留 学 生 紹 介

Mocha Coffee

Division of Oral Ecology

in Health and Infection Hiba Al-Shawafi

For t hose who ymous with coffee, but it is the only

wonder who I am true Mocha in the world ! And why is

and from where I the coffee called Mocha ? Well- in

came, I g uess this is the coffee trade-it was too compli-

a g ood chance for cated to name all the little sub-

me to briefly intro- reg ions where the coffee is actually

duce myself to you. I g rown, so they used to call coffee am Hiba, a dentist, who came from harvested in Yemen as “Mocha Cof-

Yemen and had a g reat opportunity fee”. In fact, the Yemeni coffee is to be in J apan as a student of Niig ata selected by worldwide consumers as

University. I am currently a third one of the top three coffees ; how- g rade g raduate student in the divi- ever, there are so many interesting sion of Oral Ecolog y in Health and facts that makes Yemeni coffee one

Infection, supervised by Professor of the best in the world.

Hoshino Etsuro. First of all, the climate in Yemen

I am pleased to share with you plays a major role in making coffee something that you mig ht not know. beans so distinct and unique. In fact, S omething that is orig inally from warm humid climate with the availabil-

Yemen but can be found in almost ity of an ample quantity of water is every vending machine you may cross considered ideal for coffee g rowth ; by, something that is enjoyed by however, most of the areas where most of you, something that is black the coffee tree is g rown lack the but can be white ! S omething called “Mocha coffee”. Have you ever thoug ht what does

Mocha mean ? A friend of mine told me it sounds like an Italian name !

What do you think ? Do you ag ree with her ? I will not let you think for long , Mocha (Al-Makha) is a port city that Yemeni coffee is shiped from!It is one of the oldest seaports in

Yemen ;however,it is not only synon- Coffee Terraces

― 51 ― suitable conditions for its g rowth. In shriveled fruit husk is removed by

Yemen, coffee is g rown mainly in millstone which accounts for the areas that are 1,000 to 1,700km hig h roug h and irreg ular appearance of above sea level where valleys and Yemeni beans. mountain terraces have dry air and Last, the roasting process has infrequent rain,added to that the soil some specific stag es ;thus,a specific is not capable enoug h for storing flavor. In fact,the flavor story starts water. In fact,Yemeni farmers have rig ht from the beg inning even before throug hout the years manag ed to roasting !Usually the local farmers in acquire g reat experience in cultivat- remote mountain villag es store sacks ing the coffee tree in circumstances of coffee beans on the floor of their g uaranteeing requirements of pro- stone houses until they need some duction. ready cash ; as a result, the coffee

S econd, the harvesting of coffee- has a fermented flavor and for that which usually starts in fall when the the dominant flavor in Yemeni coffee clouds dissipate and the air turns is usually described as “winey”. Then bone dry ― is done by hand in a way comes the roasting process which that keeps the crop in g ood quality. adds additional prized flavors ; since

Farmers often start harvesting the these coffees are g rown in very hig h crop when the coffee fruit turns its areas they need to be roasted slig ht- color from brig ht red to violet or dark ly long er than other coffees. The g ray ;however,they usually separate co ffe e is d ry p ro ce s s e d a nd the falling fruits from the harvested develops its flavors over the first ones since the falling fruits mig ht be two days after roasting . Ideally, it is full of humidity which affects the better to wait for 24-48hours before quality of the crop. After that, they brewing . However, you may expect spread the crop on the roofs of their uneven roast colors from Yemeni stone houses and allow drying under coffees. The roast color will be un- direct sunlig ht ;however, the crop is even from bean to bean ;still,this will usually dried with the fruit still attached to the beans. After the fruit and bean have dried, the

Coffee Drying Coffee Cherry

― 52 ― never affect the “cup quality”. such uncommon interesting facts

In conclusion,coffee from Yemen is about cultivating this wild non- still farmed much the same way as it hybridized coffee tree will definitely was 1200 years ag o ; harvested by result in a unique,distinct,and special hand,dried in the sun,and processed coffee known to the world as “Mocha lo ca lly b e fo re b e in g s h ip p e d . Coffee.” S o whenever you have the

Furthermore, the climate in Yemen chance to enjoy a cup of Mocha Cof- has unique circumstances for g row- fee just remember that it is orig inally ing the coffee tree. In my opinion, from Yemen.

