Friday, August 4, 2017

Respect for Japan

"All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level", Charlie Trotter.

I completely agree with what Charlie Trotter said.If there is any nation which takes its food seriously or even "food" in general seriously, it is Japan. A small country (more of an archipelago to me), nestled in the easternmost part of the world, experienced and still experiencing natural and man-made calamities (read: Earthquakes, tsunami and what happened on August 6th and August 9th, 1945), is still making major breakthroughs in terms of technology, culture and cuisine!

One should learn from Japan how to nurture a particular product, it can be a square shaped watermelon (which can go upto USD800 for a piece, but a small price for a place where one must learn to utilise every bit of space!) to a pair of Yubari King Melon (can cost upto USD26,000 for a pair--not going to pay for a hybrid cantaloupe!). Or it can be how to treat (holy)cow for future consumption---the happy bovines listen to music, eat hay and grains, drink beer and provide  world-class marbled cuts around the world. Or a Japanese strawberry which can weigh upto 100gms or sometimes even more and each can cost upto USD500 each! Make white strawberries by crossbred and manmade varieties and through controlled sunlight (just piece can pinch you for USD10!)
Crazy?? May be they put it as "how to make it just perfect"! Be it whiskey (errr...Whisky as in Japan) which can give toughtime to its Scottish elder brothers or some fine knives, to some it is an art. Even for that matter, how to cook rice (for sushi). I was told it takes about three years to cook the rice perfectly for making sushi, before you can qualify yourself as a "Sushi chef". So the guy in the restaurants of the Tokyo may not be a new kid in the block.

Those little garnishes, served or put on the table are at their peak of taste! Be it very young ginger pickled to go along with your meal or some preserved cherry blossom or the perfectly cooked "Miso Cod" and you just cry that you have never tasted something better than this (and probably you'll never be).You eat green tea ice-cream or green tea latte(be it at Starbucks or anywhere else) and makes you wonder, "How the hell did they think about this?". Or something simple as some boiled salted Edamame to go along with Sapporo or Asahi! I must say, Japanese are (probably)much connected to nature than the rest of the world.

I was initiated to Japanese Cuisine back in the days when I was called "Escoffier" in my college, especially the final years. All I knew that Japanese cuisine comprises of Sushi, Sashimi, Miso soup, red beans (azuki beans). Period. I also developed some ethics in those days! Some of them can be
1)Will not eat anything raw as raw fish and raw meat (which went away eventually)
2)Will not eat beef(this one also went away in due course)

I have had Sushi/Sashimi when I was in Dubai, especially from Friday Brunch(while at work), though my favorite was California Roll but I wasn't a big fan of nigiri. Miyako was one of my favorites in Hyatt Regency Dubai, especially for the quick saturday lunch. But everything faded away until I had Sushi in places like Hong Kong,San Francisco, Sydney and of course in Narita(not in Tokyo!). It is an art which can never be replicated but learnt from scratch. I was a "make shift Sushi Chef" in Ritz Carlton Dubai when our Sushi Chef was on leave. Job was to make Sushi everyday and also "Italian style Sushi"(who would even make that??) for Friday Brunch. I was being chastised everyday by those who had knowledge about Sushi or knew it more than I knew.

Eating Sushi in Japan made my dream come true, partially. If I am asked my favorites, it will definitely be a platter of Sashimi (except Tuna--I dont like it in any form!), some salmon nigiri especially with the fatty part--last time I ate in a Sushi restaurant in Narita, where you have to option to ask for less rice for the Sushi. I am a big fan of Uni. I love Miso Soup. A trip to East Asia wont be complete if I dont get to have Matcha Icecream and Matcha Latte. Prawn tempura? Oh yes, bring it on. Chawamushi? I am game for it.

Last night, I returned from Narita. I also brought a number of raw ingredients from there to utilise them in Abu Dhabi. Be it Miso paste, Mirin, cooking sake or sesame. For the last few days I had been designing a menu, a (con)fusion Menu! Japanese ingredients and classics, done the European way!


An evening appreciating Japanese classics with twist with Sake
Steamed Edamame, Eel Kabayaki, Shrimp Tempura
Tensuyu dipping
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Smoked Bacon “Tonjiru”
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Tau Kwa Teriyaki
Sunomono, Spinach “Ohitashi”
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Miso Salmon
Soba, scallop, chillies
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Braised Beef Donburi
Red wine braised shortribs, pan seared foie gras
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Homemade Matcha Ice cream
Mizu Yokan


I would love to know what do you think about this menu.Once I make them, I will definitely post pictures in the blog and may be share a recipe or two.
For now..."Sayonara".
P.S.- I said my dream came true partially. It will become true completely when I will visit Tokyo as a tourist, eat a multiple sushi course in Jiro Ono's restaurant and a fantastic Kaiseki experience in Kyoto.

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