Giving all seven graders a 1.5hr immersion lesson on Japanese food tomorrow. Spent the weekend combing through my travel materials and consolidated the following points. Wish me luck!
- Koshihikari rice is a variety of rice produced in Niigata. It is arguably one of the most popular Japanese rice as it boasts a fluffy texture and slightly sweet flavour. This explains why it is used for sushi rice!
- Ramen enthusiasts should check out the yatai (food stalls) in Fukuoka, where they can tuck into delicious ramen. Head over to the riverside Nakasu area to begin your culinary journey.
- Daredevils can check out the Karato fish market in Shimonoseki to enjoy fugu sashimi. See if you can find the Imperial Family’s official fugu provider!
- If you're travelling to Tokyo, be sure to fit Nagoya into your itinerary. Nagoya showcases hitsumabushi, a dish with unagi served atop white rice. Atstu Houraiken is the first restaurant to ever offer this delicacy.
- Otherwise, when you touch at Narita Airport, you can head over to Kawatoyo, which has more than 100 years of history. It boasts scrumptious unagi because these freshwater eels thrive in its pristine rivers.
- Curry ramen from Sanjo, Niigata should appeal to the palates of Singaporeans who love their fish head curry. Niigata is also known for its thin curly noodles in light soy sauce broth with dried sardine stock type.
- In sweltering summer, the Japanese tuck into hiyashi chuka (chilled ramen) instead of their regular ramen. The ingredients include tamagoyaki, cucumber, tomatoes and ham.