― 53 ― Finger Licking

Division of Orthodontics Rahman Farhana

Bang ladesh is a country in S outh endang ered.

Asia. It is bordered by India on all The culinary tradition of Bang - sides except for a small border with ladesh has close relations to Indian

Burma (Myanmar) to the far south- and Middle Eastern cuisine as well as east and by the Bay of Beng al to the having many unique traits. Rice and south. curry are traditional favourites. Bang ladesh is located in the low- The staples of Bang ladeshi cuisine lying G ang es-Brahmaputra River are rice,atta (a special type of whole

Delta or G ang es Delta. This delta is wheat flour), and at least five dozen formed by the confluence of the varieties of pulses, the most impor-

G ang es, Brahmaputra (J amuna), and tant of which are chana (beng al

Meg hna rivers and their respective g ram),toor (pig eon pea or red g ram), tributaries. The G ang es unites with urad (black g ram), and mung (g reen the J amuna (main channel of the Bra- g ram). Pulses are used almost exclu- hmaputra)and later joins the Meg hna sively in the form of dal, except to eventually empty into the Bay of chana , which is often cooked whole

Beng al. The alluvial soil deposited by for breakfast and is processed into these rivers has created some of the flour (besan). most fertile plains in the world. Most parts of Bang ladesh are less Courses in Daily meal: than 12metres (39ft) above the sea The foods of a daily meal are usu- level,and it is believed that about 50% ally simpler,g eared to balanced nutri- of the land would be flooded if the tion and makes extensive use of veg - sea level were to rise by a metre (3 etables. The courses prog ress ft). broadly from lig hter to richer and

The hig hest point in Bang ladesh is in heavier.

Mowdok rang e at 1,052metres (3,451 Usually in the breakfast, we eat ft) in the Chittag ong Hill Tracts to (made of wheat flour)with veg e- the southeast of the country. A tables, pulses (daal), sometimes also major part of the coastline com- chicken or beef curry. There are prises a marshy jung le, the S undar- several styles of Bang ladeshi bread, bans,the larg est mang rove forest in including , chapati, and the world and home to diverse flora naan. and fauna,including the Royal Beng al During lunch and dinner, bang lade-

Tig er. In 1997,this reg ion was declared shi people eat rice with curry in home.

― 54 ― Normally,the curry we eat everyday or mutton),veg etables,pickles (chat- is not too spicy. There are many ni) and salad. During wedding cere- types of curry in Bang ladesh, like mony,we take a special kind of spicy chicken curry, beef curry, mutton drink named Borhani. Borhani is made curry, prawn curry, fish curry, eg g of yog urt,mint,salt,pepper and mus- curry, potato curry etc. Lots of tard seed. spices are used to cook those curry. Paan is chewed as a palat e

The most important spices in Bang - cleanser and a breath freshener, ladeshi cuisine are g arlic,g ing er,cor- consists of Betel leaf (Piper betle ) iander,cumin,turmeric and chilli. combined with the areca nut. It is also

commonly offered to g uests and visi- S pecial dishes : tors as a sig n of hospitality. In the festivals or wedding cere- Now, lets try to cook a very easy mony,we eat some special dishes like, bang ladeshi curry : :It is the mixture of rice and mutton with spices. The spices and Ing redients needed: condiments used in biryani include １. 6skinless, chicken leg s-cut and g hee,cumin,cloves,cardamom,cinna- make 12pieces mon, bay leaves, coriander and mint ２. 1/4cup olive oil leaves,g ing er,onions,and g arlic. The ３. 2larg e onions-slice the onions premium varieties include saffron. ４. G arlic and g ing er paste 3table

Morog Polao : Rice mixed with spoons each chicken and lots of spices and oil. ５. Cinnamon 3sticks Tehari: which is a mixture of rice ６. Cardamom ４ pieces and beef with spices and oil. ７. Red chili powder-half table

