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Cooking
the dishes with the raw fishes,
we should be careful to the food
poisoning.
In case of that,
it is recommended to use "Tea
washing (cha arai)" with green
tea drops. Make green tea drops
as usual taste, and cool it for
a while. Dip the prepared fish into
it. It's so easy to remove a fishy
smell and slime peculiar to blue-skin
fish cleanly.
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| Ingredients/ | 4
horse mackerel,
2 cups rice
Sushi vinegar (1/4 cup vinegar,
2 tablespoon sugar, 1 1/2 salt teaspoon)
1 1/2 tablespoons green tea
or the highest quality green tea
3 tablespoon white sesame
Proper
quantity spices (ginger, a scallion,
Japanese horseradish, etc.) |
| Methods/ | (1) | Cook
rice and steam it as usual (5 minutes
shorter than usual). Mix it with
sushi vinegar. |
| | (2) | Add
1/3 cup water (over a proper quantity)
to green tea, steep it for 3-4 minutes
until tea leaves soften, squeeze
it slightly and slice it. Leave
tea drops aside for the purpose
of fish washing. Mix tea leaves
and white sesame with sushi rice. |
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| (3) | After
cutting horse mackerel into three
sheets, season it with a pinch of
salt, remove the fishy smell of
the fish with tea washing and tear
its skin. |
| | (4) | Make
tea sushi softly in the way of making
hand-rolled sushi, put a horse mackerel
on it and arrange a form. Season
it with a ginger or a grated scallion,
to your liking. |
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But
nobody knows the reason why it is
poured into such a big teacup. Of
course, there is a clear reason
on it.
Most of the ingredients
of sushi use a raw fish. Especially
in summer time, our main concern
is food poisoning. But, it is rarely
known that tea has the effect against
food poisoning bacteria such as
a Vibrio parahaemolyticus
or enteropathogenic Escherichia
coli O-157.
With the
effects of suppressing the reproduction
of bacteria and protecting the toxin
contained in catechin of tea, bacteria
in our body are killed soon.
Moreover, the fishy smell of raw
fish will be protected with the
effect of catechin. It has been
said that "Drinking tea when
you eat uncooked food (raw fish)".
From the old times, people knew
that the ingredients of tea have
the effects to prevent food poisoning
well. The effect of tea was a well-known
fact, not as a scientific knowledge
but as a usual habit. |
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Letting
stand deep-fried dishes for a long
time, we would worry about the oxidization
of oil. With making the better use
of anti-oxidization effect in tea,
that worry would be disappear soon.
When you cook deep-fry, it
is effective to prevent the oxidization
of the food, mix the eating green
tea and powdered tea with bread
crumbs, otherwise, mix tea leaves
of Issendashi Cha
(freshly drawn tea) with coating
and fry.
Removing oil tan (the
oxidized and brownish food with
bitter taste which is stored in
refrigerator for a long time) of
dried fish (for example) preserved
in the refrigerator, a quick washing
with tea is recommended beforehand. |
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| Ingredients/ | 3
tablespoon Issendashi cha ba (the
leaves of freshly drawn tea)
20g sakura shrimps
50g burdocks
Coatings (50g flour, 1/2 egg,
1/4 cup cold water)
Proper quantity
oil (for deep-fry)
Tea salt
(1 teaspoon baked salt, 1 teaspoon
cooking tea or powdered green tea)
Proper quantity green leaf |
| Methods/ | (1) | Cut
a burdock into shreds and steep
it in vinegary water (over quantity),
and remove bitter taste from it. |
|
| (2) | Make
the coating for tempura (mixed dumpling).
Break an egg and stir it, therefore
add cold water and mingle it sufficiently.
Shaking some flour and mingle it
slightly. |
| (3) | Put
tea leaves, sakura shrimp, and a
burdock into a ball. Add (2) little
by little, and get it into the proper
shape, and french-fry in the oil
at medium heat. |
| | (4) | Spread
a cooking paper on a pan, roast
salt until it becomes smooth, and
combine it with the cooked tea or
powdered tea, and season (3) as
tea salt. | |  |
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The
"abura yake"(the oxidized
and brownish food with bitter taste
which is stored in refrigerator
for a long time) and oxidation of
foods with the time passing, will
change its ingredients into the
lipid peroxide harmful to the body.
If the ingestion of it into the
body happens, a disability of organization
and internal organs in the body
will occur. For the sake of that,
the aging hastens and it becomes
the cause of adult's disease such
as cancer.
Tea has a rich nutrition.
Among them, antioxidant properties
such as carotene, vitamin C and
E are contained sufficiently.
Moreover, it is expected that the
effect of catechin work as "a
natural and gentle medicine with
the effect of antioxidant property
to the body" which protects
the oxidization of the fat.
The antioxidant properties of the
Epigallocatechin Gallate
(EGCG) whose effects are 20 times
of vitamin E! Before cooking, our
body could be protected from the
harmful bacteria, washing the foods
with tea drops, mix the ingredients
with Issendashi tea leaves or powdered
tea, with using tea as ingredients.
Needless to say, while eating the
dishes, a cup of tea would be fine
to protect bacteria. |
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