Food - Perceptive Tracks

Review: Pizzeria Mar de Napoli

Sukides — Tue, 15 Aug 2023 14:32:45 +0000

This time I’m showcasing today is one of my favorite Pasta places, Mar-de Napoli.

My first encounter here was at the Mitaka Tokyo location and I didn’t really give it much thought.

However, after I ate there, I could not seem to find the same, tasty, creamy, thick sauce that blew me away for my Uni pasta experience.

Therefore, as much as I don’t want to, I’m gonna give you a quick rundown of my favorite pasta place so you can try how great this place is.

Nothing is scientific and there’s no culinary backing to my review. However, I have spent a lot of money on some pretty good food at some pretty good restaurants and this place is still on my regular list of places I take my family to eat.

So I guess that says something!

First off, the place gets credibility from the owner, who won a pizza contest somewhere in Italy a while back. You would figure it’d be easier to find on the corporate website, but it seems that a larger restaurant corporation is taken over the “brand.”

You get the idea for the restaurant concept though.

Usually, this might be a recipe for disaster, but even though the restaurant website sucks, and the corporate website is very clean, I’m happy to tell you that there is no compromise on the quality of food that is served at the restaurants.

Top quality!

My favorite is the Uni pasta, with the large portion for a couple hundred yen more, and the lunch special, which comes with a salad and an ice cream or pudding dessert. The pudding is a little mushy, so I’m not into it, so I usually opt for ice cream. Also, if you get hot coffee, it’s all you can drink so that’s a plus too. Get the lunch special two steps up and you get to choose from the wonderful cakes in front. I always get the Mill-crepe. It’s to die for.

The pizza is baked in the trademark pizza oven, and I must tell you it is heavenly. My kids don’t like any of the fancy pizzas so we always get the margherita but I could eat three of them.

Not much else to say, except his place is always crowded with families, elderly, and young couples. It’s super popular.

They have several locations in the suburban, Tokyo area, as well, as in Nagoya, so check out their website to find the destination … you won’t be disappointed.

One small note is that different locations will have different menus so the Nagoya train station location did not have the Uni pasta which was very disappointing.

They also have limited cake selections. The suburban Setagaya and Mitaka locations have the full selection of cake which I think is totally worth it.

There are many pizza places in the heart of Tokyo, but this place rocks with price and quality, and as the wait times might show, it is definitely worth your time to go.

let me know if you’ve ever been here or need information in the comments below!

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The Truth About Food Additives in Japan: It’s not as Safe as You Think

Sukides — Mon, 14 Aug 2023 02:54:08 +0000

Note: This post will be updated as I get more info and develop the content even more.

Japanese food is generally known as being healthy. This is in part true when you consider it incorporates a wide range of ingredients including vegetables, grains and fish.

But how healthy is the common everyday Japanese food that everyone eats?

It’s a common known fact that Japan uses a lot of preservatives. I’m no professional on the subject, but I do know that avoiding processed foods and preservatives is one of the best ways to stay healthy.

Convenience store food is known to be dowsed in preservatives, so even Japanese people try to eat it in moderation. At least those who don’t want to suffer the health consequences later on…

I think it’s important to keep the bare facts straight for foreign visitors coming to Japan so they know the truth and can make healthy informed decisions.

I’ve never really thought about preservatives or even cared when I was younger.

But, being older with kids, view points change.

I like to think I’ve grown a bit wiser.

Let’s compare the situation in Japan and abroad.

First off, food additives are used for various reasons, such as enhancing the appearance of food or prolonging its shelf life. They also help when trying to keep cost down.

Even if the intake is within the limits approved by the Ministry of Health, Labour and Welfare, the question of whether these additives are “beneficial for the body” remains a concern, especially when they are scientifically synthesized.

The general rule of thumb is:

artificial < natural.

So, how many additives are actually permitted in Japan?

Let’s take a look and compare the situation with other countries.

The reality is that many scientifically synthesized food additives are widely used throughout Japan.

These are newly created substances not found in traditional diets, and only those approved by the Ministry of Health, Labour and Welfare after rigorous investigation which “do not harm human health” are allowed to be used.

