During the episode, Chiara also dives into her fascination of Western-influenced Japanese dishes called yoshoku, such as omuraisu (omelet on rice with ketchup) and naporitan (soft-cooked spaghetti with a ketchup-based sauce and mushrooms, sausage, etc). Chiara is also a published author, having just released here new guidebook “Hidden Japan”, which takes you through the wonders of Tokyo–off the beaten path.

The post Jarman International’s Director of Project Management, Chiara Terzuolo, was featured on NHK World’s podcast “Living in Japan” to talk about the delicious and diverse world of Japanese cuisine appeared first on Jarman International KK.

Fatty, tender, and umami-rich…Japanese wagyu beef is one of the world’s most luxurious foods, ranked high among ingredients like black truffles and caviar. But what makes wagyu so special? The secret lies in nutrient-rich fodder, gender, lifespan and…classical music!?

Check out this Japan Today article written by JI Core 50 member Vicki L. Beyer to learn about wagyu from snowy Yonezawa City in Yamagata Prefecture, which has a centuries-long history of raising cattle.

JI Core 50 member and popular YouTuber of the ONLY in JAPAN channel, John Daub, also created an episode all about Yonezawa gyu, from raising the cattle to grading the meat.

Also subscribe to John’s livestream-only channel, ONLY in JAPAN * GO for pretty much daily uploads!

The post Find out what makes Japanese wagyu beef world class! (Yonezawa, Yamagata) appeared first on Jarman International KK.

Although the northeastern Tohoku region is full of incredible cuisine, culture and community, it is still relatively undiscovered by international visitors. Check out John’s livestreams for an exclusive look into a side of Japan that you may not have even imagined.

Subscribe to John’s ONLY in JAPAN * GO livestream channel and ONLY in JAPAN * John Daub main channel for more!

• Japanese Train Ice Bridge Crossing | JR Tadami Line
• Japan’s Hawaiian Resort Experience
• Japanese Wagyu Beef BBQ | Aomori Yakiniku Grill
• Japanese Winter Cuisine Ginger Miso Oden

Travel across Tohoku affordably with the JR EAST PASS!

The post Discover hidden Japan with YouTuber John Daub in Fukushima and Aomori! appeared first on Jarman International KK.

Kochi Prefecture is located along the southwest coast of Japan’s Shikoku Island, famous for its crystal clear rivers, dynamic mountains, award-winning sake, freshest seafood, friendly locals and more. To spread the Kochi love, Jarman International helped gather 30 non-Japanese participants to Tosa Shimizu World restaurant in Osaka that serves authentic Kochi cuisine. Simultaneously, John Daub livestreamed the event on his ONLY in JAPAN * GO channel to people across the globe for an afternoon of celebrating and learning about Kochi, Japan’s hidden gem. 

Besides the melt-in-your-mouth seared bonito, delicious local sake and other Kochi delicacies, participants were immersed in the fun of Yosakoi, the representative dance of the region. This Kochi dance has always been about having fun, rather than following strict rules, which is why there are a wide range of costumes, choreography, and music ranging from traditional Japanese folk tunes to pop, rock and salsa-inspired rhythms! It is no surprise that this 70-year-old dance has gained popularity around the world, and also won the hearts of the participants during the event!

Check out John’s livestream of the event HERE.

Kochi is actually easily accessible from Kyoto and Osaka! Discover the route HERE.

Learn more about Kochi HERE.

The post Jarman International hosted an event in Osaka with John Daub to spread the beauty and fun of Kochi’s culture and cuisine! appeared first on Jarman International KK.

But you might wonder…Which one should you choose? What are the kinds of ingredients you’ll find in an ekiben?

In this ultimate Ekiben adventure, popular YouTuber and JI Core 50 John Daub will take you on the special Tohoku Destination Campaign Fukkou Shinkansen (more on this below), all the way from Tokyo to Shin-Aomori station, while introducing  7 gourmet ekiben, including those that feature delicacies like uni sea urchin and ikura salmon roe.

Check out the video below!

★ Subscribe to John’s main channel for more incredible content: ONLY in JAPAN * John Daub

★ Also, check out John’s recent livestream where he looks back on his trip on the Tohoku Destination Campaign Fukkou train. This livestream was shot at the Japan Rail Cafe in Tokyo station, where you can stop by for lunch or coffee before your ride, purchase tickets or great souvenirs, and more! –  Tokyo Station to Tohoku on the Shinkansen | Live at Japan Rail Café

★ For more regular content, please subscribe to John’s live streaming channel, ONLY in JAPAN * GO

~ The Tohoku Destination Campaign – 10 Years Since ~

It has been 10 years since the Great East Japan Earthquake devastated much of the Tohoku region, located in the northeastern portion of Japan’s mainland. As a way to help assist in the region’s recovery, one of our partners, East Japan Railway Company, has begun the Tohoku Destination Campaign since April, which will last until September 30. Why not take this opportunity to travel to Tohoku and discover its beauty?

