Tag Archives: Japan

Meeting you at Foodportunity 2014

It was great to meet so many of you at Foodportunity. We love food as much as you do and it was our pleasure to introduce you to some of our favorites from Singapore and Japan.

We’re offering a pre-order discount for single and bulk orders placed through August 15, 2014. Please use the Contact form or the email address on the business card from the show.

Foodportunity 2014 - MIEW Foods products from Singapore and Japan

Chris showcases MIEW Foods specialties from Singapore and Japan

Made in Singapore

These sauces are traditionally used to season Sri Lankan crab, however contain absolutely NO SEAFOOD or meat products, so are completely vegetarian and can be used in a variety of dishes.

Chili Crab Sauce – 8oz jar
Manufactured on the small island of Singapore and thought to have been created in 1956, the Chili Crab sauce is used in a variety of seafood dishes for its sweet and savory properties.
*Contains NO SEAFOOD or meat products* * No preservatives, No artificial ingredients

Pepper Crab Sauce – 8oz jar
Manufactured on the small island of Singapore and thought to have been created in 1959 the Pepper Crab sauce is used in marinating meat and seafood as well as vegetables. The peppery aroma blossoms when cooked, but can be consumed as delivered.
*Contains NO SEAFOOD or meat products* * No preservatives, No artificial ingredients

Made in Japan

These mid-season citrus will make you think twice about relying on a squeeze of lemon on a dish or a wedge of lime in a beverage. Both are complex and aromatic, with just a half-ounce turning your seltzer water into a quenching experience.

Yuzu Citron – 300ml
Yuzu is a complex citrus found in southern Japan. It has an extremely strong aroma and can used in all forms of cooking, cocktails and marinades. The flavor is compared to Meyer lemon, blood orange and white grapefruit all in one small package.
* *Harvested and bottled at Okabayshi Farm, Kochi, Japan ** 100% Yuzu juice

Buntan Citron – 300ml
Buntan, or Tosa-Buntan, is similar to pomelo in size and flesh color. Buntan is harvested later in the season than Yuzu and is used in cocktails and marinades. A unique property of Buntan is that it gets sweeter as it ages in the unopened bottle.
* *Harvested and bottled at Okabayshi Farm Kochi Japan ** 100% Buntan juice

 

July 28th, 2014 Tasting Menu

Yuzu Citron Cream Cheese
–   Cream cheese, yogurt, Yuzu Citron, organic cane sugar simple syrup
Pepper Crab Sauce Cream Cheese
–   Cream cheese, yogurt, Pepper Crab Sauce
Chili Crab Sauce Beef Jerky
–   Beef eye of round, Chili Crab Sauce, molasses, salt

Yoohoo, Yuzu Citrus! Tasting sunshine in winter

Yuzu Citrus, also known by the more Westernized name of Yuzu Citron, is as synonymous with Japan’s Kochi Prefecture as oranges are with Florida or California, but this unique citrus is largely unknown in the US market. Heard of Ponzu? This citrus-soy sauce is one of the common ways that Yuzu is incorporated into Japanese cuisine.

Describing Yuzu has proved challenging because “like a lemony orange, but not exactly” doesn’t quite capture the complexity of the aroma and flavor. The best descriptions I’ve seen say that it’s a blend of all the best parts of Meyer lemon, blood orange and grapefruit.

We believe that Yuzu can have as great an impact on the US market as blood oranges or mangos. It, along with Buntan (another specialty citrus closer to a grapefruit, but not exactly), are able to add a depth of flavor that can create an awe-inspiring meal that will leave your guests wondering what the secret ingredient is.

Uses

  • Ponzu, salad dressings
  • Honey tea (nearly marmalade)
  • Beverages (10% juice, 50% juice) – better than lemonade!
  • Pure juice (100% juice) – add to seltzer or uzeki, with bonito
  • Desserts (Yuzu cakes or tarts)

One of my favorite ways to use it is as a substitute for lemon juice to brighten up braised kale, or in homemade cranberry sauce. I’m still experimenting with cocktails 😉

Flank steak over braised kale

Flank steak over braised kale

Cranberry sauce with Yuzu

Cranberry sauce with Yuzu

Foodportunity: Forging friendships through food

Foodportunity (n.) – An opportunity in food means the possibility to fluently speak the native language – food – no matter where you are in the world.

My foodportunity started from humble beginnings to grow into the business of finding the most authentic tastes to share with my newfound global family of adventurers.

We, as a collection of individuals, are constantly exploring and creating our own fusion cuisines, and along the way, gaining cultural lessons without even realizing it.

My first real foodportunity was a semester abroad in Turkey during university. This was my first experience out of the country and it proved to be not only a time of cultural exchange, but of food exchange as well. Eating fresh figs, spiced lamb, and Turkish yogurt became a joy because it was it was both new and different, but the real joy was dining in local restaurants and the homes of my host friends and their families. To this day, one of my most memorable experiences was a casual dinner with some local families and other American students. The 15 of us melded traditional American grilling techniques with traditional Turkish seasonings and spices. As the sun set over the Bosphorus River, these simple cooking traditions forged lifetime friendships.

Much less far-flung, the next big foodportunity started when I moved to Seattle. One word: Salmon (and a second: Halibut). I can say, with certainty, that the Pacific Northwest has access to some of the best fish and seafood in the world. Sadly, I arrived at the peak of Copper River Salmon season. I say “sadly” because when that’s the first salmon you’re introduced to here, the rest of the year feels like a bit of a let-down; truth be told, I do love Yukon River Salmon, as well. As a new arrival, I went to different salmon tasting events and met people who had been doing this for more than 20 years. In Seattle, as elsewhere, new friends are never hard to find when great food is plentiful.

These days, I am living in both Singapore and Seattle. In my time spent in Singapore, I’ve had the foodportunity to travel to Osaka for ramen, Thailand for curries and India for Punjabi and Tamil food.  In all of these experiences (also including Malaysia, Philippines and Indonesia), what I’ve seen can best be described as deeply shared food cultures – The ability to eat local, but create new fusion dishes that take elements from all over the world to cook up rich experiences and new friends for life.

Seattle, south to Portland and north to Vancouver, creates a Pacific corridor of amazing, fresh, local ingredients that hunger for an international twist. Oregon has truffles, strawberries and blueberries. Washington has crab, geoduck, oysters and apples. Vancouver has halibut, salmon and clams, not to mention the countless bakeries, smokehouses and miles and miles of farmland.

The Pacific Northwest is the perfect place to find, or create, new fusion dishes that will take the world by storm. MIEW’s Foodportunity is just beginning, but our success will be determined by how much we can honor the food cultures we are bringing together.

Eat well,
Chris

What’s your Foodportunity? We share ours on Twitter @MiewFoodsLLC

This post is both a view into the inspiration behind MIEW and an entry in Keren Brown’s Foodportunity 2013 contest to describe “what does an opportunity in food look like to you?” Join us to talk (& taste) food at Foodportunity on Oct. 28 >> Details here