Category Archives: FOOD

Cinco de Mayo Festival and Mexican Restaurants of Tokyo

http://www.cincodemayo.jp/english.html

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Cinco de Mayo, while originally a commemoration of an unlikely victory for the Mexican Army against the then powerful French in 1862, has in the US become something of a large celebration for all things Mexico. As these things tend to go, Japan has taken the American interpretation of the holiday, and this year will see the fifth annual Cinco de Mayo festival held in Tokyo.

Cinco de Mayo Festival in Tokyo

Unusual for international festivals in Japan, which tend to come around at inappropriate times of the year (I’m looking at you Oktoberfest), this year’s Cinco de Mayo Festival will be held bang on time from Thursday 4 to Saturday 6 of May, 2017. Having previously been held in Yoyogi Park, this is its debut year in Odaiba, and it promises to be a huge celebration.

Claiming to be the “most international festival in Japan”, the festival of Mexican culture will have a wide array of delicious food from not only Mexico but also the US, Peru, Brazil, Chile, Jamaica, Colombia and, for some reason, Canada.

Once you have had your fill, you can …continue reading

    

ラーメン

Source: j-hoppers

この2~3年、レストランにラーメンを食べに行くことなどほとんどなかったのですが、最近になって取りつかれたように通い食べしています。

大体は夜中、お酒を飲んだ後に行くことが多いので、背脂ギットギトの濃いラーメンを食べてます。 去年の健康診断で中性脂肪が多めだったので気を付けたいとおもいます。

さて、4月は気温もあったかくなる時期なので、お花見やピクニックなどのイベントごとがたくさんあります。

京都では花見はもちろん、登山や仏閣めぐりなど様々なアウトドアイベントがあります。

4月15日から始まったKyotoGraphie 色んな国の色んな写真家・アーティストが京都市内の各所の建物で作品を披露しています。

見に行ったのは ハンネ・ファンデル・バウデ という写真家の個展。

お気に入り。。。

一か所だけなら入館料が600円ですが、3チケット同時購入で1500円に。
歩いて観光しながら、こういう系の個展がみられるのもとても楽しいですね。

観光だけではなく、京都がこういうふうに芸術的でイベント盛りだくさんな街に日々なっていくのを見ていると楽しい感じがします。

関係ないけど帰りにアイス食べました。 …continue reading

    

Dining Diary - Fireking Cafe: Yoyogi-Uehara

Source: bento.com

With its lively, spacious dining room, well-stocked bar and good food, Fireking has established itself as the hub of Uehara nightlife since its opening in 2000. It’s busy until late at night with an eclectic and hip crowd, and it’s a popular lunch spot as well. The food menu is reasonably priced and international in scope, ranging from grilled chicken and swordfish to Thai and Indonesian standards.

The cafe is named after the Fire-King brand of tableware, popular in the US in the mid-twentieth century, which the cafe has a large collection of. …continue reading

    

Japanese beer advertising to phase out close-ups of drinking and gulping sound effects

japanese beer advertising commercial

Japanese beer commercials are somewhat notorious for their ubiquitous use of celebrities. The standard approach is to feature a well-known face holding up a glass of cookie-cutter lager and gulping the beverage down with a refreshed expression — and accompanied by an added, exaggerated sound effect.

japanese beer advertising commercial

That redundant gulp may be a thing of the past as new rules from an alcoholic beverages industry body comprising major breweries call for beer advertising to halt the use of close-ups of people drinking and gulping sound effects. The custom, critics say, encourages alcoholism and glamorizes beer.

The new industry guidelines, which were agreed last year and were recently revealed by the Shukan Post weekly magazine, also call for celebrities endorsing the beer to be older. Currently anyone who is twenty years old (the legal drinking age) can be hired and this has been exploited in an effort to promote beer as not just something older men drink. As such, a lot of beer and alcoholic drink advertising features female celebrities in their twenties and thirties (recent examples include Christel Takigawa, Miku Natsume, Maki Horikita, Perfume, and Kiko Mizuhara). Now performers will have to be 25 years or …continue reading

    

Cuisine and menu-reading guide to kushiage

Source: bento.com

Kushiage is a style of cooking where individual morsels of food (seafood, meats, vegetables) are placed on skewers, then dipped in batter and breading before being dunked in a deep-fryer. Depending on the restaurant, finished skewers may be served with salt, lemon, dipping sauces and other condiments, and basic ingredients may be stuffed with cheese or wrapped in bacon or shiso leaves. The fresh texture and flavor of the ingredients are perfectly preserved under the layer of breading, which adds a delicious flavor and crunchiness of its own.

Kushiage specialty restaurants are most popular in the Kansai area around Osaka, although they can be found throughout the country. These can be recognized by the word kushiage on the sign. The Japanese character for kushi, which means skewer, is one of the easiest to remember, since it looks like two pieces of food arranged on a skewer. As kushiage is a popular side dish when drinking, kushiage restaurants are generally set up as izakaya-style pubs. Kushiage can also be found in certain general-purpose izakaya, and sometimes in restaurants serving tonkatsu, the preparation of which is similar.

Almost any kind of food can be cooked kushiage-style. The most common items include prawns, …continue reading