sake event vol18. at Yashin Ocean House report

I love reading about Japanese history. If possible, I would love to study Japanese history and get Ph.D.

So, learning Japanese history is one of my passion as well as sake. There are so much fascinating  stories and I wanted to organise a sake event to share some of my knowledge, about sake and history.

My mysterious themed sake event was held at Yashin Ocean House on 9th September, the day of Choyo no Sekku (Chrysanthemum festival).
Used to be 9th September was really important day, however the custom of this celebration has collapsed in Meiji Era.

私は日本史が大好きです。
もし可能なら、今からでも日本史を勉強して博士号(があるなら)をとりたいとも本気で思っています。

歴史を読んだり勉強したりする事は、私にとって日本酒と天秤にかけてもどちも勝る事が無い程、同等に興味にある事なのです。
そこで、私の知識を少し、日本酒の会と合致させたイベントをやりたいと思い、9月9日の重陽の節句に、日本酒の会を主催しました。

この、9月9日はその昔はとっても大事な節句の一つだったのですが、残念な事に明治時代辺りからその文化はだんだんと姿を消して行く事になってしまいました。

この、ちょっと聞き慣れないミステリアスなイベントにご協力頂いたのは、Yashin Ocean Houseさんでした。

Luckily I have worked in Japanese restaurant when I was worked in Park Hyatt Tokyo, and learned so much about Japanese culture, traditional Japanese cuisine, and sake. So, I had really good ideas and knowledge of this celebration. 

Yashin Ocean House had prepare wonderful tasting menu for the special event.

幸運な事に、過去Park Hyatt Tokyoに勤務していた際、日本料理のレストランで日本文化、日本食、器とそして日本酒を学ぶ事が出来たので、今回イベントを主催するにあたっては、はっきりとしたアイディアとプランがありました。

 Yashin Ocean Houseの皆さんのご協力のお陰もあり、本当に素晴らしいお料理の数々をご用意頂きました。

 Welcome drinks... Sparkling sake from Takasago Shuzo.
ウェルカムドリンクは、高砂さんのスパークリング酒で。

Starter was so simple yet, every single bite has got jucy umami... We tried this dish with
Masumi Nanago Junmai Daiginjo
Rice: Miyama Nishiki
AVB: 16%
Producer:Miyasaka Brewing Company, Ltd.
Distributer in UK: World Sake Imports

コースの始めに頂いたのは、八寸でした。
シンプルではありますが、旨味がジュワッと詰まっていて、一口一口本当に美味しく頂きました。
このお料理と一緒に頂いたのは、真澄七號純米大吟醸。

Then, we had this gorgeously presented sashimi. The steam were scented of yuzu citrus... it was really pretty and smells amazing.
The sake we tried with sashimi was...

Dewazakura Junmai Ginjo
Rice: Omachi
AVB:16.50%
Producer:Dewazakura Sake Co., Ltd.
Distributer in UK: World Sake Import

そして、こちらはとってもゴージャスな盛りつけのお刺身です。
ホワーンと広がるこのスチームには、ゆずの香りがついていて、優しいゆずの香りで癒されました。
この、お刺身の盛り合わせと一緒に頂いたのが出羽桜純米吟醸です。
色々な工夫がされていて、本当に美味しく頂きました。

This is the simmered pumpkin with sweet corn sauce. It was very unique texture but taste of the Autumn. The sake was

Shirakabe Gura Kimoto Junmai
Rice: Yamadanishiki
AVB:15-16%
Producer:Takara Shuzo Co.,Ltd.
Distributor in UK: Tazaki Foods

 そして炊き合わせ、のお料理がカボチャの含め煮。トウモロコシのとろんとした餡がかかっていました。
とてもユニークな食感でしたが、秋を感じさせるお料理でした。
一緒に頂いたお酒は、白壁蔵、キモト純米。

This is pan flied foie gras with plum sauce..
This dish was pared with plum sake called,
Mon Mume Plum sake
AVB: 14.50%
Producer:Kinmon Akita Sake Brewery
Distributor in UK:

そして焼き物のフォアグラと優しい風味の梅ソース。
こちらは、 Mon Mumeと言うちょっとユニークな梅酒と一緒に頂きました。

In the end, we had selections of Sushi, with homemade gari. 
Aratama Tokubetsu Junmai
Rice:Kairyo shinko
AVB:15%
Producer:Wada Sake Brewery, Ltd.
Distributer in UK:


そして最後に頂いたのは、お鮨と自家製のガリ。やっぱりお鮨はおいしかったです。
こちらは、秋田県のあらたま特別純米のお酒と一緒に頂きました。

Then finished with fresh icecream with Japanese green tea.

そして〆はさっぱりしたアイスクリームと、緑茶でとてもホッとした瞬間でした。

It was just wonderful, fun and tasty night.
All about was Choyo no Sekku and seasonal dishes. Every dishes were so sophisticated and elegant... I loved the whole experience at Yashin Ocean House.
The restaurant became quite busy in the evening, but Raku san the Manger of the Ocean House and Chef  Yasushi san, and all staffs has provided wonderful service and dishes. Truly great experience.

I can not wait to return to the restaurant again.


