世界の料理

i
ii
iii
iv
Preface

This book is a collection of recipes for dishes introduced in the World Cooking
Class held by the International Exchange Section Office in the Faculty of
Agriculture at Kyoto University. 128 recipes represent 27 countries and regions
throughout the world.

Each year more than a hundred international students, research scholars, and
visiting professors from all over the world are registered in the Kyoto University,
Faculty of Agriculture. Since eating is universal, I decided to create an international
cooking class as a place and means for intercultural exchange. During each session,
an international student was to direct the cooking of several dishes from his or her
country. Participants were to prepare the meal together, and afterwards they
would eat together what they had prepared. These sessions were held once a
month, except during academic breaks, from September 2004 through December
2008. Session by session, the number of participants increased, always far
surpassing our budgeted number of twenty. Some students brought their families
along. Soon not only students, but international research scholars and wives of
visiting professors as well came to assume the role of chef.

The photographs offered here, with a few exceptions, were taken by me during
the class sessions. As you can see, we lacked the proper dishes: Soup is served in
wooden bowls and dessert in teacups. Please accept these pictures as the true
record of an event. All the dishes included here are ordinary family food. Most of
them are not particularly difficult to make. I hope you will try making some dishes
that you have never tasted before and step into another world. I will be pleased if
this book makes some little contribution to international cultural exchange.

Katsuko Morita
Kyoto, Japan
March 2013
v
vi
Explanatory notes
Measurements
1 C = 1 cup = 200 cc
1 T = 1 tablespoon = 15 cc
1 t = 1 teaspoon = 5 cc
Ingredients are listed in order of use.

As far as possible, the original language name of each dish is indicated in parentheses
after the English name.

Dishes for each session appear in the following order: soup, main dish, rice or bread,
salad, dessert.

The "chefs" are introduced as follows:
Name of Country
Name of Chef ( the family name is written in capital letters)
Affiliation and Status at Kyoto University
Field of Specialization
About the Chef
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1 pork tenderloin, sliced or cubed
16 dried apricots, soaked in water 1 hr
1 t sage
cup lemon juice
zest of one lemon
2 cups celery, sliced
salt and pepper to taste

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17
1. Simmer apricots, sage, lemon juice and lemon zest 5-6 min in cup apricot soaking liquid, Set
aside.
2. Line bottom of baking dish with celery. Layer pork on top. Season with salt and pepper.
3. Bake at 180C for approximately one hour. 5 min before taking dish from oven, spread apricot
mixture over top.
4. Serve with green vegetable and Roasted Potatoes with Rosemary.

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4 medium potatoes, peeled and quartered
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1 t rosemary
30 cc olive oil
1-2 cloves garlic, crushed (optional)
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1. Toss all ingredients together.
2. Bake 45 min at 190C.
Instructions:
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1 cup warm water
2 t yeast
2 T sugar
1 or 2 eggs
1 t salt
2 T vegetable oil
flour as required
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1. In large bowl, combine water, yeast and sugar. Mix and set aside
10 min.
2. Add egg(s), salt, oil and 1 cup flour to begin with. Blend well with
hand mixer.
3. Add enough flour to begin kneading. Continue kneading at least
10 min, adding flour as necessary, until flour does not stick to
fingers.
4. Let rise another 30 min or until doubled in size. Divide into 12
round rolls.
5. Bake 30 min at 185 C.
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1. Combine all ingredients in large serving bowl.
2. Toss with salad dressing and serve.
Lettuce, torn into bite size pieces
cucumbers, sliced
grapefruit, chopped
roasted sunflower seeds
salad dressing of choice
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Ingredients (makes 12):
Instructions:
Ingredients:

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1. Beat together butter, sugar, eggs and lemon zest.
2. In separate bowl, mix flour, baking powder and salt.
3. Alternately add dry ingredients and milk to butter mixture and blend well.
4. Add walnuts.
5. Transfer to 10 cm x 22 cm cake pan and bake 50 min at 190C.
6. Mix lemon juice with granulated sugar. Pour over warm cake.
1/2 cup butter
1/2 cup sugar
2 eggs
zest of one lemon
1 cups flour
1 t baking powder
1/2 t salt
1/2 cup milk
1/2 cup walnuts, chopped
juice of one lemon
1/4 cup granulated sugar
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Wife of Visiting Professor, Dr. Malcom
Wildlife Management]|=)
Malcolm-sensei's wife is J apanese and an excellent cook. Because of
time constraints, she baked the rolls and lemon cake in her oven at home
and brought them in for us. How delicious all the dishes!
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Instructions:
Ingredients
(makes one 10 cm x 22 cm cake):
21

