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Ramune Japanese Soda
Japanese Food Review
At the New York Anime Festival, I had a chance to sample Ramune Soda, and I was intrigued by the bottle shape and the unusual way you need to open the bottle and drink it. The bottle has a thin neck which is sealed by a marble held in place by the pressure of the carbonation. To get to the beverage, you've got to open the bottle and then release the marble. It's refreshment, but it's also a challenging game. First-time drinkers might experience problems!
Ramune is one of the modern symbols of summer in Japan and is widely consumed during warm festival days and nights. Ramune is available in regular (lemon-lime) as well as pineapple, kiwifruit, melon, strawberry, orange, lychee, Blue Hawaii, peach, wasabi, bubble gum and curry. However, I think Amazon only carries two or three flavors. Nevertheless, definitely worth a try!
Reviewed by Brian Cirulnick, March 2008
Harumi's Japanese Cooking
Japanese Cooking Book Review
You should consider Harumi Kurihara to be the "Martha Stewart" of Japan. She's more than a cooking guru, she's a lifestyle expert, with ideas about everything to make your home and life more fulfilling. The comparison is strengthened by her numerous bestselling cookbooks, her lifestyle magazine and line of kitchenware.
Harumi Kurihara has won over the hearts of Japanese home cooks with her simple, delicious recipes and now this charismatic former housewife (and successful businesswoman) shares her award-winning kitchen secrets with Americans for the first time.
 Japanese food is famous for being great to look at and great for your body. But it is not easy to make using traditional methods. Harumi's book solves that problem. She makes it easy to create both the traditional family meals and some unusual concoctions of her own. Throughout, the emphasis on eating mindfully, varying ingredients and keeping portions small (especially for dessert) means that this is a healthful cookbook that doesn't try too hard to be one.
These elegant, effortless recipes reflect Harumi's down-to-earth approach to Japanese cooking. Simply written and featuring everyday ingredients, recipes include Pan-Fried Noodles with Pork and Bok Choy, Warm Eggplant Salad, Japanese Pepper Steak, Seafood Miso Soup, and Harumi's popular Carrot and Tuna Salad, along with a chapter on simple ways to make delectable sushi at home. Mmmmm. I'm feeling hungry already!!!
Reviewed by Brian Cirulnick, March 2007
Simple & Delicious Japanese Cooking
Japanese Cooking Book Review
Mmmmmmmmm. We get hungry just thinking about it. Fabulous Japanese food that is easy to prepare, and a delight to all the senses. This 'tastefully' done book features mouthwatering photography and recipes that are clear and concise, resulting in a sensational treat for all involved.
Even if your skills are limited to Macaroni and Cheese, this book will make you feel like a Nobu-worthy chef, and those who sample your wares will appreciate all the hard work. But it wasn't hard work at all — and you should keep that secret to yourself!
Reviewed by Brian Cirulnick, June 2005
Japanese Food and Cooking: A Timeless Cuisine: The Traditions, Techniques, Ingredients and Recipes
Japanese Cooking Book Review
If you've ever been intimadated by walking into an asian grocery store and having absolutely no idea what any of that stuff is on the shelves, then this is the cooking book you are looking for. Explained in great detail, along with lavish photgraphs that comprise the first half of this book, are the most common ingredients of Japanese cooking.
Now that you know what the stuff is, the second half of the book are some fabulous recipies making use of the ingredients, and preparing traditional Japanese cuisine. Chairman Kaga would be proud!
Reviewed by Brian Cirulnick, March 2005
Nobu: The Cookbook
Japanese Cooking Book Review
Does your mouth water at the mere mention of Sushi? Are you an Iron Chef fanatic? If so, then you've obviously heard of Nobu, the pre-eminent Japanese restaurant. In NYC you need to make your reservations 3 months in advance just to get in! But now you can bring the style, elegance, and best of all, the flavor of Nobu creations into your own home with this gloriously detailed and handsomely crafted cookbook filled with lush photography.
This book provides a strong foundation in both ingredients and techniques but even more impressively it provides a fantastic tutorial on the principles of combining color, texture, and flavor. Just flipping through the pages made us hungry. Teriyaki-Boy this most certainly is NOT!
Reviewed by Brian Cirulnick, June 2003
Iron Chef: The Official Book
Japanese Cooking Book Review
While not a cartoon character Gourmet Academy chairman Takeshi Kaga and his Iron Chefs hold a special place in the heart, no make that the stomach of anime fans. Translated by Kaoru Hoketsu this book will introduce readers to "exclusive stories and recipes behind meals never before attempted, meals filled with lobster, foie gras, truffles, and other delicacies."
This book reveals the show's apparatuses with the breathtaking hype familiar to its television audience, via "The Rules of the Game," Iron Chef interviews and profiles, "Testimony of the Cast and Staff" and various "Prestige Menus."
