Category Archives: Experiences

Our favourite Korean foods

Before we arrived I wasn’t intending to do a summary of the food in Korea as I’ve done for Japan, Bangladesh, Thailand and the Baltics, but within days of arriving I knew that I wanted to write about it. If anything, I think that I’ve enjoyed Korean food even more than the food in Japan, although I think Andrew would disagree with me. It is full of strong and deeply satisfying flavours with lots of soups and stews, just the kind of food that I like to cook. Rather than do a full summary of what the food is like in Korea I thought that for a change I would just write about the stand out dishes.

Side dishes

I love that as soon as you arrive in a Korean restaurant, sometimes before you’ve even picked up a menu, several small dishes of mostly pickled vegetables are put in the middle of the table. I’d say we got an average of 6 dishes with each meal, there’s no cover charge for them and they’re usually refillable if you ask nicely.

20140806-214323-78203603.jpg

Hotteok

These were one of the first things we tried after arriving in Busan and for the remainder of our time in the city they were an almost daily treat. A hotteok is a small round bun which has had a spoonful of brown sugar secreted in the dough before being fried in butter on both sides. It is then snipped open halfway and filled with a mixture of toasted peanuts, sunflower, pumpkin and sesame seeds. The stalls in the BIFF square were so busy they had queues, but the stallholders had a very efficient production line system and turnover was fast.

20140718-222639-80799885.jpgHotteok (clockwise from left): batter being filled with sugar and formed; on the griddle; piping hot and ready to devour – yum!

Hangover Soup

How can you not love a food with a name like that?! In Korean it is Haejangguk and it consists of a peppery beef broth with hunks of meat, greens and a side of rice. There are slight regional variations, one we had in Andong contained cubes of ox blood, and in Busan the meat was on the bone. The soup is rich and warming and I think it would cure just about any malaise, not just a hangover.

Hangover soup

Korean barbecue

Barbecue restaurants are very common in Korea and they’re a lot of fun. Every table has its own barbecue, sometimes gas powered or sometimes a dish of hot charcoal is brought from the fire pit to the table. Once you’ve ordered the meat, usually either beef or pork, it is served raw and you cook it yourself. We found the array of side dishes to be even more impressive than usual in the barbecue restaurants and unaccountably often included a bowl of raw garlic cloves. I’m not sure what you’re supposed to do with them, but I liked the smokiness of them once grilled, and eating lots of garlic is supposed to keep the mosquitoes off which is an added side benefit if it works!

Korean barbecueBarbecue restaurants (clockwise from top left): marinated pork ribs; beef cooking over real coals; pork on the griddle over a gas flame; Julie tending the barbecue

Gimbap

Gimbap is my new favourite packed lunch. It’s a sheet of seaweed covered with a layer of cooked rice and a line of fillings before being rolled and sliced. They’re like a fat version of a Japanese maki roll. Fillings typically include cucumber, pickled radish, carrot, and some protein, for example ham or tuna or omelette. I like the crunch of the vegetables with the flavour from the ‘meat’ and the fillingness of the rice. We’ve been plotting an English inspired version to make when we get home, the ‘Ploughman’s gimbap’ with cheddar cheese, ham, chutney and pickled onions is the front runner!

20140806-213043-77443623.jpgVery spicy pork gimbap on the left and tuna mayo on the right, at Robot Gimbap in Seoul

Soft tofu stew

I’ve got to confess that the English translation of this dish’s name doesn’t sound too appealing but it is really good. The Korean name is Sundubu Jjigae and it is a spicy stew containing dollops of tofu with a custardy consistency along with vegetables and meat or seafood. Just before serving, a raw egg is dropped into the bubbling pot – in one restaurant, the egg was served on the side for us to break into the stew ourselves! The stew is served with a bowl of rice, dried seaweed flakes and the usual array of pickled vegetable side dishes to mix together.

Sundubu jjigaeSoft tofu stew with rice, seaweed and an array of pickles

Whatever you do, don’t get it confused with soondae-gu which is a soup made from pig’s intestines, obviously we would never make such a rookie error…would we?

Bibimbap

Bibimbap literally means “mixed rice” and a version of it appears on nearly every restaurant’s menu. It consists of rice, vegetables, meat, chilli paste and sometimes a raw or fried egg which is then all mixed together. It was usually a pretty safe option to order when we weren’t sure what anything else was – its name is easy to spot amongst all the Korean due to the repeating characters 비빔밥.

Bibimbap

Samgyetang

Chicken ginseng soup, or samgyetang, was something we heard about right at the start of our stay but it was just a couple of days before we left the country that we eventually got to try it. The flavour was reminiscent of a creamy chicken soup but very delicately flavoured with a variety of whole spices most notably ginseng. The chicken was very tender and stuffed with rice before being cooked so it was a filling dish as well as being a change from the highly spicy foods.

