. You will be addicted after trying the culinary kick on the tongue. Examples such as ramen and sushinya. Not to mention the typical Japanese drink that tastes refreshing. Do you know anything? Some are below.

Japan is not only famous for its tea. You can also enjoy a serving of shaved ice known as Kakigori. Usually, this menu is served with a mixture of fruit flavor syrup, sweetened condensed milk, and additional slices of fresh fruit. Later this variant of shaved ice is increasingly diverse. In fact, some are combined with matcha.

Want to feel the tea that tastes anti mainstream? Try Sobacha. This drink is in the form of a spicy tea. The material used to make it comes from buckwheat seeds or grilled berries. Its properties do warm and refresh the body. However, you need to know if Sobacha has alcohol in it.

No less popular than Sobacha, there is another drink containing alcohol in it. Especially if it’s not Sake made from rice and yeast. Both ingredients are fermented together with water. Interestingly, there are also alcohol-free sake products. Want to try Sake? It’s best to think twice!

Mochi Cakes – Japanese Traditional Snacks

Mochi Cakes - Japanese Traditional Snacks

The shape, taste, method of making, and raw materials for the mochi cake seem harmless. However, in fact, at the beginning of this year as many as two people died and several others were in critical condition after eating the cake.

They add to the long list of Japanese citizens who have been killed after eating mochi cakes at the New Year’s celebration.

In fact, warnings from the Japanese government that citizens are careful to eat traditional snacks are issued regularly every year.

Mochi is a cake with a shape similar to buns. The texture is soft and somewhat chewy.

The way to make it is to cook sticky rice first, called mochigome. After cooked, the rice is pounded and crushed using a wooden sledgehammer. Next, the rice is then boiled or baked.

The average Japanese family traditionally celebrates the new year by cooking soup while heating mochi.

The mochi cake is sticky and chewy. Therefore, the cake must be chewed before it is swallowed.

The problem is, there are people, like children or seniors, having trouble chewing mochi. In fact, if it is not chewed long or just swallowed, the mocha cake is involved in the esophagus and can cause failed breathing.

According to Japanese media reports, 90% of victims of the mochi cake taken to hospital are seniors aged 65 years and over.

Chew, chew, chew. If it’s difficult, the mochi cake can be cut into small pieces so it’s easy to chew.

Every year, ahead of the New Year’s celebration, the Japanese government issued a warning to the public to consume mochi cakes in small pieces.

However, every year there are fatalities associated with the snack.

At the turn of 2014 to 2015, the number of victims of Mochi cake reached nine people. Then in 2016 one person became a victim. And at the end of 2017, two people died.

That number does not include victims in critical condition, but escaped death.

Do You Know About Dashi ?

Do You Know About Dashi ?

Umami is the key. Without it, cuisine will not have rich taste. During this time we know four flavors, sweet, bitter, salty, and sour. Savory or umami is the 5th taste.

Umami in Japanese cuisine is produced by dashi, a Japanese-style broth. This broth has a tendency to blend with other taste sensations.

Therefore, dashi is used in almost all dishes, from udon, miso soup, to rice preparations.

Chef Masaharu Tada from the Japanese Embassy in Indonesia confirmed this. “Dashi is a cook,” he said.

One important component in making dashi is bonito. You may often hear it later in reporting on expired materials used by a Japanese restaurant.

Bonito is actually the name of a fish, usually known as tuna skipjack. Or if we know it as skipjack. katsuobushi itself takes a long time – more than one month – because it goes through a series of processes, ranging from cutting the head, skinning, and cleaning the contents. Part of the fat in the abdomen is also eliminated because it complicates the preservation process.

After that, this piece of bonito meat was boiled for about one and a half hours. Fish bones are removed after boiling. The process continues with fumigation. This is the longest step, taking about a month.

After that the remaining smoke is cleaned from the surface. Bonito then dried in the sun.

After drying, the bonito is put into a closed room for the fermentation process. Mushrooms that grow on the surface are then thrown away.

This process is repeated until bonito meat is very dry and hard like wood. Mushrooms can’t grow anymore, and katsuobushi is ready.

Magurosoba, Halal Restaurant in Japan That Provides Cold Soba

Magurosoba, Halal Restaurant in Japan That Provides Cold Soba

One of the ‘challenges’ for most Muslim tourists from Indonesia who will travel to Japan is finding a halal food menu. However, along with the growth of tourist visits in Japan, now in Japan has begun to emerge culinary choices that are friendly to tourists who are Muslim. One of them is Magurosoba, a typical restaurant with cold soba that you can visit while in Japan.

Located in the Asakusa area, Tokyo, you can find this halal restaurant by walking for five minutes from Asakusa Station. Magurosoba restaurant is open from 11:30 until 10 pm local time. You need to know, on average, visitors in this restaurant spend 3000 yen, or 385 thousand rupiah per person.

Then, what is typical of Magurosoba? As the name suggests, this halal labeled restaurant provides buckwheat noodles made from wheat. The soba noodles themselves are Japanese specialties which can be eaten in various ways, including yakisoba, kakesoba (hot soba), and zaru soba (cold soba), and between instant foods, fast, home style, and Michelin quality, and with all styles different toppings, you are guaranteed to always be able to find new flavors of soba wherever you taste various soba noodles.

In the Magurosoba restaurant itself, there is one mainstay menu that is hunted by many visitors, namely cold zaru soba aka soba with tuna broth and given a maguro sashimi topping. The combination of the unusual flavors of this dish produced by the chefs at Maguro Soba will truly arouse your taste buds.