{"id":770,"date":"2020-02-03T06:39:14","date_gmt":"2020-02-02T21:39:14","guid":{"rendered":"https:\/\/portal.hokuryu.info\/?p=770"},"modified":"2020-02-10T00:09:02","modified_gmt":"2020-02-09T15:09:02","slug":"770-mesaj","status":"publish","type":"post","link":"https:\/\/portal.hokuryu.info\/tr\/770\/","title":{"rendered":"Mitsue Kimura'n\u0131n "Setsubun i\u00e7in Deco-makizushi" adl\u0131 eseri, Han\u0131mlar Okulu Yemek Pi\u015firme Dersi (Hokuryu Kasaba E\u011fitim Kurulu)"},"content":{"rendered":"

Pazartesi, 3 \u015eubat 2020<\/p>\n

Hokuryu Kasaba E\u011fitim Kurulu taraf\u0131ndan desteklenen Kad\u0131nlar Okulu Yemek Pi\u015firme Dersi, 29 Ocak 2020 \u00c7ar\u015famba g\u00fcn\u00fc saat 11:00'de Hokuryu Kasaba Toplum Merkezi mutfa\u011f\u0131nda ger\u00e7ekle\u015ftirildi.<\/p>\n

Kimura Mitsue (rumuz: Mi-yan) taraf\u0131ndan verilen "Setsubun \u0130\u00e7in S\u00fcslenmi\u015f Su\u015fi Rulolar\u0131" konulu uygulamal\u0131 ders yakla\u015f\u0131k 14 ki\u015finin be\u011fenisini kazand\u0131.<\/p>\n

\"Bayanlar<\/a>
Bayanlar Okulu Yemek Pi\u015firme Dersi "Setsubun \u0130\u00e7in S\u00fcslenmi\u015f Su\u015fi Rulolar\u0131"
<\/figcaption><\/figure>\n

Mitsue Kimura'n\u0131n Biyografisi<\/h2>\n
\"Mitsue<\/a>
Mitsue Kimura (rumuz: Mi-yan)<\/figcaption><\/figure>\n

\u30fbJapon Deko Su\u015fi Derne\u011fi Hokkaido \u015fubesinin temsilcisi
\n\u30fbHBC Radyo Sabah Gazetesi Sakurai Her Per\u015fembe "Yemek" yorumcusu
\n\u30fbHokkaido G\u0131da Uzman\u0131 gibi \u00e7e\u015fitli nitelikler edinildi
\n\u30fb\u00c7e\u015fitli firmalardan re\u00e7ete i\u015f birli\u011fi vb.<\/p>\n

\"Mitsue<\/a>
Mitsue Kimura'n\u0131n Profili<\/figcaption><\/figure>\n

Bu sefer bana yard\u0131mc\u0131 olan asistanlar<\/h3>\n

Decomaki sushi konusunda birinci s\u0131n\u0131f sertifikas\u0131na sahip olan Terauchi Sayoko (Rumoi \u015eehri sakini) ve Hokuryu Belediye Binas\u0131'n\u0131n \u0130kamet \u0130\u015fleri B\u00f6l\u00fcm\u00fc'nde beslenme uzman\u0131 olan Sugiyama Eriko bize yard\u0131mc\u0131 oldu.<\/p>\n

Sayoko Terauchi<\/h4>\n
\"Sayo<\/a>
Sayo Terauchi (1. s\u0131n\u0131f sertifikal\u0131 decomakizushi su\u015fi sanat\u00e7\u0131s\u0131)<\/figcaption><\/figure>\n

Eriko Sugiyama<\/h4>\n
\"Bayan<\/a>
Bayan Eriko Sugiyama (Beslenme Uzman\u0131, Yerle\u015fik \u0130\u015fler B\u00f6l\u00fcm\u00fc, Hokuryu Belediye Binas\u0131)<\/figcaption><\/figure>\n

Setsubun Oni Deco Su\u015fi Rulo<\/h2>\n

Yosunu \u00fc\u00e7 farkl\u0131 boyutta kesin<\/h3>\n
\"Yosunu<\/a>
Yosunu \u00fc\u00e7 farkl\u0131 boyutta kesin
<\/figcaption><\/figure>\n
\"\u0130\u015fte<\/a>
\u0130\u015fte yosun nas\u0131l kesilir?<\/figcaption><\/figure>\n
\"Bu<\/a>
Bu iyi, de\u011fil mi?<\/figcaption><\/figure>\n

Sirkeli pirin\u00e7 "k\u0131rm\u0131z\u0131", "ye\u015fil" ve "beyaz"d\u0131r.<\/h3>\n

\u30fbK\u0131rm\u0131z\u0131 pirin\u00e7, tuzlanm\u0131\u015f haskap meyveleriyle renklendirilir. Ye\u015fil pirin\u00e7te tur\u015fu biber ve shiso meyvesinin yan\u0131 s\u0131ra ye\u015fil lahana ve mayonez de bulunuyor.<\/p>\n

\u30fbG\u00f6zler i\u00e7in peynir \u00e7ubuklar\u0131, burun i\u00e7in yenge\u00e7 \u00e7ubuklar\u0131 ve boynuzlar i\u00e7in kal\u0131n omlet kullan\u0131n.<\/p>\n

\"Her<\/a>
Her par\u00e7ay\u0131 dikkatlice \u00f6l\u00e7\u00fcn. . .<\/figcaption><\/figure>\n