Chicken ginseng soupGeongang Samgyetang, described on the menu as ‘Young chicken soup with ginseng and other oriental medicines for health’ although I’m dubious about any health benefits

Donddongju

We tried this traditional drink in Gyeongju where it was described as ‘thick rice beer’. It’s cloudy and has a really nice smooth flavour. Served in a large bowl with a wooden ladle to dish up the individual portions into small bowls.

20140807-165827-61107915.jpg

Pancakes

One of the most common street foods in Korea are hearty pancakes, more akin to a frittata than a crepe. Various things can be mixed into the batter, kimchi and spring onion versions are popular, and we had a delicious mung bean pancake at Gwangjang Market in Seoul.

Mung bean pancake stallFrying up stacks of mung bean pancakes, bindaetteok, in Gwangjang Market

How to make kimchi

Kimchi, or spicy fermented cabbage, is the national food of South Korea and a small dish appears alongside pretty much every meal served in the country, even breakfast! I’m pretty sure that there are as many variations on the recipe as there are Korean grandmas but the class we took at the Seoul Kimchi Academy House hopefully gives us a good base to work from. For me, the class was a little fast paced as we barely had time to finish one step before the instructor was talking us through the next one, but the ladies running it were friendly and it was a fun experience.

20140803-214031-78031438.jpgIn Korean aprons ready to start

Step 1 – prepare the cabbage

Kimchi is usually made from Napa cabbage, also called Chinese cabbage. Depending on their size, the cabbages should be halved or quartered lengthwise so that the leaves are still attached to the core and then salt should be rubbed between each layer of leaves before setting the cabbages aside, covered with water, in a bowl or bucket for around 7 hours in the summer, or up to one day in the winter. Once they’ve given up some of their liquid and the leaves are limp, they need to be rinsed thoroughly three times in fresh water before being gently squeezed to get rid of any excess liquid.

20140803-215445-78885543.jpgOur instructor with the pre-prepared cabbage quarters

Step 2 – prepare the rest of the vegetables

Obviously we didn’t have enough time in the class to do step 1 so we skipped ahead to the second step, preparing the rest of the vegetables. To make 1kg kimchi you will need one quarter large Napa cabbage, a good sized chunk of daikon radish, 3 spring onions, and 2 of what I think were garlic chives.

20140803-220559-79559840.jpgA big chunk of radish and some spring onions, before and after

Chopping radishChopping our radish chunks

Step 3 – measure the spices and mix

Add the following to the prepared radish and onion:

  • 1tsp garlic and ginger paste (ratio of 1:5 ginger to garlic)
  • 1tsp fish sauce
  • 1tsp salted (not dried) shrimps
  • 1tsp sugar
  • 1tsp sesame seeds
  • 1tsp sticky rice paste (use a rice flour and water paste or cook rice in too much water and liquidise)
  • 3tsp red chilli flakes

Mix everything thoroughly with your hands making sure to wear gloves (especially if you use contact lenses!).

20140803-221750-80270353.jpg

Step 4 – add the cabbage

Add the cabbage quarter to the bowl and work the radish and spice paste between the leaves taking care to make sure all the surfaces are well coated.

20140804-163357-59637137.jpg

To store the kimchi, our instructor showed us how to take the cabbage quarter in our palm with the two outer leaves hanging down, twist them under and around to make a tight bundle, and stuff any loose radish pieces into the hole that this creates.

20140804-165725-61045708.jpgKimchi bundles ready for storage

Step 5 – ferment

Put your kimchi into a suitable container and leave to ferment for at least a week. Some Koreans like their kimchi really sour and might keep it for up to one year before using! You can also use it as an ingredient to make kimchi soups and stews or even pancakes.

20140804-164418-60258592.jpgTraditionally large pots are used to store kimchi, such as these which were for sale at the end of our street

20140804-164510-60310974.jpgOurs was fastened into a plastic bag, squeezed to make it as airtight as possible, and then sealed into these foil bags for easier transportation

We’re looking forward to opening the packets up for a taste test soon!

War Memorial of Korea and tour to the DMZ

War Memorial of Korea

20140730-163431-59671390.jpg’The Korean War Monument’ stands in front of the museum

Despite its name the War Memorial of Korea is more a museum of war than a memorial, although there are a few monuments in front of the museum building. The museum is huge and begins with a history of war and weaponry in the Korean Peninsula from prehistoric times through to the early 20th century, including a rather nifty device called a Hwacha for firing 100 rocket-propelled arrows at once and a 1:2.5 replica of Admiral Yi Sun-shin’s battleship which lead the Korean Navy defeat of the Japanese in 1592.

