Japan

    Bass River Winemaker Dinner at Merchants Wine Cellar in Singapore

    Pictures: Bass River Winemaker Dinner at Merchants Wine Cellar in Singapore with Ainslie Kenny, Frank Butera, Christian G.E. Schiller and Annette Schiller from Ombiasy WineTours Helmed by the Australian team Ainslie Kenny and David Elliott, Merchants Wine Cellar is a wine bar and wine store on Duxton Road that exclusively carries wines from Australia and New Zealand in its portf ...

    8 readers - By Dr. Christian G.E. Schiller/ schiller-wine

    A Love Letter to Sherry…Wine

    Who’s Sherry? Are you seriously leaving Barcelona for southwest Andalusia? Err…what’s in Cádiz, other than oranges? These are only some of the bizarre remarks we faced when telling the world that we were moving to Jerez, but it was a dream, our dream. And no, it wasn’t an easy move. It took us two years to make it a reality, but we just couldn’t escape the draw.

    6 readers - By Catavino

      Cannonball Jellyfish: Eat Up Americans

      The Passionate Foodie - - 5 readers - Do you enjoy eating jellyfish? I'm guessing many of you do not. In the past, the gelatinous texture of (or the perception of such) jellyfish dishes has prevented me from enjoying it. Last Spring, I dined at Miya's Sushi in New Haven, Connecticut, and was a bit hesitant at one point, knowing that a dish of Cannonball Jellyfish Nigiri was coming to our table.

      The Origins of Ceviche, Tempura and Fish & Chips

      The Passionate Foodie - - 5 readers - Consider some of the most popular seafood dishes from all around the world, such as Ceviche from Peru, Shrimp Tempura from Japan and Fish & Chips from Britain. You probably wouldn't suspect that they actually had a common origin, in a 1500 year-old Persian meat stew. As I mentioned recently, I've been immersed in a fascinating new book, The Language of Food: A Linguist Reads ...

      Age is a beautiful thing ~ Most especially in wine

      Wine Blog - - 5 readers - The concept that age is a beautiful thing doesn’t always play out well in our Western Culture. In one of my psyche classes, we learned that there are two cultures that make up the world; although, I would argue that I fit into a third one. It would be an evolving Melting Pot culture, which takes a bit from each: Collectivism Focus: Emphasizes interdependence of every human being ...

      Sushi Titans Battle! O Ya vs Sushi Iwa

      The Passionate Foodie - - 4 readers - An epic battle of two Sushi titans. The U.S. versus Japan. Three arenas of engagement: Sashimi, Nigiri & Makimono. Five judges to determine the outcome. Who will prevail as the Champion of Sushi? A couple weeks ago, I participated as a judge in a grand Sushi battle, pitting local Chef Tim Cushman, of O Ya Restaurant, against Chef Hisayoshi Iwa, of Sushi Iwa in Japan.

    The latest about Japan

      International influencers set to explore Australia’s culinary delights

      … I am looking forward to attending this experience and will report back on ‘the most extraordinary dining room on earth’! Press Embargoed until 21st October 2014 International influencers set to explore Australia’s culinary delights More than 80 of the world’s most influential and respected food and wine VIPs will arrive in Australia…

      3 readers - By Matthew Jukes

      The Origins of Ceviche, Tempura and Fish & Chips

      …Consider some of the most popular seafood dishes from all around the world, such as Ceviche from Peru, Shrimp Tempura from Japan and Fish & Chips from Britain. You probably wouldn't suspect that they actually had a common origin, in a 1500 year-old Persian meat stew. As I mentioned recently, I've been immersed in a fascinating new book…

      5 readers - By Richard Auffrey/ The Passionate Foodie

      Westland Distillery: A Worthy Washington Whiskey

      …, and Emerson is very serious about whiskey. As we talked, I found reflections of Scotland, Japan and Spain, in all that he said. And when I got to taste his whiskies, a single malt and a peated version, I was thoroughly impressed. These are whiskies that you are going to hear more and more about, and I'm intrigued about the future products…

      2 readers - By Richard Auffrey/ The Passionate Foodie

      Sushi Titans Battle! O Ya vs Sushi Iwa

      …An epic battle of two Sushi titans. The U.S. versus Japan. Three arenas of engagement: Sashimi, Nigiri & Makimono. Five judges to determine the outcome. Who will prevail as the Champion of Sushi? A couple weeks ago, I participated as a judge in a grand Sushi battle, pitting local Chef Tim Cushman, of O Ya Restaurant, against Chef Hisayoshi Iwa…

      4 readers - By Richard Auffrey/ The Passionate Foodie

      Kanpai, It's Sake Day!

