Japanese food culture, Food event in Tokyo, Japanese unique ingredients and classes
Rolled pork with spring vegetable
Julienned cooked with cod roe Carrot Shiri-shiri
Egg roll Tamago-yaki
Broccoli with mastered mayonnaise
Shio-Koji marinated chicken breast
Potato fried with seaweed flakes
Sauteed eggplant and pepper with miso sauce
Potato sauté with sausage in mustard sauce
Eggroll with Edamame
Broccoli with cod roe sauce
I prepared miso paste in March 22nd 2018, 2 month ago. Now the paste smells miso and the color become darker. The enzyme in Koji, rice malts activate in a plastic bag for fermentation.
The maillard reaction in Koji malt made the color darker, and the enzyme break down the protein in soy beans that made the soybeans very soft.
It seems like already miso paste, but I need to wait until May in 2019. I'll keep post how the miso paste will progress.
Most of Japanese elementary schools provide the school lunch for children.
Since the menus are organized by each school nutritionists, the lunch are well balanced and many children are looking forward to the lunch time. The parents also appreciate the lunch especially whose child are picky eater. Those children are good try to eat new food they don't eat at home, but with their friends. Children learn the food culture, what is the seasonal ingredients, and their local food through the daily lunch.
The menus are consist of carbohydrate, such as rice, bread or noodles, meat or fish for main dish, seasonal vegetables, soup and milk.
I was impressed to see the school lunch in the US, when I lived there, that the hot lunch at the school provided mostly pizza and potatoes. My son loved the lunch there and I thought it was wonderful that my son looking for something at the school.
This fried soft bread has been very popular, the unhealthy one 、since I was a elementary school girl. The bread is flied and dread with sugar. I believe this bread is on the menu once a month, and everybody looking forward to the day.
Since I'm a food education instructor, I have chances to instruct cooking to school children. Kids are always curious for ingredients and cooking I believe that come from their daily school lunch custom. Food that children eat effects the body and mental growth so the school lunch has an important role for them.
I went to learn how to make soy sauce in mid May.
The class offers lecture about soy sauce, which includes history, nutrition, fermentation, kinds of soy sauce and the processing.
I didn't have knowledge about soy sauce, so I learned a lot about soy sauce at this class.
This was just mixed all the ingredients in the bottle. It was dry and crumbly and couldn't imagine how it goes like soy sauce at this time. Needed to mix completely at this time.
Brought the bottle back to home. I will mix the ingredients every 2 days.
I will keep post it how it goes!
The ramen place "soranoiro" has been attracting local and visitors from the world. I knew this place heard from on TV gourmet programs and articles in magazines because this place awarded bib gourmand in Michelin.
I'm a MSG sensitive,so I rarely eat out ramen because commonly MSG is used in the kitchens for boosting umami of ramen flavor. However, it is good news for me the ramen here made from all natural ingredients and no MSG no preserves. Also, the place is my neighborhood, just 1 min from the grocery store I often go for shopping.
This is Special veggie soba. The noodles are orange colored from paprika, the flavor is bit sweet taste. The soup are made from vegetable broth made from vegetables such as cabbage and carrots, that contains so much umami. The garnish are various from sliced sweet potato, julienned cabbage and carrots, steamed barley and soft boiled eggs. Sounds like very healthy ramen, without guilt!
My son ordered Umadashi-soba, the soup is made from chicken stock and seafood and the garnish are chicken char-shu and pork char-shu.
Vegan ramen menu is available, I would recommend this place for vegan ramen lover.
As many ramen places, First you should buy ramen ticket at the entrance. All are written in Japanese, but there are ramen pictures at the button. Also English menus are available, you can ask the staffs, they are super friendly.
The space is no so big, and the staffs pay attention to the guests carefully.
You can take time to see the menus outside of the pace.
other articles about soranoiro
There is Tokyo station branch
I've visited Echigo-Yuzawa Station for sake tasting. There is a Sake Museum "Ponshu-kan" in the rear area of the station building. Echicgo-Yuzawa is in Niigata pref., and well known for skiing, rice harvest and Sake brewery. Many people visit for skiing during the season, from December to March.
Here, this lovely drunken guy happily welcome the visitor to this sake museum. This is my first visit this museum and had great time there!
There are 93 sake dispensers from the breweries in Niigata prefecture.
First I paid 500 yen fee at the entrance. I got 5 coins and a small tasting cup.
Each dispenser indicate how many coins required for tasting the sake. Mostly 1 or 2 coins and rarely 3 coins. There are taste descriptions on each machines, however, there are no English explanation.
This sake requires 2 coins. I inserted coins in the machine and press a button. Then the brewed sake poured the certain amount in the cup.
Here is condiments area. There are various kinds of salt and local miso. Those are goes with sake.
Various of local sake can be bough at the area. There are small size 180ml to large 1800ml bottles, great to drink at home and as a gift.
Hope you not too drunken at the museum.
Ponshu-kan at Echigo Yuzawa station