20140730-165239-60759280.jpgThe War History Room (clockwise from top left): Bronze Age stone daggers; busts of 16th century General Gweon Yul and Admiral Yi Sun-shin; an impressive array of cannons and mortars; colourful Joseon era armour and shields

BattleshipJulie with the scale model of Geobukseon, Admiral Yi Sun-shin’s battleship

However, most of the exhibition space is given over to the Korean War. Similarly to the Vietnam War, its name in the land where it was fought is not the same as the one we use – the South Koreans know the conflict as the 25th June War after the date when the North Korean troops invaded. The displays follow the war’s progress chronologically and expanded on what we had learnt at the UNMCK in Busan. The South was completely unprepared for and surprised by the invasion from the North whose troops had been in training for months. Within 3 days they had taken Seoul and just weeks later had conquered all but a tiny corner in the south-east of the country around Busan.

North Korean front lineThe furthest extent of North Korea’s front line

At this stage, the UN forces were fully deployed under the leadership of American General MacArthur and executed a counter-offensive at Incheon near Seoul to regain the capital and thence by pincer movement push the Communist troops back northwards. They were almost at the Chinese border, having captured most of the northern territory, when Kim Il-sung called on Mao for assistance from China and in desperately cold (-30 degrees) conditions the UN forces were forced to retreat as the Chinese Army joined the conflict. After a little toing and froing around the area which is currently demarcated as the border, a stalemate was reached and an armistice signed although technically the war has not ended.

Retaking SeoulSouth Korean flag being hoisted ourside the Capitol building to celebrate the recapture of Seoul

The usual museum type displays were punctuated with several audio-visual items including two ‘4D experiences’ which were essentially like war based theme park rides. They didn’t necessarily add much to the information we learnt, but definitely provided a nice change of pace. The first simulated the landings at Incheon with a 3D display and moving seats which made us feel as though we were aboard a boat in the harbour – not one for those who suffer from travel-sickness. The second was for me less successful, trying to replicate the bitterly cold retreat from the extreme north complete with an icy AC blast and 3D light show ‘blizzard’.

UK forces tribute at War Memorial of KoreaThe final Korean War exhibition room commemorated the UN forces and reiterated what we had learnt in Busan. It included this case of artefacts and information board of statistics for the UK’s participation.

Tour to the DMZ

Having brushed up on our Korean war history we were eager to visit the de-militarised zone or DMZ (in your best American accent that’s a ‘zee’ not a ‘zed’), the 4km wide strip of land around the ‘Military Demarcation Line’. Its name notwithstanding, it is actually the most highly militarised border in the world and can only be visited as part of a tour group. We’d booked on the very highly regarded United Service Organizations (USO) tour. USO is a non-profit organisation providing support and entertainment to US forces and their families. Our enthusiasm was scarcely dampened by the disclaimer that we had to sign on arrival at the USO offices – put simply it said that we acknowledged that we were about to enter what is technically still a war zone and any consequences were solely our responsibility…

On the bus with USO badgesUs on the bus with our USO badges

20140803-101654-37014718.jpgMap of the DMZ [source: Wikipedia]

It took just an hour on the bus to reach the Civilian Restriction Zone where the list of names and passport numbers previously provided to USO were checked by ROK (Republic of Korea, aka South Korea) soldiers and we were waved through. This is not the edge of the DMZ but an additional buffer that South Korea maintains, I suspect as a safety precaution so they don’t have lots of unaccompanied tourists wandering over the boundary lines into the minefields. Once inside, our first stop was the Dora Observatory, an observation deck overlooking the DMZ.

20140802-212803-77283418.jpgDora Observatory, the motto over the entrance reads ‘End of Separation, Beginning of Unification’

Inside the observatory we were shown a short presentation pointing out the major landmarks that are visible from there:

  • inside the DMZ on the northern side is Gijungdong, the ‘Propaganda Village’, with the third highest flag pole in the world and a massive North Korean flag with a dry weight of 60lbs, so heavy that it has to be taken down in inclement weather so that it doesn’t rip under its own weight. The village’s name comes from the rousing messages that used to be broadcast from loudspeakers there for large portions of the day. In fact the buildings are just a facade, empty shells with no actual inhabitants.
  • The Gaeseong Economic Area, a surprising and heartening story of collaboration between North and South employing around 700 South Korean workers (largely in managerial positions) and 50,000 North Korean workers manufacturing electronics, clothing and watches. The advantages of cheap labour for the various South Korean firms involved and much needed economic input for North Korea ensure a mutually beneficial outcome.
  • Taesongdong, the ‘Freedom Village’ on the southern side of the DMZ with a slightly smaller but still enormous flagpole has around 200 inhabitants guarded day and night by the UN and ROK forces. As the village is technically not in South Korea they are not required to pay tax on the money they make from their crops and the men are exempt from National Service. They are wealthy compared to the average South Korean farmer although life in the village must be very restrictive and there are rules for who can live there.
  • the unused railway lines running across the no man’s land
  • a GPS blocker on the northern side prevents TV and radio signals from the South reaching across the border. A side effect is that it disrupts mobile network signal for visitors to the DMZ.