今回は勉強と言うよりは、日本文化に触れると言う感じではありましたが、限られた時間の中で満足いく会になったと思っています。
お料理もとても美味しかったし、楽しく、あっという間に時が過ぎてしまいました。
今回は全てが重陽の節句について、そして季節感を全面に出して頂いたお料理でした。一品一品がとてもエレガントで、私にとっても素敵な経験になりました。
レストランがとても忙しくなってしまい、きっと私達のイベントのお料理を準備するのにも大変だったとは思うのですが、そこは流石、マネージャーの楽さんやシェフのヤスシさんの率いるチームのお陰で何事も無く、楽しく過ごす事が出来ました。

また、Yashin Ocean Houseでお食事を頂く事が、もう待ちきれない程です。

今回のイベント開催にあたり、Yashin Ocean Houseの皆様、World Sake Importsさん、そして Tazaki Foodsさんには特にご協力頂きました事、ここに改めて御礼申し上げます。
また、ご参加頂いた皆様、本当に有り難うございました。

また、次回もわくわくする様なイベント、待っていてください！

御礼

no, not a pressure, it is just a lunch box...

Have you heard about lunchbox in Japan?

Well, when I was a kid, the lunch box were not even close to those. My mum usually put some leftover salads or few things here and there, then done.

I've got amazing lunch box once on my birthday.  My mum wrote HAPPY BIRTHDAY with seaweed on top of the rice. I was so so amazed and so happy. I've show it to everybody in the room. And I still remember that lunch box because it was special.

But now, mums in Japan, they are putting so much effort and spending time to make lunchbox for their kids. Apparently some kids takes photos with their mobile phone and put it on facebook or send to their mum or friends...  

If I'm living in Japan right now, I'd probably try to make those funky and amazing lunch box, but think about "everyday"... it is definitely too much to me. Off course I want to see my kid's happy face and empty lunch box when they get home, however I'll try when its special day. Like my mum did for me. So I can remember how happy I was and how excited I was.

今日の日本のお弁当って凄いんですね。

私が子供の頃は、こんなキャラ弁とかなんて言葉はまず無かったし、それに我が家の母が作ったお弁当って大体、前の晩の残り物に唐揚げや卵をちょこちょこっとで完成、ってのがほとんどでした。

でも私の誕生日に一度、おたんじょう日おめでとうと海苔でご飯の上に書いてくれた事が有り、あの時は本当に感激したのを覚えています。

しかし今やお弁当ってどのご家庭ももの凄く時間と労力とアイディアを費やして作っているようですね。

聞いた話では、携帯のカメラで写真を撮ってFacebookに投稿したりだとか、友達と見せ合ったりする子もいるそうです。

もし、今日本に住んでいたら、私もそんなお弁当作り挑戦すると思うけど、毎日はさすがに大変だろうなぁと思います。

 勿論、子供の嬉しそうな顔を想像すると頑張れるかも知れないし、空っぽのお弁当箱を見るのも嬉しいと思うけど…。

でも、母が作ってくれた、”おたんじょう日おめでとう”のお弁当の記憶が今でもあるのは、やっぱり特別で嬉しかったから。私ももしお弁当を作る事が有ったら、その特別な時に頑張る事にします。







  

celebrate first meal: Okuizome

Okuizome is one of the very important celebration event for baby in Japan.

Usually it is held on the baby's 100th day, (could be 110th or 120th too).

"Okui" means eat and "Zome" means first, so this is the celebration for the baby to eat a meal for the first time.

But you would probably think, 100 days old baby wouldn't eat!!

No, they don't.

The oldest person in the family would pretend to feed the baby and wish to the baby to never suffer from hunger in their life.

Apparently this celebration has started sometime in Heian Era(794). Traditionally 1 soup and 3 vegetables and grilled whole sea bream is the menu to be served.

This is the classic menu.

Osui mono: Clear soup with clams or prawn.

Sekihan: Rice cooked with red beans

Taki mono: Simmered vegetables or chicken

Kou no mono: pickles. usually pickled plum, called Ume boshi  

Hagatame: this is a stone that you could received from temples/shrine. This represent strong teeth. 

Some area use boiled octopus instead of stone.

Tai: a grilled whole Seabream. Symbol of celebration. 

It was Hugo's 100th day yesterday and we did this Okuizome under the blue sky in our garden with close friends.        

As we don't have any family living in UK, Thomas is the oldest person in our family. He pretended to feed Hugo from Sekihan to Hagatame.

Sake is not traditionally on the menu, but as I'm Japanese (and my occupation..) I wish Hugo to have good sake in his life. I used a sparkling sake from Ninki Inc. One day, we would drink sake all together, older Hugo, older us... I'm really looking forward to it.

This is what I've done for today!!

Sekihan

Chikuzen ni: simmered chicken, carrot, shiitake mushroom, and parsnips instead of Japanese taro potato.

Red radish pickle: the color of red and white are also symbol of celebration. You'd see it in any kind of celebration in Japan,  

Ume boshi

Clear soup with Prawn dumpling

Hagatame

And off course, Tai!!!

When Thomas brought the food in front of Hugo's mouth, Hugo looked at it very confused. He must have thought "Mmm..where is my milk?"

 

The ceremony lasted about 6-7 minutes.  After that we enjoyed a nice long BBQ lunch. 

My parents celebrated Okuizome with me, and I'm sure my grandparents also did it with my parents... Just think about it, it is such a amazing custom that carry on for so long, generation after generation. I understand now, how my parents felt and what they wish when they did Okuizome to me when I was a baby.

It's been 100 days since my son was born.

He was so tiny when he's born to this world and hospitalized after... we were so worried about him and we've been through really stressful time at the beginning. 

