When we think of Japan, not only do their delectable food come to mind, so do their amazing and fresh ingredients! In this article, we will be diving into some of them such as Japanese Green Tea, Strawberries, and everyone’s favourite, Wagyu Beef! We hope through this article, you will develop a deeper understanding and appreciation for these stunning ingredients, and most importantly, how to enjoy them the proper way! Not only that, enjoy these ingredients through special menu items at six participating restaurants till March 13!
Enjoy The Taste Of Globally-Acclaimed Wagyu!
This exquisite beef is so renowned all over the world, it honestly needs no introduction! Known for its amazing tenderness and delicate flavour, Wagyu beef is no doubt in high demand in Japan. To meet the high demand, Japan has perfected its production technologies, and with the rest of the world being accustomed to slightly more textured red meat, it has been wowed by the divine texture of Wagyu! As it is a pretty rare commodity, it has the potential to expand the possibilities and value of food cultures globally, as well as bring significant change!
There are four types of Wagyu: Japanese Black Cattle, Japanese Brown Cattle, Japanese Shorthorn Cattle, and Japanese Polled Cattle. Under the category of Wagyu, there are popular brands that have been using improved feeding methods in specific regions throughout Japan.
Currently, there are 10 beef products brands that have been registered as GI based on the Geographical Indication Law:
Tajima beef (Hyogo pref)
Kobe beef (Hyogo pref)
Matsusaka beef (Mie pref)
Yonezawa beef (Yamagata pref)
Maesawa beef (Iwate pref)
Miyazaki beef (Miyazaki pref)
Omi beef (Shiga pref)
Kagoshima Kuroushi beef (Kagoshima pref)
Kumamoto Akaushi beef (Kumamoto pref)
Hiba beef (Hiroshima pref)
Recommended cooking methods for each cut
Source: Japan Beef Products Guide Book
Each part of the Wagyu beef has its own recommended way of eating:
Chuck roll: Steak, Barbecue, Stewing, Sukiyaki, Shabu-shabu
Fillet: Steak, Barbecue, Roasted Beef
2 Rib short rib: Barbecue, Stewing
Short Plate: Barbecue, Stewing, Shabu-shabu
Gooseneck round: Stewing, Sukiyaki
New Wagyu x Nohaku Experiences In Japan
Japanese food culture has certainly gained immense interest from around the world in recent years through the registration of “Japanese food” as an intangible cultural heritage. This has led to a growing demand among foreigners to visit Japan and experience authentic Japanese food for themselves! The Ministry of Agriculture, Forestry and Fisheries (MAFF) is certifying the “SAVOR JAPAN” brand as a travel destination where you can not only eat delicious Japanese food, but also experience the local food culture!
In particular, the region we’re going to introduce is a new form of wagyu experience, where you can enjoy wagyu and also experience a farm stay!
1. Matsusaka Beef Sukiyaki (Mie pref)
This area is home to the Kumano Kodo Ise Road, which connects Ise Jingu Shrine and the three Kumano mountains. In this area, they produce Matsusaka beef, a rare specialty of Matsusaka beef, and offer amazing experiences such as eating high-quality Matsusaka beef at a farmhouse inn.
2. Gyu Susugi Nabe (Tottori pref and Hyogo pref)
Enjoy scrumptious dishes that allow the quality of ingredients to shine, along with activities in the sand dunes and life and cultural experiences in the rural areas! You’re definitely guaranteed an unforgettable experience!
Popularity Of Japanese Tea
Even to this day, tea ceremonies are a quintessential part of Japanese green tea culture. Not only does Japanese green tea help to calm the mind, it also emphasizes spiritual richness rather than material wealth. On top of that, it is the key to enjoying interpersonal relationships and welcoming guests with gracious hospitality.
Japanese green tea contains numerous nutrients that are beneficial to one’s health, and when paired with Japanese cuisine, it can help you in leading a healthy lifestyle! Grown with immense care in tea fields with sophisticated technology, it gives the green tea a subtle aroma and robust flavour that will soothe and satisfy you!
As various kinds of tea are produced in Japan, here are the main production areas and brands:
Shizuoka Pref: Sencha (in particular,deep-steamed Sencha), Matcha
Kagoshima Pref: Sencha and Matcha
Mie Pref: Gyokuro and Kabusecha
Kyoto Pref: Gyokuro and Matcha
Fukuoka Pref: Gyokuro and Kabusecha
Miyazaki Pref: Sencha, Kamairicha
Kumamoto Pref: Tama-ryokucha
Saitama Pref: Sencha
Nagasaki Pref: Tama-ryokucha
Saga Pref: Tama-ryokucha
Nara Pref: Kabusecha
Aichi Pref: Matcha
The properties of Japanese tea, as well as the methods for making it taste good, differ based on the variety.
