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The Fukuoka Beer Guide ザ・フクオカ・ビア・ガイド

23 Sep uedabottles

This is another article for FukuokaJET.com. Each establishment’s address, phone number, and opening hours can be found at the very end of the post. Please leave a comment if you need directions!

In response to comments graciously informing of new beer developments in Fukuoka, I have updated this article on September 23, 2009.

Kyushu is known across Japan as a veritable Shangri-La of shochu, with distilleries galore and a glut of shops and bars well-stocked with the beloved spirit. But many foreigners may be unimpressed with such a wide selection of shochu when all they’re craving is a decent pale ale.

Fortunately, Fukuoka prefecture is not the beer wasteland it may appear to be upon first glance; you’ll just have to make a bit of extra effort and spend a bit of extra money to get your beer of choice into your gullet. Unlike most Western countries, bars and restaurants in Japan usually serve only one kind of beer – or, if they do serve more than one, all of them tend to be pale Pilsener-style lagers. Though there is currently a budding interest in craft beer throughout the country, imported and microbrewed beers are still in fairly low demand and are considered a specialty item, so expect to pay a bit more for them. The Sam Adams or Sam Smith’s you may have enjoyed back home as an everyday beer will most likely be twice as expensive here, so be prepared.

Now then, let’s enjoy beer in Fukuoka. Kanpai!

Beer Bars and Breweries

If you’re looking for beer diversity, your first stop should be Cotton Fields コットンフィールズ in Fukuoka City’s salaryman-packed nightlife district, Nakasu-Kawabata. Cotton Fields has only one beer on tap – Sapporo – but their bottle selection is truly formidable, with over 400 varieties of beer from around the world, including some rare gems like Aventinus Eisbock from Germany, Lion Stout from Sri Lanka, and Anchor Old Foghorn from the United States. Bottles run fairly steep at about ¥600-1200, but bear in mind they’re pretty much the only game in town for many of these beers. Cotton Fields is also well-known for their ribs, tacos, and (among Americans) controversial décor.

Your next best bets for beer will be Fukuoka’s English- or Irish-style pubs, especially if you’re craving a silky-smooth Guinness on tap. Draft Guinness may seem like a fairly common thing in Japan, but be warned that many bars advertising “draft” Guinness (nama 生 or tarunama 樽生) actually pour the stout from a bottle and then employ a contraption called the Guinness “Surger” that sends electromagnetic waves through the beer to froth it into a pathetic forgery of real nitro-tapped Guinness. These draft Guinness impostors are disturbingly common, and the Surgers are made to look like real taps – so bars can get away with charging draft prices for bottled beer. Beware!

Rest assured that your draft Guinness is the real McCoy at this sextet of charming pubs: Morris, The Craic and Porter, and The Three Kings in Fukuoka City; Ye Olde Little Monkey in Kurume; and Booties and Bravo! Public House in Kitakyushu.

In addition to Guinness, Morris offers Yebisu lager, Vedett White, and Old Speckled Hen on tap. They also have a respectable bottle list with the likes of Fuller’s, Hoegaarden, Sam Adams (Boston Lager), Grolsch, Bass, and Newcastle, and their happy hour is a fantastic bargain – only ¥590 for any draft beer, including Guinness or their tasty half-and-half (ordinarily ¥850 a pint). Just up the road in the entertainment district Oyafuko-dōri, The Craic and Porter’s Irish-American owner Mike has amassed the best draft selection in town: Kilkenny, John Smith, Paulaner Hefe-Weissbier, Heineken, Marston’s Pedrigee and a rotating Rogue beer in addition to the standard Guinness (¥650-850 per pint) are all available on tap here, plus a handful of special bottled brews. The Three Kings is Fukuoka’s newest player on the British pub scene, and the first to bring authentic, cask-conditioned real ale to the city. Rotating offerings such as Old Speckled Hen, Greene King IPA, and Abbot Ale (¥800 or ¥600 during happy hour) are all well-kept and properly hand-pumped for that soft real ale mouthfeel. They also pour a variety of ales on normal tap and operate a retail store in Maebaru.

Ye Olde Little Monkey, or “the Monkey,” as it is more commonly known, is perhaps the only UK-style pub in the Kurume area, so if you live in Chikugo and don’t want to truck it to Fukuoka for real draft Guinness, this is your bar. It’s near Nishitetsu Kurume Station but it’s easy to miss – look carefully for the painted hanging sign with two monkeys next to a car rental shop.

Up north in Kitakyushu, Booties is an easy-to-find Irish-style pub in Kokura with Guinness, Kilkenny, and Yebisu on tap, and they make a satisfying basket of fish and chips (complete with fake newspaper) with big hunks of blowfish in an herb-flecked batter. They also have a lengthy list of Irish whiskeys. Bravo! is a new pub run by an outgoing bartender named Oti, who trained under the owner of Booties before setting off to start his own bar in Kurosaki. Bravo!’s only draft beers are Guinness and Yebisu, but the menu also lists Hoegaarden, Bass, Heineken, Orval, and Chimay in bottles. Prices run fairly high, but there is a daily happy hour from 6:00-8:00, and Oti is sometimes willing to organize a trade if you get to know him and bring in a rare beer for him to sample.

