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2011年3月31日 (木)

In a time of disaster/災害時や災害に備えてできること (3月14-31日迄の予定)

The earthquake on 11th March caused great damage to the Tohoku region. I just feel so sorry for the victims and their families, and my thoughts and prayers are with them. Also, I’d like to pay my respects to those who dedicate themselves in rescue and disaster countermeasures.

In the mid of the triple disasters, earthquake, tsunami and nuclear, and facing the fact that there’re a number of victims who are forced to live in harsh conditions, I’ve been feeling unsure if it’s right to keep on writing all about foods. From 14th to 31st March (planned), I’d like to focus on such emergency and to share how we could be prepared and what we could do in such times. This is one of 'my' cans, and this would be one of 'our' cans as countermeasures for future. (Please refer to the article from 14th to 31th May.) Written on 14th March.


地震、津波、原子力の三重苦のなかで厳しい環境を強いられている方々がいて、今後の見通しがまだまだつかないなかで、この食べ物限定のブログを更新していくことに大きな迷いがあります。3月14日から31日までの予定で、保存食、省エネ、非常時の食料や調理などをテーマにし、どんな準備や調理ができるかを共有していきたいと思います。これが「私」の出来ることのひとつですし、これからのために「私たち」が出来ることだからです。(記事は3月14日から31日までのものをご覧下さい。) 3月14日記

Waffle with caramelized banana/キャラメルバナナワッフル

I asked my father, who I suppose was raised by sake not by breast-fed, if he could survive without a drop of alcohol if he were at an evacuation center for a couple of weeks as the victims in Tohoku.  His question was if I, a sweet tooth, could survive without coffee and chocolates.  It motivated me to consider how something sweet can be prepared in such times.

First came up to mind was bekko-ame/tortoiseshell-colored candy.  It’s easily prepared, if suagar and water are there.  If memories serves me correctly, that’s the first “sweet” that I’ve made when I was very small.  Using the similar ingredients and steps for bekko-ame, we can make caramel sauce only if you have small portion of cream.

Heat sugar in a pan on low heat to make caramel.  Then, add cream.  To make the caramelized banana, add sliced banana and caramelize.  You’ll need only two tablespoons of cream for one person.  I’ve uploaded an article on waffle and marinated fruits and convenience of making many waffles and keeping them in freezer while ago.  Waffle with caramelized banana is another variation.  Caramelized banana goes well also with pancakes and toasts.





2011年3月30日 (水)

Stick ramen/棒ラーメン

Just mentioned in the article on the emergency food, I often went climbing in my university days.  One of our must-haves as emergency food then was stick ramen, an instant noodle.  Unlike conventional instant noodles, which are curled and deep-fried, it’s like long pasta and not fried.  It’s very simple to prepare; you just put the noodle in boiling water for a few minutes.



2011年3月28日 (月)

Orecchiette con broccoli/ブロッコリーのオレキエッティ

In the article about Spaghetti aglio, olio e peperonchino

the other day, I wrote the pasta is very basic and you can develop it once you master it.  Orechhiette con broccoli is one example.  Orechhiette, which means earlobe in Italian, is a short pasta.  Other short pasta or long pasta can be used, and other vegetables can be substituted, if broccoli isn’t available.

Cook the pasta just like mentioned in the spaghetti aglio, olio e peperonchino, and just before taking it from the boiling water, add and cook broccoli.  Then water and energy can be saved.  The rest of the steps are the same.  Cooking pasta might not sound like energy saving, however, there're some other ways still. 




2011年3月26日 (土)

Cooking rice/ご飯の炊き方

I should’ve shared this much earlier.  My “Basic Japanese Cooking” course starts with how to wash and cook rice, and students cook rice not with a rice cooker but on a stove for all the lessons.  Rice cooker is a convenient cookware, and the taste of steamed rice is good, thanks to the advanced technology by manufacturers.  Still, it’ll take 40-50 minutes if using it, and the consumption of energy is as much.  It takes only half of it, if it’s done on a stove.  This would be ideal in such a time that we’re encouraged to save energy. We might use a portable gas stove in an emergency, still the method is the same. 
·         Ratio of rice and water is 1:1.2 (+30cc) in volume or 1:1.5 in weight.

·         Use a deep pan with a heavy lid.  The water level should not be more than a third from the base of the pot.

·         Place over a high heat and bring to a boil.  Turn the heat to the lowest and simmer for 10 - 12 minutes.  Turn up to the maximum for 3 seconds, and remove from the heat.  Set aside, still covered, for 10-15minutes.

·         Heat control and ‘no peek’ are the keys.

As mentioned in the article of Spaghetti aglio, olio e peperonchino, cooking with a “Shuttle Chef” or wrapping the pan with blankets or towels after boiling will save energy.


