Everyday Japanese

By Lauraine Jacobs In Recipes

Print Share
28th February, 2013
On a recent trip to visit our daughter in Japan, I found the diversity of food fascinating, but almost intimidating in its scope and variety. We were staying in her apartment in Tokyo’s Aoyama district, and on our first night we popped out to a corner pub (izakaya) for a quick bite. The food was simply prepared in a tiny kitchen and served at the bar with no fuss. We had marinated grilled chicken, a lovely dish of miso-scented aubergine and tofu, slices of avocado and freshly caught grilled fish. We chose tap beer to accompany our feast and it was a relaxed evening with fairly ...

Get full access to Listener.co.nz

Subscribers can read the full version of this story.

You can subscribe and get full online access for as little as $5 per week.

Enjoy the high-quality, in-depth journalism of the Listener magazine with convenient online access. This includes access to thousands of archived articles and up-to-date TV and entertainment listings.

Our great content is available online even before it hits the shelves, and includes more focus on breaking news. With our responsive design you get a great reader experience whether you read from your home computer, tablet, or even smartphone.

Already a subscriber? Just to read full version of this story.

Already an existing print subscriber? As part of your magazine subscription you are entitled to receive full access to the New Zealand Listener Online content. Click here for instructions on how to redeem your digital access.

Or you can subscribe now to get unlimited access to listener.co.nz.

Switch to our mobile site