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The 3 ‘R’s to good eating – Restaurants, Reviews & Recipes 12-page pullout STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 2 N Buy into the secret behind Okinawa’s sweet-savory cuisine SQVI_IVJZW_V[]OIZUILMNZWU[]OIZKIVMOZW_VQVÅMTL[JTM[[ML_Q\P[\ZWVO[W]\PMZV̆Q[TIVL []VTQOP\IVLUQVMZIT[LMTQ^MZMLJa\PMWKMIV[XZIaQ[^MZaZQKPQVÆI^WZ*ZW_V[]OIZQ[VW\ WVTa][MLQVUISQVO[_MM\[J]\IT[WNWZILLQVOM`\ZIÆI^WZ\W^IZQW][LQ[PM[*ZW_V[]OIZ [aZ]XKIVM^MVJM[]J[\Q\]\MLNWZZMO]TIZ[aZ]X<Za[WUMWN\PM[MZMKQXM[ zed Xork) ken s\aTe gTa i cPic inawan̆ <eriaak Rafu\e (Ok 1VOZMLQMV\[ ( 2 servings ) ,QZMK\QWV[ • brown sugar (100g) • soy sauce (100ml) • chicken thighs (400g) • Soy sauce (100ml) 1Prepare the following • Cooking sake (1 tbsp) • water (25ml) ingredients: 400g pork belly, 100g brown sugar, 100g soy 8ZMXIZI\QWV sauce, 100g sake, 600 ml bonito broth. Combine brown sugar and *Bonito broth can be water in a pan and simmer replaced by fish broth. on medium heat for about 5-8 minutes until thick syrup is 2Cut pork into four pieces and boil for about formed. 30 minutes. Poke holes in the chicken with a fork. 3Drain the pork and wash it lightly under running water. Simmer pork in a mixture of ,QZMK\QWV[ soy sauce, broth, brown sugar and sake over medium heat. 1Combine brown sugar syrup and soy sauce and 4Add a little water if the liquid simmer on low heat until thickened, then add evaporates. cooking sake. 5Simmer for 40-60 2Cook the chicken in a skillet minutes and serve. on medium heat until both sides are golden brown, then cover it and steam for about 5 minutes. Remove the cover, 3 d cod add 1 and cook for a arina\e further minute. Misŏm i 1VOZMLQMV\[ Sukiaak ( 4 servings ) A • miso marinade / miso (200g) • ( 4 servings ) 1VOZMLQMV\[ cooking sake (15ml) A • sukiyaki broth / cooking sake (200ml) • mirin / sweet • mirin / sweet cooking wine (200ml) cooking wine (10ml) • brown sugar (60g) auce • brown sugar (20g) wn sugar s B • other ingredients / sliced beef loin (500g) Yam with bro B • other ingredients • leeks (2) • onion (1) / cod fillets / Any white-meat fish can be • tofu (1block) • konnyaku noodles 1VOZMLQMV\[ substituted.(4) (1package) ( 4 servings ) • okra(2) • bunches mitsuba (Japanese parsley) • eggs (4) • yam (500g) A • soy sauce (50ml) ,QZMK\QWV[ ,QZMK\QWV[ • water (50ml) • brown sugar 1 Combine ingredients A to make miso (40g) marinade. 1Cut leeks into diagonal pieces, onion into • potato starch wedges, tofu into cubes and mitsuba into (1tsp) 2 Sprinkle salt on cod fillets and let rest for chunks. one hour. ,QZMK\QWV[ Wipe off excess moisture. 2Lightly cook konnyaku noodles in boiling Spread half the marinade evenly on a water and cut into bite-sized pieces. 3 large flat-bottomed container. Put a layer 1Steam yam for 40-60 minutes. of paper towels on the marinade, cod fillets, 3 Put ingredients A except for brown sugar another layer of paper towels, then cover into a large pot and bring to a boil. When it 2Cut the steamed yam into sticks and deep completely with the remaining marinade. comes to a good boil, fry.. Cover with plastic wrap and let rest in the add brown sugar. refrigerator overnight. 3Combine ingredients A in a pot over heat 4 Cook ingredients until thick and 2. creamy. Add yam; toss and 4 Put a sheet of wrinkled aluminum foil in B in sukiyaki broth. coat. a toaster oven and bake the fillets for 5-7 Dip cooked beef and minutes. Garnish with boiled okra. vegetables in fresh beaten eggs and eat. – Okinawa Prefectural Government SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 3 N American craft beer is our specialty! Antenna America is just what you need to quench your thirst! Our Kannai, Yokohama and Shinagawa branches serve up American craft beer from top U.S. craft brewer- ies. Please go to : http://www.naganotrading.com/ for more details. Our tasting rooms have rotating taps and a huge selection of bottles, all fresh from breweries thanks to our cold-chain delivery system. Chicken wings, burg- ers and other American food items all made to order at our Kannai and Yokohama branches. We have private space available upon request at our Kannai branch. An- tenna America is family friendly, so come check us out! A taste of Yokosuka you’ll never forget We ensure that in every dish we prepare, we add the best herbs and spices specially handpicked from Nepal and India. With our belief deeply rooted in the Eastern philosophy, we regard every customer as a god, and make sure in every way that we treat them as one. Our 5-star experienced cooks and chefs ensure the food looks as good as it is healthy. Once you come and visit us, we are confident that you will make plans to come again. We eagerly await the opportunity to serve you our delicacies!! STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 4 N Delicious French cuisine in Misawa Join us for a wonderful French meal at North40-40!! Head chef Kazu Hirabayashi served up many delicious dishes at some of Tokyo’s finest French restaurants be- fore bringing his culinary talents to Aomori. Chef Hira- bayashi and his staff use only the finest, freshest local and original ingredients. Many from the military com- munity have enjoyed North 40-40’s French fare and its casual and friendly atmosphere. So stop by and treat yourself to some delicious French food and wine. We can’t wait to serve you! It tastes as good as it sounds Beginning with an Eric Clapton guitar, Hard Rock Cafe owns the world’s greatest collection of music memora- bilia, which is displayed at its locations around the globe. For fans of music, great food and good times, Hard Rock is the go-to restaurant to get that authentic American diner-inspired cuisine wrapped in a unique musical ex- perience. So, it’s time to strike up the band! Events, like great music, are born to inspire others. At Hard Rock Cafe, we pride ourselves on delivering an exceptional ex- perience with a rock ‘n’ roll twist for each and every one of our guests. SEPTEMBER 20 – SEPTEMBER 26, 2019 ASTE OF JAPA STRIPES JAPAN A T 5 N A Steak experience crafted just for you! Outback Steakhouse starts fresh every day to create the flavors that our mates crave. Our signature steaks are seasoned, hand-carved to order and grilled to perfection. Our specialty is Slow-Roasted Prime Ribs offered during weekend dinnertime. Best known for grilled steaks, ribs and chicken, Outback also offers a wide variety of crisp salads and freshly made soups and sides. Our new creations and grilled classics are made from scratch daily using only the highest quality ingredients from around the world. Come and enjoy our authentic American food and feel at home away from home. It’s time to fall for our Tsukimi Burgers! Summer has passed, so McDonald’s is breaking out a special fall menu! Bite into our fabulous Tsukimi Burger lineup— three burgers featuring a juicy beef patty, thick- cut bacon and egg on a golden bun! They’re all simply delicious! Also new this fall, try the refreshing golden peach-flavored McFizz or McFloat Ogonto, and the new Shaka Shaka fries seasoned with Matsuke mushroom flavor. And for dessert, bite in the Tsukimi pie, the classic pie you love, but this time filled with whole sweet azuki beans and soft rice cakes. Visit your Misawa McDonald before the new fall flavors are gone! STRIPES JAPAN ASTE OF JAPA SEPTEMBER 20 – SEPTEMBER 26, 2019 A T 6 N TempraOshinko Yakitori ¥600¥200 ¥200 h Tsumami b STORY AND PHOTOS BY TAKAHIRO TAKIGUCHI, What to order Hist STRIPES JAPAN There are lots to choose from depending on where Tsu you visit. Popular dishes include a range of veggies, same t ver since “washoku,” or