A couple blocks away from Bravo! is a little bar called Daimaru, which has only two taps, but one of them rotates each month, usually with offerings from Belgium – in the past, they have had Belle-Vue Kriek and Orval. Also in Kitakyushu is Kokura Genghis Khan 小倉ジンギスカン, which pours two beers from the local Mojiko Retro Brewery (Mojikō Ji-bīru Kōbō 門司港地ビール工房) – a pilsener and a Hefeweizen – to wash down mouthfuls of fat-broiled lamb and vegetables. Other options for trying locally brewed beer can be found in Fukuoka at Suginoya 杉能舎 in Hawks Town, which offers a tasting set of all four of Hamachi Brewery’s excellent “Suginoya” beers, or at the award-winning Okura Brewery in Nakasu’s Hotel Okura, which specializes in wheat beers.

Back in Daimyō, two closeby restaurants feature surprisingly good bottle lists: Base Camp and Goo, just a few doors down from each other on the same road. Base Camp offers a large curry menu along with a few other Japanese homestyle Western dishes like omuraisu, with a decidedly non-homestyle Western beer list focusing on Belgium. Grimbergen, Delirium Tremens, and more are all available here for your drinking pleasure. Goo maintains an eclectic bottle selection of beers from around the world, like Franziskaner (Germany), Traquair (England), and Baltika (Russia) to accompany their eclectic tapas-like food. In Kurume, about a ten-minute walk away from the Monkey (see above) is another eatery worth checking out for beer: Brava, by all accounts an excellent Italian restaurant with bottled Guinness and a few Italian lagers.

There are also a few state-of-the-art industrial breweries in the area. Hakata is home to the Asahi Beer Hakata Brewery アサヒビール博多工場, which offers 90-minute tours daily that include a 20-minute tasting session (three glass limit per visitor). From April through September there is also a beer garden serving fresh Asahi and a variety of red meat-based dishes; a two-hour nomihōdai is only ¥1650 and includes Asahi’s hard-to-find, easy-to-drink dark lager (food sold separately). In Tachiarai-machi, near Amagi, you can visit the Kirin Beer Park キリンビアパーク, a gigantic factory complex that includes brewery tours with free samples and a nearby restaurant called the Kirin Beer Farm pouring several varieties of terrifically fresh Kirin beer to accompany hearty homestyle dishes like ribs, Genghis Khan, and roast chicken. The complex also includes one of the largest cosmos fields in the country, which comes into bloom around late October. Slightly further afield in Hita (Just outside Fukuoka prefecture, in Oita), there is the sprawling Beer Forest Sapporo ビアフォレストサッポロ, Sapporo’s answer to Kirin’s Beer Park, offering free tours and tasting sessions, a Hita souvenir shop, a beer and barbecue garden, and a retro-style beer hall.

Bottle Shops

Within Fukuoka prefecture there are two bottle shops that should pretty much satisfy your beer demands: Hiromatsu Shōten ヒロマツ商店 in Kitakyushu and World Beer Hiroshima ワールドビール廣島 in Fukuoka City. Hiromatsu’s several beer coolers and shelves are packed with beers of all different styles from both Japan and abroad: Young’s Double Chocolate Stout (England), Delirium Tremens (Belgium), Unibroue Trois Pistoles (Canada), Negra Modelo (Mexico), and many more comprise a very comprehensive import selection. They also sell Samuel Adams’s 25% alcohol Utopias, 750ml bottles of Duvel, and magnum bottles of Chimay – perfect for parties. Hiromatsu also boasts what may be Kyushu’s best selection of Japanese craft beers (called ji-bīru 地ビール, “regional beer”), with offerings from Echigo (Niigata), Hitachino Nest (Ibaraki), Suginoya (Fukuoka), Ginga Kōgen (Tokyo), and Ezo (Hokkaido). The owner does not speak English, but he is very friendly and may be willing to order something special for you if you get to know him. He also runs a yakitori stand next door.

If Hiromatsu doesn’t stock what you’re looking for, chances are you’ll be able to find it at Hiroshima, which has an equally impressive and surprisingly different selection. While there are almost no Japanese beers and only a few North American beers at Hiroshima, Belgium, Germany, and England are all extremely well represented. They also have an entire wall of official brewery glassware and some random breweriana such as signage, posters, bottle openers, and bar towels for sale. Both Hiromatsu and Hiroshima are slightly off the beaten track, so if you’re looking to pick up a few rare brews while you’re out and about on your usual shopping route, try Alliq オーリック in Daimyō. Alliq’s name is a portmanteau of “all” and “liquor” and its selection of wines, shochu, and liquor is quite impressive. The beer cooler isn’t quite as large or exciting as those at Hiromatsu or Hiroshima, but it does stock some out-of-the-ordinary treats and its convenient location near central Tenjin makes it well worth a visit.

Department store basements are also good sources for good beer. Colet Izutsuya in Kokura has a small but consistent stock of Japanese craft beers and a few miscellaneous imports, and Iwataya in Daimyō usually stocks regional Kyushu brews and a handful of imports. Sometimes uncommon beers turn up in common places, so keep your eyes peeled while perusing the shelves of liquor stores, grocery stores, and even convenience stores. In the past year, certain branches of Lawson have sold Guinness, Hoegaarden, Corona (with a packet of lime juice!), and Yona Yona Ale from Nagano; am/pm has sold Suginoya Beer; and 7-Eleven has recently sold Coedo Beer from Saitama and Hideji Beer from Miyazaki. Special beers often turn up at convenience stores around holidays, especially New Year’s and Father’s Day. Costco stocks cases of Coopers ales from Australia, among other imports, and random branches of Red Cabbage, Maruwa, and Spina sometimes sell a Belgian or two. The imported food chain Kaldi (see article on foreign foods in Fukuoka) also sells a small amount of imported beer. And in Canal City, there is a Fukuoka souvenir store called The Hakata Gift Shop that offers beer from two of Fukuoka’s most famous microbreweries, Suginoya and Brewmaster.

