A Taste of Japan: Bento (boxed lunch)

In Japan, a packed lunch isn't just having your parents make you a peanut butter and jelly sandwich with an apple, it's an elaborate and competitive presentation. Traditionally, bento boxes look very fancy, with many different compartments and lacquered wood. Today, bento boxes have different pictures like hello kitty or flowers and are made up of aluminum and plastic. Bento boxes can be lunches for a picnic, private parties, school, or work. For a child, a bento box symbolizes the love and affection of their parents and how popular they will be in school based on how their bento box looks. Parents have to show their love in other ways, because of Japan's customs of not showing emotion to others. A bento box usually consists of white rice or noodles and side dishes such as tofu, meat, eggs, fruit, or vegetables. This is all planned out with the parents giving the right amount of food to keep their children healthy. Other types of bentos are Aiso (girls make it for their crush), Sake (rice with a slice of salmon), Tori (rice, vegetables, chicken), Sushizume (filled with sushi), etc. You can buy bentos at any local Asian store or make it at home adapting the bento to your own tastes. Here's a link to make your own onigiri (sticky rice) bento:
http://justbento.com/bento-no-37-onigiri-bento-box-action-okowa-sticky-rice-onigiri




sources: http://www.airandangels.com/bentobox/intro.html

A Taste of Japan: Tea Ceremony

Green tea isn't just an antioxidant that's healthy for your body. At least in Japan, green tea has very important uses that go back centuries ago in China. In 727 A.D., the Chinese court presented the emperor of Japan tea as a gift, which later came from Buddhist monks who started planting tea leaves around Japan. Tea became so popular in Japan that it led to special tea ceremonies. Today, Japanese tea ceremonies or cha-no-yu, which means "hot water for tea", is a symbol of harmony, respect, purity, and tranquility. There are many types of tea ceremonies, but the most known is the chaji, meaning a full tea presentation with a full, but light meal. There are usually only 4 guests that participate and should know how to use chopsticks, since they are a vital component of the tea ceremony. Preparing for a tea ceremony can take years to learn the precision and art. The tea room is very plain, except for a Buddhist scroll and a small fire. Before the tea ceremony can begin, guests must wait for their tea presenter to let them in by first purifying themself. After each guest greets the host with a bow, they are given rice to eat with each course of the meal, miso soup to eat with raw fish, and pickled vegetables. After this, the first course meal begins with nimono (simmered foods in broth), yakimono (grilled foods), suimono (clear soup that cleanses the palate), and sake (rice wine). The second course begins with hassun (a variety of seafood, vegetables, or meat) to represent the abundance of the sea and mountains, yuto (hot water with brown rice) that is accompanied by konomono (pickles). Finally the third course ends with a sweet dessert and tea. After the guests leave, people meticulously clean the tea room and await the new guests. This might be one of the most complicated ceremonies to participate in, but it will teach people the deep spirituality of Japan.


sources: http://en.wikipedia.org/wiki/Japanese_tea_ceremony,
http://www.holymtn.com/tea/Japanesetea.htm

A Taste of Japan: Sushi Time!

Sushi, which means snack and rice doesn't contain any raw fish like many believe. In Japan, sushi is an old time favorite that combines raw fish and vinegared rice. Fish was later added to sushi during the 7th century when China introduced raw fish. Raw fish was used in fermentation with salt to preserve it longer and then eaten with rice. There are many different kinds of sushi: Nigari-zushi (a ball of rice added with wasabi and some kind of fish), Maki-zushi (sushi rolls wrapped seaweed), Inari-zushi (deep-fried tofu pouches stuffed with rice), and Chirashi-zushi (rice with mixed vegetables and fish). Most people usually dip their sushi with soy sauce, wasabi, or pickled ginger, that is suppose to help your palate. Sushi is a very nutritious food that has everything needed for a healthy diet such as omega 3 fatty acids, carbs, iodine, and vitamins. It's also very low in fat, with 7-9 pieces of sushi equaling 400 calories, but you still should eat sushi in moderation. Today, the making of sushi has evolved into an art form, with many chefs adding their own creative techniques. Sushi always begins with making the rice, where you should only use short-grain white rice that you can buy in any local Asian store. The rice should be at least a month old to make it easier to absorb the water and vinegar. Then when adding raw fish, always make sure the color of the fish is bright and has no strong smell. Most importantly, clean your cooking utensils and hands thoroughly. Here's a recipe to make delicious smoked salmon sushi rolls (you will need a bamboo mat or you can use a pastry sheet to roll the sushi):

