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さば寿司Sabazushi

Sabazushi is prepared by placing saba fish (mackerel) treated with salt and vinegar on sushi rice, wrapping it with a cloth, arrangingthe shape over the cloth, and then placing algae around the rice and makerel Sabazushi made with mackerel from Wakasa Bay and wrapped with broad bamboo leafs has been particularly loved by Kyoto people, and has played an indispensable role in regional festivals. People in the old days used to exchange speciallyflavored sabazushi (based on home recipes) at the festivals.

穴子寿司Anago (eel)

太巻きFutomaki Futomaki have lots of fillings, so these kinds of sushi rolls are called fat rolls. Futo means fat in Japanese.


餃子 (Chinese transliteration) or gyōza (Japanese transliteration) is a kind of Chinese dumpling, widely popular in China, Japan and Korea as well as outside of East Asia. This dumpling consists of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by crimping. The jiaozi should not be confused with the wonton: the jiaozi dumpling has a thicker skin and is a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and is usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while a wonton has a thinner skin, is sphere-shaped, and is usually served in broth

シュトレン Stollen

シュトレンは、レーズン、オレンジピール、レモンピール、アーモンドなどの色とりどりのナッツやドライフルーツをたっぷり入れて焼き上げたクリスマス用のお菓子で、上には白い粉砂糖が振りかけてあります。白い粉砂糖におおわれた細長い形が、キリスト生誕で「おくるみ」に包まれたイエス・キリストの姿に似ていると言われ、ドイツではアドヴェントの期間中、薄く切ったシュトレンを食べながらクリスマスを待ちます。
ドイツでは大きな都市の有名菓子店にも、小さな町のこじんまりとしたケキ屋さんにも、それぞれ自慢のおいしいシュトレンがあり、多くの家庭でもホームメイドのシュトレンをアドヴェントの期間中に何度も焼いて、来客に出したり友人に贈ったりします。高級な材料がなかなか手に入らなかった頃にはクリスマスの特別豪華なお菓子として、一切れずつ味わって大切に食べられたのですが、最近はアドヴェントの期間中、食べたい時にどんどん食べるようです。ドイツのシュトレンは美味しさと質の良さで世界に知られるようになり、日本を含む世界各地に輸出されています。本場のシュトレンを食べると、日本のいわゆるフルーツケーキのイメージが一変します。日持ちするので、贈り物としても大変喜ばれる高級なお菓子です。一度、是非お試しください。
【シュトレンの種類】
シュトレンは、正式にはクリストシュトレン(Christstollen)と言います。ドイツ語のクリスマス(Weihnachten)を意味する、通称ヴァイナハツシュトレン(Weihnachtsstollen)とも呼ばれます。ドイツの「食品法」では、小麦粉100%に対して乾燥物(ナッツやドライフルーツなど)が最低60%含まれ、かつバター(乳脂肪分82%以上)が30%以上、純正バター(乳脂肪分100%)なら24.6%以上、マーガリンでは30.75%以上の乳脂肪分が含まれているものと規定されています。この規定に合わないものはクリストシュトレンまたはシュトレンと称することができません。基本のシュトレンをアレンジし、特定の材料の名称をシュトレンの前に付けるための規定も決められています。

The old name Striezel was from strüzel or stroczel, "awaken" (Old Prussian: troskeilis), which came to mean "loaf of bread". The shape of the cake was originally meant to represent the baby Jesus wrapped in swaddling clothes, and was one of a number of baked goods created to represent aspects of the Crucifixion: the pretzel represented Jesus' bonds, and the (holeless) doughnut (Pfannkuchen) represented the sponge given to Jesus on the cross. However, the Stollen reminded Erzgebirge miners of the entrance to a mine tunnel, which is the literal meaning of Stollen, and they renamed it.

When Stollen was first baked, the ingredients were very different. The Advent season was a time of fasting, and bakers were not allowed to use butter, only oil, so the cake was tasteless and hard. In 1647, Prince Elector Ernst and his brother Duke Albrecht decided to remedy this by writing to the then Pope, Pope Innocent X. They explained that Saxon bakers needed to use butter as oil was so expensive and hard to come by, and had to be made from turnips, which was unhealthy. The Pope granted the use of butter without having to pay a fine - but only for the Prince-Elector and his family and household. In 1691 others were also permitted to use butter, but with the condition of having to pay annually 1/20th of a gold Gulden to support the building of the Freiberg Cathedral. The ban on butter was removed when Saxony became Protestant.

Over the centuries the cake changed from being a simple, fairly tasteless "bread" to a sweeter cake with richer ingredients such as marzipan, although the traditional Stollen is today still not as sweet as the copies made around the world.

[edit] Stollen today

Today the cake is available in many parts of the world. The true Dresden Stollen, however, is produced in the city and distinguished by a special seal depicting the city's famous king, August the Strong. This "official" Stollen is produced by only 150 bakers.

Every year in Dresden a Stollenfest takes place. This recent tradition has taken place only since 1994, but the idea comes from the days of August the Strong in the 18th century: the king loved pomp and feasts, and in 1730 impressed his subjects with a giant 1.7-tonne Stollen big enough for everyone to have a portion. Today the festival takes place on the Saturday before the second Advent Sunday, and the cake weighs between three and four tonnes. A carriage takes it in a parade through the streets of Dresden to the Christmas market, where it is ceremoniously cut into pieces and distributed among the crowd, for a small sum which goes to charity. The largest Stollen was baked in 2000: it weighed 4.2 tonnes and is in the Guinness Book of World Records.

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