Online Shops

The following are websites that sell imported and craft beers in Japan. Prices tend to be high, but shipping is often surprisingly cheap – sometimes free – and most offer beers that are otherwise unavailable in Fukuoka. Unfortunately only a couple of these sites are in English, but if you ask a friend who speaks Japanese for help, you’ll tap into a whole new world of beer!

Hiromatsu Shōten ヒロマツ商店
This is the online version of the Kitakyushu shop; inventory changes every now and then and the website sells beers that the actual store doesn’t stock, so check back often! To order, send an e-mail to info@hiromatsu.co.jp.

Beer Café Ueda ビアカフェウエダ
Based in Osaka, Beer Café Ueda is one of the most respected sources for imported beer in the country. The proprietor is dedicated to bringing the finest beers from Europe and America to Japan, which means the site often sells rare or exclusive items such as Anchor’s Our Special Ale and Dupont’s Avec Les Bon Voeux. Shipping is free if you spend over ¥6000 yen (a rather easy mark to reach), and they sometimes include free breweriana with large orders. Keep your eye out for limited beers and sale items!

Rakuten Ichiba 楽天市場
Rakuten Ichiba is something like Amazon.com, but with a greater focus on food and drink. Rakuten brings many different retailers together into one big online marketplace, including various liquor stores, breweries, and importers, so its beer selection is wide and varied. Weird katakana transliterations of beer names make searching difficult, but you can browse the entire list of beers as a broad department or by country or prefecture.

Ezo Beer 蝦夷麦酒
Ezo Beer is actually the Japanese label for Rogue Ales, brewed in Portland, Oregon. In addition to Rogue flagships like Chocolate Stout, Shakespeare Stout, St. Rogue Red, and Old Crustacean (sold as Choco Bear Beer, Brown Bear Rich Beer, Northern Fox Red Beer, and Phred’s Nightcap), Ezo also distributes for a few breweries from the Netherlands, Belgium, and Scotland. Shipping is expensive as they are located in Hokkaido, but it’s free if you buy two cases (48 bottles).

Tokyo Food Page (bento.com)
Bento.com is one of the best online English-language resources for learning about Japanese food, and it also offers a long, comprehensive list of online beer sources, with special attention to Japanese craft breweries.

 

Local Brewery Listing

Asahi Beer Hakata Brewery アサヒビール博多工場
(see description above)
Fukuoka City Hakata-ku Takeshita 3-1-1
092-431-2701
Tours offered 9:30-15:00; closed around New Year’s and the second or third Wednesday of the month (call ahead to confirm)
Asahi Beer Garden
Fukuoka City Hakata-ku Takeshita 3-2-19
092-482-7887
11:30-22:00 (last order 21:30); closed around New Year’s

Bengala Mura ベンガラ村
Bengala Mura in Yame is a unique recreation and relaxation complex consisting of private hot spring baths, a swimming pool, a farmers market, green tea and herb gardens, a restaurant, and a microbrewery. It is a bit out of the way, but its beers are only available on-site, and the baths and gardens make this a unique place to unwind while quaffing fresh, tasty beer.
Yame City Miyano 100-Banchi
0943-24-3339
10:00-22:00; closed Monday

Sapporo New Kyushu Brewery/Beer Forest Sapporo サッポロビール新九州工場・ビアフォレストサッポロ
(see description above)
Ōita-ken Hita City Ōaza Takase 6979
0973-25-1100
Tours offered weekdays 9:45-16:00, weekends and holidays 8:45-16:00; closed every Wednesday in December and January and December 24-January 5
Restaurant open 10:00-22:00

K’s Brewing (Brewmaster) ケイズブルーイング(ブルーマスター)
K’s is perhaps the smallest brewery in Fukuoka, and their beers are few yet creative and flavorful. In addition to a standard pale ale they also brew a porter with coffee and a blonde ale with honey and kabosu (a lime-like citrus fruit) juice. Their beers are on tap at the brewery’s small bar in Befu, and their bottles are available at The Hakata Gift Shop in Canal City and occasionally at department stores.
Fukuoka City Jōnan-ku Befu 1-19-1
092-841-6336
12:00-18:00; closed Sundays and holidays

Okura Brewery (Hotel Okura) オークラブルワリー
(see description above)
Fukuoka City Hakata-ku Shimokawabata-machi 3-2
Hakata Riverain, Hotel Okura B1F
092-262-1172
11:30-14:30, 17:30-21:30; weekends and holidays open from 17:00

Kirin Beer Park キリンビアパーク
(see description above)
Asakura City Mada 3601-Banchi
0946-23-2132
Tours offered 9:30-17:00; closed Mondays or the following day if Monday is a holiday and around New Year’s
Kirin Beer Farm

