【コラボレッスン】中国の月餅×お月見和スイーツを企画しました!🌝

Tadaku-MoonFest
外国人ホストと日本人ホストがふたりで教える、コラボレッスンを開催します!
9月から始めた「Tadaku – with locals」という訪日外国人向け料理教室のホストの方たちがとても素敵なレッスンをされているので、ぜひこの技術・味を日本の方々にも伝えたい!という思いから始めたコラボイベントです。

今回、なぜシーズンを過ぎてしまった「お月見」をテーマにレッスンをすることになったのかというと、甘くないお食事系の中国の月餅を見つけてしまったから。
そして、浅原さんの作るかわいらしいお月見和菓子に魅せられたからです!

月餅は、一般的に甘いものだと思っていませんか?
でも今回見つけた、餡ではなくお肉を入れたおやきのような月餅、絶対美味しいです…!
月餅とは、中国のお月見には絶対に欠かせないものです。
日本でのお月見は、中国では「仲秋節」といわれ、旧正月である「春節」に次ぐ一大行事として祝われてます。
geppei
月餅の丸い形は家族の円満を表しており、仲秋節には遠く離れた家族も集まり、家族の団欒の幸せを願うという風習です。

そして、浅原さんの和菓子ですが、Instagramを見てもらえば一目瞭然です!
かわいい!こんなにころんと可愛いお月見和菓子は初めて見ました。
(https://www.instagram.com/wagashisuki/)
kaori1
和菓子って繊細!
色や形次第でこんなに自由自在なんだ!
どんな行事にもアレンジできそう!
これはレッスンでぜひ習っていただきたいものだと思い、少々季節外れではありますがお月見特別レッスンとして企画いたしました。

kaori2

今回ホストのYuさんは中国出身、また浅原さんは香港在住経験も長いので、お二人との交流も楽しめます。改めて日本文化、また新たに中華圏の文化を学び考えるきっかけにもなれば嬉しく思います!

残り枠は少ないですが、一度のレッスンで二人のホストに会える、内容の濃いレッスンをぜひいかがでしょうか?みなさまお一人でのお申し込みです。
Tadakuホストふたりでお迎えする、いつもとはちょっと違った雰囲気をご用意してお待ちしております!

▶︎レッスンはこちらから🌝

Toshi-koshi Soba in Japan

IMG_0755

Many have probably heard of Japanese soba (buckwheat) noodles, but toshi-koshi soba may be foreign! This is a tradition, which still remains very common these days, of eating soba on the final day of the year, often close to midnight. Soba noodles are thin and very long, and so are said to bring longevity to those who eat them. I have to say, I feel a year younger today!

Mochi-tsuki in Gunma Prefecture

Japan has a culture so rich and so deep that even after having been here for 6 years, I’m still hearing new customs and traditions for the first time. Mochi-tsuki is something I’d heard about before, but never had the chance to try. This weekend, however, I was lucky enough to be invited out to Gunma prefecture to join the ceremony with a friend’s family.

My friend's house in Shibukawa, Gunma prefecture.

My friend’s house in Shibukawa, Gunma prefecture.

Mochi is Japanese rice cake, made of mochigome, a short-grain rice, and is eaten year-round in Japan, but is traditionally made in the mochi-tsuki ceremony on the 30th of December each year.

Mochi

The mochi starting to look more like mochi!

First, the rice is soaked overnight and then cooked by steaming. It is then placed into a hollowed out wooden mortar called an usu, and hammered with wooden mallets called kine. Usually the hammering is done by two people, alternating in a steady rhythm to avoid hitting each other (the kine are very heavy!).

Cooking the mochi.

Cooking the mochi.

This family's 'usu' is almost 100 years old.

This family’s ‘usu’ is almost 100 years old.

Every now and then, the mochi is turned and wet a little more, and after it reaches a smooth consistency, it is placed onto a large wooden board and covered with a special flour, before being rolled flat with a rolling pin. It can be formed into various shapes, depending on the dish it is being used for.

Mochi gets very sticky and stretchy!

Mochi gets very sticky and stretchy!

The 'kine' being used to hammer the mochi.

The ‘kine’ being used to hammer the mochi.

Rolling out the mochi.

Rolling out the mochi.

Our mochi batches almost ready!

Our mochi batches almost ready!

The most well-known dish in which mochi is used is the traditional soup eaten on New Year’s Day, o-zōni, but mochi is eaten in a number of different ways. There’s also kinako-mochi (mochi coated in soy bean flour, and also often brown sugar syrup), daifuku, or anpin for those using the Gunma dialect (sweet red bean paste wrapped in mochi), or various other sweet and savoury treats.

O-zōni, the traditional New Year's Day soup.

O-zōni, the traditional New Year’s Day soup.

Kinako-mochi - usually eaten for good luck.

Kinako-mochi – usually eaten for good luck.

'Daifuku' or 'anpin'.

‘Daifuku’ or ‘anpin’.

Eating traditional meals with Japanese families has always been the highlight of my time in Japan, and even better is being involved in the cooking process!