akachōchin 。。。 Izakaya 居酒屋

Some traditional lighting u can find in japan are called akachōchin  赤ちょうちん it marks an Izakaya .

Izakaya 居酒屋  is a type of Japanese drinking establishment which also serves food to accompany the drinks. They are popular, casual places for after-work drinking.

The name "izakaya" is a compound word consisting of "i" (to sit) and "sakaya" (sake shop), showing that izakaya originate from sake shops that allowed customers to sit at the premises to drink.

Izakaya are sometimes called akachōchin  赤ちょうちん(red lantern) in daily conversation, because these paper lanterns are traditionally found in front of an izakaya.

Here 's Some Pictures i took in japan .......and of course i bought one ^_^ in kappabashi Street .

さくら。

ｶｽﾃﾗ Mattcha Green Tea Kasutera Or Castella

Finally I made ｶｽﾃﾗ  ^^  mogu mogu mogu!!


カステラ, Kasutera  or Castella is a popular Japanese sponge cake made of sugar, flour, eggs, and starch syrup, very common at festivals and as a street food.

Now a specialty of Nagasaki, the cake was brought by way of Portuguese merchants in the 16th century. The name is derived from Portuguese Pão de Castela, meaning "bread from Castile".
In the 16th century, the Portuguese reached Japan, and soon started trade and missionary work. Nagasaki was then the only Japanese port open for foreign commerce. The Portuguese introduced many then-unusual things, such as guns, tobacco, and pumpkins and castella. It was able to be preserved for a long period of time, and so was useful for the sailors who were out on the sea for months. In the Edo Period, in part due to the cost of sugar, it was an expensive dessert. When the Emperor of Japan's envoy was invited, the Tokugawa Shogunate presented the Castella.

 Ingredientes

This was my fisrt Experiment i m gonna Try other Recipe From japanese web site

2 Tbsp milk

2 Tbsp honey
4 eggs
3/4 cup sugar *180gr
3/4 cup bread flour, sifted **actually i used Whole meal Plain flour*
1Tbsp Mattcha Green Tea

Preheat the oven in 360 degrees F.

Mix honey in warm milk and set aside.


Whisk eggs in a large bowl using an electric hand-mixer, adding sugar gradually.
Place the bowl over warm water in another large bowl.
Further, whisk eggs until become almost white.

Mix the milk and honey mixture in the batter.

Add sifted flour in the bowl and mix gently with a spatula.

Pour the batter in the loaf pan and tap the pan gently on the table to release any air bubbles.

.Bake at 360 degrees F for about 10 minutes and turn down oven to 280-300 degrees F and bake for about 40 minutes.
 To check if the cake is done, poke it with a bamboo skewer. If it comes out clean it's done.

cool the cake.

Wrap the cake with plastic wrap and store until the next day. It tastes better the next day.
Cut the kasutera into  thick slices.
 
いただきます。
さくら
 

　　　　

COOKIES F.R.I.E.N.D.S

INGREDIENTIES

1 cup (226 grams) unsalted butter, room temperature

2/3 cup (135 grams) granulated white sugar
1 large egg
1 teaspoon lemon or orange zest  OR lemon flavour
1 teaspoon pure vanilla extract
2 1/4 cups (295 grams) all purpose flour

1/4 teaspoon salt

In the bowl of your electric mixer beat the butter and sugar  the egg, lemon zest, and vanilla extract.  

In a separate bowl, whisk together the flour and salt.

Gradually add the flour mixture to the creamed mixture and beat just until incorporated.

Divide the dough in half and shape each half

Wrap each log in plastic wrap and place in the refrigerator until firm (at least two hours or overnight).

Once the log is firm, with a sharp knife, slice cookies about 5 cm  thick. 

 Can also place the logs in the freezer for up to two months.

 You can then make cookies on demand by removing log from freezer and slicing off as many cookies as   you  like. Return the log to the freezer.