But he's growing perfectly and we were so happy to cerebrate this day which very important in my culture.       

I'd like to thank everybody who's been really supportive and helpful. Without your support, we won't be here... Really, thank you.

And Congratulations Hugo!! 

昨日、息子ヒュウゴの誕生100日を祝うお食い初めを、我が家で行いました。

いつも親しくしている友人も駆けつけてくれ、青空の下、バーベキューを楽しみつつのお食い初めとなりました。

初節句の二の前にはならないように、今回は結構前からいろいろと考えていました。

初節句は恥ずかしながらも2日前まで気が付かず、気が付いたというのも母との国際電話で、“ヒュウゴ、日本に居たら初節句だねぇー”と言われてから。

それで急遽家にあった折り紙で鯉のぼりを完成させ、ホッと一安心。

海外だし、手に入る分けないし、そんなに大した問題でも…と言う思いは脳裏を過りましたが、長男の、しかも初めての端午の節句をそんな言い訳で見過ごす訳には!!と半ば没頭し(←実は結構楽しかった) 自分でもちょっと納得の鯉のぼりを作りました。

ただ、今回はお食い初め。

これはとっても重要と、何週間も前からトーマスに言い聞かせ、昨日に至りました。

私もトーマスも、家族が近くに住んでいない為、我が家の長老はトーマス。彼がヒュウゴを膝に乗せ、お赤飯から歯固めの石まで順々に食べさせて行きました。

日本酒は…伝統的でもないし、無くても良いのですが、私が日本人である事(そして職業柄)から、ヒュウゴが一生お酒に困らないように、との思いを込めて。

今回、人気酒造のスパークリング酒を使わせて頂きました。

いつか家族そろって、日本酒が飲める日が来るんだろうな。楽しみです。

今回作ったのが、こちらのお食い初め善。

お赤飯ならぬ五穀米。

筑前煮

赤かぶの浅漬け

梅干し

海老シンジョウのお吸い物

歯固めの石

そして鯛!!

鯛は逆向きだった事に焼き上がってから気が付き、他が完璧だっただけにかなりショックでしたが、ま、物は考えよう。お食い初めをする事に意義が有ると自己満足。

お食い初め自体は約6,7分で終了。今回お食い初めを無事に終える事が出来て、日本の大事な文化を一つ達成出来、ホッとしています。

私は両親から、そして私の両親はそのまた両親から、代々お食い初めが受け継がれて来たと言う事、そして皆どんな気持ちで我が子にお食い初めをしたのか、今、親になってみて初めて解ったように思います。
昨日で100日を迎えた息子、産まれた時は本当に小さくて、入退院をしたりで、本当にちゃんと育つのかと心配だったけど、お陰様でこの日を迎える事が出来ました。

ご協力くださった皆様、いつも温かく私達を見守ってくれてる皆様、本当にありがとう。

こうしてお祝い出来るのも、皆のお陰です。

そしてヒュウゴ、おめでとう!!!

what I miss...

to whomever love Japan and Japanese food :-)
From Japan with Love (and Dashi) from The Perennial Plate on Vimeo.

gobo salad

I miss seasonal Japanese vegetables.

 Especially after I gave birth to my son, I haven't have opportunity to get out the house and go for shopping. Whatever I need to buy unless its small or light items, all of my shopping are on the online. Today, online shopping are so convenient and even more items or stock on the website than actual store... Some people hate online shopping, I don't mid at all but I prefer go for shopping than online shopping...

My friend brought me a burdock when she visited me and Hugo in last weekend. 

Burdock is really popular vegetable in Japan but I have to go to Asian/ Japanese grocery store to buy it in here. It is looks like a branch. But burdock is a root vegetable and high in nutrition. 

日本の野菜が恋しい今日この頃。

出産してからと言うもの、なかなか外出出来ず、買い物はもっぱらオンライン。

最近はオンラインショッピングが本当に便利になって来て、時にはオンラインの方が店頭よりも在庫を多く設けていたり、商品の種類も豊富だったりします。オンラインショッピングが大嫌いと言う人も居ますが、私は特にこだわりは有りません。

ま、どっちかって言えば、実際商品を見れた方が良いに超した事は無いですが。

先日、友人が私と息子を訪ねて来てくれました。お土産にごぼうを頂いたので色々迷った挙げ句、サラダにして頂く事に。ごぼうなんて、日本食品を扱うスーパーに行かない限り、なかなかお目にかかれません。今の私にとっては本当にありがたいお土産でした。

So this is the gobo salad recipe. 

Gobo: peel the skin and thinly slice like a photo below and soak in the water until cook

3 slices of cooked ham: cut into same size as gobo

- dressing -

3 tbsp mayonnaise (I used Kewpie mayonnaise)

white sesame seeds

1 tbsp vinegar (I used rice viegar)

1 tbsp suger

1 tsp soysauce

1 tsp miso

Cook gobo in boiling water for 3-5 minutes, depends on how thin you manage to cut. 

Then drain the water.

ごぼうサラダのレシピはこちら。

ごぼう:細切りにした後、茹でるまで水につけておく。

ハム３枚ごぼうと同じくらいの大きさに切る。

ドレッシング

キューピーマヨネーズ　大さじ3

白ごま

酢　大さじ1

砂糖　大さじ1

醤油　小さじ1

味噌　小さじ1

ごぼうをさっと茹でる。厚さや大きさにもよりますが、3-5分ぐらい。水を良く切ります。

 Mix with ham, and well dress with dressing. Sesame seeds could be sprinkled on top or you can grate them and mix with sauce. 

