Nearly the end of year!!!

Ready for Christmas? 

We're not ready yet as usual. We're very last minute persons.

We're doing our family Christmas dinner at our home this year. It's our turn.

Will have 10 people including us (my hus, Daughter, son and me). 

This year, we have my son who lived in Japan for 2 ½ years. 

Hope you enjoy your Christmas.

Lot of love, 

Masuyo xxxxxxxxxxxxxx

I've got a good news for you.  (Actually, long time no see you, readers.)

"Washoku 和食" traditional Japanese cuisine was added to UNESCO's Intangible Cultural Heritage list Wednesday.



Here are some articles from the papers.

http://www.telegraph.co.uk/news/worldnews/asia/japan/10496326/Japanese-cuisine-gets-UNESCO-heritage-statusj.html
http://ajw.asahi.com/article/behind_news/AJ201312050050
http://mainichi.jp/english/english/newsselect/news/20131205p2g00m0dm001000c.html

ⒸMainichi Shinbun

Washoku o Nihonshoku, 和食 or 日本食／Japanese cuisine, usually traditional Japanese dishes.




When you think of Japanese food, you would say "Sushi"?
Yes ,"sushi" is very very popular in the western countries nowadays. Most of people, I think, have tried a pack of sushi sold in the big supermarket in the UK before?  Or you have been to a Japanese restaurant near your place. There're so many Japanese restaurants and shops in London. Even many  of those restaurants owned or cooked by non-Japanese, I don't mind if the restaurant offer the proper manner and taste. 
If you luckily live in London or near there, there're many choices. Unfortunately in Bristol, I can't recommend any restaurant (sorry to say, but,,,), because even not one restaurant that meets my favour. I can cook the food much, much, much, so much better than them!!!  If you don't know mach Japanese taste, it would be OK, but please do not think they're the proper Japanese cuisine. 
Maybe my opinion is too strong for someone. But I wouldn't except, if it didn't properly follow the tradition and the manner, of course the taste!! Out of question!!! Check the chopsticks, they must displayed horizontally in a Japanese restaurant. Chinese and Korean (nowadays) display their chopsticks vatical.

 This is one of my dishes called "Teriyaki chicken/照り焼きチキン". The rice and Miso-shiru (miso soup) are a basic set of the dinner. I usually some shredded cabbage for the side, but this time I didn't have a cabbage so I used the boiled red cabbage.
"Teriyaki sauce／照り焼きソース" is quite versatile, you can use any meat and fish.  
The variation of the sauce;
Shoyu(soy sauce), Sake(or Sherry/Cider), Mirin 
Shoyu and butter, it works perfectly.

Hoso-maki／細巻き, Chirashi-zushi／ちらし寿司, Nigiri-zushi／にぎり寿司.
I usually use smoked salmons, herring rolls, boiled prawns, instead the row fish. I don't think it is easy to get a very fresh fish in this area, unless you have a good fishmonger or a farmers market near your house.
However, other ingredients like sushi rice, nori, gari-ginger, etc, can be sold at a big supermarket. Nowadays, you can bay a packed sushi/nigiri in the supermarket. But they're not proper ones as I always say. Because they're getting too dry in the fridge. We, Japanese, don't put the cooked rice in the fridge. Never!! 

Sushi for the Wedding!!!!!!!

We were invited the wedding of my hus' colleague in his office. And I was asked to make some sushi platters for nearly 100 people for their wedding. It was on Saturday the 13 the of July. It was very beautiful hot day!!

The picture above is just one day before the wedding. Ready for the big day.

Cooked the sushi rice very first in the morning. While the rice was cooking, I cooked shiitake mushrooms and carrots with soy sauce, sugar and mirin and other food. 

Menu;

Actually, those pictures are a bit old, but good to explain.

Hoso-maki (cooked shiitake and carrot, cucumber, egg, herring, smoked salmon, etc)

Nigiri (herring, smoked salmon, egg)

and,

Temari-zushi,  in the middle of the top picture. (egg, avocado&salmon. salmon, italian hams)

---------------

We attended the church service in the morning, but I had so many thing to do for the sushi platters. Needed to decorate & the ingredients on the to of nigiri and then the table as well.

I really wanted to take pictures my perfect sushi platters, but I couldn't!!!!!!! Sorry.

Because I was so busy for preparation, but my hus helped me a lot. Thank him, really!!

So instead, I took some pictures after finished the eating! I know I should've taken many pictures!!! Never mind, next time, though.

The sushi platers were massive success. Everybody loved my sushi!!! 

I didn't use any raw materials like fresh tuna or salmon this time, because it was very very hot day! It was impossible to keep the freshness of the raw stuff.

I thought many people still misunderstand the sushi uses the only raw fish. You can use any thing as you want. I used many cooked stuff and hams and avocado, many ideas here. 

If you have a plan for a wedding or a party etc. Let me know, I can help you.

I also can teach you how to make THE proper sushi from scratch, of cause, using some local ingredients.  

xxxxxxx

  

Sushi Night

We had my husband's old friend's family from Bordeaux, France, last Sunday night.

They have a vineyard in Bordeaux.  My husband and Philippe had a language exchange when they were 14 years old,,,,, more than 35 years ago!!!! Still keep in touch!!

Of course, I made Sushi, this time, "Temaki Zushi （手巻き寿司）!

Fresh Tuna (Zuke), Smoked Salmon, Avocado, Cooked Shiitake mushroom and carrot, Surimi, mongetout, Triyaki chicken, Tamago (egg), Ikura (salmon eggs) and Cucumber.

Temaki Zushi is a hand rolled sushi. 

 "Te" means hand and "maki" means rolling.

This Temaki Zushi night was, I think 5 years ago, with our friends from Luxembourg.

This called "Salon Caviar" from Waitrose.

Ikura（イクラ）in Japanese.

Nigisi zushi（握り寿司）again, but a bit different ingredients, though.

Smoked Salmon, Herring Mops  and fresh Tuna (Zuke)

This time I used a fresh Tuna（マグロ）bought at the fish counter of waitrose. 

  

Zuke 「ズケ」means "marinating" 

1. put the tuna into the boiling water for a few seconds until the colour changed.

2. immediately put it into the cold water with ice cubes. Stop cooking anymore.

3. wrapping the tune with a kitchen roll and place it in the sauce (soy sauce : mirin , 9 :1, but I added a little Sake. You can use the cider or sherry instead).   leave it for 2 - 4 hours and cut in pieces.   

Do not forget the Wasabi for the raw fish. Wasabi would kill the germs in the raw fish.

The raw fish must be very very fresh!!!!! 

The tuna I bought at Waitrose, I asked the possibility to use the tuna for sashimi on Sunday night to the fishmonger, but typically he didn't say yes or no. Then I asked him when the tuna came to the counter instead, and he said 'today' (Friday). I decide to buy a block of the tuna!!!! Of course, the tuna looked so fresh!!

You can buy Fresh Wasabi in England

http://www.thewasabicompany.co.uk

    

I've just found a comment from Neil tonight!!!

の Japanese food in England is Western-style, just like Italian food in Japan is Japanese-style, don't you think?

I'm so sorry I didn't answer you back very soon. 

My answer is;
Yes, I think so, most of the food in the Japanese restaurants, even the owner is Japanese native, are not the ordinary Japanese taste. Usually the sauces are too sweet for me.
Of course, there are so many different tastes in a different area in Japan. There's no food as the proper or traditional Japanese taste. Every family has a different taste. 
For example, I'm from Oita-ken, Kyshu. My mother uses the light coloured soy sauce (薄口しょうゆ）. But In Kanto area, they use the dark coloured soy sauce（濃口しょうゆ）. When you pop in the Udon restaurant, you can see the different colour in the soup. 



Can you see the colour is slightly diffrenct? (Ⓒ Goggle)

←Kansai Udon 
(関東のうどん）

Kanto Udon→ 

（関西のうどん）

I think that as long as you liked the taste, it would be OK?

Nowadays, Sushi is so popular, isn't it? And anybody can make nice sushi or nigiri. There are so many cookery schools or classes of sushi making. 