★ Tohoku Destination Campaign Official Website

The post Join YouTuber John Daub on a Shinkansen ride to Tohoku while discovering the world of Japanese gourmet boxed lunches or “Ekiben”! appeared first on Jarman International KK.

Much of the Sushi Experience is Non-Verbal..making it perfect for International Guests

When expressing himself, Shimizu-San talks with his entire body – with his hands and fingers, even with his eyes. That’s why booking a Sushi class with Tama Sushi close to Tsukiji Fish Market will make you understand a lot about the history and art of sushi, even if your Japanese language skills are rather poor – like mine – and even though the course is entirely conducted in Japanese.

Because language fades into the background: it’s now all about developing skill, feeling and tact to be able to produce the perfectly shaped rice portion (shari) – and believe me: this is indeed an art in itself.

Being instructed by an Itamae (sushi master) with 45 years of experience can be considered an unforgettable memory – I have attended various cooking classes in this country, but I have never had the honor to put on a sushi chef uniform and slip behind the counter in a famous sushi restaurant for a true hands-on lesson.

Every single step was demonstrated thoroughly

Despite the fact that everything was in Japanese, I was totally able to follow the instructions, mainly because our Sushi-Sensei demonstrated every single step thouroughly (and did not get tired to show it over and over again with admirable tranquility and patience). As we were only three students (the classes are limited to four people maximum), our Sensei had sufficient time to keep his trained eyes over our shoulders and comment on our progress with a stern gaze, but always with a twinkle in his eyes. Also: Shimiten-Sensei wasn’t spare on praise. After rolling ten rice balls my debutant fingers started to get used to the unfamiliar movement, I got rewarded with a huge smile and a big thumbs up: my shari were now pretty enough to top them up with thin slices of yummy fish.

And be assured: the pleasure of enjoying sushi, made by your own hands, doesn’t compare to any other gourmet experience – especially after I learned that you are totally allowed to eat sushi with your fingers.

My friends who are visiting from Europe always ask me where to book a cooking class – I will totally encourage them to try out Tama Sushi. For the price of 8000 Yen you can get instructed by a real super skilled Sushi Master in a very authentic pleasant atmosphere – and participants even get a certificate, which I will definitely put up on my kitchen wall to impress guests.

Just in case you worry about the language barrier: At Deep Japan we are happy to help with finding a good interpreter for your experience!

Here is where you can sign up for the class via Gurunavi: http://r.gnavi.co.jp/jge/en/entry/post-000814.html 

Check out Tama Sushi’s English Website here:
http://www.tamasushi.co.jp/english/ 

*Original article by Katharina published on Deep Japan

Deep Japan – Experienced Senpais living in and enjoying Japan offer inside-knowledge on how to make your trip real, interesting and above all, unforgettable.

Join the Deep Japan Senpai Team – Anyone currently living in Japan for a year or more who can write tips for visitors in English is welcome to register on Deep Japan as a writer.

The post Deep Japan – Sushi Making Experience at Tama Sushi close to Tsukiji Fish Market appeared first on Jarman International KK.

Shojin Ryori, or shojin cuisine, is the form of Buddhist cuisine that is popular with the vegetarian/vegan foreigner crowd here in Japan. Traditionally the food that Buddhist monks make for themselves in their temples, there are only a handful of restaurants in Tokyo that serve this cuisine. However, these very traditional restaurants are quite expensive, close early, and have only private rooms with the food cooked in the kitchen and brought to you later. Also, few have English menus.

Enter Sougo, a new restaurant in Roppongi opened on 2015/2/23. The concept is simple: casual shojin. Sougo was created by chef Daisuke Nomura, who earned two Michelin stars as the executive chef the shogin restaurant Daigo (very expensive). Nomura’s wish was to serve the same high quality shojin fare in a more laid-back environment, and also to be foreigner friendly.

The main difference with traditional shojin restaurants is apparent as soon as you walk in and are greeted by the long counter where the chefs display their skills right in front of you. Common in sushi and other restaurants, it’s surprising that this open kitchen / counter service has never before been done with shojin.

