The Japanese tradition of ōsōji, undertaken at the new year, is like spring cleaning on steroids, allowing for reflection and clearing out of the past year, as the owners of Omakase Yume show.
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A New Logan Square Spot Wants to Be a Neighborhood Restaurant with Hand Rolls and an Approachable Omakase
Daniel Hautzinger“Having done this for a while and seeing what people respond to, I feel that we can give people what they want at a little bit more of a price point that makes sense,” says Andrew Choi, formerly of Jinsei Motto, of his new Omakase Box.
A Fine-Dining Chef with a Bygone Pandemic Pop-Up Returns to the Game with Exclusive Japanese-Inspired Yakitori Meals
Daniel HautzingerCATSU, from one of the chefs behind the bygone Cat-Su Sando, offers a set yakitori menu of grilled skewers two nights a week out of Flour Power in West Town.
Chicago is ‘On the Brink’ of Becoming a Sake Town. This Bottle Shop Wants to Take it To the Next Level
Lisa Futterman“I feel like Chicago is on the brink" of offering more traditional Japanese cuisine and beverages, says Jun-Jun Vichaikul, one of the owners of Konbini & Kanpai, a Lakeview bottleshop that celebrates sake, shochu, and other Japanese spirits.
The Japanese Tradition of Pounding Rice into Mochi at the New Year
The Japanese snack mochi is traditionally made at the New Year by pounding rice with mallets until it becomes perfectly smooth and wondrously chewy. We documented the process at the Japanese American Service Committee.
Strawberry and Cream Daifuku Mochi from Elle Lei of SUGOi Sweets
Daniel HautzingerElle Lei of the colorful Chicagoland confectionery SUGOi Sweets has been inspired by the intense seasonality of Japanese desserts ever since she lived there. She shares a recipe for a Japanese treat perfect for spring.
