AN AGELESS ERA BECKONS FROM THE OLD CAPITAL “NARA”

AN AGELESS ERA BECKONS FROM THE OLD CAPITAL “NARA”

Nara

Nara
AN AGELESS ERA BECKONS FROM THE OLD CAPITAL
NARA
Capturing the beauty from behind the lens

Words and Photography: Kazuya Baba

Nara – the capital of Japan preceding Kyoto and Tokyo; the old capital once known as Heijo-kyo and a prosperous castle town. The city has a long history and is home to numerous works of art and well known temples dating back 1,300 years to the 8th century.

With a particularly long history of various buildings and aspects of culture, the allure of Nara runs deep, and is truly beautiful. Kasuga-taisha (Kasuga Grand Shrine) is located on the eastern side of Nara Park in the heart of the city. This shrine was established almost 1,300 years ago in 768, and is famous for the approximately 3,000 hanging lanterns found within it. The famous “Daibutsu of Nara” is a statue of the Buddha Vairocana towering at a massive 15 metres tall in the Todai-ji temple. This temple has a long history as once being the largest wooden structure in the world.

Deer can be found all around the city centred around Nara Park, where temples and shrines including Todai-ji, Kasuga-taisha, and Kofuku-ji are enshrined. The deer found in Nara are said to be messengers to the gods, and as such, are considered deities themselves. Regular deer sightings are a part of everyday life in this city. The sight of deer strutting around the town is a unique experience that can only be had in Nara. Nara is also home to the stronghold of the Yagyu Clan, who are said to be the strongest samurai family in Japan. The tense and beautiful samurai culture can only be experienced in the Yagyu hometown. This feature will showcase the beautiful and mysterious wonder of Nara’s long history in a photo gallery format.

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SHRINES AND TEMPLES
Sacred beings are enshrined in these old, beautiful, giant, yet delicate structures

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SAMURAI
The strongest samurai clan capable of splitting a rock in half with one slash – Yagyu

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THE STREETS
Divine deer strut around the streets lined with beautifully historical houses

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AUTUMN LEAVES
The multi-coloured ever-changing art of autumn leaves are said to be the most beautiful in the world

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GEISHA
These professional entertainers bring life to banquets through performances of traditional art

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SOOTHE YOUR SOUL  WITH CATS!

SOOTHE YOUR SOUL WITH CATS!

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Drop by a Japanese cat café during your travels around the country

A place to go where cats will soothe your soul? Well, sounds like you’re looking for a “neko café” (cat café). More and more places are popping up that allow you to pet and play with cats, whilst also letting you sit back with a cup of tea or coffee as you watch the cats strut on by. Some places also act as cat shelters seeking potential foster parents. This feature will give you a glimpse into the vast world of Japanese cat cafés.
With your trusty copy of jStyle in one hand, go cat café hopping to experience the different types on offer.


OSAKA

Neko no Jikan

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This spacious establishment houses 20 cats and is split up into a Japanese-styled tatami mat space and a café with a view of the park. The cats range from 3 to 11 years of age, each with their own unique personalities and love attention, making it easy for patrons to play with them.

There are also 3 staff members with experience as pet groomers, ensuring that the cats are well taken care of in the grooming and health department.

NEKO NO JIKAN
●Address: 5-16, Kurosaki-cho, Kita-ku, Osaka-shi, Osaka
●Web: www.nekonojikan.com
●Trading Hours: Mon 11AM – 7PM, Tue-Sat 11AM -9PM, Sun/Public Holidays 10AM – 7PM
*Entry permitted for guests over 6years of age

FUKUOKA

Cat Shelter Seeking Foster Parents x Old Japanese-styled House
Café – Cafe Gatto

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This cat café, styled as a shelter, does everything in its power to find forever homes for its homeless cats. This old Japanesestyled house, built 90 years ago, houses approximately 25 cats waiting to meet new friends.

Visitors can play with the cats, or enjoy some homemade cakes at the café space (open on weekends only). There are a range of different cat accessories sold at this establishment with proceeds going towards the care of the shelter cats.

CAFE GATTO
●Address: 526 Shinbaru, Koga-shi, Fukuoka
●Web: www.nekocafe-gatto.com
●Trading Hours: Tue/Wed/Fri 1PM – 6PM, Sat/Sun 12PM – 6PM, Mon/Thu closed
*Entry permitted for guests over 13 years of age

TOKYO/ KANAGAWA

Cat Cafe Temari no Ouchi

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Fancy spending your tea time in the “mysterious cat forest”? For a set fee you can spend as long as you like in this relaxing space, filled with cats, pulled straight out of a picture book, surrounded by little paw-shaped shrines and tiny doors. This café also offers over 100 homemade food and drink menu items, making every visit a treat.

CAT CAFE TEMARI NO OUCHI
●Address: 2-13-14, Kichijojihoncho, Musashino-shi, Tokyo
●Web: www.temarinoouchi.com
●Trading Hours: 10AM – 9PM (Last orders at 8:30PM)
*Entry permitted for guests over 10 years of age

NEKO-Cafe Leon

Located in Kanagawa Prefecture, this café opened in 2008 as the first ever cat café in Yokohama. The cat room and café area are completely separated to keep the dining area spick and span. Over in the 50 square metre cat room there are usually 30 or so different cats to play with. This café currently has 5 other locations in Tokyo and Kanagawa and also assists with finding foster parents for cats without homes

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NEKO-CAFE LEON
●Address: 2F Sekiyama building, 1-3-2, Matsukage-cho, Naka-ku, Yokohama-shi, Kanagawa
●Web: www.nekocafe-leon.com/shop-list/leon
●Trading Hours: 11AM – 10PM (Open 365 days a year, no bookings required)
*Children under 5 years of age require adult supervision

Neko no Iru Kyuukeijo 299

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Seventeen free-spirited cats call this café home, which places more of a focus on “relaxing with the cats” rather than “playing with the cats”.
First-time cat café visitors can casually drop by this café with prices starting at 200 yen for 10 minutes. There are also drinks, free Wi-Fi, and electricity outlets / chargers available for use. This is the perfect place to stop by for not only a cat café experience, but for a quick break during your travels.

NEKO NO IRU KYUUKEIJO 299
●Address: 5F Kindai BLD. 10, 1-23-9, Higashiikebukuro, Toshima-ku, Tokyo
●Web: www.nya-n.jp/299/index.html
●Trading Hours: 11AM – 10PM (open 7 days a week)
*Entry permitted for guests over 13 years of age

Cat Cafe Monta

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Cafe Monta, located in Asakusa, Tokyo, is a stylish, high class café on a different level. The calm and relaxing space is filled with purebred cats such as Munchkins and Russian Blues for guests to play with. A selection of teas, coffee, and desserts are served here, so drop on by to sit back and relax.

CAT CAFE MONTA
●Address: 8F Sateraitofuji building, 1-5-2, Hanakawado, Taito-ku, Tokyo
●Web: www.nekocafe-monta.jp
●Trading Hours: Mon, Wed-Sat 11AM – 9PM, Sun/Public Holidays 11AM – 8PM, Tue closed
*Entry permitted for guestsover 10 years of age

SARAH TIONG – A STAR DURING THE MASTERCHEF “JAPAN WEEK” SPECIAL

Foreword Interview

A STAR DURING THE MASTERCHEF “JAPAN WEEK” SPECIAL

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“Masterchef”, a reality TV show where amateur chefs battle it out to emerge as sole victors. In the season 9 iteration of the show aired in 2017, Sarah Tiong was one of the few select contestants to advance through to the “Japan Week” special and take part in the unfolding climax (aired July 2017). I decided to sit down with Sarah and find out what her experience in Japan was like and what her aspirations for the future are.

Interview: Taro Moriya

Sharing a world of emotions through food – SARAH TIONG

Q: When did you cook your first dish?

A: My mother was born in a small village in east Malaysia and came to Australia in her teens. She has always been a battler, working 7 days a week whilst also making sure she cooked for the family every day at home.

I always watched her as a child and began to cook with her from a young age. She made traditional Chinese Malaysian dishes and it was through her that I learned, not only how to cook, but to respect food. I was probably around 14 or 15 when I actually started cooking properly. The cook who has influenced me most is definitely my mum.

Q: What line of work were you in before you appeared on Masterchef?

A: I majored in law and actuarial studies at university. After graduating, I worked at places such as large financial firms as a risk
specialist, amongst other roles. Only amateur chefs can apply to be on Masterchef. I’ve never even worked as a waitress at a restaurant, let alone in a kitchen and have only ever cooked at home with my mum, or cooked for other family and friends.

Q: You have a successful career as a corporate lawyer. Why did you decide to take the leap into the world of cooking?

A: Because I love challenges. I thought to myself, “I love food. Let’s see how far I can take this.” My friends around me also gave me their support. My boss at work was also supportive and told me, “If there’s something you want to do, then give it a shot. If it doesn’t work out then you’re always welcome to come back.”

After filling out my application, I went through the cooking tests just like you see on TV, and auditions, before I was eventually chosen to be on the show. I left Sydney and spent 8 months in Melbourne where the studio was. My mum was against it at first since she’s rather protective, but once the show began to air, she told me, “This is a once in a lifetime chance,” and gave me her support.