Preheat oven to 350 degrees F (177 degrees C). Place oven rack in the center of the oven Bake the cookies for about 10 minutes, or until the edges of the cookies are golden brown. Remove from oven and place on a wire rack to cool.  

enjoy!!! Sakura Chan

Panelle Siciliane

Ingredients
200 cheeckpeas flour \  Gram flour
2tsp salt
1\8 cup  parsley
1\2 liter cold water
oil for frying


Mix 200 grams of chickpea flour, 2 teaspoon’s of salt’ 1/8 cup of chopped parsely and ½ liter of cold water stirring until the flour is melted. Put on medium \ slow flame to cook, stirring continuously, so lumps do not form. Cook for about 25 minutes. When ready, take off of stove and spread out on a cold surface like on a countertop, spreading out until about ¼ inch thick. Let stand to cool off then cut into shapes desired.


Deep-fry in corn oil until golden brown.
 
This Recipe is for my Hun Kris ^^
Sakura Chan from ''La Bettola ''

Japanese - Yaki-gyōza 焼き餃子

Japanese Yaki-gyōza  焼き餃子  

Gyoza or Dumpling are  my fav. Japanese dish :) i got them when i was living in japan ... and i fall in love with them :)

Finally i  made it ....

Ingredients     

                         

250g . ground pork                                    

2 medium  onions   or scallions                                                 

1\2 cabbage

1 thumb-size piece of ginger or 

1\2 dried tsp
2 garlic cloves
2 Tbs. soy sauce
1 Tbs.  sesame oil
4 packs of gyoza skins

1tlsp sesame oil for frying
water

For dipping sauce:

 soya souce  , sesame oi l, chili ,  rice vinegar & minced scallions .


Finely grate  the cabbage and the green onions ,  the ginger and garlic cloves; add soya souce, sesame oil . Mix all the ingredients . Let marinate for about and hour .

I made my dumpling using ...dumpling press .

To steam-fry the dumplings, heat up a frying pan with a tblsp sesame oil
Put the dumplings flat side down into the pan, Cook over high heat for a couple of minute
Lower the heat to low.

Now, pour the water into the pan and immediately put the lid on. Let the dumplings cook
When the water is almost all gone, turn the heat up to high to evaporate .
 Serve crispy side up on a plate.

If u want freeze extra gyoza, put them in a palstic conteiner .

My Thoughts to My Lovely JAPAN

Not everyone can feel what I feel , maybe cuz not everyone has been soo lucky like me to get this Amazing ,

Wonderful & Awesome Country........Japan

I Did .......and since then I left My Heart there and kept everything I got in my Heart      

I still do and I always will.


What i see now make me '' Broken Heart'' :(
It s like gettin' a slap on my face but most a deep scar in my heart


I ve been inside a hurricane and I know a bit of this scary feelings '' It s awful
I wish do something but I can t ; the only thing I can do 's Praying with Faith, Hope and Love......

and Waiting......

Waiting to see my lovely Japan Get Up
and I im Here also waiting the day i ll get there one more time and get one more time all the awesome things of this Amzing Country
I ll waiting every single day to see that Asap


This s for all my Japanese Friends 友達 & Japanese
I love you with all my Heart

Japanese Veg - Curry with Tonkastu light Version

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            Ingredients 
  4 med  - carrots - 1 onion
  1 med  potato - 1 cube veg stock

  boiled water
  1 box japanese curry roux  

  (I like  medium hot)

Heat olive oil in medium skillet over medium heat. Saute onion until onion is tender, about a few minutes. Add carrot and stir-fry with onion
Add water, stir well  for about 15 minutes,  until carrot is tender.
 Dissolve blocks of Japanese curry roux in the soup and stir lightly. 

Add  Chicken cutlets .....Rosted with herbs & Bread Crumbs & Steamed rice .


Enjoy !!!

sakura - Chan from La bettola ^^