[Sca-cooks] Japanese Cookery

[Susan Lin]

Thank you.  I am very lucky to have you as a resource on this adventure.

Shoshanah

On Thu, Mar 2, 2017 at 11:09 AM Solveig Throndardottir <nostrand at acm.org>
wrote:

> Noble Cousin!
>
> Greetings from Sólveig!
> > The hope is to create a Japanese feast after having been taught or
> working
> > with locals.  But, also a dish or two that are western but using local
> > ingredients.
> That is easily done if you are willing to limit yourself to stuff which
> made it into the Japanese food canon from the 16th century. For example:
> the Portuguese sweet "fios de ovos”, castella cakes, and tempura all made
> it into the Japanese canon. Early tempura appears to have been made from
> minced fish instead of the whole fish seen today. There is some question as
> to the type of oil to use. Currently, Japan uses soybean oil. However, in
> period you would more likely be seeing either sesame oil or rapeseed oil.
> Rapeseed showed up rather late. I forget whether it made it into Japan by
> the time when you wish to locate your feast. (I can easily look up the
> period of arrival for various ingredients in『食文化論』Shokubunkaron.  If you
> are dealing with meat, I am not sure why you would not simply broil it or
> stew it. Yakimono (typically broiled on skewers) is quite ancient in Japan.
> Your cook would generally speaking not have access to ovens in Japan. There
> are quite a few pictures of Japanese kitchens available online including
> the marvelous copy of the picture scroll “Shuhanron” at the French National
> Museum.
>
> Your Humble Servant
> Sólveig Þróndardóttir
> Amateur Scholar
>
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