tag:blogger.com,1999:blog-31918352489539337382024-03-13T06:53:07.500-07:00WASHOKU - Japanese Food Culture and Cuisine. <br>
Japanese Food throughout the Seasons - Regional Japanese Food Culture ! <br><br>
and <br><br>
HAIKU to go with it !<br> <br> <br>
Anthropology Notes about Traditional Japanese Food
<br><br>
Japanisches Essen, Japanische Küche . . . . . Washoku Saijiki
<br> <br>
Gabriele Greve / Gabi Greve . . . . . Daruma Museum Japan
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<br><br>Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.comBlogger498125tag:blogger.com,1999:blog-3191835248953933738.post-50194966250923411372024-03-05T14:52:00.000-08:002024-03-06T16:42:05.550-08:00ENTER<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to worldkigo TOP . ]</span> </a><br />
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<span style="color: #993399; font-size: 130%;"><b><span style="color: red;"><span style="font-size: 180%;">Japanese Food SAIJIKI</span></span></b></span><br />
<span style="color: #993399; font-size: 130%;"><b><span style="color: red;"><br />
<span style="color: red; font-size: 180%;">和食歳時記 </span><br />
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<span style="font-size: 130%;">Washoku 和食,</span> the traditional food of Japan, is famous for being pleasant to the eye and quite healthy.<br />
Japanisches Essen, ein Augenschmauss!<br />
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<a href="http://images.google.co.jp/images?hl=en&q=washoku&btnG=Search+Images&gbv=2"><img alt="CLICK for more photos " border="0" src="https://2.bp.blogspot.com/_AdeUgwXpSAM/SKY4goyPEVI/AAAAAAAAJqM/JkUfaXSNFmQ/s320/washoku.jpg" style="cursor: hand;" /></a><br />
<a href="http://images.google.co.jp/images?num=20&hl=en&q=%E5%92%8C%E9%A3%9F&btnG=Search&ie=UTF-8&oe=UTF-8&sa=N&tab=wi">Click HERE to have a first good look at Japanese food ! </a><br />
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<span style="font-size: 130%;">Like a good haiku, </span><br />
<span style="font-size: 130%;">washoku is dependent on the four seasons </span><br />
<span style="font-size: 130%;">for fresh ingredients.</span><br />
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During the Heian period, food had not been the subject of poetry, but with haiku during the Edo period, all kinds of vegetables, fish dishes and especially the sweets for the tea ceremony, food became a popular topic for poetry, especially haiku.<br />
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<span style="font-size: 130%;">Even the traditional sweets, <b>wagashi </b>(和菓子)<br />
have a seasonal component to it.</span><br />
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<a href="http://images.google.co.jp/images?gbv=2&hl=en&q=%E5%92%8C%E8%8F%93%E5%AD%90&btnG=Search+Images"><img alt="CLICK for more photos " border="0" src="https://2.bp.blogspot.com/_AdeUgwXpSAM/SKY4waVEWrI/AAAAAAAAJqU/75LNgLWQBVM/s320/wagashi.jpg" style="cursor: hand;" /></a><br />
<a href="http://images.google.co.jp/images?hl=en&q=%E5%92%8C%E8%8F%93%E5%AD%90&btnG=Search+Images">Click HERE to have a first good look at Japanese sweets !</a><br />
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Many poems have been written about it ...<br />
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<span style="font-size: 130%;">The Japanese food needs its own English saijiki:<br />
和食歳時記!</span><br />
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<span style="font-size: 85%;">The Haiku Gourmet</span> // <span style="font-size: 85%;">The Senryu Gourmet</span><br />
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Gabi Greve, December 2006<br />
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<b><span style="color: red;"><span style="font-size: 180%;">Seasonal words</span> <br />
used as kigo in Japanese haiku !</span><br />
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</b><a href="http://washokufood.blogspot.com/2008_01_01_archive.html"><span style="font-size: 130%;">WASHOKU .. JAPANESE FOOD SAIJIKI</span></a><br />
<b><span style="font-size: 130%;">. . . . . ABC-Index</span></b><br />
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<span style="font-size: 130%;"></span><a href="http://washokufood.blogspot.com/2008/02/wagashi-sweets.html"><span style="font-size: 130%;">Sweets from Japan (wagashi) </span></a><span style="font-size: 130%;"><b>和菓子歳時記</b></span><br />
<b><span style="color: #cc0000; font-size: 130%;">The Japanese Sweets Saijiki<br />
</span></b><br />
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<a href="http://wkdhaikutopics.blogspot.com/2008/05/haiku-sweets-haika.html"><span style="font-size: 130%;">... Haiku Sweets </span></a><span style="color: #cc0000; font-size: 130%;"><b>haika 俳菓</b></span><br />
Many tea sweets (chagashi 茶菓子) are named after famous short poems (waka 和歌 and tanka 短歌), but there are also some named after a famous haiku.<br />
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<span style="font-size: 130%;"><span style="color: #333333;"><b>Food-related </b><b>Topics for Haiku</b></span></span><br />
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<a href="http://washokufood.blogspot.com/2008/01/topics.html"><span style="font-size: 130%;">. . . Japanese Food as Haiku Topics . . . </span></a><br />
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<span style="font-size: 130%;"><b>General Information</b> </span><br />
<span style="font-size: 130%;"><br />
</span><a href="http://washokufood.blogspot.com/2008/01/general-information.html"><span style="font-size: 130%;">. . . Japanese Food Culture . . .</span> </a><br />
<br />
<a href="http://washokufood.blogspot.com/2008/04/umi-no-sachi.html">Food from the Sea, Food from the Mountains </a><br />
Umi no Sachi, Yama no Sachi ... The Origin<br />
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<b><span style="color: red; font-size: 130%;">From Hokkaido to Okinawa</span></b><br />
<a href="http://washokufood.blogspot.com/2008_05_01_archive.html"><span style="font-size: 130%;">REGIONAL DISHES</span> </a> <br />
local dishes, regional specialities ...<br />
kyodo ryori, kyoodo ryoori 郷土料理<br />
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<br />
<a href="http://washokufood.blogspot.com/2009_05_01_archive.html"><span style="font-size: 130%;">Glossary . Vokabelliste</span> </a><br />
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<a href="http://darumapedianews.blogspot.jp/search/label/Washoku"><span style="font-size: 130%;">. <b>Latest Additions</b> - since 2013 . </span> </a><br />
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<a href="http://darumamuseum.blogspot.com/2007/06/buckwheat-noodles.html"><img src="https://bp2.blogger.com/_AdeUgwXpSAM/RnIz5UCp1OI/AAAAAAAACYA/Kaw467-OEIQ/s400/0631+buckwheat.JPG" /></a><br />
<span style="font-size: 130%;">My Daruma eating Buckwheat Noodles</span> !<br />
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WASHOKU, a project of<br />
<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 130%;">The WORLD KIGO DATABASE</span> </a><br />
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<a href="https://www.facebook.com/groups/604711209546884/" imageanchor="1"><img border="0" src="https://3.bp.blogspot.com/-jcvkABOjmLU/UmMmlFYKt7I/AAAAAAAA81k/jmiYF9ApXO8/s320/facebook+washoku.jpg" /></a><br />
<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>Join ! WASHOKU - facebook group</b> . </span> </a><br />
<br />
<br />
<i>Gabi Greve - on Facebook !</i><br />
<a href="http://www.facebook.com/profile.php?id=718216843&ref=name"><img alt="CLICK for my FACEBOOK wall !" border="0" src="https://1.bp.blogspot.com/_AdeUgwXpSAM/SeVKpNalsgI/AAAAAAAAPa8/I10JOaH4prg/s200/facebook.jpg" style="cursor: hand; height: 54px; width: 143px;" /></a><br />
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<a href=" http://darumasan.blogspot.jp/"><span style="font-size:78%;">[ . BACK to DARUMA MUSEUM TOP . ]</span></a> <br />
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Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com5tag:blogger.com,1999:blog-3191835248953933738.post-26794825582808686362019-12-28T19:35:00.000-08:002019-01-17T17:11:32.145-08:00Washoku<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size:78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<strong><span style="font-size:130%;color:#ff0000;">Japanese Food ... Washoku 和食</span></strong><br />
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"WASHOKU" is a term for the traditional Japanese cuisine, which usually includes Sashimi, Sushi, Tempura, fresh fish and a lot of seasonal vegetables.<br />
It is sometimes also called "Nihonshoku" 日本食.<br />
Considering the geographical position of Japan, it has a wide variety of regional specialities, form the North of Hokkaido to the subtropical cuisine of Okinawa.<br />
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Japanese kitchen, cooking Japanese, Japanese cuisine<br />
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I will try and show you the Japanese food culture in many aspects.<br />
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<a href="http://washokufood.blogspot.com/2008/07/shun.html"><span style="font-size:130%;">SHUN 旬の物 / 旬の味 Specialities of the Season </span></a><br />
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<a href="http://www.flickr.com/photos/grevegabi4000/3706797516/" title="01 large food advertisement till Nr. 13 by grevegabi4000, on Flickr"><img src="http://farm3.static.flickr.com/2672/3706797516_136e2f196e_m.jpg" width="240" height="171" alt="01 large food advertisement till Nr. 13" /></a><br />
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<span style="font-size:78%;">quote</span><br />
Japanese cuisine has developed over the centuries as a result of many political and social changes. The cuisine eventually changed with the advent of the Medieval age which ushered in a shedding of elitism with the age of Shogun rule. In the early modern era massive changes took place that introduced Western culture to Japan.<br />
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The modern term "Japanese cuisine" (nihon ryōri, 日本料理 or washoku, 和食) means traditional-style Japanese food, similar to what already existed before the end of national seclusion in 1868. In a broader sense of the word, it could also include foods whose ingredients or cooking methods were subsequently introduced from abroad, but which have been developed by Japanese who made them their own. Japanese cuisine is known for its <strong>emphasis on seasonality of food (旬, shun),</strong> quality of ingredients and presentation.<br />
<a href="http://en.wikipedia.org/wiki/Japanese_cuisine"><span style="font-size:85%;">© More in the WIKIPEDIA !</span></a><br />
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<span style="font-size:130%;">Japanese food -<br />
a taste of home<br />
in a winter night </span><br />
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Gabi Greve, <span style="font-size:85%;">Okayama, Japan 2005</span><br />
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<span style="font-size:130%;">Japanese food !<br />
the eyes are mightier than<br />
the stomach </span><br />
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Nakayama Ishino, 中山石野, <span style="font-size:85%;">December 2006<br />
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<a href="http://images.google.co.jp/images?gbv=2&hl=en&q=%E6%87%90%E7%9F%B3"><img style="CURSOR: hand" alt="CLICK for more KAISEKI food" src="http://2.bp.blogspot.com/_AdeUgwXpSAM/SKenYwQhUaI/AAAAAAAAJss/v2dfB6Qgy5U/s400/kaisekifood.jpg" border="0" /></a><br />
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<br />
<a href="http://washokufood.blogspot.com/2008_04_01_archive.html">. . . My WASHOKU REFERENCE for further reading !</a><br />
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<a href="http://washokufood.blogspot.com/2008_01_01_archive.html"><span style="font-size:130%;">WASHOKU ... Seasonal Dishes </span></a> <br />
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<a href="http://washokufood.blogspot.com/2008_05_01_archive.html"><span style="font-size:130%;">WASHOKU ... Regional Dishes from North to South </span></a> <br />
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<span style="color:#ffffff;">essen in Japan, Japanische Esskultur. Japanisch essen </span><br />
<br />
<span style="font-size:130%;color:#cc6600;"><strong>WKD : Worldwide Food KIGO </strong></span><br />
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***** <a href="http://indiasaijikiworlkhaiku.blogspot.com/2005/06/food.html">Food from India</a><br />
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***** <a href="http://indiasaijikiworlkhaiku.blogspot.com/2006/07/spices.html">Spices from India</a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com5tag:blogger.com,1999:blog-3191835248953933738.post-8441009314845006632019-12-24T21:22:00.002-08:002019-12-24T21:23:09.815-08:00nenga 2020,<br />
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<a href="https://3.bp.blogspot.com/-sCRH3bGcUL0/XgLyLypeOkI/AAAAAAABzCA/roMLeJvRSf4Yv4rVvDjaSlvYT8y5IVZKACLcBGAsYHQ/s1600/a%2Bnenga%2B2020%2Bsmall.JPG" imageanchor="1" ><img border="0" src="https://3.bp.blogspot.com/-sCRH3bGcUL0/XgLyLypeOkI/AAAAAAABzCA/roMLeJvRSf4Yv4rVvDjaSlvYT8y5IVZKACLcBGAsYHQ/s1600/a%2Bnenga%2B2020%2Bsmall.JPG" data-original-width="420" data-original-height="622" /></a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-27816725078919721602018-03-08T21:10:00.002-08:002018-03-08T21:22:14.197-08:00Amano Sake <a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b>Amanosake, Amano Sake 天野酒 </b></span><br />
