ISSUE NO. 1 A/W 2014 / £1.99 www.dropdead.co
VEGETARIAN SUSHI BY KOKO
INTRODUCING THE WAREHOUSE TEAM
HARAJUKUDistrict The scenario of our last collection photoshoot is a dream come true. We at Drop Dead thought it was time for us to leave Europe and get some awesome photos to show our new designs which, as you may notice, are inspired in large part in the wonderful city of Tokyo. As design and urban culture lovers we would like to show you our favourite part of Tokyo, the Harajuku district, the paradise of youth urban tribes. Here you can find our six favourite spots in the area.
Harajuku Station Your journey in Harajuku begins, naturally at the JR Harajuku station on the Yamanote line. You’ll notice that this station is not nearly the sprawling center as some of the other Yamanote line stops, like Shinjuku. On one side of the tracks you’ll see the greenery of Yoyogi Park. As you depart the station and head toward Takeshita Street, the familiar crowds of one of the larger stations will emerge. Head toward the Takeshita Street (in Japanese, street is “dori”) exit and most likely you can follow the crowd of teenagers and tourists to get there. Harajuku Bridge The Harajuku Bridge, between Yoyogi Park and Harajuku Station, is usually the best spot to people watch as this is where those involved in the unique Harajuku fashion scene come to show off. Sundays are the most popular day and the most crowded. The most popular styles are Gothic Lolitas, Visual Kei and Cosplay. These trends all fluctuate and evolve though, and you may see a mix of more than one style brought together. These trends might not be as predominant as they once were, and you might end up seeing more photographers than actual Harajuku Girls (the term for the girls who hang out here), but it’s still very much a part of the scene here.
Yoyogi Park After taking in the fashion at the Harajuku Bridge, take a walk around the park itself to get a nice breath of green, fresh air before you head to the crowded streets of Takeshita Street. For the history buffs, Yoyogi Park was the site of the first aircraft flight in Japan in 1910, and the site of the Washington Heights residence for U.S.officers during the post-World War II occupation. It is also the site of the Yoyogi National
Gymnasium, designed by Kenzo Tange for the 1964 Summer Olympics, which housed swimming and diving events.
section usually has nice ceramics, Japanese-style plates and sake pitchers. There are several spots along this street to grab a bite, but later on this tour Lotteria is a good fast-food chain pit stop. It’s marked as a “minor” point along the guide route in the Omotesando area.
Takeshita-dori This is the main shopping drag of Harajuku’s fashion world. A narrow, pedestrian-only street, practically every nook and cranny is filled with things. You can expect this area to be pretty tourist heavy, and the added bonus of that is that some of the store clerks will speak some rudimentary English. If you wear a larger size, shopping for clothes will be a challenge, especially in the more trendy shops. But don’t be discouraged--it’s always a good idea to ask. “Watashi no saizu ga arimasu ka?” means, “Do you have my size?” Let the fun commence from that. One of my favorite stops along this street is the 100 yen shop, not far from the main entrance of the station on the left side of the road if you’re heading away from the station. These shops were my lifeblood in Japan and are not to be compared to dollar stores in the states, where you get what you pay for. The 100 yen shops do carry standard one-use-before-it-breaks items, but they also carry a lot of great souvenir gifts and funky items for friends and family back home. If you’ve got room in your luggage, the housewares
Omotesando The final stop after Takeshita Street opens into Omotesando, a wide-laned street with some of the most high-end boutique names around--like Chanel, Prada, Louis Vuitton, etc. Especially after a crowded walk through Takeshita Street, Omotesando can feel like a breath of fresh air, reminding you of the less-crowded streets back home (depending on where you’re from, of course). Take a stroll through and you might seem some familiar store names, like M.A.C. cosmetics or even American Apparel, as most of the shops here are foreign. The shoppers in this area are well heeled and tend to be older than in the Takeshita Street area, but because of the proximity, some of that funky style does spill into some of the vintage stores you can find along the way.
