JIC: Japan Infomation Communication

Okinawa Food

Okinawa Food (沖縄料理)

Chanpurū

is a form of popular Okinawan stir fry dish, generally containing vegetables, tōfu, and some kind of meat or fish. Luncheon meat (such as SPAM or Danish Tulip), egg, moyashi and gōyā (bitter melon) are some other common ingredients.

"Chanpurū" is Okinawan for "something mixed" and the word is sometimes used to refer to the culture of Okinawa, as it can be seen as a mixture of traditional Ryūkyū, Chinese, Japanese, Korean and North-American culture. It is thought to come from the Indonesian word "campur" meaning mixture.

Long a local specialty only found on Okinawa, chanpurū has in recent years through television shows and increased interest in Okinawan culture, spread to many restaurants on mainland Japan.

Types of chanpurū

Gōyā chanpurū

The quintessential chanpurū, gōyā chanpurū consists of gōyā (bitter melon), other vegetables, tōfu, and either SPAM, bacon, thinly sliced pork belly, or canned tuna.

Tōfu chanpurū

Tōfu stir-fried with vegetables and SPAM, bacon, thinly sliced pork belly, or canned tuna. Unlike tōfu from mainland Japan, Okinawan tōfu is firm and does not fall apart when stir fried. It is considered best form to crumble the tofu into the frying pan by hand, so as to avoid uniform squares.

Fū chanpurū

Fū is a kind of flatbread made from wheat bran, water, and eggs. It is stir fried with vegetables and a meat as above.

Sōmen chanpurū

Sōmen (or sōmin) are very thin noodles resembling angel hair pasta. It is stir-fried lightly in oil with green onions and meat as above.

Cultural Chanpurū

"Chanpurū" (sometimes written and pronounced champloo) is Okinawan for "something mixed" and Okinawans take great pride in describing their culture and traditional attitudes to people and food as "chanpurū". They will cite examples of their happy acceptance of foreign cultural items in the popularity of Awamori (originally a liquor from Thailand), Tacos albeit with added rice (from Mexico) and Rafute (a Chinese meat dish). "chanpurū culture" is a term used to mean an easy-going culture which Okinawans pride themselves on having. The anime series Samurai Champloo uses the term in its title based on its anachronistic mixture of Edo period events with a contemporary sensibility. One of the main characters is also from the Ryūkyū islands.

Sata andagi

                                          

are sweet deep fried buns of dough similar to doughnuts, native to Okinawa. They are also popular in Hawaii, sometimes known there simply as andagi.

Sātā means "sugar", while andāgī or anda-agī means "deep fried" ("oil" (anda) + "fried" (agī)) in Okinawan. (Sātā and anda-agī are called satō and abura-age in Japanese.) It is also known as sātā andagī and sātā anragī.

Sata andagi are a part of Okinawan cuisine. Like most confectioneries from the Ryukyu Islands, the techniques for making them are descended from a combination of Chinese and Japanese, although other sources say it simply is a derivative of a Chinese dish. They are typically prepared so that the outside is crispy and browned while the inside is light and cake-like.

Fri.1 Kozue Haruta

Sushi

Sushi

Originally thefoodwhich let I put the fish of the  food preserved in salt in rice for a save and ferment. Southeast Asia of the B.C. the fourth century time seemed to be the origin, but I threw away rice in these days and ate only a fish. This recipe is handed down to a book via Ch ina in these days in the eighth century. The Japanese eats together without throwing away this rice, and a style called the generation sushi is firmly established in last part of Muromachi.

　It is the Edo era that the sushi which is near to the present style was created. Sushi craftsmen of Tokyo where it suffered from by the Great Kanto Earthquake of 1923 later returned to the hometown, and it opened in the all over Japan that a current style spread out in the whole country.

From about 1980, it is assumed that a fish is healthy, and it is foreign countries, and a boom is caused and the spread of sushi robots is combined now and can eat sushi all over the world.

• KaitenZushi
• The plate where the sushi appeared in when I enter the shop turns around in a belt conveyor round and round, and the visitor can take the thing which I want to eat freely from there. Of course a shop has the crocodile request when the thing which I want to eat does not turn around.