Gram olarak tart\u0131ld\u0131<\/h3>\n

- Her bir par\u00e7a i\u00e7in ayn\u0131 boyutta 40 gr ve 30 gr deniz yosunu kullan\u0131n. Sirkeli pirin\u00e7 hassas bir \u015fekilde \u00f6l\u00e7\u00fclerek 20g, 15g, 10g ve 5g\u2019l\u0131k porsiyonlara b\u00f6l\u00fcn\u00fcr ve ard\u0131ndan rulo haline getirilir.<\/p>\n

\u30fbB\u00fct\u00fcn\u00fc birle\u015ftirin ve dahil edin<\/p>\n

\"\u00c7ok<\/a>
\u00c7ok hassas bir \u00f6l\u00e7\u00fcm<\/figcaption><\/figure>\n
\"D\u00fcz<\/a>
D\u00fcz ve dikkatli olun!<\/figcaption><\/figure>\n
\"K\u0131rm\u0131z\u0131<\/a>
K\u0131rm\u0131z\u0131 pirin\u00e7 haskap ile boyan\u0131yor<\/figcaption><\/figure>\n

Dikkatlice bir araya getirilmi\u015f<\/h3>\n

Her bir par\u00e7aya ne kadar hassas bir \u015fekilde pirin\u00e7 konuldu\u011funa hayret ettim! Par\u00e7alar\u0131n dikkatli ve titizlikle bir araya getirilmesiyle sa\u011flam bir desen ortaya \u00e7\u0131kar.<\/p>\n

\"Herkes<\/a>
Herkes detayl\u0131 bir \u00e7al\u0131\u015fman\u0131n i\u00e7inde.<\/figcaption><\/figure>\n
\"Montaj<\/a>
Montaj i\u015fleminde dikkatli olun!<\/figcaption><\/figure>\n
\"Her<\/a>
Her bir pirin\u00e7 tanesine yo\u011funla\u015f\u0131n!<\/figcaption><\/figure>\n

Yuvarlama ve kesme<\/h3>\n
\"B\u00f6yle<\/a>
B\u00f6yle yuvarland\u0131 i\u015fte!<\/figcaption><\/figure>\n
\"Heyecan<\/a>
Heyecan verici ve heyecan verici kesim<\/figcaption><\/figure>\n
\"Nas\u0131l<\/a>
Nas\u0131l g\u00f6r\u00fcn\u00fcyor?<\/figcaption><\/figure>\n

Son r\u00f6tu\u015f: G\u00f6zlerin eklenmesi<\/h3>\n

-Son dokunu\u015f, nori delgisiyle kesti\u011finiz k\u00fc\u00e7\u00fck \u015fekilli nori par\u00e7alar\u0131n\u0131, siyah k\u0131sm\u0131 d\u0131\u015far\u0131 bakacak \u015fekilde \u00fcstlerine yerle\u015ftirmektir. K\u00f6\u015felerin kenarlar\u0131 da k\u00fc\u00e7\u00fck, ince yosun par\u00e7alar\u0131yla s\u00fcslenmi\u015ftir.<\/p>\n

\"Deniz<\/a>
Deniz yosunu yumruk g\u00f6zleri ekleyin!<\/figcaption><\/figure>\n
\"Bitirme<\/a>
Bitirme d\u00fczenlemesi!<\/figcaption><\/figure>\n

S\u00fcslenmi\u015f sushi rulolar\u0131n\u0131z haz\u0131r!<\/h3>\n
\"Tebrikler!\"<\/a>
Tebrikler!<\/figcaption><\/figure>\n
\"Vay<\/a>
Vay can\u0131na, harika! Sevimli! ! !<\/figcaption><\/figure>\n
\"Sevimli<\/a>
Sevimli \u015feytan\u0131n bitti!<\/figcaption><\/figure>\n

Kurosengoku soya fasulyesi petit karinto<\/h2>\n

Bu, Kimura Mitsue'nin en sevdi\u011fi orijinal tariftir. O kadar lezzetli ki yemeye doyam\u0131yorsunuz.<\/p>\n

\"Kurosengoku<\/a>
Kurosengoku soya fasulyesi petit karinto<\/figcaption><\/figure>\n

Yemek tarifi<\/h3>\n

\u30fbKurosen soya fasulyelerini y\u0131kay\u0131p bir gece suda bekletin.
\nBir s\u00fczgece al\u0131p \u00fczerine hafif\u00e7e un serpin ve orta ate\u015fte ay\u00e7i\u00e7ek ya\u011f\u0131nda yakla\u015f\u0131k 40 dakika, \u00e7\u0131t\u0131r \u00e7\u0131t\u0131r oluncaya kadar k\u0131zart\u0131n.
\n\u30fbK\u00fc\u00e7\u00fck bir tencerede esmer \u015fekeri (100 gr) ve suyu (1 yemek ka\u015f\u0131\u011f\u0131) eriyene kadar kaynat\u0131n. K\u0131zarm\u0131\u015f Kurosengoku soya fasulyelerini bir tepsiye yay\u0131n ve iyice kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

