Ingredients corn 4 ears (stripped from cobs) edamame 200g (boiled, beans removed from pod) onion 1 (diced, 1cm cuts) bacon 100g (diced, 1cm cuts) butter 40g fresh cream 100ml garlic 20g (chopped) salt and pepper to taste oregano a pinch Fry bacon with butter in a pan. When bacon starts to sizzle, add garlic and fry on low heat until aroma is evident. Add onions and fry until transparent. Add corn, edamame and oregano. Continue lightly frying at medium heat. Add salt and pepper. Add fresh cream to mix and simmer on medium heat until cream is mostly viscous. Adjust taste as you like. Bon appetit!
Author: Seasider
First-time visitors to Yokohama are most likely to do all of their sightseeing in Naka Ward. Since Naka Ward has so much to offer, we can’t really argue with that approach, but Yokohama has a total of 18 wards and a ton more to explore beyond its popular, central districts. This month we take a stroll around Isogo Ward. Isogo is known to most Yokohama City residents for its industrial strength and as a commercial hub due to its position along Negishi Bay, which allows access to major shipping lanes. Because of that reality, the ward’s greenspace and historical areas…
We discovered Restaurant Shin on a stroll from JR Negishi Station. This cozy, welcoming restaurant was established in 1978 and over the decades has become an Isogo landmark loved by locals. The house recommendation is the White Hamburg Steak, made from an original, secret recipe passed down to owner Shin Nakagome from his father, the restaurant’s founder. Of course, we had to order it (¥1200~). Surely, the use of white sauce is something you won’t find in many other places. As it’s the trademark dish, it will come as no surprise that the meat and sauce make for a good…
Imagine for a moment a Yokohama museum of living culture–not a place where objects and artifacts are displayed, but a dynamic space where Yokohama can celebrate scholars and artists in the moment, whether they be musicians, dancers, poets or some other kind of rare talent. Imagine a community space where visitors can be educated and entertained while also enjoying good food and drink inspired by Yokohama’s rich history as a gateway to the West. This vision is the driving force behind Joseph Amato’s 7artscafe. And if anyone can pull off the creation of such an institution, it’s Amato. Many in…
pork spare ribs 500g cajun spice 40g Cajun Spice Mix chili powder 25g cumin powder 10g coriander powder 6g paprika powder 50g onion powder 15g garlic powder 5g oregano to taste salt 8g black pepper 8g * Makes more than required for ribs. Use surplus for other dishes. BBQ sauce soy sauce 100ml ketchup 70ml maple syrup 10ml brown sugar 8g Kahlúa liqueur 10ml (optional) apple vinegar 20ml cajun spice 20g (from above) bourbon 30ml Directions Mix cajun spice ingredients. Sprinkle 40g of the spice on the spare ribs and store in refrigerator for 12~24 hours. Wrap spare ribs in…
Shinya Suzuki, owner and head brewer at Yokohama Bay Brewing has played an important part in the city’s craft beer scene for over a decade. After a stint as head brewer at Yokohama Beer, he established his own brewery in 2013 in Naka-ku before moving to Totsuka to greatly increase its capacity. He is also the organizer of the annual Japan Brewers Cup, held at Osanbashi in January (excepting this year). His efforts have gone a long way toward his personal goal of “making Yokohama the craft beer city of Japan!” Due to his fame, the Keikyu Corporation approached him…
Kazutomo Shimizu is a bilingual, licensed tax attorney based in Yokohama and a long-time supporter of our magazine. We recently spoke to him about accounting, money and life. People often say that a good accountant will actually save you money, not just hassle; in other words, the money they can save you can sometimes pay for their fees. Can you give more concrete examples/cases of how this might work? You can legally save on taxes by having an accountant. For example, if you are a business owner, there is a system called blue return. When people choose that system, they…
Is the end near? No, we’re not talking about the end of civilization as we know it. We’re talking about the end of the pandemic as vaccination rates rise steadily in Japan and around the world. At the very least, we hope for more normalcy for the rest of the summer, if that’s even possible while the Olympics are being held in the region. Times like these, we like to focus on what we can control: checking in with friends, going on long strolls around the city, enjoying food and drink from local businesses, maybe catching up on reading. Sometimes…
According to meteorologists, tsuyu (rainy season) will be upon us a week or two earlier than normal this year and may be slightly longer than average. Sure, the ducks and frogs may be the happiest about this, but fret not: if there is anything positive to take away from the pandemic, we have all mastered the art of amusing ourselves at home with new or improved hobbies. The characters for tsuyu, meaning ume (Japanese plum) and rain, derive from the fact that ume are ready for harvest at the start of the rainy season. Making umeshu at home is a…
Meatballs beef (minced or hand-chopped) 300g onions (minced) 200g celery (minced) 100g garlic (minced) 15g egg 1 oregano to taste cumin to taste Grana Padano grated cheese 80g breadcrumbs 20g fresh cream 30g olive oil to taste Tomato sauce whole tomatoes 200g onions (minced) 80g garlic (minced) 10g jalapeño (minced) to taste bay leaf to taste olive oil to taste Mix all the meatball ingredients and form into about 40g balls Substantially oil pan and fry meatballs till crispy on the outside but still raw inside In a separate pan, stir fry garlic for tomato sauce till fragrant and…