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[Tarte Tatin Made with Mini Pan]

Tarte tatin is a pastry that originated in France, in which apples fried in caramelized butter and sugar are spread in a mold, covered with tart dough, and baked. The well-baked tart is turned over and the apple-side up is eaten.

There are many theories about how tarte tatin came to be, but one of them is that it was born by accident in the 1880s as a result of a cooking mistake at the Hotel Tatin in Lamotte-Bouvron in the Loire-et-Cher department south of Paris.

The hotel was run by the Tatin sisters, Stephanie and Caroline. One day, when Stephanie was making a traditional apple pie, she fried the apples too long with butter and sugar. When she smelled burning, Stephanie put the tart dough on the pan with the apples and put it in the oven without the pan, hoping to somehow make up for her mistake.

The upside-down tart was a big hit with the hotel guests. This tart became a specialty of the Hotel Tatin, and the method of making it spread throughout the Saurone region around Lamotte-Bouvron. Later, tarte tatin became known all over the world when it was added to the fixed menu of Maxim's, an exclusive restaurant in Paris.

Using Rikucho Ogasawara’s Mini Pan, you can make a tarte tatin that is just the right size for three or four people to eat up. If you find some delicious looking apples, please try a homemade tarte tatin.

[Ingredients] 
2 apples
Pie crust (store-bought pie sheet) 
A pinch of cinnamon powder
33g unsalted butter
33g granulated sugar

[How to make]
1. Peel the apples, remove the core and seeds, and cut them into various sizes.
2. Heat a frying pan over medium heat, add butter, and when the butter melts, add granulated sugar and heat over low heat, stirring with a spatula.
3. When the ingredients in step 2 is caramelized, add the apples and cook the caramel sauce all over while letting the water from the apples drain off.
4. Preheat the oven to 180°C.
5. Roll out the pie dough to a thickness of 3 mm and cut into rounds one size larger than the mini pans.
6. Place the apples in step 4 on the Mini Pan, sprinkle with cinnamon powder and press down with a spatula to flatten the surface as much as possible.
7. Cover the ingredients in step 6 with pie crust and fold the overflowing crust inside.
8. Make a few holes in the surface of the pie crust with a knife and bake in the oven for 40 minutes.
9. After baking, remove from the oven, remove its heat, and refrigerate for half a day or overnight.
10. Cover the Mini Pan with a plate that is at least one size larger than the Mini Pan and turn it over.

Rikucho Ogasawara’s Mini Pan
https://www.shokunin.com/en/rikucho/minipan.html
Fresco’s Kasumi Plate S
https://www.shokunin.com/en/fresco/kasumiplate.html

References:
https://bit.ly/2RDJQkr
https://sweetsparis.com/histoire-tarte-tatin/
https://www.marmiton.org/recettes/recette_tarte-tatin_12456.aspx (Recipe)

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The Kamo River, which runs through the urban area of Kyoto, is a river that has nurtured the capital and Kyoto culture for a thousand years throughout its long history and is one of the most scenic attractions of Kyoto.

The 23km long river, which flows north and south through Kyoto City from its source near Sajikigadake to its confluence with the Katsura River, is loved by many people as a place of relaxation. At the confluence of Kamo River and Takano River, a delta is formed, which can be crossed by stepping stones placed in the river. To the north is the world heritage site of Shimogamo Shrine and the Tadasunomori forest.

The Kamo River used to be the eastern boundary of the capital in the Heian period. The name "Kamo" was used because the area was once the domain of the Kamo clan.

In the Edo period, many shows and playhouses were built, and in the summer, teahouses and restaurants set up alcoves as a place for "evening refreshment," which became the forerunner of noryo-yuka, which refers to a raised platform on the bank of Kamo River for enjoying the summer cool. It is a popular and unique feature of Kyoto, where you can enjoy Kyoto cuisine and a variety of other dishes in a relaxed atmosphere.

In 1872, the "Kamogawa Odori" was first performed by geiko and maiko from Pontocho, a flower town that ranks alongside Gion, and the stage is gorgeous, sophisticated, and beautiful. Kamo River is also known as the birthplace of Aguni Kabuki, and the Minamiza near the Shijo-Ohashi Bridge is one of the remaining theaters where the popular performance took place since 1603.