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<a href="https://www.google.co.jp/search?q=%E5%A4%A9%E9%87%8E%E9%85%92&client=firefox-b&dcr=0&source=lnms&tbm=isch&sa=X&ved=0ahUKEwjc5ImZvt7ZAhWBXbwKHVHGAUsQ_AUICygC&biw=1600&bih=814#imgrc=_" imageanchor="1"><img border="0" data-original-height="332" data-original-width="420" src="https://2.bp.blogspot.com/-8c4vB3knPdc/WqIY6NvRpuI/AAAAAAABp2w/1JoUzjKwgNwLlZf-xNzrRQMQjyVHvp9CACLcBGAs/s1600/amanosake%2Bhideyoshi.jpg" /></a><br />
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- Homepage of the brewery in Osaka<br />
<a href="http://amanosake.com/"> - source : amanosake.com... - </a><br />
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<span style="font-size: 78%;">- quote John Gauntner</span><br />
Osaka has long been a great center of commerce and activity, but likely doesn’t stand out as a major brewing center in the minds of most people. True, it has never been nearly as significant as its Kansai cousins — Kyoto, Hyogo and Nara — but the sake brewing culture was, and still is, strong there.<br />
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Osaka has historically been blessed with clean water and good rice. Things today are certainly not what they were hundreds of years ago, for either water or rice. But long ago water in Osaka was good all around, and tiny breweries existed (either officially or otherwise) in abundance, especially in Kawachi, Ikeda and Izumi. When <b>Toyotomi Hideyoshi</b> built Osaka Castle, Osaka consumerism boomed as it grew into a true castle town. Naturally enough, so did the demand for sake. Sake production in those three areas took off. At one point there were 38 sakagura (breweries) in Ikeda alone.<br />
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Hideyoshi was known to be fond of a sake called <b>Amano-zake</b>, brewed in a temple named <b>Kangoji on Mount Amano</b>. It was (and still is) brewed using koji that is much further along in its starch-to-sugar converting than koji used in normal sake. Amanozake is darker, mustier, sweeter and more tart than modern sake. One Osaka sake, which uses the brand name Amanozake, re-creates the original style in a sake they call their <b>Amanozake Boso-shu.</b><br />
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<a href="https://www.japantimes.co.jp/life/1999/09/23/food/osaka-still-has-reasons-to-be-proud-of-its-brewing-culture/#.WqIXebjsaXJ">- source : japantimes.co.jp/life... 1999 </a> <br />
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<a href="https://3.bp.blogspot.com/-VfdeSiAe76s/WqIZojCMSNI/AAAAAAABp24/G4ZnItlhxuI3rgOvjPSH7K6toMoyYo6HQCLcBGAs/s1600/amanosake%2Bbig.jpeg" imageanchor="1"><img border="0" data-original-height="500" data-original-width="1100" height="182" src="https://3.bp.blogspot.com/-VfdeSiAe76s/WqIZojCMSNI/AAAAAAABp24/G4ZnItlhxuI3rgOvjPSH7K6toMoyYo6HQCLcBGAs/s400/amanosake%2Bbig.jpeg" width="400" /></a><br />
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<a href="https://washokufood.blogspot.jp/2008/06/jizake-local-rice-wine.html"><span style="font-size: 130%;">. Sake ... Jizake local rice wine . </span> </a><br />
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<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
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<a href="https://www.facebook.com/groups/604711209546884/"><img border="0" src="https://3.bp.blogspot.com/-jcvkABOjmLU/UmMmlFYKt7I/AAAAAAAA81k/jmiYF9ApXO8/s320/facebook+washoku.jpg" /></a><br />
<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
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<a href="http://worldkigodatabase.blogspot.jp/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO . TOP . ]</span></a><br />
<span style="font-size: 78%;">- #amanosake #amanozake - </span> <br />
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-91422271900123014422017-04-26T20:32:00.001-07:002017-04-26T20:39:29.625-07:00Sanuki Udon English <a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a> <br />
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<span style="color: #993399; font-size: 130%;"><b>Sanuki Udon Poster in English </b></span> <br />
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<a href="https://www.google.co.jp/search?q=sanuki+udon+poster+english&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiG2qGX28PTAhUIS7wKHcfsBocQ_AUIBigB&biw=1600&bih=814" imageanchor="1"><img border="0" src="https://1.bp.blogspot.com/-5gcr8wZsN7U/WQFnNC1KOGI/AAAAAAABjho/apXhHu93fDAA2hfLJnSVHgt6bQCNDU1bQCLcB/s1600/sanuki%2Budon%2Bposter.jpg" /></a><br />
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Japan’s Smallest Prefecture, Kagawa, has the best udon in the world, <b>Sanuki udon!</b><br />
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Step by Step Eikaiwa has designed a beautiful, poppy, English guide to Japan’s most famous style of udon, Sanuki udon. This poster explains the popular types of Sanuki udon, in addition to how to order, the popular kinds of tempura, and other cool udon facts.<br />
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<a href="http://www.mylittlekagawa.com/en/news/english-guide-to-sanuki-udon/"> - source : mylittlekagawa.com/en/news - </a><br />
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<a href="https://washokufood.blogspot.jp/2008/05/kagawa.html"><span style="font-size: 130%;">. 讃岐うどん Sanuki udon noodles . </span> </a><br />
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<span style="font-size: 78%;"> - #sanukiudon #udonsanuki </span><br />
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com2tag:blogger.com,1999:blog-3191835248953933738.post-58576750966314096762017-03-02T17:09:00.001-08:002018-03-08T21:09:13.809-08:00wairo bribe money<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a> <br />
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<span style="color: #993399; font-size: 130%;"><b>wairo 賄賂 bribe money </b></span> <br />
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The size of a money bundle is equated to some food items!<br />
<br />
<span style="font-size: large;">こんにゃく Konnyaku</span><br />
<span style="font-size: large;">天ぷら Tempura </span><br />
<span style="font-size: large;">かまぼこ Kamaboko </span><br />
<span style="font-size: large;">ういろう Uiro </span><br />
<br />
<a href="https://www.google.co.jp/search?q=%E9%B4%BB%E6%B1%A0%E8%AD%B0%E5%93%A1+%E3%81%93%E3%82%93%E3%81%AB%E3%82%83%E3%81%8F&biw=1540&bih=864&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiHqtvbkbnSAhVIyLwKHeDtDEkQ_AUICCgD" imageanchor="1" ><img border="0" src="https://4.bp.blogspot.com/-rG1yV-2Nso4/WLjAlaK48gI/AAAAAAABh0g/tBSz21NsrA0RM_Tq2eSVshiZWrn7fYj8wCLcB/s1600/konnyaku%2Bbribe%2Bmoney.jpg" /></a><br />
<br />
鴻池議員 Yoshitada Konoike <br />
<br />
<span style="font-size:130%;">Moritomo Gakuen - A Scandal in Full Swing 森友学園 </span> <br />
<br />
February / March 2017<br />
<br />
Records of the negotiations on a heavily discounted land deal between the government and a nationalist school in Osaka have already been deleted<br />
<br />
Akie Abe's message deleted from nationalist school's website<br />
Grilled over Osaka land deal, Abe balks at demand for probe into LDP <br />
<br />
<a href="https://www.google.co.jp/#q=osaka+school+scandal+konoike&*"> - reference - </a><br />
<br />
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<br />
I remember local politicians talking about their<br />
<br />
bentodai 弁当代 money for a Bento lunch box.<br />
<br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-59276733394580525662016-11-07T15:56:00.000-08:002016-11-07T16:04:32.807-08:00Rural Revitalization <a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b>Rural Revitalization and Promotion </b></span><br />
<br />
<span style="font-size: 78%;">- quote - </span> <br />
<span style="font-size:130%;"> <b>Japan singles out five tourism promotion areas <br />
with unique farming and food features</b></span> <br />
<br />
The Agriculture, Forestry and Fisheries Ministry picked five areas in the country with unique farming and food cultures to promote to foreign tourists.<br />
<br />
The first batch of designated model areas are :<br />
<br />
<span style="font-size: large;">Hiraizumi near Ichinoseki, Iwate Prefecture,</span><br />
<span style="font-size: large;">Maze in Gifu Prefecture,</span><br />
<span style="font-size: large;">Nishi-Awa in Tokushima Prefecture,</span><br />
<span style="font-size: large;">Tokachi in Hokkaido,</span><br />
<span style="font-size: large;">Tsuruoka in Yamagata Prefecture,</span><br />
<br />
The ministry plans to run TV commercials and take other measures in Taiwan, the Unites States and France to pitch those areas because they are expected to generate more visitors to Japan, officials said.<br />
<br />
The five were picked Friday after the ministry screened applications from 44 areas in 28 prefectures between June and July. The were chosen based on the feasibility of their tourism plans, organizational ability to carry them out, and the uniqueness of their farming and food traditions.<br />
<br />
The ministry hopes to designate at least one model area in all of the nation’s 47 prefectures in the next five years, the officials said. <br />
<a href="http://www.japantimes.co.jp/news/2016/11/07/national/japan-singles-five-tourism-promotion-areas-unique-farming-food-features/#.WCEND_TCbRY"> - source : Japan Times - </a><br />
<br />
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<span style="font-size: 130%;"><b>*****************************</b></span><br />
<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
<br />
<a href="https://1.bp.blogspot.com/-QvCXXJYGtvs/WCEVsoiu2LI/AAAAAAABfYI/S_7Zo5aNZpMVRiNQHoH4lmwVxV8ZwBDEQCLcB/s1600/zzz%2Brural%2Brevitalization%2BLOGO.jpg" imageanchor="1"><img border="0" height="200" src="https://1.bp.blogspot.com/-QvCXXJYGtvs/WCEVsoiu2LI/AAAAAAABfYI/S_7Zo5aNZpMVRiNQHoH4lmwVxV8ZwBDEQCLcB/s400/zzz%2Brural%2Brevitalization%2BLOGO.jpg" width="400" /></a><br />
<a href="https://www.facebook.com/groups/996104460417667/"><span style="font-size: 130%;"> . Japan - Rural Revitalisation . </span> </a><br />
Join the friends on Facebook !<br />
<br />
<br />
<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
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<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
<br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-28436452755419116262015-12-03T20:07:00.001-08:002015-12-03T20:27:38.600-08:00Mamiya Food Ship<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b> food supply ship Mamiya 間宮 </b></span><br />
<br />
<a href="http://2.bp.blogspot.com/-z-H9A9Fmfho/VmER4TUV77I/AAAAAAABWnk/imLwCYhKd-8/s1600/mamiya%2Bship.jpg" imageanchor="1"><img border="0" height="140" src="http://2.bp.blogspot.com/-z-H9A9Fmfho/VmER4TUV77I/AAAAAAABWnk/imLwCYhKd-8/s400/mamiya%2Bship.jpg" width="400" /></a><br />
<br />
<span style="font-size: 78%;">- quote</span><br />
<span style="font-size: large;">The <b>Mamiya</b> (間宮) </span>was a food supply ship of the Imperial Japanese Navy which was in service from the 1920s to the Second World War.<br />
<br />
The <i>Mamiya </i>was originally meant to be an oil transporter but was instead outfitted to be a food supply ship. The Navy sent her to the Kawasaki Shipbuilding Yard where she was fitted with facilities for carrying enough food for 18,000 men over three weeks, and kitchens to produce large quantities of food including yōkan, manjū, tofu, and konyaku. <br />
A number of chefs and pastry chefs were employed aboard and she became part of the Combined Fleet.<br />
<br />
<b>Service in Pacific War</b><br />
Already old by the outbreak of war, she continued to be part of the navy's operations in the Pacific. On 12 October 1943, she was damaged by the US Navy submarine USS Cero near Chichi-jima, and on 6 May 1944, was again damaged by USS Spearfish in the East China Sea. In both cases she was repaired and returned to service. The food supply ship was torpedoed and damaged in the South China Sea (17°48′N 114°09′E) by USS Sealion ( United States Navy). She was torpedoed again and sunk (17°48′N 114°09′E) on the 21st by USS Sealion.<br />
<br />
<a href="https://en.wikipedia.org/wiki/Japanese_food_supply_ship_Mamiya">- source : wikipedia </a> <br />
<br />
....................................................................... <br />
<br />
<span style="font-size: 78%;">- quote - </span><br />
『お菓子が戦地にやってきた~海軍のアイドル・給糧艦「間宮」~』<br />
この船、なんと船内でアイスクリームやケーキ、ようかんなどを作っていた“海に浮かぶお菓子工場”でした。<br />
<br />
<a href="http://1.bp.blogspot.com/-NkxJHAtGCkI/VmES-6YthJI/AAAAAAABWns/-GRaEHWhTEA/s1600/nhk%2Bmamiya.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-NkxJHAtGCkI/VmES-6YthJI/AAAAAAABWns/-GRaEHWhTEA/s1600/nhk%2Bmamiya.jpg" /></a><br />
<br />
実は甘い物に何の興味も無いという辛党の人物だったのです。ようかんなんて食べた事も無い、と豪語するディレクターが撮影した「兵士がようかんを食べる」というシーンはこのとおり!<br />
<br />
<a href="http://3.bp.blogspot.com/-De4rcrmT53g/VmETTRVomSI/AAAAAAABWn0/ZSnizLQiLEo/s1600/mamiya%2Byookan.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-De4rcrmT53g/VmETTRVomSI/AAAAAAABWn0/ZSnizLQiLEo/s1600/mamiya%2Byookan.jpg" /></a><br />
<br />
<b>yookan </b>- ようかんを一本丸ごとかぶりつく人なんているのでしょうか?(もしかしたらいるかもしれませんが・・・)<br />
<br />
<a href="http://www.nhk.or.jp/osaka-blog/historia/232760.html"> - source : www.nhk.or.jp - </a><br />
<br />
エピソード1 <span style="font-size: large;">海に浮かぶスイーツ艦</span><br />
日本海軍初の“給糧鑑”「間宮」。その建造目的は国内外の部隊に生鮮食品を届けるため。やがて“嗜好品”も運ぶべきとの意見が出されます。甘い物があれば将兵の士気は上がる!結果、間宮にはようかんはじめ和菓子、洋菓子、ラムネなどを作る設備が追加され、海上のスイーツ工場に…。 <br />
<br />
エピソード2 <span style="font-size: large;">待ってました!お菓子船</span><br />
太平洋戦争開戦とともに、間宮の任務は、連合艦隊の一大拠点トラック(現在のチューク諸島)への輸送が主となります。間宮がやってくると艦隊の将兵たちは大喜び。彼らの期待に応えようと、間宮乗組の菓子職人たちは、夜も明けぬうちから菓子作りに励んだのです。<br />