Orta ate\u015fte yakla\u015f\u0131k 40 dakika kadar kavurun. (Ben bu sefer ay\u00e7i\u00e7ek ya\u011f\u0131 kulland\u0131m.)<\/h4>\n
\"Taze<\/a>
Taze k\u0131zart\u0131lm\u0131\u015f ve sulu (bu sefer ay\u00e7i\u00e7ek ya\u011f\u0131 kulland\u0131k)<\/figcaption><\/figure>\n
\"Orta<\/a>
Orta ate\u015fte yakla\u015f\u0131k 40 dakika kadar k\u0131zart\u0131n<\/figcaption><\/figure>\n
\"Ya\u011f\u0131n\u0131<\/a>
Ya\u011f\u0131n\u0131 iyice s\u00fcz\u00fcn. . .<\/figcaption><\/figure>\n

Esmer \u015fekeri eritin<\/h4>\n
\"Esmer<\/a>
Esmer \u015fekeri eritin<\/figcaption><\/figure>\n

\u00dczerine esmer \u015feker serpilmi\u015f k\u0131zarm\u0131\u015f Kurosengoku soya fasulyesi<\/h4>\n
\"\u00dczerine<\/a>
\u00dczerine esmer \u015feker serpilmi\u015f k\u0131zarm\u0131\u015f Kurosengoku soya fasulyesi<\/figcaption><\/figure>\n
\"\u0130yice<\/a>
\u0130yice kar\u0131\u015ft\u0131r\u0131n.<\/figcaption><\/figure>\n

Kurosengoku soya fasulyesi petit karinto haz\u0131r!<\/h4>\n
\"Kurosengoku<\/a>
Kurosengoku soya fasulyesi petit karinto haz\u0131r!<\/figcaption><\/figure>\n

Ay\u00e7i\u00e7e\u011fi pirinci ve Kurochan Don pirinci<\/h2>\n

Yemek tarifi<\/h3>\n

\u30fb1 su barda\u011f\u0131 ay\u00e7i\u00e7e\u011fi pirincini ve 1 su barda\u011f\u0131 yap\u0131\u015fkan pirinci 1 saat suda bekletin.
\n\u30fbHavu\u00e7 (ince dilimlenmi\u015f), taze shiitake mantar\u0131 (ince dilimlenmi\u015f), k\u0131zarm\u0131\u015f tofu (\u00fczerine kaynar su d\u00f6kerek fazla ya\u011f\u0131n\u0131 s\u00fcz\u00fcn)
\n\u30fbBir tavada susam ya\u011f\u0131n\u0131 \u0131s\u0131t\u0131n ve havu\u00e7lar\u0131, shiitake mantarlar\u0131n\u0131 ve k\u0131zarm\u0131\u015f tofuyu k\u0131zart\u0131n.
\n-Ayr\u0131ca ay\u00e7i\u00e7e\u011fi pirinci ve yap\u0131\u015fkan pirinci ekleyip kavurun, ard\u0131ndan Kurochan Don, dashi, rendelenmi\u015f yosun, tuz, soya sosu ve sake ekleyip kaynat\u0131n. \u00d6nce y\u00fcksek ate\u015fte pi\u015firin, kaynamaya ba\u015flay\u0131nca ate\u015fi k\u0131s\u0131n ve 18 dakika buharda pi\u015firin, sonra ate\u015fi kapat\u0131p 15 dakika daha buharda pi\u015firin.
\nSon olarak ay\u00e7i\u00e7e\u011fi ya\u011f\u0131n\u0131 (1 tatl\u0131 ka\u015f\u0131\u011f\u0131) ekleyip iyice kar\u0131\u015ft\u0131r\u0131n.<\/p>\n

Bir tavada susam ya\u011f\u0131n\u0131 k\u0131zd\u0131r\u0131n ve havu\u00e7lar\u0131, shiitake mantarlar\u0131n\u0131 ve k\u0131zarm\u0131\u015f tofuyu k\u0131zart\u0131n.<\/h4>\n
\"Bir<\/a>
Bir tavada susam ya\u011f\u0131n\u0131 k\u0131zd\u0131r\u0131n ve havu\u00e7lar\u0131, shiitake mantarlar\u0131n\u0131 ve k\u0131zarm\u0131\u015f tofuyu k\u0131zart\u0131n.<\/figcaption><\/figure>\n

\u0130\u00e7ine yap\u0131\u015fkan pirin\u00e7, ay\u00e7i\u00e7e\u011fi pirinci ve Kurochan Don'u ekleyip pi\u015firin.<\/h4>\n
\"\u0130\u00e7ine<\/a>
\u0130\u00e7ine yap\u0131\u015fkan pirin\u00e7, ay\u00e7i\u00e7e\u011fi pirinci ve Kurochan Don'u ekleyip pi\u015firin.<\/figcaption><\/figure>\n

Ay\u00e7i\u00e7ek pirinci ve Kurochan Don pirinci haz\u0131r!<\/h4>\n
\"Tamamd\u0131r!\"<\/a>
Tamamd\u0131r!<\/figcaption><\/figure>\n
\"Yumu\u015fac\u0131k<\/a>
Yumu\u015fac\u0131k ve kabar\u0131k oldu!<\/figcaption><\/figure>\n

D\u00f6v\u00fclm\u00fc\u015f yam ve kiraz domatesli miso \u00e7orbas\u0131<\/h2>\n
\"Tarifler<\/a>
Tarifler (tur\u015fu lahana salatas\u0131, d\u00f6v\u00fclm\u00fc\u015f tatl\u0131 patates ve kiraz domatesli miso \u00e7orbas\u0131)<\/figcaption><\/figure>\n