Food additives can be categorized into four major types:

“Specified Additives”: These are substances specified by the Minister of Health, Labour and Welfare based on safety evaluations, such as sorbic acid and xylitol. 463 items certified*

“Existing Additives”: These are substances with long-standing usage in Japan that have been allowed for use and sale without exceptional designation, such as gardenia color and persimmon tannin. 365 items certified*

“Natural Flavors”: These are natural substances obtained from animals or plants, such as vanilla and crab flavors. Approx.600 items certified*

“General Food and Beverage Additives”: These are substances commonly used in food and beverages, such as strawberry juice and agar. Approx 100 items certified*

*Certified items as of June 6th of the Reiwa 1 (2019) (Reference: Ministry of Health, Labour and Welfare | Overview of Food Additive Regulations)

Comparing food additives between countries, based solely on the number of items, is challenging due to differences in dietary habits and regulations developed over many years. The definition of additives, the scope of targeted foods, and even permissible usage amounts vary due to these historical differences.

Different cultures make different laws.

Considering the number of items alone, Japan has 828 types of food additives (only specified and existing additives), whereas the United States has 1,612 types, making Japan seem to have significantly fewer additives.

However, within the 1,612 types in the United States, there are items that are not counted in Japan, like fruit juices or teas.

Moreover, substances that are considered as one type in Japan might be specified individually in the United States, resulting in dozens of types for a single substance.

This diversity in criteria makes it difficult to definitively state which country has more or fewer additives.

In general however, I feel that the United States has a stricter policy and breaks down the categories further.

(Reference: Ministry of Health, Labour and Welfare | International Comparison of Additive Regulations)

The main problem I see here is that there are numerous instances where food additives considered safe and approved for use in Japan are banned in other countries.

This creates a false sense of safety and add that to the brightly colored cute packaging and you can the high chances of the Japanese consumer getting duped.

For instance, the coloring agent “Red No. 2.” is used in jellies and soft drinks in Japan, but the US and EU have deemed it to increase risks like cancer and hives, leading to its prohibition or restricted use.

Moreover, “trans fatty acids” found in shortening and margarine used in bread and cakes have been banned or restricted in countries like the United States, Taiwan, Canada, the United Kingdom, and Switzerland, due to increased risks of heart attacks, strokes, and cognitive impairments.

You can find it everywhere here in Japan…

it’s difficult to believe, and, except that the first world country was such a high-level of education, so ignorant or not interested in these kind of topics. The voluntary ignorance and complacency is astounding.

While Japan meals are often hailed to be safe and healthy, these facts shed light on the potential issues.

Though it’s true that the usage levels in Japan are within the limits defined by the Ministry of Health, Labour and Welfare, it still leaves you wondering…

So what preservatives and additives should we avoid?

To start:

Red No. 2 (E122): This coloring agent, commonly used in jellies and soft drinks in Japan, is associated with an increased risk of cancer and hives in the United States and EU countries, leading to its ban or restriction.
Trans Fatty Acids: Not a surprise to everyone outside of Japan, trans fatty acids are found in products like shortening and margarine used in baked goods. Trans fatty acids are associated with higher risks of heart attacks, strokes, and cognitive impairments. They are banned or restricted in countries such as the United States, Taiwan, Canada, the United Kingdom, and Switzerland.

Try to be aware of these specific additives and make informed choices about the foods you consume.

The golden rule should always be to choose foods with fewer additives. Whether in Japan or abroad, minimize the intake of additives!

Here are some tips for selecting Japanese manufactured foods with fewer additives:

Opt for foods with fewer ingredients listed after the slash: Foods with fewer ingredients listed after the slash (/) are generally considered to have fewer additives. This rule, known as the “slash rule,” differentiates between main ingredients and additives.
Ordering additive-free foods: While additive-free ingredients are becoming more common in supermarkets, finding ingredients that are completely additive-free might still be a challenge. Be cautious with labels like “preservative-free” or “chemical flavoring-free,” as other additives might still be present.
Cook at home whenever possible: Homemade foods are a great way to reduce additives. Baking your own cookies or bread, for example, can significantly lower your additive intake. Keep in mind that homemade foods might have a shorter shelf life compared to store-bought products.