Fans of the Food Network's series will revel in chronologies and other tidbits about this hour-long video extravaganza that mixes cooking shows, sports, game shows, and plenty of showbiz pyrotechnics. The book documents the show's genesis from an idea of Takeshi Kaga, the spectacularly coifed chairman of the Gourmet Academy. Diehard fans who follow the art and the antics of these gifted chefs will create plenty of demand for this exhaustively detailed guide to the show. Recipes are for experts only, but those who want to eat the Iron Chefs' creations may use the book's inventory of the worldwide restaurants where iron chefs cook for the public.
Reviewed by Brian Cirulnick, April 2002
The Insider's Guide to Sake
Japanese Sake Book Review
On a cold rainy day there is nothing nicer than enjoying a warm soothing cup of sake at your favorite sushi establishment. An encounter with Japan's favorite libation is bound to be memorable, yet despite its growing popularity worldwide, information on this eminently drinkable beverage remains scarce.
The Insider's Guide to Sake is the consummate introductory handbook. It unravels the history and intricacies of this exotic drink, and provides an extensive list of restaurants and retail outlets in Japan, the United States, and Europe where the beverage in all its variety can be found. In the book you will discover over 100 sakes for all tastes and pocketbooks, tips for beginners and connoisseurs alike, and a knowledgeable explanation of the brew-master's skills. Labels and specs for each selected sake are displayed in a concise, easy-to-follow format.
Reviewed by Michael Pinto, April 2002
The Asian Grocery Store Demystified
by Linda Bladholm, Jonathan Eismann
Asian Food Book Review
While many anime fans are eager to try and be the Iron Chef at home, the thought of navigating through an Asian grocery store is a different story. This highly illustrated book takes you by the hand and gives a clear and fascinating tour of these markets.
The author starts the book by describing the layout of an Asian grocery store in her neighborhood. She shows that there is indeed an order to these markets. "Asian markets are generally stocked according to the principles of balance, " she writes. "Hot, spicy, chili sauces and curry pastes are all in one place; salty items are together in one row, and bitter, sour or sweet things are in other sections." The authors not only sort out the cultural context of an Asian grocery store, but also does it in such a way that makes you hungry to return. Besides there is nothing better than watching anime while eating a bowl of hot noodles!
Reviewed by Michael Pinto, January 2003
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Japanese Cuisine Website Links:
The Tokyo Food Page
A guide to Japanese cuisine and eating in Japan
Japanese Food: Planet Tokyo
Article: History of Japanese Cuisine
Article: Cuisine in Japan - Squishy and Delicious
Article: A Taste of Japan
AsiaFood.org
A great website from the Asia Society
The Pocky Gallery
Japanese Mom's Home Cooking
Japanese Pizza Page
Japanese Ice Creams
Article: Foods in anime and manga
Article: Chopsticks Etiquette
Japanese cuisine entry at Wikipedia
Nobu Matsuhisa's official web site
Sushi Website Links:
Sushifaq.com
Answering all your questions about Sushi
SushiFan.com
Sushi Encyclopedism
Sushi Guide - Eatsushi.com
The Sushi World Guide
A guide to sushi restaurants outside Japan
Article: How to eat Sushi
Sushi entry at Wikipedia
Sake Website Links:
Sake World Homepage
Japan Sake Brewers Association
Sake Association of America Website
Article: Sake Martini
Kasugai Wasabi Roasted Green Peas
Japanese Snack Food Review
Oh man, are these things addictive. There should be laws against this stuff. These are dried green peas covered with wasabi (a green, spicy horseradish paste that usually goes good with sushi), and while that might sound gross (to the uninitiated), believe us, it's really amazing.
Now admittedly, this isn't for everyone. You've got to enjoy the feeling of your mouth burning with flavor, you've got to love spicy food.
But wow, if this isn't the greatest snack ever invented, well then we don't know what is. Drink lots of water with these guys and then when you're addicted, upgrade to the BIG BAG!
Reviewed by Brian Cirulnick, October 2004
Gilco - Pocky Mens
Japanese Snack Food Review
Pocky isn't just a snack-food, it's a full-blown addiction. Those who know us, know there's no stopping eating these darn things. They are delicious, crumb-free and very handy, since no chocolate winds up on your fingers. It's the perfect food while watching anime, or just watching TV or surfing the web.
Simply stated, Pocky is a stick-shaped biscuit/cookie covered in a chocolate or flavored coating. You'll need to order them by the dozen, as the box disappears before you realise you've eaten so many. When you start getting the shakes from Pocky withdrawal, that's when you realize you're going to have to support this habit. Pocky is one of mankind's greatest inventions — that's how much we love this stuff.
Reviewed by Brian Cirulnick, May 2004
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