|
Post by Noriko on Jun 19, 2008 19:50:12 GMT -5
I'm thinking of going to an event which lasts all day but has no day board. Does anyone have any ideas on what to pack? Rice is right out (unfortunately) since it would be made the night before and be subject to sitting in my fridge and for some reason, that just *kills* rice, turning it into little pieces of gravel. My other option is cold soba with scallion with dressing in a bottle and fruit on the side but I don't know how period that is... I'm thinking of just giving up and packing a Western/Barbarian lunch (beer bread, cold cuts etc.) so please save me (;
|
|
|
Post by solveig on Jun 19, 2008 20:45:51 GMT -5
Noble Cousin! Greetings from Solveig! My other option is cold soba with scallion with dressing in a bottle and fruit on the side but I don't know how period that is... Archaeologists have found 5,000 year old noodles in China. Buckweat is indigenous to Japan, and noodles in Japan go back to at least, if I recall correctly from about an hour ago, the Nara period or before. Also, there are no problems with the scallions. It is unusual to eat fresh fruit with meals in Japan. The sauce that you make is potentially problematic, however a simple dashi or something like that should not be a problem.
|
|
|
Post by Noriko on Jun 19, 2008 20:55:56 GMT -5
Ah, soba noodles and sauce it is. It will be a simple dashi with soy or miso- I'll have to dig through my cookbooks to find something. I was going to bring fresh fruit as a snack- probably a peach since they're in season (sort of...) or an orange (since they come in their own wrapper!)
|
|
Saionji Shonagon
New Member
One dreamed of becoming somebody. Another remained awake and became. (Found in a fortune cookie.)
Posts: 7,240
|
Post by Saionji Shonagon on Jun 19, 2008 20:57:17 GMT -5
|
|
bovil
New Member
Fnord. Moo.
Posts: 411
|
Post by bovil on Jun 20, 2008 2:55:14 GMT -5
Rice is right out (unfortunately) since it would be made the night before and be subject to sitting in my fridge and for some reason, that just *kills* rice, turning it into little pieces of gravel. You just need to pick the right rice. Long-grain rice has starches that crystallize when they get cold. That's what makes long-grain rice go hard when it's refrigerated. Short-grain (risotto) and medium-grain (sushi) rices don't crystallize if you make them right. The starches are different. There's a whole episode of Good Eats on rice that explains the science. Get a "calrose" or "kohuko rose" sushi rice, rinse it well before cooking, and it should be just fine even refrigerated.
|
|
|
Post by inume on Jun 20, 2008 3:22:25 GMT -5
Don't forget pickled veggies! No refrigeration needed, and no Nippon meal is complete without them. Mmm... ginger, radish, plums....
Also, a thermos full of miso soup might be a tasty idea.
|
|
|
Post by Noriko on Jun 20, 2008 15:22:04 GMT -5
Rice is right out (unfortunately) since it would be made the night before and be subject to sitting in my fridge and for some reason, that just *kills* rice, turning it into little pieces of gravel. You just need to pick the right rice. Yes, but I am the worst rice cook in the entire eastern seaboard. (; It never comes out right...
|
|
|
Post by Imagawa Tadamori on Jun 21, 2008 0:44:55 GMT -5
You just need to pick the right rice. Yes, but I am the worst rice cook in the entire eastern seaboard. (; It never comes out right... Get a decent rice cooker (the automatic ones). When using it, add 1/4 cup more water than it calls for - it will make the cooker cook just a little longer (it has been my experience with several of the automatic variety rice cookers that they don't cook *quite* long enough). When the rice is done, move it to another container and fluff it up with a fork (a rice paddle or big wooden spoon is better if you have one) within a minute or two. This will serve to keep the rice from overcooking, but fluff gently as you don't want to break the individual grains. Serve within a few minutes of fluffing. This is how I make my rice, and I've always had good results. Everyone has their own technique. YMMV, as they say... - Imagawa
|
|
|
Post by solveig on Jun 22, 2008 9:40:56 GMT -5
Noble Cousin! Greetings from Solveig! I was going to bring fresh fruit as a snack- probably a peach since they're in season (sort of...) or an orange (since they come in their own wrapper!) Fresh, in-season, fruit is a wonderful snack. It is just not part of a typical meal. Incidentally, snow cones are quite period for Japan. However, I haven't worked out how to make Boston Ivy Syrup, and I do not know of a commercial source for the stuff. So, feel free to use diluted honey instead. Basically, sweet stuff doesn't enter actual meals all that much. Think salty and the glutamate flavor. Sour appears as a condiment or as a seasoning.