By making mindful choices and understanding ingredient labels, you can take steps toward reducing intake of additives and making healthier food choices.

I can understand that food additives play a significant role in our modern food industry, helping to enhance flavors and extend shelf life. Things were pretty bad when I was growing up. I can’t imagine how bad much of the food my parents gave me were when I was a kid. TV dinners, canned items…

However, I wanted to write a short post about it here because it’s important to be aware of the types of additives used and their potential impact on your health. This is for yourself as well as for your family.

After living in Japan for awhile I realized how hard it is to get pure organic food and preservative free food.

I’m no activist or anything like that but it’ so bad that it’s turned into a challenge whenever we go shopping.

Being able to read Japanese, I can find tons of websites and articles pointing to this but it seems to get squashed. Perhaps big business?

Well, I don’t want to take on that fight alone but it would be nice to match the transparency and effort of the US and EU.

Does anyone else feel the same way? Leave a comment below!

I’ll probably put up some more posts related to this important topic.

Eat healthy everyone!

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Discovering the Unique Charm of Organic Sparkling Wines Under ¥1000: A Review of Don Juan’s Selections

Sukides — Sun, 13 Aug 2023 15:08:30 +0000

So in the quest for cheaper sparkling wines, I’ve introduced a couple of them here but none of them were organic.

My favorite organic one actually cost more than ¥1000 and we are looking primarily for selections that are under the ¥1000 so I have not included it but, so far, today’s brand Don Juan seems to be a front runner in the organic sparkling wine market.

I’ve only found this one at Hanamasa supermarkets and be honest, my first impression of this green version was not very good.

In fact, it tasted so weird, let me say unique, that I actually had to buy the rosé sitting right next to it to compare.

The rosé version was much more palatable, and considering it was organic, you couldn’t beat it for the price.

However, there were a few times when the rosé was sold out, and I was just looking for a cheap drink.

Fast forward and basically, I tried the green version again a couple times and you know what? I got used to it.

Now, my first impression is… it doesn’t taste like a decent, sparkling wine that you might taste anywhere else. Not to say it’s bad, but it does have a ”unique” flavor that takes getting used to.

What I did find was that if you can put up with it and drink a couple bottles, you actually get used to it and it develops into its own unique flavor which I can drink.

I actually buy it regularly now.

So the recap from when I first tasted it, it didn’t taste that great, but now I can’t even tell why it was so bad anymore…

So I guess that makes it good, right? I adapted to the flavor and I think it’s worked out.

Therefore, for its price, and for its adaptable nature, this is my current go to organic sparkling wine, and I have not been let down since.

The plus side is for this price, you can toggle between rosé and Chardonnay as well, so give it a try the next time you’re at a Hanamasa.

Have you tried it too?

Let me know in the comments below what your impression was!

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Tasting Notes: Canti Cuvée Brut Sparkling Wine – A Fruity Delight with a Subtle Twist

Sukides — Sat, 05 Aug 2023 11:18:21 +0000

680 yen. You can’t beat that price!

It’s fruity, and not overwhelming for the first sip. It takes a moment to get used to, but it’s not as bad as some other acidic sparkling wines in the same price category. Gets fruitier as you drink but not too sweet. It’s definitely drinkable but not memorable. I give it 3 stars but my Japanese colleagues give it an official 2.68.

You can find it here.

Bought it at Aeon supermarket Hakusan Kanazawa.

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Discovering Kijihata Sashimi: A Budget-Friendly Delicacy with a Unique Taste

Sukides — Thu, 27 Jul 2023 03:17:47 +0000

Kijihata is known as the “fugu of summer” and an expensive fish.

We saw it on sale for 278 yen and had to give it a try. We tried it with ponzu, but I think Shoyu is better. The texture is

firm like fugu but it reminds me more of red snapper (tai). I think it’s because it wasn’t sliced really thin like Fugu.

However, it’s great for the price, sand a mild, non-fishy flavor for beginners.

It’s also known as Hong Kong grouper, Akou.

Our friends at the Japanese site show images of the fish and some cooking examples. Google translate if you want to dig in more or leave us a comment!

