Japan – Taste of EPCOT International Food & Wine Festival
Japan, one of the 11 World Showcase countries, has been a presence at the EPCOT International Food & Wine Festival since the very beginning in 1996. This year’s Taste of EPCOT International Food & Wine Festival begins July 15th, 2020.
Menu for the Japan Marketplace at the Taste of EPCOT International Food & Wine Festival
🆕 Tempura Donburi: Two pieces of Tempura Shrimp and Kakiage (Vegetable Tempura) with Tentsuyu Dipping Sauce served over Sushi Rice – $8.00 (REMOVED AUGUST 12TH)
Teriyaki Chicken Bun: Steamed Bun filled with Chicken, Vegetables, and Teriyaki Sauce – $6.00 (ADDED AUGUST 12TH)
Frothy Ramen: Chilled Noodles and Dashi Broth topped with Egg White Froth – $6.25
🆕 Chirashi Sushi Flowerpot: Fresh-cut Salmon, Salmon Roe, and Spinach served over Sushi Rice with Furikake and topped with Poke Sauce – $6.75
🆕 Furano Martini: Vodka, Lavender Syrup and Yuzu Juice – $7.50
Both the Strawberry Nigori Sake and Furano Martini appeared at Hanami at the 2020 EPCOT International Flower & Garden Festival.
Photos of Menu Items from the Japan Marketplace at the Taste of EPCOT International Food & Wine Festival
Teriyaki Chicken Bun: Steamed Bun filled with Chicken, Vegetables, and Teriyaki Sauce – $6.00
Inside of this delicately-prepared bao bun is a good amount of shredded chicken tossed in a sweet teriyaki sauce. The menu description says there’re vegetables in there, but there’s far more chicken than vegetables—and that’s a good thing! There’s a lot of value here in the relatively large portion for the price, especially in EPCOT Festival terms. It’s a tasty and safe bet for this year’s festival.
*NEW* Tempura Donburi: Two pieces of Tempura Shrimp and Kakiage (Vegetable Tempura) with Tentsuyu Dipping Sauce served over Sushi Rice – $8.00
This dish gives you a big portion, with two shrimp and a vegetable cake. It’s a very good value for the price. The tempura shrimp was well prepared. The batter on them was a little thick, but that didn’t bother us. The kakiage was great, and was much better than the what we usually get at Japanese restaurants, like a tempura sweet potato. It wasn’t greasy at all, which we liked. The rice was the same as the sushi rice, and worked really well in this dish as well. The only downside for less adventurous eaters was the mound of furikake, or dried seaweed shreds on top. It looks nice, but those inexperienced with Japanese cuisine may find it odd or difficult to eat. Other than that, we definitely recommend this.
*NEW* Frothy Ramen: Chilled Noodles and Dashi Broth topped with Egg White Froth – $6.25
The noodles in the ramen were overcooked and soggy because they just sit in the broth, but the broth itself was good and practically saved this dish due to its strong, umami-packed dashi taste.
The froth was nothing to be afraid of, surprisingly enough. When you see it, it looks intimidating, but it was a nice touch to a great broth. It’s a real letdown that the noodles were so soggy, though.
*NEW* Chirashi Sushi Flowerpot: Fresh-cut Salmon, Salmon Roe, and Spinach served over Sushi Rice with Furikake and topped with Poke Sauce – $6.75
The chirashi was very fresh, and always gets points for presentation. The salmon is slightly marinated, and super flavorful. The salmon roe didn’t add much here, and we would’ve preferred that they just leave it out. It didn’t have a distinct flavor, so it merely acted as just filler for the tiny pot of fish and rice. The rice was prepared well. It was sticky, with just a bit of poke sauce on it.
*NEW* Something’s Brewing Florida Samurai Sencha Ale (4.6% ABV) – $5.00 for 6 o.z., $10.00 for 12 o.z.
From Untappd: “Samurai Sencha Ale is a witbier style ale that is infused with traditional Japanese flavors. We start with a foundation of floor malted pilsner barley malt and flaked wheat with a touch of flaked oats for a body that is remarkably smooth while remaining light on the palate. The beer is then hopped with Japanese hop variety Sorachi Ace, which is known for its unique flavor of lemon and herbs. The traditional witbier spices coriander and orange peel are used in addition to ginger root, lemongrass, and sencha green tea prior to fermentation with a traditional Belgian style yeast. The result is a beer that is familiar to witbier lovers but adds an exciting Japanese twist. Kanpai!”