I normally don't go to the Japanese restaurant or any kind of restaurant, because I can cook the food much much better than cooks of the restaurant. Except some special occasions.

I really wish you to eat a proper Japanese food as possible as you can. I'll tell you how to find the proper Japanese restaurant soon.

Have a nice Sunday tomorrow!!!!xxxx 

Sushi Night

Hosomaki, Chirashizushi and Nigigi 

Some people think that the ingredients of sushi are all raw fish. Ah, even sashimi is not only the raw fish to be used. Cooked prawn and Tamago-yaki (egg omelette alike) etc.

Actually you can use any ingredients. No rules at all!!

Nowadays, you can buy your sushi (usually Maki-mono) lunch pack in the normal supermarket, can't you?

However, they're just OK to me. Everyone has a different taste so as long as you like any taste or satisfied, it would be perfectly alright!!! 

Enjoy them!!!!

Nigirizushi here.

I made them from the ingredients you can get in the local supermarket.

Smoked salmon, Herring rollmops, Cooked prawn, Avocado and eggs.

Only you need is cut into good size, maybe smaller than 5 cm?

Egg rolls is not so easy. But I'll tell you how to make then another time.

Chirashizushi

Nearly the same ingredients to Nigiri. You can plus cucumber and some colourful veggies!

Maki zushi,,,,,, Smoked salmon, Tmagoyaki, cooked carrot & shiitake, Kanpyo vegetable.

I'll make Sushi platers for our friend's wedding on July. Exciting!!!!

I'll report you.

Hi, eventually spring has come!! Hope be continueing, though.

We have a street party on Cotham Hill today. 12:00 to 14:00 for Yume.
If you live near or in Bristol, just pop in. Have a lunch?
There're many Japanese food and things.
We're waring Kimono!!!!!

You will have a experience mini Japan.

  Mitarashi-dango with sweet soy. you can have skewerd ones today.

Many more!!! 












Hope see you there!

Yume Kitchen
9 Cotam Hill
Bristol BS6 6LD

www.yumekitchen.co.uk    Note; do not log on 'yummykitchen.co.uk'
Facebook.com/yumekitchen
@yumekitchen

Hi，I have to say sorry for deleting most of my pictures during editing the Google +!!!!!

I'll fix this as soon as possible.

Masuyo
Love.xxxxx

Yume Kitchen has started now for little over 2 months.
Thank many people so much for coming and eating in here. 







Those picture are just some of Japanese dishes.

We've got many new menus. I'll introduce some of dishes.
If you've luckily been living in Bristol area, please come and try our dishes.

Ⓒ Yume

Assorted nigiri (salmon, tuna, boiled prawn, cooked ell with kabayaki sauce (a kind of teriyaki) and salmon egg with nori see weed), served with wasabi and soy sauce.

Nigiri is a/some topping on a small sushi rice ball.

Sashimi is the row fish, cooked pieces of meats (if you prefer), fish or veggies,,,etc.

Sushi is not only row stuff!!!

Ⓒ Yume

A bento box, this is Salmon teriyaki with potato salad, takuan pickle, tamago-yaki (rolled omelette) and plain sticky Japonica rice.
Teriyaki sauce (Soy sauce, sugar and mirin) is very popular in this country. 

Ⓒ Yume

Edamame - young soy beans in pods.
It's just boiled in a salty water. This dish usually served with Sake (rice wine) or before the main dishes.
It's a must to try! 

Ⓒ Yume

Tempura Udon -  I think you know Tempura already, lightly fried meats, seafood and veggies in a soup.
Udon noodle is thick white wheat noodles. This dish is very popular in Japan. You can see one noodle shop or two in every rail way station or street. You just pop in for only 5 minutes and get on a train.  