More info on the Kijihata (Japanese)

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Searching for the Best Discounted Kano Kani (Snow Crab) in Kanazawa

Sukides — Mon, 24 Jul 2023 07:03:17 +0000

The famous local crab out in Kanazawa, Japan is called “Kano kani” named after the local area it’s caught in.

But let’s be straight here, Kano-kani is just a rebranded Snow Crab or Opilio Crab. It’s also commonly known as Zuwai-kani, Echizen-kani, and Matsuba-kani. They’re all the same basically.

I usually like Kegani or horsehair crab for its sweet meat and savory crab butter, but snow crab is just as good when fresh.

As a lover of all crabs, I was super excited to come to Kanazawa to try the snow crab. We went to the different super markets, fisherman markets and noticed a majority of them were ¥5000 or higher.

The ones downtown were even more expensive clocking in the ¥11,000+ range, which I thought was a little bit overpriced.

Of course, when you get to the supermarkets, especially towards the evening when they start discounting items, you noticed that there are some for ¥2000 and then get another half off!

I was all over this and wanted to try it so, my thoughts?

I like crab butter or kani miso, and I think basically the longer the crab stays unsold, the more the meat and the crab butter deteriorates. By the end, you’re getting a very cheap crab and although you do get a couple bites full of great crab, a lot of the wonderful crab butter is actually dissolved and gone.

I read an article by a Japanese person, basically saying that everybody thinks that crabs are not in season during summer. However, they actually are and can be very tasty.

The reason why summer crab gets a bad reputation is that there’s less demand in the summer, so the crab usually stays in the store for three days, or so, then gets heavily discounted.

Tourists like me, will buy that discounted crab, and realize that half of it has melted away, and say it doesn’t taste good.

Compound this situation over tens of years and summer crab gets a bad rap.

I guess in the end, you get what you pay for so it’s time for me to put my money where my mouth is and bust up for one of the good 7000yen crabs or something and report back.

I have yet to find a good heavily discounted crab with good crab butter.

This article is still a work in progress so let me know if you’ve had similar experiences or love crab as much as I do!

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Savoring Noto Oysters in Japan: Grilling Delights in Kanazawa and Beyond

Sukides — Mon, 17 Jul 2023 13:27:34 +0000

Being in Kanazawa, the snow crab was the famous seafood of the town, but oysters were also huge. I need to get a hold of tries some of these Noto oysters.

If you stay at the Hyatt Centric/Hyatt House in Kanazawa you’ll notice there is a small row of night time food stalls called “yatai” at the end of the street.

One of them offered oysters so I decided to give it a try.

This place had a cap for the grill and the staff told me to:

Place the coasters on the flat side and grill for one minute with a cover on,
Flip it over and to grill for another 4-5 minutes with the cover on.

I tried it, and to be honest, it worked perfectly. When I flipped it over, I could hear the oyster pop open around the four minute mark.

The cover also blocked the explosive banging of the shells as they crackled and through shrapnel everywhere. It protected my kids from having oyster shell in the eye, I think I will have to make one of these covers for my bbq back home.

My next question for oyster took me to the Noto peninsula, specifically the Noto Shokusai Food Market Ichiba. Here you can, purchase pressure, oysters, shrimp, and other seafood at the merchant stalls, and then take them to the back restaurant to grill. All you have to pay as a table sitting fee.

Armed with my new knowledge from the other oyster store, I feel confident coming to this restaurant. However, I was disheartened to find out this place did not have a cover for the grill, and my oysters were already open. So the question was, how would I flip them over without losing all of the wonderful oyster juice and what would be the timing?

In the end, I would have to fend for myself, and here’s my result.

I didn’t want to get food poisoning so I started on the flat side first and grilled for one minute, allowing some precious juice to drip.

I then took the tones, proceeded to flip them over quickly, and let them grill with the shell on for 6-7 minutes.

My results were mixed. Two oysters came out perfectly well to overcook. I’m sure there were a number of reasons for it but I didn’t want to keep opening the lids to see how they were done.

However, even been the over cooked ones had plenty of flavor and it was a great meal.

I’m sure you always your pros out there have some great advice for me so let me know a better way to do it in the comments below!

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