Latest news with #Washoku
Japan Times
5 days ago
- General
- Japan Times
As summer soars, the tomato offers a lesson in staying bright and cool
In Japanese cooking, 'ohitashi' is the name of a process as well as a type of dish where various ingredients, especially vegetables, are marinated in an umami-rich liquid. The word ohitashi comes from the verb hitasu, which means to soak or immerse. The marinating liquid usually contains dashi, the foundation stock for so many Japanese dishes, but it can also be a simple concoction of soy sauce or commercial mentsuyu (noodle sauce). When the ingredients have been marinated in the liquid for a while, they soak up the flavors, making them really tasty. Ohitashi is one of the fundamental cooking methods in washoku; it's also healthy as the standard formula does not contain oil — you can adjust the amount of sodium by reducing the soy sauce. Ohitashi is a great way to enjoy seasonal vegetables, from nanohana (flowerbuds of the rapeseed plant) in spring, okra in summer, mushrooms in fall and shungiku (chrysanthemum greens) and spinach in winter. The marinating liquid enhances the umami and sweetness inherent in the vegetables. Tomatoes, which are now in season and packed with umami, are perfect for ohitashi. Peeling the tomatoes also helps the ohitashi liquid penetrate the fruit well. After marinating them, serve them well-chilled to make a wonderfully refreshing side dish in the hot months. Tomatoes offer a delicious umami that is enhanced by "ohitashi," the process of marinating vegetables and fruit in an umami-rich liquid. | GETTY IMAGES Serves 4 to 6 Prep and cook time: 30 minutes (does not include marinating and chilling time) Ingredients: 1 10-centimeter square piece kombu seaweed 600 millimeters water 4 grams (a small packet) katsuobushi (bonito flakes) 50 millimeters mirin 50 millimeters soy sauce, preferably light soy sauce 6 medium-size very ripe tomatoes Garnish Grated ginger to taste Shredded green shiso (perilla) leaves or flatleaf parsley to taste Directions: 1. The night before, put the kombu in 600 ml of water, and let it soak in the refrigerator overnight. 2. Transfer the water and kombu into a pan and add the katsuobushi. Slowly bring the water to a simmer, turn off the heat and wait for the katsuobushi to sink to the bottom of the pan. Strain the liquid through a fine meshed colander, and clean the pan. 3. Return the strained liquid to the clean pan, and add the mirin and soy sauce. Heat the liquid and let it simmer gently for about five minutes. Then remove the pan from the heat. 4. Prepare a large bowl filled with ice water and set it aside. Remove the sepals from the tomatoes, and bring a large pot of water to a boil. Carefully drop the tomatoes into the pot and let them boil for 10 to 15 seconds, then take them out using a strainer and put them into the bowl of ice water. Peel off their skins. 5. Put the peeled tomatoes in a container, and pour the marinating liquid from Step 3 over them. Place a piece of paper towel on top of the tomatoes so that it soaks up the liquid and covers the top of the tomatoes. Close the container with a tight-fitting lid, and refrigerate for at least two hours, preferably overnight. 6. Slice the tomatoes into wedges and place them on a chilled plate before pouring over some of the marinating liquid. Garnish with grated ginger and shredded green shiso leaves or flatleaf parsley. Serve the dish well chilled. The marinated tomatoes will keep refrigerated for up to three days.
Associated Press
30-06-2025
- Business
- Associated Press
An Autumnal Pairing: Hotel Chinzanso Tokyo and Kubota Sake Present a Japanese Twist on Afternoon Tea
The Collaboration Offers a Fusion of Seasonal Washoku, Sake and the British Afternoon Tea Tradition TOKYO, JP / ACCESS Newswire / June 30, 2025 / Hotel Chinzanso Tokyo, renowned for its cultural heritage and hospitality, is delighted to announce a limited-time collaboration with Asahi Shuzo's Kubota sake. This exclusive experience, available from September to November 2025 at the hotel's traditional Ryotei Kinsui restaurant, commemorates two milestone anniversaries: the 40th anniversary of Kubota sake and the 100th anniversary of Hotel Chinzanso Tokyo's iconic three-story Sake Afternoon Tea at Hotel Chinzanso Tokyo Guests can look forward to a seasonal menu that features 13 varieties of Kubota sake, showcased through both sake-infused creations and expertly curated pairings. Suite room guests can also enjoy an exclusive sake pairing event in the hotel's Executive Lounge, Le Ciel. This immersive dining experience highlights the harmony of Japanese flavors and aesthetics. The selection of autumnal dishes features ingredients such as chestnuts, figs, apples, persimmons, and matsutake mushrooms, which pair wonderfully with Kubota sake varieties. Notable menu items include chestnut-fig seasonal vegetable pairings and an apple compote tart infused with Kubota Hyakujyu sake. A standout feature is the Kubota sake tasting set, offering some of the brand's most celebrated sake varieties, including Kubota Manjyu, Kubota Senjyu Akiagari, and the limited-edition Kubota Manjyu Original Yeast. Guests will also enjoy a Kubota Sparkling Sake welcome drink and leave with an ochoko sake cup. 'Our afternoon tea offers international guests a singular way to experience Japanese culture,' remarks Tomohiko Chihiro, General Manager of Hotel Chinzanso Tokyo. 'By reimagining afternoon tea with seasonal washoku and premium sake, we hope to delight those who are curious about Japanese hospitality and culture.' During the event period, guests staying in suite rooms will have access to the hotel's Executive Lounge where they can enjoy a light meal paired with a three-sake tasting flight of Kubota sake varieties. KUBOTA Afternoon Tea Information: About Hotel Chinzanso Tokyo Hotel Chinzanso Tokyo is one of the city's most iconic luxury hotels with over 70 years of history. The property includes 265 guest rooms/suites, eight restaurants, an executive lounge, 38 meeting/banquet rooms, and a full-service spa with a Japanese onsen. Its award-winning garden has a wide variety of botanicals, including more than 100 cherry trees and 1,000 camellia trees. The standout feature of the garden is the " Tokyo Sea of Clouds,' a recreation of the natural phenomenon that can usually only be found in the mountainous regions of Japan. The hotel is owned and managed by Fujita Kanko Inc., a publicly traded tourism industry corporation headquartered in Tokyo. For more information, please visit Contact InformationTAMLO Ltd. SOURCE: Hotel Chinzanso Tokyo press release