Yemek tarifi<\/h3>\n

- \u0130kiye b\u00f6l\u00fcnm\u00fc\u015f kiraz domates (8 adet), d\u00f6v\u00fclm\u00fc\u015f yam (50 gr), \u0131zgara edilmi\u015f ve par\u00e7alara ayr\u0131lm\u0131\u015f k\u0131zarm\u0131\u015f tofu (1 adet), ince k\u0131y\u0131lm\u0131\u015f ye\u015fil so\u011fan
\n\u30fb\u00c7orba suyuna miso ekleyin, malzemeleri ekleyin ve hafif\u00e7e pi\u015firin.
\n\u30fb\u00dczerine biraz ye\u015fil so\u011fan serperek bitirin<\/p>\n

\"D\u00f6v\u00fclm\u00fc\u015f<\/a>
D\u00f6v\u00fclm\u00fc\u015f yam ve kiraz domatesli miso \u00e7orbas\u0131<\/figcaption><\/figure>\n

Tur\u015fulu k\u0131\u015f lahanas\u0131 salatas\u0131<\/h2>\n
\"Tur\u015fulu<\/a>
Tur\u015fulu k\u0131\u015f lahanas\u0131 salatas\u0131<\/figcaption><\/figure>\n

Yemek tarifi<\/h3>\n

\u30fbLahana (1\/4 iri k\u0131y\u0131lm\u0131\u015f), salatal\u0131k (1\/2 dilimlenmi\u015f), havu\u00e7 (1\/5 j\u00fclyen do\u011franm\u0131\u015f), shiso yapra\u011f\u0131 (2 j\u00fclyen do\u011franm\u0131\u015f yaprak)
\n\u30fbMalzemelere baharatlar\u0131 (kesilmi\u015f yosun, erik yosunu \u00e7ay\u0131, tuz) ekleyip iyice ovalay\u0131n.
\nSon olarak perilla yapraklar\u0131n\u0131 ekleyin ve \u00fczerine ay\u00e7i\u00e7ek ya\u011f\u0131 gezdirerek yeme\u011fi tamamlay\u0131n.<\/p>\n

\u00dczerine ay\u00e7i\u00e7ek ya\u011f\u0131 gezdirerek son dokunu\u015fu yap\u0131n.<\/h4>\n
\"\u00dczerine<\/a>
\u00dczerine ay\u00e7i\u00e7ek ya\u011f\u0131 gezdirerek sonland\u0131r\u0131n. . .<\/figcaption><\/figure>\n

Te\u015fekk\u00fcr ederim!<\/h2>\n
\"Te\u015fekk\u00fcr<\/a>
Te\u015fekk\u00fcr ederim!<\/figcaption><\/figure>\n
\"\u00c7ok<\/a>
\u00c7ok lezzetli!<\/figcaption><\/figure>\n
\"iyi!<\/a>
iyi! G\u00fczel! ! !<\/figcaption><\/figure>\n
\"Sonu\u00e7<\/a>
Sonu\u00e7 muhte\u015fem!<\/figcaption><\/figure>\n

Acil g\u0131da vb. tan\u0131t\u0131m\u0131.<\/h2>\n
\"Alpha<\/a>
Alpha Foods Co., Ltd.'nin \u00fcr\u00fcnlerini tan\u0131t\u0131yoruz<\/figcaption><\/figure>\n
\"Anshinmai'nin<\/a>
Anshinmai'nin A\u00e7\u0131klamas\u0131<\/figcaption><\/figure>\n

Mitsue Kimura'n\u0131n Hikayesi<\/h2>\n

Dersin ard\u0131ndan Kimura Mitsue (Mi-yan) ile konu\u015ftuk.<\/p>\n

\"Mi-yan'\u0131n<\/a>
Mi-yan'\u0131n \u00e7ok g\u00fczel bir g\u00fcl\u00fcmsemesi var!<\/figcaption><\/figure>\n

Mi-yan ve yemek<\/h3>\n

Sapporo yerlisi Mitsue Kimura, NHK'n\u0131n Sapporo yay\u0131n istasyonunda \u00e7al\u0131\u015f\u0131rken yol kenar\u0131 istasyonlar\u0131n\u0131n ve yerel annelerin orijinal tariflerinin sergilendi\u011fi yemek k\u00f6\u015fesinin tan\u0131t\u0131m\u0131ndan sorumluydu.<\/p>\n

O s\u0131rada Hokkaido'ya ait h\u00e2l\u00e2 bilmedi\u011fi bir\u00e7ok yemek oldu\u011funu fark etti ve Hokkaido'nun her b\u00f6lgesinde bu yeme\u011fin cazibesinin yay\u0131lmas\u0131na yard\u0131mc\u0131 olmak istedi\u011fini hissetti.<\/p>\n

O d\u00f6nemde "Hokkaido Food Meister" ad\u0131 alt\u0131nda bir sistem kurulmu\u015f ve bu yeterlili\u011fi alan ilk ki\u015fi olmu\u015ftur (2005 y\u0131l\u0131nda). Daha sonra birbiri ard\u0131na yeterlilik almak i\u00e7in \u00e7ok \u00e7al\u0131\u015ft\u0131 ve Sebze Sommelier'i (2006), Genel Tah\u0131l Uzman\u0131'n\u0131 (2006), Deco Sushi Roll Ustas\u0131'n\u0131 (2012) ve Deco Mochi Ustas\u0131'n\u0131 (2015) ald\u0131!<\/p>\n

