Text 34317, 100 rader
Skriven 2010-02-03 09:45:00 av Glen Jamieson
     Kommentar till en text av Ruth Haffly
Ärende: GETTING TO NO 764 00203
===============================
 -=> Quoting Ruth Haffly to Glen Jamieson <=-

Hello Ruth,

 GJ> Can you get the original, Japanese version of the Iron Chef?  There is

 RH> No, we just have the basic, local channels, no cable tv.  We did see
 RH> some of the original Iron Chef (Japanese version) while we were in H.
 RH> It was interesting; I just wish I knew what they were saying. (G)

Here the Japanese version comes on free to air broadcast TV, with
English dubbing and subtitles, so is quite easy to understand.
 
 GJ> a new series running on TV here.  The USAn series was tried here for a
 GJ> while, but that seemed to concentrate on the personalities of the
 GJ> chefs, rather than achieving excellence in the food.  After a few
 GJ> episodes that was quietly dropped.

 RH> I did see several seasons of the USA version.  True, some episodes did
 RH> seem to be stronger on the chef's personality but we enjoyed seeing
 RH> how the personalities played against each other.  Some of the regular
 RH> chefs made things that I sort of wished I could get the recipe for;
 RH> OTOH, some of the guest chefs really went into left field with some of
 RH> their creations.

In the Japanese competitions the chefs are very courteous to each
other before and after the contest, but ignore each other during the
food preparation to concentrate on the food.  Usually local Japanese
"surprise ingredients" are featured.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: The Japanese Meal - Part I/ii
 Categories: Japan, Asian, Info
      Yield: 1 Info file
 
           ;
 
  The key to Japanese food is freshness. Traditionally, Japanese
  housewives and chefs shop every day for the freshest ingredients they
  can buy. Even with the advent of refrigerators and freezers, the
  Japanese habit is still to buy fresh food. Only the best ingredients
  are used and prepared in such a way as to preserve their piquant
  flavours.
  
  The presentation of a dish is also a vital part of japanese cuisine.
  The Japanese say that the enjoyment of a meal is 60% the eye, 40% to
  the tongue.
  
  Food is served in a variety of beautiful dishes of all shapes and
  sizes. The Japanese do not have full sets of china, as we do in the
  West, rather, they collect beautiful dishes of different design,
  pattern and textures and match the food to the dish for the greatest
  effect.
  
  Garnishes are also used to set off a meal and they have become almost
  an art form in Japan. The ingenuity of their design, the skill and
  time the cooks take to perfect them is a mark of how important the
  presentation of a meal is in Japanese cooking.
  
  The course of a Japanese meal is very different from in the West.
  Whereas we prefer everything served on one plate, the Japanese like
  to have many smaller dishes, highlighting a particular food. Like us,
  their main meals start with soup but unlike us they will have two
  soups during the course of the meal. The first is a clear soup
  containing one of a number of delicious garnishes such as prawns,
  lobster or vegetable; then later in the meal they will serve a
  thicker, more substantial soup after the main courses. This is
  usually made with miso [soy bean paste] with heartier ingredients
  like tofu added to it.]
  
  The Japanese prefer small portions of food but many dishes can be
  served during the meal. The most basic Japanese meal would consist of
  rice, pickles and miso soup but other dishes would usually be added
  to include fish, meal and vegetables.
  
  The progression through a meal would be:
  
  ENTREES:      Clear soup and fresh, uncooked fish [sashimi] MAIN
  COURSES: One-pot dish [nabemono] or
  :           grilled dish [yakimono]
  :           a steamed dish [mushimomo]
  :           a simmered dish [nimono]
  :           a deep-fried dish [tempura]
  :           salads [sunomomo] FINISH: Boiled rice
  :           miso soup
  :           pickles
  :           served with green tea
  :           followed by a platter of fresh fruit
  
  From: JAPANESE COOKBOOK By: WOMAN'S DAY Typed by: KEVIN JCJD SYMONS
  kevin.jcjd.symons{at}braintap.apana.org.au U/L COOKING 29 AUG Y2K
 
MMMMM
 

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)