segunda-feira, 19 de dezembro de 2016

 
 BIOVEGAN PORTUGAL ® A TASTE OF JAPAN - POSTERS: STRAWBERRY CHRISTMAS CAKE
  
A TASTE OF JAPAN: THE ORIGINAL MINI-POSTERS.

POSTER 05: "STRAWBERRIES IN DECEMBER? YES, PLEASE..."

The fifth poster of these mini-series, with a composition made with a picture from the EPISODE 09 raw vegan Christmas cake video bellow. 

Ever wanted to know the story of the Japanese Strawberries in December and the Strawberry Christmas Cake?

    FIRST THE CAKE ? OK...

All started about 104 years ago, when a small (at the time) sweets-making company, Fujiya, launched the first Christmas cake in Japan, that was a fruitcake inspired by the British style Christmas cake that was made for the foreigners stationed in Yokohama. The idea soon caught on and, in 1921, after the owner of the company visited the USA to study the confectionery industry, he opened a specialized shop in Ginza, selling a Christmas sponge cake, decorated with butter cream. 

As possible to imagine, at those days that cake was still very expensive. During the 60's, when the economic situation improved significantly in Japan, an advertising campaign led by Fujiya, managed to establish the mass phenomenon as seen today. At the same time, the cake type was changed, with the butter cream replaced by whipped cream, and decorated with strawberries.

THE STRAWBERRIES: 

Japan is the seventh largest producer of strawberries in the world, with just about all of the output consumed domestically. What makes Japanese strawberries interesting is that Japan grows plenty of year-round different types and varieties of strawberries, with new ones introduced almost every year. Dozens of unique regional varieties of Japanese strawberry are grown both outdoors and in greenhouses and available year-round, being strawberries one of the country's largest crops. 

Main strawberry Seasons:

1. The best and cheapest time to enjoy Japanese strawberries is in the normal outdoors season. These are in season from May ~ June. A popular pastime in the spring is strawberry picking. Strawberry picking is offered by farmers all over Japan in strawberry season (both the outdoor and greenhouse season). It's usually all-you-can-eat by the half-hour. The best strategy is to look for the highest quality strawberries and eat slowly. It's quite possible to fill up on strawberries in 5 minutes.

2. Japan also has a massive crop of greenhouse strawberries that enjoy a long season from December ~ April. The two seasons put together means that strawberries are in season and distributed for more than half of the year.

With strawberries being so popular, some quintessentially Japanese sweets using them have appeared over the years. One of the most popular type is the Christmas cake, the sponge cake layered with whipped cream and fresh strawberries.

Well, for Portugal good news is, by next middle February we have already strawberries in Algarve, that come from South Spain, and they're normally very sweet and really good.

Vegan or Raw-vegan Strawberry Spring Cake, everybody?

Yes, please...

Thanks for watching,

BIOVEGAN PORTUGAL ® 2016
The original BIOVEGAN ® Trademarks.

SEE IT ON FACEBOOK:
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Video and video pictures full credits to: TONIA OGINO / Raw Food Life in Japan

domingo, 18 de dezembro de 2016


Bolo de morangos raw-vegan: Episódio 9 (parte 1) - SABORES DO JAPÃO - as mini-séries originais da BIOVEGAN PORTUGAL ® 2016-2017
 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 09 (Part 1): "JAPANESE CHRISTMAS CAKE - RAW VEGAN RECIPE"

Original recipe from: 
TONIA OGINO / Raw Food Life in Japan

CRUST INGREDIENTS:

1 cup raw almonds (soaked overnight & drained) - approx.: a 200ml cup
1-2 Tbsp cacao powder
Pinch of salt
1 Tbsp maple syrup or agave - approx.: 25g
1 Tbsp coconut oil (melted) - approx.: 20g

A 18x8 cm ring pan, and some coconut oil for greasing the pan.

CRUST MAKING: 

1- Soak overnight the almonds. 
2- Drain and grind them with the rest of the crust ingredients into a paste. 
3- Grease the pan, make the crust in the bottom, and place it in the freezer to chill for a while. 

FILLING INGREDIENTS (MIDDLE):

2 cup raw cashews (soaked overnight & drained)- approx.: a 2x200ml cup
1 cup nut milk (almond, or a vegan one) - approx.: 200ml
1/2 cup maple syrup or agave - approx.: 150g
Juice of 1 mandarin or 1/2 lemon juice
1 cup fresh strawberries
1/2 tsp cinnamon
Pinch of salt
2 tsp vanilla extract
1/3 or 1/2 cup cacao butter (melted) - approx.: 60g
1/4 cup coconut oil (melted) - approx.: 50g
6 to 10 fresh strawberries, sliced.