Broccoli, carrot, cauliflower are also great alternative vegetable.    

ごぼうと切っておいたハムを混ぜ、ドレッシングを合える。

胡麻は擦ってソースに混ぜても、上からかけるだけでも、お好みでどうぞ。

ブロッコリー、人参、カリフラワー等でも美味しく頂けます。

Bon appetit!

return to tokyo and bye bye japan...

So now we are back in Tokyo.
We had a great dinner at Kozue restaurant in Park Hyatt Tokyo.
The restaurant is on the 40th floor and it has amazing view of Tokyo and Mt Fuji together.

This is the place where I learned and developed 9 years ago. I would have never been able to drink sake if I didn't work in this place and I would have never come to London if I didn't see this place. I've given everything that I had into this place for four years before I came to London....
さて、伊豆、長野、京都、奈良の旅を終え、東京へ戻ってきました。
そして、夕食をパークハイアット東京の日本料理、梢で頂きました。
こちらのレストランは、40階にあり、レストランからは素晴らしい富士山の景色が眺めます。

9年前、私はここで学び、そして成長しました。
恐らく、ここで働く機会を与えられていなければ、日本酒を飲む事も、そしてましてやイギリスへ戻ってくる事もなかったかもしれません。そして、ここで働いた4年間、私は私の出来るかぎりの全てをこの場所に捧げました。



This is the view of the restaurant.
In the morning and early evening, you'll see beautiful Mt fuji just in front. It is such a amazing view. I think I was really lucky.
レストランからの夜景です。
朝と、夕方には、地平線にきれいな富士山が見えます。その眺めは、本当にきれいで私達の心をいつも癒してくれます。この景色を毎日見ながら働く事が出来て、本当にラッキーでした。

We had chefs' selection menu.
My ex-boss, Ooe-san chef greeting us one by one. I was so glad to see him.
This is the starter, it is ultra silky prawn tofu wrapped with yuba, and topped with salmon roe and tonburi... It was really really delicate and delicious. Ah, seriously just think of this taste... I miss Japan so much!!
私達は、料理長のお任せのメニューを頂きました。
大江料理長は、私達の友人の一人一人に挨拶をしてくださいました。
こちらは前菜の、滑らかな海老真薯を湯葉で包んだもので、いくらととんぶりが添えてあります。とても繊細な味で、本当にきれいで美味しい前菜でした。
この味を思い出しただけで、日本が恋しくてたまらなくなってしまいます。
Saba Bo-zushi. I love this plate. So elegant... (sigh)
Again, we were so busy to eat and drink sake, and all of us forgot to take photos... It was so good.
今回も、飲むのと食べるのに忙しく、この後のきれいなお料理の写真を撮る事が出来ませんでした。
We've ordered Hire zake (=blow fish fin sake) There are 2 different types of blow fish fin to in the cup, which are toasted by lighting the warm sake. It will gives a very toasty aroma. It is normally served in autumn to winter season, obviously when blow fish is in season. It will warms you up and feel like "I am in Japan" and that worked perfectly for me.
私達は、ひれ酒をオーダーしました。
こちらには、2種類の河豚のヒレが入っていて、カップの蓋を開けるとともに、日本酒と、ヒレの香ばしい香りが漂いました。ひれ酒を飲みながら、美味しいお食事を頂くなんて本当に最高の気分でした。



We had a great trip in Japan. We had great experience... I was so glad to see all my friends were happy and enjoyed this trip. I don't know when we can go back next, but I'm already planning where I should go next time.

I bought 27 books from Japan to bring to London... it was my record! thank you Thomas for carrying most of them... And Thank you, James, Roslyn, Christine, Eric and Thomas for this fantastic trip!!
今回の日本への旅は、いつも通りかなり慌ただしいものでしたが、それでもとても良い経験が出来、素晴らしい方々にも出会えました。そして、同行した友人達の楽しそうな顔や、見るもの食べるもの全てに感動していた姿を思い出すと、やはりとてもうれしく思いました。
次回はいつ日本へ帰れるか解りませんが、既にどこに行こうか、計画を始めています。

そして今回の旅で、私の新記録でもある、27冊の本を背負って帰ってきました。あ、背負ったのはトーマスでしたが…。

kyoto trip 1

The first night in Kyoto, we had dinner at Hatanaka, watching Geisha's dance and entertaining. I didn't expect so much, but actually we enjoyed so much.
京都初日は、旅館畑中で、芸者さんの踊りを観ながらの夕食でした。正直、期待していた以上に楽しみました。


畑中ウェブサイト:http://www.thehatanaka.co.jp/

After the dinner, we walked around Yasaka Shrine in Gion.
It was after the rain and leaves and soil in the shrine were shining. It was beautiful.
畑中での食事の後は、近くの八坂神社周辺をしばし散歩。
雨上がりで、土の匂いと、緑がみずみずしく感じられました。


This place serves great Tendon, and you can see queue out side every day.
The Tempura is huge volume and really soft omelet is seriously delicious. You have to try.
祇園にある、ここの天丼は昼のオープン早々行列が出来る程の人気です。
特大のエビの天ぷらと、出し巻き卵は格別です。


We've been looked for nice relaxing bar for while...
We've reached to very nice bar.
ウロウロと、ゆっくり出来そうなバーを探す事40分。
素敵なバーにたどり着きました。



And in the end, we ended up in Izakaya just across from Kyoto station.
It was third time to go this izakaya since last year. We love this place.
そして、最後に京都駅のすぐ正面にある、居酒屋へ。
去年初めて来てから、今夜で3度目の来店。すっかりリピーターです。

soba noodle making class

So, after we checked out the hotel, we were off to Soba noodle make.
Soba is a type of Japanese noodle made with buckwheat flower.
It is usually served chilled with dipping sauce or with hot soup as a noodle soup.

