quarta-feira, 31 de maio de 2017

SABORES VEGANOS DO JAPÃO - Japonica ou arroz japonês: conhecer o ciclo de vida do arroz desde a semente até à transformação em múltiplos produtos e ingredientes - Episódio 14 (Parte 4) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
    
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 014 - CLASSIC VEGAN SUSHI (Part 4): 

THE ABC OF VEGAN SUSHI INGREDIENTS:

"ORIGINAL JAPANESE RICE FROM THE GROUND UP: 1 - FROM SEED TO SEEDLING"

As mentioned in the last episode, to have a better and clearer understanding of the world's global rice production and the Japonica rice varieties it took us to make a small and simplified journey into the life-cycle and the transformations of the Japanese rice itself, that begins in this episode in central Japan in the prefecture of Tochigi, located at 130 km North of Tokyo, in the region of Kanto.

In order to understand how Japan and the Japanese territory is divided, it's necessary to describe how politically and territorially the Japanese systems are actually organized: Japan is an unitary state, and politically the government of Japan is a constitutional monarchy, being the monarchy constituted by the Emperor as the head of State. The administration of the government is made by the Prime Minister and his Cabinet, that directs and controls the Government and is composed by the Ministers of State and the Prime Minister, that is also the Head of Government.

The territory of Japan is officially divided in 8 regions, that are named from North to South as: Hokkaido, Tohoku, Kanto, Chubu, Kinki/Kansai, Chugoku, Shikoku and Kyushu (that includes Okinawa). These regions have been traditionally used as the regional division of Japan in many contexts, although they are not official administrative units. The region's administration is made and ensured by 47 main prefectures, that form the first level of jurisdiction and administrative division of Japan, that still becomes subdivided into cities, districts and each district into towns and villages.

In relation with Japanese rice, although Japan has been in 2016 the 10th world producer of rice (approx. 8 Million metric ton/year), only in average 1% or about 80.000 metric ton/year are for exportation, since Japan is self-sufficient in rice production for home consumption. As the population is growing, this also makes that any cm of land that can produce a rice plant is not only fully used as it is highly prized. An average price of a kg of rice in Japan can be 2 or 3 Euros, but the same rice can be sold in Europe from 4 up to 7-9 Euros/Kg.

Going back now to the video, this time we can see how the rice begins its life journey normally in early May from seed or grain in order to be germinated, sprouted and nursed for several weeks, until it's transferred to green-houses to be grown into small plants or seedlings 

When this part is finished, the mat of ground is prepared and if necessary cut into rectangular strips (mats of seedlings), that will be fitted in the planting trays of the transplanting machines. They are now ready to be moved to the rice or paddy fields and to start to be planted. A paddy field is the name given to a flooded parcel of any arable land used for growing semiaquatic rice that, depending on the specie and variety of the rice or cultivar, will take a few months to reach the full grown plant and the whole new grains will be ready to be harvested.

Thanks for watching,

The original BIOVEGAN ® Trademarks.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------

All video credits to:

SOIL AND SOUL JAPAN

At Youtube:

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

terça-feira, 23 de maio de 2017

SABORES VEGANOS DO JAPÃO - Como escolher arroz, vinagre e produtos para fazer sushi vegano - Visita guiada a lojas japonesas e asiáticas - Episódio 14 (Parte 3) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
   
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 014 - CLASSIC VEGAN SUSHI (Part 3):

THE ABC OF VEGAN SUSHI INGREDIENTS: 

"LOST IN LOTS OF RICE AND VINEGAR"

Although this episode was supposed to be a straight forward idea about sushi rice and vinegar types, after the research we've began making we ended up finding that there are in fact dozens and dozens of brands and different types of sushi rice and vinegar in the market, so even the clear understanding about this subject became a little bit fuzzy and confusing after a certain point.

The main factors are that there are not only many brands and producers, as there are many quality types and many prices variations, and also many countries of origin for these type of products. This forced us to take a closer look to some of their main characteristics, specially motivated by two factors: price and quality, but from the ground up.

Let's first take a look at rice then: what is rice, exactly?

Rice is a cereal grain, belonging to the true grass group of flowering plants named Oryzeae, that contains 12 genera. These include both the cultivated rice (Oryza) and the wild rice (Zizania), also called Canada rice, Indian rice, and water oats.

The 2 main species of cultivated rice are the Oryza sativa (Asian rice) and the Oryza glaberrima (African rice). Technically the definition of a cereal is considerate to be as any grass cultivated for the edible components of its grains. The grains of a cereal are normally the seeds of the plant, and in this case what we call rice is also the seed of the rice plants. Apart from its type, the grains are also divided by shape and size, like long grain, medium grain and short grain.


The original rice varieties from Japan are called Japonica (eg. Genmai or brown rice), and are included in the main Asian rice genera Oryza sativa that contains the 2 major subspecies: the sticky, short grained Japonica or Sinica, and the non-sticky, long-grained Indica (eg. Basmati and Jasmine).

The Japonica varieties are usually cultivated in dry fields, in temperate East Asia, upland areas of Southeast Asia and high elevations in South Asia, while Indica varieties are mainly lowland rices, grown mostly submerged, throughout tropical Asia.