We have many many more dishes at Yume Kitchen!
9 Cotham Hill
Bristol BS6 6LD 
UK 

https://twitter.com/Yume_Kitchen
http://www.facebook.com/yume.kitchen.7?fref=ts

My friend of 'Your Sushi' Bristol was on "Alan Tichmarsh show" ITV the other day.
Here he is!
http://www.youtube.com/watch?v=NIwufAMsl3w
http://www.yoursushi.co.uk

And my Facebook-page and Twitter
http://www.facebook.com/ids.masnewman?ref=hl
@masuyonewman

We don't go to restaurants often, Because I can cook, much better them.  

There're so many Japanese restaurants in London. Maybe 100s ,,, More? I don't know.
So how about in bristol? 
Have you tried one of Japanese restaurants ?
There're 3 which they called themselves Japanese restaurant. 「Noa」」「Masa」「Obento」,Obento is a bit different to others, but ,,,,.

I've been all those restaurants before, unfortunately to say that non of them are standard on my evaluation.
I don't think their owner are Japanese and see any Japanese person working in the restaurants.
Actually, I wouldn't mind what nationality the owners or chefs are at all, if they delivered the proper Japanese manners and taste. However, non of those restaurants have such important Japanese facts. Sorry but true!!!
My concern is that if you're new to Japanese cuisine, you think  they are the Japanese taste and culture. No way!!!!!!!!!!!  They have to have at least one Japanese adviser!

I posted my Japanese blog called 「英国通信」"Eikoku Tsushin/News from Britain" that I started to work in a bland new casual Japanese restaurant and take away in Cotham Hill.
「Yume Kitchen」 It was opened last month and has not been for one month.
「Yume」is a dream in Japanese. 「夢」in Kaniji (I don't say chinese character) 
It is so busy in the lunch time already which is good for a new restaurant, isn't it?

Sushi are very good. Hot food,,, still not proper ones, but much much better than the other Japanese restaurants in bristol.
So many our customers said, they'd been waiting for the opening of「Yume Kitchen」for ages. 
And as the owner and I, helper, are Japanese, we can make more proper and authentic Japanese taste, as well as the manners and culture.
If you have a chance to come and eat at Yume, please give us your opinion. We desperately to improve our taste. Hope you enjoy our meals.

  

Yume Kitchen
9 Citham Hill 
Bristol BS6 6LD

yuko@yumekitchen.co.uyk

Monday to Saturday 12:00 to 21:00
Sunday 12:00 to 16:00

I bought a couple of cods (I think, I don't remember the name) at Source in St. Nicolas market, Bristol last year.     (Source Food & Cafe -   http://www.source-food.co.uk/)
You usually ask to the fishmonger to gut the fish, don't you? This time, the cods had some eggs. So I make my fishmonger to keep the eggs and decided to make TARAKO（たらこ）.

Tara-ko, Tara means cod, but the original Japanese tarako is made from Alaskan pollok. Ko means baby, but here, eggs in Japanese.
When you travel to Hakata or Fukuoka area in Kyshu, South Japan, you can see more red tarako using chilli called Karashi-Mentaiki（辛子明太子）.

You just need some salt. About10% of eggs weigh. 
Be careful to gut out the eggs, they are quite fragile. 

- Place tarako on the plate and sprinkle salt all over tarako evenly. Leave them for an hour.

- Rinse them by the alcohol, like Sake or Cider roughly.

- Dry tarako and wrap them by the cling film and place on the kitchen paper (on a plate) 
in the fridge over night.

There are many other ways of Takarko making, though.

- Sprinkle a lot of salt all over Tarako, place them in the container placed kitchen towels 
(you can wrap Tarako and put them in the container) after took away excess salt. 

- Leave it for 3 〜 4 hours.

- Rinse Tarako and soak them in the salted water for 4 〜 5 hours. 

Use definitely the salt water, otherwise Tarako will be very salty.

- Take Tarako out and dry them by the kitchen towel.

Place Tarako on the kitchen towel in a tray or a dish and wrap it, use cling film. 

Put them in a container (place the kitchen paper) is an ideal. 
Keep it in the fridge.

How to use Tarako for your daily meals? 
Spaghetti, a rice, sushi or sashimi topping,  a filling of o-nigiri, for a starter on 
top of the bread etc..... many many ideas. Use your imagination!!!

Enjoy your home made Tarako! xxxxx