Ingredients

2 cups of rice
6 tablespoons of rice wine vinegar
6 sheets of nori (seaweed)
1 avocado-peeled, pitted, and sliced
1 cucumber-peeled and sliced
8 ounces of smoked salmon, cut into long strips
(you can substitute with different fish or vegetable)
2 tablespoons of wasabi paste (optional)

Soak rice for 4 hours.
Drain rice and cook in a rice cooker with 2 cups of water.
Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice.
(tip: you can also add 2 teaspoons of brown sugar in the rice vinegar to add extra flavor)
Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed.
Leave at least 1/2 inch top and bottom edge of the seaweed uncovered.
This is for easier sealing later.
Dot some wasabi on the rice.
Arrange cucumber, avocado and smoked salmon to the rice.
Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed.
Roll from bottom to the top edge with the help of the bamboo mat tightly.
Cut roll into 8 equal pieces and serve.
Repeat for other rolls and enjoy your sushi!


source: http://allrecipes.com/Cook/10923420/Profile.aspx



other sources: http://allrecipes.com/Recipe/Smoked-Salmon-Sushi-Roll/Detail.aspx,
http://www.eat-japan.com/sushi_perfect/sushi_perfect.html

A Taste of Japan: Vending Machine

http://www.cscoutjapan.com/en/

Any culture can be influenced by many changes economically, socially, and even technologically. In Japan, technology and culture combine together with the invention of the handy vending machine. The vending machine began in the beginning of the 1900s with a stamp vending machine. Today, vending machines in Japan can sell anything a person could need from an umbrella to udon (Japanese noodle soup), even with walking robot vending machines. There are over 5 million vending machines in Japan with the most popular items being different types of clothing, hygiene products, and drinks. These vending machines have been evolving to fit environmental concerns with solar powered vending machines covered in moss. In America, most people know vending machines to sell snacks or drinks and where you can only put your money or credit card through. In Japan there are some vending machines with face recognition to stop minors from buying certain items like cigarettes, touch-screens with maps, customized cappuccino machines, or vending machines where people have to watch a 30 second commercial for a free item. Many of these vending machines are very visually pleasing to people, with bright colors and creative designs to show the innovativeness of Japan. So make sure to definately check out the vending machines when visiting, they won't be hard to find!


http://www.flickr.com/photos/sanchome/



sources: http://pingmag.jp/2008/06/16/vending-machine-extravaganza/

A Taste of Japan: Food Etiquette

Japan, also known as "Land of the Rising Sun", is a beautiful and diverse island in East Asia. In Japan, everything is smaller, but in larger quantities. Japan mixes both traditional and modern ways into their culture, where a visitor can experience the night life in Tokyo or have a traditional tea ceremony in the geisha district Gion. Japan's culture combines influences from Asia, America, and Europe, making it very accessible for visitors to relate with. Traditional ways of Japan include: origami, dance performances(kabuki), tea ceremonies, Budo, swords, sumo (Japanese wrestling), and flower arranging ceremonies. Some moderns ways of Japanese culture include: Manga (Japanese comic book), video games, Anime (Japanese animation), night clubs, vending machines, and karaoke. With food, Japan varies in every region of its island, from many different types of seafood, meat, noodles, vegetables, and fruits. Foods can be boiled, steamed, deep-fried, or raw. Japanese culture also has many dining rules such as using a hot towel before eating, using chopsticks with your right hand when eating rice, using a separate dish for soy sauce, and always being very appreciative to the people who invited you over or to servers in a restaurant. One final rule not to be taken lightly is to not be a picky eater and eat every grain of rice in your bowl to show gratitude.

sources: http://en.wikipedia.org/wiki/Japanese_cuisine

A Taste of Taiwan: Healthy Breakfast

Rice porridge or congee is a low fat breakfast dish that is made with rice. It has a bland taste, but added with vegetables like sweet potato or garlic sauce and meat such as beef or chicken, it can be as tasty and comforting as chicken soup on a rainy day. You can also eat congee with side dishes like pickled cucumber salad or anchovies with peanuts that you can find at a local Asian market. Congee is such a known dish in Taiwan because rice is the most important staple in their diet. In Taiwan, most people have a rice cooker, but you can also make it on your stovetop by boiling clean rice in a pot for 18 minutes and then letting it absorb all the water for 15 minutes. The rice should be cooked until the grains have grown twice their size or have completely disintegrated to develop the texture for the creamy rice porridge. Congee is a very filling meal and can also be eaten for lunch or dinner. A typical meal would consist of light breakfast like congee, lunch either boxed(bento) or eaten in a restaurant, and dinner that includes soup, rice, vegetables, and a meat dish. Although, many Taiwanese people are using more vegetarian dishes in their diet. Here is the recipe to make your own congee:

