Japanese Drinks - Happy Hour

Japanese Tea Ceremony - Zen Beyonce And Back - Foodies Go ...

No one can dispute the influence of sado, the ‘way of tea’, or cha-no-yu ‘tea hot water’ on Japan’s spiritual, artistic, cultural and social heritage. Trying to explain it in several hundred words is, as the sages might say, 'like hammering nails into tofu'. That is to say, muri! Impossible. But here's a try.

READ MORE

Health Benefits of Green Tea

As Japanese green tea products fly off the shelves, in supplements, health products, toothpastes and shampoos, soft drinks and, naturally, in its pure leaf and powder forms, a multi-million dollar 21st-Century global health industry has taken Japan's favorite beverage to heart.

READ MORE

Zen and the Art of Green Tea

The heart of Tea and the essence of Zen are one So reads the poster depicting a serene shaven-headed Zen monk practicing the tea ceremony at Shoden Eigen-in temple in the Gion district of Kyoto. Just streets away is the tourist chaos that is Hanami-koji street, with its shouting traffic police, speeding taxis and endlessly chattering tourists clad in rental kimono, scurrying to the next must-see d...

READ MORE

Genmaicha - Japanese Tea - Foodies Go Local

"Irasshaimase! Welcome to our restaurant". It's a familiar cry to anyone who visits Japan. The formal greeting at most food establishments here is commonly followed by a welcoming beverage, sometimes water, but most often a cup of tea.

READ MORE

Matcha, Bancha, Hoji Tea, Kaga Bocha, and More

The expensive powdered form used in the tea ceremony, and added as a flavoring to everything from ice cream to parfaits to Kit Kat bars, is matcha, sometimes termed hiki-cha. However, the common tea of choice for daily drinking is bancha, a coarse tea, invariably drunk hot, and often served free of change in restaurants. It is drunk to quench thirst, is inexpensive, and is made from larger, older ...

READ MORE

Japanese Tea Ceremony - Zen, Beyonce And Back - Foodies Go...

No one can dispute the influence of sado, the ‘way of tea’, or cha-no-yu ‘tea hot water’ on Japan’s spiritual, artistic, cultural and social heritage. Trying to explain it in several hundred words is, as the sages might say, 'like hammering nails into tofu'. That is to say, muri! Impossible. But here's a try.

READ MORE

Hakutsuru Sake Company: The Triumph of the Phoenix of Nada

The Beginning 274 years ago, a humble lumber merchant in the Nada district of Hyogo, not far from the port city of Kobe, made an important career decision. He decided to brew sake. His name was Jihei Kano. Two and a half centuries later on a beautiful sunny Spring morning FGL met with his direct descendant, Mr. Kenji Kano, current CEO of Hakutsuru Sake Brewing Company, Ltd at the company's headqua...

READ MORE

Mitobe Shuzo Part 2: From Paddy To Brewery To The Glass

At the brewery, Mitobe Shuzo boss Toshinobu Mitobe explains his decision to cultivate rice themselves, and why he still chooses to use other rice varieties to make his quality small-batch sakes. “Growing our own rice means we can focus on quality over quantity, and since each rice paddy has its own unique characteristics – how much sunlight it receives, the temperature gap between the morning an n...

READ MORE

Japan's Festival of the Dead: Obon

Obon is a Buddhist event celebrated in Japan but it has its roots in India. They say that at this time of year the spirits of the deceased come back to the ‘real world’ to receive thanks from the living. Could explain the increase of ghost stories in the summer!!! The tradition was brought to Japan via China in the 7th century but it wasn’t widely celebrated by the general populace until the Edo P...

READ MORE

Nara Sake: The Original Sake. It's true! Ask the Brewer Mo...

I have long known that Nara Prefecture, which borders Osaka and Kyoto in western Japan, has been known as the birthplace of sake. But I got majorly schooled during a recent visit there.

READ MORE

Sake Origins: Hiroshima. Senzaburo Miura and 'The Birthpla...

Ginjo sake, with all four of its sub-classes, is but seven percent of all sake brewed. Legally, it is defined by nothing more significant than how much the rice was milled before brewing. But technically, it calls for longer-term, lower-temperature fermentation.

READ MORE

A Himeji Namazake With The Subtlety Of Cinder-blocks. It's...

John Gauntner, from, the archives, on excellent sake from Himeji city in Hyogo Prefecture: A while ago, I was privileged enough to attend a tasting of all sake made by Honda Shoten, brewers of Tatsuriki sake in Hyogo. For these guys, it is all about the rice, as well it should be. 

READ MORE