Chawan=china cup/china bowl, Mushi=steam

Chawan-mushi is a Japanese egg dish.
To make it, put into a deep cup with a lid a bit of
white-fleshed fish, shrimp, chicken, shiitake mushrooms,
ginkgo nuts, lily root, and such, pour in a mixture
of beaten egg and 'dashi' broth, cover and steam.









Mild and plesant tasting, it is a popular item both in
restaurants and at home.

[How to make 'dashi']
Dashi is Japanese style stock. 
The basic type is made from Kombu seaweed and
dried bonito flakes.  You put the Kombu in water
and remove it from the pot when it boils.  Then add
the bonito flakes and when that booils, strain the stock.
Small dried sardines, dried mushrooms and chicken
bones are also used to make stock.
But ordinary housewives don't bother making dashi
every time they cook, so many use granulated or
liquid instant dashi.  'Hondashi' is one of the popular
dashi brand which you can find in any supermarket.










Ingredients for 4 people:
-3 large eggs
-1 chicken fillet (cut in 4 piece) 
-4 shiitake mushrooms
-4~8 ginkgo nuts
-4 shrimps
-1 piece of white fish (cut in 4)
-dashi stock 500cc
-1/2 tea spoon of salt
-1 tea spoon of soy sauce
-1 table spoon each of Mirin and cooking sake

1. Prepare 'dashi' (mix with salt, soy sauce, mirin and sake) 
     (let cool in room temperature)
2. Beat eggs
3. Pour dashi in a mixture of beaten egg
4. Strain 3 through gauze or strainer
5. Put ingredients in a cup
6. Pour 4
7. Place cup (with lid) in a heated steam cooker
8. Steam for about 20 minutes

Voila!

  










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After long, hot, humid summer,
it's getting cooler and cooler everyday.  (finally!!)

When it's cold outside, we feel like having a hot food like
hot pot or stew.

If you've been to Seven-Eleven convenience store in Tokyo,
you probably noticed that there is a big cooking pot with
some food in soup near the cashier.

It's called 'Oden'. 

Oden is an abbreviation of 'Odengaku'.
'Dengaku' originally meant 'Tofu (soybean curd)'
coated with sweet, salty 'Miso (soybean paste).
The color and shape of Dengaku were thought to resemble a
Dengaku dance costume, hence the food's name.

In the Edo period, this became a stew using miso that
included not only Tofu but other ingredients.
Soy sauce replaced flavoring in the Meiji period.

Popular ingredients are Daikon (Japanese radish),
Tamago (eggs), Kon-nyaku (devil's tongue jelly),
Atsuage (deep-fried bean curd), Konbu (kelp),
Hanpen (fish cake), Ganmodoki (fried bean curd with
vegetables and other ingredients in it),
Chikuwa (fish-paste roll), and so on...

When you see them in a convenience store next time,
why not try some.  It's nice to have with
Japanese mustard called 'Karashi'. 










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Ninja were persons skilled in special military techniques,
active in feudal days.  The main principles of Ninjutsu
(the art of stealth), are found in Sun-tzu, an ancient
Chinese book on warfare.  They were modified and
developed independently in Japan.  Ninja formed
communities in some areas, the most famous being Iga
(Mie Prefecture) and Kouga (Shiga Prefecture).

Ninja were most active during the Warring States
(Sengoku) period of rivalry between regional powers.
They secretly investigated the strength and strategy of
the enemy, destroyed their weapons and assassinated their
leaders. 

They used techniques such as sneaking into a
castle by disguising themselves and escape by making
themselves invisible to the enemy.  To do so, they
employed techninques for walking on water, hiding in
water, scaling high walls, walking silently and vanishing
instantly.  They are all based on the psychological tactic
of catching the enemy unprepared.

They learned those tricks through oral transmissions
and inn strict confidence from outsiders.  Because Ninja
were a special class of secret agents for those in power.


There are some restaurants in Tokyo with waiters wearing
'Ninja costume',  inside of the restaurant, it is like a
house of Ninja!


NINJA AKASAKA
     -Japanese Restaurant
Address: Akasaka Tokyo Plaza 1F.
                2-14-3 Nagata-cho, Chiyoda-ku, Tokyo
Tel: 03-5157-3936
Access: 3 min.walk from Akasaka Mitsuke Station 
              on Ginza Line or Marunouchi Line.
http://www.ninja.tv/ (Japanese)















NIN-NIN HONPO ROPPONGI
     -Japanese Izakaya Restaurant
Address: B1., 5-9-22, Roppongi, Minato-ku, Tokyo
Tel: 03-3478-1640
Access: 1 min. walk from Roppongi Station Exit 3
             on Hibiya Line or Toei Oedo Line.

http://r.gnavi.co.jp/fl/en/a169800/













There is a place in Tochigi Prefecture, not too far from
Tokyo, for everyone can enjoy the atmosphere of old Japan.