Gijungdong 'Propaganda Village'View through the crowd to Gijungdong and its huge North Korean flag

After the presentation we were free to go to the outdoor platform and feed the binoculars with ₩500 coins (£0.30) to get a closer look at the North Korean side. Photos were allowed behind a thick yellow line about 3m back from the edge so that you could hardly see anything, especially with several busloads of people in front of you, but with a bit of zoom we managed to take a couple of pictures and Andrew got a few sneaky ones from the platform’s edge too.

View over DMZ from Dora ObservatoryView over DMZ towards North Korea

Next stop was the ‘3rd Tunnel’. Found in 1978 by the South Koreans (the third of four found so far, hence the name), it was dug by the North Koreans as an invasion tunnel, it is rumoured that there are quite a few more which remain undiscovered. There were electrical issues when we arrived, probably due to the pretty much constant rain that had been falling for the week prior. Because of this we were able to walk down the long ramp to the tunnel entrance but not take the usual trip into it. At the bottom we saw holes where the dynamite had been laid to blast the tunnel, black paint on the walls (the North Koreans’ cover story is that they were looking for coal…) and the ends of the PVC pipe boreholes which the South Koreans sank to find the tunnel.

20140802-221448-80088375.jpgView into the 3rd Tunnel [source: Koridoor]

At the bottom of the ramp we noticed a spout and drinking cups with a sign announcing ‘DMZ spring water’, we had to give it a try! Halfway back up the ramp there was a bit more excitement as the lights went out and for a couple of seconds before the emergency lighting came on it was pitch black! Making our way to the top in semi-darkness we saw a long queue of people waiting to go down and speculated that perhaps visits had been stopped until the electricity came back on – I think our timing was lucky.

After lunch and a quick look around Dorasan Station we made the short hop to Camp Bonifas, the US Army base at the edge of the DMZ and the entry point to Panmunjeom, or the Joint Security Area (JSA). This is where the armistice agreement was signed on July 27, 1953 and nowadays is the area in the DMZ where any talks between the two sides take place. It’s also a tourism destination from both sides (we know someone who has done a similar visit on a trip to North Korea). Our guides (and guards) for the day were US soldiers Specialist Wood, Private Barnhart, and their boss, 1st Sgt Bailey.

20140803-094711-35231487.jpgRailway tracks running towards Pyeongyang at Dorasan Station. Its tagline is ‘the first station toward the North, not the last station from the South’ and eventually it is hoped that it can connect into the Trans-Siberian Railway, linking Korea to the rest of Asia and Europe by rail.

We signed another disclaimer, this one was more focussed on behaviour within the JSA including no form of engagement or communication with any North Korean soldiers, no gesturing or pointing of any sort towards North Korea and generally being on best behaviour so there was no chance of photos or video from the other side showing the UN in an unfavourable light. For similar reasons, the dress code is strict – no T-shirts without collars, no sleeveless tops, no short shorts or skirts, no sandals. The USO tour rules were very emphatic about this and fortunately all of our group were deemed to be suitably attired.

Conference Row‘Conference Row’ in the Joint Security Area (JSA)

An army bus drove us from Camp Bonifas to the JSA where we were told to form into two lines before we walked through ‘Freedom House’, the South Korean’s main building here, to ‘Conference Row’ where the cross-border buildings are situated. Once we’d entered one of the small concrete buildings and gathered around the central table, Specialist Wood told us that the table was placed over the border so half the group was technically standing in North Korea! There to guard us were two ROK soldiers in a modified Taekwondo stance and dark glasses to make them look more intimidating. Neither of them moved a muscle while everyone shuffled around to have their picture taken near them, the Korean equivalent of the guards at Buckingham Palace. It was all a little surreal, on the one hand very serious, surrounded by soldiers on high alert, and on the other taking photos as if we were in front of a normal tourist sight.

Inside JSA conference roomInside the conference room

With ROK soldier in JSA conference roomUs with an ROK soldier, Andrew is on the North Korean side of the room

Back outside on Conference Row, Specialist Wood gave us some more information and pointed out a single North Korean soldier who he called ‘Bob’ standing out on the steps of the main North Korean building in the JSA, ‘Panmun Hall’. He was the only North Korean that we saw although we were assured that they were watching us.