traditional Japanese meat and fish. Try some edamame (green soybeans), Japan food, was designated an intangible cultural karaage (fried chicken), sashimi (raw fish), tempura Bac heritage by UNESCO in 2013, popular dishes (deep fried vegetable or seafood), tofu and yakitori ferent Eand liquors like sushi, tempura, sukiyaki, sake, (grilled chicken skewers), potato salad or oden. For In the shochu and awamori— have been garnering a lot of the more culinarily curious, dried squid and nikomi etable international attention. (stewed offal) might be up your alley. Other tsumami were a In fact, Japanese sake has become so popular include raw horsemeat, dried or fermented offal and people overseas that exports have reached an all-time high sea urchin, which are seasonal and vary by region. The for the eighth consecutive year, according to Japan’s Tsumami plates are cheap, too, running as low as brough National Tax Agency. 150 yen or 200 yen ($1.50) each. Bbut some high-end cultur With all the interest in sake, it’s only natural for dishes can set you back 1,000 yen ($8.50) or more. the re “tsumami” to suddenly also have its share of the Not only does tsumami enhance the flavors of Jap- fluence spotlight. Tsumami are snacks and food which pair anese alcohol, but they also serve as buffer for alco- nese t perfectly with Japanese adult beverages. Visit any hol intake, helping to prevent or lessen hangovers. boast a izakaya pub in the country and you’ll be surprised Edamame and tofu, both rich in protein, are thought for a at the various menu items meant for snacking with a to significantly help in the digestion of alcohol, Asahi ates.
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  • Description of the Processing Stages of a Protected Designation of Origin Fish Product: the Greek Caviar “Avgotaracho Messolongiou”

    Description of the Processing Stages of a Protected Designation of Origin Fish Product: the Greek Caviar “Avgotaracho Messolongiou”

    2016, Vol 17, o 1 50 Description of the processing stages of a Protected Designation of Origin Fish Product: The Greek Caviar “Avgotaracho Messolongiou” 1 2 2 Evangelos Dimitriou , George Katselis , Dimitrios K. Moutopoulos , Kon- 3 4 5 stantinos Milios , Antonis Malamis , Constantin Koutsikopoulos 1 Prefecture of Western Greece, Department of Fisheries 30200, Messolonghi, [email protected] 2 Technological Educational Institute of Western Greece, Department of Fisheries-Aquaculture, 302 00, Messolonghi, [email protected] 2 Technological Educational Institute of Western Greece, Department of Fisheries-Aquaculture, 302 00, Messolonghi, [email protected] 3 Regional Administration of Western Greece, Veterinary Service, Patras, Greece, [email protected] 4 Fisheries association “Anagenisi Messolonghiou”, 302 00, Messolonghi, [email protected] 5 University of Patras, Department of Biology, 265 00, Rio-Patras, [email protected] Abstract The “avgotaracho Messologgiou” PDO is a traditional product with protected des- ignation of origin of which quality control based on the experience of the producers. This is salted, semi-dried whole ovaries of Mugil cephalus that caught during species spawning seaward migration in the barrier traps of the well-defined lagoon system of Mesolonghi-Etolikon. In the present study a description of the processing stages of the above product was conducted. Results showed that fresh ovaries drying on ambient air according to climatic conditions for approximately 8 days (mean 7.7 days), up to a weight reduction of about 33.63% (SD: 4.3%) of the initial weight. Thereafter, dried ovaries pass through the waxed-coating stage in which dried weight increased about 20.1% (SD: 4.3%). Although quality control is based on the experience of the produc- ers, processing stages were characterized by high accuracy.