Word: shochu
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...steamed fish worthy of a top Chinese restaurant. Those not in the mood for dim sum can seat themselves at a sushi counter run by one of Singapore's best Japanese restaurants, Tatsuya. As for liquid refreshment, Dim Sake offers over 100 types of cocktails, martinis, sake and shochu...
...Shizuoka named Yukari, had no sleep the previous night, having caught the first train in to Tokyo at 3 a.m. The average $3,000 she spends on a visit is almost her entire monthly income, most of it spent on good wine for Nobutora, and a reasonable bottle of shochu for the young hosts who keep her company while Nobutora services other tables. Yukari has broken her own rule of coming to the club only once a month - this is already her third visit this month. And meeting Nobutora, she says, made worthwhile the grueling regimen of waking...
...Japanese men is 78.56 years, the fourth-longest in the world. But Mitsuru Okamura sped past that age long ago, and if you listen he'll tell you his secret: alcohol. "I enjoy drinking," says Okamura, who still has the posture of the middle school principal he once was. "Shochu, whatever. If it's alcoholic, I'll drink it." It appears to be working: At 90, the bantam-sized Okamura is still fit for his age and trim everywhere but in the ear lobes. While the other residents in the Yairo-en Special Nursing Home's gleaming rec room watch...
...Tokunoshima. With Hongo's death, the distinction goes to Mitoyo Kawate, a 114-year-old woman in Hiroshima. Hongo had seven children, 27 grandchildren, 57 great-grandchildren and 11 great-great-grandchildren. She practiced teodori, a type of slow dance, and drank green tea and an occasional cup of shochu liquor. Following a hip operation at the age of 110, she became known for sleeping for two days straight-after which she would stay awake for two days...
...Senate should send a subcommittee of sirloin lovers (New York cut) to Japan to study the local cattle-slaughtering techniques on remote farms, where the gentle beasts, with tender humaneness, are made drunk on a bucketful of shochu-crude native booze-before they are led, staggering, carefree and mooing gratefully in a what-the-hell mood, to the poleax. Gourmets attribute the superior quality of Kobe beef to this alcoholic anesthesia as much as to the sensitive Japanese habit of massaging the cattle regularly once a week, thereby marbling the fat through the steak...
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