Specialist Wood on Conference RowSpecialist Wood talking to us on Conference Row

North Korean soldierNorth Korean soldier

From Conference Row the bus took us back past a memorial for two American soldiers killed in the JSA by North Koreans in 1976, an event known as the Axe Murder Incident. Also the ‘Bridge of No Return’ where POWs from both sides were given the option to cross after the armistice was signed but with the understanding that there would be ‘no return’. In practice however quite a few North Koreans make it to South Korea each year though mostly via China, not through the DMZ. Our USO guide told us that they are welcomed with open arms and set up with a house and job as well as being invited to tell of their ‘terrible’ experiences in the North on TV.

Bridge of No ReturnOvergrown Bridge of No Return

We thoroughly enjoyed the tour to the DMZ although we were mindful to remember that everything we were hearing was from the South Korean perspective. Not that I suppose for a minute that North Korea is a blissful place to live, but I don’t suppose the DMZ villages are called ‘Propaganda Village’ and ‘Freedom Village’ over the border either. It should also be remembered that this is all politics, largely caused as far as I can see by rivalries between the US and the then USSR after WW2. Many Korean families were split with members on both sides of the dividing line and no way to stay in touch, so as far as they are concerned a unified Korea would be the ideal solution. Unfortunately, I think that 60 plus years of division will take quite a lot of untangling before unification is possible. To end on a positive note, as the DMZ is so untouched by humans, and despite the land mines, it is a paradise for wildlife and several endangered species are known to live there.

23 random observations about Japan

One of the best things about travelling is noticing the differences. In many ways Japan is similar to the U.K. which only added to the contrast when we spotted the weird and the wonderful. Without further ado, here’s a random list of things that made us smile during our 3 months in Japan..

  1. There are drinks vending machines on just about every street corner. Sometimes they stand together in pairs and have staring contests with the pair of vending machines on the opposite corner.
  2. Vending machines have taken over Japan. This one was lurking at a temple, and they even climb mountains. Rumour has it there's one at the top of Mt Fuji..

    Vending machines have taken over Japan. This one was lurking at a temple, and they even climb mountains. Rumour has it there’s one at the top of Mt Fuji..

  3. Japan is a very clean country, but you’ll rarely see a litter bin. There are bottle bins next to most vending machines, and we occasionally found recycling bins, but public cigarette ashtrays are more common than general waste bins. We later learned that the Japanese thinking is this: rubbish bins attract rubbish.
  4. Yes, it’s true – the Japanese queue in an orderly fashion for everything, especially trains and subways. It made us a little homesick.. ;o)
  5. The red and green men at pedestrian crossings are smartly dressed and wear hats.
  6. It's all in the details. Pedestrian crossing lights in Japan are properly attired

    It’s all in the details. Pedestrian crossing lights in Japan are properly attired

  7. Train guards bow when entering each carriage, and turn to bow again before leaving.
  8. Toilet seats are heated and often include bidets and spray functions. This should be the standard across the world – they’re fantastic!
  9. Japanese toilet controls

    Japanese toilet controls. This one also includes a “flushing sound” to mask one’s embarrassment of a Delhi belly

  10. Speaking of toilets, bathrooms often have their own slippers to save getting your normal slippers (or socks) dirty, even some public bathrooms in palaces, temples or shrines!
  11. Most restaurants don’t have English menus, but it doesn’t matter because either the menus have pictures or there’s an elaborate display of fake plastic food outside. Note that the more expensive food is generally pictured in menus and the translated menu may not have all the choices of the Japanese version.
  12. Plastic food outside a restaurant in Japan

    Plastic food outside a restaurant in Japan

  13. “Hai” means “yes” in Japanese, but it’s used so frequently that it’s more akin to “yep”, “OK”, and “right” or “correct” in English.
  14. Ink stamps are everywhere. Every museum, historic point of interest and hiking trail will have at least one custom rubber stamp on a chain with an ink pad. Top tip for visiting Japan – take a small notebook with you to collect the stamps in!
  15. Ink Stamps

    Ink Stamps are everywhere and make a great free souvenir – take a small notebook with you to collect them all

  16. Business hotels often provide yukata, which are simple wrap-style Japanese nightgowns, and slippers.
  17. Manhole covers are often specific to the town, city or area, and have wonderfully creative and colourful designs.
  18.  Different designs on the manhole covers around Japan, often in colour and usually feature a motif or landmark of the area. Clockwise from top-left: Gassho-zukuri houses in Shirakawago; Deer in Nara; Momotaro fire-fighting in Okayama; The peony from Kumamoto

