segunda-feira, 30 de janeiro de 2017


   
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 10 (Part 4): "OSAKA STYLE OKONOMIYAKI"

One of the food specialties of Osaka is also Okonomiyaki, but the Osaka's versions (also known as the Kansai Style) can be sightly or almost totally different from the classic Hiroshima's style. 

Although there are many ways to prepare the Kansai Style Okonomiyakis, the most popular and used throughout Japan, the main difference is that in Osaka the ingredients can be totally or until a certain percentage totally involved in a bowl with a fresh batter of grated yam & flour, just like kakiage, and then iron fried-grilled in a form that almost could be called a "frittata" (if it had potatoes), or a "kind of a compact cabbage-omelette-pancake". They can also be directly mixed and cooked in the hot-plate, like in this video. 

The other differences are mainly the type of ingredients that are used, and the quantity of batter that is used, that can make these "pancakes" to be more or less loose, fluffy or "compact", or to have other different end results. The toppings are almost the same: sauce, mayo and nori flakes. In Osaka the tables also have a smaller hot iron plate, but as in the normal traditional Japanese cuisine, a Chef either can cook in the big plate for the client or can be preparing the dishes directly in the hot-plate of the sitting tables. 

OSAKA'S RECIPE NORMAL INGREDIENTS:
 
Batter:

- Okonomiyaki Flour or normal Flour
- Water
- Seasonings (dashi powder, that can be vegan replaced by a seaweed like kelp and kombu flakes + vegan stock powder or just salt & pepper)
- Finely grated fresh mountain yam (nagaimo or long potato), that becomes a glutinous liquid that helps bind and make the batter fluffy.

Addings:
- Cabbage, cut into 3cm x 3-5mm strips
- Tenkasu - Tempura bits
- Japanese Pickles
- Eggs (mentioned here just as reference)


Other adding ingredients are not listed here, but they are easily replaceable by vegan meat or fish alternatives.

TOPPINGS:

- Okonomi Sauce
- Kewpie Mayonnaise
- Aonori - Seaweed Flakes

Optional:
- Pickles
- Chopped green onion
- Gomasio


- A beer to drink.

This type of Osaka's yam & flour batter can also be used to make other street food specialties for instance like Hashimaki (Okonomiyaki in chopsticks), or adapted to make Takoyaki balls. 

Hopping you like this fourth video, reminding once again that some of the food scenes in the video are not vegan or related, as they show food reality as it is.

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: STEVE DOLINSKY 

At YouTube: 

terça-feira, 24 de janeiro de 2017

  
  
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 10 (Part 3): "OSAKA, KYOTO & NARA: FIRST CONTACT"
 
A little change of place and in the daily life of Japan, with the first contact with the beautiful scenery of Kyoto, Osaka and Nara, that bring us both to the old Japanese atmosphere and to the futuristic and cosmopolitan life of the modern Japan. One thing that almost all the Japanese cities have in common, is apart from normal restaurants and places to eat, is a long tradition of street foods and food markets, with their own specialties and recipes. 

Although not in this video, some of the food specialties of Osaka are Okonomiyaki (totally different from Hiroshima), Takoyaki and Yakisoba (fried noodles). What do these recipes have in common? The Okonomi sauce, the real core of the recipes that makes all the final combinations taste great. 

Hopping you like this third video, reminding once again that some of the food scenes in the video are not vegan or related, as they show food reality as it is.

Thank you for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: TRAVEL WITH MY DEAR

At YouTube: 

quinta-feira, 19 de janeiro de 2017

 
  
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 10 (Part 2): "HIROSHIMA STYLE OKONOMIYAKI"

This time visiting one of the main places in the city, Okonomimura, a 3 store building just with Okonomiyaki shops, and starting to get now extra familiar with the common ingredients, the mounting, and the layering technics of the classic Hiroshima's style Okonomiyaki, also in order to easily veganize these recipes in the future.