·         米と水の割合は、容量で1:1.2 (+30cc)、重量で1:1.5とします。

·         深めで重い蓋の鍋(例えばルクルーゼ)を使います。水の位置が鍋底から1/3以上にならないのが目安です。

·         火加減は、沸騰するまでは強火、沸騰したら弱火で10-12分、最後に3秒強火にし、火からおろします。その後、10分ぐらい蒸らします。

·         火加減と途中で蓋を開けないことがポイントです。美味しく炊くには、鍋の中にどれだけ圧力をかけるかなので、深い鍋と水の位置(圧力をかけるスペースを確保する)、重い蓋と途中開けない(圧力を逃さない)ことが大事になります。


2011年3月24日 (木)

Scrambled egg miso soup/まぜまぜ卵味噌汁

I’ve heard about a charity event, where participants can learn energy-saving recipes.  The fee is 2,000 yen, and it’s to be donated to the victims of the earthquake.  My family and I were discussing if such event is appealing and if the price setting is appropriate.  My sister said, “For people like me who don’t like cooking, biting fresh cabbage is enough.”  That could be true, I mean, people wouldn’t be able to cook and they put anything edible in mouth at most.  Still, if we eat only cold dishes, our heart and body never get warmed.  Imagine that eighteen-year-old boy who just left their parents’ starts his own living wants to eat something warm within one minute.  That’s how scrambled egg miso soup comes.

Break and beat an egg in a bowl.  Add hondashi and miso, and mix them well with the egg.  Pour in boiling water, and gently stir.  That’s it. If you have something that you can just add to it, such as dried wakame, chopped green onion, and aosa etc, the soup will be better both in taste and nutrition.




2011年3月22日 (火)

Spaghetti aglio, olio e peperonchino アーリオオーリオぺペロンチーノ

In a state of emergency, we may not have enough foods and we may have to prepare with what is left.  If you have garlic, red chili and spaghetti, plus, if you can use electricity or gas, try spaghetti aglio, olio e peperonichino.  To save electricity or gas in boiling spaghetti, you can use “Shuttle Chef”.  If you don’t have it, wrap a pan with blankets or towels so that the energy can be saved and still the temperature can be maintained.

If you master spaghetti aglio, olio e peperonchino, which is very basic pasta, you’ll find it easy to cook other pastas.  Try spaghetti aglio, olio e peperonchino, referring the following tips, after this chaos is over.

·           Boil pasta with plenty of water and one percent of salt.  (For example, 3 liters of water and 30 grams of salt are necessary to boil 300 grams of pasta.)  Plenty of boiling water is not to lower the temperature, and one percent of salt is to add salty taste to pasta.

·           Cook pasta 1-2 minutes less than the time shown on the package.

·           Spiciness of red chili can be adjusted by using more pieces, by slicing, and by cooking well.

·           It takes more time that flavor of garlic is added to oil than red chili.  Garlic can be minced, smashed, or sliced.  Cooking time can be shortened if minced.  Garlic can be taken out if smashed or sliced (when you don’t want to eat it).

·           Never brown garlic, otherwise, it worsens the taste.



·           パスタを茹でるときは、たっぷりのお湯と1パーセントの塩を用意します。(例えば、300グラムのパスタを茹でるには、3リットルのお湯と30グラムの塩が必要です。)たっぷりのお湯はパスタを入れたとき、お湯の温度を下げないためです。塩はパスタに塩味をつけるためです。

·           パスタの茹で時間は、パッケージの表示時間より1-2分少ない時間にします。

·           唐辛子の辛さは、本数を増やす、スライスする、加熱することなどで調節できます。

·           大蒜は唐辛子より香りをオリーブオイルにうつすのに時間がかかります。大蒜は微塵切り、包丁の腹でつぶす、スライスするなどします。微塵切りにすれば、調理時間が短縮できます。つぶしたり、スライスすると、大蒜を食べたくないときによけることができます。

·           大蒜は絶対に焦がしてはいけません。味が悪くなります。


2011年3月20日 (日)

Growing leaf vegetables and salad/プランターで葉野菜の栽培&サラダ

I’m growing herbs and leaf vegetables in planters on the balcony.  It’s for the everyday cooking, but I found it convenient in such times.  Herbs are to add flavor and they’re not so useful in emergency.  But leaf vegetables are fast to grow, easy to take care of, and can be eaten fresh or cooked.  So, growing them would be one of the countermeasures we could.  I had carrot scraps from the decorative cuttings for kinpira the other day.  By cutting them into strips and mixing them with rocket salad, known as ruccola, growing in the planter, a simple salad is ready.  Green vegetables are, generally speaking, rich in calcium, vitamins, and carotene, which are essential for human body.


P1070444_3 P1070454_3

2011年3月18日 (金)

Dried renkon and kinpira/干し蓮根と金平

I just came back from a business trip to China. As I knew I had to leave the coutnry two days after the earthquake, I didn’t buy anything while people were rushing to grocery stores and were buying foods for emergency.  So, when I came back, my fridge was empty, except two pieces of carrots.

An article of dried vegetables were uploaded before.  Using the dried renkon/lotus roots and the carrot, kinpira is cooked.  It took only ten minutes, which is good as it consumes little electricity or gas.  Making and stocking dried vegetables is also recommended.  They’re reconstituted by water, they can be used in such an emergency, they’re compact to stock, and nutritious values go up when they’re dried.