We've washed our hands with alcohol and start to make soba.
It was really simple. But it was very difficult to make for beginners like us. Most important thing was speed. If takes too long to make soba, the dough get dried and it wouldn't be good quality.
チェックアウトをした後は、全員でそば打ちクラスの行われるレストランへ向かいました。
石けんではなく、アルコールで手を洗った後、早速そば作りにとりかかりました。製法は至ってシンプルでしたが、やはり初心者の私達には、いまいちウマくこつをつかむ事が出来なくて、少々戸惑いました。そば打ちで大切な事の一つにスピードがあります。生地が乾いてしまうと、ひび割れの原因になったり、良いそばが出来ないそうです。


Final stage, cutting was very difficult to keep same size of the noodle all the way down. And knife was very heavy.
最終段階の、切る作業も思った以上に集中力を要しました。麺一本ずつが同じ太さになるように重い包丁を動かして行きました。

After we finished soba making, we move to the restaurant area.
And received a bottle of sake (as usual) and scoop of toasty sweet miso with leek and buckwheat.
It was pared well with sake, so much.
全てのそば打ちが終わった後は、全員でレストラン席に移動し、白みそと、ネギ、そばの実を炙ったものを頂きました。日本酒をオーダーし、一緒に頂きましたが、とても美味しく、一同感激でした。


We had our own soba noodle.
I was very surprised to see my soba noodle looks so much bigger than when I've cut. I've tried to cut my dough as thin as possible, but look at mine!... Once again, I understoo how difficult to make good soba... We've also received normal soba noodle that they usually serve to customers. As soon as we looked at it, we all laugh.
そして、一人一人、自分で打ったおそばを頂きました。
私のそばは、思ったよりもかなり太く、切った時はあんなに細かったのにぃ、と改めて実力の差を目の当たりにしました。その後、こちらで普段お客様に出しているそばも頂く事が出来ました。目の前に届いたご主人の作ったおそばを観て、一同苦笑。みな同じ気持ちのようです。

Before we go to catch train, we visited to famous cliff just around the corner.
It was very scary and super high. I was not feel comfortable at all.

next trip will be Nagano... to be continued...
長野へ行く電車に乗る前に、歩いて2分程の距離にある、名物の吊り橋を観に行きました。
とんでもなく高く、あまり居心地が良くなかったので私は、皆より一足先に橋を降りました。

さて、次回はいよいよ長野です。

on my way to Izu...

(Sukiyaki Don bento)

One of the exciting thing about in the Shinkansen (bullet train) in Japan, is definatelly Ekiben.
Eki (=station or railway) ben (=bento box/boxed meal) are specific type of box meal that only you can buy at train station or inside of Shinkansen in Japan.

(Matsutake mushrooms bento)

It comes with wooden disposal chopsticks and tooth pick, all box are very different. The shape is not only square, you can find Japanese traditional rice pot, plastic box, or wooden box, some of them are instant heating sheet in the box and you can receive hot bento box... they are really wide range of variety. All of the ekiben are made from local food and specialties.
So some peoples who loves ekiben very much, just get on the train and enjoy bento and view.
Big department in a big city in japan sometimes hold Ekiben festivals featuring ekiben from all over Japan. And offering as much as 100 different types of ekiben and selling tens of thousands during the period.

Almost three decades ago, the air travel was still very expensive and trains were slower. So Many tourist needed ekiben during their journey...

shojin cuisine seminar

First of all, with my apologies for not being able to update satomi's fridge for so long, I would like to thank everybody who is reading my blog and sending me comments. It makes me feel special, really. Thank you very much.
I had busiest month ever this September and I went to Japan for two weeks for holiday. I'm back now!


It was about a month ago, I went to Shojin Ryori (cuisine) seminar. Shojin Ryori is primarily vegetarian, in order to keep with the general Buddhist precept of Ahimsa (non violence).
Ms Nishihara who is the coordinator of Cultural Project London, kindly send me an invitation and I also invited our head chef.
My bad image of Shojin Ryori was boring, plain taste, brown and traditionally eaten in temples. Also good image is healthy, that's all.
Well, it was the first time for me to face to Shojin Ryori culture. And I was totally impressed by Mr Toshio Tanahashi who is chef, teacher and organizer of Zecoo Culinary Institute.
He's trained at Gessenji Temple in Shiga prefecture for three years. And He's learned Shojin Ryori and spirit of Zen. In 1992, he opened his restaurant Gesshinkyo in Tokyo. He's never done any advertising for his restaurant and he had only 3 customers when he opened. It was not an easy start, he said. But Gesshinkyo become the hardest restaurant to get a reservation and one of the popular Shojin Ryori restaurant in Japan and abroad. After few years, Tanahashi has been featured by the New York Times, Japan Times, The Sunday Times, The Financial Times and Telegraph magazine. After he closed Gesshinkyo in 2007, he organised Zecoow Culinary Institute and in 2009, he took up to the role of Director of Culinary art and Design at Kyoto University of Art and Design.

