quarta-feira, 22 de fevereiro de 2017

 
BIOVEGAN PORTUGAL ® SABORES E COSTUMES DO JAPÃO - MINI-POSTER 09: "SAMBA E CARNAVAL EM TOKYO NO MÊS DE AUGUSTO"

BIOVEGAN PORTUGAL ® SABORES E COSTUMES DO JAPÃO - MINI-POSTER 010: "CARNAVAL EM ASAKUSA - TOKYO - FOTOS E POSTERS OFICIAIS"  
A TASTE OF JAPAN: THE ORIGINAL MINI-POSTERS.

POSTERS 09, 010: "ASAKUSA SAMBA CARNIVAL IN TOKYO: NEXT AUGUST'S PREVIEW"

Two collage posters made from last years editions of Tokyo's Carnival, that it's held normally by the end of August, with a lot of colors, fantasy-costumes, music and Samba. 

Hope you like it,

Thanks for watching,

BIOVEGAN PORTUGAL ® 2017
The original BIOVEGAN ® Trademarks.
   

segunda-feira, 20 de fevereiro de 2017

SABORES E COSTUMES DO JAPÃO - O Carnaval e o Samba em Tóquio, todos os anos no fim de Agosto, sempre com muita música e alegria - Episódio 11 | 2016-2017- A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 11: "CARNIVAL AND SAMBA IN JAPAN: 
EVERY YEAR MUSIC AND FANTASY BY THE END OF AUGUST".

Since all around the World Carnival is normally in February or in March, it would be expected that in Japan it would be the same. However, that is not the case, since the festivities are held by the middle end of August each year, in a "very popular Brazilian style" new tradition that began in 1981. 

The Asakusa Samba Carnival has become since then one of Tokyo's more lively and popular summer festivals, attracting around 500,000 visitors each year, and it celebrates the close connections between the Japanese and the Brazilian people, culture and history. 

Brazil holds the biggest Japanese population outside of Japan, where about 1,500,000 ethnic or Japanese descendants live today, and that have been there for over a hundred years. Brazil, that is distant about 16.000 km (10,000 miles) away from Japan, received in the late 1800's a great number of Japanese people coming outside from Japan, during the structural reforms of the Meiji Restoration, when the entire government of Japan has been restructured, and many of the social systems (such as feudalism) were changed or outright dismantled. This has put Japan in a pretty tenuous situation, and the overwhelming resulting changes that had swept through the country displaced a lot of people’s of their ways of life, forcing them to live in squalor or look elsewhere for other opportunities.

Some found that in Brazil, where at that time an increasing world demand for coffee production was having a very big need for new laborers. From about 1908 onward, many Japanese immigrated to Brazil to help harvest coffee crops, having soon established a Japanese community in Brazil, where overtime more and more other Japanese new immigrants made their way trough, having settled specially in the city of São Paulo.

Given then the existence of many natural and historical cross-cultural influences, a genuine Brazilian Carnival out of Brazil is now lived in Japan, where Japanese Brazilians hold onto their Brazilian heritage and traditions very proudly. The Asakusa Samba Carnival in Tokyo has became since then the biggest and more popular Carnival in the country, and it's very similar to the Rio de Janeiro's, also with a big parade of festive cars, samba schools, music and dancers, and holding 4 separate competitions, where over 20 dance teams will join and compete for the awards, bringing different concepts every year to show unique dances, music and costumes, or even inviting real Latin dancers from south American to their groups. The biggest size teams have over 250 dancers in their parades.

Happy Carnival 2017 for all,

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: JASON GONG

At YouTube: 

terça-feira, 14 de fevereiro de 2017

SABORES E COSTUMES DO JAPÃO - Okonomiaki em Tóquio estilo "faça você mesmo" - Episódio 10 (parte 6) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ® 

A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 10 (Part 6): "TOKYO FREE-STYLE OKONOMIYAKI"

In the last episode and Part 5 we've mentioned that Tokyo has a very popular variation of preparing food and dishes in the restaurants, that is a free-style food DIY (do it yourself), or GIY (grill it yourself). As also mentioned, basically the client chooses the raw ingredients that he wants from a menu, the restaurant prepares them in the bowls that go to the tables, and then the clients just prepare them by themselves, following the menus with the DIY-GIY instruction lists.
The good thing so far that we've learn about making Okonomiakis, is that no matter how right or how wrong the flips are, if we break them or if we put them back together, as long as we don't burn them it seems that they will always keep on tasting "so, so good!". That simplified, the rest might be just to have the right ingredients in hand, to sketch up the proper amounts, to make some good mix & match combinations, and to have a little bit of practice. 

Well, as it looks so simple, why not give it a try?

This episode concludes for now the first approach, the simplified road map, and the videos mini-tour that we've made to "get to know the real Japanese Okonomiakis, as they are originally Made in Japan". Also sees and checks in first hand the possibilities and the potential of the "teppan" or "Teppanyaki Grill", in being further used or integrated in preparing and developing new technics to make vegan food, or how it can just be adapted or replaced by a simple tefal or any non sticky pan and a compatible set of spatulas, in case anyone ever wants to try to replicate, to veganize, or just to PIY (pan it yourself) a real Okonomiaki or an original Okonomiaki style. 

Hopping you like this sixth 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.

Either way, keep calm, think umami, and make it vegan.

Thanks for watching,

The original BIOVEGAN ® Trademarks.

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All video credits to: SIMON AND MARTINA

At YouTube: 

segunda-feira, 6 de fevereiro de 2017

 
  
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 10 (Part 5): "TOKYO STYLE OKONOMIYAKI"

The Tokyo style Okonomiaki is very similar to the Osaka's Kansai style, but in addition to that Tokyo has also a very popular variation of preparing food and dishes, that is a kind of free-style food DIY (do it yourself), or GIY (grill it yourself). 

Just like in Osaka, the food sitting tables also have incorporated a smaller size table hot iron plate, and the restaurants have special menus with the grill-it-yourself instruction lists. The client chooses the raw ingredients that he wants and the restaurant prepares them in bowls that go to the costumer's tables, and then they cook them by themselves. 

There are some restaurants where traditionally and normally a Chef is assisting the client in making the food on the table, and others where the free-style is totally open, and food assistance is normally made just by request. 

The ingredients in Tokyo are equal to Osaka's, and once again most variations can be easily replaced by vegan meat or fish alternatives.

In this episode we've chosen a video that also presents Monjayaki, a local and very popular dish from Tokyo, similar to okonomiyaki, that is also made using another type of pan-fried batter mixed with several ingredients just like in Okonomiaki. The batter is however very liquid, like a battery sauce, that becomes ticker and ticker as the water evaporates and the ingredients are being cooked in the hot plate. The end result is like a flat "liquid pancake", that is eaten with a small spatula. Monjayaki it's normally ordered and eaten before making the Okonomiyakis, and it's also a very appreciated dish by everybody, specially by foreigners visiting or living in Japan. 

Hopping you like this fifth 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: SUBTOKYO

At YouTube: