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Miss_Feline_Tenticle Crew
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 Posted: Sun Oct 09, 2005 10:25 pm
~Welcome~
~You are all invited to join, the Endoh Michyo japanese food house is open for visitors to celebrate the night away at the grand opening ball!~
Dress formal and have fun smile
Celebrating for the whole entire week!
~The Endoh Michiyo invites you to attend the school of japanese cooking.
Students start off as first year apprentices and shall upgrade with each class that has been marked off as passed at a satisfactory level. The students will run the food house where all guild members may attend and see what is on offer. The staff will be wamn and inviting and the environment is comfortable and traditional. ~
~All cuisine will be traditional and cooked by scratch with the freshest and best quality ingredients possible. All food items are made by the students so that you know there are no added preservatives.~
~I am the head sensei and will be teaching most of the classes, at the moment I am recruiting teachers, tutors, receptionist and of course a head chef and apprentice students.~
~Please send profile by the pm service and I shall forward my reply as soon as I am abled to~
Profile:
Name:
Position:
Age:
Personality:
Likes:
Dislikes:
Hobbies:
Interests:
Sexuality:
Status:
Bio:
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Posted: Sun Oct 09, 2005 10:28 pm
~Rules and guidlines~ arrow Follow all gaian To's
arrow Follow all the head guilds rules
arrow Respect all roleplayers
arrow Respect the moderators and the gms wishes
arrow No swearing
arrow Keep it pg 13
arrow No cybering
arrow Send profile via pm before replying in the thread
arrow No bumping
arrow No god moding
arrow This is a literate thread
arrow No spamming
arrow Read any information and or backpost to make sure you know where you are at in the roleplay ninja
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Miss_Feline_Tenticle Crew
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Miss_Feline_Tenticle Crew
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Posted: Sun Oct 09, 2005 10:29 pm
The images above are the uniforms that the students and workers wear in the resteraunt. The chefs also wear traditional chefs outfits so please be sure to look presentable at your schooling and working time. Please be aware that you must not come to work in your uniform but you must change at work for hygienic reasons!
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Posted: Sun Oct 09, 2005 10:31 pm
~The basics~ Rice
Sticky, short-grained rice is the staple food in Japan. Uncooked rice is called kome. The cultivation of rice in paddy fields traditionally required great cooperation between villagers and this is said to have been central to the evolution of Japanese culture. Their are several thousand varieties grown in Japan, with Koshihikari and Akita Komachi being among the most popular. Rice is also used to make mochi (rice cakes), senbei (rice crackers) and sake (rice wine). Rice can also be cooked with red beans (sekihan), seafood and vegetables (Takikomi gohan) or as a kind of watery porridge seasoned with salt (kayu) which is very popular as a cold remedy. Onigiri are rice balls with seafood or vegetables in the middle, usually wrapped in a piece of dried seaweed (nori). They are traditionally part of a packed lunch or picnic. Individually wrapped onigiri, usually a trianular shape, make a good snack and are available at convenience stores.
Noodles - Udon and soba
Udon noodles are made from wheat flour. They are boiled and served in a broth, usually hot but occasionally cold in summer, and topped with ingredients such as a raw egg to make tsukimi udon, and deep-fried tofu aburaage to make kitsune udon. Soba is buckwheat noodles, which are thinner and a darker color than udon. Soba is usually served cold (zaru soba) with a dipping sauce, sliced green onions and wasabi. When served in a hot broth, it is known as kake soba. Served with the same toppings as udon, you get tsukimi soba, kitsune soba and tempura soba.
Noodles - Ramen
While udon and soba are also believed to have come from China, only ramen retains its image as Chinese food. Ramen is thin egg noodles which are almost always served in a hot broth flavored with shoyu or miso. This is topped with a variety of ingredients such as slices of roast pork (chashu), bean sprouts (moyashi), sweetcorn and butter. Ramen is popular throughout Japan and different regions are known for their variations on the theme. Examples are Corn-butter Ramen in Sapporo and Tonkotsu Ramen in Kyushu. Instant ramen (the most famous brand is Pot Noodles), to which you just add hot water, has become very popular in recent years.
Soy products
The humble soybean (daizu) is used to make a wide variety of foods and flavourings. Soybeans and rice are used to make miso, a paste used for flavouring soup and marinating fish. Together with soy sauce (shoyu), miso is a foundation of Japanese cuisine. Tofu is soybean curd and a popular source of protein, especially for vegetarians. These days, even tofu donuts and tofu icecream are available. Natto, fermented soybeans, is one of the healthiest but also the most notorious item on the menu. With a pungent smell and sticky, stringy texture, natto is easy to hate straight away. Japanese people themselves tend to either love it or hate it. It is usually served with chopped onions and a raw egg and mixed into a bowl of rice.
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Miss_Feline_Tenticle Crew
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Miss_Feline_Tenticle Crew
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Posted: Sun Oct 09, 2005 11:21 pm
~Popular dishes~
The Japanese love their food. This can be seen by the number of people who eat out, even in a time of recession, and the number of food-related programs on TV. Tell someone that you're taking a trip to Hokkaido and the first thing they'll do is insist that you try the seafood while you're there or the Okonomiyaki in Osaka and so on. While sushi has become increasingly popular in the West, most Japanese food remains pretty much unknown. Japanese restaurants around the world have tended to cater for Japanese tourists and have been priced accordingly, ie. expensive. But in Japan there is a huge variety of food available at prices ranging from a month's salary to very reasonable.Sashimi and sushi
These two dishes are often thought to be one and the same. Sashimi consists of thin slices of raw fish or other seafood served with spicy Japanese horseradish (wasabi) and shoyu while sushi consists of the same, served on vinegared rice, but also includes cooked seafood, vegetables and egg. Another form of sushi is norimaki, or sushi roll, in which the filling is rolled in rice with a covering of nori. Cheap sushi is available at supermarkets or at kaiten-zushi restaurants, where customers sit at a counter and choose what they want from a conveyor belt.
Domburimono
These dishes consist of a bowl (domburi) of rice covered with one of a variety of toppings such as boiled beef (gyudon), chicken and egg (oyakodon), deep-fried shrimp (tendon) or deep-fried pork cutlet and egg (katsudon). They are often eaten as part of a reasonably priced 'lunch set', with miso soup and pickles.
Tempura
Seafood or vegetables dipped in batter and deep-fried, tempura is served with a dipping sauce and daikon. The word 'tempura' comes from the Portuguese 'tempero' (gravy or sauce) and this dish dates from the mid-16th century, when Portuguese and Spanish culture was first introduced to Japan. Tempura can be served with a side bowl of rice and soup or on a bowl of rice (tendon) or noodles (tempura udon, tempura soba).
Sukiyaki
This is a savoury stew of vegetables and beef cooked in a large nabe and dipped in a bowl of beaten raw egg. The vegetables usually used are green onion, shiitake mushrooms and chrysanthemum leaves (shungiku). Also added are tofu and gelatinous noodles (shirataki) and the ingredients are cooked in a sauce made of soy sauce, sugar and sweet cooking sake (mirin).
Shabushabu
For this dish, diners dip paper-thin slices of beef in a pot of boiling water and stock for a few seconds and then dip the cooked beef in sesame sauce (goma dare) before eating. Later, vegetables such as enoki mushrooms and Chinese cabbage, tofu and shirataki are added. When cooked, these are dipped in a soy and citrus sauce (ponzu). After the beef and vegetables have been finished, udon can be added to the pot and eaten with the broth. Other flavorings used include crushed garlic, chives and daikon. Economical (for those with a big appetite) all-you-can-eat meals are common in Shabushabu restaurants.
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Posted: Sun Oct 09, 2005 11:22 pm
~Dishes~ Skewers of succulent chicken dipped in barbecue sauce, grilled to perfection over hot charcoals, then washed down with cold beer -- it's easy to see the appeal of yakitori after a hard day's work. Not surprisingly, yakitori-ya (yakitori restaurants and stands) are popular early-evening gathering places, filled with office workers stopping off for a quick snack before the train ride home.
Yakitori stands are far from fancy; often they'll consist of just five or six stools pushed up against a counter. Clouds of aromatic smoke waft off the grill and into the street to lure hungry passersby. Even at the "nicer" places, the emphasis is less on decor and more on providing good food and a convivial atmosphere.
Yakitori-ya can be recognized by small red lanterns out front, with the character for "tori," or bird. Another clue to finding a yakitori-ya is the clouds of fragrant smoke coming from the vent.
Two of the main factors that set one yakitori-ya apart from the next are the ingredients in the tare (the sauce used to baste the chicken) and the quality of the charcoal used for grilling. Hard, aromatic charcoal produces the best results, better than cheaper charcoals and far better than gas or electric grills. Some places use free-range chicken (jidori), which is tougher than ordinary chicken but also more flavorful.
Yakitori Dishes
Although other foods are served, chicken is the mainstay of the yakitori-ya. Morsels of chicken are skewered by themselves or interspersed with pieces of leek or other vegetables. Other dishes include chicken wings, tender white-meat chicken breast fillets (sasami), dark-meat chicken-leg chunks, chicken livers and other organs, ground-chicken meatballs (tsukune), and even chicken skin. Non-chicken items include large shiitake mushrooms, green peppers, ginkgo nuts and small quail eggs.
Food in yakitori-ya usually comes on skewers, with a minimum of two skewers per order. Before it's grilled, the food is dipped into either a sweetish soy-based sauce (tare) or salt (shio) -- sometimes you get a choice, but often one or the other is the specialty of the chef. You can also sprinkle your chicken with shichimi (a mixture of red pepper and six other spices). There's usually a handy receptacle on the counter where you can deposit your used skewers.
Some fancy places have a wider variety of choices, with more exotic delicacies like asparagus, rabbit or sparrow, but generally smaller restaurants and stands limit themselves to the basics. Most patrons drink beer with their yakitori, although soft drinks are also available. After you've had enough chicken, chazuke (a soupy mixture of tea and rice) is a very filling way to top off the meal.
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Miss_Feline_Tenticle Crew
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Miss_Feline_Tenticle Crew
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Posted: Sun Oct 09, 2005 11:24 pm
Sushi A la carte
aji -- horse mackerel
akagai -- ark shell
ama-ebi -- raw shrimp
anago -- conger eel
aoyagi -- round clam
awabi -- abalone
ayu -- sweetfish
buri -- adult yellowtail
chUtoro -- marbled tuna belly
ebi -- boiled shrimp
hamachi -- young yellowtail
hamaguri -- clam
hamo eek -- pike conger; sea eel
hatahata -- sandfish
hikari-mono -- various kinds of "shiny" fish, such as mackerel
himo -- "fringe" around an ark shell
hirame -- flounder
hokkigai -- surf clam
hotategai -- scallop
ika -- squid
ikura -- salmon roe
inada -- very young yellowtail
kaibashira -- eye of scallop or shellfish valve muscles
kaiware -- daikon-radish sprouts
kajiki -- swordfish
kani -- crab
kanpachi -- very young yellowtail
karei -- flatfish
katsuo -- bonito
kazunoko -- herring roe
kohada -- gizzard shad
kuruma-ebi -- prawn
maguro -- tuna
makajiki -- blue marlin
masu -- trout
meji (maguro) -- young tuna
mekajiki -- swordfish
mirugai -- surf clam
negi-toro -- tuna belly and chopped green onion
ni-ika -- squid simmered in a soy-flavored stock
nori-tama -- sweetened egg wrapped in dried seaweed
Otoro -- fatty portion of tuna belly