RECIPE NORMAL INGREDIENTS: 

Okonomiyaki Flour
Water
Cabbage, cut into 3cm strips
Moyashi - Bean Sprouts
Tenkasu - Tempura bits / optional
Soba Noodles
Seaweed - grated dry kelp
Negi - Green Onions
Seasonings


TOPPINGS:

Okonomi Sauce
Kewpie Mayonnaise
Aonori - Seaweed Flakes

2 ingredients are not listed here, but they are easily replaceable in the vegan versions.

Hopping you like this second video, reminding once again that some of the food scenes in the video are not vegan or related, as they show food reality as it is. 

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: ONLY in JAPAN

At YouTube:

sábado, 14 de janeiro de 2017

    
     
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 10 (Part 1): "HIROSHIMA STYLE OKONOMIYAKI"

Back on Japanese food again, we pick up the series back on EPISODE 08, with a new contact with the 3 main Okonomiyaki capitals, Hiroshima, Osaka and Tokyo. All 3 have different recipes and making-of methods, but the use of the iron grilling here really opens some good and excellent vegan possibilities, given not only the fact that is a recipe fully veganisable from top to bottom, as the existing vegan alternatives today also can have a real word to say on the matter.

To know the Okonomiyaki story and to smell the recipes being made (yes, this is an awkward thing, but to veganize something that we never ate before and most likely never will, it is really necessary to get some grilling taste out of the smell memories), the best way is to see the videos we prepared to explain these recipes. Please notice again in advance that some of the food scenes in the video are not vegan or related, as they show food reality as it is. 

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

"The history of Okonomiyaki begins in Hiroshima just after WW2, when food, water and resources was scarce, using cabbage and the distributed flour to create a pancake style dish with"...

Hopping you like this first video,

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: JIM TV JAPAN IN MOTION

At YouTube: 

https://www.youtube.com/user/tvjimfr/videos

segunda-feira, 9 de janeiro de 2017

 Morangos em Janeiro: mini-posters 6-7-8 - SABORES DO JAPÃO - as mini-séries originais da BIOVEGAN PORTUGAL ® 2016-2017 
BIOVEGAN PORTUGAL ® A TASTE OF JAPAN: VEGAN CHANTILLY AND STRAWBERRIES
BIOVEGAN PORTUGAL ® A TASTE OF JAPAN: VEGAN CHANTILLY WITH STRAWBERRIES

BIOVEGAN PORTUGAL ® A TASTE OF JAPAN: JANUARY FRESH BERRIES










  
A TASTE OF JAPAN: THE ORIGINAL MINI-POSTERS. 

POSTERS 06, 07, 08: 
"GOOD NEWS TRAVEL FAST: STRAWBERRIES IN JANUARY? YES, PLEASE..."

Good news from Portugal, as strawberry season has early began, with berries and strawberries already available. All at yummy prices equal to the ones of March to August's normal season. Also a novelty: Jumbo has now also a frozen 300g strawberries box at 1,59 €.

The early season yummy prices (as reference at 9-1-2017):

At Jumbo:
Framboesa (Raspberry) Cvt 125 Gr: 1,98 €
Groselha (Red currant) Cvt Un: 2,49 €
Mirtilo (Blueberry) Cvt 125 Gr: 2,39 €
Morango (Strawberry) Cvt 500 Gr: 2,48 €
Alpro ® Chantilly 250 ml: 1,93 € 

At Continente:
Framboesa (Raspberry) Cvt 125 Gr: 1,89 €
Groselha (Red currant) Cvt Un: 3,99 €
Mirtilo (Blueberry) Cvt 125 Gr: 3,69 €
Morango (Strawberry) Cvt 500 Gr: 2,99 € 

Healthy vegan Chantilly with Strawberries, or Vegan or Raw-vegan Strawberry Spring Cakes, everybody?

Yes, please...

Happy strawberries season,

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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LD.: Alpro ®, Continente, Jumbo and related graphics are registered Trademarks, 
names and/or content from their respective owners and producers. On the web:

quarta-feira, 4 de janeiro de 2017

    
 BIOVEGAN PORTUGAL ® YEAR-ROUND BERRIES SPRING CAKE RECIPE 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 09 (Part 2): " NEW YEAR'S SPECIAL EDITION: 
YEAR-ROUND BERRIES SPRING CAKE RECIPE"

We decided to do this year a Japanese's New Year (that finishes today) with a reprise of the Christmas Cake, but this time with our version of a year round vegan recipe that be possible to be done everywhere and at anytime of the year. The recipe replaces the Cashew topping using instead a vegan Chantilly like Alpro ® Whipping Cream, and the use of fresh strawberries with a box of Continente's frozen berries mix (or any other brand with berries or just frozen strawberries), and for the filling one jar of PUR NATUR strawberry jams (or any other brand of strawberry jam). 

