The Cool Japan Festival is back at High Street Phoenix in Mumbai. Along with glimpses of Japanese art and culture, Japanese food will also take centre-stage at the fifth edition of the festival that will open next weekend. There is Sushi, of course, and Nissin — the maker of iconic instant noodles — will be an irresistible presence, but we would suggest you also get introduced to lesser known cooking styles and dishes from Japanese cuisine. Donburi Donburi is ‘bowl’ in Japanese. But, when used in the context of food, it refers to a bowl of rice topped with a variety of ingredients — including fish, meat and, at times, salmon eggs. Popular Donburis in Japan include Mother and child Donburi (which gets its name from the chicken and egg used in it), Katsudon (a pork cutlet Donburi), and the Unadon (an eel Donburi) among others. Shojin Ryori Shojin Roy is a type of vegetarian cooking that was influenced by the Buddhist precept of compassion, and a part of Zen Buddhist cuisine. Shojin Ryori is all about seasonal cooking, and focuses on nutritional balance — harmony of flavours, textures and colours. Quite naturally, no meat or fish is used in Shojin Ryori cooking. The use of garlic and and other pungent flavours is also prohibited. Doryaki Japan teems with a variety of confections, and one such sweet edible is the Doryaki. Think of a Doryaki as two sweet pancakes sandwiching Azuki or red bean paste. Among Doryanki’s big fans is Doraemon. The fifth edition of the Cool Japan Festival will be held from 6-7 February at High Street Phoenix, Mumbai. The dishes will be priced at Rs 200. Alternatively, visitors can also purchase a food pass — 3 dishes for Rs 500 — in advance from bookmyshow.com) For more recipes, visit FOODI.E