At Gesshinkyo, he starts a day with grating sesame seeds. He doesn't need to see, he can hear when its ready. He was demonstrating grating sesame seeds at seminar. He told us to close our eyes and just listen and smell.
Smell?!
It was about 100 peoples in the room and I don't think every body would smell hand full grated sesame seeds from front to back. I'm sure everybody thought same as I did. He started to grate sesame seeds and I closed my eyes and listen carefully. I could hear different sounds from beginning and ending but it was impossible to tell what stage are sesame now. And I started to smell very intense toasty flavor of sesame. I thought somebody walking around with sesame seeds in the room. I opened my eyes. But no body is moving and I accidentally made eye contact with a mid age lady sitting crosswise behind me.

He believes "Chi" can be delivered and received from the food only if handmade. So in his kitchen there is no cooking/processing machinery. And he decide and create dishes on the paper. He knows every single vegetables' characteristic and voice. We've tasted his signature dish sesame tofu, also Pumpkin and fig jelly with miso at the end of the seminar. They were really tasty and I've never imagined such a colorful Shojin Ryori is exist. Sadly there is no more than 5 Shojin Ryori restaurant in Japan now. I don't know what I can start, I want to keep my antenna to Shojin Ryori now.

ブログをしばらくアップできなくて、申し訳ありません。
それから、この場を借りていつも読んでくださっている方々、暖かいコメントを送ってくださっている方々に改めてお礼申し上げます。独り言のように勝手な事を書いていますが、いつも読んでくださってる方がいると思うと、感謝の気持ちで一杯です。
目が回る程の忙しい９月があっという間に過ぎ去り、今年初の休暇を、先日日本で２週間過ごす事が出来ました。

もう1ヶ月程前になってしまいますが、精進料理のセミナーに行ってきました。 幸運にもCultural Project Londonの西原様より招待頂いたので、せっかくと思い、弊社のヘッドシェフも誘って参加しました。
私が抱いていた悪いイメージの精進料理と言えば、お寺のお坊さんが食べる、地味で味気なく、茶色っぽい食事でした。良いイメージはと言えば、ヘルシーで、それ以外には特にこれと言って特徴がない料理の様に思っていました。 精進料理初心者の私、今回、棚橋俊夫先生の授業を受ける事になりました。 棚橋先生は、料理人でもあり、教師でもあり、是食キュリナリーインスティテュートの創立者でもあります。彼は、3年間滋賀県にある月心寺で修行し、そこで精進料理と、“禅”の精神を学びます。 そして1992年、表参道に精進レストラン、月心居をオープンします。宣伝等しなかったため、始めは客入りが3人程、という日が続きました。そのときはかなり苦労されたようです。それから何年かたって、月心居は、予約の取れない人気店になり、New York Times, Japan Times, The Sunday Times, The Financial Times and Telegraph magazine等で記事を採り上げられるまでになりました。月心居を閉店した後から現在に至るまでは、京都造形芸術大学で講師をされています。

月心居では、毎朝ごまをする事から一日が始まります。ごまを擂っている間は目を閉じ、精神を集中させて擦ります。当日セミナーでもごま擂りのデモンストレーションがありました。棚橋先生が、私達参加者に目を閉じて、ただ音を聞き匂いを嗅ぐように言いました。
ニオイ??
100人近くいた参加者全員に行き届くように、ごまの匂いが伝わるなんて恐らく私を含め、ほとんどの参加者が信じていなかったと思います。
ごりごりごまを擂る音が聞こえはじめると、皆目を閉じました。
なんだか、始めと終わりの方で確かに音が変わったのは解ったけど、それ以外には何も解りませんでした。しばらくしないうちにごまの香ばしいねっとりした油っぽい香りがしてきました。私は、誰かがごまを持って会場を歩いているのかもと疑い、目を開けてみましたが、誰も動き回っている人は見当たらず、代わりに斜め後ろに座っていた中年の女性と目が合いました。
“気”は手作りの物のみに宿り、そして食する人間へ伝わります。
そして、試作する事なく新しい料理や、品書き等は全て紙面上のみで考案されます。

セミナーの後は、有名な月心居のごま豆腐、そしてカボチャとイチジクの寒天よせを頂きました。どれも優しい味でとても美味しく頂きました。精進料理が、こんなにも色彩豊かで、味も舌触りもバラエティーに富んでいるとは予想外で、とても楽しめました。
残念ながら、月心居は既に閉店され、現在日本には5件程の精進料理店しか存在しないそうです。何から始められるか解りませんが、今後、精進料理から目が離せなくなりそうです。

Photo from:http://www.fjsp.org.br/agenda/10_03_shojin.html
Web:http://www.zecoow.com/

Ippodo tea tasting

Ippodo Tea Co. has almost 300 years history in Kyoto.
"Tea" is not only a "Tea". Tea has many different styles, taste, and production method.
Especially, for most of the Asian culture are very close to tea since ancient time.