    Different designs on the manhole covers around Japan, often in colour and usually feature a motif or landmark of the area. Clockwise from top-left: Gassho-zukuri houses in Shirakawago; Deer in Nara; Momotaro fire-fighting in Okayama; The peony from Kumamoto

  19. As well as the fantastic public gardens, we’ve found that the Japanese take great pride in the appearance of their private gardens too. We’ve yet to see one that wasn’t beautiful and well organised. The same goes for their allotments!
  20. Japanese private gardens and allotments are as well ordered as the public ones

    Japanese private gardens and allotments are as well ordered as the public ones

  21. The Japanese love their bicycles. They like to ride them on the pavement, they rarely have lights (or if they do, they rarely use them) and when it’s raining, they can cycle while carrying an umbrella!
  22. Japanese man on a bicycle holding an umbrella. Even if the bicycle has a bell, the Japanese are too polite to use it, instead they purposefully neglect their bicycle so the chain and gears are rusty and the brakes squeal so you as a  pedestrian can hear them coming up behind you

    Japanese man on a bicycle holding an umbrella. Even if the bicycle has a bell, the Japanese are too polite to use it, instead they purposefully neglect their bicycle so the chain and gears are rusty and the brakes squeal so you as a pedestrian can hear them coming up behind you

  23. More people smoke than we were expecting, and smoking in restaurants and bars is still permitted. There are restrictions being applied to shopping centres and streets, and some restaurant chains have glassed-off smoking areas or are completely non-smoking.
  24. Japan is a very safe place, and there’s very little theft – we even saw people leave their cars running with the doors unlocked and windows open outside convenience stores while they nipped inside!
  25. This max'd out Nissan 350Z was left running in the car park of a 7-11 while the owner nipped inside for a pack of cigarettes. We saw so many cars left running outside shops, and delivery scooters with the keys in them!

    This max’d out Nissan 350Z was left running in the car park of a 7-11 while the owner nipped inside for a pack of cigarettes. We saw so many cars left running outside shops, and delivery scooters with the keys in them!

  26. Digital cameras and camera phones are required by law to make a shutter noise, to deter sneaky snapshots (source).
  27. Fruit and veg are priced per piece and not by weight, including apples, onions and even potatoes!
  28. .. and speaking of apples, they’re huge, like the size of lawn bowls huge.
  29. School seems to be more day trips than sitting in classrooms because we saw so many groups of schoolchildren visiting historic sights and museums.
  30. Us with a group of schoolchildren having just practiced their English with us in Kyoto. We saw so many groups of kids that school in Japan must consist entirely of day trips!

    Us with a group of schoolchildren having just practiced their English with us in Kyoto. We saw so many groups of kids that school in Japan must consist entirely of day trips!

  31. Cash machines only dispense ¥10,000 (£60) notes, but we’ve never had trouble getting one changed even in small shops and restaurants.
  32. Babies and toddlers are often transported in trollies!
  33. Woman pushing a wicker basket trolley of toddlers

    Can you think of a suitable caption? Post a comment below!

  34. Street maps are already orientated, which is very handy once we’d realised it, but we were initially confused why North pointed in seemingly random directions!

Japanese food

We’ve eaten more fish since we got to Japan than we ate in the whole of the preceding year but, as we’ve discovered, there’s a lot more to Japanese cuisine than sushi.

Where to eat…

Although food is not cheap in Japan it is possible to eat out reasonably inexpensively (under £6) in noodle restaurants, or similar fast-food type places, and many restaurants offer inexpensive lunch set meals. Izakayas are like the Japanese equivalent of British pubs and they are among our favourite places to have a drink and a meal. In them, food is served in smallish portions for sharing, like Spanish tapas, and there’s always a drunk salaryman sitting down the counter ready to engage you in conversation despite having no shared language! We’ve found food quality to be excellent everywhere.

Fish, fish, fish

When you think about Japanese cuisine you’ll almost certainly think of sushi. We’ve had it from conveyor belt restaurants and boxed from the supermarket but without a doubt it’s best when served freshly made. There’s usually a small slick of wasabi between the fish and the rice, just enough to give it a kick but hopefully not enough to make your eyes water.

20140712-151447-54887052.jpgSushi (clockwise from top left): tuna is the king of sushi fish, fatty and medium-fatty tuna freshly made at a restaurant in Tsukiji market; mackerel sushi bought in Kanazawa station; mouthwatering salmon sushi takeaway box from a fish market on Kyushu

Sliced raw fish without the ball of rice is called sashimi. It’s usually served with a big pile of shredded daikon radish and sometimes with plain rice on the side. Dipped in soy sauce and at its freshest it just melts in the mouth.

