Сraft

Lunch of centenarians

Lunch of centenarians

If someday you want to arrange an unusual Japanese dinner to surprise guests and yourself, then I recommend you to prepare dishes of the classic diet of Okinawan centenarians. This food the inhabitants of the tropical island are cooked several times a week. The only difficulty for the gastronomic experiment is to find the necessary ingredients that are so popular in Okinawa and which are not easy to find in Moscow. This will primarily focus on fresh Okinawa tofu (soy cottage cheese), fresh momordike or green goya, an alcoholic beverage "Awamori", on Okinawan pork and dried bonito tuna flakes. But, I’m sure you will cope with this!

Lunch of centenarians

Lunch of centenarians

I always recommend lessons in local culinary schools, as it is a great way to learn a new culture for yourself, to try some strange things, to get acquainted and make friends with local people, to see colorful markets and, after all, to eat deliciously. In Okinawa, our chef, a guide to the world of Okinawa’s home cooking, Kazumi Kayo, our founder, became our friend "Yonner food". We met with her on the market "Makishi", bought the necessary products and went to her studio to cook, have fun and have dinner.

Lunch of centenarians

Our maiden company had to prepare several dishes: Champur Goyu, soup with seaweed Asa, pork Rafute, boiled in "Awamori", Kufu-jushi – rice with meat, shiitake mushrooms and vegetables. But we started with a vitamin cocktail of goya. Kazumi showed how to grate the vegetable on a small grater, so that he gave the juice. Then it was necessary to squeeze out all the remaining juices from the pulp with a pimply bitter gourd with a spoon.

Lunch of centenarians

Lunch of centenarians

Lunch of centenarians

The next step is to divide the juice of the goya into equal parts and pour it over the glasses. Add a little concentrate of local citrus-like lime, a tablespoon of honey, put ice and dilute with mineral water with or without gas. The cocktail was very fresh, pleasant to the taste. I think if you add a jin gin, there will be an excellent combination of bitter, sour, herbal and sweet.

Lunch of centenarians

Kazumi speaks English very well, and you can learn a lot of interesting things about cooking on the island. She talks about the history of the emergence of certain dishes, jokes and cooks fantastically delicious.

Lunch of centenarians

Thanks to his charisma, Kazumi-san’s culinary business goes up the hill, wanting to learn how to cook a lot. But I have suspicions that not all meticulously write down recipes and fix the chronological order. Kuki-class Yuki, looks like a meeting of good old friends. The culinary studio is in an ordinary Japanese house, the kitchen-studio is very cozy. It seems that there is not enough only a cat who was begging for a tasty little thing and would be hanging out under his feet.

Lunch of centenarians

Lunch of centenarians

If someday you want to arrange an unusual Japanese dinner to surprise guests and yourself, then I recommend you to prepare dishes of the classic diet of Okinawan centenarians. This food the inhabitants of the tropical island are cooked several times a week. The only difficulty for the gastronomic experiment is to find the necessary ingredients that are so popular in Okinawa and which are not easy to find in Moscow. This will primarily focus on fresh Okinawa tofu (soy cottage cheese), fresh momordike or green goya, an alcoholic beverage "Awamori", on Okinawan pork and dried bonito tuna flakes. But, I’m sure you will cope with this!

Lunch of centenarians

Lunch of centenarians

I always recommend lessons in local culinary schools, as it is a great way to learn a new culture for yourself, to try some strange things, to get acquainted and make friends with local people, to see colorful markets and, after all, to eat deliciously. In Okinawa, our chef, a guide to the world of Okinawa’s home cooking, Kazumi Kayo, our founder, became our friend "Yonner food". We met with her on the market "Makishi", bought the necessary products and went to her studio to cook, have fun and have dinner.

Lunch of centenarians

Our maiden company had to prepare several dishes: Champur Goyu, soup with seaweed Asa, pork Rafute, boiled in "Awamori", Kufu-jushi – rice with meat, shiitake mushrooms and vegetables. But we started with a vitamin cocktail of goya. Kazumi showed how to grate the vegetable on a small grater, so that he gave the juice. Then it was necessary to squeeze out all the remaining juices from the pulp with a pimply bitter gourd with a spoon.

Lunch of centenarians

Lunch of centenarians

Lunch of centenarians

The next step is to divide the juice of the goya into equal parts and pour it over the glasses. Add a little concentrate of local citrus-like lime, a tablespoon of honey, put ice and dilute with mineral water with or without gas. The cocktail was very fresh, pleasant to the taste. I think if you add a jin gin, there will be an excellent combination of bitter, sour, herbal and sweet.

Lunch of centenarians

Kazumi speaks English very well, and you can learn a lot of interesting things about cooking on the island. She talks about the history of the emergence of certain dishes, jokes and cooks fantastically delicious.

Lunch of centenarians

Thanks to his charisma, Kazumi-san’s culinary business goes up the hill, wanting to learn how to cook a lot. But I have suspicions that not all meticulously write down recipes and fix the chronological order. Kuki-class Yuki, looks like a meeting of good old friends. The culinary studio is in an ordinary Japanese house, the kitchen-studio is very cozy. It seems that there is not enough only a cat who was begging for a tasty little thing and would be hanging out under his feet.

Lunch of centenarians

The entire course took about three hours, including our march to the market, where we obviously spent much more time than planned, dying in admiration at the numerous counters with strange food. Well Kazumi’s kitchen, each of us was busy with their own business. Someone measured the exact amount "Awamori", someone finely chopped brisket, someone shirked under the guise of a photo shoot.

Lunch of centenarians

How delicious everything turned out! And although we were distracted a lot, we studied the composition of the products and the contents of the refrigerator, asked a lot of stupid questions, laid them on the table, nothing burned out or ran away. But some, still meticulously recorded the recipes and the chronological process. And here, perhaps, the most valuable is the detailed instruction on preparation of typical dishes of Okinawa.

Lunch of centenarians

Lunch of centenarians

INGREDIENTS

Goya Champour
Goya (Momordica) 300 grams (1 medium-sized fruit)
Tofu 1/3 briquettes
Large onion 1/2
Carrot 1 PC.
Chicken egg 2-3 pcs.
Salt 1-2 teaspoons to taste
Soy sauce 1 bottle for all meals
Pork belly 100g
Dried tuna Bonito Taste
Rice with meat and vegetables Jushi
Rice 2 cups
Boiled pork belly 100g
Dried Shiitake Mushrooms 1 package
Cooked pork Rafute
Raw pork belly 400 grams
Sugar 1/3 cup
Broth from bonito 3 cups
Awamori (traditional alcoholic drink on rice) 1/2 cup
Ginger Optional
Soup from seaweed Asa
Algae Asa 5 grams
Broth from bonito 3 cups
Tofu 1/6 briquette
Soy sauce 1/2 tsp.
Ginger Taste

Instructions

2.5 hours 4

Lunch of centenarians

1. Cut the goyu in half lengthwise, remove the seeds using a spoon.

Lunch of centenarians

2. With your hands, break off a few pieces of tofu and put it on the paper. Do not cut into cubes.

Lunch of centenarians

3. Cut thinly goyu.

Lunch of centenarians

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