Plain polao :made of rice and spices spoon and oil. Those special rice dishes are eaten Directions : with roast (chicken curry cooked with １. Heat oil in a larg e skillet over yog urt), rezala (), tan- medium heat. Add onion until it doori chicken, kabab (made of beef becomes soft and g olden brown. S lowly add g ing er and g arlic paste, cinnamon, cardamom, chili powder

and salt. Mix all the ing redients at

least for 10minutes. Once ing redi- ents are blended tog ether, add

chicken leg s. Cover skillet and sim- mer over medium low heat for

about 30minutes or until chicken is

cooked. If becomes dry then add

half cup of hot water. ２. Remove cover from skillet and

― 55 ― creamy yog hurt ・S hemai-vermicilli ・S hondesh-an extremely popular

dessert associated with the Ben- g alis ・kaacha shondesh, is an unrefined

form of shondesh ・J orda-sweetened rice or vermicili, fried in g hee (clarified butter) ・Chchon papri ・Roshomalai-small roshog ollas in a

cook for an additional 15minutes, sweetened milk base until sauce reduces. (Note : Make ・khaja & G oja-fried sweets

sure that you stir and the dish does ・Borfi-there are different kinds of

not burn) them Lastly, you can also add 2table ・Murobba-traditionally made with a

spoons of tomato sauce and butter type of melon (chaal kumrar mur-

to make your dish more delicious. obba)

Nutritional Information : Calories :246

Total Fat :11.3g

Cholesterol:68mg

S odium :81mg

Total Carbohydrate :7.5g

Dietary Fiber :2.7g

Protein :28.5g S nacks : Mu ri: It is puffed rice made by

S ome sweets and desserts : heating sand in a pot, and then

・Chomchom throwing in g rains of rice. The rice

・Peetha-rice cakes, differ from can have been washed in brine to

reg ion to reg ion provide seasoning . The rice puffs up

・Kalo jaam and is separated from the sand by a

・Rasg ulla (Roshog olla) strainer. Mu ri is very popular and is

・Pheerni used in a wide variety of secular and

・ relig ious occasio ns,or even just mun- ・Halwa Halua-there are different ched plain.

types of halua (semolina-shooji, A variant of mu ri is khoi, which is

carro t -g a jo r, a lmo nd -b a d a m flattened puffed rice. Both varieties

etc) are used to make many different

・J eelapi& Amirti snack foods. ・ D o i-s w e e t e n e d h o m e m a d e J hal-Mu ri One of the most popular

― 56 ― and iconic snack foods of Beng al,jhal Fuchka :is a popular street snack. It literally means ‘hot’or ‘spicy’. J hal- comprises a round,hollow ””,fried mu ri is puffed rice with spices, veg e- crisp and filled with a watery mixture tables and raw mustard oil. Depend- of tamarind, chili, masala, ing on what is added,there are many potato,onion and chickpeas kinds of jhal-mu,ri but the most com- mon is a bhorta made of chopped onion, jira roasted g round cumin, black salt, chilis (either ripe or dried), mustard oil, and fresh coriander leaves.

Moa :Moa is made by taking muri with g ur (jag g ery)as a binder and forming it into a ball. These snack foods are most often

Chanachur : It consists of a variable consumed with evening tea. The tea- mixture of spicy dried ing redients, time ritual was probably inspired by which may include fried lentils, pea- the British. nuts, chickpea flour noodles, corn, In conclusion, the culinary style of veg etable oil, chickpeas, flaked rice, Bang ladesh, developed rather in- and fried onion. This is all flavoured dependently ; it was not g reatly in- with salt and a blend of spices that fluenced by the rest of India and may include coriander and mustard S outheast Asia because of the diffi- seed. cult g eog raphy of the G ang es delta. Four characteristics stand out : fresh-water fish,beef (only for Mus- lims), the extensive use of parboiled

rice and mustard oil. -Dal is also a

staple. S pices are used sparing ly, and the methods of preparation are

relatively simple-steaming , frying or

stewing . Floods are common in the

reg ion,so there is an extensive use of

root veg etables and dried fish (shu tki). However,sweets do contain

milk and dairy products as well as

jag g ery and rice paste.

― 57 ―