FILLING MAKING: 

1- Soak overnight the cashews. 
2- Drain and grind them with the rest of the filling ingredients into a very fine purée. 
3- Slice the fresh strawberries and place them around the pan. 
4- Place the filling over the crust, and take all again to the freezer to chill for a while. 

TOPPING INGREDIENTS (CASHEW CREAM):

1 cup raw cashews (soaked overnight & drained) - approx.: a 200ml cup
1/2 cup maple syrup or agave - approx.: 150g
1 tsp vanilla extract - approx.: 5ml or 5g
1/3 cup cacao butter (melted) - approx.: 60g
6 to 10 fresh strawberries.

TOPPING MAKING: 
1- Soak overnight the cashews. 
2- Drain and grind them with the rest of the topping ingredients into a very fine purée. 
3- With a cake decorating bag make the topping decorations and finally mount the fresh strawberries. 

Ready.

Again, this is another excellent idea for any restaurant's raw-vegan gourmet dessert, so it's so simple to do, or for you to shine next strawberry season as a raw vegan Chef with your friends and family.

Hopping you enjoy,

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video and video recipe credits to: TONIA OGINO / Raw Food Life in Japan

TONIA OGINO at YouTube & Facebook: 

quarta-feira, 14 de dezembro de 2016

   
https://bioveganportugal.blogspot.com/2016/12/a-taste-of-japan-mini-posters-pikachu-pikachu.html
   
A TASTE OF JAPAN: THE ORIGINAL MINI-POSTERS.

POSTER 04: "PIKACHU, PIKACHU!"

The fourth poster of these mini-series, with a postcard and Christmas collage made with Pikachu and friends. 

Ever wanted to know how Christmas is celebrated in Japan? 

Well, in Japan Christmas has a different type of celebration, since it's not a religious holiday or a national day. Also the number of Japanese Christians is not very big, only about one to two million persons (about one percent of Japan's population). Not being then a national day or holiday, schools and businesses are normally open on December 25th.

Christmas only became more widely celebrated in Japan in the last few decades, when several new customs that came from the USA become more popular, such as sending and receiving Christmas Cards and Presents, the red Santa figure, or the December Bride's and good fortune, romance and happiness, so it's more known now as a time to live and to love a little bit and spread happiness rather than relay a religious celebration. 

Christmas Eve (24th) is often thought and celebrated then more like a romantic day, in which couples spend time together and exchange presents, and not the normal family gathering and Christmas Days as we do. In many ways it resembles Valentine's Day celebrations like in the UK and the USA. 

Young couples like to go for walks to look at the Christmas lights and decorations and have a romantic meal in a restaurant, so booking a table on Christmas Eve can be very difficult since it's so popular and one of the busiest and crowded days of the year.

Parties are also often held for children, with games and dancing. In Japan Santa is known as Santa-san (Mr Santa), and the traditional Japanese Christmas food is Christmas Cake, that is usually a sponge cake or shortcake filled and decorated with strawberries and whipped cream, trees, flowers and a figure of Santa Claus.

Not directly related to Christmas but from the Buddhist tradition for this period of the year there is also Hoteiosho, that is a Japanese God of good fortune and a gifts bringer. 

On the contrary of these Christmas costumes, the traditional Japanese New Year's celebration (called 'o shogatsu') is more like our traditional Western Christmas. The Japanese's New year is then the period where families get together, have a special meal, pray and send greetings cards, and it's celebrated from December 31st to January 4th for five consecutive days.

Hope you like it,

Merry Christmas, and Best Wishes for 2017 for all, 

The original BIOVEGAN ® Trademarks.

sexta-feira, 9 de dezembro de 2016

 
BIOVEGAN PORTUGAL ® THE JAPAN TRILOGIES - ART COVER 3: CHRISTMAS SPECIAL EDITION

THE JAPAN TRILOGIES - ART COVER 3: CHRISTMAS SPECIAL EDITION.

"Enjoy love, appreciate life, spread the Happiness".

The original BIOVEGAN ® Trademarks.

domingo, 4 de dezembro de 2016


Hiroshima e Nagasaki 71 anos depois - Episódio 08 - SABORES DO JAPÃO - as mini-séries originais da BIOVEGAN PORTUGAL ® 2016-2017
 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 08: "BACK ON THE ROAD: HIROSHIMA & NAGASAKI, 71 YEARS LATER"

Every time the words Hiroshima and Nagasaki come to our minds, those black and white pictures and movies from 1945 return over and over to our memories. However, most of us never had a visual contact with the reality today in these two cities, in particular with the post-war decades that grounded and shaped the rebirth of the modern Japan. 

Although this video be a little bit longer than normal, it's quite immersive in a mild touristic and historical way, but strangely help us to make a closure with those two events and the Day-After effect, by seeing and explaining the reality that exists today in relation to the atomic use. 

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From the original video from AsapTHOUGHT, 

IN THE HIROSHIMA SITE-SEEING WE CAN SEE:

1) Miyajima or Island of the Gods - that is an island located on the Seto Inland Sea, about 20 km from central Hiroshima, and easily reached by boat from the city. The island is closely connected to shrines (holy or sacred places) and temples that were built up around the movement and culture that resulted from the blending, combination and harmonization of two religions, Buddhism (introduced to Japan during the fifth and sixth centuries) and Shintoism (the native and major religion of Japan).

2) At Miyajima Island - the great Torii or the iconic arch gate built 200m in the bay water shore. During high tide, it looks like it is floating on the sea, and during low tide, it's possible to walk to the foot of the gate. It represents the boundary between the spirit and the human worlds, and the vermilion color of the shrine and of the O-torii is considered to keep evil spirits away. 

3) At Miyajima Island - The Mount Misen & surrounding Parks and views. 

4) Food in Hiroshima - The first contact with Okonomiyaki, another famous Japanese dish, that is a combination of sweet, spicy and salty ingredients grilled cooked to build a specially savory pancake, that was able to receive a: OMG!! this is so good!!. It was nominated immediately as having a very strong potential for making equal OMG!! vegan versions.

Also the first contact with another food staple in Japan, Kewpie or the Japanese Mayonnaise.

5) A visit to the Hiroshima Peace Memorial Park (nearby the Hiroshima Atomic Bomb Dome) and the Peace Memorial Museum, that were built in the same place where the first bomb drop was made. 

6) A visit to a national Japanese major sports game, Baseball.

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IN THE NAGASAKI SITE-SEEING WE CAN SEE:

1) A panoramic mountain view from Nagasaki.

2) A pass-by Nagasaki's Chinatown and Chinese food.

3) A visit to the Nagasaki's Atomic Bomb Museum and the Nagasaki Peace Park, that is built nearby to the point where the explosion hypocenter of second bomb took place. 

4) Two train station take-away snack boxes. 

Hope you like the video,

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: Greg, Mitch & Jess from AsapTHOUGHT

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Important to remember: at a food level, please notice in advance that some of the food scenes in the video are not vegan or related, as they show food reality as it is. However, if you think a little bit, there is a lot of recipes and traditional dishes that can already be veganized.

Once again, please keep calm, think positive, and be creative.

terça-feira, 29 de novembro de 2016

 
 A TASTE OF JAPAN - MINI-POSTERS: BIOVEGAN ® IN THE KITCHEN WITH MAIZENA
 
A TASTE OF JAPAN: THE ORIGINAL MINI-POSTERS.

POSTER 03: "BIOVEGAN ® IN THE KITCHEN WITH: MAIZENA*"

The third poster made for the mini-series, when after recommending Maizena* to do the Japanese Tempura mixes we couldn't resist to do a Collage Poster with this classic product, that has been with all of us for several generations and in so many recipes. Yes it is vegan, and also a must-have in the vegan kitchen, specially now that is "that Christmas time" of the year. 

Anyway, who doesn't like vegan bechamel served aside with fresh sauté champignons, spaghetti or mashed potatoes, or just a vegan remake of "papinha maizena"? 

Hope you like it,

BIOVEGAN PORTUGAL ® 2016
The original BIOVEGAN ® Trademarks.

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Maizena in the Web:

www.segredosmaizena.com
(Recipes in portuguese, mostly not vegan, but veganisable)

LD*: Maizena ® and related graphics are registered Trademarks and/or content from Unilever/Jerónimo Martins, Lda

quinta-feira, 24 de novembro de 2016

SABORES VEGANOS DO JAPÃO - Receita vegana de como fazer Kakiage-Sushi ao estilo japonês + 2 receitas para fazer Tempura Mix - Episódio 07 (Parte 2) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 07 (Part 2):

"JAPANESE STYLE KAKIAGE-SUSHI RECIPE (VEGAN)"

In this episode we present 2 Japanese Vegan batter recipes for Tempura and Kakiage, and a little description of the normal Japanese methods of preparing the batter. 

The episode is based on Master Chef HIROYUKI TERADA video showing how to make a Kakiage Roll or Kakiage Sushi. As Tempura and Kakiage are a staple and a classic in Japanese cuisine, we have noticed that Japanese Chefs normally do not reveal the recipe of the batter, probably because these are signature recipes that distinguishes a restaurant or a Chef.