Kiddyland The best thing about Omotesando, at least for those of us who consider ourselves kids at heart, is the gigantic five-floor toy store Kiddyland. Whomever came to visit me in Japan, I would be sure to take them here. Hello Kitty, Nintendo characters, Studio Ghibli characters, unique Japanese toys: This is your paradise for that and much more.
WORDS: Erika Waii PHOTOS: Peter Parker
AR CHI TECTS 26
THE GOLDEN BOYS Ever since the release of “Hollow Crown” back in 2009, UK metalcore act Architects have been going from strength to strength with each subsequent release. With the band set to unleash their sixth studio album, “Lost Forever// Lost Together” on March 14th through UNFD, vocalist Sam Carter and guitarist Tom Searle had a lengthy chat with us about what is shaping up as the band’s biggest year yet.
Tom, Sam, how are you guys?
how much of a dream come true it is for us. It is just surreal, it is just strange and we could never have hoped for it to be going any better then how it has been.
T: Yeah, good thanks. S: Yeah, we’re good mate.
With regards to the new album, “Lost Forever//Lost Together”, and even though it’s a rather cliché question, I am just interested to know about how the title came about and its meaning?
Good to hear guys. So, first question, how is 2014 looking for Architects so far? T: Pretty rosy, isn’t it? Just to be honest you know, I don’t think a year has ever looked this good. I don’t want to pump it up too much in case it all goes tits up, but it’s hard not to be pretty excited right now.
T: Nope, that’s the first time we’ve been asked that today actually. We had a few different names for the album that we were throwing around, and hadn’t really S: It’s pretty weird for us to be going into a year feeling settled on anything, and then in the song “Youth Is this excited for everything. I mean, normally, we’re all Wasted On The Young” there’s a line “there’s parts of very anxious. me that are lost forever, at least we’re all lost together”. And like, we were right in the studio and it was an T: But now it’s the excitement that’s making us anxious intense time for us. I’m going to try and say this in a (laughs). way makes sense, and not just me rambling on forever, but basically there’s all this stuff going on. It’s scary. Good to hear. Earlier this year, you guys The world is a scary place and we all have out up and put out “Naysayer” and just the other day downs, you know? We’re all glued to this Earth via you released your the medium of gravity, “You can be sure no matter what new song, “Broken and you can be sure Cross”. How have you’re feeling that there’s other people no matter what you’re you been finding feeling, whether you’re in the same boat.” all of the positive scared, or anxious or at reception for those new singles? Is it strange rock bottom, there’s other people in the same boat. or weird to come into this year with a lot of We’re all going through the same shit. I suppose it’s people going nuts over the new material? about finding your place and taking comfort in the fact that we’re all in the same boat. So yeah, we’re going big T: It’s so fucking weird! picture. S: Yeah, it’s really strange. You see these videos go up and you see the first initial comments and you follow it through the day, and then you go to sleep and wake up and go “How the fuck is this on that many views already?!”
What did you guys find, whether it was individually or even as a whole, was the most challenging part of recording the album? S: I think it was the fact that we could work for as long as we wanted so there was no one there to tell us to stop. Henrik (Udd, production) would go home and
T: This is just surreal. I’ve been talking about it with my brother (Dan, drummer) this morning and just 28
Listening through “Naysayer”, “Broken Cross”, and the stream of the album, all of the work and time you guys have put in definitely shows up in the songs.
we’d stay back recording until we were tired, so we would just go till about 2 in the morning. Then we’d go to sleep, wake up and just start straight away. We found it very hard to give ourselves the time to relax because it was like, we’re here to do a job and we just wanted to have it finished. Normally, we’ve been used to finishing around 6, and then just going and not being able to touch up aything or work on anything.
S: Thank you, man! T: It’s always nice when you work hard on something and see it pay off. We’ve worked hard on things before and looked back on it and thought “that’s not quite what we were going for”. It’s definitely at the point now with the record that now we’re out of the studio and we can listen it we can say that what we’ve made here is good, and that we can be totally proud of it too.
