Japanse vegetarische kookworkshop door de Japanse autochtone

Japanse vegetarische kookworkshop door de Japanse autochtone.

Naast sushi zijn er ook vele andere soorten Japanse gerechten. De kern van de Japanse keuken wordt gevormd door groente- en visgerechten. Voor 1000 jaar was Japan vegetarisch onder de invloed van het Boedhisme. Japans Boedhistisch tempel eten wordt "Shojin Ryori" genoemd en is veganistisch. Vis en schaaldieren werden altijd al geconsumeerd omdat Japan uit eilanden bestaat. Sinds de Meiji periode (vanaf 1868), begonnen Japanners, onder de invloed van de westerse cultuur ook vlees te eten. Daarom hebben Japanse vleesgerechten die bekend zijn in westerse landen een nog niet zo lange geschiedenis. Sommige gerechten zijn enigszins aangepast aan westerse eetgewoonten.

In deze workshop leer je authentieke Japanse vegetarische of veganistische gerechten maken. Voor veganisten voor wie alleen groenten zijn toegestaan, gebruiken we groentebouillons. Voor vegetariërs die wel vis eten, kan ook visbouillon gebruikt worden. Deze workshop is niet alleen voor vegetariërs, maar ook voor mensen die bepaalde voedselallergieën hebben of gewoon interesse hebben in gezond eten.

Het standaard menu bestaat uit :
- witte rijst
- 1 miso soep
- 2 bijgerechten
- 1 hoofdgerecht

Locatie; Utrecht
Meer info;  http://tokyodoll.web.fc2.com/workshop/japansekookworkshop.html

Gave bento workshop today

Gave bento workshop today. This is today's subject. Customers were very happy for results.


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Cabbage miso soup

This is a cabbage miso soup. Btw, Some people asked me same question how to make miso soup because they couldn't succeed. I found their same problem.They didn't add Dashi. Dashi is an fish bouillon that is necessary for Japanese cooking. You can get Dashi at most Asian shops. Famous brand of Dashi is Shimaya.

#homemade #homecooking #homecooked #japanesefood #Japanese #japan #japanesecuisine #japans #lekker #miso #soup #misosoup #homeshef #cuisine #dashi #fish #healthy #foodstagram

The basic composition of Japanese cuisine.

I teach Japanese cooking. This is today's menu for my cooking workshop.

豚肉と大根の煮物. Simmered pork and daikon.
ほうれん草の白和え. Spinach dressed with tofu.
茄子の即席漬. Pickled eggplant.
椎茸ご飯. Shiitake rice
えのきとじゃがいもの味噌汁. Potato and enoki miso soup

This layout of menu is so called Ichiju-sansai style.

Nowadays most people in the world, they reminds Japanese foods like Sushi, ramen, takoyaki, okonomiyaki, yakisoba, teppanyaki, etc... However in Japan, those foods are mostly for dining out or snack, and teppannyaki restaurant is not common. 'ichiju-sansai' is the traditional daily meal patterns in Japanese cooking more than sushi.

Ichiju-sansai (一汁三菜)

Ichiju-sansai literally means 'one soup and three dishes'. Contents of three dishes are 'one main dish + two side dishes'. Ichiju-sansai is the basic composition of Japanese daily meal patterns.

Ichiju-issai (一汁一菜)

Ichiju-issai literally means 'one soup and one dish'. This simple composition is based on the policy of Zen Buddhism. The word ichiju-issai was used to mean 'a simple meal' (also called Soshoku) comprising only one dish.

There are many compositions. A menu might have one soup and three side dishes, one soup and five side dishes, two soups and five side dishes, two soups and seven side dishes, three soups and five side dishes, three soups and seven side dishes, or three soups and eleven side dishes, etc...

You don't have to remember all compositions. However it's better to remember 'ichiju-sansai' and 'ichiju-issai' if you want to prepare the meal in authentic Japanese style.

This is one of ingredients

 I teach Japanese cooking this afternoon. This is one of ingredients

Important items. Dishes and plates with Japanese image

Important items. Dishes and plates with Japanese image
One of important fundamentals are dishes, plates, bowls, chopsticks, and other decollation items for Japanese cooking.We say we eat foods with our tong and our eyes.
I prefer to use Japanese potteries and Japanese lacquer.(Japans lakwerk)(The red plate on left top of photo.)
Japanese lacquerware (wikipedia)
http://en.wikipedia.org/wiki/Japanese_lacquerware

We have Japanese lacquer artists in Japan.

By the way the menu of photo

from the left; Omelet with Shiso (japanese basil), Umeboshi (Japanese pickled plum), tomato and Shiso
Japanese rice with Adzuki(Azuki) beans, Miso soup with Wakame (seaweed).

This is a vegetarian meal and quite simple ingredients.
But the example to show beautiful if we use good dishes, plates, or bowls.
Of course ALL I cooked !

It’s so easy to make Sushi!

Sushi is too expensive to eat in Japanese restaurants.
Most people think “Oh, Japanese foods are expensive.”
Most people think “To make expensive foods is difficult”.

Making Sushi is very easy like making sandwich.
This is the secret weapon.

Sushi form.

Costs only 4 euro. You can get in bigger Toko (Chinese shop)

Make rice base with it, and put toppings on it.

You can put everything as you want.
For example
Roast beef
Omelet
Vegetables
Herring (harring)
Ham
Cheese
Etc…

This is same formula with sandwiches.

Get up! Stand up! Stand up for your Sushi!

How to make Japanese Udon?

Udon is a Japanese noodle, like pasta. most popular style is noodle-soup type.With spring onion is popular for the topping.This is the recipe of Japanese noodle soup with chicken.

Chicken Udon (Japanese Udon noodle with chicken)

-Ingredients: (2 to 4 people)
---1 pack of Dried Udon noodle

---1 Chicken breast, or turkey breast (If you are vegetarian, you don’t have to add)

---4 to 8 spring onions

-Soup (broth):

---1600cc of hot water

---3 packs of Japanese Dashi (Japanese soup stock powder)
---100cc of Japanese Soya source

---2-table spoon of sugar

1. Cut chickens and spring onions

2. Combine broth ingredients in a pot, bring to a boil with high heat, add chicken and boil it in the broth. Keeping broth warm by low heat when it has done

3. Boil a generous amount of water in another pot, and boil dried Udon noodle for 10 minutes

4. When done 3, rinse with cold water, running the noodles with one hand to get rid ofｆ the stickiness quickly. (10 second enough. don’t rinse it for long time)Drain in a sieve.

5. Transfer Udon noodle in to bowls, sprinkle spring onions and put Chickens on.

6. Make broth hot again until boiling, and pour broth over on the Udon noodle in the bowl.

See the picture bellow.

Enjoy!