Thanks to the construction work that was done after the Kamo River flooded in the past, the river has been widened and the flow has been slowed down, which made the river beautiful and clean, and which turned it a habitat for the Japanese giant salamander, a special natural treasure, as well as black-headed gulls.

When you visit Kyoto, how about spending a relaxing holiday around the Kamo River? When you go out to the river, please use the lunch boxes, bags, and other walking goods we carry on our online site.

Kurikyu's Magewappa Lunch Box
https://www.shokunin.com/en/kurikyu/lunchbox.html
Gohachi Products' Omusubi Lunch Box
https://www.shokunin.com/en/gohachi/omusubi.html
Ao's Colored Handkerchief
https://www.shokunin.com/en/ao/handkerchief.html
Marukawa Shoten's Shijimi
https://www.shokunin.com/en/marukawa/shijimi.html

References:
http://www.pref.kyoto.jp/kamogawa/
https://www.kyoto-yuka.com/column/h27.html
https://souda-kyoto.jp/event/detail/kamogawa-noryoyuka.html 
https://souda-kyoto.jp/event/detail/kamogawa-odori.html
https://caede-kyoto.com/
https://ja.wikipedia.org/wiki/%E9%B4%A8%E5%B7%9D%E3%82%92%E3%81%A9%E3%82%8A

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[Handmade Steamed Meat Buns in Chinese Seiro]

Ever since I bought the Chinese Seiro, I've always wanted to make homemade meat buns. There are many ways to make meat buns on YouTube, but this time I tried to make simple meat buns using mainly pork and green onions.

After wrapping the well-kneaded red bean paste in the carefully made dough, place it on the Chinese Seiro, heat it from water, steam it for 10 minutes after it boils, turn off the heat, and steam it in the residual heat for 5 minutes. The skin is chewy and elastic, and the juices overflowing from the meat are full of flavor and very juicy.

Wrapping the red bean paste was difficult, and although I struggled, when I finished eating, I was already thinking about what kind of filling I could use next time. With the Golden Week vacation coming up soon, how about making meat buns at home?

[Ingredients: 6 meat buns]

(Dough)
200g light brown flour
About 105g lukewarm water
2g dry yeast
2.5g sugar

(Ingredients)
200g pork (chunks)
1.5 tbsp dark soy sauce
1/2 teaspoon sugar
1 teaspoon grated ginger
1 teaspoon oyster sauce
A pinch of pepper
A pinch of salt
20g spice water (10 Sichuan pepper, 1 star anise, 20g boiling water)
1/2 tbsp sesame oil
1/2 tbsp vegetable oil
20 g spring onion (white part)

[Directions]

Step 1: Dissolve dry yeast in lukewarm water a little at a time.
Step 2: Put flour, sugar and Step 1 into a bowl and knead well with your hands.
Step 3: Cover with a lid and let it sit for 5 minutes.
Step 4: Knead more firmly until the dough is fine.
Step 5: Ferment the dough at room temperature for 20 to 40 minutes, until it doubles in size. Cover with a wet cloth to keep the dough from drying out.
Step 6: Chop the pork (chunks) into small pieces (or put them in a blender).
Step 7: Mix Sichuan pepper and star anise with boiling water and transfer the aroma to the hot water.
Step 8: Mix the chopped meat with soy sauce, oyster sauce, grated ginger, pepper, salt, and sugar, then add the spice-scented water to the mixture.
Step 9: Add sesame oil and oil, and mix further. Finally, add the chopped green onions, mix, and let it rest in the refrigerator.
Step 10: After the dough has finished fermenting, flour it and roll it out into a stick.
Step 11: Make 6 pieces of 50g. Cover with plastic wrap to keep them from drying out.
Step 12: Roll each piece out to 11cm with a rolling pin and shape the center to be slightly thicker.
Step 13: Put 45g of red bean paste into the dough and wrap it, making folds. Place on a cooking sheet cut into small pieces and let them rest at room temperature for 10 minutes.
Step 14: Place the buns in the Chinese Seiro and start steaming from cold water over high heat. Steam for 10 minutes after the steam starts to come out.
Step 15: Turn off the heat and let it steam on residual heat for 5 minutes.

Yamaichi's Chinese Seiro
https://www.shokunin.com/en/yamaichi/seiro.html
Nakamura Douki's Dantsuki Pot
https://www.shokunin.com/en/nakamuradouki/seiro.html#dan

Reference:
https://www.youtube.com/watch?v=0RaGaZbgXog