saba -- mackerel
sake -- salmon
sawara -- Spanish mackerel
sayori -- (springtime) halfbeak
seigo -- young sea bass
shako -- mantis shrimp
shima-aji -- another variety of aji
shime-saba -- mackerel (marinated)
shiromi -- seasonal "white meat" fish
suzuki -- sea bass
tai -- sea bream
tairagai -- razor-shell clam
tako -- octopus
tamago -- sweet egg custard wrapped in dried seaweed
torigai -- cockle
toro -- choice tuna belly
tsubugai -- Japanese "tsubugai" shellfish
uni -- sea urchin roe
Maki-zushi (sushi rolls)
maki-mono -- vinegared rice and fish (or other ingredients) rolled in nori seaweed
tekka-maki -- tuna-filled maki-zushi
kappa-maki -- cucumber-filled maki-zushi
tekkappa-maki -- selection of both tuna and cucumber rolls
oshinko-maki -- -pickled-daikon (radish) rolls
kaiware-maki -- daikon-sprout roll
umejiso-maki -- Japanese ume plum and perilla-leaf roll
negitoro-maki -- scallion-and-tuna roll
chUtoro-maki -- marbled-tuna roll
Otoro-maki -- fatty-tuna roll
kanpyo-maki -- pickled-gourd rolls
futo-maki -- a fat roll filled with rice, sweetened cooked egg, pickled gourd, and bits of vegetables
nori-maki -- same as kanpyo-maki; in Osaka, same as futo-maki
natto-maki -- sticky, strong-tasting fermented-soybean rolls
ana-kyU-maki -- conger eel-and-cucumber rolls
temaki -- hand-rolled cones made from dried seaweed
maguro-temaki -- tuna temaki
Other sushi termsnigiri(-zushi) -- pieces of raw fish over vinegared rice balls
Edomae-zushi -- same as nigiri-zushi
chirashi(-zushi) -- assorted raw fish and vegetables over rice
tekka-don -- pieces of raw tuna over rice
sashimi -- raw fish (without rice)
chakin-zushi -- vinegared rice wrapped in a thin egg crepe
inari-zushi -- vinegared rice and vegetables wrapped in a bag of fried tofu
oshi-zushi -- Osaka-style sushi: squares of pressed rice topped with vinegared/cooked fish
battera(-zushi) -- oshi-zushi topped with mackerel
-tataki -- pounded, almost raw fish
odori-ebi -- live ("dancing") shrimp
oshinko -- Japanese pickles
neta -- sushi topping
wasabi -- Japanese horseradish
gari -- vinegared ginger
shOyu -- soy sauce
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Posted: Mon Oct 10, 2005 4:29 pm
Order formsForm Name: Akiyama Lucya Business: Entertainment Occupation: Okiya Mother Food order: Day1: sukiyaki, ebi-suchi (shrimp), umejiso-maki (Japanese plum (ume) and perilla-leaf rolls) for 7 persons. Day2: tempura, oshinko (Japanese pickles), nigiri-sushi (pieces of raw fish over vinegared rice balls) for 7 persons. Day3: sashimi (raw fish (without rice)), kitsune soba (buckweed noodles with deep-fried soybean curd - tofu), something as a dessert for 7 persons. Day4: natto (fermented soy beans), hikari-mono (suchi with various kinds of "shiny" fish, such as mackerel), dessert for 7 persons. Day5: oyakodon (bowl of rice with chicken and egg), inari-sushi (vinegared rice and vegetables wrapped in a bag of fried tofu), umejiso-maki for 7 persons. Day6: Ramen with slices of roast pork, oshinko-maki (pickled-daikon (radish) rolls), dessert for 7 persons. Day7: sake-sushi (salmon), fried tofu, dessert for 7 persons. Times ordered: weekly, order delivered from the okiya for the next week every Sunday. Allergies: rosemary. I'll inform if other types of allergy are observed. Likes: tofu, sushi of all kinds, soba Dislikes: none to mind Account number: 01
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Miss_Feline_Tenticle Crew
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Miss_Feline_Tenticle Crew
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Posted: Mon Oct 10, 2005 7:45 pm
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Posted: Mon Oct 10, 2005 7:46 pm
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Miss_Feline_Tenticle Crew
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Felicity Pike Vice Captain
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Posted: Wed Oct 12, 2005 4:52 am
Delicious smell of cooked food in Endoh Michiyo was filling the space outside the house, so Lucya felt hungry at once, while walking slowly along the streets of hanamachi. She looked around and saw the food house sign, smiling to herself.