BIOVEGAN PORTUGAL ® sketched recipe based on the original recipe from:

TONIA OGINO / Raw Food Life in Japan.

CRUST INGREDIENTS (same as EPISODE 09 - Part 1):
 
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 cups raw cashews (soaked overnight & drained)- approx: 2 x 200ml cups
1 cup nut milk (almond, or a vegan one) - approx: 200ml
1 jar of PUR NATUR strawberry jam (normal or sugar-free): approx: 350g (replaces the fresh strawberries and the agave)
Juice of 1 mandarin or 1/2 lemon juice
1/2 tsp cinnamon
Pinch of salt
2 tsp vanilla extract (optional)
1/3 or 1/2 cup cacao butter (melted) - approx: 60g
1/4 cup coconut oil (melted) - approx: 50g

Approx. 2/3 of a full 350g box of Continente's frozen berries - Whole.

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- Divide mentally the ring pan for making 5 layers: make the first layer with the cashew filling, with 2cm; make the second layer with 1/3 of the box of whole berries; make the third layer with cashew filling, with 2cm; make the fourth layer with another 1/3 whole berries; and the fifth layer with the rest of the cashew filling. 4 - Take it all again to the freezer to chill for a while. 

VEGAN CHANTILLY TOPPING INGREDIENTS:

1 or 2 packs Alpro ® Whipping Cream
The last 1/3 of Continente's frozen berries - Whole.


TOPPING MAKING: 1- Prepare the Chantilly with Alpro ® Whipping Cream as the pack instructions. 2- With a cake decorating bag make the topping decorations and finally mount the frozen berries at your decoration styling.

And it's ready, the first tryout of the Year-Round Spring Cake, aka "frozen berries vegan shortcake", a vegan version based on TONIA OGINO's original raw recipe.

Easy and simple to do (please bear in mind that this is a sketch recipe, and still might need some tunings), and again is an excellent idea for any restaurant to have a year-round vegan gourmet dessert, or for anyone to shine as vegan Chef with friends and family.

Hopping you like it,

Thanks for watching,

BIOVEGAN PORTUGAL ® 2017
The original BIOVEGAN ® Trademarks.

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LD.: Alpro ®, Continente, PUR NATUR and related graphics are registered Trademarks,
names and/or content from their respective owners and producers. On the web:

domingo, 1 de janeiro de 2017

  
 BIOVEGAN PORTUGAL ® THE JAPAN TRILOGIES - ART COVER 4: LAND, PEOPLE, COSTUMES 2017
  
 THE JAPAN TRILOGIES - ART COVER 4: LAND, PEOPLE, COSTUMES 2017. 

Still visible at 100 km from Tokyo, Mount Fuji is a 3,776 m active stratovolcano and the highest of the more than 110 existing active volcanoes in Japan. Although considerate of low risk, Mount Fuji and Mount Ontake (erupted in 2007) are among the 47 volcanoes that are especially watched closely as they have erupted recently or shown worrying signs, such as seismic activity, ground deformation or emission of large amounts of smoke. 

Japan is located in a zone where the underwater Pacific tectonic plate meets other land and ocean plates, generating continuously a seismic activity in all the upper zone of the Pacific Ring of Fire. For instance, the calculations in the 2011 Earthquake and Tsunami shown that the boundary between two of the major tectonic plates, the Pacific and the North American one, caused the Japan's trench to have slipped and dislocated as much as 50 meters (164 feet), the biggest tectonic dislocation ever seen until today.

By thinking that the Planet is always really alive, 

Best wishes of a Happy New Year 2017 for all,

BIOVEGAN PORTUGAL ® 2017
The original BIOVEGAN ® Trademarks.