Facebook
Website
YouTube
Instagram

 

JAPAN UPDATE FROM JNTO KUALA LUMPUR

November Vol. 1 (2021-14)

The Northeast Monsoon has kicked in for Malaysia,
and we have been facing a string of wet, humid days.
Times like this is when we wish we had Japan's crisp autumn weather instead!

As we approach the end of November though,
Japan too is about to bid goodbye to autumn.

If the recent gloomy Malaysian skies have been bringing you down,
join us as we dedicate our last Fall-themed issue today to Japan's favourite Autumn foods.


Do read until the end to also see our fun new online campaign,
「READY GO JAPAN!」

Sweet Potatoes
You've seen it in dramas, you've seen it in anime:
Someone cracks open the rustic reddish skin of a sweet potato
wrapped in foil, and yellow fluffiness bursts forth,
blowing puffs of pleasant warmth that redden their cheeks.
You can practically smell the sweet, cozy aroma just from this pictures! While a normal falltime scene for temperate countries, us tropical Malaysians just don't quite get to experience the same thing.
 
Not much else can beat sweet potatoes as Japan's signature fall flavor. They have a delicious natural concentrated sweetness (minus the guilt of sugar) great with just a simple roast, but also delightful baked into desserts. Given their first introduction to Japan was through Satsuma, now known as Kagoshima prefecture in Kyushu, they are also commonly referred to as satsuma-imo.
 
Keeping true to their heritage, Kagoshima remains the nation's top sweet potato producer. They proudly use their local crops to distill sweet potato shochu, a popular traditional Japanese liquor. For those who don't consume alcohol, no worries: sweet potato comes in many types to enjoy. Ibaraki prefecture churns out Kanto region's representative, the Beniaka, while Okinawa too has a hand in the sweet potato biz, with their mildly sweet and uniquely striking purple Beni-imo.
 
Regardless of area, sweet potato is deeply embedded in Japan's autumn culture. If you come in fall, you're bound to see a plethora of sweet potato-themed food; from ice-cream to even frappucinos! Tasty snack variations like the bite-sized daigaku-imo (deep-fried sweet potatoes coated in hardened sugar syrup) can also be found easily year-round.
Nicknamed "Naples of the East",
not only is Kagoshima the heart of Japan's sweet potato production,
it is also home to scenic beaches and the great volcano Sakurajima,
which erupts a little every day.
Click the link below to know more about Kagoshima!
Sanma
Malaysians are no strangers to well-marinated ikan goreng
or ikan bakar, but the mouthwatering juicy appeal of Japanese Sanma
lies in the fish itself, with minimal seasoning.

The sanma is also known in English as the Pacific Saury… but, that doesn't quite hit home, does it? Not when its kanji name "秋刀魚" (read as sanma) literally means Autumn Sword Fish. No prizes for guessing this one: the name stems from the fact that the fish is mainly caught in autumn months, and is skinny and silver with a pointy head, like a sword!

 

After beefing up in the cool seas of Hokkaido in the summer months, the sanma that migrate down as temperatures fall are especially rich in good fat. You get to indulge in oil-rich flavors worry-free, as they are highly nutritious in unsaturated fatty acids. Delicious on top of having health benefits, sanma is most commonly eaten salt-grilled whole to preserve its beautiful form, served with citrus and daikon (grated radish) and paired with rice for a simple yet divine quintessential Japanese autumn home meal.

 

Sanma are also well-loved enough to merit their own dedicated autumn festivals. Nemuro City of Hokkaido brings in the biggest sanma catch in Japan, and proudly host the annual Nemuro Sanma Festival to show it. Meanwhile, Meguro ward in Tokyo hosts the Meguro Sanma Festival in honour of a local legend on how sanma started becoming popular!

 

Fun fact: It's suggested to keep a lookout for sanma from higher up north where possible, as they say the lower down south they're caught, the more fat they've swum off and the less oily goodness is left to savour. Though, less fatty sanma can be served as sushi instead, as they don't spoil as fast. Either way its clear: You just can't lose with autumn sanma!

Held every year up until the emergence of the COVID-19 pandemic,
many are eagerly waiting for the return of these two iconic sanma festivals.
Click the links below to read more, so you'll be ready for when they come back!
Persimmons
Do you know what Japan's national fruit is?
Bright orange in colour but looking more like tomatoes than anything:
this is one of the nation's most abundant autumn fruits,
the persimmon. 
Photo courtesy of Wakayama Tourism Federation (写真提供:公益社団法人 和歌山県観光連盟)

Following sanma in the trend of nutrious foods, persimmons are also chockful of vitamins and minerals, as well as packs a punch in antioxidants. They're called "kaki" in Japanese, but taste amazing, and not at all like feet.

 

You can broadly classify Japanese persimmons into two types: the chubby non-astringent fuyu that can be sliced like apples and eaten while still firm, and the acorn-shaped hachiya that are only sweet when super-ripe and soft like jelly. You can scoop the insides of a hachiya straight out with a spoon, or have them pureed into a jam.

 

Hachiyas are also often peeled, hung up, dried and gently massaged until they shrivel and form a natural sugar coating. At this point they become quite literally nature's candy, and are called hoshigaki.

What with the rather tedious process and effort that goes into making them (massaged, remember?), hoshigaki aren't widely available, so all the more reason to come visit.

 

Wakayama prefecture of Kansai are known for their persimmon production, and you can most definitely tell when you're there. It's not a rare sight to see hoshigakis-in-the-making out by the countryside in these areas, chilling under the sun in hundreds of bright orange rows. While you're there, don't miss out on trying the delicately wrapped kakinoha-zushi (sushi wrapped in persimmon leaf) as well.

Photo courtesy of Wakayama Tourism Federation (写真提供:公益社団法人 和歌山県観光連盟)
Calling it as Autumn's Greatest National Treasure, 
Wakayama prefecture is keen on letting people know of their carefully cultivated persimmons. Read more below!
A new, fun and interactive way to get to know Japan!
From 19th Nov 2021 to 25th Dec 2021,
Discover Romantic, Thrilling, Mysterious and
Photogenic spots in Japan through 5 online mini games!
Get to know Japan better with us, and you could win a
Nintendo Switch, Apple AirPod Max, or an Apple Watch Series 7!
 
Click below now to join JNTO KL's new
Ready Go JAPAN! Ready Go Adventure Campaign!
Facebook
Website
YouTube
Instagram
View this email in your browser
You are receiving this email because of your relationship with Japan National Tourism Organization. Please reconfirm your interest in receiving emails from us. If you do not wish to receive any more emails, you can unsubscribe here.

1st Floor Chulan Tower, 3 Jalan Conlay, Kuala Lumpur, Kuala Lumpur 50450, Malaysia


|