#Opinion by Lam Hoi 林海|"Today the relationship between Hong Kong and Taiwanese people has only become even closer thanks to technological development...The contrast between the warm relations between Hong Kong and Taiwanese people and the governments’ indifference will continue to be the norm in the future."
Read more: https://bit.ly/3vqL0ib
"時至今日,港台民間關係只有因科技發展而更密切,又豈會因毫不代表港人的港府作為而變冷?港台關係官冷民熱,在未來依然會是主軸。"
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同時也有1部Youtube影片,追蹤數超過147萬的網紅Kento Bento,也在其Youtube影片中提到,Get ‘Asiany’ Merch at our new merch store!: https://standard.tv/kentobento Support us on Patreon: https://patreon.com/kentobento ★ 5 WEIRD Japa...
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天婦羅可以說是和食的國粹之一,日本天婦羅的米其林餐廳大家可是趨之若鶩呢!
每次只要看到剛炸好的金黃色天婦羅上桌,沒胃口都變得有胃口了。
今天來講講天婦羅的二三事,讓你充滿文化感(?)的享用天婦羅。
1. 天婦羅的日文?
天婦羅的日文叫「天ぷら(tenpura)」,和台灣的甜不辣發音有點像,所以很多人以為甜不辣就叫叫「天ぷら」,但其實甜不辣翻成日文是叫「薩摩揚げ(さつまあげ)」,指魚漿的炸物。
(甜不辣會叫「薩摩揚げ(さつまあげ)」也是有原因的,但本篇重點是天婦羅,因此請讓我暫且跳過這點。)
2. 天婦羅的週邊也沒在隨便的?
天婦羅的醬汁叫「天汁(てんつゆ)」,天婦羅下面的吸油紙叫「天紙(てんし)」,一流的天婦羅店會把炸好的天婦羅放在叫做「揚げ台」的木盤上,因為木盤比較能防止熱氣散掉,避免剛炸好,熱呼呼的天婦羅冷掉。
2. 天婦羅起源?
天婦羅據說是在1543年,從葡萄牙傳入日本長崎。
但當時的食用油價格昂貴,所以使用大量的油去炸的天婦羅,一度被當成高級料理。
後來到了江戶時代,食用油的產量增加,取得容易,天婦羅開始在路邊攤中出現 , 變成大眾料理,不再高不可攀。
至於天婦羅「天ぷら」的單字來源有好幾種說法。
最有力的說法是,天婦羅是來自葡萄牙語的「四季齋戒的時期(Tempora)」,這是基督教的儀式,指在每季開頭的幾天,必須祈禱而且減少用餐量,在這期間不能吃熱血動物的肉類,所以就把魚肉裹上麵衣油炸來吃,也就是天婦羅。
3. 一流的天婦羅店少了一樣大部分的餐廳都有的東西?
就是背景音樂。
吃炸物天婦羅,除了享受口感和味道之外,聽覺也是很重要的,放背景音樂就聽不清楚師傅炸天婦羅的時候油鍋發出的滋滋滋的聲音了。
油炸時滋滋滋的聲音才是天籟的背景音樂啊!
4. 到天婦羅店要坐哪裡才是絕佳位置?
為了視覺的享受,當然要選「鍋前(なべまえ)」,也就是鍋子正前方的位置囉! 這樣可以才能看清楚師傅油炸的過程。
鍋子上面也有透明玻璃遮著,不用擔心炸的時候會被油噴到。
話說厲害的老饕們在訂位時就會要求店員安排「鍋前」的位置。
5. 到天婦羅店坐下來後第一道要點什麼?
第一道菜點「炸蝦」才是內行人的吃法。
因為蝦子炸熟之後變紅色,會給人視覺上的衝擊,讓人食慾大開。
所以大家請記得以後第一道都要先點炸蝦。
6. 最好不要第一道就點的菜?
就是鰻魚類,例如鰻魚、星鰻等等的,不要一坐下來就點。
因為和一般魚類相比,鰻魚類需要更高溫,且長時間的油炸才能引出香氣,而這樣的油炸方式勢必影響整鍋的油,麻油的香氣會因此跑掉,所以對於天婦羅店來說,尤其是一流的店家,第一道就點鰻魚類的話,他們會有點困擾的。
7. 天婦羅是用什麼油炸的?