NIKKO EDO-MURA (EDO WONDERLAND)
 -Theme Park about Edo Period and Ninja (Tochigi Pref.)

Address: 470-2, Karakura, Nikko-shi, Tochigi Prefecture
Tel: 0288-77-1777
Access:
[From Asakusa Station in Tokyo]
2 hours from Asakusa to Kinugawa Onsen Station
on Kinu Express Train on Tobu Line. 
3 hours from Asakusa to Kinugawa Onsen Station
on Tobu Isesaki Line.
 
10minutes by taxi from Kinugawa Onsen Station on
 Tobu Lines or 20 minutes by local bus (runs
every 15 -30 min.) from Kinugawa Onsen Station.
15 minutes by taxi from Imaichi Station on JR Nikko Line.
http://www.edowonderland.net/home.html










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Eel is highly regarded in Japanese cuisine.
Today most eel comes from aquaculture centers.
It's eaten throughout the year but is especially popular in
the hot summer months as it provides stamina.
There is a custom of eating eel on a particular day in
late July, it's called Doyo-no Ushi-no-hi.


DOYO-NO USHI-NO-HI
      = the day for eating eel

Risshu is the first day of autumn according to the lunar calendar.
The 18 days before it are 'midsummer', the hottest part of the year.

The 12 animals of the zodiac that Japan adopted from China
were used to designate the days of the month, so one or two
ox days (ushi-no-hi) occur during the 'midsummer' (doyo) period
each year.

In 2007, it starts on the 20th of July and 'Ushi-no-hi' is
on the 30th of July, and the last day is on the 7th of August.

It's sliced and flattened out, when grilled with special
sweet barbecue sauce it's called Kabayaki.









It's often served over rice either in a bowl (called Una-don)
or in a lacquered box (called Una-jyu). 
The liver is also used in clear soup.









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OTAMESHI CAFE





The other day, I was watching TV news and heard a
new word 'Otameshi Cafe'.  'Otameshi' means 'Trial'. 

Trial Cafe?  What is that









It is a cafe with something you can 'try' and have a
cup of coffee or light meal.

First, they introduced a cafe opened in April 
in Shinjuku.  The name of the cafe is "chair cafe".

When you enter this cafe, there are only tables, no chairs!
Then you find a good rang of chairs displayed near the wall.

You can try any chairs and choose the one you feel comfortable
to sit on.  Then order your drink, have a nice break.
If you really like the chair, you can purchase it!

There are some interesting designs such as antiques in 1930's and
the other one is transparent so it looks you are floating in the air!


chair cafe
Shinjuku Park Tower 1F.
3-7-1, Nishi-Shinjuku, Shinjuku-ku, Tokyo
Tel: 03-5909-0910
Hours: 8am - 6pm
http://www.shinjukuparktower.com/chaircafe/ (Japanese)
http://www.shinjukuparktower.com/access/e_index.html 
(Shinjuku Park Tower Access - English)






Next cafe is "ATIC" in Omotesando.
You will find price tags on tables or even lightings.
It must feel like you are having a cup of tea in a hardware store.

ATIC
b6 Jingumae B1F.
6-28-6, Jingumae, Shibuya-ku, Tokyo
Tel: 03-5464-7351
Hours: 11am - 9pm
http://adal.co.jp/atic.html (Japanese)
Map











The last shop on TV was called "Architect Cafe".
This is very interesting.  It's like a large showroom
with living area, kitchen, Tatami room, study room,
bathroom, and even has a meeting room. 
There is a food court in the middle of those showrooms.

You can use the meeting room for real meetings,
and in a bathroom, you can have a foot-bath.

Any goods in the showroom such as computers and
kitchen items are all for sale.


ARCHITECT CAFE
Comodio Shiodome
2-14-1, Higashi-Shinbashi, Minato-ku, Tokyo
Tel: 03-5733-4231
Hours: 10am - 11pm (Mon. - Sat.)
            10am - 10pm (Sun. & public holiday)
http://www.architectcafe.com/ (Japanese)  










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OKONOMIYAKI - JAPANESE PANCAKE

Okonomi = as you like it
Yaki=grilled

Okonomiyaki is a simple dish to cook.
There are 2 types of Okonomiyaki, one is 'Kansai style',
and the other 'Hiroshima style'.

Kansai style is more common way of cooking,
it's mixing all the desired ingredients into the batter,
pouring it onto a grill and cooking it like a pancake.

Hiroshima style has yakisoba-noodles, layering all the
ingredients as well as adding a layer of noodles and
a fried egg on top of it. 

Both quite easy to prepare and cook, so why don't you try
at home?


INGREDIENTS:
(for 4 people, Kansai style)
Okonomiyaki flour or normal white flour: 200g
egg: 2
water: 200cc
thin sliced pork: 150g
cabbage: 1/4 small size cabbage
onion: 1/2

Extra ingredients:  
beni-shoga (pickled ginger), shrimp,
squid, cheese, corn....as you like it!

