感謝有您 邁向2012
hc的”剪貼簿”在2011年約有25萬人次造訪
戴明圈: A Taiwanese Deming Circle
"交情千千" 電子連絡簿(日報)胡適的世界 The World of Hu Shih管理學新生
Books Birdviews 書海
People 人物
品質世界 quality world教育人
英文人行道 et cetera, et cetera .漢語人行道：演變風貌
譯藝英國風日本 心得帖
亞洲 
SHE健康一生
2011年12月29日 星期四
感謝有您 邁向2012
2011年10月27日 星期四
Rice cooked in dashi with scallops and shimeji
Shimeji (Japanese language：シメジ, 占地) is a group of edible mushrooms native to East Asia, but also found in northern Europe.[1] Hon-shimeji (Lyophyllum shimeji) is a mycorrhizal fungus and difficult to cultivate. Other species are saprotrophs, and buna-shimeji is now widely cultivated. Shimeji is rich in umami tasting compounds such as guanylic acid, glutamic acid, and aspartic acid.[2]
Contents
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Dashi - Wikipedia, the free encyclopedia
Dashi (出汁, だし) is a class of soup and cooking stock, considered fundamental to Japanese cooking. In 1980, Shizuo Tsuji wrote: "Many substitutes for dashi ...JAPANESE HOME COOKING: Rice cooked in dashi with scallops and shimeji
2011/10/27
Rice cooked in dashi with scallops and shimeji (Photo by Katsumi Oyama)
Fukushima's stir-fried noodle (Nissin Food Products Co.)
Fukushima's stir-fried noodle now available nationwide
BY YASUHITO WATANABE STAFF WRITER
2011/10/27
Nissin Food Products Co. released the Namie Yakisoba (Namie stir-fried noodle) instant noodle on Oct. 24. (Nissin Food Products Co.)
The release of a local culinary specialty for nationwide distribution would normally be cause for celebration, but the release of Namie Yakisoba has left a bittersweet aftertaste for some.
2011年10月20日 星期四
Assorted sashimi
JAPANESE HOME COOKING: Assorted sashimi
2011/10/19
Assorted sashimi (Photo by Katsumi Oyama)
Presentation is a key component in the art of Japanese cuisine. Let's try putting together a simple sashimi plate.
"It works with blocks of fish and a kitchen knife," says Japanese cooking expert Tatsuo Saito.
Sashimi tastes best freshly cut. Make sure your knife is sharp. Each ingredient is cut to suit its texture. The soft, "chutoro," medium fatty tuna, is sliced straight, while the firmer sea bream is sliced at an angle to cut the fiber. Octopus slices have a wavy pattern that holds the soy sauce well. Garnish serves to refresh the taste palate.
INGREDIENTS
60 grams "chutoro" tuna
60 grams sea bream ("tai")
60 grams octopus
Garnish (Any of salad onion, cucumber, carrot, nagaimo yam, daikon radish, shiso leaves and others)
Wasabi, ginger
Soy sauce, ponzu citrus sauce
METHOD
Thinly slice the onion lengthwise, immerse in water and then squeeze out the water. Cut nagaimo into sticks. When using cucumbers and carrots, cut into strips. Daikon should be cut radially, then into small pieces.
Tuna is sliced straight, from the right side of block. Using the weight of the kitchen knife, slice using the root to the tip of the blade. Pull the knife toward you after each cut and push slice to the right.
Place the sea brim block with the thick side away from you. Starting from the left, place the knife at an angle and pull it toward you. Straighten the blade and cut into slices. Fold each slice in half.
Slice the octopus at an angle in jagged movements to create a wavy pattern. Make a few incisions for easy chewing.
Grate the wasabi and ginger. Pour ponzu for octopus and soy sauce separately in small plates. To prepare a dish for one person, place a clump of onion toward the back of small bowl, place a shiso leaf on the front, arrange three slices of tuna, slightly downward-sloping toward the right. Set up two sea bream on the left front, place the octopus toward the right. Place nagaimo and wasabi in front. The dish should give tight 3-D impression. When serving on a flat dish, place the ingredients in a triangular shape. Place garnish in between.
* * *
From the vernacular Asahi Shimbun's Okazu Renshucho column
2011年10月18日 星期二
West Japan challenges Tokyo's tasty Michelin crown
West Japan challenges Tokyo's tasty Michelin crown
TOKYO |
(Reuters) - Western Japan challenged Tokyo on Tuesday for its status as the global center of gourmet dining, with the Michelin guide awarding area restaurants more of the coveted three-star ratings than those given to establishments in the capital.
A total of 15 restaurants in the Kansai area, which centers on Japan's second-largest city of Osaka and the ancient capital of Kyoto, were awarded top three-star ratings, three more than last year and one more than Tokyo was given.
Tokyo last year received more Michelin stars than any other city in the world for the fourth year in a row.