Asakura City Mada 3205-7
0946-23-2993
11:00-22:00 (last order 21:30); closed December 31-January 1 and erratically throughout the year for maintenance (call to confirm)

Mojiko Retro Beer 門司港地ビール工房
At least for the time being, Mojiko brews just two beers, but in the past they have offered three along with a seasonal special. Their brews can only be found at Kokura Genghis Khan and at the brewery itself, which is worth a visit for its remarkably tasty pizzas and pleasant view of Shimonoseki across the Kanmon Strait.
Kitakyushu City Moji-ku Higashi Minato-machi 6-9
093-321-6885
11:00-22:00 (last order 21:15)

Hamachi Brewery (Suginoya) 浜地酒造(杉能舎)
Under the name “Suginoya,” Hamachi offers a pale ale, an amber ale, and a stout, plus seasonal releases. They are one of the more expensive breweries in the area (about ¥450-500 a bottle) but they are also consistently delicious. Suginiyoya is also notable for their sparkling sake and their non-alcoholic golden ale, called B-Drive. Their beers can be found on tap at their izakaya in Hawks Town (information below), at the brewery’s small restaurant, or in bottles at Hiromatsu Shōten, Iwataya, Alliq, and other random liquor stores and souvenir shops in the Fukuoka area. They occasionally turn up at conbinis as well.
Fukuoka City Nishi-ku Moto’oka 1442
092-806-1186
Open Saturdays, Sundays, and holidays only; 10:00-19:00

 

Bar, Restaurant, and Bottle Shop Directory

Fukuoka City

Alliq (Daimyō Shop)
Chūō-ku Daimyō 1-3-41
092-737-6240
14:00-02:00

Base Camp
Chūō-ku Daimyō 2-2-51
092-721-6044
Weekdays 11:00-15:00, 18:00-23:00 (last order 22:30); Sundays and holidays 11:00-15:00, 18:00-22:00 (last order 21:30); closed Monday and every second Sunday

California Cotton Fields
Hakata-ku Nakasu 4-2-15
Main Street Building B1F
092-271-5130
18:00-02:30

Costco
Kasuya-gun Hisayama-chō
Ōaza-Yamada Aza-Takayanagi 1152-1
092-931-9092
10:00-20:00; December 31-January 1 10:00-18:00
http://www.costco.co.jp/eng/whs_876.htm

The Craic and Porter
Chūō-ku Tenjin 3-5-15
http://craic.mine.nu/

Goo
Chūō-ku Daimyō 2-2-47
Ono Building 1F
092-741-9560
Lunch 12:00-15:00; dinner 17:00-24:00; Friday and Saturday dinner only, closed Sunday

The Hakata Gift Shop
Hakata-ku Sumiyoshi 1-2
Canal City B1F
092-263-2205
10:00-21:00

World Beer Hiroshima
Jōnan-ku Befu 2-9-1
092-821-6338
Hours erratic; call ahead to confirm

Iwataya
Chūō-ku Tenjin 2-5-35
092-721-1111
10:00-20:00

Morris
Chūō-ku Daimyō 2-1-4
Stage 1 Nishi-dōri 7F
092-771-4774
Monday-Thursday 17:00-01:00; Friday, Saturday, and days before holidays 17:00-0:300; Sunday 17:00-24:00

Suginoya
Chūō-ku Jigyōhama 2-2-1
Hawks Town Mall 1F (Map No. 128)
11:00-14:30, 17:00-22:00 (last order 21:30)

The Three Kings
Chūō-ku Daimyō 1-11-22
Metro Building 1F
092-403-3622
Monday-Thursday 17:00-00:00; Friday and Saturday 17:00-late; Sunday 17:00-22:00
http://www.avondrinks.com/pub.htm

 

Kurume City

Brava
Tenjin-machi 152-4
6th Tomitaya Building 1F
0942-34-3917
11:30-14:00, 17:30-22:00 weekdays; 11:30-14:30, 17:30-22:30 weekends

Ye Olde Little Monkey
Tenjin-machi 33-2
0942-35-0108
18:30-00:30

 

Kitakyushu City

Booties
Kokurakita-ku Kyō-machi 1-4-21
093-551-6160
17:00-02:00; Fridays, Saturdays, and days before holidays until 03:00; closed the first and third Tuesday of each month

Public House Bravo!
Yahatanishi-ku Kurosaki 4-1-2
093-642-1555
18:00-03:00

Colet Izutsuya
Kokurakita-ku Kyō-machi 3-1-1
093-514-1111
10:00-20:00

Daimaru
Kitakyushu City Yahatanishi-ku Kurosaki 4-6-1
093-631-8157
17:30-23:30

Hiromatsu Shōten
Yahatanishi-ku Kumanishi 1-5-1
093-641-3489

Kokura Genghis Khan
Kokurakita-ku Kyō-machi 3-7-14
093-531-6885
18:00~, closed erratically; call ahead to confirm opening hours