<a href="http://www.nhk.or.jp/historia/backnumber/266.html"> - source : nhk.or.jp/historia/backnumber - </a><br />
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<br />
<span style="font-size: large;"><b>Irako (伊良湖)</b></span> was a Japanese food supply ship, <br />
serving during the Second World War. Constructed for the transport of food-stuffs, the Irako was eventually commissioned for other roles, including troop transport, munitions transport, and Pacific survey missions. Serving throughout the entirety of the Second World War, the Irako was eventually salvaged for metal, and used for public housing projects in Japan. The crew of the Irako is honored, along with many other seamen, in Tokyo, Japan.<br />
<br />
The ship was named for Cape Irago, at the tip of Atsumi Peninsula in Aichi prefecture.<br />
<br />
She was intended to supplement the Combined Fleet's existing food supply ship Mamiya. Her design was similar to that of <b>Mamiya</b>, but she was smaller. Her warehouse was able to supply 25,000 men over two weeks. A sister ship, Kusumi, was planned in 1942 under the Modified 5th Naval Armaments Supplement Programme, but construction was cancelled after the start of the Solomon Islands campaign.<br />
<a href="https://en.wikipedia.org/wiki/Japanese_food_supply_ship_Irako"> - source : wikipedia - </a><br />
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<a href="http://3.bp.blogspot.com/-1I89pjYCWD8/VmEVK_XsrgI/AAAAAAABWoA/jpbJUUbZNJQ/s1600/mamiya%2Byokan%2Bonly.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-1I89pjYCWD8/VmEVK_XsrgI/AAAAAAABWoA/jpbJUUbZNJQ/s1600/mamiya%2Byokan%2Bonly.jpg" /></a><br />
<br />
<b>Mamiya Yokan </b>lasts for 2 years as edible, thanks to sugar-rich breakdown. <br />
<br />
<a href="http://worldkigo2005.blogspot.jp/2005/10/jelly-bean-cake-mizu-yookan-05.html"><span style="font-size: 130%;"> . Jelly Bean Cake (mizu-yookan 水羊羹) . </span> </a><br />
<br />
<br />
<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
<span style="font-size: 78%;">- #mamiyaship #mamiyayokan - </span><br />
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<br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-69139438335004312492015-01-27T22:20:00.002-08:002015-01-27T22:21:21.806-08:00Banzuke 2014<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a> <br />
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<span style="font-size: x-large;"><br />
</span> <span style="font-size: x-large;">Banzuke 番付 ranking list <br />
of <b>favorite things 2014</b></span><br />
<br />
<a href="https://www.google.co.jp/search?q=%E3%83%92%E3%83%83%E3%83%88%E5%95%86%E5%93%81&biw=1680&bih=928&source=lnms&tbm=isch&sa=X&ei=Cn_IVMPFKeW2mAWf0oD4BQ&ved=0CAYQ_AUoAQ" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-wTOstMmrDp4/VMh84pCxyZI/AAAAAAABNJU/sdS4v5lEHJY/s1600/banzuke.jpg" height="640" width="432" /></a><br />
<br />
<b><span style="font-size: large;">hitto shoohin ヒット商品 hit product </span></b><br />
<br />
<b>横綱 Yokozuna </b><br />
inbaundo shoohi インバウンド消費 inbound consumption, i.e., tourism from abroad<br />
yookai wotchi 妖怪ウオッチ The Yokai Monster Watch<br />
<br />
<b>大関 Ozeki </b><br />
“Frozen,” inspired by Hans Christian Andersen: “The Snow Queen”<br />
Kei Nishikori tennis and Yuzuru Hanyu figure skating champion<br />
<br />
<b>関脇 Sekiwake </b><br />
kakuyasu sumaho 格安スマホ extra cheap smartphone<br />
iPhone 6 from Apple<br />
<br />
<b>小結 Komusubi / 前頭 Maegashira</b><br />
<br />
denki jidoosha 電気自動車 electric bicycle (for the elderly)<br />
surii dii purinat 3-Dプリンター 3-D pringer<br />
kokusai jettoki 国産ジェット機 Japanese-built jet planes<br />
yon kei terebi 4Kテレビ televisions with 4K resolution<br />
shuukatsu 終活 to prepare for one's own death<br />
kaa sheareingu カーシェアリング car sharing<br />
kooshuu waifai 公衆Wi-Fi public WiFi systems<br />
soochakugata kamera 装着型カメラ wearable kamera<br />
<br />
<br />
<br />
<a href="https://www.google.co.jp/search?q=%E3%83%92%E3%83%83%E3%83%88%E5%95%86%E5%93%81&biw=1680&bih=928&source=lnms&tbm=isch&sa=X&ei=Cn_IVMPFKeW2mAWf0oD4BQ&ved=0CAYQ_AUoAQ#tbm=isch&q=%E5%A6%96%E6%80%AA%E3%82%A6%E3%82%AA%E3%83%83%E3%83%81&imgdii=_" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-CrS0nwp6HBc/VMh_iX_DV6I/AAAAAAABNJk/HQcPd1hTUE0/s400/fb%2Byokai%2Bwatch.jpg" /></a><br />
<b>The popular Yokai Monster Watch</b><br />
<br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-52151407497704098982014-11-26T22:52:00.001-08:002014-11-26T23:07:47.865-08:00Juroku Cha Tea<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<br />
<span style="color: #993399; font-size: 130%;"><b> Juroku Cha 十六茶 <br />
アサヒ 十六茶 Tea with 16 different tea leaves </b></span><br />
<br />
<span style="font-size: 78%;">- quote</span><br />
ゴクゴク飲める、10年目のカフェインゼロ!<br />
<a href="http://1.bp.blogspot.com/-ypjX-0Bhgdw/VHbK4rBBOiI/AAAAAAABKto/m4TLbov5Jqk/s1600/fb%2Basahi%2Bmain.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-ypjX-0Bhgdw/VHbK4rBBOiI/AAAAAAABKto/m4TLbov5Jqk/s400/fb%2Basahi%2Bmain.jpg" /></a><br />
<a href="http://www.asahiinryo.co.jp/16cha/index.psp.html">- source : www.asahiinryo.co.jp </a> <br />
<br />
<br />
This tea comes with health tea leaves of various prefectures<br />
and <br />
they are introduced via their tea mascots !<br />
<br />
<a href="http://2.bp.blogspot.com/-qD_Ug6dmW5c/VHbLmtgujwI/AAAAAAABKtw/r6JK9BBYZWs/s1600/gotothi%2Bkanto.png" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-qD_Ug6dmW5c/VHbLmtgujwI/AAAAAAABKtw/r6JK9BBYZWs/s400/gotothi%2Bkanto.png" /></a><br />
<b><span style="font-size: large;">from Hokkaido and Tohoku </span></b><br />
<br />
.................................................................................<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-gOp26aRq6pU/VHbMHZH_KVI/AAAAAAABKuA/v6UJ7iTVPd4/s1600/gotochi%2Bfrom%2BKanto.png" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-gOp26aRq6pU/VHbMHZH_KVI/AAAAAAABKuA/v6UJ7iTVPd4/s400/gotochi%2Bfrom%2BKanto.png" /></a><br />
<b><span style="font-size: large;">from Kanto</span></b><br />
<br />
.................................................................................<br />
<br />
<br />
<a href="http://2.bp.blogspot.com/-oVT7wKEr4Xw/VHbMZEY12PI/AAAAAAABKuQ/vMxqWqUG5ro/s1600/gotochi%2Bchubu.png" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-oVT7wKEr4Xw/VHbMZEY12PI/AAAAAAABKuQ/vMxqWqUG5ro/s400/gotochi%2Bchubu.png" /></a><br />
<span style="font-size: large;"><b>from Chubu and Hokuriku</b></span><br />
<br />
<br />
.................................................................................<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-thuCyw1fi08/VHbM0o9AcLI/AAAAAAABKuo/7F8bZRx5l1o/s1600/gotochi%2Bkansai.png" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-thuCyw1fi08/VHbM0o9AcLI/AAAAAAABKuo/7F8bZRx5l1o/s400/gotochi%2Bkansai.png" /></a><br />
<br />
<b><span style="font-size: large;">from Kansai</span></b><br />
<br />
<br />
.................................................................................<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-VU_F0EpaME4/VHbNHlPP1sI/AAAAAAABKuw/FtY4v5zptNU/s1600/gotochi%2Bchu%2Bshikoku.png" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-VU_F0EpaME4/VHbNHlPP1sI/AAAAAAABKuw/FtY4v5zptNU/s400/gotochi%2Bchu%2Bshikoku.png" /></a><br />
<br />
<b><span style="font-size: large;">from Chugoku and Shikoku</span></b><br />
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<a href="http://2.bp.blogspot.com/-PaAnG5itr5s/VHbNbWdfUWI/AAAAAAABKu4/ODHIQO_0hfQ/s1600/gotochi%2Bkyushu.png" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-PaAnG5itr5s/VHbNbWdfUWI/AAAAAAABKu4/ODHIQO_0hfQ/s1600/gotochi%2Bkyushu.png" /></a><br />
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<span style="font-size: large;"><b>from Kyushu and Okinawa</b></span><br />
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Check them our here : <br />
<a href="http://www.asahiinryo.co.jp/16cha/sp/character/">source : www.asahiinryo.co.jp/16cha </a> <br />
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<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
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<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
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<a href="https://www.facebook.com/groups/604711209546884/"><img border="0" src="http://3.bp.blogspot.com/-jcvkABOjmLU/UmMmlFYKt7I/AAAAAAAA81k/jmiYF9ApXO8/s320/facebook+washoku.jpg" /></a><br />
<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
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<a href="http://darumasan.blogspot.jp/"><span style="font-size: 78%;">[ . BACK to DARUMA MUSEUM TOP . ]</span></a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-26151111924542967432014-11-12T12:42:00.000-08:002014-11-13T21:55:55.813-08:00Daifuku sweets<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a> <br />
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<span style="color: #993399; font-size: 130%;"><b>Daifuku 大福 "Great Luck" Sweets </b></span> <br />
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<span style="font-size: 78%;">- quote</span><br />
<span style="font-size: large;">Daifukumochi (大福餅), </span>or<span style="font-size: large;"> <br />
Daifuku (大福) </span>(literally "great luck"), <br />
is a Japanese confection consisting of a small round mochi (glutinous rice cake) stuffed with sweet filling, most commonly anko, sweetened red bean paste made from azuki beans.<br />
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<a href="https://4.bp.blogspot.com/-AIkWTRFgR9o/VGUYghFhzoI/AAAAAAABKaM/d9NFjiXvSH8/s1600/daifuku%2B%2Bwiki.jpg" imageanchor="1"><img border="0" src="//4.bp.blogspot.com/-AIkWTRFgR9o/VGUYghFhzoI/AAAAAAABKaM/d9NFjiXvSH8/s1600/daifuku%2B%2Bwiki.jpg" /></a><br />
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Daifuku comes in many varieties. The most common is white-, pale green-, or pale pink-colored mochi filled with anko. These come in two sizes, one approximately 3cm (1.2in) diameter, the other palm-sized.<br />
Some versions contain whole pieces of fruit, mixtures of fruit and anko, or crushed melon paste. Nearly all daifuku are covered in a fine layer of corn or potato starch to keep them from sticking to each other, or to the fingers. Some are covered with confectioner's sugar or cocoa powder.<br />
Though mochitsuki is the traditional method of making mochi and daifuku, they can also be cooked in the microwave. <br />
Mochi and daifuku are very popular in Japan.<br />
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Daifuku was originally called <b>habutai moch</b>i (腹太餅) (belly thick rice cake) because of its filling nature. Later, the name was changed to Daifuku mochi (大腹餅) (big belly rice cake). Since the pronunciations of <b>fuku </b>(腹) (belly) and <b>fuku</b> (福) (luck) are the same in Japanese, the name was further changed to Daifuku mochi (大福餅) (great luck rice cake), a bringer of good luck. By the end of the 18th century, Daifuku were gaining popularity and people began eating them toasted. They were also used for gifts in ceremonial occasions.<br />
<a href="http://en.wikipedia.org/wiki/Daifuku"><span style="font-size: 85%;">- - - More in the WIKIPEDIA !</span></a><br />
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<a href="http://wkdfestivalsaijiki.blogspot.jp/2014/10/goroawase-introduction.html"><span style="font-size: 130%;"> . goroawase 語呂合わせ wordplay . </span> </a><br />
Some food names come up in the wordplay, especially with numbers for the days of a month.<br />
Some depend on the look, like a roll cake looks like number 6.<br />
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<a href="http://washokufood.blogspot.jp/2008/07/mochi.html"><span style="font-size: 130%;"> . All about MOCHI 餅 . </span> </a><br />
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<a href="https://2.bp.blogspot.com/-ivCQvejlaa0/VGUcCvVDBWI/AAAAAAABKaY/tzvCSSlZOa8/s1600/ya%2Bukimi%2Bdaifuku.jpg" imageanchor="1"><img border="0" src="//2.bp.blogspot.com/-ivCQvejlaa0/VGUcCvVDBWI/AAAAAAABKaY/tzvCSSlZOa8/s1600/ya%2Bukimi%2Bdaifuku.jpg" /></a><br />
"yukimi daifuku petit three colour box" 雪見だいふくプチ3色 Yukimi Daifuku Puchi San-iro<br />
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<span style="font-size: large;"><b>Yukimi Daifuku (雪見だいふく) <br />
"snow-viewing daifuku"</b></span><br />
A brand of mochi ice cream made by the company Lotte.<br />
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It consists of a ball of vanilla ice cream wrapped in a thin layer of mochi, or rice cake. Lotte originally created <i>Wataboshi </i>(Japanese: わたぼうし "cotton hat or capped with snow"), a bite-size ice cream wrapped in a thin layer of marshmallow in 1980. Marshmallow was quickly replaced by mochi because it is more popular in Japan and the company perfected a technology to keep mochi soft at freezing temperature in 1981.<br />
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<b>Yukimi </b>is a seasonal activity in Japan, similar to hanami, consisting of watching snow falling. The name is a word play (<b>goroawase</b>) upon tsukimi daifuku (月見大福, "moon-viewing daifuku"), the sweets traditionally eaten while viewing the moon.<br />
<a href="http://en.wikipedia.org/wiki/Yukimi_Daifuku"><span style="font-size: 85%;">- - - More in the WIKIPEDIA !</span></a><br />
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<a href="https://www.google.co.jp/search?q=%E9%9B%AA%E8%A6%8B%E3%81%A0%E3%81%84%E3%81%B5%E3%81%8F&biw=1680&bih=921&source=lnms&tbm=isch&sa=X&ei=qTtkVM_NO4S6mAXdzYDwDA&sqi=2&ved=0CAYQ_AUoAQ"><img border="0" src="http://2.bp.blogspot.com/-G6GVzfHNt60/VGQ7zi5U6DI/AAAAAAABKZo/N8uRB2CL0aM/s1600/daifuku%2Bhachi.jpg" /></a><br />