      … Raise an ochoko today and celebrate Nihonshu no Hi, or as known in English, Sake Day. Saké Day originated over 35 years ago, in 1978, by a declaration of the Japan Sake Brewers Association and is now celebrated worldwide. Why was October 1 chosen? Interestingly, the Chinese character for Sake (酒) is very similar to the Chinese zodiac sign…

      2 readers - By Richard Auffrey/ The Passionate Foodie

      Highlights from the Wine & Culinary Forum, Barcelona (2)

      … of insights. Jeannie thinks we should look at Japan, which she reckons is usually a decade or a generation ahead of the rest of Asia. Here, consumption of wine has levelled off over the last 10 years. Is there a danger that wine consumption in China could level off after such an explosive growth period? But she still thinks mainland China is a key…

      3 readers - By jamie goode's wine blog

      Seafood Fear Momgering: The Mercury Myth

      … locate a single case of mercury toxicity from the normal consumption of commercial seafood in the United States. Nor is there any evidence that countries like Japan, where the average consumer eats as much as ten times more seafood than Americans, have suffered from an epidemic of mercury poisoning." How many people do you know have died from heart…

      3 readers - By Richard Auffrey/ The Passionate Foodie

      A Love Letter to Sherry…Wine

      … encounter was gracious and unexpectedly enriching and for the insane love of sherry we found ourselves to spend three days with Issei M. from Japan and Helen Highley from Scotland (we suggest you to take a look to her blog Criadera), tasting sherry wines, eating jamón ibérico de bellota, meeting locals and having fun during Jerez harvest festival…

      6 readers - By Catavino

      Age is a beautiful thing ~ Most especially in wine

      … interdependence of every human being Example: In a bed of nails, if one sticks up above the others, it must be hammered to be the exact same height as all of the others Classes: A social outlook, political, philosophical, religious, economic Cultures: France, Japan, India, Pakistan, Saudi Arabia, Palestine Communications: High context, equivocal…

      5 readers - By Jo Diaz/ Wine Blog

      Sol Lucet, Koshu, Kurambon Wine, Japan, 2013, 11.5% abv C$24 (UK L13)

      … upcoming trips to Japan, this was my big chance to get some to drink here in Vancouver. Clearly others read the same article and there was a run on the Sol Lucet. This example is grown in Yamanashi prefecture – south of Tokyo and close to Mt. Fuji. Mountainous, cool, wet and stunningly beautiful, I went to nearby Odawara in 2000 and travelled…

      4 readers - By winellama

      Wines of South Africa

      …, high quality grapes for making expensive wine and then we’ll have large inland areas that have warm climate, much as we do in California in our San Joaquin Valley, for producing lower cost wine. But as a result of the small domestic market, the South African wine industry is extremely dependent on exports. Most of that goes to the U.K., Japan…

      1 readers - By Bills Wine Wandering

      reborn: vivant cave, 75010

      … of the old menu is a magpie aesthetic that, while rooted in France, borrows from as far afield as Lebanon, Japan, and Forstorp's native Sweden. A tomato salad with shiso leaves was literally smashing, a splendid example of Forstorp's effortless contemporaneity. The tomatoes had been torn apart, as if they had, on their way to the plate, first passed…

      2 readers - By Aaron Ayscough/ not drinking poison in paris

      Cannonball Jellyfish: Eat Up Americans

      … approximately 22,000 thousand kilos of jellyfish at a time. At the processing plant, the jellyfish bodies are salted, dried, preserved and packaged. During that process, the jellyfish lose 80% to 90% of their weight. The vast majority of this processed jellyfish is exported to Japan, China and Thailand as there is very little market for them in the U.S…

      5 readers - By Richard Auffrey/ The Passionate Foodie