Recipes from the OLDEST People in the World скачать в хорошем качестве

Recipes from the OLDEST People in the World

I visited Okinawa, an Island in Japan where people have the highest chance of living to be 100 years old. I spent some time visiting the local market with a few of the locals, Kazume and Yumi and they were able to give me some well needed insight about food and ingredients in Okinawa. Although Okinawa is in Japan, you’d be surprised how different the food is from the mainland. Okinawa is one of five countries that are part of the blue zone. It is home of the people who live the longest. I want to live the longest life possible and in order to do that, I believe it is important to experience the food they eat and become as knowledgeable as possible on this subject so that I can implement these tactics into my daily life. Afterwards, we learned a few traditional recipes that are listed below. Rafute Ingredients for 2-3 servings Pork belly 300g 1 1/2 cup bonito soup stock 4 Tbls sugar 1/2 cup Awamori (Okinawa alcohol) or sake 3 Tbls soy source Directions: 1. Wash uncut pork belly with water. Place in a pot and bring to boil. 2. Slice boiled pork belly into 5-6cm wide and 1.5-2cm thick pieces. 3. Bonito soup stock and Awamori and sugar in a pot and heat over high flame. Once the mixture comes to boil, add pork belly. 4. Cook over high flame for 5 minutes, adding soy sauce three times, 1/3 of the amount at a time. Once the mixture comes to a boil again, lower the flame and simmer until all the liquid is gone. 5. Turn off heat when the meat becomes soft and glossy on the surface. Jushi Ingredients for 2-3 servings 1 cup uncooked rice Pork belly 30g Carrot 40g 1 1/2c Bonito stock 1 Shiitake mushroom 1/2 cup Pork stock 2 tsp soy sauce 1/2 tsp Salad oil 2 Shallots 1/2 tsp salt Yushi Tofu Ingredients (Serves 4 people) 1 cup Soybeans(Or 500ml Soy milk) 2 tbs. Nigari 500ml Water 3 cups Bonito soup stock 1/2 tsp. Salt Wakegi(Green Onion) 1. Before cooking, soak the soybeans in water for about 5 hours. 2. Put the soybeans in a strainer, and mix them with 2 cups of water in a food mixer until well combined and the soybeans are broken down. Put the mixture on a clean cloth and squeeze it into a bowl. There should be Okara left in the cloth, and soy milk in the bowl. 3. Put the soy milk in a pot and boil it on low heat for 10 minutes. Skim off the foam if there is any. 4. Cool off the soy milk in a bowl. When the temperature of milk drops to 70°C(158F), put the Nigari in and mix gently. 5. When the bean curd begins to harden, put it in a pan with the bonito soup stock, and heat it and add the salt. Sprinkle a little bit of Wakegi on it before you taste it! Goya Champuru Ingredients for 2-3 servings 1/2 cut Goya 80g Pork belly 1/3 block Tofu 50g Carrot 1/2 Onion 1/2 tsp salt 1/2 tsp soy sauce 2 Eggs 2 Tsp salad Oil Dried bonito flakes, as much as you please 1. Cut goya lengthwise and remove seeds with spoon Slice thinly. 2. peel cut in Carrot and Onion then it slice. 3. Salt goya and Carrot and Onion ahead of time. 4. Boil pork belly in hot water and cut into thin rectangles. 5. Use hand to break the tofu into large pieces. Let drain. 6. Heat pan and coat it with oil. Place tofu and pan-fry until surface is lightly brown. Take out tofu. 1. Goya and Carrot and Onion of 3 squeezed by hand. Add Pan-fry pork belly first. whit goya stir fry. 2. Add Tofu and stir-fry them all together.