Of the restaurants named in the newest edition of the guide to the Kansai region, a popular tourist area known as the heartland of Japanese traditional culture, 12 serve Japanese cuisine and two fusion. The last serves "contemporary French."
New to the guidebook this year were the cities of Kobe and Nara, accounting for three of the three-star establishments. Michelin defines three-star ratings as "exceptional cuisine, worth a journey."
Wa Yamamura, a Japanese restaurant in Nara, leapt to the top of the awards in its first listing.
The restaurants Fujiya 1935 and Koryu in Osaka, whose inhabitants have long been jokingly known in food-obsessed Japan as "those who court financial ruin by extravagance in food," were promoted to three stars from two.
Among the 300 establishments given stars, 61 -- including two traditional inns -- received two stars, while 224 got one.
"Japan is truly a unique country, where many cities have cuisine of a very high quality," said Bernard Delmas, president of Nihon Michelin Tire, in a statement.
"That is why, even in the fifth year of the arrival of our Michelin guide in Japan, we continue to discover new stars to introduce to our readers," he said.
The award is especially respected in Japan, where diners are willing to wait in long lines and pay high prices at noted establishments.
Included in this year's guide for the first time were Korean restaurants.
Kyoto's three-star restaurants, all Japanese, are Chihana, Hyo-tei, Kikunoi Honten, Kitcho Arashiyama Honten, Mizai, Nakamura and Tsuruya. Osaka's three-star Japanese restaurants are Kashiwaya, Koryu and Taian, while Kobe's Japanese winner is Komago.
The fusion restaurants are Ca Sento in Kobe and Fujiya 1935 in Osaka, while the French restaurant is Hajime in Osaka.
The first Michelin restaurant guide, aimed at chauffeurs in the early days of motoring, was published by the tire company in 1900, with the star rating system introduced in the 1920s.
The company only ventured out of Europe for the first time in 2005, with its guide to New York. Its Tokyo guide, launched in late 2007, was its first in Asia, although it has since added Hong Kong and Macau.
(Editing by Paul Tait)
2011年9月21日 星期三
2011年9月6日 星期二
燒烤秋刀魚
Merchants and volunteers grilling saury in front of Meguro Station on Sept. 4 (Louis Templado) 燒烤秋刀魚Merchants and volunteers grilling saury in front of Meguro Station on Sept. 4 (Louis Templado)
The line for free fish stretched several blocks (Louis Templado)
Six months after the Great East Japan Earthquake, some fortunate diners--several thousand Tokyo residentsgot to feast on sanma (saury), an autumn delicacy, thanks to the generosity of fishermen and officials of disaster-hit Miyako, Iwate Prefecture.
Before the earthquake and tsunami, Miyako was one of the Tohoku region's main fishing ports for offloading fishparticularly sanmawhen they're fattest and oiliest. Nearly 7,000 saury arrived for the Tokyo fish-fest, the Meguro Sanma Matsuri, which took place Sept. 4 in front of Meguro Station in Shinagawa Ward.
"This is our show of support for Miyako," says Masakazu Nakazaki, head of the Meguro merchant's union that organizes the yearly festival. Boxes set up near the fish netted over 2.11 million yen in donations from diners, while stall operators gave portions of their profits to the town.
The event started 16 years ago, when the merchants decided to stage the free outdoor cookout with money from their own pockets.
After three years, newspapers reported that the fish came out of Miyako. When the fishermen there got wind of where their catch was going, they called up the Meguro organizers.
"They said, 'You don't have to pay uswe'll give you the fish you want.' At first it was a lot smaller, with just a few hundred fish," says Nakazaki. "But over the years, the crowds have become bigger, and so have the shipments from Miyako."
In fact, the number of visitors swells to nearly 50,000 on some years, which means that not everybody can get their fill.
Huge lines form. And the Meguro merchants and volunteers, working in goggles because of the thick smoke, are able to grill only a thousand fish an hour.
"It becomes a battle for those willing to wait the longest," Nakazaki says.
Seeing the crowds, it's hard to imagine the national call for "self-restraint" that defined the weeks after the disaster. Nakazaki went up to Miyako to show that the Meguro merchants were ready to carry on.
The story of Meguro and sanma actually goes back further, to an Edo-Period (1603-1867) rakugo comic storytelling tale. In it, a passing noble samples the delicacy and mistakenly believes that Meguro is famous for its fish, although the ocean is nowhere nearby.
Other large-scale sanma grillings are on the calendar.
On Sept. 18, 5,000 fish will be served at Dendo Hiroba park, on the Meguro Ward side of Meguro Station, from 10 a.m. The catch comes from the Miyagi Prefecture port of Kesennuma.
Likewise, 3,333 saury are on the menu for a Sept. 23 event planned for Tokyo Tower, located in Minato Ward, from 10 a.m.
Although both ports were heavily damaged by the tsunami, industry there wants to show they're still in the game. And what's better for business than a free nibble of things to come?
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