O zamanlar bir d\u00fckk\u00e2n a\u00e7may\u0131 d\u00fc\u015f\u00fcn\u00fcyordum, sonra Ishikari \u015eehri'ndeki Banya no Yu'da iki-\u00fc\u00e7 y\u0131l bir kafe i\u015fletme f\u0131rsat\u0131 yakalad\u0131m, ancak tesis kapan\u0131nca o da kapand\u0131. Ishikari \u015eehri do\u011frudan sat\u0131\u015f noktas\u0131 "JA Ishikari Yerel Pazar Tore no Sato"da (Tarukawa, Ishikari \u015eehri) bir y\u0131l boyunca sebze sat\u0131\u015f g\u00f6sterisi d\u00fczenlenecek. Yemek \u00f6\u011fretmeni olma hedefiyle faaliyetlerine devam ediyor.<\/p>\n

Deco Sushi ile kar\u015f\u0131la\u015fmam<\/h3>\n

Deko su\u015fi rulolar\u0131n\u0131 ke\u015ffettikten sonra, \u015fimdi Hokkaido'nun lezzetli pirinci hakk\u0131nda bilgi yaymak ve yerel halk\u0131 yerel spesiyalitelerle tan\u0131\u015ft\u0131rmak i\u00e7in aktif olarak \u00e7al\u0131\u015f\u0131yor. Son 10 y\u0131ld\u0131r Tokyo'daki yemek etkinliklerine kat\u0131l\u0131yorum ve her y\u0131l \u00e7e\u015fitli yemek ke\u015fifleri yap\u0131yorum; bunlardan biri de deko-maki sushi ile kar\u015f\u0131la\u015fmam!<\/p>\n

Kar\u015f\u0131la\u015ft\u0131klar\u0131 anda Mii-yan'\u0131n kalbinde bir \u015feyler k\u0131p\u0131rdad\u0131 ve ertesi g\u00fcn Deko-Maki-Zushi'de yeterlilik almak i\u00e7in yola \u00e7\u0131kt\u0131 ve 2. s\u0131n\u0131f, 1. s\u0131n\u0131f ve Meister yeterliliklerini elde etti.<\/p>\n

"Deko su\u015fi, yerel halk\u0131 dahil etmenin basit bir yoludur ve yerel olarak \u00fcretilen malzemeler kullanarak yemekler haz\u0131rl\u0131yoruz. B\u00f6lgeye girerek, insanlar\u0131 dahil edip yerel spesiyalite yemeklerle ba\u011flayabilmeyi umuyoruz. San\u0131r\u0131m Hokkaido'da \u015fu ana kadar yakla\u015f\u0131k 10 b\u00f6lgeyi ziyaret ettim. Gelecekte eri\u015fimimi geni\u015fletmeye devam etmeyi umuyorum," diyor Mi-yan.<\/p>\n

\"Bunu<\/a>
Bunu daha da geni\u015fletmek istiyorum.<\/figcaption><\/figure>\n

B\u00fcy\u00fcd\u00fc\u011f\u00fcm yemek ortam\u0131<\/h3>\n

"Babam avc\u0131yd\u0131, bu y\u00fczden k\u00fc\u00e7\u00fck ya\u015flardan itibaren onun av etini (geyik eti ve \u00f6rdek) tam \u00f6n\u00fcmde haz\u0131rlamas\u0131n\u0131 izlerdim. \u015eimdi bunu kendim yapabiliyorum.<\/p>\n

Annem harika bir a\u015f\u00e7\u0131yd\u0131, bu y\u00fczden denedi\u011fim ilk tatlar\u0131 (kereviz tad\u0131, pilav kasesi tad\u0131, el yap\u0131m\u0131 soba eri\u015ftesi tad\u0131, vb.) \u00e7ok net hat\u0131rl\u0131yorum.<\/p>\n

B\u00fcy\u00fckbabam Iwamizawa'da "Kimuraya" ad\u0131nda bir \u015fekerleme d\u00fckkan\u0131 i\u015fletiyordu. K\u00fc\u00e7\u00fckken "Evde dondurma yap\u0131labilir mi?" diye merak ederdim. "Dedem sorumu yan\u0131tlad\u0131. "Buzdolab\u0131ndan \u00e7\u0131kar\u0131p kar\u0131\u015ft\u0131r\u0131p tekrar buzdolab\u0131na koyup tekrar kar\u0131\u015ft\u0131rarak yapt\u0131\u011f\u0131m dondurman\u0131n tad\u0131n\u0131 hala unutam\u0131yorum," dedi Mi-yan mutlu bir g\u00fcl\u00fcmsemeyle.<\/p>\n

Hokuryu Kasabas\u0131 Hakk\u0131nda D\u00fc\u015f\u00fcnceler<\/h3>\n

"Kurosengoku'ya 'gizemli minik siyah soya fasulyesi' olarak yeniden canland\u0131r\u0131ld\u0131\u011f\u0131 g\u00fcnden beri dikkat ediyorum.<\/p>\n

Hokuryu Kasabas\u0131'n\u0131n ay\u00e7i\u00e7e\u011fi kasabas\u0131 oldu\u011funu uzun zamand\u0131r biliyordum. K\u00fc\u00e7\u00fck bir kasaba olmas\u0131na ra\u011fmen g\u00fczel ay\u00e7i\u00e7eklerinin tad\u0131n\u0131 \u00e7\u0131karabilece\u011finiz bir kasaba oldu\u011funu d\u00fc\u015f\u00fcn\u00fcyorum.<\/p>\n

Yerel halk\u0131 daha iyi tan\u0131d\u0131k\u00e7a, buran\u0131n harika bir kasaba oldu\u011funu, sadece iyi insanlar\u0131n ya\u015fad\u0131\u011f\u0131n\u0131 fark ettim. Ayr\u0131ca 30 y\u0131ld\u0131r yeti\u015ftirdikleri kasaban\u0131n ay\u00e7i\u00e7e\u011fini tan\u0131tma konusundaki tutkular\u0131n\u0131 da a\u00e7\u0131k\u00e7a hissedebiliyorsunuz.<\/p>\n

Hokuryu Kasabas\u0131'n\u0131n iyi niyet el\u00e7isi olarak, Hokuryu Kasabas\u0131'n\u0131n cazibelerini tan\u0131tmaya devam etmeyi d\u00fc\u015f\u00fcn\u00fcyorum," dedi Mi-yan bu ho\u015f s\u00f6zlerle!!!<\/p>\n

Mi-yan'\u0131n en sevdi\u011fi yemek: Cengiz Han!<\/h3>\n

"En sevdi\u011fin yemek nedir, Mii-yan?" diye soruldu\u011funda Mii-yan hemen cevap verdi: "Cengiz Han!!!"<\/p>\n

"Son ak\u015fam yeme\u011fimde bile Cengiz Han yemeye karar verdim! Haftada bir kez Cengiz Han yiyorum! Hatta bir haftada \u00fc\u00e7 kez yedim! Arkada\u015flar\u0131m geldi\u011finde her zaman Cengiz Han yiyorum! Bazen Cengiz Han yeme iste\u011fim dayan\u0131lmaz oluyor!<\/p>\n

Evde yemek yerken aromal\u0131 Cengiz Han'\u0131 deneyin! "D\u0131\u015far\u0131da yemek yedi\u011fimizde \u00e7i\u011f kuzu eti gibi \u00e7e\u015fitli \u015feyler yiyoruz" diyor Mii-yan g\u00fcl\u00fcmseyerek.<\/p>\n

\"\u0130nsanlar\u0131<\/a>
\u0130nsanlar\u0131 yerel lezzetlerle bulu\u015fturaca\u011f\u0131z ve u\u011fur getirece\u011fiz!<\/figcaption><\/figure>\n

HBC Radyosu'nun "Sabah Gazetesi Sakurai" program\u0131nda Hokuryu Kasabas\u0131'n\u0131n tan\u0131t\u0131m\u0131!<\/h2>\n

Ertesi g\u00fcn, 30 Ocak (Per\u015fembe) g\u00fcn\u00fc, HBC radyo program\u0131 "Sabah Gazetesi Sakurai"de (18:30-21:00) Kitary\u016b Kasabas\u0131'n\u0131 "yemek yorumcusu" olarak tan\u0131tt\u0131. Mi-yan her per\u015fembe "Sabah Gazetesi Sakurai"de yer al\u0131yor.<\/p>\n

Dekore edilmi\u015f su\u015fi rulolar\u0131<\/h3>\n

"Deco Makizushi", \u00e7i\u00e7ek desenleri de dahil olmak \u00fczere \u00e7e\u015fitli \u015fekillerde sunulan ve yemek masan\u0131za e\u011flenceli bir dokunu\u015f katabilecek su\u015fi rulolar\u0131d\u0131r. Arkada\u015flar\u0131n bir araya geldi\u011fi ev partilerinde sohbet rahat\u00e7a akar. Japonya Deko Su\u015fi Derne\u011fi'nin Hokkaido \u015fubesinde Meister olarak, Hokkaido'nun yerel lezzetlerini ve insanlar\u0131n\u0131 tan\u0131tmak i\u00e7in \u00e7al\u0131\u015f\u0131yorum.<\/p>\n

Bu sefer Setsubun'a haz\u0131rl\u0131k olarak, kesik kenar\u0131nda \u015feytan\u0131n y\u00fcz\u00fcn\u00fcn g\u00f6r\u00fcnd\u00fc\u011f\u00fc k\u0131rm\u0131z\u0131 \u015feytan dekorlu su\u015fi rulolar\u0131 yapt\u0131m.<\/p>\n

Toplananlar Kitary\u016b Kasabas\u0131'n\u0131n yerli halk\u0131yd\u0131. Deko sushi rulolar\u0131n\u0131 ilk kez deniyordu. Baz\u0131 ki\u015filer, kendilerinin su\u015fi rulolar\u0131 yapmad\u0131klar\u0131n\u0131, bu nedenle sat\u0131n almak istediklerini, ancak bitmi\u015f \u00fcr\u00fcn\u00fc g\u00f6rd\u00fcklerinde hepsinin y\u00fczlerinde g\u00fcl\u00fcmseme oldu\u011funu s\u00f6yledi.<\/p>\n