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November 18 - eleventh month eleventh day<br />
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<b>yukimi daifuku no hi</b> 雪見だいふくの日 day of yukimi daifuku sweet mochi<br />
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goroawase語呂合わせ for <b>Nobember 18</b>:<br />
11 for ii (tastes good)<br />
18 : when you open the package, there are two sweets and a pink stick on the side, looking like 18.<br />
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<a href="http://washokufood.blogspot.jp/2008/07/azuki-red-beans.html"><span style="font-size: 130%;"> . anko 餡子 red bean paste . </span> </a><br />
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Coffee daifuku (コーヒー大福)<br />
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Ichigo daifuku (イチゴ大福) with strawberries<br />
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<a href="http://darumamuseumgallery.blogspot.jp/2009/09/kokubunji.html"><span style="font-size: 130%;"> . Kokubun-ji Daifuku 国分寺大福 Kokubunji-Dumpling . </span> </a><br />
Mochi made whith white anko and mochigome rice.<br />
Shizuoka<br />
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Mont Blanc daifuku (モンブラン大福) with sweet chestnut cream filling<br />
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<a href="http://washokufood.blogspot.jp/2009/03/hirome-seaweed.html"><span style="font-size: 130%;"> . Oita . </span> </a><br />
daifuku mochi with banana and the cooked hirome seaweed<br />
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Purin daifuku (プリン大福) with caramel pudding filling<br />
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Shio daifuku (塩大福) with salt<br />
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Ume daifuku (梅大福) with Japanese plums<br />
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<a href="http://washokufood.blogspot.jp/2008/07/wasabi.html"><span style="font-size: 130%;"> . wasabi daifuku わさび大福 . </span> </a><br />
with a bit of ground wasabi in the middle <br />
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Yomogi daifuku (蓬大福) with mugwort <br />
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<a href="https://www.google.co.jp/search?q=%E3%82%B9%E3%82%A4%E3%83%BC%E3%83%84%E5%9B%B3%E6%9B%B8%E5%AE%A4&biw=1680&bih=921&source=lnms&tbm=isch&sa=X&ei=9k9lVM3bBcGzmAX4l4KIAQ&ved=0CAcQ_AUoAg#imgdii=_" imageanchor="1"><img border="0" src="//2.bp.blogspot.com/-tFaGAuQDoZo/VGVQS8az-xI/AAAAAAABKao/3TYKS9TcCdM/s1600/sweets.jpg" /></a><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: large;">Goroawase Days of sweets スイーツ図書室</span><br />
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<a href="http://www.monteur.co.jp/sweets/anniversary/archives/01/">- source : www.monteur.co.jp/sweets </a> <br />
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<a href="http://darumasan.blogspot.jp/"><span style="font-size: 78%;">[ . BACK to DARUMA MUSEUM TOP . ]</span></a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-78171785913746479192014-06-30T18:07:00.001-07:002014-06-30T22:41:19.432-07:00kyogibune boat<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b>kyoogibune, kyōgibune 経木舟 kyogibune<br />
boat from paper-thin sheets of wood </b></span><br />
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The boat for serving food is made from matsu, sugi or hinoki pines. <br />
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<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8%E8%88%9F&source=lnms&tbm=isch&sa=X&ei=aQyyU8PlNISvlQW15IDIAQ&ved=0CAYQ_AUoAQ&biw=1680&bih=921#imgdii=_" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-hri-xu3otv4/U7IMy1F5kKI/AAAAAAABFZM/bEnOefbNrZw/s1600/kyogibune+big.jpg" /></a><br />
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They are easy to use and throw-away for food stalls at the roadside and are offered in large quantities.<br />
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<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8%E8%88%9F&source=lnms&tbm=isch&sa=X&ei=aQyyU8PlNISvlQW15IDIAQ&ved=0CAYQ_AUoAQ&biw=1680&bih=921#imgdii=_" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-8g8VBYjSoBw/U7INLN0IfiI/AAAAAAABFZU/M2PpmVXLCFs/s1600/kyogi+50.jpg" /></a><br />
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<a href="http://4.bp.blogspot.com/-PC6DoqdOIqQ/U7IL1ioet8I/AAAAAAABFZA/tDWjhL89t4w/s1600/kyogi+natto+fune.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-PC6DoqdOIqQ/U7IL1ioet8I/AAAAAAABFZA/tDWjhL89t4w/s1600/kyogi+natto+fune.jpg" /></a><br />
<a href="http://runshimo.blog.ocn.ne.jp/shoji/2009/12/post_6bc2.html">- source : runshimo.blog.ocn.ne.jp </a> <br />
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<span style="font-size: 130%;">natto served in a kyogibune 船納豆 </span><br />
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<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8%E8%88%9F%E3%80%80%E3%81%9F%E3%81%93%E7%84%BC%E3%81%8D&source=lnms&tbm=isch&sa=X&ei=wjqyU_zFEMqGkQXP4YCgDw&ved=0CAYQ_AUoAQ&biw=1680&bih=890#imgdii=_" imageanchor="1" ><img border="0" src="http://3.bp.blogspot.com/-Kh4w5Zbf-gg/U7I7N8sEztI/AAAAAAABFas/sLynxKP2bVs/s1600/takoyaki.jpg" /></a><br />
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<b>takoyaki</b><br />
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<span style="font-size: large;">kyoogi, kyōgi 経木 "lit. sutra tree"<br />
paper-thin sheets of wood </span><br />
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This type of sheet for writing was widely used before the advent of cheap paper.<br />
It was quite practical, since it could easily be "erased" by shaving over the wooden plate and start again.<br />
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Since most offerings to the deities in Buddhism were placed on these sheets, written with a <b>sutra text</b> (kyoo 経), the naming became popular.<br />
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Later it was also used to wrap food items. Also small ply boxes (oribako 折箱) are made to store bento for station lunch boxes. <br />
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Now kyogi is also used to make other items, like toys, ikebana flower arrangement accessories and others.<br />
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<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8+%E6%B4%BB%E3%81%91%E8%8A%B1&source=lnms&tbm=isch&sa=X&ei=8zSyU7uGFYarkwXA6YGYDw&ved=0CAYQ_AUoAQ&biw=1680&bih=890#q=%E7%B5%8C%E6%9C%A8++&tbm=isch&imgdii=_" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-xrEtNSYd8GI/U7I1Y7jzCkI/AAAAAAABFaM/7ASnyVUGptY/s1600/kyogi+decorations.jpg" /></a><br />
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CLICK for more objects !<br />
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<a href="https://www.google.co.jp/search?q=%E5%B4%8E%E9%99%BD%E8%BB%92%E3%81%AE%E3%82%B7%E3%82%A6%E3%83%9E%E3%82%A4%E5%BC%81%E5%BD%93&source=lnms&tbm=isch&sa=X&ei=gDOyU6f_G4bukgXFnoDYDA&ved=0CAYQ_AUoAQ&biw=1680&bih=921#imgdii=_" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-TfKbAYu0118/U7Iz-lIRtEI/AAAAAAABFaA/wFXPM-BGY1M/s1600/shumai+bento+kyogi.jpg" /></a><br />
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<b>Shumai Bento</b> with a sheet of kyogi at the bottom<br />
崎陽軒のシウマイ弁当 Yokohama <br />
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When the lunch box is opened, the faint smell of wood adds to create appetite.<br />
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<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8+%E6%B4%BB%E3%81%91%E8%8A%B1&source=lnms&tbm=isch&sa=X&ei=8zSyU7uGFYarkwXA6YGYDw&ved=0CAYQ_AUoAQ&biw=1680&bih=890#q=%E9%B9%BF%E5%85%90%E5%B3%B6%E6%9C%AC%E7%B7%9A%E6%8A%98%E5%B0%BE%E9%A7%85+%E3%80%80%E3%81%8B%E3%81%97%E3%82%8F%E3%82%81%E3%81%97&tbm=isch&imgdii=_" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-mUta9C3QvGo/U7I2QFZjYxI/AAAAAAABFaU/NTKVKD-X8o0/s1600/kashiwameshi.jpg" /></a><br />
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<a href="http://washokufood.blogspot.jp/2009/07/orio-ekiben.html"><span style="font-size: 130%;"> . Kashiwameshi - かしわめし - Orio 折尾駅 . </span> </a><br />
minced chicken meat on rice<br />
鹿児島本線折尾駅<br />
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<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8+%E6%B4%BB%E3%81%91%E8%8A%B1&source=lnms&tbm=isch&sa=X&ei=8zSyU7uGFYarkwXA6YGYDw&ved=0CAYQ_AUoAQ&biw=1680&bih=890#q=%E5%B1%B1%E9%99%BD%E6%9C%AC%E7%B7%9A%E5%AE%AE%E5%B3%B6%E5%8F%A3%E9%A7%85++%E3%81%82%E3%81%AA%E3%81%94%E3%82%81%E3%81%97&tbm=isch&imgdii=_" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-lZ2_OsqjFto/U7I3qQwrVxI/AAAAAAABFag/7XkbpUZd_ZA/s1600/anagomeshi.jpg" /></a><br />
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<a href="http://washokufood.blogspot.com/2009/04/miyajima-ekiben.html"><span style="font-size: 130%;"> . Anago Meshi 穴子飯- あなごめし - Miyajima 宮島 . </span> </a><br />
rice with conger eel<br />
山陽本線宮島口駅 <br />
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<a href="http://washokufood.blogspot.jp/2009_02_01_archive.html"><span style="font-size: 130%;"> . Train Station Lunch Box (ekiben 駅弁) . </span> </a><br />
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<span style="font-size: 78%;">- quote</span><br />
<b>Kyogi is a wooden paper from Japan.</b><br />
It is thinly shaved pine wood and has a smooth surface. It is semilucent with a wonderful wooden smell.<br />
Traditionally Kyogi was used to wrap food, onigiri, fishes or sweets. It was also used to wrap obentos in. Kyogi found a revival in the ecological minded world and is even seen in restaurants recently.<br />
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Seen by European eyes it has a Scandinavian touch with its bright wooden tone and its mat surface.<br />
Kyogi can be rolled, twisted, cut, teared, stenciled, painted on, tinted, glued and stapled into many shapes. It allows your creativity to flow free.<br />
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<a href="http://1.bp.blogspot.com/-k2FrPhUXFkc/U7IYFRMPIoI/AAAAAAABFZw/AEhiYvbTLzw/s1600/kyogi+flower.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-k2FrPhUXFkc/U7IYFRMPIoI/AAAAAAABFZw/AEhiYvbTLzw/s1600/kyogi+flower.jpg" /></a><br />
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<b>Designs with Kyogi</b><br />
<a href="http://www.greengabes.com/kyogi">- source : www.greengabes.com/kyogi </a> <br />
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Things found on the way</span></b></span><br />
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<a href="http://2.bp.blogspot.com/-Rxd-SwijMUI/U7D2xvkpY0I/AAAAAAABFXg/XXbS5YLMNbE/s1600/odawara+kyogibune.jpg"><img border="0" src="http://2.bp.blogspot.com/-Rxd-SwijMUI/U7D2xvkpY0I/AAAAAAABFXg/XXbS5YLMNbE/s1600/odawara+kyogibune.jpg" /></a><br />
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<span style="font-size: 130%;">kyoogibune, kyoogi no fune 経木舟 <br />
kyogibune, <b>boats from paper-thin sheets of wood </b> </span><br />
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(mostly wood from hinoki or sugi pines)<br />
There are people on board, linked to the paper strips hanging down. When the wind moves these strips, the boatman starts rowing, the man dances with his umbrella.<br />
This art has died out at the early Showa period.<br />
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<a href="http://omamorifromjapan.blogspot.jp/2011/08/kanagawa-folk-toys.html"><span style="font-size: 130%;"> . Folk Toys from Kanagawa . </span> </a><br />
Odawara town 小田原<br />
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HAIKU and SENRYU</span></b></span><br />
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<span style="font-size: 130%;">kyoogiboo, kyougibou 経木帽 kyogibo hat<br />
hat made from a paper-thin sheet of wood </span><br />
chip bonnet, wood-chip hat, chip-plait hat <br />
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<a href="http://haikutopics.blogspot.jp/2006/05/hat-kasa.html"><span style="font-size: 130%;"> . HAT .. kigo for all summer . </span> </a><br />
<br />
<br />
<a href="https://www.google.co.jp/search?q=%E5%AD%98%E5%9C%A8%E3%81%AE%E5%A4%A7%E3%81%8D%E3%81%95%E7%B5%8C%E6%9C%A8%E5%B8%BD%E3%81%AE%E5%A4%A7%E3%81%8D%E3%81%95&source=lnms&tbm=isch&sa=X&ei=xRWyU5uFIsKC8gXH0IGgDQ&ved=0CAYQ_AUoAQ&biw=1680&bih=921#q=%E7%B5%8C%E6%9C%A8%E5%B8%BD&tbm=isch&imgdii=_" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-V9JPm0NO8Ek/U7IWT_CbAKI/AAAAAAABFZk/TwcIO0UuBiA/s1600/kyoki+hat.jpg" /></a><br />
<br />
<span style="font-size: 130%;"> 存在の大きさ経木帽の大きさ </span><br />
sonzai no ookisa kyoogiboo no ookisa <br />
<br />
<span style="font-size: 130%;">the largeness of existence<br />
the largeness of this chip-plait hat </span><br />
<br />
Kakurai Akio 加倉井秋を (1909 - 1988)<br />
<br />
.......................................................................<br />
<br />
<br />
<br />
<span style="font-size: 130%;">島の医者経木帽被て往診す </span><br />
shima no isha kyoogiboo katsugite ooshin su<br />
<br />
<span style="font-size: 130%;">this doctor from the island<br />
wears his chip-plait hat<br />
to visit patient's homes . . . </span><br />
<br />
Tsue Heki-U 津江碧雨<br />
<br />
.......................................................................<br />
<br />
<br />
秋もはや壁の飾りの経木帽 <br />
石塚友二<br />
<br />
経木帽の奥の黒き瞳たたかえり <br />
赤城さかえ<br />
<br />
経木帽の軽さ画鋲をもて壁に <br />
鈴木栄子<br />
<br />
経木帽海気を含み柔かき <br />
久米正雄 <br />
<br />
経木帽著けて立夏に加はれり <br />
相生垣瓜人 <br />
<br />
- - - - - - - - - - <br />
<br />
夏好きのわれに日の縞経木帽 <br />
宇宙遊泳夢より遠し経木帽 <br />
文豪に礼縁に脱ぐ経木帽 <br />
経木帽秋風立ちし紐結ぶ<br />
<br />
百合山羽公 Yuriyama Uko (104 - 1991)<br />
<br />
<br />
<span style="font-size: 130%;"><b>*****************************</b></span><br />
