|
||||||
|
||||||
|
||||||
|
||||||
| Fully enjoyed summer with salad and bread of each country |  |
|||
| 31th Cross Cultural Exchange Salon held on July 13 at Komisen Haruta Higashi | ||||
 |
 |
 |
 |
| Peru Choritos a la chalaca (Marinated blue mussel） |
China BangBangJi (BanBanChicken) |
Brazil Torta de atun (Tuna Torta) |
Japan Potato Salad |
| Debora Taniguchi | O kikin＆Ryu Ei | Paura & Paroma Kawakami | Yuko Horiike |
| Theme of salon was “ simple and convenient home cooking of each country” | |||
| Participants fully enjoyed making all together such home cooking, except blue mussel, which could be freely served to usual table. |
|||
| ＊Min. story of deciding menu |  |
|
| “Very Hot.!! Want to feel refreshed by eating salad !! Decided salad to be main menu of salon based on such voices. Participant of each country talked ・・・ ☆ Salad was fine, but Torta was simple and best (Brazil) ☆ As for salad, recommended marinated blue mussel (Peru) ☆BanBanchicken that was all hand made from seasoning soy might be best ( China ) ☆ Potato salad seemed to be foreignfood, but it was originated by Japan. As mentioned above, various ideas were being generated one after another, and final menu became relatively heavy as result. We prepared full course of meals quickly, additionally cooking e.g. Enpanada and Inka-coke purchased at Peruvian shop, and Chinese soup and blue mussel soup.. |
Four groups started cooking after introducing instructor of each country. I felt differences in culture only by seeing cooking activities because cooking procedure and circumstance were different obviously.   |
|
| We enjoyed meals listening piano and viola performance and then song “Biwako
Shuko No Uta” in chorus. Due to many foreign residents, we could hear Portuguese, Spanish and Chinese language. A talking became lively by taking meal together with new comers and single participant. The salon was very cheerful. We cleaned up all together after salon. Very enjoyable day !! 31th Cross Cultural Exchange Salon |
||
Trans lated by Hirosi Horiike