Ingredients:

1/2 cup rice (not quick-cooking)
3-4 cups water (may use chicken/vegetable broth)
2 pieces boneless skinless chicken breasts, cut to thin slices
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 dash black pepper (according to your taste)
6 pieces shiitake mushrooms, julienned

Garnishes

2 tablespoons scallions, chopped

sesame oil

black pepper or white pepper

Rice cooker: Dump all ingredients (except garnishes) into rice cooker, turn it on and stir occasionally, until congee is smooth and no longer grainy.

Stovetop: Combine all ingredients (except garnishes) in a medium saucepan, bring to boil over medium heat then turn down heat and let simmer until water has been absorbed.

Add more water/broth if necessary (for both methods)

Sprinkle with black/white pepper, a few drops of sesame oil and chopped scallions just before serving for 4 people. Enjoy!

Have a great weekend and will continue cultural foods in Japan on Monday!

sources: http://www.recipezaar.com/Easy-Rice-Congee-76014, http://www.eatingchina.com/recipes/rice-porridge.htm

A Taste of Taiwan: Sinni Kionghi!

Even though New Years has already passed over a month ago in America, it's still a recent event in Taiwan because Chinese New Year was celebrated on Feb. 1st according the lunar moon calender. Chinese New Year or Lunar New Year is one of the most important days in Taiwan and other parts of Asia just like in America. Family and friends get time to enjoy with each other and celebrate. Its a time where people pay respects to their ancestors and Gods and decorate their houses to get ready for the new year. Many families and friends travel to each other exchanging good wishes for the new year and decorate their houses with paper scrolls saying "good fortune", "wealth", "longevity", etc. On New Years Eve, families will have a huge dinner, where each food has a different meaning such as the radish rice cake that means "prosperity" or dumplings that will help you amass fortune and wealth. After that, family members will hand out red envelopes to elders and kids filled with "lucky money" to bring in the new year. The days following after are filled with worshiping their Gods and performances from lion and dragon dancers on the streets. The ending festival is on the 15th day of the first moon and known as the Lantern festival, where lanterns decorated with birds, beasts, historical figures are carried by children and adorn temples. Here's the recipe to make your own Taiwanese New Years rice cake:

Ingredients:

Native or Thai rice 600g
Radish 1800g
Dried shrimp 38g
Dried shiitake mushroom 6 pcs.
Bacon 1/2 cup
3 cups of water
Cooking sheet, 1 sheet

Seasoning:
3 teaspoons of salt
1 teaspoon of pepper
1 teaspoon of sugar
1.5 teaspoons of Aji-no-moto
4 tablespoons of salad oil


Wash rice and soak them in water overnight.
Drain water from rice.
Add 3 cups of water to rice and turn them into puree with a food processor.
(Divide into twice or three times depending on the amount)
Cut radish into strips.
Soak dried shrimps and mushrooms in lukewarm water.
The cut dried shrimp, mushrooms, and bacon into small pieces.
Put salad oil into a frying pan, and fry the ingredients and then the radish.
Add seasoning. Add 2 and mix them enough.
Spread a cooking sheet into a steamer basket and put 5 on it.
Boil water in a steamer pot.
After water comes to a boil, put 6 on the pot.
Steam for about an hour over a strong fire and enjoy!

You can eat it plain or you can fry it with oil to give it a more savory and crispy flavor.




sources: http://www.gio.gov.tw/taiwan-website/5-gp/culture/lunar-NY/, http://www.s-i-a.or.jp/english/mimitaro/38eng.htm