Viking Five: Things I Miss About Japan

29 Jun

foodviewikebana1

Though I spent almost all of high school and college consistently dreaming about moving to Japan, the specifics of my Japanophilia have changed over time. At first, I was enthralled by the general exotica of Japan as well as nerdy-yet-awesome pop cultural imports like J-pop, Super Nintendo RPGs, Pocky, and anime – I never did become a full-fledged otaku, but I love and have always loved FLCL, Cowboy Bebop, and Hayao Miyazaki movies. In college my penchant for things Japanese became more expansive yet also more focused. As I learned more about Japanese culture via classes at Occidental and trips to Little Tokyo, I became less excited by “Japan” in a broad sense, but much more excited by particular things like the aesthetic concepts of wabi, sabi, and mono no aware; art both traditional and modern by Akira Yamaguchi, Yoshitoshi Tsukioka, and Yoshitomo Nara; the literature of Natsume Soseki, Haruki Murakami, and Banana Yoshimoto; and the music of Tokyo Ska Paradise Orchestra, Plus-Tech Squeeze Box, and Pizzicato Five. And then, of course, there was the food. What started as an infatuation with the theatrical eccentricity of Iron Chef developed into a personal quest to eat and to understand as much Japanese food as I could, from humble ramen to haute kaiseki ryōri.

 alt=gogyo

When I lived in Japan, it was a joy to indulge my interests on a daily basis, and I left feeling fairly satisfied with my time there. But I also came to love other things that I still pine for almost one year later. I probably won’t ever get to live in Japan again, but I do hope I get to visit at least a few more times, so I can re-experience some of the day-to-day pleasures of life in Japan.

osaka

Karaoke

karaoke6

Larry David had a great line in Curb Your Enthusiasm about karaoke. He called it the “third thing” that you can do after dinner: you can go to a movie, you can go bowling, or you can go to karaoke. Obviously, karaoke exists outside Japan, but in so many ways, it’s just not the same. The standard setup in America and the UK is a completely bastardized version of the Japanese original; I have no idea why people figured it would be an improvement to change karaoke from a private affair to an all-too-public one. American karaoke bars seem designed to annoy: extroverts don’t get to sing as much as they want to because there are too many people, introverts don’t sing at all for fear of public embarrassment, and just about everybody who isn’t singing gets irritated with the noise. What a bad idea! It is nothing like the sweet release of secluding yourself in a dark room with a handful of friends, drinking heartily and singing your lungs out while admiring the absurd background videos on the karaoke monitor.

karaoke1karaoke5

Unfortunately, unless you live somewhere with a pretty large Korean population, Japanese-style karaoke boxes are hard to find outside Japan. There are quite a few in Los Angeles (mostly thanks to Koreatown), and in New York it is a budding trend. But in London it’s slim pickings – slim, expensive pickings. You’ve got to book ahead of time even for small groups (the towering karaoke complexes of Japan can almost always accommodate an impromptu singing session) and be prepared to shell out up to £20 per hour, plus loads more for drinks – an astronomical cost compared to the all-you-can-sing-and-drink deals that many Japanese karaoke joints offer for around ¥2000. Japanese karaoke is cheap, hassle-free fun, and more often than not, it isn’t the third thing at all – it’s the delightful default option for after dinner entertainment.

Convenience Stores

beertonkatsumaki

Like karaoke, convenience stores do exist outside Japan, but by comparison, they suck. I read something about Japanese conbini on the internet a while back that sheds some light on why they’re so awesome. They use a distribution model called “dominant strategy” that entails placing as many stores as possible in a small area, which cuts shipping costs so that they can make more deliveries throughout the day. This allows them to use less store space for storage, so they have more room to sell more stuff, and it also keeps fresh food coming into the store throughout the day. The egg sandwiches up for sale at the end of the day aren’t the same ones that were up for sale in the morning – they’re a fresh batch, or maybe the second or third fresh batch. I remember my favorite donut shop in LA was so great partly because they were in there cooking the donuts all day long – most just make their donuts in the morning and let them sit out, growing ever staler by the hour. But cooking them in smaller batches throughout the day kept them fresh and tasty – we’d even go for tipsy donut runs late at night, and the maple old-fashioneds and apple crullers were still soft and moist with a freshly-fried crispy crust. You get the same result from “dominant strategy.”

kitkatnabebabystar

But the joy of conbini goes beyond fresh shrimp-mayo onigiri, yuzu-chicken salads, and ham-and-cucumber sandwiches; they are also treasure troves of Japanese junk food. Ordinary potato chips and candy bars don’t excite me much, but that’s just the thing – Japanese junk food is constantly changing and far from ordinary. Stocks change on a seasonal or even weekly basis – if you want that limited-edition mentaiko-tonkotsu Baby Star, that choco-melon KitKat bar, or those monjayaki rice crackers, you’ve got to act fast. I found it nearly impossible to resist the thrill of old snacks outfitted with exciting new flavors – and I’m not the only one.

Regional Specialties

basashi

Some of the new or limited edition snacks that appear on the shelves of 7-Elevens and Family Marts across Japan are based on regional foods – like Miyazaki chicken onigiri, Uji green tea chocolate, or Hiroshima okonomiyaki crisps. But of course they cannot compete with the real McCoys, and culinary tourism is big in Japan; travel agencies advertise package tours focused on food and drink, while Japan Rail offers special discounts (called “day trip gourmet” tickets) for excursions to restaurants specializing in local foods in nearby prefectures.

miyajimaoysterssatsumaekibenmilkpudding

Maybe I was just suckered in by the marketing, but I also got caught up in the food-as-destination mindset of Japanese tourists. Whenever I vacationed in a new city or prefecture, I researched the local food and drink as much as I could before I left, and only vary rarely did this lead to food that was less than excellent (as in my disappointing experience with Kobe beef). Usually the food I found was not only delicious, but special – not necessarily something you can’t get somewhere else, but something that tastes better the context of the region, because it’s fresher, or just because it “fits” the local climate and atmosphere. A meal of Genghis Khan and Sapporo beer would be good anywhere, but sizzling-hot lamb is simply more enticing in the cool Hokkaido air, and when it comes to Japanese lagers, the fresher the better. The same goes for soba in Nagano, takoyaki in Osaka, or pork in Kagoshima. And one of the best things about train travel in Japan are the ubiquitous food souvenirs and ekiben (station bentō) that act as samplers of local dishes or ingredients – so just in case you missed out on the meibutsu while you were away, you can still enjoy them on the journey home, a nice way to consummate your trip and soften the blow of returning to normalcy.

shochukurobutaekibenoddcurry

Hospitality

hirame

On my first visit to Tokyo, the kindness of strangers made an impression on me as indelible as the neon of Shinjuku. For our first meal in Japan, my dad, a friend, and I tried to order set meals at a First Kitchen; without a word of Japanese, we pointed and gestured and struggled our way to burgers and bags of “Flavor Potatoes.” The cashier was clearly distressed by the ordeal, and yet she tried her damnedest to help us, mustering all her fractured high school English and a patience that American cashiers seem to never have even when they do understand you. Later on, an elderly woman beckoned me off a train, smiling sympathetically as she realized I had no idea I had reached the end of the line. When I visited Japan to do research and later moved there to work, Japanese hospitality continued to impress me – in fact, it often made me feel vaguely guilty, like I didn’t deserve such generosity and helpfulness.

kazumiakikayokaoripapa

The pleasant (but meticulously performed) politeness of Japanese clerks, bus drivers, bartenders, and waitresses was something I didn’t fully appreciate while I was there. It wasn’t until I returned to America, where rude is simply the default setting for most customer service types, that I realized bowing, keigo, and service with a smile make life just that much more livable, even if it is fake. I became so accustomed to a certain standard of courtesy that occasionally I interpreted mere disinterest as surliness. But of course formal niceties were nothing compared to how giving and accommodating my Japanese friends and close co-workers were. Even before they knew me very well, members of my taiko team and other teachers at my schools opened their homes, cars, and refrigerators to me. Though Japan was by and large an easy place to live, it wasn’t without its stresses. I could always count on the warmth of my Japanese friends to lift my spirits, and often, to make me forget that I was a foreigner.

Novelty

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One of the greatest things about living in Japan is not really Japanese at all. The sheer newness of living in another country was a daily delight. On a daily basis, and without even trying, I learned new words, sampled new foods, and discovered new places. Though the Japanese language is frustrating, it was exciting to deduce the meaning of kanji compounds based on their basic parts or to follow conversations further than I ever thought possible. There was something really fun and rewarding to realize that I could read just about every sign in my neighborhood after two years living there.

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And of course I had a wonderful time exploring the peripheries of Japanese gastronomy, through samples in department store food halls and faraway train stations’ souvenir kiosks. The local pride in Japan is something that has stuck with me – I’ve developed a fetish for the local, not only because regional food is usually really fresh and tasty, but because it’s new and unique. But of course, that neophilia has also led me in the opposite direction and given me a taste for the distant and alien – which is part of why I couldn’t be happier living in London. I do miss the quotidian exotica of a Japanese existence, but I don’t think I’ll go wanting for novelty anytime soon -for if I do, then I fear I will be truly tired of life.

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JT’s J-Treats and I am a viking. Collabo!

25 Apr

My oldest friend in the whole wide world (we’ve been friends since we were seven or eight) does a series of awesome video reviews of new and/or limited-edition Japanese junk food called “JT’s J-Treats.” You can watch them on YouTube here. Commonly featured on JT’s J-Treats are temptingly strange flavors of Doritos (yuzu, wasabi mayo, etc.), Pepsi (yogurt, cucumber, etc.), and Pringles (Napolitan pasta, honey-roast chicken, “Night Club” cheddar cheese, extreme mushroom, etc.). Another star player on JT’s snack stage is KitKats, Japan’s favorite edible tabula rasa, taking on a wowingly wide range of flavors. Just a sample of some that I sampled when I lived there: strawberry and thyme, Japanese chestnut, cantaloupe, kiwi, two kinds of azuki bean, kinako-kuromitsu, blueberry fromage, mango, matcha milk, salted white chocolate, white peach, and cherry blossom. I have also seen (but not tried) red wine, creamy apple, “Exotic Kyushu,” “Exotic Tokyo,” and maple.

JT’s J-Treats chronicles the ongoing flood of weird KitKats in the Japanese market with scholarly dedication and professionalism. The videos are always fun to watch, and so I was very geeked when an opportunity arose for me to contribute to JT’s increasingly encyclopedic database of Japanese KitKats.

When Laura’s parents went to Japan last month, I asked them to bring me two things: instant Ippudō and unusual KitKats. I was overcome with joy when they returned with four bowls of Ippudō and two obscure KitKat flavors from Hokkaido, the Wisconsin of Japan: grilled corn 焼きもろこし and potato じゃがいも. I asked JT if I could review them for an installment of J-Treats, and he graciously agreed. So here it is: the first ever (and hopefully not last?) collaboration between I am a viking. and JT’s J’-Treats. Enjoy!