More than just a retailer, Ippodo is a multifaceted tea company directly involved in the procurement and blending of highest quality of green tea.
I've been kindly invited to Ippodo tea tasting at L'etranger restaurant, from Miss Keiko who has a great passion of introducing and importing Japanese tableware into UK.
京都に本店を構える一保堂茶舗には、300年近い歴史があります。たかがお茶、されどお茶。土地柄や、製法によってその酒類は様々で、特にアジア人にとってお茶は、日々の生活に無くてはならないものではないでしょうか。

英国在住で、日本の食器や、食品などの輸入、販売、を手がけるけいこさんから、先日ご親切にもL’etrangerで行われる、お茶のテイスティングに呼んで頂きました。

The tasting started very smoothly.
Iced Gyokuro Kanro tea greeted us.
There are 35 colorful different tea leaves from Ippodo on the table.
当日は、各料飲店等の関係者が集まり、テイスティングは和やかに行われました。
レストランに着くと、まずは冷たく冷えた玉露甘露、でリフレッシュ。
テーブルには、35種類もの一保堂が扱う茶葉が並べてあり、その色のきれいな事。

I didn't know that 70% of ingredient are extracted with first drip.
And last drop is always important for any kind of tea.
I thought about my ex-boss when I was working at Hyatt... he is the one always telling me that.
70%もの茶葉に含まれる成分は、始めの一番出しに出てくるとか。
そして、どんな酒類のお茶でも共通して言えるのは、最後の一滴がとても大事だと言う事。
そういえば、昔、ハイアットに勤めていた時、料理長が言っていたのを思い出しました。

We've tried about 10 different types of tea.
All selections were so different, tasty and made me relax.
When I tried some of the Bancha, it brought back some nostalgia....
school trip, sports day at junior school, my mother used to give me a bottle of Bancha tea.
私達は全部で、10種類のお茶を順番に頂きました。どれも本当に美味しくて、ホッとする香りと味でした。何種類かの番茶を頂いた時、とても懐かしい香りに、私は子供の頃の、遠足や運動会で母がいつも持たせてくれた水筒が思い浮かびました。

Also we had a Maccha with chocolate.
I haven't had Maccha for AGES! It was beautiful, and I had 2 cups...
And 2 volonteers were trying to make Maccha in the traditional way.
Both of them looked very serious.
We've also tasted new vintage tea that were released on the market in May 2010 and sold out in July 2010. How lucky!!
後半では、抹茶をチョコレートと一緒に頂きました。
抹茶なんて本当に何年ぶり?!とても美味しく、2杯も頂いてしまいました…。
参加者の2人が、ボランティアで抹茶を立てています。かなり真剣。
5月に販売し、7月には売り切れてしまうという今年の新茶も運良く頂く事ができました。
なんてラッキー。

I had a really good time.
I've learned many things and tasted many teas.

Special thanks for Miss Keiko and L'etranger.
とても素晴らしいお茶をテイスティングし、いろいろ勉強になり素晴らしい方々に出会え、素敵な午後になりました。
けいこさんと、L'etrangerに深く感謝します。
ありがとうございました。

Somen vs Hiyamugi

Somen and Hiyamugi are looks so similar.
Both Somen and Hiyamugi are usually served cold with dipping sauce. The dipping sauce is usually Bonito flakes (=Katsuo Bushi) based, and Spring onion, Myoga ginger bud, or ginger to add some extra flavour. In the summer ice-cold somen and hiyamugi are popular dish.
夏の風物、そうめんと冷や麦、見た目はかなりそっくりですが実際何が違うか、意外と知らない物です。


Do you know what is the difference between Somen and Hiyamugi?

Somen is made with wheat flour, salt, water and some oil (such as sesame oil) and less than 1.3mm in diameter. Noodle dough are stretched carefully to make one long strip of somen . This process of ripening and stretching is repeated several times to make Somen. The entire process consists of eleven steps.

Hiyamugi is made with flour, salt and water, and less than 1.3mm to 1.7mm diameter in size.
After preparing noodle dough, forming the noodle dough into a noodle sheet. And cut into thin size like pasta.
Hiyamugi is used to be eaten in winter season, but today we can see any time in the Japanese food shop.
そうめんとは、小麦粉、水、塩、それから油（ごま油等も使用されるよう）を使って造られた物です。材料を良く練り、油を塗って、何度も細く細く引き延ばした物がそうめんです。いわゆる、”手延べ”という製法です。太さは、冷や麦よりも細い、1.3mm未満となっています。

それに比べ、冷や麦は、油を使わずに、どちらかというと、うどんに近い製法です。平に延ばした生地を細く切る方法です。直径は、1.3mmから、1.7mm未満と決められていて、それ以上の太さの物はうどんと見なされます。
かつては保存食として冬に食べられるのが一般的だったようですが、今日では一年中スーパー等でも見受けられます。

http://www.ibonoito-somen.com/02process.html
photo http://www.shokuzai-recip.com/syoku/syusyoku/soumen000.html

miso soup

Miso soup 'cuts breast cancer risk'

The soup contains fermented soy paste along with other ingredients including seaweed, bean curd and vegetables. Most people in Japan eat the soup at least once a day.

Previous studies have suggested that soya-rich foods can help cut women's risk of developing breast cancer.

Soybeans contain isoflavones, chemicals found in plants, which mimic the action of the female sex hormone oestrogen.

Although isoflavones are found in other plants, they are most concentrated in soybeans. They are believed to prevent breast tumours developing by blocking the cancer-causing effects of oestrogen.

Salt levels

Researchers at Japan's National Cancer Centre monitored the eating habits of 21,852 women aged between 40 and 59 for 10 years from 1990.

They discovered women who had three or more bowls of miso soup each day reduced their risk of getting breast cancer by about 40% to those who had only one bowl.

Those who had two bowls daily cut their risk by 26%.