A Taste of Taiwan: Drinks

In Taiwan, most people drink tea with every meal and rarely any beer. They also have some of the best smoothies with their wide variety of fruits like papaya, guava, kumquats, passionfruit, strawberries, pineapple, starfruit, and coconuts. Taiwanese people usually have fruit after every meal too. Some of these fruits like kumquats actually help with colds, when taken as a hot tea, or try a delicious papaya milkshake that is suppose to help a woman's breasts grow bigger. Another specialty drink Taiwan invented was bubble tea during the 1980s, where the term "bubble" means the tapioca balls in the drink. Bubble tea is now a very popular drink around the world, especially in America. Originally, bubble tea was made with hot black tea, tapioca balls, honey, and condensed milk. Also when visiting, be sure to buy your milk from a modern supermarket or a 7-11 to make sure you get non-powdered milk. Now there are 2 types of bubble teas, a fruit flavored tea or milk tea, that you can get either hot or cold, but is usually made cold. You can buy bubble tea in many Asian tea houses or restaurants with many different variations like adding fruit jelly or making the fruit juice into a slushy. Here's a simple recipe to make a papaya milkshake:

Ingredients

3 papayas, peeled, seeded, and diced
1 ripe banana, diced
3/4 cup of milk
1/4 cup of heavy cream
1 cup of crushed ice

Puree the papaya, banana, milk, cream, and crushed ice in the blender. Serves
about 4 and make sure to finish quickly or else it will turn into a bitter custard.



sources: http://www.mapsofworld.com/taiwan/society/bubble-tea.html,
http://www.recipelink.com/mf/11/7357

A Taste of Taiwan: Street snacks

Taiwan is often known as the whale of the Pacific Ocean off the southeastern coast of China. Taiwan has developed from many cultures like Chinese, European, Japanese, and American. With many diverse cultures, Taiwan combines both modern and traditional ways from celebrating Chinese New Year to having basketball and baseball as a favorite past-time sports. Their food also reflects diversity with many influences especially from Japan and China to make lots of savory and quick dishes. Food is one of the most important things they value, so don't ever be afraid to try the food, but make sure you have an idea of what your ordering. During the day, many street vendors sell many interesting snack foods such as tea eggs, which have a salty taste due to being soaked in soy sauce and tea, betel-nuts that are sold by women dressed in lingerie to attract more customers. Other items include dried squid, sugarcane, and the famous stinky tofu. Stinky tofu has a very foul smell that reminds people of a sewer, which is from the fermented vegetables. These vegetables get this smell by being packed with tofu into a container that is left alone for about 6 months. After 6 months, the tofu is rinsed and aged overnight to be deep-fried, steamed, or eaten raw. It's an acquired taste that most visitors will either hate or enjoy when first trying it and will taste better with chili or garlic sauce. Here's the recipe to make your own Taiwanese snack food:

Tea Eggs

Ingredients

6 eggs
3 tablespoons of soy sauce
1 teaspoon of salt
1 tea bag
4 pieces star anise
2 strips of dried mandarin peel(optional)
1 teaspoon of cracked peppercorn(optional)

Place unshelled eggs in saucepan of cold water--
water level should be at least 4 cm(1-1/2") higher than eggs.
Bring to a boil, then let simmer for 2 minutes.
Remove the eggs. With a knife, tap each egg slightly to crack
the shells in two or three places. Return to saucepan.
Add other ingredients and stir. Cover and simmer for
2 hours, adding water as necessary.
Drain and serve hot or cold. Enjoy!

sources: http://en.wikipedia.org/wiki/Taiwan,
http://www.eatingchina.com/articles/taiwanfood.html

A Taste of Sri Lanka: Tropical Fruits

Sri Lanka has a tropical climate providing the most abundant and colorful fruits that are apart of Sri Lanka's culture. Some of the most popular fruits are the woodapple, rambutan, plantains, and king coconut. These delightful fruits are some of the most rarest foods that provide many health benefits. The woodapple is wooden-shelled fruit that is a favorite among the locals and elephants to eat. A hammer is required to get the pulp which has a sweet-sour taste and can be used in drinks such as diwal kiri, which contains a mixture of woodapple, coconut, and treacle. Woodapple helps increase appetite and regulate digestion. Rambutan, another tart flavored fruit, is a spiny scarlet colored fruit covered with short fleshy hairs that is grown in trees. One of the most versatile fruit is the plantain that can come in many colors like yellow, green, and brown and have a very sweet and starchy flavor. Plantains are complementary to many curry dishes. Finally, the most known fruit is the king coconut. Everyday hundreds of these coconuts are sold and used as drinks to locals and tourists for its sweet flavor and health benefits.
King Coconut

Rambutan

Woodapple

A Taste of Sri Lanka: Breakfast

In Sri Lanka, a special breakfast and lunch item is a hopper or appam. There are many different kinds of hoppers such as egg hoppers and string hoppers or if you want something sweeter milk or honey hoppers. A regular hopper is basically a bowl-shaped pancake that is crisp on the edges. It's a complicated task to make a hopper, but as long as you have the patience and correct cooking tools you will be able to make it easily. To make a hopper you can either use a traditional hopper-pan that you can buy in any Indian or Asian store or use a small omelet pan, which will give you the same unique texture and flavor. We will be making an egg hopper or bithara appa that is best added with curry when finished cooking.