How to make okonomiyaki
1. mix well okonomiyaki flour (normal white flour), water and eggs.
2. add chopped onion, cabbage, and extra ingredients you prepared
    into a bowl of mixed flour 1.
3. heat up a pan or hot plate, put some cooking oil, then
    grill all of '2' in a bowl and make a circle shape.
4. after 3-4 minutes, put sliced pork on top of it and flip over. 
5. wait few minutes until the ingredients are cooked.










Topping:
okonomiyaki sauce (Otafuku brand is popular)
mayonnaise  
katsuo-bushi (dried bonito flake) 
aonori powder (dried green laver powder)

KAISEKI RYORI - TEA-CEREMONY CUSINE









The literal meaning of Kaiseki is
'stone for the kimono bottom'.

The word derives from Zen priests' practice of
putting heated stones inside their kimono next to their
stomachs to help them forget cold and hunger during
long hours of practice.

This idea was carried over to the tea ceremony developed
in the Muromachi period.  They served a simple meal that
would warm the stomach and stave off hunger to about the
same estent that a warm stone would.

In Kaiseki, each dish is prepared with the utmost care.
The menu should be simple.  It centers around a soup and
three dishes.

The natural flavor of each seasonal food - from sea, mountain
and land -  is brought out to its fullest.  And the primary
consideration in preparing the meal is enhancement of
the flavor of the 'thin' and 'thick' ceremonial tea.

The first course, a bowl of rice, a bowl of broth,
and some raw fish on a porcelain dish called 'omukou'
is put in front of the guest on a legless tray (Oshiki),
along with cedar chopsticks.

Next, a pot of sake holder and cups on a tray are
brought out, and the host serves the first sake to the guest.
After that comes a bowl containing a stew dish.

Then the rice container is set out and, after a bit, grilled dishes
and 'shiizakana' are served.
 'Shiiru' means [press a person to do something],
and 'sakana' is [a dish that goes with sake].
So shiizakana means [a dish that guests are urged to eat].

Usually it's boiled vegetables with various dressings
or a vinegar marinade.

Next there is a soup called 'hashiarai',
(hashi=chopsticks, arau,arai=rinse)
and a hassun with two kinds of snacks.

And finally, pickled vegetables and a container for
hot water or tea (yutou) are brought out.

For more information about Kaiseki Ryori, please click here.

When we ask foreigners if they know any
Japanese words, many people say
'Konnichiwa!', 'Sayonara!', 'Sushi', 'Tempura',
'Karaoke', or 'Geisha'.....

But the word 'Teriyaki' is well known by foreigners
especially among the people who love Japanese food.

Teriyaki is the name of cooking with Teriyaki sauce.

So what is Teriyaki sauce??
It's quite easy to make.  All you need is soy sauce,
mirin (sweet sake; you can purchase from any Japanese
supermarket) , and cooking sake (Ryori-shu).
















CHICKEN TERIYAKI RECIPE

TERIYAKI SAUCE:
Mix 3 parts mirin, 2 parts soy sauce, and
2 parts sake.
*If you like sweeter sauce, add some sugar.

Marinate chicken for about 1 hour.
Grill, basting occasionally with sauce.
Be careful not to scorch.

For Tofu Teriyaki, first sprinkle with starch
and brown in a frying pan, taking care not to
crumble.  Then add the sauce, covering the
Tofu well and boil down.

The word Sake is sometimes used for alcoholic beverages
in general, but usually it means Japanese rice wine.

Sake is made by adding water and malted rice to
steamed rice and letting it ferment.
Its alcohol content is about 16 percent.

In addition to nationwide brands, there is also
local produced 'Jizake'.
Sake has various degrees of dryness and sweetness.

More information about sake, please visit:
http://www.japansake.or.jp/sake/english/index.html


TOKKURI AND OCHOKO
Tokkuri (sake bottle) Ochoko (cup for sake)

Sake is drinkable both hot and cold.
You can keep it in a fridge for cold sake,
or you can put sake in Tokkuri bottle 
and heat it up.
























Normal Tokkuri holds 1-go (=180ml.) .


OLD SAYINGS

KAKETSUKE SAMBAI
   When someone comes late to a party,
   often he is made to drink three glasses of sake or
   beer in a row (=kaketsuke sanbai).
   Supposedly this is punishment for having come late,
   but probably it is also a kind of welcome.

SAKE WA HYAKUYAKU NO CHO
   =Sake is the best medicine
   A moderate amount of sake is thought better for the
   health than medicine.

SAKE NI NOMARERU
   Let the Sake Drink You
   This means drinking too much and becoming
   unruly or damaging one's health.

Coming Sunday (11th) is National Foundation Day in Japan.
So Monday (12th) is substitute holiday.

Have a nice long weekend and
SAKE NI NOMARERU NA
(DON'T let the sake drink you!)