The Land of the Rising Sun usually evokes images of sashimi, sushi and other raw sea products that bring out the natural flavour of food. However, there is another side of Japanese cuisine that has been quite popular among the young professionals of this highly-developed yet deeply-traditional nation in the western part of the Pacific.
You can download the this week’s format HERE (or grab the full newspaper HERE,) or just keep reading (the unrated version) below.
Episode 5 – Japadog Eat Your Heart Out
Image cutline:The only word that can describe Zakkushi’s legendary chicken meatball aka Tsukune is … ‘YUM!’
If you ever wondered how the creators of Japadog got inspired into making their acclaimed street meat, look no further than your local Izakaya.
Fury: An Izakaya is a Japanese after-work drinking and unwinding destination that serves up small dishes in a communal atmosphere. Uncomplicated, fast, and fun.
Raj: When I lived in Japan, ultimately my coworkers and I lived for one thing – getting to the Izakaya for a dozen after-work bevies. Heck, most of our business entertaining was done in Izakayas.
Fury: You mean when the clients weren’t taking you to hostess bars, right?
Raj: … You mean… Karaoke bars…
Fury: I know you love public humiliation… anyways, back to Izakayas. There many types of Izakayas out there. Yakitori, literally translated to “barbequed-bird” is essentially meat and vegetable skewers that are grilled to perfection over a charcoal grill. Zakkushi’s topmost chefs take this whole charcoal grill business to a new level in their quick-paced open kitchen-bar.
Raj: If there’s one thing that Zakkushi is really known for, it’s their Tsukune (pronounced skoo-nay), a Japanese chicken meatball that’s grilled over intense heat generated from special charcoal imported from Japan. Retaining up to 1000 degrees of heat, even the charcoal in Japan has an outrageous work ethic!
Fury: They grill their chicken-ball skewers from raw as opposed to par- boiling them, resulting in a much juicier and more flavourful meatball. A squeeze of Japanese mayo, a hit of seaweed, a two-litre bottle of Asahi’s “Bigboy” beer, and you’re ready to rock!
Editor: Raj and Fury also enjoyed the newly launched Kobe beef-ball skewers on their beer-fueled rampage that evening.
—
Raj Taneja is part technologist, entrepreneur, social media juggernaut and foodie. He runs urbanmixer.com and publishes a miscellany of musings at raj.jp and on twitter @tinhead. Melody Fury is the founder of Vancouver Food Tour. Follow this YVR lifestyle ambassador on twitter @GourmetFury.