Laboratory studies have shown isoflavones inhibit the development of breast cancer, but previous studies looking at the effects of eating soy-based foods have produced inconsistent results.

Seiichiro Yamamoto, head of the research group, said: "Consumption of miso soup and isoflavones ... was inversely associated with the risk of breast cancer.

"The tendency for lowered breast cancer risk (associated with other soy products) was observed, but we need to do further studies to confirm it."

He added that eating too much miso soup was not advisable because of its hight salt content, so people should try to balance their soy intake by eating a number of different foods. Dr Yamamoto said: "Very generally speaking there is a perception that the traditional Japanese diet is healthy.

"We will study what part of it had what kind of effect on people. Some were good, some were bad."

Dr Tim Key, of the Cancer Research UK Epidemiology Unit in Oxford, said: "Over the last 10 years, about a dozen studies have examined the possibility that women who eat relatively large amounts of soya may have a lower risk for breast cancer than women who eat little or no soya.

"The results are, overall, inconsistent. This new study from Japan does suggest that women who eat a lot of soya may enjoy some protection against breast cancer, but the study is too small to be definitive and more work is needed in this promising area."

The research is published in the online edition of the Journal of the National Cancer Institute.

Story from BBC NEWS:

hangover cure

Pocari Sweat

Water works, but sports drinks work better. Pocari Sweat and its imitators rehydrate you and replenish your supply of potassium and magnesium, two essential electrolytes that you've been excreting. The liquid will help with your headache; the nutrients will speed up your body's water cycle, flushing the toxins and easing your nausea.

Garlic shots

"Honey," she said, "you're catching a cold; you should take a garlic injection."

"Darling," I said, "I don't think I will."

The next day, a needle was forcing a cocktail of glucose and vitamins C and B1 into my arm. Within hours, the symptoms of my ailment had vanished, but my mouth was radiating a ferocious garlic-like fetor. The name of the shot, it transpired, comes not from an ingredient but from a malodorous side effect of the vitamin B1.

The doctor mentioned in passing that it also worked wonders on a hangover, since his clinic is one of many that supplements the shot with a dose of glycyrrhizin, a compound found in licorice that helps prevent liver damage and may soothe upset stomachs. The doc recommended taking the shot before socializing. I recommend taking it well before socializing.

Persimmons

Asian people are particularly efficient at converting ethanol into acetaldehyde, which is one of the chemical causes of a hangover. Persimmons contain catalase, which helps metabolize the acetaldehyde. They also contain potassium to help flush your toxins and vitamin C to freshen your breath.

Watermelon

The Chinese have been using watermelons medicinally for millenniums, but it took a Japanese scientist named Mitsunori Wada to figure out why. In 1930 he isolated citrulline, an antioxidizing amino acid found in watermelons that appears to boost blood circulation, detox the liver, ease muscle fatigue and do a host of other things that someone with a hangover might appreciate.

In 1994, a company named San Koa Suikato from Japan's watermelon- growing Kumamoto Prefecture in Kyushu began marketing citrulline extract as a dietary supplement. Says company spokesman Ryoji Ueda: "We began hearing from customers that our product was helping their hangovers, so we took it to Tokyo Ikashika University (Tokyo Medical and Dental University) for tests." The university found that the supplement offered "resistance to acute alcohol intoxication."

The product was reborn as Suika No Chikara (Watermelon Power), a 4-gram square of compressed fermented watermelon with garish packaging and marketing that almost-but-not-quite claims it can prevent or cure a hangover. It's available throughout Kyushu and in selected Family Mart stores nationwide, and yes, it really works.

Clams

It takes a special person to wake up with a hangover and want to eat mollusks, but clams are low calorie, easy to absorb, and contain iron, calcium, glycogen and a perfect balance of eight amino acids required to rebuild your damaged cells. According to hangover researcher Shoji Harada (see box), "We usually eat the clams in miso soup, which is also rich in amino acids and minerals that are effectual for the symptoms of a hangover, such as (rumbling) bowels."

Turmeric

If you believe all the claims made of turmeric, this rhizome can help you lose weight, ward off cancer, disinfect wounds, kill pain, slow multiple sclerosis, ease depression, combat arthritis, prevent melanoma, treat Alzheimer's, guard against heart attacks, heal leprosy and remove unwanted body hair. It has also gained a reputation as a hangover remedy in Japan, aiding digestion, soothing upset stomachs and fortifying the liver, which accounts for the abundance of turmeric pills and potions on the market. In almost a decade as a drinks writer, I've had the opportunity to test a variety of products, and the most effective seems to be Shugo Densetsu ("Heavy Drinker's Legend"), a pair of pills sold in izakayas throughout Okinawa. One pill contains three types of turmeric, the other uses herb and fruit extracts to regulate blood-sugar levels, since overdrinking is usually accompanied by overeating.

Umeboshi

It's Japan's oldest, best-known and least likely hangover cure. Take a Japanese apricot and pickle it for months, or years, until it's sour enough to turn your mouth inside out. Paradoxically, the organic acids raise the pH level of your stomach, easing nausea and stomach pains. Meanwhile, the fruit delivers much-needed potassium and sodium. Eat the umeboshi before drinking and the sourness stimulates mucus in the stomach that will slow the absorption of the alcohol.

Don't drink too much

"There are remedies for specific symptoms of a hangover," says Shoji Harada. "Aspirin is useful for a headache and sports drinks are effective for listlessness and thirst. But I think the best method to stop a hangover is moderate drinking." mmm, we all have same problems here..