<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
<br />
***** <a href="http://darumamuseum.blogspot.jp/2007/06/natto-beans.html"><span style="font-size: 130%;">. kyoogi natto 経木納豆 from Hakodate . </span> </a><br />
函館だるま - Hakodate Daruma 経木納豆<br />
<br />
<br />
<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8%E3%80%80%E3%81%A0%E3%82%8B%E3%81%BE&source=lnms&tbm=isch&sa=X&ei=wkiyU5mKK4b38QXxuoHwBQ&ved=0CAYQ_AUoAQ&biw=1680&bih=890#imgdii=_" imageanchor="1" ><img border="0" src="http://1.bp.blogspot.com/-PVRTl1P54IM/U7JJhY6_kjI/AAAAAAABFa8/bueRJv0RocY/s1600/kyogi+natto+darumasan.jpg" /></a><br />
with <b>Daruma san</b> !<br />
<br />
<br />
<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8%E7%B4%8D%E8%B1%86&source=lnms&tbm=isch&sa=X&ei=wgqyU8mxFIS-kQXq9ICICw&sqi=2&ved=0CAYQ_AUoAQ&biw=1680&bih=921#imgdii=_" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-Rn99awLMT-8/U7ILFHJZTpI/AAAAAAABFYw/zUqjnRkR4Zc/s1600/kyogi+natto.jpg" /></a><br />
<br />
<a href="https://www.google.co.jp/search?q=%E7%B5%8C%E6%9C%A8%E3%80%80%E3%81%A0%E3%82%8B%E3%81%BE&source=lnms&tbm=isch&sa=X&ei=wkiyU5mKK4b38QXxuoHwBQ&ved=0CAYQ_AUoAQ&biw=1680&bih=890#q=%E3%80%80%E7%B5%8C%E6%9C%A8%E7%B4%8D%E8%B1%86&tbm=isch&imgdii=_" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-4QXRyZixntg/U7ILc3_CZ9I/AAAAAAABFY4/feoT3T8FisY/s1600/kyogi+natto+02.jpg" /></a><br />
CLICK for more photos !<br />
<br />
<br />
<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
<br />
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::<br />
<br />
<a href="https://www.facebook.com/groups/604711209546884/"><img border="0" src="http://3.bp.blogspot.com/-jcvkABOjmLU/UmMmlFYKt7I/AAAAAAAA81k/jmiYF9ApXO8/s320/facebook+washoku.jpg" /></a><br />
<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
<br />
<br />
<a href="http://darumasan.blogspot.jp/"><span style="font-size: 78%;">[ . BACK to DARUMA MUSEUM TOP . ]</span></a><br />
<a href="http://worldkigodatabase.blogspot.jp/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO . TOP . ]</span></a><br />
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-76187395898939894632014-06-24T16:16:00.001-07:002014-06-24T21:25:57.207-07:00Cooking Instructions 04:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: <br />
<br />
<span style="color: #993399; font-size: 130%;"><b>Tai-Fu Zucchini Soup タイ風ズッキーニスープ </b></span><br />
<span style="font-size: large;"><br />
</span> <span style="font-size: large;">材料</span><br />
<br />
<a href="http://4.bp.blogspot.com/-JXqm8BtDk1g/U6oqTs1_1BI/AAAAAAABFFc/WyYlbM-Rn_I/s1600/Kokoszucchini+3.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-JXqm8BtDk1g/U6oqTs1_1BI/AAAAAAABFFc/WyYlbM-Rn_I/s400/Kokoszucchini+3.jpg" /></a><br />
ズッチニ<br />
<br />
<br />
<a href="http://2.bp.blogspot.com/-PuTp--1nPfk/U6oqJ7qjHVI/AAAAAAABFFU/dvYjJclUlSQ/s1600/Kokoszucchini++1.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-PuTp--1nPfk/U6oqJ7qjHVI/AAAAAAABFFU/dvYjJclUlSQ/s400/Kokoszucchini++1.JPG" /></a><br />
玉ねぎ<br />
<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-ZzyDBOcuRCA/U6oqZhdbmGI/AAAAAAABFFk/Rsz2XsWJRFc/s1600/Kokoszucchini+5.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-ZzyDBOcuRCA/U6oqZhdbmGI/AAAAAAABFFk/Rsz2XsWJRFc/s400/Kokoszucchini+5.jpg" /></a><br />
<span style="font-size: large;">グリーンカレーペースト と ココナツミルク</span><br />
<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-0lObZc17k10/U6oqos9yguI/AAAAAAABFFs/lLesF6py0aU/s1600/kokoszucchini+2.JPG" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-0lObZc17k10/U6oqos9yguI/AAAAAAABFFs/lLesF6py0aU/s400/kokoszucchini+2.JPG" /><br />
</a><br />
1 玉ねぎを炒める<br />
<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-lxT4oyMgKPs/U6oqucruh_I/AAAAAAABFF0/4xHciCJf-3U/s1600/Kokoszucchini+6.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-lxT4oyMgKPs/U6oqucruh_I/AAAAAAABFF0/4xHciCJf-3U/s400/Kokoszucchini+6.jpg" /></a><br />
<br />
2 カレーペーストを入れる<br />
量は辛さによって<br />
イエローカレーペーストあるいわレッドカレーペーストでもツカエマス<br />
MAE PLOY -> AMAZON.CO.JP<br />
<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-eZMrjW5RH2A/U6orTf7XLQI/AAAAAAABFGM/ENFG1v0PhQY/s1600/Kokoszucchini+4.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-eZMrjW5RH2A/U6orTf7XLQI/AAAAAAABFGM/ENFG1v0PhQY/s400/Kokoszucchini+4.jpg" /></a><br />
<br />
3 刻んだ ズッチニを入れる 3分を炒める<br />
<br />
<br />
<br />
4 500ml コンソメを入れる<br />
ココナツミルクを入れる<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-2gBUWsj5RA0/U6orZ2NxEEI/AAAAAAABFGU/RzFh3-QUomg/s1600/Kokoszucchini+7.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-2gBUWsj5RA0/U6orZ2NxEEI/AAAAAAABFGU/RzFh3-QUomg/s400/Kokoszucchini+7.jpg" /></a><br />
<br />
5 混ぜて 10分とろ火で煮る<br />
<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-rnva5vKb5RA/U6orHbBOmqI/AAAAAAABFGE/8HW-cmVrf9A/s1600/Kokoszucchini+8.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-rnva5vKb5RA/U6orHbBOmqI/AAAAAAABFGE/8HW-cmVrf9A/s400/Kokoszucchini+8.jpg" /></a><br />
<br />
6 ハンドブレンダーで細かくして<br />
<br />
<br />
<br />
7 味付け 塩 コショウー<br />
<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-_E0QzfAXoFM/U6oq_G4eG6I/AAAAAAABFF8/Q6wbzEUdcXk/s1600/Kokoszucchini+9.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-_E0QzfAXoFM/U6oq_G4eG6I/AAAAAAABFF8/Q6wbzEUdcXk/s400/Kokoszucchini+9.jpg" /></a><br />
<br />
<b><span style="font-size: large;">8 いただきます</span></b><br />
<br />
<br />
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-56078450044849434512014-06-22T16:18:00.001-07:002014-06-24T21:23:39.980-07:00Cooking Instructions 03<br />
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: <br />
<br />
<span style="color: #993399; font-size: 130%;"><b>Harissa Paste ハリッサ </b></span> <br />
<br />
<span style="font-size: large;">ハリッサ(Harissa)とは</span>、唐辛子を元に作られるペースト状で辛口の調味料。マグリブ地域圏、特にチュニジアで多く用いられる。ヨーロッパ、特にフランスでも容易に入手可能である。<br />
フランス語ではHを発音せずにアリッサ、アリサとも呼ぶ。<br />
<br />
<a href="http://2.bp.blogspot.com/-7LvFutMXje0/U6eFm1Ix-LI/AAAAAAABE_o/va9_zPi3rxs/s1600/Harissa+1.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-7LvFutMXje0/U6eFm1Ix-LI/AAAAAAABE_o/va9_zPi3rxs/s400/Harissa+1.JPG" /></a><br />
<br />
<b><span style="font-size: large;">材料</span></b><br />
<br />
唐辛子 西川豆板醤<br />
クミン 小匙一杯<br />
コリアンダー 小匙一杯<br />
キャラウェイ 小匙一杯<br />
にんにく 3個<br />
塩<br />
オリーブオイル 大匙4杯<br />
<br />
<span style="font-size: large;">使ってもいい材料</span><br />
<br />
レモンジュース <br />
ミント<br />
ドライトマト<br />
トマトペイスト<br />
カイエンペッパー<br />
パプリカ<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-WgkRqwDBlZ4/U6eFyKt4NJI/AAAAAAABE_w/4gDqSlBIkXI/s1600/Harissa+3.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-WgkRqwDBlZ4/U6eFyKt4NJI/AAAAAAABE_w/4gDqSlBIkXI/s400/Harissa+3.jpg" /></a><br />
<br />
材料をコップに入れる<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-W298ipYrDFA/U6eF-TzTURI/AAAAAAABE_4/T4C18ppO7Js/s1600/Harissa+5.JPG" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-W298ipYrDFA/U6eF-TzTURI/AAAAAAABE_4/T4C18ppO7Js/s400/Harissa+5.JPG" /></a><br />
<br />
ハンドブレンダーで細かくして<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-VPcWUGnHPrU/U6eGGpSjchI/AAAAAAABFAA/r0cwfdlzoWg/s1600/Harissa+7.JPG" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-VPcWUGnHPrU/U6eGGpSjchI/AAAAAAABFAA/r0cwfdlzoWg/s400/Harissa+7.JPG" /></a><br />
<br />
瓶に入れる<br />
<br />
<br />
.................................................................................<br />
<br />
<br />
<br />
<a href="http://washokufood.blogspot.jp/2014/06/cooking-instructions-02.html"><span style="font-size:130%;">. ズッチニ スープ zucchini soup with ハリッサ . </span> </a> <br />
<br />
<br />
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::<br />
<br />
<b><span style="font-size: large;">Harissa (Arabic: هريسة) </span></b><br />
is a Maghrebian hot Chili pepper paste whose main ingredients are roasted red peppers, serrano peppers and other hot chili peppers and spices and herbs such as garlic paste, coriander seed, or caraway as well as some vegetable or olive oil for preservation. It is most closely associated with Tunisia, Libya and Algeria but recently also making inroads into Morocco according to Moroccan food expert Paula Wolfert.<br />
As with the European cuisine, chili peppers were imported into the Maghrebian cuisine via the Columbian Exchange, presumably during the Spanish occupation of Tunisia between 1535 and 1574. Harissa can also be found in countries with a strong Arab presence such as France or Germany.<br />
<a href="http://en.wikipedia.org/wiki/Harissa">source : wikipedia has more </a> <br />
<br />
<br />
:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-60119696177653412742014-06-22T00:33:00.001-07:002014-06-24T21:21:45.693-07:00Cooking Instructions 02:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: <br />
<br />
<span style="color: #993399; font-size: 130%;"><b>Cooking Instructions 02</b></span> <br />
<br />
<br />
<b><span style="font-size: large;">ズッチニ スープ zucchini soup </span></b><br />
<br />
<b>1 材料</b><br />
<br />
<a href="http://4.bp.blogspot.com/-yp7YyojHWzo/U6aCz4QmbwI/AAAAAAABE8w/cr9nj8gqHS0/s1600/Zucchinisuppe+1.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-yp7YyojHWzo/U6aCz4QmbwI/AAAAAAABE8w/cr9nj8gqHS0/s400/Zucchinisuppe+1.jpg" /></a><br />
<br />
ズッチニ<br />
<br />
<br />
<a href="http://2.bp.blogspot.com/-7QXiZumUiGs/U6aDO9etogI/AAAAAAABE9I/YQ_riET0Esc/s1600/Zucchinisuppe+3.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-7QXiZumUiGs/U6aDO9etogI/AAAAAAABE9I/YQ_riET0Esc/s400/Zucchinisuppe+3.JPG" /><br />
<br />
</a><br />
じゃが芋<br />
<br />
<br />
<br />
<a href="http://2.bp.blogspot.com/-jH21wYiKuFs/U6aDI7e1PcI/AAAAAAABE9A/SYYoUhAZ06k/s1600/Zucchinisuppe+2.jpg" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-jH21wYiKuFs/U6aDI7e1PcI/AAAAAAABE9A/SYYoUhAZ06k/s400/Zucchinisuppe+2.jpg" /></a><br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-3W8QHcqvGuU/U6aD6fe7jKI/AAAAAAABE9U/wmDt5qk2f34/s1600/Zucchinisuppe+4.JPG" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-3W8QHcqvGuU/U6aD6fe7jKI/AAAAAAABE9U/wmDt5qk2f34/s400/Zucchinisuppe+4.JPG" /></a><br />
<br />
2 角切りにする<br />
<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-AMHAdJgc2k0/U6aEOE4P_rI/AAAAAAABE9c/GdUOSuKH0As/s1600/Zucchinisuppe+7.JPG" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-AMHAdJgc2k0/U6aEOE4P_rI/AAAAAAABE9c/GdUOSuKH0As/s400/Zucchinisuppe+7.JPG" /><br />
</a><br />
<br />
3 コンソメでゆでる<br />
<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-wkIklpcVYoc/U6aEVsHpu2I/AAAAAAABE9k/0pJPHCm5E4M/s1600/Zucchinisuppe+10.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-wkIklpcVYoc/U6aEVsHpu2I/AAAAAAABE9k/0pJPHCm5E4M/s400/Zucchinisuppe+10.jpg" /></a><br />
<br />
4 まず コンソメの半分取る<br />
<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-tb_a7iXjhuE/U6aDBqnqibI/AAAAAAABE84/kuljs7TEfgc/s1600/Zucchini+12.JPG" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-tb_a7iXjhuE/U6aDBqnqibI/AAAAAAABE84/kuljs7TEfgc/s400/Zucchini+12.JPG" /></a><br />
<br />
5 ハンドブレンダーで細かくして<br />
<br />
6 コンソメを適当に添わる<br />
<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-mGpKo7qNUto/U6aEcfcRo-I/AAAAAAABE9s/1NWhKNUbP0Y/s1600/Zucchinisuppe+5.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-mGpKo7qNUto/U6aEcfcRo-I/AAAAAAABE9s/1NWhKNUbP0Y/s400/Zucchinisuppe+5.jpg" /></a><br />
<br />
7 生クリームを入れる<br />
<br />
<br />
<br />
<a href="http://4.bp.blogspot.com/-xh9PiMdppc0/U6aEjXzzzeI/AAAAAAABE90/dkG4_eTLyWA/s1600/Zucchinisuppe+9.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-xh9PiMdppc0/U6aEjXzzzeI/AAAAAAABE90/dkG4_eTLyWA/s400/Zucchinisuppe+9.jpg" /><br />
</a><br />
<br />
8 小匙一杯 <span style="font-size: large;"><b>ハリッサ</b></span>を入れる<br />
<br />
<a href="http://washokufood.blogspot.jp/2014/06/cooking-instructions-03.html"><span style="font-size: 130%;">. Harissa Paste ハリッサ . </span> </a> <br />
<br />
<br />
<br />
<br />
<a href="http://3.bp.blogspot.com/-yGlwCPE8sy8/U6aEpVjtGPI/AAAAAAABE98/DuWGBNwpeno/s1600/Zucchinisuppe+8.JPG" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-yGlwCPE8sy8/U6aEpVjtGPI/AAAAAAABE98/DuWGBNwpeno/s400/Zucchinisuppe+8.JPG" /></a><br />
<br />
9 味付け 塩 コショウー<br />
<br />
<br />
<br />
<br />
<a href="http://1.bp.blogspot.com/-m9zRN7BFJEs/U6aEu1vqR6I/AAAAAAABE-E/X88EnYV-v8A/s1600/Zucchinisuppe+13.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-m9zRN7BFJEs/U6aEu1vqR6I/AAAAAAABE-E/X88EnYV-v8A/s400/Zucchinisuppe+13.jpg" /></a><br />
<br />
<span style="font-size: large;">10 いただきます</span><br />
<br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-85186996315621827872014-06-18T00:40:00.001-07:002014-06-24T21:17:43.686-07:00Cooking instructions 01:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::<br />
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<span style="color: #993399; font-size: large;"><b>- - - - - Cooking instructions 01 </b></span><br />
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<b><span style="font-size: large;">Gurkensuppe 胡瓜のスープ Cucumber soup <br />
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<a href="http://1.bp.blogspot.com/-F0KFV4ZtvT0/U6IvczuJvVI/AAAAAAABEmY/Y92jsa5l7XI/s1600/01+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-F0KFV4ZtvT0/U6IvczuJvVI/AAAAAAABEmY/Y92jsa5l7XI/s400/01+Gurkensuppe.JPG" /></a></span></b><br />
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01 道具 鍋とスライサー<br />
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<a href="http://2.bp.blogspot.com/-layl1AaY2cw/U6IvkH4DFII/AAAAAAABEmg/GZf2EQbtk2c/s1600/02+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-layl1AaY2cw/U6IvkH4DFII/AAAAAAABEmg/GZf2EQbtk2c/s400/02+Gurkensuppe.JPG" /></a><br />
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02 材料 胡瓜と玉葱<br />