20140712-151543-54943574.jpgA plate of sashimi from a fishmonger in Kanazawa

We’ve had small fillets of grilled fish too, sometimes as part of a buffet or set meal and often one of the oily fish like salmon or mackerel. Squid and octopus are also common. We ate both freshwater eel and conger (sea) eel, both served grilled on top of rice with various condiments (spring onion, dried seaweed…).

20140712-152035-55235892.jpgClockwise from top left: a whole grilled squid; minced fish cake; grilled eel served on rice in Nagoya; a small grilled fish as part of our breakfast meal in Tsumago

Meat

Just as the fish in Japan is fresh enough for sushi and sashimi, the meat is also of high enough quality to serve raw. We had ‘basashi’, or horse meat sashimi, in Matsumoto and tender beef sushi in Takayama just flashed under a blowtorch, and of course the lightly grilled wagyu steak in Kobe.

20140712-154237-56557942.jpgBasashi – horse meat sashimi

At the cheaper end of the spectrum, deep-fried breaded pork fillets, called tonkatsu, often form the protein component of a meal. Variations made with chicken are also common. Slices of roast pork are the usual topping for bowls of ramen noodles. We didn’t see lamb or mutton on the menu anywhere.

20140712-154334-56614730.jpgDelicious tonkatsu meal in Kyoto

Noodles

We have found three main types of noodles in Japan – ramen (egg noodles), udon (fat noodles), and soba (made from buckwheat). Soba noodles may also be served cold with the stock on the side as a dipping sauce. Supposedly, this allows the flavour of the noodles to come through and it’s actually much better than it sounds.

20140629-152121-55281553.jpgIn noodle soup shops we’ve found that you usually don’t order from a waiter or waitress but by paying for what you want at a vending machine by the door and handing over the ticket that it prints out at the counter. That’s all very well if, like this one, it has pictures and English but we’ve had lucky dip noodles before by just choosing a random button!

20140626-122410-44650480.jpgJapanese noodles (clockwise from top left): ramen are commonly topped with roast pork; udon noodles with raw egg, mixed through the hot noodles with soy sauce we thought of it as Japanese carbonara; cold soba noodles with mushrooms from the convenience store; ‘hoto’ noodles are a specialty of the area north of Mt Fuji, these ones were served in a deliciously savoury beef broth

Onigiri

Onigiri are balls of cooked rice often with a small filling of meat, fish or vegetables. For us they’ve been a reliable option for packed lunch from any convenience store or supermarket. Because of the shape of the convenience store version we call them ‘rice triangles‘. I love the ingenious packaging which keeps the seaweed away from the rice and hence dry and crisp when you come to eat it. It depends on the shop but they rarely have pictures on (and never any English) so choice is generally pot luck. A grilled version flavoured with soy or miso is available in izakayas and we’ve found it to be a good filler amongst all the protein options.

20140705-203734-74254191.jpgConvenience store ‘rice triangles’ and a grilled version in an izakaya

Tempura

You might have come across tempura before. It’s deep-fried vegetables and fish in a light and airy batter. Most tempura restaurants had a set meal of tempura on rice with miso soup which was cheap and tasty, but it’s a common dish in izakayas too. It is always fried to order and so very fresh and crispy. We always save the prawn until last, but I like the slice of kambocha pumpkin too, and in one izakaya we had a sweetcorn version containing a slice from a corn cob – yum!

20140607-163115-59475826.jpgA tempura set meal

Gyoza

Japanese dumplings are one of Andrew’s favourites and he always orders them as a side dish with noodle soup. I was unenthusiastic about them until we went to a gyoza izakaya where the range of fillings and cooking methods was wide. We had them boiled, fried on one side (the most common way of cooking), deep fried and with pork, vegetables, and even whole prawns inside the dumpling wrapper.

20140612-093231-34351332.jpg

Japanese curry

Somewhat reminiscent of fish’n’chip shop curry sauce we found Japanese curry to be a cheap, filling and comforting meal. It is usually a large portion of rice topped with a piece of deep-fried breaded meat (often chicken or pork) and covered with curry sauce. A special mention should be made for the oxtail beef curry which we had at a tiny restaurant near our apartment in Tokyo – something that I’m dying to try to replicate as soon as I return to my Le Creuset pot and a good source of oxtail.
If you need your curry on the go you can pick up a curry doughnut from a bakery!

20140607-115506-42906761.jpg

Yakitori

Yakitori literally translates as grilled chicken but it’s so much more – skewers of all kinds – meat, fish and vegetables.

20140626-110057-39657656.jpgThe open kitchen in a yakitori izakaya, grilled chicken and skewered prawns

Okonomiyaki

A specialty from Osaka and Hiroshima which have different styles. We tried the Hiroshima version – pancakes, cabbage, noodles, sauce, fillings (mixed seafood and oysters in the ones we had) are piled high and served on a hotplate.

