SAVOR JAPAN

Various brands of beef, including world-renowned Kobe beef, are derived from Tajima cattle, a breed of kuroge-wagyu (Japanese black cattle) raised in Hyogo Prefecture. Its meat is finely marbled with fat that has a low melting point and literally melts in your mouth. Only the finest beef meeting the most stringent standards of the Kobe Beef Marketing and Distribution Promotion Association is certified as Tajima beef. Whether grilled as steak or finely ground in hamburger, it tastes light and delicious. Be sure to try Tajima beef when visiting Japan!

When Japanese have morning hangovers, they typically consume shijimi (freshwater clams) to ward off the effects. The clams, available at supermarkets throughout Japan, contain amino acids (ornithine) that help detoxify ammonia, reduce fatigue and protect the liver. Too small to eat separately, they are usually added to miso soup to enhance its flavor. When eaten at restaurants, they give you the confidence to drink more alcohol without worrying about the next morning.

Japanese strawberries are sweet, juicy and richly flavorful. This is especially true between March and May when the fruit is most delicious.
They are most commonly grown in Tochigi, Fukuoka, Kumamoto and Nagasaki prefectures, where berry picking in greenhouses is a popular pastime. Glossy Japanese strawberries are typically eaten plain in Japan, but are also added to cakes and various sweets. If you find yourself in Japan during the spring season, why not put strawberry picking on your to do list!

Unbelievably tender and flavorful, beautifully marbled Kobe beef is only available from Tajima cattle meeting the most stringent standards. At least once in your life, you must experience the rich umami (savory flavor) as Kobe beef literally melts in your mouth. Whether served as steak, sukiyaki or shabu shabu, you will never forget the experience.

When cherry trees bloom pink, seabream don the same color and become their smooth, fatty best. They are even renamed sakuradai (cherry blossom seabream) during this metamorphosis. Additioanlly, whitebait pleases the plate with seasonal creamy sweetness. It is also delicious as crispy tempura.

Spring is in the air, making it the right time to relax and enjoy Japanese sake. But selecting the right brand of sake can be challenging when there are numerous choices. So be sure to ask the proprietor, waiter or bartender for advice on the brand that best matches your meal or mood. Or better yet, try a sampler set and decide for yourself. At many establishments, they will write down the names of the brands for you so you remember your favorites the next time!