2015/07/06

鰹節をけずっておだしつくり 流しそうめん大会 Cooking Dashi for Nagashi-Somen @Home




鰹節を削って、おだしをつくります。さあ、自分の器に自分のおだしをはって、自分のお箸を握ったら準備OK!






 



素麺VSキッズ。はじめての年、まだちいさな子どもたちの箸さばきでは太刀打ちできず完敗、手づかみの荒業に。二年目にはまさかのフォークの登場、反則気味ながらアイディア賞でドロー。三年目にしてついに箸へ進化。みんなで一緒にわいわい、びしょびしょ、流し合いっこの食べ合いっこで、ほっぺもおなかもにっこにこです。




いつもがわくわくてらこやスケジュール&いままでやったこと*schedule&contact*
(*About Nagashi-Somen - It's so hot in summer in Japan that the people here have invented various ways to cool off. Eating Nagashi-somen (flowing nooodles) is one of those. Some chic Japanese restaurants offer it in the summer. They set a long flume of bamboo across the restaurant or in the garden. At the upper end of the flume they put the noodles in and then clear, ice-cold water carries them down. As the somen pass by, diners pluck them up with their chopsticks, dip them in dashi sauce.) It’s cool visiting a Kawadoko, a fancy Japanese-style restaurant in Kyoto, wearing summer kimono. Children can turn such poetic occasion into a fun activity. I split a bamboo vertically using a chisel and a hammer and hammered bamboo joints out, making a flume. Then I leaned it on a chair, with a horse on the upper end and with a colander below to catch noodles that we miss plucking. I’m wondering why floating noodles look so good, make us feel cool, and excite us! The first summer my daughters were too small to use chopsticks well enough to catch noodles and they ended in using their hands. Next summer they’d grown to hit upon an idea of using forks, which did a good job. Finally the following summer they had become good at plucking them with with chopsticks.
1. Split a bamboo vertically with a hammer and a chisel. 2. Break bamboo joints with a hammer to make a flume. 3. Set a bamboo flume on an angle and let the somen noodles flow in clean water . 4. Pluck up, dip in dashi sauce and eat it!