Bu su\u015fi rulosunun yap\u0131m s\u00fcreci, ayr\u0131 ayr\u0131 bile\u015fenlerin dikkatlice yuvarlanmas\u0131n\u0131, bunlar\u0131n bir nori yosunu tabakas\u0131 \u00fczerinde birle\u015ftirilmesini ve daha sonra yuvarlanmas\u0131n\u0131 i\u00e7erir. Bu k\u0131rm\u0131z\u0131 iblisin durumunda, iblisin g\u00f6zleri, burnu, k\u0131v\u0131rc\u0131k sa\u00e7lar\u0131, ba\u015f\u0131n\u0131n \u00fcst\u00fcndeki boynuzlar\u0131 gibi her bir par\u00e7a yuvarlan\u0131p bir araya getirilir.<\/p>\n

G\u00f6r\u00fcnt\u00fc, Kintaro \u015fekerinin nori sar\u0131l\u0131 hali gibi, ne kadar keserseniz kesin, ortaya yeni desenler \u00e7\u0131k\u0131yor.<\/p>\n

Rulo yaparken, nihai \u00fcr\u00fcn\u00fcn nas\u0131l g\u00f6r\u00fcnece\u011fini, kesilen kenarlarda desenin \u00e7\u0131k\u0131p \u00e7\u0131kmayaca\u011f\u0131n\u0131, kesene kadar belli olup olmayaca\u011f\u0131n\u0131 bilemedi\u011finiz i\u00e7in bir heyecan duygusu ya\u015fars\u0131n\u0131z.<\/p>\n

Bitti\u011finde \u00e7ok heyecanlan\u0131yorum. Kesilen y\u00fczeydeki g\u00f6r\u00fcnt\u00fc ortaya \u00e7\u0131kt\u0131\u011f\u0131nda "Vay can\u0131na!" diye hayk\u0131r\u0131\u015flar duyuldu. ve g\u00fcl\u00fcmsemeler odan\u0131n her yan\u0131na yay\u0131ld\u0131.<\/p>\n

Hokuryu Kasabas\u0131'nda yeti\u015ftirilen pirince "Ay\u00e7i\u00e7e\u011fi Pirinci" denir ve \u00e7e\u015fitleri aras\u0131nda "Oborozuki", "Yumepirika" ve "Kitakurin" bulunur. Nori rulolar\u0131 i\u00e7in uygun olan deniz yosunu \u00e7e\u015fidi, "iyi \u015fans\u0131 paketleyen" bir dekor rulosu yaratmak i\u00e7in kullan\u0131lan "Nanatsuboshi" \u00e7e\u015fididir.<\/p>\n

Ay\u00e7i\u00e7e\u011fi pirinci ve Kurochan Don pirinci<\/h3>\n

Hokuryu Kasabas\u0131'n\u0131n spesiyaliteleri "Ay\u00e7i\u00e7ekli Pilav" ve "Kurosengoku"dur. Her ikisini de kullanan baz\u0131 tarifler var. Bu "Ay\u00e7i\u00e7ekli pirin\u00e7 ve Kurochan Don pirinci."<\/p>\n

Bu, yerel yap\u0131\u015fkan pirin\u00e7 \u00e7e\u015fitleri olan "Kaze no Ko Mochi" ve "Nanatsuboshi" ile yap\u0131lan Kurosengoku pirincidir. \u0130\u00e7inde havu\u00e7, shiitake mantar\u0131 ve k\u0131zarm\u0131\u015f tofu var. Malzemeler susam ya\u011f\u0131nda sotelendikten sonra dashi suyu, baharatlar ve Kurosengoku Donburi ile birlikte k\u0131s\u0131k ate\u015fte pi\u015firilir. Kurosengoku soya fasulyesi pirinci pi\u015firildikten sonra parlak bir g\u00f6r\u00fcn\u00fcm kazanmas\u0131 i\u00e7in \u00fczerine ay\u00e7i\u00e7ek ya\u011f\u0131 eklenir.<\/p>\n

Birlikte pi\u015firilen pirin\u00e7, Kurosengoku \u0130\u015f Kooperatifi taraf\u0131ndan sat\u0131lan "Kurochan Don" adl\u0131 bir \u00fcr\u00fcnd\u00fcr. Kurosengoku'nun dongashi'si di\u011fer "dongashi"ler gibi \u0131s\u0131 ve bas\u0131n\u00e7 uygulanarak yap\u0131l\u0131r. Bunu oldu\u011fu gibi de t\u00fcketebilirsiniz ama pilav\u0131n i\u00e7ine kat\u0131p pi\u015firirseniz rahatl\u0131kla fasulye pilav\u0131 yapabilirsiniz.<\/p>\n

Kurosengoku Soya Fasulyesinin K\u00fc\u00e7\u00fck Karinto'su<\/h3>\n

Bir di\u011fer yemek ise "Petit Karinto"dur.<\/p>\n

\u0130lk bak\u0131\u015fta sade g\u00f6r\u00fcnebilir ama yemeye ba\u015flad\u0131\u011f\u0131n\u0131zda fasulyenin ve esmer \u015fekerin o nefis aromalar\u0131 o kadar ho\u015funuza gidecek ki, yemeyi b\u0131rakamayacaks\u0131n\u0131z. Bu fasulye karintolar\u0131 ay\u00e7i\u00e7ek ya\u011f\u0131nda k\u0131zart\u0131l\u0131p \u00fczerine esmer \u015feker serpiliyor ve Kurosengoku soya fasulyesi ile ay\u00e7i\u00e7ek ya\u011f\u0131n\u0131n birle\u015fimi en iyisi oluyor.<\/p>\n