大部分都是使用植物油,尤其是芝麻油。
位在東京銀座的米其林二星的天婦羅名店--天ぷら近藤(天婦羅 近藤),據說就混和了兩種芝麻油做使用,因為芝麻油的沸點較高,相較於一般的油,比較能炸出酥脆的口感。
8. 天婦羅是炸物嗎?
你以為是炸物,但其實日本不少人把天婦羅歸類在「蒸煮類」食物。
理由是食材並未直接放進鍋裡炸,而是隔著麵衣,藉由傳來的熱度被蒸熟的,所以麵衣內的食物才能保持水嫩口感。
#天婦羅除了天汁之外也可以搭配粗鹽
#不同食材不同部位也有搭配不同調味料的方式
#如此講究
#不愧是被納入世界無形文化遺產的和食
#我最愛搭配天婦羅的白蘿蔔泥
#愛到光吃白蘿蔔泥我也可以
tempora 在 Kento Bento Youtube 的最佳貼文
Get ‘Asiany’ Merch at our new merch store!: https://standard.tv/kentobento
Support us on Patreon: https://patreon.com/kentobento
★ 5 WEIRD Japanese Food Trends on Social Media: https://youtu.be/ozp9SjNJa0c
★ 10 Things You Didn’t Know About NATTO: https://youtu.be/Hyuyk7GJgd8
★ 10 Things You Didn't Know About RAMUNE: https://youtu.be/4boZ1op4Zrs
★ 10 Things You Didn't Know About RAMEN: https://youtu.be/p4TEixig6Vw
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7 POPULAR JAPANESE DISHES THAT ARE NOT ACTUALLY JAPANESE
We've done 3 videos already on natto, a very traditional Japanese dish with no foreign influences. We decided to switch it up this time and make a video on Japanese dishes that a lot of people may think is traditional but is actually of foreign origins.
Most of these dishes came from the Meiji Peroid, shortly after Japan's national seclusion from the rest of the world.
1. Tempura
- tempura batter lighter, airier, crispier than other batters
- Portuguese merchants & missionaries before 17th century introduced the prototype for this cooking method
- Tempura came from the word latin word Tempora
- Over time, batter adjusted to maximise the Japanese seafood freshness. It got lighter and less fritter like.
- Some think the Indian pakora was picked up by the Portuguese and then to the Japanese which evolved into tempura.
2. Japanese Curry Rice
- Iconically Japanese, family dish mum would make often
- Less spicy, more sweet & more thick than other curries
- Meiji Period
- Introduced by British sailors and merchants, and they got it from India
- Adjusted to Japanese palettes over time
- Curry thickness comes from the French roux
- Essentially Japanese curry is an Indian dish introduced by the British Empire and adapted using French techniques!
3. Tonkatsu
- Breaded deep fried pork cutlet using Japanese panko breadcrumbs
- Sauce is like a thickened Worcestershire sauce
- Meiji Period
- Rengatei, a Tokyo restaurant in 1899, though to have created Tonkatsu
- Influences from Austria's Wiener or Viennese Schnitzel and Italy's Cotoletta alla milanese (Milan)
4. Hayashi Rice
- Similar to Japanese curry
- Beef, onions, button mushrooms & demi-glace sauce
- Meiji Period
- Origins from western beef stews eg. Beef Stroganoff, Beef Bourguignon
5. Ramen
- From China
- Chinese traders in late 19th century introduced Lamien
- Lamien became Ramen
Our 10 Things You Didn't Know About RAMEN video: https://youtu.be/x7N-zD0n4Hc
6. Hambagu Steak
- Japanese mince patty
- Demi-glace sauce
- Meiji Period
- German roots: Hambagu Steak similar to Hamburg Steak
- Also similar to American Salisbury Steak
7. Omurice
- Japanese omelet with Japanese fried rice and ketchup / tomato sauce on top
- Similar roots to Tonkatsu, in fact exact same restaurant Rengatei
- Inspired from French omelet
- Also inspired by the Japanese Chakin-Zushi
- The creator combined these 2 ideas
Which of these popular Japanese dishes did you already know the foreign history of?
-----------------------
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Tempora. @tempora.mk · Jewelry & Watches Store. Send message. Hi! Please let us know how we can help. More. ... <看更多>
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"Don't be afraid to take a leap of faith when pursuing your dreams. Today is a good day for a change! ... <看更多>
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Modules include: tempora (top level package module) contains miscellaneous: utilities and constants. timing contains routines for measuring and profiling. ... <看更多>