|
|
|
Post by Noriko on Jun 22, 2008 17:39:33 GMT -5
Noble Cousin!However, I haven't worked out how to make Boston Ivy Syrup, and I do not know of a commercial source for the stuff. So, feel free to use diluted honey instead. Oh! This could be a fun treat at an event- get some shaved ice and some honey syrup and serve them out, maybe get some sort of edible flower as decoration. I bet kids would get a kick out of it.
|
|
|
Post by Please Delete on Jun 22, 2008 19:09:26 GMT -5
Regarding fruit: I've seen it as dessert, basically. A sweet ending to a meal. That would seem to make sense with the rest of what has been said, although I do wonder--if you are talking about Heian dining habits I often see what appear to be mounds of fruits or other such things. And 'snacking' almost seems to take the place of normal meals in some ways; I could easily see two Heian gentlemen sitting on the hisashi enjoying sammi shioyaki, a tray of mikan or momo, and a jug of sake. It would not seem out of place, to me.
-Ii
|
|
|
Post by takadainotora on Jun 22, 2008 21:53:43 GMT -5
In hot weather, it makes sense for people to snack rather than eating larger meals. Chilled fruit and sake or barley tea sounds like a good hot weather snack for a couple of gentlemen, Heian or other times
|
|
|
Post by tamayori on Nov 27, 2008 2:53:18 GMT -5
Cold soba or somen is nice-make it the day before- and put it in a tupperware with a little water. Then serve it with sauce, green onions, slivers of cucumber, and nori. (a type of soba sauce can be made with kikoman soy sauce,Hondashi,sugar and some Mirin-it will be strongly salty,mix it with 1 part sauce-3 parts ice water, add a bit of wasabi, green onions)
or...make a bento box: use small pearl rice (calrose, etc) place a layer of rice in a rubbermaid box, sprinkle with furikake(can be "disguised" by wrapping in cloth, taping washi around it- or placing it in a laquer box) add any combination of egg omelet sliced, meat slices(i sometimes use teriyaki chicken breasts sliced) pickles:Takuan,cucumber,plum,nasubi,ginger
fresh fruit
depending on how crazy you want to get-you can make Mitsukan which is a type of japanese fruit salad--combine fresh fruit with cubes of sweetened agar gelatin (kanten) or do the chinese version with cubes of almond-flavored gelatin-mixed in pear juice.
If not-there is the "bachelor" special, 2-3 onigiri with meat,pickles, and tea.
|
|
|
Post by solveig on Nov 28, 2008 2:36:17 GMT -5
Noble Cousin! Greetings from Solveig! Aside from making sure to buy short grain rice, you need to both cook it properly and protect it from being dehydrated by your frost free freezer. You can protect it from the refrigerator by wrapping your onigiri or at least putting them in an airtight container before putting them in the fridge. In Japan, premade onigiri are sold in sealed plastic pouches which are quite clever. The nori is kept out of contact with the rice until you open the package. This keeps the nori crisp. Leaving it in contact with the rice will make it kind of soggy. I know that you can not afford an automatic rice cooker, so here is how to make rice. 1. Wash your rice. 2. Measure an equal volume of rice and water into your heavy pot and then add a bit more water. (You have to add more water as you get further and further from harvest as rice dries out during storage.) 3. Cover your pot with a heavy lid. Weigh it down if necessary. 4. Turn on medium to medium hot heat. Wait for a boiling sound that goes "choro choro". 5. When the rice goes "choro choro" you may wish to turn down the heat slightly. 6. When the rice goes "pop pop" turn the heat onto high for about 15 - 30 seconds 7. Take the rice pot off the heat and let sit for maybe ten minutes. DURING ALL OF THIS - DO NOT OPEN THE LID OF YOUR POT DO NOT STIR THE RICE. Now then, you may get some scorched rice on the sides and bottom of the pot, do not worry about this. It is called "shitogi" (as I recall) in Japanese and is actually used in some recipes. As you get better at cooking rice, this stuff will become more and more edible. Yes, but I am the worst rice cook in the entire eastern seaboard. (; It never comes out right... Originally, I was cooking rice in a heavy pot with a glass lid, until I accidentally broke the lid. After that, I used an iron pot or some such thing to cover the mouth of the pot. I taught myself to cook rice by sound. I was very surprised when I learned later on in Japan that I had accidentally taken up the traditional way of cooking rice in Japan before the advent of automatic rice cookers.
|
|
|
Post by Noriko on Nov 28, 2008 18:00:52 GMT -5
Actually, I've been making rice in the microwave in a pyrex container and it comes out pretty well. In regards to eating at events, my friends and I have recently gotten into the habit of volunteering to serve at feasts, if there is one at an event. The feasters get their own personal serving wench at their beck and call and we get the leftovers/food for free!!! (; Only a short amount of time before someone uncovers our scam!
|
|