So in order to get a genuine Japanese batter, we had to go around this and make a resume of several batter recipes. 

Another point to explain here and so that they won't be confused, it's that Kakiage Sushi is not the same that Tempura Sushi, because in the first one the finished Kakiage is placed inside a Sushi-Roll, and becomes a filling, and in the second one (Tempura Sushi) it's an entire Sushi roll that is covered with batter, then goes to deep frying, cools off, and only after it's sliced with already that crispy cover layer. 

Let's go to the recipes then:

JAPANESE STYLE TEMPURA-KAKIAGE BATTERS (VEGAN): 

Composition and how-to-do basic points:

Point 1: the batters are made with liquid and dry ingredients.
Point 2: the liquid ingredients are normally water, or water with ice cubes, and the dry ingredients can be plain flour or a special flour mix for Tempura.
Point 3: the batters are normally made fresh, just before blending and frying. The water used is very cold or freezing-cold, around 3-6º degrees Celsius (37-42º Fahrenheit). This not only retards the batter from immediately starting emulsifying, as it creates a very creamy and very cold batter.
Point 4: before combining the batter and the vegetables, these are always first coated with some flour or with some flour-mix.
Point 5: The oil is to be very hot, for an average frying time of 2-3 minutes per side, until golden brown.

BATTER TYPE 1 (VEGAN):
Flour mix:
125 g plain white flour for:
75 g of corn starch (Maizena's the best)

For approx.:
125 up to 175 g or ml of cold-freezing water 

BATTER TYPE 2 (VEGAN):
Flour mix:
100 g plain white flour for:
25 g of corn starch (Maizena) and
50-75 g of finely ground white rice flour

For approx.:
100 up to 175 g or ml of cold-freezing water 

Preparation tips: 

1) In both flour mixes we can also add 1 tsp baking powder (optional).
2) In the 2 recipes the quantity of water will always depend on the thickness of the batter we want. The best way is to go adding water slowly until finding the right amount. This thickness can also be adjusted to the type of vegetables we use, the water they contain, and the amount of water they expel during frying.
3) Also for the salt and seasonings, they can be added either in the batter or in the vegetables, or both. If using a sauce, the final combination of "salty and sushi tasting" has to be a bit tested and adjusted.

SAUCE PREPARATION / base:

Mirin 1 Tbs
Shoyu 3 Tbs
Sake or Rice Wine 3/4 to 1 Tbs
Water 4-5 Tbs


Optional tastes:

Some seaweed like kombu or other type of seaweed flakes;
Some toasted sesame oil;
Some radish, daikon, umeboshi, wasabi, lemon or lime juice;
Some Teriaky;


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4) To make the final KAKIAGE-SUSHI using any of these 3 vegan TW or JP batters and methods we described, the best way is to watch this second video, and to see how simple and how pretty the final result is. 

Definitely it's an excellent dish for any restaurant's gourmet entrée, or for you to shine as a vegan Chef with your friends.

Hopping you enjoy and have fun,

The original BIOVEGAN ® Trademarks.

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All video and video recipe credits to:

HIROYUKI TERADA - DIARIES OF A MASTER SUSHI CHEF

At Youtube:

sábado, 19 de novembro de 2016

 
BIOVEGAN PORTUGAL ® A TASTE OF JAPAN - THE ORIGINAL MINI-POSTERS: BAMBOO-SUSHI-DESIGN
 
A TASTE OF JAPAN: THE ORIGINAL MINI-POSTERS.

POSTER 02: "BIOVEGAN PORTUGAL® THE BAMBOO-SUSHI-DESIGN"

The second poster made for episode 7 and these mini-series, with a new design idea for better complementing videos and images.

The concept and the name "BAMBOO-SUSHI-DESIGN" just appeared after the first poster was published, when the necessity of having a kind of Japanese design style and graphic composition for better illustrating the make-of of recipes and this type of food has began. 

The initial idea began by making a simple multi-frame like a picture-album that could hold the videos snapshots, but somehow to have also a Japanese identity and that could hold different types of content and utility in these mini-series graphics.

Basically it mixes dry bamboos and the dry bamboo color with fresh green bamboo, together with some characteristic colors from Japan, like the white, red, and dark-green, placed in a way to create a time and ambiance kinda-of Indiana Jones, where Indiana Jones finds a Japanese restaurant in the middle of the jungle with Japanese airplanes passing by, and then he looks for the menu and asks for a vegan sushi with some extras, like a very very fresh "Sake-Laranja". 

