Fudebako No. 29 Special Feature "Fu" (issued May 26, 2014)
- table of contents
- ■ Special feature "Fu's true identity"
- "Rikyu and Fu" cooperation: Tea ceremony Urasenke, Tsujiru
- "Ingredients / Types / Nutrition / History of Fu"
- "Making raw fu" Kyoto Fuka
- "Cooking raw fu" Kyoto Ajiro, Gouritei, Ajiro
- "Making Yakifu" Kanazawa / Miyata
- "Cooking Yakifu" Kanazawa / Suzuan, Otomorou, Hotel Nikko Kanazawa
- "Making gluten" Kanazawa / Hokukoku Food Co., Ltd.
- "Current status of wheat in Japan" Yokoyama Flour Milling Co., Ltd.
- "Fu Chanpuru" Ishigaki Island, Penguin Shokudo
- "Continuing to talk about the richness of dried food" Tokyo Asakusa, Manto
- ■ Crispy, sweet, cherry-colored "Sakura stick"
- ■ Japanese Culture Fudebako Archives, which is handed down with beautiful photographs and both Japanese and English translations. The 7th is "Kyoto rice vinegar". Rice vinegar, a supporting role of Japanese food. Introducing the work and vinegar recipe of "Chidori vinegar" from Kyoto, which is known for its mellow taste.
- ■ New series "Glutton's Tool Guide" Ask the owner of an antique shop in Paris about the history and joy of French food learned from cooking utensils.
"Are you going to make a special feature of 130 pages with Fu alone?" "If it's tofu, it's still ..." I often heard it during the interview. No wonder. To be honest, we were skeptical about whether the special feature would really hold, but once we stepped in, the doors opened one after another, and we knew that there was a wide and deep world in Fu. Will be done. The beginning of the book is the dishes and sweets of Fu, which Sen no Rikyu, a master of the tea ceremony, liked. It was reproduced from the tea ceremony written from the Muromachi period to Edo. The name was first mentioned in the tea ceremony-that is, from the 23-year-old tea ceremony that made its debut to the tea ceremony just before the death when Hideyoshi ordered seppuku, Rikyu frequently used fu for kaiseki dishes and sweets. It is. According to Dr. Hiroichi Tsutsui, Deputy Director of the Urasenke Tea Ceremony Museum, who supervised this shooting, "At that time, Fu was only made at home. I know if it is. " The tea ceremony is said to be the ultimate hospitality culture, but the fact that Rikyu, who was the origin of the tea ceremony, liked Fu, made the shooting inevitable. Fu is a light-tasting ingredient. The delicate taste of Japanese people who feel the taste and eat deliciously has grown Japanese food into a world-class cultural heritage. As a food that symbolizes the beauty of Japanese food, I hope that you will become familiar with Fu.
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- Fudebako No. 29 Special Feature "Fu"
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