2011年3月14日 (月)

Emergency foods/非常食

It’s just sad that over 10,000 people are still missing and not rescued.  They’re forced to survive without lifelines such as contacts with family and friends, information, light, heat, foods, water etc, and these are the ones to support their lives and spirits.  I’d like to share a bit about emergency foods for this occasion.  Please be reminded that this is not always correct, as I myself have never been exposed to such a disaster and there’re special needs for those who have chronic diseases like diabetes and kidney disease.

I would say that convenience and nutrition count for emergency foods.  Hardtack and ‘Calorie Mate’ are for sure convenient, but preparing ‘alpha-rice’ as emergency foods would be recommended.  Alpha-rice is the rice that is once steamed and then dried.  You can reconstitute it only by adding water.  Sometimes they’re sold as ‘Magic Rice’.

As to the nutrition, calories and balance count.  Efficiency, that is, small amount of consumption and high energy generation, would be important, so high calorie foods are better prepared.  Besides meals, chocolates, cookies and candies are nice to have.  It’s suspected that we tend to consume more carbohydrate from, let say, onigiri/rice ball, in the state of emergency.  Fat and protein, as other sources to generate energy and to build body tissues along with carbohydrate, should be included in emergency foods.  Also, we shouldn’t forget minerals that regulate physiological effects and vitamins that maintain health.  They work on our body functions.  As such nutrition works with a small amount of consumption, supplements would be a solution.

You can find them online shops, ‘Tokyu Hands’ and climbing gear shops.





2011年3月12日 (土)

Sign of life/無事です

Though I'm replying one by one, I'd like to take this opportunity to thank my friends both in Japan and abroad who sent me SMS and emails upon hearing about the earthquake and also those who may wonder if I'm okay. Although we may be miles and miles away each other, you can always find me here. It's a sign of life.

I had to walk home from my office in the evening, which took me two hours and a half. It was surely a long trip but rather heartwarming when I saw a notice at a restaurant. It says, “Please come in. Though we have only curry and rice, we offer you for free.” It was around seven or eight o’clock and people were hungry walking.



2011年3月10日 (木)

Tiramisu alla frutta/苺のティラミス

Fruits sections at supermarkets are occupied by strawberries, which drives me to make something with them.  Tiramisu alla frutta is an arranged version of tiramisu, like matcha tiramisu.  It’s made light by using ricotta and yogurt, instead of mascarpone, and acacia honey, instead of sugar.  In summer, pineapple tiramisu can be made in the same way.



2011年3月 9日 (水)

Atwater factor/アトウォーター係数

Atwater factor is the amount of energy generated per gram, when the three major nutrients (carbohydrate, protein, fat) are burned in the body.  The amount of calorie can be calculated using the factors; 4 kcal/g for carbohydrate, 4 kcal/g for protein, and 9 kcal/g for fat.  Let say, a 100-g doughnut contain 60g of carbohydrate, 7g of protein, and 12 g of fat.  Its calorie is;  carbohydrate (60g×4kcal) + protein (7g×4kcal) + fat (12g×4kcal) = 376kcal.  You can find nutrition information on the back of foods and calculate approximate amount of calorie.

アトウォーター係数とは、三大栄養素(糖質、蛋白質、脂質の3つで、エネルギーを発生する栄養素)が体内で燃焼するとき、1gにつき発生するエネルギーのことで、カロリー計算の目安になります。糖質は4 kcal/g、蛋白質は4 kcal/g、脂質は9 kcal/gです。例えば、ドーナツ100gに炭水化物60g、蛋白質7g、脂質12gが含まれているとします。そのカロリーは、糖質(60g×4kcal+ 蛋白質(7g×4kcal+ 脂質(12g×4kcal= 376kcalとなります。食品には栄養成分表示がされていますから、係数を使って簡単におおよそのカロリーを出すことが出来ます。

2011年3月 7日 (月)

Cannelloni agli asparagi/アスパラガスのカンネッローニ

Markets are now full with spring vegetables and fruits.  Spinach would be the most popular for cannelloni, however, I did it with asparagus as it’s in season.  To simplify the steps, dried lasagna, instead of fresh pasta, and cream and Parmigiano-Reggiano, instead of béchamel sauce, are used.


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2011年3月 5日 (土)


Quiche is a local food in Alsace, France.  Though eggs, cream, cheese (Gruyère or Emmental would be good), ground meat, and vegetables are standard materials, it can be arranged as you like.  For example, using soybean milk, instead of cream, will make the dish healthier.  Quische lorraine is, as the name says, from Alsace-Lorraine and you need cream and bacon (or, plus onion).



2011年3月 2日 (水)

Fish maw soup/フィッシュマウ(魚の浮袋)スープ

Fish maw is a popular material for Chinese cuisine, therefore you’ll find it easily at Chinese grocery stores.  It has a spongy texture and bland taste.  It is mostly used in Chinese soups.  You need to soak it in hot water to reconstitute before using.  It was my very first time to cook the fish maw.


P1070316 Fish_mau

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