Kurosengoku soya fasulyesi fonksiyonel bile\u015fen polifenoller i\u00e7erir ve ay\u00e7i\u00e7e\u011fi ya\u011f\u0131 vitamin ve mineraller a\u00e7\u0131s\u0131ndan zengindir, bu da onu Hokuryu Kasabas\u0131'na \u00f6zg\u00fc ger\u00e7ek anlamda l\u00fcks bir yemek haline getirir.<\/p>\n

Mi-yan, Hokuryu kasabas\u0131n\u0131n spesiyalitelerinin g\u00fc\u00e7l\u00fc bir tan\u0131t\u0131m\u0131n\u0131 yaparken, "Bu, yerel spesiyaliteleri ve kasaba halk\u0131n\u0131 i\u00e7eren, ayn\u0131 zamanda Setsubun'a giden yolda 'iyi \u015fans' i\u00e7eren bir yemek pi\u015firme dersiydi," dedi.<\/p>\n

\"E\u011flenceli<\/a>
E\u011flenceli ve harika bir zaman i\u00e7in te\u015fekk\u00fcr ederim!<\/figcaption><\/figure>\n

Yerel spesiyaliteleri yerel insanlarla sevimli dekoratif su\u015filerle bulu\u015fturan ve "harika bir iyi \u015fans" getiren sevimli g\u00fcl\u00fcmsemesiyle Mi-yan, nam\u0131di\u011fer Kimura Mitsue'ye sonsuz sevgimiz, \u015f\u00fckran\u0131m\u0131z ve dualar\u0131m\u0131z sizinle. . .<\/p>\n

Di\u011fer foto\u011fraflar<\/h2>\n

\u25b6<\/font> Foto\u011fraflar (139 foto\u011fraf) burada>><\/a><\/p>\n

\u0130lgili siteler ve makaleler<\/h2>\n

\u30fbHokkaido Yemek Uzman\u0131 Kimura Mitsue (Miyan) Resmi Blog<\/a>
\n\u30fbJapan Deco Sushi Derne\u011fi Resmi Web Sitesi<\/a>
\n\u30fbSabah edisyonu Sakurai | HBC Hokkaido Yay\u0131nc\u0131l\u0131\u011f\u0131<\/a><\/p>\n

\u30fb(Duyuru) Mitsue Kimura'n\u0131n "Setsubun i\u00e7in Dekoratif Su\u015fi Rulolar\u0131" Bayanlar Yemek Pi\u015firme Dersi (Hokuryu Kasaba E\u011fitim Kurulu)<\/a>
\n\u30fbHokuryu Kasabas\u0131'n\u0131n \u00f6zel \u00fcr\u00fcnleri "Ay\u00e7i\u00e7ek ya\u011f\u0131", "Ay\u00e7i\u00e7ek pirinci" ve "Kurosengoku soya fasulyesi" i\u00e7in sat\u0131\u015f fuar\u0131 @Mitsui Outlet Park Kitahiroshima<\/a>(1 Temmuz 2019)
\n\u30fb"Hokkaido Yeme\u011fi Nesle Aktar\u0131lacak" Video Yar\u0131\u015fmas\u0131, \u00d6d\u00fcl T\u00f6reni ve Sosyal Toplant\u0131 (Hokkaido \u0130l Tar\u0131m \u0130daresi Ofisi, Sapporo \u015eehri taraf\u0131ndan d\u00fczenlenmektedir)<\/a>(18 Mart 2019)<\/p>\n

\u25c7 \u00c7ekim ve kurgu: Noboru Terauchi R\u00f6portaj ve metin: Ikuko Terauchi<\/p>","protected":false},"excerpt":{"rendered":"

\uff12\uff10\uff12\uff10\u5e74\uff12\u6708\uff13\u65e5\uff08\u6708\uff09 \u4ee4\u548c\uff12\u5e74\uff11\u6708\uff12\uff19\u65e5\uff08\u6c34\uff09\uff11\uff11\u6642\u3088\u308a\u3001\u5317\u7adc\u753a\u516c\u6c11\u9928\u8abf\u7406\u5ba4\u306b\u3066\u3001\u30ec\u30c7\u30fc\u30b9\u30b9\u30af\u30fc\u30eb\u30fb\u30af\u30c3\u30ad\u30f3\u30b0\u6559\u5ba4\uff08\u5317\u7adc\u753a\u6559\u80b2\u59d4\u54e1\u4f1a\u4e3b\u50ac\uff09\u304c\u958b\u50ac\u3055\u308c\u307e\u3057\u305f\u3002 \u6728\u6751\u5149\u6c5f\u3055\u3093\uff08\u30cb\u30c3\u30af\u30cd\u30fc\u30e0\uff1a\u307f\u30fc\u3084\u3093\uff09 […]<\/p>\n","protected":false},"author":1,"featured_media":780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,23],"tags":[],"class_list":["post-770","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cover-story","category-board-of-education"],"_links":{"self":[{"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/posts\/770","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/comments?post=770"}],"version-history":[{"count":0,"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/posts\/770\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/media\/780"}],"wp:attachment":[{"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/media?parent=770"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/categories?post=770"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/portal.hokuryu.info\/tr\/wp-json\/wp\/v2\/tags?post=770"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}