T: Yeah, the hardest part was knowing when to put it down, knowing when something was finished, and to know when something was good. Sometimes you’re just so buried in the material and the process of making it, that it’s impossible to step back and listen to it with fresh ears and say “What we’re making is actually good”. We really just buried ourselves in the material on this record, and I couldn’t sleep thinking about this record and I was just so desperate for it be right. I think we went right to the edge of what our body and minds could bare to put up with on this. I mean, I lost my fucking mind making this record, it wasn’t easy!
Tom, Sam, thanks so much for your time guys and I hope the tour and album release both go really well. T: Awesome, cheers man, bye. S: Yeah, thanks a lot mate! Bye.
Architects are on tour until mid-April in the UK and Europe, check their dates.
WORDS: Paul Root PHOTOS: Peter Parker
VEGETARIAN SUSHI by Koko
Come meet our favourite cook for a brand new veggie recipe to match our Japan-inspired collection. So easy, fun and tasty we are sure you will be willing to repeat.
Sushi is one of my all-time favourite foods. My boyfriend and I go out for sushi at least once a week. I think we might be a bit addicted… but I know we aren’t the only ones!
boil, and then turn heat down to a simmer, or the lowest level possible. Let rice steam for 15 minutes,covered. Do not remove the lid. After the 15 minutes, remove the pot from the heat and let stand for 10 minutes, still covered.
Several years ago I attempted to make sushi at home quite a few times. The results were okay, but not great. The nori seaweed stayed chewy, and didn’t soften, and the rice was never as good as the restaurant stuff. Today, I present a recipe to you that solves all of these homemade sushi dilemmas. The key is in the vinegar mixture you add to the hot rice, as well as the vinegar mixture you use to spread the rice onto the nori. I am not joking when I say that this recipe creates sushi just as good as you can buy. The best part is that you can add whatever fillings you like. I have kept these examples vegetarian, but of course you could use anything you wanted. I just couldn’t pick a favourite between the sweet potato-avocado roll, the veggie roll, or the mango and cream cheese roll. I do know which one was the best looking though- the pickled beetroot roll. How can you resist the amazing pink colour. This is such a stunning and unique roll, I hope you’ll give it a try.
For the vinegar mixture: - ¼ cup rice vinegar - 2 Tbsp sugar - 1 tsp salt Mix the vinegar, sugar, and salt together in a small saucepan. Heat the mixture until the sugar dissolves, stirring frequently. Remove from heat and let cool.
Once you have your basic sushi rolling ingredients, you really don’t need to spend very much money to make a ton of sushi. What is required is a sushi mat, nori, sushi rice, rice vinegar, and soy sauce/wasabi/ginger if you use it. After that, you only need whatever veggies or ingredients you want to fill the sushi with. I suggest getting together with some friends and making a bunch of rolls to enjoy together. I think a bottle of sake would make things fun, too, although I doubt it would improve any sushi-rolling skills.
Put the hot rice into a glass or wooden mixing bowl- do not use metal, as this can react with the vinegar and change the rice. Add ¼ of the vinegar solution. Mix with a gentle folding motion and repeat until all the vinegar is used. Now you are ready to roll! First, create your “Tezu”. This is the solution you will be dipping your fingers in to prevent the rice from sticking to your hands as you spread it onto the nori.
For the sushi rice: - 500g sushi rice - 1 ½ cups water
Tezu: - 250ml (1 cup) water - 30ml (2 Tbsp) rice vinegar - 5ml (1 tsp) salt
Rinse rice for several minutes until water runs clear. Drain well and add to a pot with the water. Bring to a 32
Fillings for Rolls
Combine ingredients in a small bowl.
I like to prepare all my fillings before I begin the rice, so that everything is ready to go. I have provided some ideas for the rolls here, but feel free to experiment and use whatever you like. Don’t forget to take a picture and hash tag it #dropdeadrecipes on Twitter and Instagram!
