viernes, diciembre 07, 2007

Meal Muji

Meal Muji

[Eating at Muji]

I must say as a big Muji fan myself, the highlight of my recent trip to Tokyo was a pilgrimage to the Japanese design retailer's flagship store at Yurakucho. Despite being housed in a warehouse-style building, the minimalist designs of Muji permeates each space, making all the 5000 well-designed and simple products stand out in its own "less is more" way.

Meal Muji

[Healthy set at Y650]

The huge non-smoking deli-style cafeteria is a great spot to have a bite break from all the shopping one would have done. The food is a fusion of Western and Japanese, with entrees such as pumpkin quiche, broccoli with scallops and tofu, fried chicken, lotus root salad, and five grain rice. A set meal starts at Y650, which is a bargain, and the menu changes depending on the time of the day.

Muji

[Muji Yurakucho's flagship store in Tokyo]

For those not in the know, the name Muji is short for Mujirushi Ryohin, which means "no brand, good product". This alludes to their design philosophy of not having the company logo or name to appear on or inside their products. Even their advertising campaigns are so streamlined, it uses impressive images to convey its message with only a tiny "Muji" imprinted on it. If you are are tempted to make your own way to this huge Muji shrine, be reminded that it is just walking distance from the Ginza shopping district.

In the know:
Muji Yurakucho
3-8-3 Marunouchi
03-5208-8241
http://www.mujiyurakucho.com

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lunes, diciembre 03, 2007

Food as an art form in Japan

ANA Japanese Meal - kaiseki

[Artful Japanese kaiseki service on board ANA]

Most visitors to Japan will take notice of a uniformed monoculture society with a high level of politeness and civil awareness. On the contrast, there is also the high level of creativity and attention to aesthetic details that I marvel every time I'm there. Apart from the gift packaging tradition that promises a beautifully wrapped item that the assistant will bring to the store exit and handing to you with a full bow, a visit to the restaurants will ensure that all your senses are stimulated with the intricately presented culinary offerings.

A kaiseki restaurant offering haute Japanese cuisine is a case in point. Visitors are promised an odyssey of flavors, textures and colors. Originating from the Zen monks, the characters for kaiseki means "stone in the bosom", referring to the monks' practice of warding off hunger by tucking hot stones in their kimono sashes. My friend Michiko in Kyoto was telling us over lunch that this zen tradition where the cuisine evolved from explains why most kaiseki meals are so light and consists of largely vegetarian ingredients, such as different types of tofu, tiny cut vegetables in different colors and forms.

Today, a traditional kaiseki meal is often a multiple-course meal with a focus on harmony between food and nature. Emphasis are placed on seasonal ingredients, different preparation techniques and the presentation. From the tiny ceramic bowls and the few slivered sashimi floating on dry ice, everything shouts of the artful forms that the Japanese are so well known for.

[Mini Kaiseki in Kyoto]

Depending on how much you want to spend, a proper kaiseki meal averages about 8000 yen per person. However, in many restaurants in Kyoto, where this form of cuisine originated, you can get a simple version like the picture shown above for about 2000 yen.

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Green Beans with Sesame Miso Dressing

The following recipe is a sample course of a kaiseki meal. It is adapted from Kyo-ya Restaurant of San Francisco.

2 cups green beans, trimmed and cut into 1 1/2 inch pieces
Sesame Miso Dressing:
2 tablespoons shiro miso (white miso)
3 tablespoons white roasted sesame seeds + more for garnish
1 tablespoon sugar
2 tablespoons soy sauce

Parboil green beans in a large pot of rapidly boiling water for 45 seconds. Drain and immediately plunge into a bowl of ice water.
Using a mortar and pestle, blend together shiro miso, sesame seeds, sugar and soy sauce. Smash and mix until the sesame seeds are not visible when stirred.
Drain green beans and blot dry. Transfer to a bowl and fold in the dressing until the beans are evenly coated.
Serve in small bowls and lightly sprinkle with sesame seeds.

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