Well, it's just the beginning, with new colors, new pixels, and naturally sprinkled with Japanese's culture and design influences.

Hope you enjoy,

BIOVEGAN PORTUGAL ® 2016
The original BIOVEGAN ® Trademarks.

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Poster's original video pictures and Sushi roll making-of full credits to:

Hiroyuki Terada - Diaries of a Master Sushi Chef

segunda-feira, 14 de novembro de 2016

SABORES VEGANOS DO JAPÃO - Receita vegana de como fazer Kakiage-Tempura ao estilo de Taiwan - Episódio 07 (Parte 1) -
2016-2017- A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 07 (Part 1): "TAIWAN STYLE KAKIAGE (VEGAN)"

Kakiage is a type of tempura recipe using fine sliced vegetables added together to a fresh mixed tempura batter, then deep fried till golden. The most common shape is of resembling flat bird nests, and it's normally served simple with a sauce or dips, or together with other dishes like noodles (soba or udon kakiage), sushi (kakiage-sushi), or in a dashi based plate (a soup-style broth eg.like a miso soup).

As making different types of kakiage and tempura has several styles, methods and recipes, we found that these two videos were the more appropriated to give an idea on how to make perfect multi-purpose vegan versions of batter for both kakiage (made with fine slices and shredded vegetables) and tempura (made with whole vegetables, halves & big pieces, slices and chunks). 

As Japanese food culture is widely spread around the world, this first video is based on how kakiage it's made in Taiwan. 

To know a little it about Taiwan, eastern-western Asian History has to go back again 474 years until around 1542, when it was first discovered by the Portuguese in the same period of time of the first arrivals to Japan in 1542-43, and it was then named as the Formosan Islands (Ilhas Formosas). In the following century Taiwan has also been in contact with other different European countries and settlements until Qing, the last dynasty of China (1644 to 1912), annexed the island in the 17th century. Taiwan was later ceded to Japan in 1895 after the Qing dynasty was defeated in he first Sino-Japanese War (1894–1895), and it was allocated as part of Japan from around 1895 until 1945-1952. Nowadays, Taiwan is officially a part of the Republic of China, and is also known as Taipei or Chinese Taipei. 

As to food matters then, Japanese food in Taiwan left its own legacy and traditions, that are now also a part of the daily foods and costumes of Taiwan.

TAIWANESE STYLE TEMPURA-KAKIAGE BATTER (VEGAN), 
BASED ON THE VIDEO FROM TAIWANCOOKING: 

The main difference between the Taiwanese cooking way and the Japanese cooking way is mainly on the use of natural and freezing water to make the batter, and the type of flours used in the mix. Some Brazilian recipes also call for beer, instead of water (1 part beer, 1 part flour). The rest seems to be very similar. 

According to TaiwanCooking the ratio of the batter is 1 rice cup flour (any flour) for 1,5 rice cup water. Since 1 US cup of flour weights approx. 150-160 grams (g) of rice flour; and 1 US cup of water (cup) 235 grams of water (g wt.), then by approximation an eye-measured recipe can be:

150-160 g of flour for:
300-350 g water
And some salt & pepper


The quantity of water will depend on the thickness of the batter we want, the type of vegetables we use, the water they contain, and the amount of water they expel during frying.

PREPARATION: 

Step 1- To make the Sauce / dip:

Base:

Mirin 1 Tbs
Shoyu 3 Tbs
Sake or Rice Wine 3/4 to 1 Tbs
Water 4-5 Tbs


Optional tastes:

Some seaweed like kombu or other type of seaweed flakes;
Some toasted sesame oil;
Some radish, daikon, umeboshi, wasabi, lemon or lime juice;
Some Teriaky;


Step 2- Fine slice or shred in big juliana your favorite vegetables, enough for a medium salad bowl like the video. Ex.: carrots, zucchini, mushrooms, sweet potatoes, broccoli, celery, leeks, spring onions, taro, pumpkin.

Step 3- Important 1: always coat the vegetables with some flour before blending them with the batter.

Step 4- Important 2: make a fresh batter and blend it with the vegetables.

Step 5- Shape, deep fry until gold, remove, absorb extra oil, serve.

Step 6 (optional): prepare a nice and fresh drink, like an orange or a pineapple juice, and enjoy!

     Next on the TASTE: 2 Japanese Vegan batter recipes for T&K and Part 2 of this episode. 

Thanks for watching,

BIOVEGAN PORTUGAL ® 2016
The original BIOVEGAN ® Trademarks.

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All video and recipe credits to: TaiwanCooking 

At Youtube: