One of my Japanese friend, Hisako, participated from Dunedin. She brought fresh farm eggs from her land for us. She runs accommodation called FRANZA FARM at amazing place on the hill, just contact her when you go to Dunedin area. Franza Farm Dunedin
******************** Group booking of 10 / NOVEMBER ********************
I got a group booking in November, which was a great number of 10-participants!
TAKENOKO-gohan: Takenoko (bamboo shoots) harvested in spring are eaten as takikomi gohan well in Japan. We used the handy canned bamboo shoots, mixed to the rice, red quinoa, and tofu puffs, in the seasoned stock.
筍ごはんは、手軽に缶詰使用。 豆腐パフ（油揚げ）と 実習ではレッド・キヌアも入れて、にぎやかに。
Delicious sound at the cutting of the crispy fried Katsu!
TERIYAKI TSUKUNE Popular meat balls with Teriyaki sauce.
We tried with Nigori "White cloud" Junmai-shu. Silky smooth dry sake was served slightly chilled.
How about Wakatipu "Sleeping Giant"? This powerful one was served as "Nuru-kan" (warmed gently to 40℃）. I prepared this sake with careful attention for the right temperature, because of the message from Zenkuro’s head brewer that 40℃ is recommended for this. Umami and texture were surely enhanced by warmer temperature.
SERVING TEMPERATURE: The width of the drinking temperature zone is very wide, which is the feature of drinking sake. It can be enjoyed chilled, at room temperature, or warmed, depending on the type and the quality.
Here are the each names for drinking temperature of sake. （Don't say Japanese is too particular!)
5℃： YUKI-bie (cold as snow) 雪冷え 10℃： Hana-bie (cold as flower) 花冷え 15℃： Suzu-bie (nice & cool) 涼冷え 20℃： Shitsu-on (room temperature) 室温 30℃： Hinata-kan (warm like in the sun) 日向燗 35℃： Hitohada-kan (warm like human temperature) 人肌燗 40℃： Nuru-kan (mild hot) ぬる燗 45℃： Jo-kan (good hot) 上燗 50℃： Atsu-kan (hot hot) 熱燗 55℃： Tobikiri-kan (super hot) 飛びきり燗 (Over 55℃： the alcohol is gone, and balance of the taste collapses. So don't make it too hot!)
As the addition, I prepared "Ginkgo nuts rice" which I mixed Sake-kasu and cooked. These GINKGO NUTS were from Tauranga, and SAKE-KASU (which is byproduct of sake production) was from Zenkuro Queenstown, of course!
YAWARAGI-MIZU (Chaser) I introduced this cool habit "Yawaragi-mizu" in the classes. It means the water which take a sip in the interval to drink sake. We can taste sake more deliciously when we have a sip in each interval. Don't forget this!
I visited "Sake" breweries recently, two places during my stay in Japan this time. 酒蔵訪問、今回は帰国中に二箇所の酒蔵を見学をしました。 初夏は酒造りの時期ではないので、実際に造っているところは見られませんでしたが、冷んやりとした蔵の中ではお酒が静かに熟成を待っているような気配がありました。
One is "Hatsu-mago" (it means first grandchild) in Yamagata prefecture. We tasted all the variations of sake there, maybe more than 15 kinds?? Beautiful taste of the traditional fermenting way of "Kimoto". 山形県の蔵元『初孫』にて伝統の生酛造り の数々をテースティング （15種類以上味わったかな？）
Japanese cooking in autumn! The color became beautiful outside day by day, we cooked Chan-chan-yaki of salmon and Kenchin-jiru (vegetarian soupy dish).
CHAN-CHAN-YAKI OF SALMON: Salmon fillet or steak with medley of vegetables covered with miso-dare-sauce in the foil parcel, which was cooked as a steam-cooking in oven. ちゃんちゃん焼き、こちらでも身近な材料でできるし、オーブン使用のホイルベイクとあって、お手軽。 主役はもちろん脂ののった美味しいNZサーモン。
KENCHIN-JIRU: Hearty simmered soupy dihs of tofu and vegetables.
I introduced an unique food Konnyaku which everyone here eat for the first time probably, which is commonly used for Kenchin-jiru in Japan though. Konnyaku is a jelly-like food made from the starch of Konjac potato. It's a low-calorie and fiber-rich food to cleans our gut.
We tore it by hand to make small pieces so that taste is easy to soak, then we cooked it in the boiling water as a preperation which made to remove the smell from Konnyaku and made the texture good.
We used Kombu-water (Kombu-kelp soaked in spring water of Lake Wanaka for overnight) as one of the stock ingredients for the soup. We also used the Kombu-kelp with chopping finely after soaked and added into the soup. Juice from soaked Shiitake mushroom was added into the soup pot, too. After season the soup, checked the taste and adjusted it with a little more seasoning and dashi stock powder.
Thanks for participating from Australia and from UK. この日は、オーストラリアからとイギリスから、ワナカに滞在中の方々が参加してくださいました。
Other fish fillet can be used for Chan-chan-yaki, instead of salmon, of course. We used Rainbow trout fillet together with salmon on the night. The taste was beautiful, thank you Jules to bring your game!
Yakitori and Soba-noodle were done at the cooking classes from January to March. Because there was my hospitalization uproar for acute appendicitis (the appendix) in the end of January, two sessions were postponed. I finally finished the last one the other day. I was sorry to make a trouble to people who booked in.
Next, we moved to BBQ grill. Yakitori can be cooked in the oven (grill function) when it's not suitable weather for BBQ. 串打ちが済んだらＢＢＱグリルへ: ＢＢＱに適さない天候のときは、オーブンでグリル調理できます。
The fire is often too strong for Yakitori and it's easy to burn the outside before it is cooked inside. We used the bricks which were wrapped by foil to adjust the height (distance from the flame). Then put skewered Yakitori which we prepared.
SOBA: How to eat soba-noodle which was the topic every time. It is allowed to make a sound when we eat soba. (Yes, it is for other noodle like udon and ramen, too) It is rather daring and will express it by making a sound if delicious. (Don't say "noise" for it!)
～ Cooking classes April ～ 11th (6pm) & 17th (11:30am) --- available to book for both date. We cook ”Salmon chan-chan-yaki” and ”Kenchin-jiru”(tofu & veges soupy dish). Enjoy those in longer night season.