A price is fixed every plate, and it is a popular secret that accounts are simple. Mostly the case called the sushi is belt-conveyor sushi a youth.

• Makizusi                                                                                     

The thing which I rode a meal on laver and put the ingredients such as a cucumber, the omelet on the top and wound up. I wind it up and use a bamboo blind mainly.

• Inarizusi

The thing which filled the fried bean curd with a vinegar meal.Toyokawainari of aichi originates.

How to make.

Posted by Marimi Sano

Oosaka Food

Osaka Food

Okonomiyaki is one of the grilling foods on an iron plate food. Okonomiyaki is known as a kind of Japanese-style pancakes or pizza. As the name indicates (okonomi means favorites in Japanese), you can add your favorite ingredients in okonomiyaki. Okonomiyaki usually includes chopped cabbage and various toppings like thinly sliced pork, red ginger, yakisoba noodles, tenkasu (tempura crumbs), corn, green onion, squid, shrimp, dried bonito flakes, bean sprouts, and more.

In some okonomiyaki restaurants, customers cook their own okonomiyaki on the iron table. Also, okonomiyaki can be fast food, and there are lots of venders selling okonomiyaki in Japan.

In Japan, there are two areas where okonomi-yaki is very popular: Osaka and Hiroshima. Okonomiyaki is cooked differently in the two regions.

It is Osaka style that I divert the cloth which I mixed a cabbage and a leek with to an iron plate, and pork / the beef fries it on an iron plate and can expand later, and bake. 　
　I ask it it more heavily than the Kanto wind and am broken. I mix not only the wheat flour but also baking powder and bake the cloth plumply. A feeling is strong rumblingly plumply from Kanto.
　I can adapt myself to an ingredient with the volume and bake it and I fully paint with mayonnaise and sauce and eat.

                                                                                                                                                                                           

It is Hroshima style whom it stacks a cabbage and a bean sprout, Chinese noodle, an egg to the cloth of the wheat flour, and bake it. It is a separate type to bake without confounding an ingredient with cloth. I lengthen the wheat flour which I dissolved with a broth on an iron plate thinly, and the top can knock a heaping bowlful of cabbage, a side, an egg and an ingredient flat abundantly. The ingredient puts the persimmon of the specialty of Hiroshima, and the ingredient which is not seen too much can enter in cuttlefish fried food others. The seasoning a lot of cases only for sources mayonnaise dissolve it, and do not paint with the mustard. The source tends local "otafuku sous" to be used. This sauce is a little sweet,; but a characteristic.

According to the name, ingredients materials various in total are used for preference.

Takoyaki is a popular Japanese dumpling made of batter, diced octopus, tempura scraps (tenkasu), pickled ginger, konnyaku, and green onion, topped with okonomiyaki sauce, green laver (aonori), mayonnaise, and katsuobushi (fish shavings), originating from Osaka. Making takoyaki requires a takoyaki pan, a special frying pan made of cast iron with hemispherical molds. Although takoyaki can easily be made at home if the equipment is available, it is usually considered to be fast food and mostly sold on the streets. Frozen takoyaki are also sold, and there are restaurants in which customers can cook their own takoyaki at their tables. Takoyaki is especially popular in the Kansai region, but has risen in popularity in other parts of Japan.  Elsewhere in Japan, it is eaten without rice as a snack food.

Another origin, One day of 1935,A visitor of Akashi was Sumiyoshi of Osaka and said that I could "enter and ate a kite in Akashi" at time when I ate line seal-pad case Rino radio ware. The first manager who heard it wrestled with a study of the cloth of the radio ware in accord with a kite.

posted by Marimi Sano

Japanese Nabe-mono

Japanese Nabe-mono　鍋料理

Nabe Dishes

Nabe dishes or hot pot dishes are prepared in a hot pot, usually at the table. Typical ingredients are vegetables such as negi (Japanese leek) and hakusai (Chinese cabbage), various mushrooms, seafood and/or meat. There are many regional and personal varieties, and they are especially popular in the cold winter months. Some special nabe dishes are:

   

                                              Oden
                                                 

A nabe dish prepared with various fish cakes, daikon, boiled eggs, konyaku and kombu seaweed, boiled over many hours in a soya sauce based soup.

