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makiwi

Instagram - Wed, 2018-02-21 16:23
«Comment faire des Makis maison» - how to make Makis at home. Yes it’s about makizushi (sushi rolls), which are called makis here, but it made me laugh anyway. «Pour environ 25 Makis il vous fait....» quoth the spousal unit, “oh no, the mind boggles”

makiwi

Instagram - Sat, 2018-02-17 17:55
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.). . Two features in the Cooking Encyclopedia that you don’t see in more recent cookbooks. One is a 2-page spread about hunting, how to choose the game (mainly birds) that taste good, and how to deal with the game you’ve shot. The birds listed on the 2nd page include partridge, pheasant, quail, geese, sparrow, wood pigeon and thrush. In the past few years (as of 2018) hunting has made a bit of a comeback in Japan, but game is called “jibie” (from the French word for game, “gibier”). These pages are a reminder that hunting has actually been around for a long time in Japan. . The third image is of the header of the “other meats” section. The meats listed are sheep (lamb or mutton), rabbit, boar, horse and whale. Rabbit and whale are rarely eaten these these days, and you never see recipes for them in general cookbooks like this. Lamb is getting a bit more popular due to imports from New Zealand and Australia.

makiwi

Instagram - Sat, 2018-02-17 15:10
I only got to try Le Grand Veggie, McDonald’s France’s first ever vegetarian burger, once. It was introduced in October but is already off the menu. It was okay. Apparently it was a calorie bomb though, weighing in at 763 kcal vs. 503 kcal for a Big Mac. But just the fact that McDo France introduced a veggie burger option was an event. I did however, like the design of Le Grand Veggie’s box. . (Note:McDonald’s Switzerland has had veggie options for years. European McDo’s don’t all have the same menus. You can have fun trying out the “regional McDo specialities”.

makiwi

Instagram - Tue, 2018-02-13 15:00
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) This photo has the caption “[Eat] yoshoku casually with chopsticks”. The equivalent in the west would be saying “eat Asian food casually with a knife and fork”. Nowadays forks and knives are used all the time in Japan, but that wouldn’t have been the case back then. (These days “yoshoku” is still often eaten with chopsticks, especially at home.) Note the use of very Japanese looking dinnerware for everything. . The recipes featured are interesting, since none of them are eaten regularly anymore except for the consommé. Going clockwise from top left, there’s breaded fried boiled beef, tomato salad with mousseline sauce, rabbit and vegetable pot pie (made in a donabe!), and consommé (described as “sumashi soup”). Rabbit is rarely eaten in Japan now. The recipe for the salad uses a kind of mushroom called iwatake that is so expensive now that it’s mostly only used in traditional medicine (it grows on cliff sides and such and is very difficult to gather). The “mousseline sauce” has mirin in it, which is surely a Japanese touch.

makiwi

Instagram - Sat, 2018-02-10 20:12
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) These two photos show “chuuka” or Chinese dishes. It’s important to remember that in 1961 Chinese cuisine was almost as exotic to most Japanese home cooks as western/European cuisine was.The book has a lot more color plates of “yoshoku” (European cuisine) and “chuuka” (Chinese cuisine) than familiar “washoku” (Japanese cuisine), except for the fancy kind served to guests.

makiwi

Instagram - Fri, 2018-02-09 17:47
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) This is a two page spread about steak, which would have been very exotic to most Japanese people in 1961. . . Big steaks or any big slab o’ beef have been associated with the US for a long time in Japan. I remember my father mentioning once that he’d bever seen a T-bone steak until his company sent him to the US for a business trip in the mid-1960s, and how he was bowled over by how huge it was. Much later on in the late ‘80s-early ‘90s visitors from Japan (we were living in NY then) always wanted to go to a steak house at least once. I don’t think that’s as much the case now though, since you can get fairly inexpensive steak in Japan now too at various chain restaurants. . The meat sections show the names for the degrees of doneness. From top to bottom: well done, medium, medium rare and rare. “Well done” still looks pretty rare to me... and I suspect the pics for ”medium rare” and “rare” may have been reversed....

makiwi

Instagram - Thu, 2018-02-08 17:18
More from the Cooking Encyclopedia (Ryori Hyakka, published by Shufunotomo in Tokyo, 1961.) This is a 2 page spread showing a “Christmas party at home”. While the barbecue scene was very American, this is very European/French. The menu consists of a “quiche au fromage” (helpfully (?) explained as an “Alsatian cheese pie”; “poulet rôti” (“steam-roasted young chicken”); “dropped fried potatoes” (little croquettes); “spaghetti Sauce Kyarii” (I had no idea what “Sauce Kyarii” was supposed to be, but from the recipe it’s a curry flavored sauce); “salade chicorée”; for dessert “Mont Blanc” (“a chestnut dessert”) and coffee. This would have been the height of sophistication in 1961. Notice how while the rest of the dinnerware is very European, they’re using a donabe for the spaghetti! . Mont Blanc, a chestnut cream and whipped cream pastry, is still one of the most popular sweets in Japan-so popular that there are cheaper variations using sweet potato cream and so on.

makiwi

Instagram - Thu, 2018-02-08 10:51
This is the first full color plate in the Ryori Hyakka (Cooking Encyclopedia, published by Shufunotomo in Tokyo, 1961), showing an American style barbecue scene. Note that it’s shot in a studio in front of a photo backdrop.

makiwi

Instagram - Wed, 2018-02-07 12:26
Let’s start looking through Ryori Hyakka (Cooking Encyclopedia) from Shufu no Tomo Co., first published in Tokyo in 1961. I have a special fondness for this cookbook because I remember it growing up. My mother’s older brother gave it to her as a wedding present back in 1962. That copy, which was tattered and stained with both covers gone when I last saw it, was lost, or maybe thrown away. I got this copy just a few years ago at a second hand bookstore. It’s a massive tome, with 767 pages plus an index. It must have been a huge bestseller because this copy is the 93rd printing from 1973!! The photos and recipes haven’t been changed I don’t believe from the first 1961 edition though (there are a few ad pages in it that may have been new for this edition.) . So here we go. When you open the front cover (the book goes from right to left in the old style), you see these very helpful graphics that show different measurements. I especially like the hand measurements on the first page that say what a “pinch” is (with 2 fingers = about 1/4 teaspoon, 3 fingers = 1/2 tsp.), an amount grabbed with 3 fingers in a circleis about 1 tsp., a tight fistful is about 2 tablespoons, a palmful held up is about 3 tablespoons. There are also amounts for the typical containers of the time - a milk bottle and a “regular cup”. The second page shows the weights of various ingredients for a “level” tea or table spoonful, cupful, etc. The third image is of the book cover out of its slipcover. Besides being very practical, I think the graphics are just so cool.

makiwi

Instagram - Tue, 2018-02-06 13:29
Another break from you know what. This is the cover of another vintage cookbook in my collection - a Japanese one. It’s called Ryori Hyakka 料理百科 - Cooking Encyclopedia, and was published by the Shufu no Tomo publishing company in 1961. I may post some pictures from this one too - they are just as interesting as the Fanny Cradock ones, although considerably less bizarre by 2018 standards.

makiwi

Instagram - Mon, 2018-02-05 23:23
Fanny’s suggestion for serving leftover Christmas pudding. Roll it into balls, coat the balls with beaten egg and ground almonds, and -yes, you guessed it - deep fry them. And that darned green tinted brandy butter.

makiwi

Instagram - Mon, 2018-02-05 18:10
More Christmas with the Cradocks. Fanny is not going to let Johnnie carve the bird, oh no. (She has a rather long rant about how the typical man of the house is utterly useless at carving.) Also, a “Christmas cake” that makes me slightly queasy.

makiwi

Instagram - Mon, 2018-02-05 11:52
Yes, they’re back! Fanny and Johnnie Cradock posing proudly in front of their house (which was stuffed to the gills with Regency style furniture apparently). They, and the house, are all decked out for Christmas.

For fans of Iron Chef ^_^

Facebook JustBento-JustHungry - Tue, 2015-06-23 15:59
For fans of Iron Chef ^_^


Timeline Photos
6.11 thu "Iron Chef"   制限時間はアルバム1枚聴き終えるまで。 #料理の鉄人 #イヤホン

Assiette de charcuterie, or the typical summer lunch for carnivores in France

Facebook JustBento-JustHungry - Tue, 2015-06-23 14:51
Assiette de charcuterie, or the typical summer lunch for carnivores in France


Cup-a-Pasta (or to give their formal name, Cup Noodle Pasta Style), out on the 2...

Facebook JustBento-JustHungry - Tue, 2015-06-23 13:03
Cup-a-Pasta (or to give their formal name, Cup Noodle Pasta Style), out on the 25th in Japan from Nissin. They come in Vongole and Bolognese flavors.

https://scontent.xx.fbcdn.net/hphotos-xfa1/v/t1.0-9/p100x100/10408816_958726700825493_2170357393740372072_n.jpg?oh=cf4d2541eeaba0f2f83abf04e3f08c63&oe=56202F28

日経トレンディ

 15年6月29日、カップヌードルブランド初のパスタ「カップヌードル パスタスタイル」が発売されます。 麺は従来のカップヌードルと同じフライ麺ですが、パスタのように太くて丸いストレート麺。容器は、ブランド初の湯切りタイプです。 いったいどんな味なのか???実食してきました。また、発売の狙い、「スパ王」とのすみ分けなどについても聞いています。>>【実食】カップヌードル初の「パスタ」、“イタリア人が認めなかった”のも納得!?http://trendy.nikkeibp.co.jp/article/pickup/20150622/1065328/?n_cid=nbptrn_fb

Camembert cover and plate (this was acquired)

Facebook JustBento-JustHungry - Mon, 2015-06-22 11:30
Camembert cover and plate (this was acquired)


My latest article in the Japan Times is about somen, the very thin wheat noodles...

Facebook JustBento-JustHungry - Mon, 2015-06-22 06:41
My latest article in the Japan Times is about somen, the very thin wheat noodles that are very popular in the summer. Did you know they used to be made so long that some people draped them from an upstairs window to eat them? ^_^


A short history of Japan's long noodles | The Japan Times
www.japantimes.co.jp
Soba, udon and ramen noodles are all well-known outside of Japan, but sōmen — the thin, white wheat noodles that are similar to Italian angel hair pasta —

Macarons, Pierre Hermé, Vaugirard (From a visit a couple of weeks ago)

Facebook JustBento-JustHungry - Sun, 2015-06-21 18:17
Macarons, Pierre Hermé, Vaugirard

(From a visit a couple of weeks ago)


I am in the throes of bringing JustBento.com into 2015 (i.e., making it mobile-f...

Facebook JustBento-JustHungry - Tue, 2015-06-16 10:56
I am in the throes of bringing JustBento.com into 2015 (i.e., making it mobile-friendly and cleaning up lots of cruft in the back). A question that came to mind is - how many of you follow blogs/sites via RSS these days? At one point JustBento had like 400K RSS subscribers (now a lot less than that not surprisingly since it's hasn't been updated in ages ^_^;). Are you more likely to keep up to date via Facebook, Twitter, Google+, etc rather than RSS? Do you subscribe to email updates? What other options are out there these days?

some of my flickr photos