Place a sheet of nori rough side up on your rolling mat. Make sure the nori is in line with the back of the mat, closest to you. The nori has lines on it and these lines should be running lengthwise up and down- not horizontal. Using a full sheet of nori creates bigger rolls, but they are easier to fill and roll neatly. If you want small rolls, use only half a sheet of nori.
Sweet Potato & Avocado Roll
Dip your fingers in the Tezu and grab a ball of rice. Place it in the middle of your mat and spread to the very edges, but leave a 1-inch (2.2cm) gap at the end furthest from you. Dip your fingers into the tezu as much as you need to. Place your fillings just below the middle of the sheet of nori. Keep them neat, and make sure you have a bit of everything running horizontally end to end so that every roll has all the filling.
Peel and halve a sweet potato. Boil in water until tender enough to pierce with a fork. Drain and let cool. Slice halves lengthwise into long strips. Peel and slice the avocado into strips. Mango & Cream Cheese Roll Slice a mango into long strips, and slice a block of cream cheese lengthwise into long, thin strips. Pickled Beetroot Roll Open a can of pickled beetroot and drain the liquid into a bowl- save it; you need it! Slice the beetroot into strips. Slice a cucumber into long strips, and have pea shoots ready, as well. Take as much rice as you need for one roll and place in a bowl. Add a spoonful of the reserved beet juice. Stir it into the rice gently until rice is pink. Only add a little at a time so you don’t over moisten the rice. Veggie Roll Slice red and yellow bell peppers and a cucumber into long strips. Grate a carrot, and have snow pea shoots, or other sprouts ready. Use your mat to roll the nori around the filling, almost to where the rice ends. There should be a “center core” of ingredients that you create as you pull the mat over and lightly squeeze to keep the 33
roll together. Make sure the roll is tight, or else it will all apart. You can choose whether you want a square shape or circle here, but I found a square is easier to make. Once you have your roll nice and tight, dip your fingers in the tezu and moisten the bare end of the nori. This will make it stick to the roll. Close up the roll and squeeze gently again. To slice the roll, make sure you have a very sharp knife and a wet cloth nearby. Do not use a serrated knife,as this damages the sushi and it will fall apart. Wipe your knife blade on the wet cloth so it is moist. Using tiny back and forth motions, begin to slice the roll into 8 pieces. You can do this by starting in the middle. There should be a line on the nori at the halfway mark. From there, follow the lines on the nori that will cut each half in half. And finally, cut each quarter in half using your best judgement. Be sure to wipe the blade clean with the damp cloth after each slice. Serve with soy sauce, pickled ginger, and wasabi.
WORDS: Koko PHOTOS: Peter Parker
INTRODUCING THE WAREHOUSE TEAM Today we are bringing you the Warehouse Team; Ant, Josh and Chris. These guys are responsible for making sure all the stock is available for you to order, dealing with our few Wholesale accounts and making sure the Warehouse is organised for the Dispatch Team.
Chris: Music, sarnies and Netflix.
How long have you worked for Drop Dead?
And three things you don’t?
Chris: 4-5 years.
Chris: Tomatoes, Rain... fucking hate rain. And Michael McIntyre.
Josh: Garage, Harley Burgers and brandy. Ant: Football, beer and running.
Josh: Just under a year. Josh: Mushrooms, Men in Uggs and V-Necks. Ant: Nearly 4 years. Ant: Traffic, most TV shows and lies.
What’s your favourite item from the new Winter 13 collection? Chris: AK’s tracksuit... well until I accidentally set mine on fire at Christmas. Josh: Donegal Sweater or Havard Shirt... which haven’t been incinerated. Ant: Burden Jacket. When you’re not at Drop Dead, where are we most likely to find you? Chris: Watching 24. Josh: Dropping some riddums or shredding the streets of Sheffield. Ant: Watching Sheffield Wednesday. Three things you like? 36