Here's the recipe for a plain and egg hopper:

Ingredients

2 cups white long grain Rice
3/4 cup thick coconut milk or evaporated milk
1 tbs Cooked white Rice
1 tsp dry Yeast
1/2 tsp Sugar
2 tbs luke warm water
1-2 cups thin coconut milk or diluted evaporated milk
Eggs


Soak rice in water overnight (or until soft).
Add yeast and sugar into luke warm water and set aside.
Drain water from cooked rice.
Blend the soaked rice, milk and cooked rice in a blender until thick and creamy(The consistency should be that of thick cream).
Transfer into a bowl and add the foamy yeast mixture.
Mix well. Close and leave in a warm place for at least 6 hrs.
Add thin warm coconut to the thick batter while stirring
(The consistency of the batter should be similar to pan-cake batter).
Add salt to taste.
Pour spoonfuls into heated, greased hopper-pan and
make sure that the inside of the pan is well covered with the batter.
Close with lid and cook until done.
To make egg hoppers, cover the inside of the pan with the batter by swirling it
(same as before) and then crack-drop an egg to the center,
close with lid and cook until done.
Add chicken curry for extra flavor.

A Taste of Sri Lanka: Dessert

Another popular dessert in Sri Lanka is wattalapam, which was first introduced by the Malays, another asian group that encompasses most of Indonesia and the Philippines. Wattalapam is a steamed custard pudding that tastes like chocolate pudding with its thick texture. This can be eaten for special occasions, mainly on New Year's Day. You can add cashews, cloves, cinnamon, or raisins for extra flavor. Sri Lankan cuisine uses many spices, going back to the 15th and 16th centuries when traders from all over the world came in search of many aromatic spices like cinnamon, cloves, caradoms, and nutmeg. These traders gave Sri Lanka richness and diversity to their food and now Sri Lanka has some of the spicest food recipes in the world. Here is the recipe for wattalapam:

Ingredients

2 cups Thick Coconut Milk
1/2 lb Brown Sugar
4 Eggs
Pinch Cardamoms (Optional)
3 Cloves (Optional)
Raisins,  Cashew

Beat the eggs in a mixer. Add the coconut milk, brown sugar
cardamoms and cloves to the beaten eggs mix well.
Add the mixture into a pot
and steam  for 20 minutes.
Add raisins or cashews.
You can also add the mixture into multiple small aluminum
bakimg foils and then steam it for about 5-10 minutes.
Enjoy!

A Taste of Sri Lanka: Popular dish

Sri Lanka, also known as the pearl of the Indian Ocean, is an island south of India. There are many ethnic groups within Sri Lanka, the main ones being Sinhalese, Tamil, and Muslim and currently there is an ethnic war, with the Tamils fighting against the majority Sinhalese. Sri Lanka has huge cultural diversity, with many festivals like "Kandy Parade", which is a parade honoring Buddha's tooth and Gods by having a festival with crimson-robed elephants, dancers, jugglers, and fire bearers that bring you into a different world.
They also have a wide range of tastes in their cuisine, with rice, coconut, curry, and chili powders used in many dishes. Food is always a special occasion in Sri Lanka and can show a visitor the great hospitality of the people. One popular dish, Kiribath, is served for special occasions like weddings, birthdays, even the opening of a new store, but mainly on New Year’s Day. It’s a simple sweet recipe that uses rice and coconut milk and is topped with sesame seeds, sugar, or curry. Here's the recipe:

Ingredients

4 cups of rice
1 can of coconut milk
Dash of salt

Clean and wash the rice. Put the rice in a pan, stick in the
index finger on surface of rice and fill water up to slightly above
the 2nd joint of the index finger. Cover and cook the the rice
under low heat for about 15 minutes.

When the rice is almost done, mix the salt with the coconut
milk and add to the rice. Then stir and cook for a few more minutes.

Serve the hot rice on to a platter and flatten it using flat spoon or spatula. Cut it into squares and enjoy!