The key to brewing a good cup of Japanese tea:
Understand the characteristics of the tea variety
Select the right tea utensil for the tea variety
Examine the water – The best water for Japanese tea is soft water with a hardness of less than 100 mg/litre (about 30 to 80 mg/litre). The water must be boiled before use. Brew the tea leaves according to the type of tea desired. The same tea leaves can be used twice. To ensure that the tea quality of the second round remains as the first, it is important to pour all tea from the kyusu (traditional Japanese teapot) during the first round.
1) Sencha (Green Tea)
In Japan, Sencha is probably the most popular type of Japanese green tea enjoyed by the locals. It is green-tinged with yellow and has the perfect balance of aroma, umami, and bitterness! Additionally, as the grade of green tea increases, so does the sense of luxury!
The earlier the season of the tea leaves, the higher the amino acid content and quality of the tea. For example, Summer teas typically contain higher tannin concentrations than winter teas.
Here’s how to prepare Sencha:
1. Prepare a teapot that can hold 250ml of high-grade sencha and a small teacup (100ml).
2. Use a medium-sized teapot that holds 600ml of intermediate sencha (150ml).
3. Use an earthenware teapot that can hold 800 ml of regular sencha (200 ml).
4. Allow 2 minutes for advanced sencha and 1 minute to 1 minute 30 seconds for regular sencha to steep.
Gyokuro (Refined Green Tea)
Did you know? Gyokuro is actually the highest grade of Japanese green tea! It has a sweet flavour with a mild sour and bitter aroma and a hint of umami. The tea leaves are grown in a unique way that entails sheltering the young tea leaves from direct sunlight for the first 20 days after they develop.
The amount of tannin, which is what makes it bitter and astringent, is slightly lower as compared to other teas. However, when measured in terms of caffeine, which is a measure of bitterness, it is actually quite high.As a result, it’s critical to brew gyokuro at a low temperature to prevent bitter and astringent components like caffeine from separating while the amino acids are being removed. Additionally, when drinking gyokuro, it is recommended to roll it around on your tongue instead of swallowing it all at once.
Here’s how to prepare Gyokuro:
1. Prepare a teapot that can hold 90ml of gyokuro and a very small teacup (40ml).
2. Use hot water of 50 to 60 degrees Celsius to sufficiently release the theanine, enhancing the umami taste and suppressing bitterness and astringency.
3. The extraction time should be 150 seconds.
2) Bancha (Whole Leaf Green Tea)
Bancha is a Japanese green tea brewed from mature leaves that has a more delicate umami than sencha, with a mildly astringent and fresh taste. This tea is a popular choice among Japanese people as their daily green tea.
3) Hojicha (Roasted Whole Leaf Green Tea)
Hojicha is a fragrant and refreshing Japanese green tea that is made by roasting sencha or bancha over a high flame. It has a pleasant and warm brown colour, and is well-loved by the youngsters and elderly due to its mild flavour. Fun fact, bancha and roasted green tea are actually not meant to be tasted, but rather to be enjoyed for their fragrant aroma of fire, brown rice, and roasted flavour!
Here’s how to prepare Hojicha:
1. Use an earthenware teapot that can hold 800 ml of bancha or roasted tea, and a large teacup (200 ml).
2. For standard bancha and roasted tea, the standard steeping time is 30 seconds.
4) Matcha
Matcha is a fine powdered green tea that is often used in tea ceremonies. It has a wonderful aroma and concentrated sweetness that makes it such a joy to drink! On top of that, all of the tea’s beneficial nutrients can be absorbed as the powder is dissolved in hot water!
Tea Tourism In Japan For Tea lovers
In recent years, Tea Tourism has been a new form of travel that has been bringing together tea lovers from around the world. The tea tourism program at Kyoto Obubu Tea Garden in Wazuka-cho has been a hit among tourists and before the pandemic, the program had over 1,500 participants a year!
The highlight of Tea Tourism is definitely the Japanese Tea Guided Tour, a four-hour program to learn about Japanese tea through visits to tea farms and factories. Not only are there lectures, participants will also get to enjoy taking photos in the breathtaking tea fields! Additionally, there will be a visit to the tea factory where you can enjoy tea noodle soup as well as nine different kinds of Japanese Tea! In this unique experience, you will have the opportunity to taste Japanese tea at different temperatures. As the flavour and aroma of it changes at different temperatures, you will be able to taste the differences for yourself!
