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Relish Japan’s food culture

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Relish Japan’s food culture

February 2014

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Relish Japan’s food culture

Nothing says “oishii” like having the most fragrant flavours melt in your mouth upon taking a bite. Just by looking at the sheer variety of Japanese products here can make one salivate – imagine what they could do to your palate.

Try the signature Japanese curry rice for an added spicy zest in their curries, or the classic miso soup that never disappoints. Our Japanese sauces and rice toppings are also sure to flavour any dish. And to end the meal, you can go savoury with our crunchy snacks, or sweet with our fruity desserts.

Look out for our wide range of Japanese specialty foods at FairPrice Finest stores today, or have a taste of Japan at our sampling booths, from 20 Feb till 5 Mar 2014, 11am – 8pm:

Stores Sampling Product
Thomson Plaza, Marine Parade Marumo Aoki Miso Soup
Junction 8, Zhongshan Park Nagatanien Sushitaro
Bedok Mall, Bukit Timah Plaza House Kokumaro Curry


Try your hand at Japanese cooking using the sampling products as main ingredients. These easy-to-cook recipes will help you create satisfyingly good dishes that will surely win over hearts and bellies:

Marumo Aoki Mutenka Shiro

Miso Soup (serves 4)


Radish 70g
Carrot 30g
Usuage (Japanese Bean Curd) ½ piece
Coarse Ground Black Pepper 1tsp
Marumo Aoki Miso 70g
Dashinomoto ½ teaspoon
Water 3½ cups

Preparation Method

  1. Remove the skin of the radish and carrot, and slice them thinly.
  2. Dip the usuage in a separate bowl of hot water to remove excess oil. Drain and cut into strips.
  3. Put all ingredients in a pot and add in 3½ cups of water. Boil till carrot and radish become tender.
  4. In a small bowl, combine the miso with 2 tablespoons of the broth and mix well. Stir the thinned miso into the soup.
  5. Simmer gently for 2 to 3 minutes before serving.

Nagatanien Sushitaro Kurozuiri

Rice Complement


Cooked rice 500g
Scrambled egg Refer below for preparation*
Salad oil ¼ tablespoon
Boiled shrimps 13 pieces
Green beans 12 pieces
Broccoli 4 pieces (cut into bite-sized pieces & boil)
Cod Roe Suitable amount
Sakura Denbu  
Cherry Tomato 3 pieces

Preparation Method

  1. Add Sushitaro Kurozuiri into 500g of rice. Then mix well.
  2. Divide the rice into 3 portions. Prepare a 15cm wide bowl, place half of the scrambled egg, followed by the first portion of the rice, 10 pieces of shrimp, the remaining scrambled egg, second portion of rice, green bean (alternatively, replace with spinach) and final portion of rice.
  3. Cover the bowl with plastic food wrap and press on it.
  4. Remove the plastic food wrap and turn the bowl over and place onto an empty plate.
  5. Put the remaining 3 shrimps on top of the rice, garnish with broccoli, cod roe, sakura denbu & cherry tomato.
Scrambled Egg Preparation


Egg 3
Salt Suitable Amount
Sugar 1 tablespoon

Preparation Method

  1. Add salt and sugar into eggs and beat well.
  2. Heat a little salad oil in a pan.
  3. Stir-fry the egg mixture till your preferred texture.

House Bokumaro Curry – Medium Hot

Japanese Curry


Kokumaro curry 1 box
Meat 300g
Onion 400g
Potato 300g
Carrot 200g
Salad oil 2 tablespoons
Water 1000ml

Preparation Method

  1. Heat oil in a pan. Add meat and vegetable, and fry.
  2. Add water and cook until ingredients become soft.
  3. Turn off gas and add curry roux. Stir well.
  4. Start fire again and leave it to heat for 10 minutes.

When using half a packet, please add half the amount of the ingredients mentioned and 600ml water.

Do refrigerate remaining packet of the curry to keep it fresh.

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