Eco-Friendly Japanese Cooking with Origami and Manga~
Details
http://photos2.meetupstatic.com/photos/event/8/6/d/a/event_155074522.jpeg
http://allabout.co.jp/gm/gc/65822/
(10-13-2012)
I meant to announce the time change much earlier, but I couldn't until now. The rental of Surfas test kitchen starts at 3pm and ends at 5pm (and until 5:30pm to cleanup). The kitchen is available to us from 2:30pm to start setting up for the class. If you'd like to come early to help me, please come at 2:30pm. I do appreciate if someone could help me set up. If not, please come at 3pm. Thank you and sorry for the time change.
See you tomorrow!
Sally
(10-05-2012)
There are more members from both of my groups than I expected who want to attend, so I'd been looking for a bigger venue. Now I got the Surfas test kitchen to rent! OMG, remember we had a wedding meetup three years ago?
OK, I can increase the size of the meetup now! The meetup fee of $15 was set initially for a private home venue and doesn't include the rental fee and cleaning fee I'm paying to Surfas, but oh well, I'm happy to pay as it's going to be fun again!))
Hope you can come, and if you would like to have a cooking class there too, please let me know! John at Surfas who's in charge of their test kitchen is our member too)
Sally
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Dear members,
Hope you're enjoying the long weekend.
This is a unique meetup I've wanted to present for long time. It starts with origami and a comic book! lol It should give you ideas on how we can save on our resources.
I haven't secured a venue for this yet, so I'm not collecting the fee yet, but hopefully it will be around $15 to 20 per person and I'll update with the fee payment method once the venue is secured.
Ban on plastic bags from supermarkets will be in effect shortly and that motivated me to share this - how to make a disposable garbage box from newspaper, flyer or any kind of used paper. You discard waste into the box while you cook. Here are the sites that show how to fold (I know you can't read but I will show you at the meetup):
http://www.origami-club.com/newspaper/gomibako/index.html
http://allabout.co.jp/gm/gc/65822/
http://www.origami-club.com/newspaper/gomibako/gomibako/index.html
Animation:
http://www.origami-club.com/newspaper/gomibako/anime-gomibako/index.html
Bigger box -
http://www.origami-club.com/newspaper/gomibako2/anime-gomibako2/index.html
Then comes a comic book. Born and raised in Japan I grew up pretty much watching animes on TV and reading manga (comic books). They taught me lots of things, actually. Some of them are quite educational, and this summer I found a site by a Japanese reader who try so many recipes and cooking ideas introduced in cooking manga, and had a chance to try one of the recipes in a series 'Okawari Ginzo':
http://luckyclover7.blog27.fc2.com/blog-entry-515.html
I really liked the simplicity of the process and wanted to share it with you.
http://photos1.meetupstatic.com/photos/event/c/2/b/c/event_155449852.jpeg
http://photos2.meetupstatic.com/photos/event/d/9/5/0/event_155455632.jpeg
http://photos4.meetupstatic.com/photos/event/8/d/2/e/event_155076142.jpeg
http://photos4.meetupstatic.com/photos/event/8/f/7/2/event_155076722.jpeg
I'll show you how to clean small fish (Iwashi - Japanese sardine) first. I know, lots of you might never have cleaned and fillet a whole fish. YET! It's not too intimidating, especially Iwashi is easier to clean.
This becomes...
http://photos1.meetupstatic.com/photos/event/a/2/e/6/event_155441702.jpeg
this!!))
http://photos3.meetupstatic.com/photos/event/a/5/e/8/event_155442472.jpeg
Then marinade the fish in miso along with whole cucumber, eggplant and boiled eggs.
Keep them in the fridge overnight and the next day you take out from the marinade. Wash the cucumber, eggplant and eggs and slice them as they are nicely pickled. No, contrary to what I used to do, you don't even need to add any other condiments to miso. So simple!
As for the sardine, remove from the marinade, but you don't even need to wash. Just add it to a pot of washed rice and cook together in a rice cooker.
http://photos1.meetupstatic.com/photos/event/b/d/7/6/event_155448502.jpeg
I might add some julienned ginger and a bit of sake for more flavor too..
When it's done, you fluff up and it becomes like this:
http://photos1.meetupstatic.com/photos/event/d/0/2/c/event_155453292.jpeg
When cooked, the fish gets tender and bones can be eaten together instead of being discarded - great source of calcium!
Also, the miso that's used to marinade can be recycled to make miso soup!)) Maybe with satsumaimo (Japanese yam) and green onion, and I'll make a Japanese dessert using the leftover satsumaimo too.))
http://photos2.meetupstatic.com/photos/event/f/7/a/event_155463962.jpeg
If you're interested, please RSVP now tentatively. Hope I can update with more details soon.
Sincerely,
Sally