Viking Five: Chicken

28 Feb

On account that I find it fun and easy to compile lists of things, I am starting a new feature on my blog: Viking Five. These will be lists of what I consider to be exemplars of any given category. In most cases, I don’t have the experience or knowledge to create what might be called definitive “top five” lists, so these are simply five personal recommendations. Please add to the lists by leaving comments!

I’m starting the feature with a food that is often overlooked – but when it’s good, damn is it good. Chicken is so frequently bland and dry, a rather pointless thing to eat when prepared or processed witlessly, but if it’s prepared well, then there is almost no meat I’d rather eat.

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Zankou Chicken
Los Angeles, California

Taco trucks aside, there may be no LA food institution so cherished as Zankou Chicken. The darling of streetsmart food critics like Jonathan Gold, Zankou is beloved among all strata of Los Angeles society, including the loyal Armenians that invented it. It’s so good that Beck name checks it in a song about having a threesome on Midnite Vultures. I must say, there is something very nearly sexual about the buttery, delicately spiced skin and the voluptuously tender and juicy meat of a spit-roasted Zankou Chicken. And that garlic sauce is a wicked aphrodisiac.

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Yangon Restaurant’s Hot and Sour Deep-Fried Chicken
Bagan, Myanmar

All of the chicken I ate in Burma was really good, which I suspect has a lot to do with the fact that there aren’t any industrial chicken farms there. “Free range” isn’t even a meaningful category there, because the chickens just roam free around people’s houses. Our drivers had to hit the brakes a lot to dodge them – along with cows and lots of dogs. The Burmese chicken that stands out in my memory was a searingly spicy, addictively tangy dish of crispy and succulent fried chicken, perfumed with an immoderate amount of garlic and green onions.

Jitokko Sumibiyaki
Miyazaki, Japan

One thing I miss about Japan is the thrill of discovering new meibutsu. The Japanese present their unique regional cuisines to the rest of the nation with an enthusiastic pride, and the rest of the nation eats it up. Food and drink, along with flowers, temples, and hot springs, really seem to be what drives domestic tourism in Japan. For salmon, go to Hokkaido; for soba, go to Nagano; and for chicken, go to Miyazaki. There are at least two very famous Japanese chicken dishes originating in Miyazaki: the tartar saucy chicken nanban, and my favorite, jitokko sumibiyaki: literally, charcoal-grilled local chicken. It’s as simple as it sounds, and so very good. Miyazaki chicken has a firm texture and a fantastically buttery quality that sings beautifully with the smoky, blackened flavor of charcoal grilling.

Chicken Truck
Kitakyushu, Japan

One more for Japan – they do chicken right. At one of the schools where I taught, I used to walk to a nearby supermarket pretty much every day for lunch. I usually got some fruit and onigiri, maybe a pastry. But on certain days, there was this truck there. I think the truck was an outpost of a local restaurant, but I can’t remember the name of it. At any rate, this truck sold chicken – really good chicken. You could get the chicken wraps, or you could just go for a huge chunk of chicken, simply grilled with salt and pepper and probably MSG. I think it was the back quarter of the bird, neatly boned and flattened, full of fatty skin, just about as juicy and flavorful as chicken gets. It never failed to brighten my boring days as a human tape recorder.

Homemade Roast Chicken with Sausage and Chestnut Stuffing
Wherever you live

There’s nothin’ like a chicken you roast yourself – expecially when you rub it up with butter and herbs and serve it with a rich, moist sausage and chestnut stuffing. I’m not really much of a roasting guy (I’m more of a sautéing guy), so this week I took it upon myself to try something new. The result was a lovely, exceedingly juicy chicken with a delicate skin and deep flavor. Together with the stuffing, it is a rather rich dinner, so I served it with a palate cleansing salad of arugula and pea shoots with a lemon dressing.

The Chicken

1 4.5 pound chicken (get the free range kind, you cheapskate)
1/2 cup butter, room temperature
a few bunches of fresh herbs (try rosemary, lemon thyme, oregano, thyme, and flat leaf parsley)
3 bay leaves
1 onion
1 lemon or orange
paprika
salt
pepper

  1. Preheat the oven to 400ºF (205ºC).
  2. Clean the giblets out of the chicken, if they’re in there.
  3. Rinse the chicken inside and out with cold water, then dry thoroughly with paper towel. The bird should be very, very dry on the outside especially to help crisp the skin.
  4. Finely mince the herbs and mash them together with the butter and a pinch of salt.
  5. Quarter the onion and lemon or orange and stuff them into the cavity, along with the bay leaves and anything else you have to flavor the chicken: celery greens, additional herbs, apple peels, and garlic cloves work well. Pin the skin together to close the cavity with a toothpick.
  6. Rub the herb butter all over the bird, then season well with salt, pepper, and paprika.
  7. Put the bird on a rack and place in the oven. Roast for 10-15 minutes at 400º, then decrease heat to 375º (190ºC) and roast for another hour and a half (basically, you should cook the bird for 20 minutes per pound, plus the initial 10-15 minutes at a higher heat to crisp the skin).
  8. Remove the chicken from the oven and let rest for 10-15 minutes before carving.
  9. Thicken the drippings and add a spritz of lemon juice and Worcestershire sauce to make a gravy. Add a bit of chicken stock and/or cider or beer if there aren’t enough drippings.