               

                                                    Sukiyaki
                                                

A nabe dish prepared with thinly sliced meat, vegetables, mushrooms, tofu and shirataki (konyaku noodles). The pieces of food are dipped into a raw egg before eaten.

                                                 Shabu-Shabu

                                                    
Shabu-shabu is Japanese style meat fondue. Thinly sliced meat, vegetables, mushrooms and tofu is dipped into a hot soup and then into ponzu vinegar or a sesame sauce before being eaten.

                                                  Chanko Nabe

                                                   
Chanko nabe is the staple diet of sumo wrestlers. There are many varieties of chanko nabe. A few chanko nabe restaurants can be found around Ryogoku, the sumo district in Tokyo.

Fri.1 Kozue Haruta

Japanese Noodle

Soba

• What is Soba?

According to the Web site that URL is http://www.wisegeek.com/what-is-soba.htm, it was reported that Soba is the Japanese word for buckwheat, although it has come to be used to refer specifically to buckwheat noodles, an integral part of Japanese cuisine. The noodles are served both hot and cold (Zarusoba) in a variety of dishes and can be found all over Japan. Asian specialty stores also carry soba, and many major markets stock it as well. The nutritious and delicious buckwheat soba has a distinctive taste which is very appealing to some consumers.

• Where is the birthplace?

According to the Web site that URL is http://blog.livedoor.jp/conominn/archives/51161284.html, in the middle of Edo era, Kamo Nanba (鴨なんば) or now called Kamo Nanban (鴨南蛮) was served at the Soba store at Nanba (難波) city in Osaka. The Kamo Nanba have good reputation for many people. And then, the Kamo Nanba was spread to Edo (Tokyo).

• The Variety of menus and spices

In the hot Soba, there are the following menus:

Kakesoba (かけそば) It is a simple one. In 1688 - 1704 (Edo era), many men put soup on the soba.

Kitsunesoba (きつねそば) It is the one that is put Abura-age (dry-fried bean curd) on the hot soba. It was born in Edo era.

Tanukisoba (たぬきそば) It is the one that is scattered Agedama (bits of fried batter left after cooking tempura on hot soba. It was born in Taisho Era.

Tsukimisoba (月見そば) It is a beautiful one that is put one or two raw egg on the hot soba. Japanese People liken the yolk on the egg to a moon (= 月).

Tempurasoba (天ぷらそば) It is the one that has an impact. This is put two of prawn on the hot soba.

In the cold soba = Zarusoba (ざるそば), we can use the following spice (Yakumi = 薬味).

Wasabi It is a Japanese horse dish and makes your mouth burn.

Naganegi It is a long green onion. The best season of Naganegi is winter. In wintertime, it has sweet taste. In summertime, It has tough texture and bitter and hot taste.

Kizaminori It is a dried laver that is cut into a thin stick.

Udon

• What is Udon?

According to the Web site that URL is http://www.wisegeek.com/what-is-udon.htm, it was reported that udon is a thick wheat-based noodle which can be squared or round. As is the case with other noodles, udon will puff up when it is cooked, making the noodles even bigger, and very dense with a generally soft texture. The dried noodles can sometimes be found in coils, often with packets of seasoning or dressing to accompany the noodles once they are cooked. Dried udon are also available in long sticks, like Italian pasta.

• Three of Typical Udon in Japan

Mizusawa Udon (水沢うどん)

Mizusawa Udon is the udon that was born in Gunma. In the homepage that URL is http://www.ne.jp/asahi/mensei/udon/mizusawa.html, it was reported that this Udon have clear surfacce and is soft, but sturdy, and Mizusawa Udon is suitable to cook in Gunma. It was also reported that the progress of the for using Mizusawa Udon, the most important thing is to work for airing the Zaruudon.

Inaniwa Udon (稲庭うどん)

Inaniwa Udon is the udon that was born in Akita. In the homepage that URL is http://www.ne.jp/asahi/mensei/udon/inaniwa.html, it was reported that people don't spread oil on udon when people cook with Inaniwa Udon, and use the roller when people roll out the udon.