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<a href="http://2.bp.blogspot.com/-RwdpERZJGuU/U6Ivo2hqqNI/AAAAAAABEmo/TWMorKqjLZI/s1600/03+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-RwdpERZJGuU/U6Ivo2hqqNI/AAAAAAABEmo/TWMorKqjLZI/s400/03+Gurkensuppe.JPG" /></a><br />
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03 スープの刻んだ材料<br />
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<a href="http://4.bp.blogspot.com/-_sLRNm47Pi0/U6Iv8DGu43I/AAAAAAABEm4/TVMm67rm5Qw/s1600/04+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-_sLRNm47Pi0/U6Iv8DGu43I/AAAAAAABEm4/TVMm67rm5Qw/s400/04+Gurkensuppe.JPG" /></a><br />
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04 水 この鍋 2L<br />
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<a href="http://1.bp.blogspot.com/-DyoAxP4edS4/U6IwAqSc-ZI/AAAAAAABEnA/m2_n4cxan_Q/s1600/05+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-DyoAxP4edS4/U6IwAqSc-ZI/AAAAAAABEnA/m2_n4cxan_Q/s400/05+Gurkensuppe.JPG" /></a><br />
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05 鍋に水を入れた<br />
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<a href="http://2.bp.blogspot.com/-KbOf2pEIZo0/U6IwHd42H4I/AAAAAAABEnI/dq-BdNOrxTw/s1600/06+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-KbOf2pEIZo0/U6IwHd42H4I/AAAAAAABEnI/dq-BdNOrxTw/s400/06+Gurkensuppe.JPG" /></a><br />
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06 水の量によって ブイヨン あるいわ コンソメ<br />
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<a href="http://2.bp.blogspot.com/-Mdedlu-ZAo8/U6IwNE93BcI/AAAAAAABEnQ/q8AC3oghvR4/s1600/07+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-Mdedlu-ZAo8/U6IwNE93BcI/AAAAAAABEnQ/q8AC3oghvR4/s400/07+Gurkensuppe.JPG" /></a><br />
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07 味つき 塩 と あらびきコショウ<br />
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<a href="http://4.bp.blogspot.com/-k6h1vI1nMiM/U6IwTvZZ0DI/AAAAAAABEnY/F7g-uokFt5c/s1600/08+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-k6h1vI1nMiM/U6IwTvZZ0DI/AAAAAAABEnY/F7g-uokFt5c/s400/08+Gurkensuppe.JPG" /></a><br />
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08 / 09 中華風味は可能<br />
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<a href="http://2.bp.blogspot.com/-4fr1WEQyjhQ/U6Iw5VVWuOI/AAAAAAABEno/mNyuf7go0wA/s1600/10+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-4fr1WEQyjhQ/U6Iw5VVWuOI/AAAAAAABEno/mNyuf7go0wA/s400/10+Gurkensuppe.JPG" /></a><br />
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10 ハンドブレンダーで細かくして<br />
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<a href="http://3.bp.blogspot.com/-LsJx6XXx3kM/U6Iw_JTgVQI/AAAAAAABEnw/4DOd_PubykE/s1600/11+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-LsJx6XXx3kM/U6Iw_JTgVQI/AAAAAAABEnw/4DOd_PubykE/s400/11+Gurkensuppe.JPG" /></a><br />
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11 生クリーミを入れる<br />
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<a href="http://4.bp.blogspot.com/-ckD_ixa1w-s/U6IxElHBJPI/AAAAAAABEn4/bkruZWCqpHc/s1600/12+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-ckD_ixa1w-s/U6IxElHBJPI/AAAAAAABEn4/bkruZWCqpHc/s400/12+Gurkensuppe.JPG" /></a><br />
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12 スープができた<br />
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<a href="http://3.bp.blogspot.com/-1JGPrCvs-hw/U6IwunFns7I/AAAAAAABEng/wc8uZiQO8Qg/s1600/09+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-1JGPrCvs-hw/U6IwunFns7I/AAAAAAABEng/wc8uZiQO8Qg/s400/09+Gurkensuppe.JPG" /></a><br />
13 トッピング 鮭フレーク<br />
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<a href="http://3.bp.blogspot.com/-pGANbG_vV8k/U6Ixgt6yO9I/AAAAAAABEoI/k3hs3NEE-DU/s1600/13+Gurkensuppe.JPG" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-pGANbG_vV8k/U6Ixgt6yO9I/AAAAAAABEoI/k3hs3NEE-DU/s400/13+Gurkensuppe.JPG" /></a><br />
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<b><span style="font-size: large;">14 いただきます</span></b><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-73576370038007428692014-06-10T17:48:00.001-07:002014-06-10T17:54:29.246-07:00Number Eight 8<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b>The Number Eight - 8 </b></span><br />
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<span style="font-size: large;"><b>The Lucky Number Eight </b></span><br />
Eight (八 hachi, ya) is also considered a lucky number in Japanese culture, but the reason is different from that in Chinese culture. Eight gives an idea of growing prosperous, because the letter (八) broadens gradually.<br />
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The Japanese thought eight (や ya) as a holy number in the ancient times. The reason is less well understood, but it is thought that it is related to the fact they used eight to express large numbers vaguely such as manyfold (やえはたえ Yae Hatae) (literally, eightfold and twentyfold), many clouds (やくも Yakumo) (literally, eight clouds), millions and millions of Gods (やおよろずのかみ Yaoyorozu no Kami) (literally, eight millions of Gods), etc. <br />
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It is also guessed that the ancient Japanese gave importance to pairs, so some researchers guess twice as four (よ yo), which is also guessed to be a holy number in those times because it indicates the world (north, south, east, and west) might be considered a very holy number.<br />
<a href="http://en.wikipedia.org/wiki/8_%28number%29"><span style="font-size: 85%;">© More in the WIKIPEDIA !</span></a><br />
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<b>Assorted steamed foods for celebration.</b><br />
Eight ingredients are steamed and served in each bowl in this dish. <br />
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<a href="http://3.bp.blogspot.com/-aBLB5qHYxEA/U5enyB-RWEI/AAAAAAABEJk/IzHLzcE-tLQ/s1600/washoku+luck.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-aBLB5qHYxEA/U5enyB-RWEI/AAAAAAABEJk/IzHLzcE-tLQ/s400/washoku+luck.jpg" /></a><br />
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The Japanese people consider the number eight as a lucky number, as the Kanji character for "eight" (八) signifies a spreading fortune i.e. bright future. <br />
The dish is an important item in a celebratory meal, a dish which is typical of the Japanese people who wish for good fortune in their meals.<br />
<a href="https://www.facebook.com/thesamuraigourmet.jp/photos/a.143254499083245.36187.129939340414761/640923982649625/?type=1&theater">- source : Samurai Gourmet - facebook </a> <br />
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<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-41033417099828611032014-05-09T14:27:00.003-07:002014-05-10T17:59:48.953-07:00Samurai Gourmet<a href="http://darumasan.blogspot.jp/"><span style="font-size: 78%;">[ . BACK to DARUMA MUSEUM TOP . ]</span></a><br />
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<span style="font-size: large;"><b>The Samurai Gourmet</b> "武士の食卓" </span><br />
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<a href="https://www.google.co.jp/search?q=The+Samurai+Gourmet&source=lnms&tbm=isch&sa=X&ei=NEVtU4zWIce_kQWMioAg&ved=0CAYQ_AUoAQ&biw=1680&bih=912#imgdii=_"><img border="0" src="http://1.bp.blogspot.com/-I4fVMwi74wc/U21Fjbw563I/AAAAAAABCkw/Cr7a1RCADoY/s1600/samurai+gourmet.jpg" /></a><br />
<a href="http://www.amazon.com/The-Samurai-Gourmet-Kanna-Himiya/dp/1935548336">- source : www.amazon.com </a> <br />
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<a href="https://www.google.co.jp/search?q=The+Samurai+Gourmet&source=lnms&tbm=isch&sa=X&ei=NEVtU4zWIce_kQWMioAg&ved=0CAYQ_AUoAQ&biw=1680&bih=912#imgdii=_"><img border="0" src="http://1.bp.blogspot.com/-Vnv1_WfI0Ik/U21GF5izo6I/AAAAAAABCk4/ZdiSXGn0iNA/s400/samurai+wide.jpg" /></a><br />
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<span style="font-size: medium;"><b>The Samurai Gourmet "武士の食卓"</b></span><br />
Check out the many recipes on facebook !<br />
<a href="https://www.facebook.com/thesamuraigourmet.jp">- source : facebook </a> <br />
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<b>Yutori Meshi 湯取り飯 (boiled rice)</b><br />
This dish was used as combat ration in ancient times. White rice is made into a ball, then meat mixed with miso paste is put inside. The ball is fried in oil and brought to the battlefield as a preserved food.<br />
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Boiling water is poured over the ball for eating. This hot meal was preferred in the winter. The same dish was eaten by all ranks of samurai from generals to foot soldiers ("Ashigaru" in Japanese) to pray for victory in battle<br />
<a href="https://www.facebook.com/thesamuraigourmet.jp/photos/a.143254499083245.36187.129939340414761/618657434876280/?type=1&theater">- source : facebook </a> <br />
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<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
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<a href="http://washokufood.blogspot.jp/2008/04/samurai-cooking.html"><span style="font-size: 130%;">. Samurai Cooking . </span> </a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-75291953634527214612014-05-02T18:00:00.000-07:002014-05-10T18:08:43.331-07:00Jomon Cooking <a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b> Jomon Cooking </b></span><br />
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<b><span style="font-size: large;">The Jōmon period (縄文時代 Jōmon jidai) </span></b><br />
is the time in Prehistoric Japan from about 12,000 BC and in some cases cited as early as 14,500 BC to about 300 BC, when Japan was inhabited by a hunter-gatherer culture which reached a considerable degree of sedentism and cultural complexity.<br />
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. . .Within the archipelago the vegetation was transformed by the end of the Ice Age. In southwestern Honshu, Shikoku, and Kyushu, broadleaf evergreen trees dominated the forests, whereas broadleaf deciduous trees and conifers were common in north-eastern Honshu and southern Hokkaido. Many native tree species, such as beeches, buckeyes, chestnuts, and oaks produced edible nuts and acorns. These provided abundant sources of food for humans and animals.<br />
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In the northeast, the plentiful marine life carried south by the Oyashio current, especially salmon, was an additional major source of food. Settlements along both the Sea of Japan and the Pacific Ocean subsisted on immense amounts of shellfish, leaving distinctive middens (mounds of discarded shells and other refuse) that are now prized sources of information for archeologists. <br />
Other sources of food meriting special mention include deer, wild boar, yam-like tubers and other wild plants, and freshwater fish.<br />
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<a href="http://2.bp.blogspot.com/-qmWFgP5dDR8/U27M3ZT-2JI/AAAAAAABCmw/w47r8O_vPzM/s1600/jomon+vessel.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-qmWFgP5dDR8/U27M3ZT-2JI/AAAAAAABCmw/w47r8O_vPzM/s1600/jomon+vessel.JPG" /></a><br />
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... The earliest vessels were mostly smallish round-bottomed bowls 10–50 cm high that are assumed to have been used for boiling food, and perhaps storing it beforehand. <br />
<a href="http://en.wikipedia.org/wiki/J%C5%8Dmon_period"><span style="font-size: 85%;">© More in the WIKIPEDIA !</span></a><br />
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<span style="font-size: large;">Jomon cuisine: <b>What went into the Jomon pots</b>?</span><br />
Jomon people who lived on the coasts liked hearty seafood stews, made up of various fish, clams and other shellfish catches of the day. The ingredients would have varied with the seasons. The food was cooked in large conical or rounded pots with tapered or pointy bottoms that sat well in the soil and ash of the bonfire or hearth. <br />
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. . . Egoma oil may have been used to coat or flavor the cookies. Shiso beefsteak herb (Perilla frutescens) was used to season and garnish raw fish dishes. <br />
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Many of the pit houses were equipped with a firepit with a smoke tunnel that may have been used to smoke meat.<br />
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MORE<br />
<a href="http://heritageofjapan.wordpress.com/just-what-was-so-amazing-about-jomon-japan/ways-of-the-jomon-world-2/jomon-crafts-and-what-they-were-for/ways-of-the-jomon-world/jomon-cuisine-what-went-into-the-jomon-pots/">- source : heritageofjapan.wordpress.com - Aileen Kawagoe </a> <br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-38154866898193570422013-12-24T16:55:00.000-08:002013-12-25T17:02:39.536-08:00nanchatte raamen<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b> nanchatte raamen なんちゃってラーメン sweet "noodle soup" </b></span><br />
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A confectionery store in suburban Saitama is generating a buzz thanks to its uniquely deceiving assortment of sweets.<br />
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One of them is the “<b>Nanchatte ramen</b>,” which can translate roughly as “fake ramen noodle.” The name sounds like a Chinese dish, but in reality it’s a cake — that looks exactly like ramen.<br />
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“I wanted to create sweets more amusing and with more impact for customers,” explained Hiromichi Iino, president of the Japanese and Western confectionery store <b>Baigetsudo in Honjo, Saitama</b> Prefecture.<br />
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The store was founded in 1897 and sells traditional Japanese confectionery, including “monaka,” a treat with adzuki bean jam filling sandwiched between two wafers.<br />