"This is where I'll have sushi"
Lucya entered the front door and bowed to everyone who was inside. Then she slipped off her zori and came closer.
"Konnichiwa! Will you, please, serve me some sake-sushi, please?" - she asked, making her way to one of the vacant tables and sitting down on one of the cushions. She was still smelling the tasty aromas.
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Posted: Wed Oct 12, 2005 6:20 am
Endoh walked to the lady who had just sat and bowed politely "welcome the sushi will be served in a moment, would you care for some refreshment? tea perhaps?" Endoh suggested. "My name is Endoh and I am the owner and the host of this establishment I do so hope that you enjoy your visit with us" Endoh said graciously.
"The food is fresh and made daily also traditionaly by the head chef and his apprentices" Endoh nodded to prove her point. She smiled at the lady and moved her hand towards the tea "shall I pour?" Endoh asked.
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Miss_Feline_Tenticle Crew
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Felicity Pike Vice Captain
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Posted: Wed Oct 12, 2005 10:35 pm
"Do, please. And thank you, Endoh-san This place is very comfortable", - Lucya bowed as the host poured her some tea. She took hold of the cup and turned it a few times in her hands, as if she was attending a tea ceremony. The cup was simple clay, while the tea inside was something outstanding.
"This place owner must have good suppliers", - Lucya thought and sipped the tea. It suddenly occured to her that she drank tea more than ate or slept in her life.
Lucya bowed once again to Endoh-san who was going to serve her the sake-sushi she asked for.
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Posted: Thu Oct 13, 2005 12:48 am
Endoh-san smiled and bowed after she finished pouring her tea "I will return shortly with the sushi that you ordered Miss" Endoh-san said. She hoped to make a good impression as this lady was her first guest and she wanted to make sure that she would be satisfied and return. "Now if you will excuse me" Endoh said before she turned and walked to the kitchen. The sushi was ready on a traditional mat so she picked it up with delicate hands and walked back out to her guest. "Here is your sushi Miss I do hope that you enjoy it, I assure you that it is fresh and of the best quality possible" Endo-san said as she placed it gently on the table infront of her. "I shall leave you now Miss but I will return a little later" Endo-san bowed and walked back to the front desk.
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Miss_Feline_Tenticle Crew
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Felicity Pike Vice Captain
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Posted: Thu Oct 13, 2005 3:03 am
A couple of chopsticks lay beside the sushi, so Lucya took them with both hands, released from the pack and separated from each other. Using chopsticks is one of the primitive "arts" foreigners admire and all Japanese are excellent at it. Lucya picked one of she suchi pieces and merged it into the tiny soy sauce container. Then she opened her little mouth and put the piece in, shewing slowly and carefully. The sushi were indeed fresh and nicely cooked, she had to admit.
Soon, there were none left and Lucya put the chopsticks aside. It was nice to have lunch with noone looking at you. Lucya stood up slowly and bowed to Endoh-san once again, displaying her content. Then she made a few steps towards the food house owner and said: "I'm sorry, do you mind delivering daily lunch and dinner to our okiya? My geisha usually have dinner out in ochayas. We shall need portions for 7 people for lunch and for 5 people in the evening. I shall pay cash daily. But only if you provide all freshly cooked and best dishes, just as I had now. Oh, quite forgot, I am Akiyama Lucya, dojo yoroshiku, nice to meet you. As you may guess, mine is Akiyama Okiya"
Lucya finished, looking questioningly at Endoh-san.
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