Sanuki Udon (讃岐うどん) in Kagawa

Sanuki Udon is the udon that was born in Akita. The primal particularity of this udon is how to eat. In the homepage that URL is http://blog.livedoor.jp/landwolf/archives/51231081.html, there are 8 kinds of the way of eating.

Kamaage (釜揚げ) It is the boiled udon before washing it udon in water. You can choose a seasoning as you like.

Kamatama (釜玉) It is the udon dish that is mixed the boiled udon, raw egg, Yakumi and soup stock (or soy sauce) etc.

Kayaku (かやく) It means the udon dish that is mixed various ingredients.

Shippoku (しっぽく) It is the udon dish that is put the boiled sweet soup with meat and root crops vegetable.

Kizyoyu (生醤油) It is the udon dish that is put soy sauce. You can have better taste if you put the raw egg on it.

Bukkake (ぶっかけ) It is the udon dish that is put a little of soup stock. It depends on the shop what ingredients are put on.

Yudame (湯だめ) It is the udon dish that you needs three processes to cook. Firstly, you boil the udon for the proper time. Secondly, you wash in the boiled udon properly. Thirdly, you boil the udon again. And finally, you quit boiling and can eat it with the soup stock, being flooded the udon in water.

Posted by Yusuke Akaishi

Natto

                                Natto

【What is Natto???】

Natto is a Japanese original and traditional food.
Natto is a fermented food made of soybeans and is rich in vegetable protein.
It is usually eaten with rice. Natto has a certain characteristic flavor, therefore some people do not like it.
Also natto has sticky paste on its surface, and once it is stirred, the sticky paste increases its volume and becomes more sticky.
When you get natto with spoon or chopstick, you will find that the paste pulls a part of as if a spider web. This is another case why some do not like natto.But, of course these features attract other people including me.
If you like blue cheese, then you'll surely love natto.
If natto is available near you, please try once.

Natto is little bit stinky food, so most of foreigners hate Natto.

【How to eat Natto】

Nowadays, the natto product is packed in small plastic packages with soy sauce and mustard.One pack is about 50grams.

Most popular way to prepare natto is as follows.

1. Please put natto into a suitable porcelain bowl.
2. Stir the natto with chopsticks or other suitable tool. Do not mash. Stir fast and well. (Not 1 hour, 60 seconds is enough:-p)
3. Pour the soy sauce and mix mustard.
4. If spring onions are available, it is recommended to finely chop these and mix in. Then put a spoon of natto on steamed rice and eat them together.

【Types of Natto】

Kuromame natto

This is kind of a snack of the liquor and  it's a large drop of fermented soybeans.

hoshi natto

Cover it with salt after  wash fermented soybeans, and taking the slime and seem to draw it off on a straw mat and a colander.

hama nattto

The fermented soybeans are black, and manipulating the wires fermented soybeans are another things, and it is almost miso rather.

[Benefits]

Prevention of Heart Attacks, Strokes and

Prevention of Osteoporosis

Prevention of Cancer

Antibiotic Effects

Improvement in Digestion and Prevention of Intestinal Disorders

Anti-aging Effects and Prevention of Obesity

Natto makes muscles. It helps your metabolism. Also if you are constipated, it works.

Natto is a very good at diet!!!!

☆Reference☆

http://www.takanofoods.co.jp/

http://www.ynest.com/nattoeng.htm

http://www.takanofoods.co.jp/knowledge/natto_eiyo/natto_eiyo.html

http://www2.odn.ne.jp/shokuzai/natto.htm

http://daisuki.lolipop.jp/nattou//kinase.html

Posted by Mie Koshigai

Japanese Liquor

Sake

According to a Web site which URL is http://www.japansake.or.jp/sake/english/types_sake.html, there are ten types of sake: Ginjoshu 吟醸酒, Dai-ginjoshu 大吟醸酒, Junmaishu 純米酒, Honjozoshu 本醸造酒, Namazake 生酒, Genshu 原酒, Koshu (Aged sake) 古酒, Taruzake (Cask sake) 樽酒, Nigorizake にごり酒 and Sparkling sake 発泡酒.

Ginjoshu 吟醸酒 contains rice koji and water, and may contain all of these ingredients plus brewing alcohol. It is characterized by a fruity, somewhat floral bouquet and a clear, crisp flavor.

Dai-ginjoshu 大吟醸酒 is a sake that rice is polished down to 50% or less.

Junmaishu 純米酒 is a sake made only from white rice, rice koji, and water. It tends to have a mellow bouquet and a rich, smooth flavor.

Honjozoshu 本醸造酒 is a sake made using white rice which has been milled so that 70% or less of the grain remains, along with rice koji, brewing alcohol, and water. It is known for its mild, unobtrusive bouquet, and a crisp flavor.

Namazake 生酒 is a sake that is not heated for pasteurization after the final mash is pressed. It is characterized by a light, fresh flavor.

Genshu 原酒 is a sake with a higher alcohol content because it has been pressed but not diluted with added water. It has a deep, rich flavor and an alcohol content of from 17% to 20%.

Koshu (Aged sake) 古酒 is a sake that has been aged for a couple of years, or for upwards of five years or longer. It has a bouquet like sherry, with a flavor profile that includes spices and nuts.

Taruzake (Cask sake) 樽酒 is a sake that is aged in casks and thus takes on the fragrance of the wood from which the cask is made.

Nigorizake にごり酒 is a sake that is milky white, since the mash is only lightly filtered using a coarse-textured cloth.

Sparkling sake 発泡酒 is Carbonated sake, with a mouth feel reminiscent of champagne.

There are three sake cups, like sakazuki 盃, otyoko お猪口 and masu 枡. sakazuki 盃 is also used as a trophy and the emperor's cup. otyoko お猪口 is originally used for serving a meal, but from the middle of the Edo era, it is used for pouring sake. masu 枡 is continuously used for measuring the cube volume.

Shochu & Awamori

According to a Web site which URL is http://www.jal.com/en/shochu/whats/jshochu.html, Shochu has two types. Type1 is KORUI SHOCHU. It is distilled continuously in order to produce a high level of alcohol purity. This shochu is suitable for use in the cocktails. Type2 is OTSURUI SHOCHU. It is produced using the traditional single distillation method. The aroma and taste of this shochu both reflect the ingredient, allowing the drinker to enjoy unique flavor.

There are seven types in Honkaku shochu: rice (Kome Shochu) such as Shiro しろ, wheat or barley (Mugi Shochu) such as iichiko いいちこ, potato （Imo shochu) such as Kirishima 霧島, malted rice or Koji (Awamori) such as Donan どなん, buckwheat (Soba Shochu) such as Towari 十割, black sugar (Kokuto Shochu) such as Kurochu 喜界島 and others.

Kumamoto Prefecture is famous for producing Kome Shochu. Ooita Prefecture and Nagasaki Prefecture are famous for producing Mugi Shochu. Kagoshima Prefecture, Miyazaki Prefecture and Izu Island of Tokyo are famous for producing Imo Shochu. Okinawa Prefecture, Nagasaki Prefecture and Miyazaki Prefecture and Nagano Prefecture are famous for producing Awamori. Miyazaki Prefecture and Nagano Prefecture are famous for producing Soba Shochu. The part of Amami Island in Okinawa Prefecture is famous for producing Kokuto Shochu.

Posted by Yusuke Akaishi

Japanese Sweets

Rice Cracker (Senbe)

A rice cracker (Senbe in Japanese) is made of powdered rice or wheat flower. For the Senbe that is made of powdered rice, is mainly used by the productions from Kanto district. For the Senbe that is made of wheat flower, is mostly used by the productions from Kansai district. There are mainly four sorts in Senbe: grilled bits of rice crackers (Araremochi), a sliced and dried rice cake (Kakimochi), salted grilled bits of rice crackers (Siosenbe) and grilled bits of rice crackers of soy source (Syoyusenbe). You may think that Senbe is hard, but Nuresenbe is very soft. Try it by all means!!

Kintsuba

Kintsuba (right image) is one of Japanese dessert that is grilled by sheet copper. When you cook it, you need to wraps up bean jam into dough based wheat flower. The beginning of its name for "Kintsuba" is the time when people found out that its shape looks like a sword-guard.

A Sweetened and Jellied Rice Cake

To cook a sweetened and jellied rice cake (Yokan), you need to buy ager, water, sugar, salt and bean jam. Yokan has mainly three sorts: Mushiyokan (right image), Neriyokan and Mizuyokan. Mushiyokan is one of Yokan that is steamed. Neriyokan is one of Yokan that is kneaded the melted agar with bean jam. Mizuyokan is one of Yokan that you need to have powdered agar, water, sugar and bean jam when you cook it.

Mochi

According to a Web site which URL is http://www.fugetsu-do.com/mochi.htm, traditionally, mochi is made by pounding steamed rice in a large wooden mortar, called the usu, with wooden mallet called the kine. Mochi-tsuki is the Japanese term for the old-style method of pounding the steamed glutinous rice used to make mochi. The image of Kine and usu is here.

Manju

According to a Web site which URL is http://avenuefood.com/2007/12/12/manju.aspx, to cook manju,you need to prepare 11/2 cups mochiko, 1/4 cup sugar, 11/2 cups water, food coloring (optional), Anko (sweet red bean paste) and Kinako (roasted soybean flour). Mix mochiko with sugar. Add water and food coloring, if using , and mix well. Spray a large microwavable bowl with nonstick cooking spray. Put mochi mixture into bowl and microwave on high for 9 - 10 minutes. Meanwhile, roll anko into small balls (dusted your hands with mochiko will help prevent sticking). Pound mochi about 20 times when done cooking, On a surface dusted with mochiko, roll mochi into a stick snake. (You may have to let it cool a bit.) Pinch off a section, spread it out, and wrap it around an anko ball, forming a bun shape. Pinch ball closed, with the seam at the bottom.Roll in kinako, and tap off excess. And finally, You got it!!

Posted by Yusuke Akaishi

New Years Food

                               New Year Dishes

  New year dishes is the cooking of the celebration to live for New Year holidays.It has some meanings. For New Year holidays, God of a year comes, and age is rebeared newly. God of a year said a god controlling a zodiacal year, and it was God who controlled farming.
Farming invited a god controlling a zodiacal year to each house in central Japan of life and prayed for a good harvest of one year by treating you.

Dishes for the seasonal festivals were originally cooking to offer it to a god controlling a zodiacal year. There was custom at first to offer the thing which I harvested more from ancient times to God in Japan. A lot of dried foods cannot just eat an offering to God.
When central, a tradition of a samurai family of the Edo era says delicious dishes for the seasonal festivals like the present.

Include a meaning to free a housewife from housework on the first three days of a new year for New Year holidays.So the working cooking ingredient of the save is main.In addition, It include the meaning to avoid using the fire for New Year holidays as much as possible.

Today most osechi is purchased - either at department stores or at local supermarkets. Prices start at under Y10,000 (for portions that will feed a few people for at least three days. The high-end osechi food is made by famous chefs (or more likely, famous restaurants).  High-priced department stores like Takashimaya start taking orders for osechi in late October, and often the most popular varieties sell out within a few days.

   

  It put the dish in a nest of boxes. It is four steps of basics.To a top case, black soybean, herring roe, etc.Second case, a rolled omelet mixed with fish paste , kurikinton and sweet things.Marine products such as a fish, boiled shrimp and etc.The mountain products such as the food boiled and seasoned of culinary plants.To a dish filled the New Year dishes with, a meaning is put properly each.

Kazunoko (herring roe) - tiny yellow fish eggs. Like the tobiko you often find at sushi restaurants, kazunoko have a bite or crunch to them, however, the eggs are not loose. They are marinated in a broth of dashi, sake and soy sauce.

Kuromame (black beans) are soft and quite sweet, although you may notice a bit of soy sauce flavoring.

Gomame (also known as tazukuri) are small sardines that have been dried and then finished in a sweet sauce of sugar, mirin, soy sauce and sake. These are rich in calcium and yes, you can eat the head.

Kombumaki are nothing more than the umami-rich kombu rolled tightly and bound shut with a ribbon of gourd strip (kampyo). Often kombumaki are stuffed with salmon. This is also cooked slowly in dashi, mirin, sugar, and soy sauce.

Datemaki looks like the tamago-yaki (egg custard) you often find in a bento box, but here it's made with a fish paste and has a sponge-like texture. It's quite sweet.

Sweet potatoes and chestnuts are the base of kurikinton, which can look something like yellow mashed potatoes.

Kamaboko, a dense cake of fish paste, is red and white (traditional New Year's colors). You can often find thin slices of this on your soba.

Another red-and-white food you'll find is called namasu - typically daikon and carrots pickled in vinegar.

For vegetables, look for gobo (burdock root), often dressed with sesame. Also lotus root, carrots, shiitake mushrooms and pea pods.

Konnyaku (devil's-tongue starch) and fu (wheat gluten) will also be sprinkled throughout the stacked boxes.

For seafood, shrimp (representing long life) and sea bream (for auspicious fortune) are most typical.

posted by Marimi Sano

Kaisekiryouri

                           Kaiseki Ryouri

[The origin]

The words called this "Kaiseki (breast stone)"were words of the Buddhism (perhaps, Zen Buddhism) originally. As you know, the itinerant (the study monk of the Zen Buddhism) works hard at study with a meal of the pickle degree that it is easy for rice porridge and miso soup day and night. It is a meal of that level for the another view, and, as for the calorie of 1st, there is the story that they get only about 1,300kcal . Apart from it, they will not be mysterious even if they feel that there is little quantity of the meal for the young study Buddhist priest.

After early supper, feel nature and sense of hunger when they study it. They seem to be able to get over sense of hunger when they put the stone which warmed in a breast when they are like this. This is the etymology of the words of "the KAISEKI(breast stone)".

[cource menue]

A linkage with external sources / rice / soup equals a square tray low dining table (a low dining table without the leg). I eat rice and soup first.

Rice…The rice of the unpleasant straw tortoise comes out to the rice. 1 character meal is rice with much starchiness, and it is attached in a straight line. There is the meaning that I have first of all because the rice which I cooked for a visitor was just cooked. 
soup…White miso is mixed with dark-brown bean paste by a season. I have "Niebana" which is in a state having best flavor. Is in season minutely; blow, and a black soybean / a bamboo shoot / a chestnut / taranome / grilled tofu enters. 
A linkage with external sources…A salmon comes out after rice and soup. I eat dishware used to serve side dishes in the back. There are dried bean curds / slices of boiled radish or turnip with sweet miso / vinegared food / vegetables with dressing. There is the important role that I take the container of the linkage with external sources, and is used as a small plate. 
Reception…With a thing attached to a linkage with external sources, I direct a season. There is a rape / auction / a bracken / a chrysanthemum pattern / a brown alga. 
A kind of Japanese food served in a wooden bowl before the tea ceremony（A food boiled and seasoned wooden bowl）…With the thing which was in the large-sized wooden bowl, I become Maine. It is a coarse meal meaning ups and downs of the taste in tea-ceremony dishes.

Ceramic ware…A plain white fish sells well.

[manner]

The service of tea-ceremony dishes in the tea party assumes a meal consisting of soup, three side dishes and rice basics(Isshin sannsai), and it is thought about a thing of the season of the season carefully. The breast stone has a quantity of the degree to exceed hunger to swallow up the strong tea taken out later deliciously.
A tea-ceremony room and a manner of the breast stone are manners of the everyday life.

Breathe it; only mine
I can have you hit chopsticks after tasting a person mouth without using the chopsticks.

Mine of the porcelain bowl of sashimi / the dish simmered in
The sashimi has a hand have a container.

Mine of the ceramic ware
The grilled dish is given after sashimi. The fish every 1-maru eats by person mouth from the back of the upper body. I do not reverse fish in itself. I remove a middle bone if I finish eating the half of the body. The middle bone holds down the position by hand and may take it off. If finish eating; versing paper.

Only mine of the incense
I take one bowl and turn the thing of the incense. I serve it to the container of the chopsticks vinegared food. The form of the cooking ingredient cures chopsticks in the middle serving it. I hand a bowl to the next visitor if I serve it.

Mine of the boiled rice in tea
Japanese tea of ordinary quality for boiled rice in tea or the earthenware teapot of the roasted tea is in tune with a tray, and it is started. I pour it on the rice which I had person taste for. I have you inquire into the inside of the bowl with a thing of the incense.

Posted By Mie Koshigai