On each episode of Masterchef, contestants compete to show off their cooking skills and ideas with a variety of different ingredients and restrictions. The premise of the show is simple, but ruthless – as the episodes progress, low scoring contestants are eliminated one by one, leaving the last person standing crowned champion. Sarah progressed through to the “Top 9” and took on “Japan Week” towards the end of the season.

Q: What experience in Japan left the biggest impression on you?

A: I had only been to Japan once before appearing on the show. A few months before filming started, I went on a two week holiday to Tokyo and Osaka. All I did was eat the whole time (laughs). We filmed for 17 days on location, but when I had some time in between shoots, I got to eat a lot of delicious food with the other contestants. Many of the other contestants had never been to Japan before so they were quite excited. One place that really struck me was a tempura restaurant in Tokyo. We were just walking around and then randomly dropped by this place, but the tempura they served to us as we sat at the bar was absolutely delicious. The moment we took a bite into the crispy batter, the rich seafood umami just came bursting out. We were all at a loss for words. It was completely different to any tempura I had ever had in Australia.

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The full Masterchef Australia “Japan Week” special
can be viewed at the following website:
Web: www.tenplay.com.au/channel-ten/masterchef

The third episode of the Japan Week special was shot at a tea farm at the base of Mount Fuji. In this episode, where contestants were given the difficult task of using tea as an ingredient, Sarah won the challenge by creating a modern interpretation of the traditional Malaysian soup, “bak kut teh”. She earned herself an “immunity pin”, which contestants can use to escape elimination just once. However, in the next episode she found herself in danger of being eliminated. In episode 50, the climax of the Japan special, Sarah decided against using the pin and put all her money on a modern Malaysian “steam boat”. She earned high praise from the judges and clawed her way back from the brink of elimination.

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Tea braised pork belly with mushrooms, daikon,
and bean curd inspired by traditional Malaysian cuisine

Q: During Japan week you turned traditional Malaysian dishes passed down to you from your mother into new, modern dishes. Did you decide against using the immunity pin because you were confident you would win?

A: I felt as though my cooking skills jumped up a level during our time in Japan. My experience had reached a new high standard, so I figured I should cook my way out of elimination rather than try to run away from it. I used pork belly in both the bak kut teh and steam boat dishes. I stuck to the basics of these dishes that have been passed through generations before reaching me, and tried to give them a new form. It was quite difficult since there is a small window to make the pork belly tender. If it’s not cooked long enough, or cooked for too long then it becomes tough. However, if it is cooked even longer then it falls apart. My mum knows the perfect time to cook it, but I couldn’t quite remember how long… It was all or nothing and I just happened to pull it off.

Q: “Modern Australian cuisine”, which has its roots in the saucefocused French cuisine with essences of other international cuisines, or “contemporary cuisine”, is the polar opposite of simple Japanese cuisine. What influences have you taken on board from your
experiences in Japan?

A: French-based original dishes are visually appealing on TV, however, they can become complicated because there are too many elements. On the other hand, Japanese cuisine focuses on the changing seasons and natural produce; on how to draw the best out of the ingredients themselves. While I was in Japan I came across lots of beautiful and delicious foods in Japan and learned to respect Japanese cuisine. I try to incorporate the simple aspects of
Japanese cooking in my own dishes.

Q: What appeals to you about cooking?

A: I feel like I am able to experience happiness myself when my cooking makes other people happy. Eating connects people together. We deepen our bonds with other people during happy and sad times by eating together. We are able to break down the barriers
between one another and share in the love and joy.

Q: What are you up to these days and what are your aspirations for the future?

A: I run a pop-up market stall called “Pork Party”, which sells pork-based dishes, and I’ve done quite a few masterclasses and promotions with Westfield, Simon Johnson, and Australian Pork. On my official website, I’ve been uploading videos of recipes and food. Since I’m working part time as a lawyer, whilst doing food-related jobs, I don’t have any days off (laughs). I’d like to open up a restaurant specialising in pork one day. It would be great if I could create a TV show based on food and travel, where I could travel the world and cook with local ingredients at each destination. I’d love to become someone with my own successful line of products, like Jamie Oliver. Someone who can share their culture around the world.

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SARAH TIONG – as a Lawyer and Risk Specialist, she has spent most of her professional life providing advice to Australia’s biggest players in financial services and international businesses.

Sarah loves food and her passion is driven by sharing delicious meals with others. She found herself as a finalist on MasterChef Australia Series 9 in 2017 and her life has dramatically changed since then. With a love of homecooking and traditional recipes inspired by her mother, Sarah takes traditional, childhood recipes and elevates them with elegance and technique.

She runs a market stall called Pork Party offering porkbased family favourites, caters events, engages with brand promotion and strives to share her food learning experience.

• Instagram: @fillmytummy
• Facebook: SarahTiongAU
• Twitter: S_Tiong
• Website: sarahtiong.com