The Stuffing

500 grams sausage meat
250 grams cooked, peeled chestnuts, chopped
4 stalks celery, chopped
1 apple, cored, peeled, and chopped
1 onion, chopped
1/2 pound (about six cups) stale bread, lightly toasted and cubed
about 1 1/2 cups medium-dry cider and/or chicken stock
1 teaspoon nutmeg
1 teaspoon fennel seeds
about 1/2 cup fresh sage leaves, chopped
4 tablespoons butter
olive oil
salt
pepper

Preheat the oven to 375ºF.

  1. Heat a small amount of olive oil in a pan over medium-high heat. Add the sausage and cook until browned. Remove with a slotted spoon and drain the grease.
  2. Add the butter to the pan. Sauté the onion, celery, and fennel seeds along with salt and pepper until the onions are translucent.
  3. Add the chestnuts, apple, and sage and sauté for another few minutes.
  4. Add the bread cubes and sauté until they have absorbed almost all the butter.
  5. Add the cooked sausage, then the cider or stock a bit at a time, until the bread is quite soft but not mushy.
  6. Scoop the stuffing into a buttered baking dish and bake for about 20 minutes, or until top has browned. Serve with gravy.

Myanmar Stream of Consciousness: Week 1 ミャンマーの旅の意識の流れ・第一周

28 Dec

When they beat on a broken guitar
And on the streets, they reek of tropical charms
The embassies lie in hideous shards
Where tourists snore and decay
When they dance in a reptile blaze
You wear a mask, an equatorial haze
Into the past, a colonial maze
Where there’s no more confetti to throw

Beck, “Tropicalia”

buddhaglow

“Let’s send him to Burma!” Okay, where is that exactly? And isn’t it called Myanmar now? And isn’t there some reason I’m not supposed to go there? Sure, whatever – I need this job, so who am I to argue? But I really don’t want to be away for Christmas. I’m flying in from Taipei with six hours to kill at Suvarnabhumi. Burger King – a welcome break, then a disappointing break, from Chinese food. Meeting up with Nick, landing at Yangon. The airport is surprisingly modern – the city, not so much, but in the dark it looks a bit like LA. Our hotel is rubbish, the windows don’t shut and there are bugs in the room – but it’s only one night. Gmail is blocked; the military plutocracy makes its presence felt for the first time (but at least they don’t block Facebook, thank goodness).

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shrimpcashew

Driving to Kyaiktiyo with a stop at a WWII cemetery. Lunch – a tasty Chinese stir-fry with peanuts as a starter. These peanuts – they’re unusually crunchy and robust! Bottled water and a flatbed truck ride overflowing with people halfway up the hill to the Golden Rock pavilion (I heard one of them tipped over last week and killed eight people) – then a refreshing hike up the rest of the way. The Golden Rock – huge, and gold. I wonder when it will roll off the cliff and kill a dozen pilgrims, but it’s beautiful in the sunset. A crepe filled with palm sugar and coconut. A dance performed by tribal insurgents. A stunning sunrise. How high up are we, anyway?

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crepe

Walking, then driving down the mountain – the same guy who carried our suitcases up the mountain on his back carries them down. Wow. I bought some spicy fruit preserves then let myself get ripped off by a flirty banana vendor. What the hell am I doing to do with all these bananas?! The drive to Mawlamyine – impossibly uncomfortable and bumpy through miles and miles of rubber plantations. Half the road isn’t even paved. It’s hard for people to get around, and I suspect the government likes it that way.

Mawlamyine – an hour on the internet at a cafe costs less than 50 cents, and Gmail works here! What the hell, this government is so rubbish they can’t even censor the internet properly. Y’know what else costs less than 50 cents? A glass of draft Myanmar beer! But isn’t it brewed by the government? Who cares? It’s cheap and I’m bored. I’m also starting to get sick of temples (but not Burmese sunsets – yet).

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The next day was rubbish. Another torturously bumpy drive, first to a pleasant war cemetery, then to a wholly unpleasant former Japanese onsen and POW camp. If I had known I’d be trudging through a muddy river and sulphuric muck I’d have worn sandals. I’m probably going to get worms. At least lunch was nice – stunningly fresh seafood from Setse Beach. Back to the hotel to get slightly less drunk than I did the night before.

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Driving back to Yangon via Bago for six hours – not nearly as horrible as I expected (I was actually able to sleep in the van). More peanuts come with lunch – why are the peanuts in this country so good?! I am getting sick of mosquitoes, and of Buddhas, but these four in Bago are remarkably cool. But not as cool as our hotel tonight in Yangon – The Savoy. Damn, I wish we could stay here for more than twelve hours! This is colonial chic; I wonder how many temples were plundered to decorate this place. And the happy hour is a damn good deal, too, but you call this a Manhattan? I’ll stick to ABC Stout for the rest of the night – one good thing about the British Empire is that it brought extra stout porters to the most unlikely corners of the globe. The sun never sets on decent dark beer.

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Waking at 5:00 to catch a 7:00 flight to Bagan. Bye bye Savoy! (Sometimes this job is awesome.) A glimpse of Bagan’s red brick temples from the plane, of what may be the most beautiful place I’ve ever seen in my life.

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