We have some exciting news: the Yokohama Seasider is becoming an official non-profit organization! This has been in the works for several months and will likely become a reality shortly after you read this. We at Bright Wave Media, Inc. have been producing the magazine since March 2009, but feel it◇s time to fully transition it to a community publication. We will still be intimately involved and are proud to be working with Joseph Amato (the director to-be) on this exciting, new project. Stay tuned…
Author: Seasider
Summer has begun. Most associate summer with the great outdoors–with adventure and freedom. While we love Yokohama and try to promote its attractions, it never hurts to get away from the city to enjoy more natural scenery. There are so many day trips one can experience from Yokohama. The city is one of Japan’s more underrated transportation hubs. Take advantage! We’re also excited about big changes coming to the Yokohama Seasider this summer. We’re about to evolve. Stay tuned…
spring cabbage ½ head (sliced in fine threads) red cabbage ¼ head (coarsely chopped) early red onion ¼ bulb (coarsely chopped) carrot 1(coarsely chopped) Dressing mayonnaise 60g plain yogurt 50g maple syrup 20g yuzu juice 20g (apple cider vinegar can be used as a substitute) yellow mustard 10g celery seed to taste salt and pepper to taste Mix dressing ingredients in a bowl. Add all vegetables to the dressing and mix well. Season with salt, pepper, and celery seeds as desired. Let sit in refrigerator for an hour and it’s ready to serve
In YSM #152, we spoke with Masaki Izumi, the Deputy Director of Yokohama International Education Academy (YIEA), about the challenges her language school has faced during the pandemic. But another problem people don’t realize is that many students have had difficulty entering Japan during COVID. In this interview, we seek to shed light on why these students are so valuable to Japan. YSM: Why are foreign students important to Japan? Izumi: All countries say they need international students in order to have more people in the world understand their country. This is also true of Japan. In the case of…
Namiya sits on a quiet backstreet near the intersection of the Yamate shopping street and Honmoku-dori. In the late afternoon sunlight softly streams in through the long front windows. A large wooden table extends across the single-room restaurant. At its center sits a pot simmering over charcoal. Namiya serves biodynamic wine and craft beer with dishes made from natural cheese and naturally farmed vegetables. The menu changes weekly, incorporating those seasonal vegetables, and the dishes are designed around macrobiotics. First we tried the vegetable terrine burrata (¥1500 with crackers). The vegetable of the week in the terrine was Brussels sprouts,…
Yoshimi and Shoki Matsuzaka are the founders of kitafuku Co (lowercase intentional), a start-up that recycles spent grains from breweries to create paper products, though they were originally system engineers working for the same company. The two met when they joined the company futsal team. Yoshimi is from Hokkaido while husband Shoki hails from Fukuoka. The company name is derived from the first kanji of their respective home prefectures. When they started their company in 2019, they initially worked as contract engineers. In their company’s second year they sought to add to that the creation of in-house products and services.…
Folks, we’d like to introduce our new writer, Glenn Scoggins. If you didn’t notice his work last issue, you definitely will this issue, as he has contributed both the feature and another good bar review (he’s a well-known beer lover). Scoggins has lived in Yokohama since his arrival in Japan in August 1977, and he’s been a history teacher and college counselor at Saint Maur International School for the past 45 years. What an amazing legacy! And what a great person to be writing for the Yokohama Seasider. Welcome aboard, Glenn.
First and foremost, thank you again to all the readers that are supporting our free community magazine via Patreon or Paypal. If you are interested in learning more, the link to our support page is below. Thank you also to all the business sponsors of the Yokohama Seasider. This has been a difficult two years but you’ve helped us continue even as you’ve struggled. Let’s hope the worst is behind us. Let’s use the present to be stronger. And let’s look to the future for an even better Yokohama. yokohamaseasider.com/supportus
We are very grateful to those of you who read our message here last month, visited our new donation page, and became supporters. This gives us more stability in uncertain times (which look likely to continue for the foreseeable future). It also allows us to rely less on advertising to publish this magazine and continue our work for the community. If you enjoy this magazine, please consider a small contribution for as little as $1 a month (via Patreon or Paypal). Otherwise, please tell our sponsors thanks and keep supporting them! yokohamaseasider.com/supportus
Ingredients onion 1 (diced, 2cm cuts) carrot ½ (peeled, diced in 2cm cuts) potato 300g (peeled, diced in 2cm cuts) bacon 100g (2cm cuts) asari clams 2 130g cans (drained, set aside juice) garlic 2 cloves (minced) white wine 100ml milk 400ml fresh cream 100ml thyme 1 sprig cracker to taste salad oil to taste salt & pepper to taste Heat oil in pan and fry bacon. When excess fat has been fried off, add the garlic and mix till fragrant. Add onions and carrots. Stir-fry until onions are clear. Add the clams and thyme. Lightly stir-fry and add wine.…