Cooking Instructions 04

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Tai-Fu Zucchini Soup タイ風ズッキーニスープ　

材料


ズッチニ



玉ねぎ




グリーンカレーペースト と　ココナツミルク





1　玉ねぎを炒める





2　カレーペーストを入れる
量は辛さによって
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
MAE PLOY　－＞　AMAZON.CO.JP





3　刻んだ　ズッチニを入れる　3分を炒める



4　500ml　コンソメを入れる
ココナツミルクを入れる




5　混ぜて　10分とろ火で煮る





6　ハンドブレンダーで細かくして



7　味付け　塩　コショウー





8　いただきます


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Cooking Instructions 03

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Harissa Paste ハリッサ

ハリッサ（Harissa）とは、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。
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。



材料

唐辛子　　西川豆板醤
クミン　小匙一杯
コリアンダー　小匙一杯
キャラウェイ　小匙一杯
にんにく　3個
塩
オリーブオイル　大匙4杯

使ってもいい材料

レモンジュース　
ミント
ドライトマト
トマトペイスト
カイエンペッパー
パプリカ




材料をコップに入れる




ハンドブレンダーで細かくして




瓶に入れる


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. ズッチニ　スープ zucchini soup with ハリッサ . 　


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Harissa (Arabic: هريسة‎)
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.
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.
source : wikipedia has more


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Cooking Instructions 02

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Cooking Instructions 02


ズッチニ　スープ zucchini soup

1　材料



ズッチニ





じゃが芋








2　角切りにする






3　コンソメでゆでる





4　まず　コンソメの半分取る





5　ハンドブレンダーで細かくして

6　コンソメを適当に添わる





7　生クリームを入れる






8　小匙一杯　ハリッサを入れる

. Harissa Paste ハリッサ . 　






9　味付け　塩　コショウー






10　いただきます



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Cooking instructions 01

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- - - - - Cooking instructions 01



Gurkensuppe　胡瓜のスープ Cucumber soup





01　道具　鍋とスライサー





02　材料　胡瓜と玉葱





03　スープの刻んだ材料





04　水　この鍋　２L





05　鍋に水を入れた





06　水の量によって　ブイヨン　あるいわ　コンソメ





07　味つき　塩　と　あらびきコショウ





08　/ 09 中華風味は可能





10　ハンドブレンダーで細かくして





11　生クリーミを入れる





12　スープができた





13 　トッピング　鮭フレーク






14　いただきます



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Number Eight 8

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The Number Eight - 8

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The Lucky Number Eight
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.

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.

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.
©　More in the WIKIPEDIA !

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- quote
Assorted steamed foods for celebration.
Eight ingredients are steamed and served in each bowl in this dish.



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.
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.
- source : Samurai Gourmet - facebook


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Samurai Gourmet

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The Samurai Gourmet "武士の食卓"




- source : www.amazon.com




The Samurai Gourmet "武士の食卓"
Check out the many recipes on facebook !
- source : facebook

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Yutori Meshi　湯取り飯　 (boiled rice)
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.

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
- source : facebook


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Jomon Cooking

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Jomon Cooking

- quote
The Jōmon period (縄文時代 Jōmon jidai)
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.

. . .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.

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.
Other sources of food meriting special mention include deer, wild boar, yam-like tubers and other wild plants, and freshwater fish.



... 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.
©　More in the WIKIPEDIA !

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Jomon cuisine: What went into the Jomon pots?
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.

. . . 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.

Many of the pit houses were equipped with a firepit with a smoke tunnel that may have been used to smoke meat.

MORE
- source : heritageofjapan.wordpress.com - Aileen Kawagoe


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nanchatte raamen

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nanchatte raamen なんちゃってラーメン sweet "noodle soup"

- quote
A confectionery store in suburban Saitama is generating a buzz thanks to its uniquely deceiving assortment of sweets.

One of them is the “Nanchatte ramen,” 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.

“I wanted to create sweets more amusing and with more impact for customers,” explained Hiromichi Iino, president of the Japanese and Western confectionery store Baigetsudo in Honjo, Saitama Prefecture.

The store was founded in 1897 and sells traditional Japanese confectionery, including “monaka,” a treat with adzuki bean jam filling sandwiched between two wafers.
...
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.

The hard part about creating this dish was finding an appropriate combination of ingredients to ensure it tasted good, Iino said.
- source : www.japantimes.co.jp/news





- quote
なんちゃってラーメン


トトロにそっくりのケーキ
cakes like Tottoro and many more
- source : entabe.jp/news


. Wagashi　和菓子 sweets from Japan .




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Related words

***** . Raamen, Ramen, ラーメン Chinese noodle soup .


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Rito Keizai Shimbun

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Rito Keizai Shimbun - Island News

The Archipelago News

- quote
ritoo keizai shinbun 離島経済新聞


- source : http://ritokei.com/

代表　鯨本あつこ - Isamoto Atsuko
役員　大久保昌宏
小山田サトル
黒崎輝男

- www.facebook.com/ritokei

Isamoto Atsuko introduced islands, especially their food specialities.


Dishes from Amami Oshima
- 奄美群島 -



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B-1 Grand Prix Aichi

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B-1 Grand Prix - Aichi

Ｂ-１グランプリin豊川


- source : toyokawa.b-1grandprix.com

Namie Yakisoba Taikoku 浪江焼麺太国

Towada 十和田バラ焼きゼミナール

熱血！！勝浦タンタンメン船団


第５位　久慈まめぶ部屋　　岩手県久慈市

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- quote
Namie evacuees bag food trophy

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.

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 Namie “yakisoba” fried noodles in the contest, the eighth to be held so far.
It was the first time for Namie residents to win the competition, although the group has taken part in the event three times before.

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.

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.

“Mamebu-jiru” soup was a local specialty offered by people from Kuji, in Iwate Prefecture.
The offering enabled the city, badly damaged by the March 11, 201 tsunami, to place fifth.

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.

“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.

A record number of 64 groups participated in this year’s contest.
- source : www.japantimes.co.jp/news


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B-1 Grand Prix is "selling each town" instead of only providing foods.
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.



source :　www.goldenjipangu.com

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Namie Yakisoba Taikoku 浪江焼麺太国



- source : namie-yakisoba.com


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***** Grade B Gourmet in Okayama prefecture

***** . Japan - after the BIG earthquake March 2011 .


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