Andrew waiting to eat okonomiyakiAndrew anticipating tucking into okonomiyaki in Hiroshima

Soy

Products made from soybeans permeate Japanese cuisine. Soy sauce is used as a seasoning and a dipping sauce for sushi and sashimi, edamame or soybeans cooked in the pod are a common and tasty beer snack or starter, tofu of various kinds fills the supermarket chiller section which would be devoted to cheese back home, a bowl of miso soup is included as part of every set meal and natto, or fermented soybeans, are eaten as a breakfast food.

20140626-112935-41375213.jpgClockwise from top left: Edamame; a cube of tofu as part of a set meal; slimy natto is a taste we didn’t manage to acquire; a different kind of tofu as a topping for noodle soup

Regional specialties

Despite the ubiquitous nature of much of Japanese cuisine, each region still has specialties which it is very proud of. From okonomiyaki in Hiroshima to lots of foreign influences in Nagasaki, different kinds of noodle dishes everywhere, and fresh peaches in Okayama.

20140712-155655-57415990.jpgRegional specialities (clockwise from top left): gohei mochi from the Nagano and Gifu regions of central Japan is a cake made from pounded rice, coated in a sweet nutty sauce and cooked over a charcoal grill; champon is a noodle dish from Nagasaki, its glutinous sauce and bamboo shoots betrayed its Chinese influenced origins; Kakuni Manju, tender roast belly pork in a steamed bun is another Nagasaki specialty from its Chinese immigrants; the area around Kagoshima in southern Kyushu is known for the quality of its ‘black’ pork (from the local black-skinned pigs)

Vegetables

For all its reputation as a very healthy cuisine we’ve found Japanese food to be very lacking in vegetables (restaurant food anyway) with the exception of the many varieties of pickled vegetables, a small dish of which accompanies every meal. The most common is some form of daikon radish, the enormous Japanese radish that is more like the size and shape of a giant white carrot. The only exception seems to be tonkatsu meals which are served with half a plate of shredded white cabbage only just made palatable by the addition of some sesame oil dressing.

20140713-064243-24163234.jpgA typical small plate of pickled vegetables

Bento boxes

When we weren’t eating rice triangles for lunch a good option was to buy a bento box from the supermarket or convenience store. A mini feast, it will have a good portion of rice, some pickled vegetables and some form of protein, maybe a piece of salmon or katsu pork or prawns or a square of omelette or some combination of these. Then you’ll have a little sachet of soy sauce, and disposable chopsticks and a wet wipe from the cashier, and you’re all set for a picnic!

20140612-094853-35333441.jpg

Baked goods and sweets

Breads tend to be soft, sweet and white with the exception of the expensive European style breads from upmarket bakeries that we gorged ourselves on in Tokyo. Similarly, cakes are usually extremely light and wispy in texture with extra sweet icing. We became obsessed with finding the small pancakes sandwiched together with margarine and super sugary syrup from the 7-11 convenience stores – just as trashy as they sound but completely addictive.

More traditional Japanese ‘sweets’ are often not actually very sweet. Mochi, made from pounded rice, are shaped into small balls with a variety of flavourings. Green tea is used as a flavouring more often than it ought to be in my opinion… Red beans, aduki beans cooked until very soft and gloopy, are also a frequently used ingredient.

20140713-063938-23978490.jpgClockwise from top left: sweet and light cakes; a mochi filled pancake; toasted white bread with coffee was a standard hostel breakfast; convenience store pancake sandwiches

Drinks

Nearly every time we sat down in a restaurant or cafe we were automatically given a glass of iced water which is a really nice touch especially if you’ve been out and about on your feet all day. Occasionally it was a cup of hot or, more often, iced tea also without charge and with as many refills as we wanted. About half of the time it was green tea, and half of the time a brown coloured beverage which we found to be vaguely reminiscent of buckwheat. I think that this was made from roasted barley, but we definitely tried a version made from roasted soybeans too.

20140713-201722-73042344.jpg

Beer was the most common form of alcohol that we drank. Due to some kind of strange tax loophole, the main breweries also produce something which is called malt drink. This more or less tastes like lager, and has a similar alcoholic content, but because it doesn’t contain hops it is around a third cheaper, so that was our carry-out drink of choice most of the time. And no trip to Japan would be complete without some sake (rice wine) drinking. We also tried its cousin, shochu, a spirit made from sweet potato, which tastes more like vodka. It was especially common in the far south of Kyushu with local varieties available in both Kagoshima and Yakushima.

20140501-183727.jpgTasting sake at a brewery in Takayama