During February, the Japan Foundation will sponsor “Egycon”on February 11, and will hold a concert for the J-pop singer “Miyu Ito” on Feb. 12. We are also organizing the “Japanese Film Week 2017; Taste of Life” from February 26 till March 2.
We will introduce a brief explanation for the food of each movie in the Japanese Film Week.
Tofu : Akane Zora; Beyond the Crimson Sky
Through the past years, many countries have started to pay attention to Japanese cuisine. In Egypt, Japanese food (eg. Sushi) has become popular. In Japan, Tofu is extremely popular and is used for making food in Japanese homes and in expensive restaurants. It is also considered to be a main ingredient in side and main dishes. However, it seems that Tofu is not well-known compared to sushi in Egypt.
Tofu-making requires hard labor and complicated thermal management. That’s why it can be hardly made at home and preferably only a specialist should make it. As for foreign countries, it can only be obtained ready-made through either import from Japan or if someone really wants to eat it, they can try making it at home.
In the Library, we will introduce some books in the display area containing recipes using Tofu and how to make Tofu on your own.
Smoked Meat: Silver Spoon
Only 170 years ago, the main protein source for Japanese people was not meat but beans and fish. People mainly preserved fish and also made smoked fish to enhance the flavor. For example, “Katsuo Bushi (dried bonito shavings)” is in wide use in the traditional Japanese soup stock (Dashi), it is shaved from a piece of smoked and dried bonito. Also kippered herring (El ringa that we eat on Sham El-Naseem day) has been made and eaten since ancient times.
Kakigori is Japanese shaved ice, which is made from shaved ice block with sweet syrup added to it. It is usually eaten during summer. Many methods are used to make the shaved ice fluffier and easier to melt in the mouth, such as adding some sugar into the water before freezing and leave the ice out in the air 30 minutes before eating, etc. Some Japanese families buy “shaved ice makers” to be able to enjoy Kakigori at home at any time.
Karaage is Japanese-style fried chicken. Chicken pieces are seasoned with garlic, soy sauce and other flavors, and coated by starch flour then flied. It is said that the idea of Karaage goes back 300 years ago. The name “Karaage” originates from the Japanese expression for “Foreign countries’ fried food” and it began to gain popularity after World War II.
Wine: A Drop of the Grapevine
In Japan, Japanese sake made from rice is hugely popular and also used in cooking for seasoning. Japanese people began to make wine after the Meiji Era (18th century). However, the formal wine industry only began in 1980’s. As European and American cuisine spread across Japan, western style wine and beer became more popular among Japanese people, yet Japanese sake is still firmly rooted in the Japanese society as well.