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平成26年 (2014年) 9月 16日

国際課

ACCESS  October 2006

A Bimonthly Newsletter for International Residents of Yamaguchi Prefecture


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Q : I’ve heard that Japanese cuisine is influenced heavily by season. What types of foods are considered “autumn foods”?


A : In Japan each season has certain vegetables, fruits, fish and specific dishes that are particularly popular and season-appropriate. In winter the mikan and nabemono, in spring the bamboo shoot and the clam, in the summer the eel and chilled somen noodles. Autumn is known by many as the period of the year with the most numerous and tasty foods in season. Vegetables include mushrooms (shimeji, maitake, eringi, shiitake), potatoes (Satsuma-imo, yama-imo, jaga-imo, sato-imo, naga-imo), lotus root, broccoli, carrots, and chestnuts. Fruits include grapes, apples, Japanese pears, and persimmons. Fish include sanma (Pacific saury), salmon, hirame (plaice), and mackerel. With cold weather creeping in, boiled dishes, warm soups, salted grilled fish and pasta dishes are frequent in autumn cuisine. Try including some of these items in your cooking routine! Here’s a simple seasonal recipe to try out:


しめじごはん - Shimeji Rice (serves two)


Ingredients:


Shimeji mushrooms………………………1/2 a pack

Carrot…………………………………………20g

Fried tofu skin (油揚げ abura-age)……1/4 of one pocket

Rice (uncooked)……………………………1 go (measurement for rice, roughly 3/4 cup)

Mitsuba (三つ葉 a green leafy herb)……4 leaves


Seasonings:


Soy sauce……………………………………2 tsp

Dashi stock powder or pellets……………1/2 tsp

Mirin (sweet cooking sake)………………2 tsp

Sake…………………………………………2 tsp


Directions:


1) Break apart the cluster of shimeji. Shred the carrot into thin slices. Pat off excess oil from the fried tofu skins and cut into thin slices. Wash the rice.


2) Put the rice into the rice cooker. Mix the soy sauce, dashi powder, mirin and sake with water (adjust the amount of water so that when mixed with the seasonings, the amount of total liquid is the regular amount for one go of rice), and add this to the rice, mixing well. Add shimeji, carrot, and fried tofu skin, then cook in the rice cooker as you would usually cook your rice.


3) When it is done cooking, mix well before serving. If you have mitsuba, add a few sprigs on top of the rice as a garnish.




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