Popularity Of Japanese Strawberries
Although eaten all around the world, Japan is said to be the world’s largest consumer of fresh strawberries! In fact, there are over 300 varieties in Japan, and more than half of the world’s strawberries are supplied by them! Strawberries are usually in season from winter to spring and are most readily available in the market from January to April.
A Variety Of Japanese Strawberries
“Tenshi no Mi (Angel’s fruit)”, Saga Pref
– A white strawberry with an average weight of 60 grams per strawberry. It has a slightly sweet flavour and is low in acidity.
“Shinku no Misuzu”, Chiba Pref
– Burgundy strawberries with dark red flesh. It’s high in sugar content, low in acidity and rich in flavour.
“Bijin Hime”, Gifu Pref
– A very large fruit, sometimes weighing more than 100 grams each, with a glossy colour. The fruit is juicy, sweet, and fragrant.
Strawberry Picking for Strawberry Lovers!
For those who love strawberries, strawberry picking is definitely the way to go! Strawberry picking season in Japan starts from mid-December to early June.
Here’s a list of some of Japan’s most unique strawberry harvesting farms:
1. Greenarium Awaji Island “Flying Strawberry House” (Hyogo Pref)
– The strawberry shelves are above your head, making the strawberries look as if they are floating in the air, which makes it super insta-worthy!
2. Hoshino Resort Risonare Atami “Night Strawberry Tour” (Shizuoka Pref)
– A luxurious strawberry picking experience that can be done at night! Taste the perfect combination of “Beni Hoppe” with chocolate or cured ham with a glass of champagne in the illuminated greenhouse. (Only for guests of Risonare Atami)
3. Aiba Strawberry Garden (Chiba Pref)
– Aiba Strawberry Garden grows 18 varieties of strawberries, including rare varieties that are hard to find in supermarkets! On top of that, you can try over 10 of the best-growing strawberry varieties!
“Japanese Food Supporter Restaurants” Week Promotion!
To kick off the Japanese Food Supporter Restaurants Week, six restaurants are offering special menu items in collaboration with the Ministry of Agriculture, Forestry and Fisheries (MAFF) of JAPAN from now to March 13! They will be promoting these premium ingredients through delectable dishes for you to enjoy! Simply visit any of these restaurants during the promotion and complete a short survey!
These six selected restaurants are certified members of the Japanese Food Supporter, a system put in place by the MAFF to promote fresh and delicious Japanese ingredients outside of Japan!
Click here to find your nearest certified restaurant!
1. Okada Coffee
Strawberry Sake Mojito
Wagyu / Houji Cha Rice Set
Houji Cha Porridge
Matcha (Hot / Cold)
Matcha Latte (Hot / Cold)
Matcha Warabi Mochi
Matcha Warabi with Ice Cream
Matcha Burnt Cheesecake
Campaign period：1st March to 8th March 2022
Location: 153 Joo Chiat Road, S427431
Business Hours: Tuesday to Sunday, 10:30am to 6pm, closed on Mondays and Public Holidays
2. WHITETREE Café
Sweet Strawberry Heart Parfait
Happy Strawberry Frappuccino
Strawberry Snow Mochi
Campaign period：25th February to 11th March 2022
Location: 24A Circular Road, 2nd floor, Singapore 049380
Business Hours: Daily, 10:00am to 8:00pm
3. Hvala
Matcha Latte
Campaign period：28th February to 6th March 2022
Location: 30 Victoria St, #01-04/05, Singapore 187996
Business Hours: Daily, 12:00pm to 9:30pm
4. Bob The Baker Boy
Japanese Matcha Strawberries Bento Cake
Campaign period：28th February to 6th March 2022
Location: 369 Sembawang Road #01-03, Singapore 758382
Business Hours: Daily, 10am – 5pm (by appointment only)
5. Tarte by Cheryl Koh
Matcha Azuki Tart
Campaign period：28th February to 6th March 2022
Location: 1 Scotts Road, #02-05 Shaw Centre, Singapore 228208
Business Hours: Daily, 11:00am – 8:00pm
6. Morinaga Izakaya
A5 Wagyu Shabu Shabu
Campaign period：28th February to 13th March 2022
Location: 220 Orchard Rd, #B1-08 Mid point, Singapore 238852
Business Hours: Daily, 12:00am -10:00pm
Hurry Down And Enjoy These Premium Ingredients Today!
We hope once we can travel to Japan again, you will head over there and experience these one-of-a-kind tours for yourself! In the meantime, enjoy these amazing ingredients right here on the shores of Singapore through the current promotion! Hurry down today!
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The post Japanese Ingredients We Love (Like Green Tea, Strawberries, Wagyu Beef) and Special Menu Items To Enjoy Till March 13! appeared first on Singapore Foodie.
