Slow Food is food with love. Let%s screw Fast Food. You can feel good for everyday life. This can be the best medicine for you. With Slow Food, you can expect good sex, not only physical but also mental..
.taking time and relaxing. Here, in this column, I’ll introduce an easy, quick meal. In a later Delta, I’ll explain the more complex Japanese Food.
Food culture in the Netherlands is not so bright compared to other European countries, like France or Italy. But there is hope. People tend to enjoy through food, gathering and cooking together. That creates the healthy Slow Food environment.
Cooking is easy. Food is a lot tastier by committing a bit more labor, more than frozen pizza. Today’s column introduces a trick for the food: It’s about the use of a Pinch of Sugar, compared to salt. A little bit of sugar creates another layer on top of the food and makes the food tastier. The salt taste actually gets more emphasized, so add sugar rather than more salt. The typical Japanese taste combination is a combination of sugar, soy sauce, and ginger.
Taji’s Recipe
This recipe requires one small box of mushrooms, sauté cooked, for 15 minutes.
Ingredients
Mushrooms: cut each mushroom into 4 pieces
Pinch of ground pepper
Soy sauce, 2 large tablespoons, or ± for your preference
Sugar: 1 large tablespoon
Ginger: 1 teaspoon (skin of the ginger must be peeled off; ginger is either finely chopped or ground into a paste)
Oil
Butter: tablespoon small size
Chopped green onion
Directions: Add oil in pan and heat over medium heat. Add mushrooms and pepper. 1-2 minutes later, add rest of the ingredients, cook until soft. Then, turn off the heat and add butter. Serve with the chopped green onion on top. If you’re a meat lover, add pork or beef in the early cooking stage.
Note: Measurements of the ingredients are not exact. Measuring is basically a waste of time. If you want to be good at cooking, trust your own instinct and find out by tasting. And remember, be sure to add spices and sauces little by little, because you can’t reduce the taste once you’ve added too much.
Slow Food is food with love. Let%s screw Fast Food. You can feel good for everyday life. This can be the best medicine for you. With Slow Food, you can expect good sex, not only physical but also mental…taking time and relaxing. Here, in this column, I’ll introduce an easy, quick meal. In a later Delta, I’ll explain the more complex Japanese Food.
Food culture in the Netherlands is not so bright compared to other European countries, like France or Italy. But there is hope. People tend to enjoy through food, gathering and cooking together. That creates the healthy Slow Food environment.
Cooking is easy. Food is a lot tastier by committing a bit more labor, more than frozen pizza. Today’s column introduces a trick for the food: It’s about the use of a Pinch of Sugar, compared to salt. A little bit of sugar creates another layer on top of the food and makes the food tastier. The salt taste actually gets more emphasized, so add sugar rather than more salt. The typical Japanese taste combination is a combination of sugar, soy sauce, and ginger.
Taji’s Recipe
This recipe requires one small box of mushrooms, sauté cooked, for 15 minutes.
Ingredients
Mushrooms: cut each mushroom into 4 pieces
Pinch of ground pepper
Soy sauce, 2 large tablespoons, or ± for your preference
Sugar: 1 large tablespoon
Ginger: 1 teaspoon (skin of the ginger must be peeled off; ginger is either finely chopped or ground into a paste)
Oil
Butter: tablespoon small size
Chopped green onion
Directions: Add oil in pan and heat over medium heat. Add mushrooms and pepper. 1-2 minutes later, add rest of the ingredients, cook until soft. Then, turn off the heat and add butter. Serve with the chopped green onion on top. If you’re a meat lover, add pork or beef in the early cooking stage.
Note: Measurements of the ingredients are not exact. Measuring is basically a waste of time. If you want to be good at cooking, trust your own instinct and find out by tasting. And remember, be sure to add spices and sauces little by little, because you can’t reduce the taste once you’ve added too much.
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