Some of the main producers of the Japonica Genmai or brown rice varieties are Japan, China, Korea, US and Italy, and the global rice production took us to a small journey into the life-cycle and the transformations of the Japanese rice itself, that goes from grain or seed to sushi, sake, vinegar and miso, and that begins in the next episode of the TASTE.

In this one, we take a little guided tour with Chef HIROYUKI TERADA to a Japanese and an Asian shopping, to get familiar with choosing sushi ingredients.


Thanks for watching,

The original BIOVEGAN ® Trademarks.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------

All video credits to:

HIROYUKI TERADA - DIARIES OF A MASTER SUSHI CHEF

At Youtube:

terça-feira, 16 de maio de 2017

SABORES VEGANOS DO JAPÃO - Como preparar e temperar arroz e vinagre para fazer sushi vegano - Episódio 14 (Parte 2) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
  
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES. 

EPISODE 014 - CLASSIC VEGAN SUSHI (Part 2):

THE ABC OF VEGAN SUSHI INGREDIENTS: 

"LEARNING HOW TO MAKE SUSHI RICE LIKE A PRO"

In order to make any type of sushi, a new sushi recipe or a vegan sushi product, it's always useful and handy to have at least some basic notions about its most common ingredients, and to know a little bit how to chose and to prepare them properly, such as the seasoned rice, the seaweed, the soy sauces, the wasabi or the side pickles.

We start in these new episodes to take a little of time to learn a little bit more in detail about them, since they are the basis of the traditional sushi and the modern sushi, in which for instance vegan sushi can be integrated, and by believing that once we capture these basic notions, we´re all set to start to make or to create any type of sushi we want, and to apply what we´ve learned into re-creating any classic or to develop any new combination or final product.

This episode focus the making of the sushi vinegar seasoning, the washing and cooking of the sushi rice, and the final mix of both into the final seasoned rice, and it's based once again on a video from Master Chef HIROYUKI TERADA showing it's method of preparing a Sushi rice that can be easily done by anyone at home or in a restaurant. It's important to mention here that there are many ways of preparing sushi rice, from the traditional way using Japanese wood utensils like a wooden spoon or spatula and the Hangiri, the traditional sushi rice wood bowl, to the use of a rice cooking machine like in this case, or just using a pre-prepared sushi-vinegar.

As we have seen in the videos before, the way the rice is prepared and seasoned is one of the key ingredients to have a good final product or result, that combines a good taste, a good texture, freshness and a good global combination.

So like everything else, as the final taste of any sushi rice can be tuned according to the Chef's recipe, we use here the original recipe and measures provided by Chef HIROYUKI TERADA's sushi vinegar and rice to have a good generic recipe of reference to work with, as they are listed in its Youtube page:

SUSHI  VINEGAR:

250 cc (250g / 250ml) Rice Vinegar
10 oz (250g to 280g) Sugar (by volume)
1 oz Salt (25g to 28g) (by volume)
3"x2" (7,5cm x 5cm ) of a Kombu Seaweed sheet.

Mix in a plastic container and store in the fridge. After the sugar dissolves, it will be ready to use.

SUSHI RICE + SUSHI  VINEGAR:

- To make the rice, use 16oz (450 to 500 g) (by volume) of short or medium grain rice, wash 3 - 4 times until water clean.
- Strain and then add 16oz (475 to 500 ml) of water. Cook in a rice cooker for 25 minutes or when done.
- Add 4oz (100 to 125 ml) of the seasoned rice vinegar and you're done!

Next sushi ingredients on the TASTE: sushi rice types and vinegar types.

Thanks for watching,

The original BIOVEGAN ® Trademarks.

--------------------------------------------------------------------------------------------------------------------------------------------------------------------
All video and video recipe credits to:

HIROYUKI TERADA - DIARIES OF A MASTER SUSHI CHEF

At Youtube:

segunda-feira, 8 de maio de 2017

SABORES VEGANOS DO JAPÃO - Como fazer sushi vegano clássico, só com ingredientes vegetais simples - Episódio 14 (Parte 1) | 2016-2017 - A TASTE OF JAPAN: as mini-séries originais da BIOVEGAN PORTUGAL ®
 
A TASTE OF JAPAN: THE ORIGINAL MINI-SERIES.

EPISODE 014 - CLASSIC VEGAN SUSHI (Part 1)

"SUSHI GIRL AND THE SESAME SEEDS"

VIDEO TRAILER AND STORYBOARD: 

The basics on how to prepare a small sushi maki, a big sushi maki, an inside out sushi roll, inari sushi, and how to mount and assemble a beautiful and classic vegan sushi plate using just some simple ingredients like:

Sushi rice and seasonings
Nori
Cucumber
Pumpkin
Bell pepper
Avocado
Sesame seeds
Fried tofu inari pouches
Sauces
Pickles
 

VIDEO EPILOGUE:

Vegan sushi is very easy, and sushi girl is very pretty.

Thanks for watching,

The original BIOVEGAN ® Trademarks.

-------------------------------------------------------------------------------------------------------------------------------------------------------------------- 
 All video and recipe credits to: KICKI YANG ZHANG

At YouTube:

https://www.youtube.com/channel/UCHIM6Wl3EmvM2bOPL5L-v5w/videos