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For the finishing touch, several items made from “nerikiri” bean paste are placed on the surface of the “broth” to substitute for common ramen toppings, including “char siu” pork and “menma” lactate-fermented bamboo shoots, while pistachios stand in for green onions, Iino said.<br />
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The hard part about creating this dish was finding an appropriate combination of ingredients to ensure it tasted good, Iino said.<br />
<a href="http://www.japantimes.co.jp/news/2013/12/25/national/patissier-of-fakes-takes-the-cake-eats-it-too/">- source : www.japantimes.co.jp/news </a> <br />
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<b><span style="font-size: large;">なんちゃってラーメン</span></b><br />
<a href="http://4.bp.blogspot.com/-igrF3rRu54Y/Urt_aLDWHHI/AAAAAAAA_fo/gDkmu1ZxZKg/s1600/nanchatte+ramen+01.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-igrF3rRu54Y/Urt_aLDWHHI/AAAAAAAA_fo/gDkmu1ZxZKg/s1600/nanchatte+ramen+01.jpg" /></a><br />
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トトロにそっくりのケーキ<br />
cakes like Tottoro and many more <br />
<a href="http://entabe.jp/news/article/1769">- source : entabe.jp/news </a> <br />
<br />
<br />
<a href="http://washokufood.blogspot.jp/2008/02/wagashi-sweets.html"><span style="font-size: 130%;">. Wagashi 和菓子 sweets from Japan . </span> </a><br />
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<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
<br />
***** <a href="http://washokufood.blogspot.jp/2008/04/ramen.html"><span style="font-size: 130%;">. Raamen, Ramen, ラーメン Chinese noodle soup . </span> </a><br />
<br />
<br />
<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
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<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
<br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-32391853446946582692013-11-20T16:11:00.001-08:002013-11-20T16:25:25.451-08:00Rito Keizai Shimbun<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b> Rito Keizai Shimbun - Island News </b></span><br />
<br />
<span style="font-size: large;">The Archipelago News</span><br />
<br />
<span style="font-size: 78%;">- quote</span><br />
<span style="font-size: large;">ritoo keizai shinbun 離島経済新聞 </span><br />
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<a href="http://2.bp.blogspot.com/-vgfg24GoKCs/Uo1Q-hKjD5I/AAAAAAAA-Lk/QXUFfO5HGkw/s1600/ritokei+newspaper.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-vgfg24GoKCs/Uo1Q-hKjD5I/AAAAAAAA-Lk/QXUFfO5HGkw/s1600/ritokei+newspaper.JPG" /></a><br />
<a href="http://ritokei.com/">- source : http://ritokei.com/ </a> <br />
<br />
代表 鯨本あつこ - Isamoto Atsuko <br />
役員 大久保昌宏<br />
小山田サトル<br />
黒崎輝男<br />
<br />
<a href="https://www.facebook.com/ritokei">- www.facebook.com/ritokei </a> <br />
<br />
Isamoto Atsuko introduced islands, especially their food specialities.<br />
<br />
<br />
Dishes from Amami Oshima <br />
<a href="http://ritokei.com/contents/2013/11/12/news/">- 奄美群島 - </a> <br />
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<span style="font-size: 130%;"><b>*****************************</b></span><br />
<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
<br />
<br />
<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
<br />
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<a href="https://www.facebook.com/groups/604711209546884/"><img border="0" src="http://3.bp.blogspot.com/-jcvkABOjmLU/UmMmlFYKt7I/AAAAAAAA81k/jmiYF9ApXO8/s320/facebook+washoku.jpg" /></a><br />
<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
<br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-14331555729909844972013-11-11T21:03:00.000-08:002013-11-11T21:23:30.954-08:00B-1 Grand Prix Aichi<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a> <br />
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<span style="color: #b45f06;"><b><span style="font-size: large;">B-1 Grand Prix - Aichi</span></b></span><br />
<br />
<span style="font-size: large;">B-1グランプリin豊川</span><br />
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<a href="http://2.bp.blogspot.com/-oWvfBAuVQZo/UoG3twq4WzI/AAAAAAAA91U/wYxUvIK_tUI/s1600/b1+aichi.jpg" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-oWvfBAuVQZo/UoG3twq4WzI/AAAAAAAA91U/wYxUvIK_tUI/s1600/b1+aichi.jpg" /></a><br />
<a href="http://toyokawa.b-1grandprix.com/">- source : toyokawa.b-1grandprix.com </a> <br />
<br />
Namie Yakisoba Taikoku 浪江焼麺太国<br />
<br />
Towada 十和田バラ焼きゼミナール<br />
<br />
熱血!!勝浦タンタンメン船団<br />
<br />
<br />
第5位 久慈まめぶ部屋 岩手県久慈市<br />
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<br />
<span style="font-size: 78%;">- quote</span><br />
<b>Namie evacuees bag food trophy</b><br />
<br />
NAGOYA – Fried noodles served up by nuclear evacuees of the town of Namie, Fukushima Prefecture, won first prize in this year’s low-price popular food contest B-1 Grand Prix held in the city of Toyokawa, Aichi Prefecture, over the weekend.<br />
<br />
The Namie team, whose members had to flee their town at the March 2011 start of the meltdown crisis at Tokyo Electric Power Co.’s Fukushima No. 1 nuclear plant, served <b>Namie “yakisoba” fried noodles </b>in the contest, the eighth to be held so far.<br />
It was the first time for Namie residents to win the competition, although the group has taken part in the event three times before.<br />
<br />
Second prize went to a group representing the city of Towada in Aomori Prefecture. The group, which served Towada “barayaki” — beef flanks grilled on a hot plate with onions seasoned with a spicy-sweet soy-based sauce — is comprised of volunteers and was established in 2008 to help revitalize the city.<br />
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Third prize, meanwhile, went to a group from the city of Katsuura in Chiba Prefecture that served “tan tan men” spicy Chinese-style boiled noodles.<br />
<br />
“Mamebu-jiru” soup was a local specialty offered by people from Kuji, in Iwate Prefecture.<br />
The offering enabled the city, badly damaged by the March 11, 201 tsunami, to place fifth.<br />
<br />
Namie yakisoba owes its flavor to the thick pan-fried noodles resembling “udon,” a type of thick wheat noodle, served with pork and bean sprouts doused in Worcestershire sauce.<br />
<br />
“Everyone, what happens to Fukushima is not always bad,” said Sadayuki Yashima, giving cheer to people in Fukushima, while the 45-year-old leader of the group from Namie received the chopstick-shaped trophy.<br />
<br />
A record number of 64 groups participated in this year’s contest.<br />
<a href="http://www.japantimes.co.jp/news/2013/11/11/national/namie-evacuees-bag-food-trophy/#.UoG2KCeGdIU">- source : www.japantimes.co.jp/news </a> <br />
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<br />
B-1 Grand Prix is <b>"selling each town"</b> instead of only providing foods. <br />
The exhibitors is not the restaurant cooks, but they are the groups developing the some projects at each town. Members of groups will not only provide some local foods but also be walking with each original character, based on their historic, playing some instrument music and playing a part.<br />
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<a href="http://1.bp.blogspot.com/-4uWNcuvZaV8/UoG5DvCPy8I/AAAAAAAA91g/MBmS_TrVq04/s1600/toyokawa+b+1.jpg" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-4uWNcuvZaV8/UoG5DvCPy8I/AAAAAAAA91g/MBmS_TrVq04/s1600/toyokawa+b+1.jpg" /></a><br />
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<a href="http://www.goldenjipangu.com/131109b1.html"><span style="font-size: 78%;"> source : www.goldenjipangu.com </span> </a><br />
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<br />
<b>Namie Yakisoba Taikoku</b> 浪江焼麺太国<br />
<br />
<a href="https://www.google.co.jp/search?q=%E6%B5%AA%E6%B1%9F%E7%84%BC%E9%BA%BA%E5%A4%AA%E5%9B%BD&source=lnms&tbm=isch&sa=X&ei=V7qBUtnUPMPPkwXrvoGwAQ&ved=0CAcQ_AUoAQ&biw=1680&bih=912" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-Sn3d2nOJvlo/UoG6sx8ymtI/AAAAAAAA91s/RF6kraCUl_E/s400/tohoku+yakisoba.jpg" /></a><br />
<br />
<a href="http://www.namie-yakisoba.com/">- source : namie-yakisoba.com</a> <br />
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<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span> <br />
<br />
***** <a href="http://washokufood.blogspot.jp/2010/03/b-kyu-okayama.html"> Grade B Gourmet in Okayama prefecture </a> <br />
<br />
***** <a href="http://japan-afterthebigearthquake.blogspot.jp/"><span style="font-size: 130%;">. Japan - after the BIG earthquake March 2011 . </span> </a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-19284899831218709832013-11-11T19:46:00.000-08:002013-11-11T20:22:52.348-08:00inoshishi wild boar 2013<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<b><span style="font-size: large;">inoshishi 猪 wild boar 2013 </span></b><br />
<br />
Botannabe 牡丹鍋 (ぼたんなべ) Wild boar stew<br />
lit. "<b>peony stew</b>".<br />
shishinabe 猪鍋(ししなべ)、inoshishinabe いのしし鍋 <br />
"whale of the mountain", yamakujira 山鯨(やまくじら)<br />
<i>kigo for winter<br />
</i><br />
Wildschwein-Eintopf<br />
<br />
<a href="https://www.google.co.jp/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1680&bih=881&q=%E7%89%A1%E4%B8%B9%E9%8D%8B&oq=%E7%89%A1%E4%B8%B9%E9%8D%8B&gs_l=img.12..0j0i24l8j0i10i24.1788.1788.0.3220.1.1.0.0.0.0.91.91.1.1.0....0...1ac.1.31.img..0.1.90.JzZ3zng7lHs#imgdii=_" imageanchor="1"><img border="0" height="400" src="http://3.bp.blogspot.com/-LvKrdKSbYAY/UoGlnMYbSbI/AAAAAAAA90s/W6eNkdcp4oo/s400/botan+nabe.jpg" width="373" /></a><br />
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<a href="http://worldkigo2005.blogspot.jp/2006/11/wild-boar-inoshishi-05.html"><span style="font-size: 130%;">. WKD : Wild Boar (inoshishi 猪) . </span> </a><br />
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Wild boars have become a huge problem in many regions of Japan, some even come down to Kobe city and roam the streets, hurting people, destroying crops . . .<br />
<br />
<br />
<span style="font-size: 78%;">- quote</span><br />
<b>Deer a pest said best served as local delicacy</b><br />
To reduce the damage done to the environment by birds and other animals, major security company <b>Alsok</b> began a monitoring service this summer in which people helping hunters are notified by email when something lands in their traps.<br />
Certified hunters have been setting traps to catch boar, deer and other pesky animals and then selling the trapped animals, but checking the traps is usually done by local residents.<br />
Securing such manpower is not easy in mountainous areas, where young people are scarce.<br />
<br />
Alsok began selling a monitoring device Aug. 1 that sends an email to nearby residents when an animal is ensnared.<br />
“We thought the sensor technology we developed in our security business would be useful for vermin control,” Kiichi Fukuda of Alsok said.<br />
<br />
. . . Wild boar is considered a delicacy and the meat is often sold to high-class restaurants.<br />
Not so with venison, however. Only 20 to 30 percent of deer meat makes it to human dinner tables, according to estimates.<br />
<br />
. . . Hideharu Ishizaki, who operates the <b>Ezo Shi Cafe</b> in the Sangenjaya district in Setagaya Ward, Tokyo, said deer from Hokkaido have more meat than their Honshu counterparts.<br />
Some 10 to 15 kg of meat can be utilized for food from a Honshu deer, whereas the typical Hokkaido deer yields 25 to 40 kg. This makes the meat of Hokkaido deer, which can regularly be found in supermarkets across the prefecture, about ¥1,000 cheaper per kilogram.<br />
<br />
. . . Based in Tanba, Hyogo Prefecture, <b>Tanba Hime Momiji</b> processes and sells deer meat. President Masao Yanagawase . . . Masahito Yamazaki, director of Mitaya Sohonke, which processes and sells high-quality meat, including ham and sausage, joined Yanagawase and Maekawa in their mission to promote venison . . . In addition, Maekawa founded <b>EG Cycle</b>, which makes and sells dog food containing venison.<br />
<br />
. . . <b>Advance Co.,</b> which operates a chain of restaurants in Nagahama, Shiga Prefecture, began offering deer curry for ¥880, more expensive than regular curry, in May 2010.<br />
Advance is a franchisee of curry restaurant chain <b>CoCo Ichibanya</b>.<br />
<br />
. . . the nonprofit organization <b>Companions in Metasequoia Forest</b>, which promotes outdoor activities in Gujo, Gifu Prefecture, . . .Go Nagayoshi of the NPO<br />
<br />
. . . <b>Inoshikacho</b> uses the meat from these animals to make jerky <br />
<br />
. . . Mari Hayashi operates the <b>Ai deer cooking school</b> in Takarazuka, Hyogo Prefecture, <br />
<br />
. . . “We should create groups of experts who can do everything from hunting to forest management,” Gifu University professor Masatsugu Suzuki said.<br />
<a href="http://www.japantimes.co.jp/news/2013/11/11/national/deer-a-pest-said-best-served-as-local-delicacy/#.UoGmtCeGdIU">- source : www.japantimes.co.jp </a> <br />
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ALSOKの鹿・イノシシ・高級作物対策 <br />
<a href="http://matsue.mypl.net/shop/00000063131/news?d=619884">- source : matsue.mypl.net/shop </a> <br />
<br />
<br />
Ezo Shi Cafe エゾシカフェってなんですか?<br />
<a href="http://ezoshicafe.q-easy.jp/">- source : ezoshicafe.q-easy.jp </a> <br />
<br />
<br />
Tanba Hime Momiji - 丹波鹿 - 丹波姫もみじ<br />
<a href="http://tanba2005.co.jp/">- source : tanba2005.co.jp</a> <br />
<br />
<br />
Advance Co - Curry and Smile Co. アドバンス鹿カレー物語 <br />
<a href="http://group-adv.com/">- source : group-adv.com </a> <br />
<br />
<br />
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<a href="https://www.google.co.jp/search?hl=en&site=imghp&tbm=isch&q=coco+ichibanya+logo&revid=466780862&biw=1680&bih=881&dpr=1#imgdii=_" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-yEdpTx1dYLQ/UoGrZCIcp2I/AAAAAAAA908/9rTYEhxnPlM/s400/coco+ichiban.jpg" /></a><br />
Coco Ichibanya<br />
<a href="http://www.ichibanya.co.jp/comp/index.html">- source : ichibanya.co.jp </a> <br />
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InoShika MetaMori メタセコイアの森<br />
<a href="http://www.musublog.jp/blog/metamori/?entry_id=5357">- source : musublog.jp/blog/metamori </a> <br />
<br />
InoShikaChoo ジビエ料理「猪鹿鳥料理」<br />
<a href="http://www.ino-shika-cho.jp/">- source : ino-shika-cho.jp </a> <br />
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<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
<br />
***** <a href="http://washokufood.blogspot.jp/2008/04/mori-no-megumi.html"><span style="font-size: 130%;">. Mori no Megumi - Food from the Woods . </span> </a><br />
<br />
<br />
<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
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<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
<br />
<br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com3tag:blogger.com,1999:blog-3191835248953933738.post-86010814897409907392013-11-10T17:13:00.000-08:002013-11-18T18:05:02.556-08:00daizuko - soybean flour<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b>daizuko 大豆粉 soybean flour, soy flour </b></span><br />
<br />
<span style="font-size: 78%;">- quote</span><br />
The beans can be processed in a variety of ways. Common forms of soy (or soya) include soy meal, soy flour, soy milk, tofu, textured vegetable protein (TVP, which is made into a wide variety of vegetarian foods, some of them intended to imitate meat), tempeh, soy lecithin and soybean oil. <br />
Soybeans are also the primary ingredient involved in the production of soy sauce (shoyu).<br />
<br />
<span style="font-size: large;">Soy flour </span>refers to soybeans ground finely enough to pass through a 100-mesh or smaller screen where special care was taken during desolventizing (not toasted) to minimize denaturation of the protein to retain a high protein dispersibility index, for uses such as food extrusion of textured vegetable protein. It is the starting material for production of soy concentrate and soy protein isolate.<br />
<br />
Soy flour is made by roasting the soybean, removing the coat, and grinding into a flour. Soy flour is manufactured with different fat levels.<br />
<br />
Defatted soy flour is obtained from solvent extracted flakes, and contains less than 1% oil.<br />
"Natural or full-fat soy flour is made from unextracted, dehulled beans, and contains about 18% to 20% oil." Its high oil content requires the use of a specialized Alpine Fine Impact Mill to grind rather than the usual hammer mill. Full-fat soy flour has a lower protein concentration then defatted flour.<br />
Low-fat soy flour is made by adding some oil back into defatted soy flour. Fat levels range from 4.5% to 9%.<br />
Soy lecithin can be added (up to 15%) to soy flour to make lecithinated soy flour. It increases dispersibility and gives it emulsifying properties.<br />
Soy flour has 50% protein and 5% fiber. It has higher levels of protein, thiamine, riboflavin, phosphorus, calcium, and iron than wheat flour. It does not contain gluten. As a result, yeast-raised breads made with soy flour are dense in texture. Among many uses, soy flour thickens sauces, prevents staling in baked food, and reduces oil absorption during frying. Baking food with soy flour gives it tenderness, moistness, a rich color, and a fine texture.<br />
Soy grits are similar to soy flour except the soybeans have been toasted and cracked into coarse pieces.<br />
<b>Kinako</b> is a soy flour used in Japanese cuisine.<br />
<a href="http://en.wikipedia.org/wiki/Soybean"><span style="font-size: 85%;">© More in the WIKIPEDIA !</span></a><br />
<br />
<br />
<a href="https://www.google.co.jp/search?q=%E5%A4%A7%E8%B1%86%E7%B2%89+%E9%BA%BA&source=lnms&tbm=isch&sa=X&ei=57yKUvPnL8yErAfU2YD4Cw&sqi=2&ved=0CAcQ_AUoAQ&biw=1680&bih=912#imgdii=_" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-xbIQNNGLstc/Uoq9LfrOnnI/AAAAAAAA-F8/fOcejX7tU3I/s1600/daizu+udon.jpg" /></a><br />
daizu udon 大豆うどん <b>Udon</b> noodles with soybean flour<br />
<br />
<br />
<a href="http://wkdhaikutopics.blogspot.jp/2007/03/beans-mame.html"><span style="font-size: 130%;">. WKD : daizu 小豆 soy beans . </span> </a><br />
<br />
<a href="http://washokufood.blogspot.jp/2008/07/mochi.html"><span style="font-size: 130%;">. kinako 黄な粉 "yellow flour" from roasted soy beans . </span> </a><br />
<br />
The latest fad is now flour from soybeans for noodles and baking.<br />
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<a href="https://www.google.co.jp/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1680&bih=881&q=%E5%A4%A7%E8%B1%86%E7%B2%89&oq=%E5%A4%A7%E8%B1%86%E7%B2%89&gs_l=img.12..0l4j0i24l6.1050.1050.0.2363.1.1.0.0.0.0.125.125.0j1.1.0....0...1ac.1.31.img..0.1.125.f8ME8i4AvQM#hl=en&q=%E5%A4%A7%E8%B1%86%E9%BA%BA&tbm=isch&imgdii=_" imageanchor="1"><img border="0" height="300" src="http://3.bp.blogspot.com/-c5dm177fRds/Uoq-FcdfVtI/AAAAAAAA-GE/FopLQSXj-s0/s400/daizu+men+noodles.jpg" width="400" /></a><br />
<a href="http://www.dietdiet.info/40/65/000727.html"><span style="font-size: 78%;"> source : www.dietdiet.info </span> </a><br />
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<span style="font-size: large;">daizu men 大豆麺 soybean noodles</span><br />
noodles made from percent soybean flour. They have less sugar than normal Chinese noodles, less calories and more fibers, so they are good for your diet.<br />
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<a href="http://3.bp.blogspot.com/-bP_U6lbEUBg/UorAlPipscI/AAAAAAAA-GY/IupIjET73r4/s1600/soykarat.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-bP_U6lbEUBg/UorAlPipscI/AAAAAAAA-GY/IupIjET73r4/s1600/soykarat.jpg" /></a><br />
Otsuka Pharmaceutical Co. - SoyCarat snacks<br />
<a href="http://www.otsuka.co.jp/en/product/soycarat/"><span style="font-size: 78%;"> source : www.otsuka.co.jp </span> </a><br />
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<a href="http://3.bp.blogspot.com/-8J-0gK_QEp0/Uoq_z49MNKI/AAAAAAAA-GQ/gn0bAT2QUeE/s1600/tanita+daizu+kurita.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-8J-0gK_QEp0/Uoq_z49MNKI/AAAAAAAA-GQ/gn0bAT2QUeE/s1600/tanita+daizu+kurita.jpg" /></a><br />
Kuriyama snacks with soybean flour<br />
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Kuriyama Beika Co. 栗山米菓 in Niigata<br />
<a href="http://www.team-lab.net/en/portfolio/memodesk/kuriyamaoffice.html"><span style="font-size: 78%;"> source : kuriyamaoffice.html </span> </a><br />
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<a href="http://3.bp.blogspot.com/-xKRvIZHEKp4/UorBcNuTFkI/AAAAAAAA-Gg/8B7Ut0ecFMI/s1600/soybean+home+bakery.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-xKRvIZHEKp4/UorBcNuTFkI/AAAAAAAA-Gg/8B7Ut0ecFMI/s1600/soybean+home+bakery.jpg" /></a><br />
scones from soybean flour, prepared in a <span style="font-size: large;">home bakery </span><br />
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Sugar is reduced by about 60 percent, but the isoflavones are available.<br />
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Panasonic Corp. <br />
<a href="http://panasonic.jp/bakery/"><span style="font-size: 78%;"> source : panasonic.jp/bakery </span> </a><br />
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<a href="https://www.google.co.jp/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1680&bih=881&q=%E5%A4%A7%E8%B1%86%E7%B2%89&oq=%E5%A4%A7%E8%B1%86%E7%B2%89&gs_l=img.12..0l4j0i24l6.1050.1050.0.2363.1.1.0.0.0.0.125.125.0j1.1.0....0...1ac.1.31.img..0.1.125.f8ME8i4AvQM#imgdii=_" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-1AXcZ2Qm5Yk/UorGhDnWbPI/AAAAAAAA-Gw/kJitRjk8ROQ/s1600/daizuko+sono+mama.jpg" /></a><br />
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<b>More products with daizuko flour</b><br />
<a href="https://www.google.co.jp/search?hl=en&site=imghp&tbm=isch&source=hp&biw=1680&bih=881&q=%E5%A4%A7%E8%B1%86%E7%B2%89&oq=%E5%A4%A7%E8%B1%86%E7%B2%89&gs_l=img.12..0l4j0i24l6.1050.1050.0.2363.1.1.0.0.0.0.125.125.0j1.1.0....0...1ac.1.31.img..0.1.125.f8ME8i4AvQM#imgdii=_">. . . CLICK here for Photos !</a> <br />
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<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
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***** <a href="http://wkdhaikutopics.blogspot.jp/2007/03/beans-mame.html"><span style="font-size: 130%;">. WKD : daizu 小豆 soy beans . </span> </a><br />
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<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
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<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com0tag:blogger.com,1999:blog-3191835248953933738.post-28885250584056494982013-11-09T19:18:00.001-08:002013-11-10T00:02:28.875-08:00kinkatsu - active bacteria<a href="http://worldkigodatabase.blogspot.com/"><span style="font-size: 78%;">[ . BACK to WORLDKIGO TOP . ]</span></a><br />
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<span style="color: #993399; font-size: 130%;"><b> kinkatsu 菌活 active bacteria </b></span><br />
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<span style="font-size: 78%;">- quote</span><br />
Japanese mushroom commercial with erotic overtones nears 3 million hits on YouTube<br />
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In Japan, <b>Hokto</b> is to mushrooms what Chiquita is to bananas: a household name that people know but aren’t overly excited by – until now!<br />
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The mushroom growers have been releasing an increasingly sexy line of commercials that seem to get pulled from the airwaves soon after debuting. The latest one, titled “Splendid Mushroom Kinkatsu,” depicts a love affair between actors Jun Kaname in the role of the spirit of mushrooms and Sawa Suzuki as the middle-aged woman he continuously haunts and seductively whispers about mushrooms to. As far as mushrooms go, this is pretty hot.<br />
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<a href="https://www.google.co.jp/search?q=%E8%8F%8C%E6%B4%BB&source=lnms&tbm=isch&sa=X&ei=H_t-UrTvBYrIkAXN-oHYBg&sqi=2&ved=0CAcQ_AUoAQ&biw=1876&bih=992&dpr=0.9" imageanchor="1"><img border="0" height="220" src="http://4.bp.blogspot.com/-jlJhDCcy4WY/Un77YVvQWXI/AAAAAAAA9wI/IN6yH0t49vs/s400/fb+kinkatsu.jpg" width="400" /></a><br />
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<a href="http://en.rocketnews24.com/2013/11/05/mushroom-commercial-with-erotic-overtones-nears-3-million-hits-on-youtube-%E3%80%90video%E3%80%91/">- source : en.rocketnews24.com </a> <br />
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<a href="http://4.bp.blogspot.com/-4ThpwnOtmc4/Un7_3sdD_aI/AAAAAAAA9wo/yi5lAGIZw2s/s1600/kinkatsu+blog.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-4ThpwnOtmc4/Un7_3sdD_aI/AAAAAAAA9wo/yi5lAGIZw2s/s1600/kinkatsu+blog.jpg" /></a><br />
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<a href="http://www.hokto-kinoko.co.jp/s/recipe/kinkatsu/index.html">- source : Hokto Kinkatsu no Susume </a> <br />
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<a href="http://4.bp.blogspot.com/-vg3e4h9UbTQ/Un78iinrwWI/AAAAAAAA9wc/lt49Ut80c2o/s1600/kinkatsu+mushrooms.jpg" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-vg3e4h9UbTQ/Un78iinrwWI/AAAAAAAA9wc/lt49Ut80c2o/s1600/kinkatsu+mushrooms.jpg" /></a><br />
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<span style="font-size: large;"><b>Recipes with mushrooms </b></span><br />
<span style="font-size: xx-small;">http://www.7netshopping.jp/books/detail/-/accd/1106329091 </span><br />
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<span style="font-size: large;">Yoghurt </span>is one of the best food items to invigurate your internal bacteria.<br />
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Things found on the way</span></b></span><br />
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からだがよろこぶ!菌活レシピ <b>recipes for kinkatsu food </b><br />
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<a href="https://www.google.co.jp/search?q=%E8%8F%8C%E6%B4%BB&source=lnms&tbm=isch&sa=X&ei=H_t-UrTvBYrIkAXN-oHYBg&sqi=2&ved=0CAcQ_AUoAQ&biw=1876&bih=992&dpr=0.9#imgdii=_" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-M7DSWQwo89s/Un77tHqMKPI/AAAAAAAA9wQ/ETGaXs1bbgk/s1600/kinkatsu+recipe.jpg" /></a><br />
CLICK for more info.<br />
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HAIKU and SENRYU</span></b></span><br />
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<span style="color: #cc6600; font-size: 130%;"><b>Related words</b></span><br />
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<a href="http://washokufood.blogspot.jp/2008/07/ki-no-ko-mushrooms-pilze.html"><span style="font-size: 130%;">. WKD : kinoko, ki no ko, take 茸, 菌 . </span> </a><br />
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<a href="http://washokufood.blogspot.jp/2008_04_01_archive.html"><span style="font-size: 130%;">. WASHOKU - GENERAL INFORMATION . </span> </a><br />
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<a href="https://www.facebook.com/groups/604711209546884/"><span style="font-size: 130%;">. <b>join ! WASHOKU - facebook group </b>. </span></a><br />
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:::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::Gabi Grevehttp://www.blogger.com/profile/16362456518166174106noreply@blogger.com1