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[Immune power up information] Restoration of Japanese food from a critical situation ②
[Immune power up information] We will introduce excerpts from past musubi magazines and books published by Seishoku Publishing. The 25th installment introduces the food education symposium "A rich dining table, Japanese cuisine to the future" from "Musubi Magazine September 5". (XNUMX times in total). ----------------------------------------------------------------------------------- Miso soup is made in advance and the ingredients are added to make it a half-dark pot. When it comes to miso soup, which is indispensable to Japanese cuisine, he said, "It appears very frequently in Japanese cuisine, and it's in the top three." I cut my eyes. I thought they were using instant miso soup, but they reheated the miso soup they made once and ate it over and over again. First of all, since the time when my family comes home is different, the time when I start eating is also different.The miso soup is chilled in the refrigerator along with the pot and served one by one to be reheated in the microwave.It is a so-called individual meal. At that time, you can not chin in a Japanese-style soup bowl.An increasing number of households are eating miso soup in mugs because it can be cooked in the microwave. Are you in the minority of people who are surprised by the point that "When the contents are not enough, the ingredients are added from the top. There are quite a few things that are half-dark pots" . When I asked about how to make miso soup, it seems that some families add dashi at the end after dissolving the miso.It seems that the method of making instant noodles that adds seasonings at the end is ingrained, "It doesn't come to mind to sprinkle the dashi first."
Fish can be grilled in a frying pan Nabetsuyu is popular for simmering Dried fish, boiled fish, and grilled fish, which are standard Japanese dishes, are also on the decline. When it comes to grilling fish, more and more households use a frying pan instead of a grill. Over the past few years, various kinds of nabetsuyu have started to appear on supermarket shelves, and it was hailed as a "nabe boom." According to Mr. Iwamura's research, the number of nabe appearances is steadily dropping.In the current situation where there are no nabe magistrates in the household and, as mentioned above, everyone eats separately, it has become difficult for the whole family to sit around one nabe. Among the many nabetsuyu, the one that sells is "only the one that boils like a stew".As for the hot pot, each family member who came home separately will reheat it and eat it. “Washoku has also changed a lot due to various factors, such as how families eat and live, changes in the position of mothers, technical skills, and problems with the cooking equipment used. It's going to change. Maybe we're at a point where we can't do anything about it." Of course, the "crisis of Japanese cuisine" is not the problem of individual mothers, but I feel that the culmination of what has happened in the swells of Japan's great history is now here. I think there are many people who nod at Mr. Iwamura's story.On the other hand, Mr. Iwamura said as follows. “It was just then that UNESCO’s intangible cultural heritage registration was decided, and I thought it was the last chance (to rebuild the diet).”
