RESORT GUIDE NEIL HARTMANN NIKKO - Powderlife

weEAT & DRINKBorn and raised in Kutchan, ERI Ashizawa, from JAVA LOUNGEshares her favourite things to eat and drink in the area.Coffee and Chai latte at Java lounge – Hirafu (shameless plug)Bacon & Egg roll and Paninis at Java Lounge – Hirafu (another one!)Hokke-fish at Yukiguni – KutchanPizza at Kaku cafe – KutchanTofu salad at A-bu-cha 2 – HirafuDashi Maki Tamago – Japanese omelet at Namichanchi – KutchanBlue Cheese & Walnut Rye Bread at Mugikaze – KutchanGreen Tea Roll Cake at Suetake Cake Shop – KutchanHanajizoh BakeryTHIS delicious bakery in the outskirtsof Izumikyo (map p.54, F5) is filled withthe nostalgic scent of impressive bakedgoods, which is somewhat of a rarityhere in Japan. Their baked white bread isauthentic in creation and induces homesicknesswhen you smell it. There is alsoimmaculate looking, and delicious tastingsweets, which are the perfect accompanimentto a mid-morning breakfast, or alate-afternoon pampering. The husband/wife team are constantly baking, so theirgoods are always fresh. But be warned,get in early or risk missing out.NISEKO CELLARSRECIPE // gyouza by kazuho ‘kaz’ furugoriIngedients – serves 4• 24 gyouza shells• Beef/pork mince 300g• 1/2 a cabbage• 2 cloves garlic• 1 thumb-size amount of Ginger• 5 shiso leaves (Japanese basil)• 1/2 tbs sesame oil• Pinch of saltSAUCE• 1/2 cup rice vinegar• 1/2 cup soy sauce• 1/2 tbs sesame oil• Some chilli flakesHeat soy sauce and vinegar, then addsesame oil and chilli flakes.GYOUZAMethodFinely chop the cabbage, garlic, gingerand shiso. Add a pinch of salt. Add minceand sesame oil and mix thoroughly. Put aspoonful of the mixture on to the centreof the gyouza shell. Dab water all roundthe edge and fold. Pinch and fold theopen side. Press two sides together so it’scompletely sealed. On a non stick pan, putsome oil and then the gyouzas next to eachother with minimum gap. Fry until the bottomis slightly brown. Pour hot water so itcovers 3/4 of the gyouzas and put a lid on.Keep on high heat until water evaporates,turn the heat down and dry the gyouzas.When they are dry – serve them!*Last issue’s recipe for Okonomiyaki was supplied by Cocoro Okonomiyaki – Kutchan.FRESH for this season, Niseko Cellars hasopened beneath J-Sekka to cater to thosewho prefer to sip on a big glass of red wineafter a day’s skiing within the comfort oftheir own accommodation. Inside the shopthere is a selection of hand-chosen winesstarting from ¥1000, all the way to Bordeauxfrom the 1980’s. Mick Nippard, who runsNiseko Cellars, has a soft spot for handcreatedboutique wines, and where possiblehe’s selected these to stock the shelves ofhis shop. Whether you’re into fine wines, orjust searching for something to go with dinner,Mick can find you something to suit.OTARU BEER DUNKEL BOCKTHE festive season definitely calls for afew extra drinks with family and friends.Some may enjoy egg nog and othersfancy mulled wine. Otaru Beer’s DunkelBock is a limited-edition Christmas beerand Niseko’s answer to a yuletide tipple.It’s refreshing but packs a surprise fullbodied8% alcohol punch for extra cheer.Available at J-Sekka Café and SekkaDining this Christmas (300mL ¥400,500mL ¥680), Dunkel Bock is served ina special ceramic stein and is the perfectaccompaniment to a hearty Christmasmeal or an après-ski session.23powderlife issue 29 // December 25 - January 7, 2010 www.powderlife.com24powderlife issue 29 // December 25 - January 7, 2010 www.powderlife.com