【二十四節気】hueごよみ 小雪(しょうせつ)

春夏秋冬をさらに細かく6つずつに分けた「二十四節気」。この特集では二十四節気をベースに、旬の食材紹介やそれらを使ったレシピ、季節を意識したスタイリングのコツなどを紹介していきます。

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小雪

二十四節気の「十月中」。わずかながら雪が降り始め、本格的な冬の到来を感じるころ。平地でも落葉が目立ち、寒さがいっそう強まる。
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一石二鳥!いや三鳥!! 英語で学ぶ 日本料理と和文化 

                     
2020年の東京オリンピックに向け、「日本料理」「和文化」など日本の文化が改めて再認識されてきていますね。各有名料理教室でも次世代の料理教室として、「英語で料理」を発信している教室やコンテンツが増えてきています。
今回の24節気は海外の方からのご要望もあり、和文化やレシピについて英文も交えてご紹介いたします。

Japanese fruit  “Kaki”(persimmon)and Japanese food culture           

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Persimmon, Kaki in Japanese, is often seen in Japanese fairytales and it is a very familiar fruit for Japanese people. 

Not only persimmon pulp, but also the leaves are used as food such as sushi and the persimmon woods are used for furniture.

In another word, persimmon was indispensable for Japanese people.

As it has been said in Japanese proverb that “When a kaki turns red, a doctor turns pale.”, persimmon is nutritional fruit.

How to choose and store a persimmon

Do you know how to choose a delicious persimmon?

  • Choose a persimmon with no lack of green 4 leaves. Once it loosed one of them, persimmon can't get ripe enough.
  • Choose a deep even orange colored persimmon, select the regular shaped and well-rounded one.
  • Choose the persimmon neither too soft and nor too firm, you should check the firmness and weight among the same size persimmons.

Do you know preservation method of persimmon?

If you want to keep the crispy texture of persimmon, put a moistened kitchen paper (folded into proper size) to persimmon’s calyx and put it into plastic bag one by one, and put the calyx side down in the refrigerator or in the vegetable compartment. You should put persimmons into plastic bag in order to prevent it from drying and from ethylene gas which ripens vegetables and fruits such as persimmons.

If you want to ripen an unripe persimmon, wrap it in a newspaper and store it for a few days at room temperature.

If you want to ripen an unripe persimmon, wrap it in a newspaper and store it for a few days at room temperature.

Perfect food to accompany the drinks! Persimmon is recommended recover from hangover!


“Tannin” that is included in the persimmon is effective for the hangover because tannin discharges the acetaldehyde which is factor of hangover outside the body by combining the acetaldehyde. I will introduce a persimmon recipe which goes well with wine. This recipe is easy to cook and good for hospitality dishes.

Persimmon, Mozzarella Cheese and Prosciutto appetizer with hint of lemon

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Ingredients
・1/2 ripe persimmon cut in bite-size chunks
・1.4 ounces slices of prosciutto cut in bite-size chunks
・2 balls (4 ounces) of Mozzarella cheese tear by hand in bite-size chunks
・10 fresh mint leaves
・Extra-virgin olive oil, for dazzling
・1/2 lemon
・coarse salt, to taste
・1 teaspoon pink pepper

Directions
1、Arrange persimmons, prosciutto and Mozzarella on a platter.
2、Sprinkle with coarse salt to taste, and drizzle with olive oil and lemon juice. Sprinkle with lemon zest, fresh mint leaves and pink pepper.

make successful wine-and-food “mariage” by matching the same producing place 

In japan, the word “mariage” is getting more familiar compared with the past, with increasing consumption of wine.

Normally, “mariage” is a French word meaning “marriage” (the relationship of being married between men and women), but if you use in the context of “wine and food”, it is used for expression of matching between wine and food. (French language is very stylish, isn’t it?)

Although it is attractive to taste just wine itself, depending on the compatibility with the dish (mariage), the wine will enhance the taste of the dish and the dish stands out the taste of the wine. Here is some ways how they pair each other. They may be produced from the same climate and producing place. So, naturally they are well suited to each other.

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I introduce the recipe using Japanese foodstuff “Persimmon” as main ingredient, so how about becoming intoxicated the marriage with a meal produced at the same place, Japanese wine?

フォトグラファー:鈴木孝彰

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著者プロフィール

著者アイコン
北村 美友貴/フードコーディネーター・料理家/野菜ジュニアソムリエ・豆腐マイスター
1989年生まれ。石川県出身。上智大学英文科卒。
大学卒業後、某大手食品メーカーで商品企画や販促企画を経験した後、料理家として独立。
日本酒とワインに合わせた料理やおもてなし料理、野菜を使った料理を得意とする。
大学時代に語学留学や世界周遊などで培った語学力を活かし、今後はインバウンド向けビジネスや海外での活動も予定。
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