Food culture 101: うなぎ (Unagi, aka Eel)

いらっしゃいませ！

Welcome to a special edition of Food Culture 101. The topic for today is 「うなぎ」("Unagi" aka eel)

In particular, I would like to introduce you to ひつまぶし(Hitsumabushi), a style of unagi typically associated with the Nagoya area.

What is Hitsumabushi?  

Exhibit A: A scrumptious bowl of Hitsumabushi

What's so special about Hitsumabushi?

Unlike your "typical" unagi, there is an etiquette to eating this dish in order to fully appreciate the taste of the unagi. What's more, it came as a pleasant surprise to discover that the eating order is actually a play on the word unagi! Let me explain. 

Wow. You're so clever, I want to hear what you have to say!

The word "Unagi" is made up of 3 phonetic alphabets, う="U"; な="Na"; andぎ="Gi".

In turn, each of these is an abbreviation of a key element in the eating process:

• "U" comes from "Oolong", a variety of tea;
• "Na" comes from "Nashi" which means "nothing"; and
• "Gi" comes from "Negi", a sort of like a Japanese spring onion.

And as it's all about harmonious co-existence, the order of eating goes from back to front (please note that one is meant to scoop a portion of the rice and unagi into a separate bowl prior to the method of consumption listed below):

• First, savour with negi, as the sharp tanginess of the negi is meant to arouse your taste buds - "Gi".

• With the saliva glands fully activated, enjoy the Unagi in its pure, unadultured form (though some also recommend adding some さんしょう... the stuff in the wooden gourd) - "Na"; and

• Finally, mix the (now cold) unagi with some hot tea to create a warm and soothing finale to the eating experience - "U".

Cool, right? 

The first time I heard it, I was like "まじ？！（REALLY?!)"

I know. I couldn't believe I could concoct such a daft story, post it on a blog and actually have people read it all the way through...

Time for another pretty picture and bold font to distract you... Look, is it a face? Is it a fish?:

Till the next episode of Food Culture 101.
以上です。

Disclaimer: There actually is a recommended order of eating Hitsumabushi. If in doubt, ask! =)

How much is that sandwich in the window? Part 3

Sure. A certain "Ready to Eat" sandwich chain boasts over 20 varieties of "things you can slap between two slices of bread (optional) and call it lunch" sandwiches.

 Or, you could have this:

Cold soba noodles (on a warm spring day)

with a side order of vegetable flavoured oil sponge that will rival any London chippie

Food culture 101: 苺ムース (Strawberry mousse)

The title speaks for itself. Go on, drool.

Anti-clockwise: Strawberry mouse, Raspberry and chocolate cake, Chocolate praline sponge, Strawberry tart

Happy Easter 2011!

What you see is (was) part of my lunch at church after the Easter service.

Talk about effort (and the amount of washing up) involved in preparing the following menu for about 60 people on 9 tables:

• French fries
• Egg salad
• Chili con carne
• Croquette
• Seaweed salad
• Chicken salad
• Tomato salad
• Noodle salad
• Ham & cheese
• Meatballs in tomato sauce
• Assorted bread
• Fruits
• Chocolate coated strawberries
• Assorted home baked cakes
• Assorted home baked cookies

and or course, an Easter egg. 

Not those fake chocolate eggs, mind you. We all know Easter Bunnies* don't lay chocolate eggs...

No, a real hard boiled egg (which I forgot to take a photo of... but if you really need to know, just go to your local supermarket and find an egg in the "Egg" section, and imagine the shell being blue from artificial colouring).

*Disclaimer: The author does not endorse Easter Bunnies.

Food culture 101: トマトゼリー (Tomato Jelly)

This is not a case of something being lost in translation.

You are indeed staring at what appears to either be an invention from a molecular gastronomy genius, or a malfunction in the production line. 

I kid you not, it really is a tomato in there!
見て、見て。。。本当にトマトが入っている！

Food culture 101: とんこつラメン (Tonkotsu ramen)

This style of ramen is a speciality of the Kyushu area (i.e. the south western island where Fukuoka is located.... or "somewhere in Japan" for the really geographically challenged).

What you see below is a fine example of a big bowl of medium textured noodles in a rich broth, topped with a slice of succulent roast pork and finely slicednegi, served with a hearty helping of Japanese gyoza. 

Did you know? 

In this shop, there are at least 12 possible permutations of this soupy delight.

Noodle consistency: Soft, Medium, Hard

Soup: Very light, Light, Rich, Very rich.  

Plus, you've got the option to add in a number of extras as well, including half boiled egg, seaweed, etc. etc. etc...

Recipes 101: Lesson 2 - 竹の子 (Bamboo shoots)

"What?" you might ask, "is the bamboo shooting?"

Sadly, that's a very lame joke.

So on to the photos!

Exhibit A: A fine example of hand harvested bamboo shoots

Preparation involves scouring the web for "How to prepare bamboo shoots", which should direct you to pages which detail how to slice, boil (with some ground rice chaff to remove the bitterness) and cool the bamboo shoots prior to consumption.

Sashimi of bamboo shoot

Seared bamboo shoots with deep fried chicken
焼いた竹の子と鳥から揚げ