The menu is seasonal and items vary by the day, so the traditional prix fixe course style remains. However, most shojin restaurants will run 20,000 – 30,000 JPY per person, but here you can choose from three reasonable courses, 6,000, 8,000, and 10,000 JPY. The photo shows their veggie sushi.

Next to the food counter is a bar where the bartender serves beer and cocktails to go along with the more traditional sake menu. Sougo is open until 5am, and from 11pm becomes a bar where you can also order food a la carte.

The back of the restaurant even features a separate kitchen space that will be used as a cooking school in English that will teach about shojin cooking techniques.

The Roppongi location, casual environment, reasonable menu, and late hours are sure to bring in a varied crowd and showcase shojin ryori to a wider selection of customer.

*Please note that Sougo (nor the predecessor Daigo) are not vegan. Speaking with Nomura, shojin ryori came from a dislike of the mess of killing animals, and not necessarily from a moral ban on the practice. As such, egg and bonito dashi soup stock are used in some items. If you are a hardcore vegan, let them know when you make the reservation and they’ll try to accommodate as much as possible.

Sougo: http://sougo.tokyo 
FB: https://www.facebook.com/pages/ 宗胡/595768000557370
Cooking class (HP not yet up as of this writing): http://tokyo-cook.com 
Daigo: http://www.atago-daigo.jp 

The post Deep Japan: Casual Shojin Ryori in Tokyo, Japan appeared first on Jarman International KK.

What exactly is wasabi anyway?

If you’ve ever eaten sushi, chances are that you’ve had wasabi. It’s that spicy green stuff that makes your head explode!
I see wasabi in a lot of snacks these days, but it hit me one day that I really had no idea what this magic green root was … was it even a root?

WATCH THE VIDEO TO FIND OUT:
https://youtu.be/7XTncCmFabM 

FACTS:
* Wasabi is not a root, it’s a stem (because it’s grown submerged in water).
* It takes 12-18 months to grow just one.
* There is no way to tell the size before it is pulled. A big one is like finding a diamond.
* It’s not a horseradish.
* Fresh wasabi loses it’s spiciness 15 minutes after grating. That’s why sushi chefs put it under the fish on the rice.
* Wasabi is loaded with vitamin C and is good for digestion. Some consider it a superfood.

Daio Wasabi Farm is the largest in Japan

DAIO WASABI FARM is in Azumino (city) in Nagano prefecture. It’s about a 3 hour trip by car or train. Entry to the farm is free.

Apart from seeing all the wasabi in the river, you can walk around the farm which has been featured in numerous TV shows and movies for its traditional landscape. It’s most famous appearance was int he 1990 Kurasawa film DREAMS in the “World of Watermills” scene.

You can also take a cooking class. For 1030 yen / 20 minutes, try your hand at wasabi cuisine by making a snack. You also get to take home what you make. Now that’s a real HOT deal.

The farm also has wasabi flavored EVERYTHING!
Try the wasabi soft ice cream for 380 yen.
The wasabi burger is pretty good, too. It’s got fresh wasabi leaves in it. How about a wasabi beer? It costs you 520 yen and yes, there are loads of wasabi pieces to give you that kick in the mouth you’re dying for.
The gift shop is loaded with more wasabi than any other place on the globe! Honestly, just the shop is worth the trip.

The wasabi itself is reasonably priced here. Small stems go for 500 yen and the largest ones are 3000 yen. To put it in perspective, that large one can go for 10,000 yen in Tokyo and even more if exported! They come in a bag filled with water so it’ll stay fresh for a few days.

Wasabi beer up close!

If you’re looking for something else to see in Nagano besides the snow monkeys, the sky slopes and the onsen, add in this farm. In fact, this place is worth a special trip all by itself!

DAIO WASABI FARM is open from 09:30 to 17:30 (09:30 to 16:30 in the winter).

URL: http://www.daiowasabi.co.jp/ 
Google Map: https://goo.gl/maps/M1qvS 

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Deep Japan – Experienced Senpais living in and enjoying Japan offer inside-knowledge on how to make your trip real, interesting and above all, unforgettable.

Join the Deep Japan Senpai Team – Anyone currently living in Japan for a year or more who can write tips for visitors in English is welcome to register on Deep Japan as a writer.

The post Deep Japan: The Complete Wasabi Guide appeared first on Jarman International KK.

Japan Info Swap has been set up by the H&R Group as part of its relocation service, to assist expats in Japan by providing useful and easily accessible information to enhance daily living.  Visit their blog, sign up for their newsletter, or download their free e-book about living in Japan.

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