Ingredients (serves 5-6):
10 black mushrooms
200 g shrimp
1 t salt
2 t cornstarch
vegetable oil for frying
1 scallion, chopped
1 slice ginger, minced
1 t shaoxing wine
1 L water
1 block bean curd, rinsed and cubed
1 tomato, cut into bite size pieces
100 g ham, chopped
1 t powdered chicken soup base
100 g spinach, in 2-3 cm lengths
sesame oil to taste
black pepper to taste

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1. Soak black mushrooms in water till soft. Trim, rinse, and chop. Set aside.
2. Mix shrimp with salt, and cornstarch. Marinate 10 min.
3. Heat oil in pan or wok. Fry shallot and ginger 1-2 min, then add shrimp and fry till shrimp turns pink.
Add wine, then remove shrimp and set aside.
4. Add 1 L water and bean curd to pan and bring to boil. Add black mushrooms and return to boil. Next
add tomato, ham, shrimp, salt and soup base. Finally, add spinach.
5. Serve sprinkled with sesame oil and black pepper.
Instructions:
2
1. Soak black mushrooms in water till soft. Trim, rinse, and chop. Set aside.
2. Mix shrimp with salt, and cornstarch. Marinate 10 min.
Instructions:
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1. Mix chicken cubes with salt, 1t soy sauce and 1 t
cornstarch. Marinate 30 min.
2. Mix 1 t cornstarch with 2 t water.
3. Heat oil in pan 2-3 min; add bell peppers and
stir-fry 2-3 min. Remove.
4. Heat oil in pan 2-3 min; add carrots and stir-fry 3-4
min. Remove.
5. Heat oil in clean pan 1-2 min. Add chili and star
anis and fry until chili is
crisp; remove all chili and star anis from pan.
6. In same pan, fry scallion and ginger 30 sec. Add
chicken and stir-fry until chicken turns color. Add
shaoxing wine, remaining soy sauce and sugar.
When chicken is almost cooked through, add bell
peppers and carrots; stir-fry to mix well.
7. Then add cornstarch mixture (for gloss), nuts and
more scallions. Stir thoroughly and serve hot.
Instructions:
200 g chicken breast meat, washed, patted dry. cut into
bite size cubes
1 t salt
3 t soy sauce
2 t cornstarch
1 green bell pepper, diced
1 red bell pepper, diced
100 g carrots, in bite size cubes
3-4 dry red chili peppers
2 star anis
1 scallion, chopped
2 slices ginger, minced
2 t shaoxing wine
2 t sugar
50 g roasted peanuts
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650 g pork ribs, in 3 x 3 cm pieces with
bone in
3 t shaoxing wine
2 slices ginger, chopped
2 scallions, minced
1 stick cinnamon
2 star anise
3 t salt
cup dark soy sauce
50 g sugar
1T fermented bean paste
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1. Place ribs in large pot. Add enough water to cover; bring to boil,
skimming foam from water surface.
2. Add wine, ginger, scalliions, cinnamon, star anise and salt. Simmer over
medium-low heat 30 min.
3. Add dark soy sauce, sugar and bean paste. Simmer over medium heat
until meat is tender, then raise heat and continue cooking until liquid is
nearly evaporated.
4. Serve hot.
Instructions:
200 g pork (or chicken), cut into small bite size pieces
1 t salt
2 t shaoxing wine
1 t cornstarch
5 egg whites
25 cc oil
1 scallion, diced
2 slices ginger, chopped
50 g beef ham, chopped
3 T water
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1. Wash black mushrooms; mix with soy sauce, t soup base,
sugar, t salt and water. Marinate 2 hrs. Drain, reserving
liquid, and store mushrooms and marinade separately.
2. Dissolve t cornstarch in 1t water and set aside.
3. Heat oil in pan or wok 1-2 min. Add half ginger, stir-fry
several seconds until fragrant, then add black mushrooms
and stir-fry 1-2 min. Add marinade. Bring to boil and
continue boiling until almost dry.
4. Add cornstarch mixture and stir-fry until well mixed and
glossy.
5. Press mushrooms into round bowl, then reverse bowl to
transfer mushrooms to serving plate.
6. Heat oil in clean pan: add remaining ginger and broccoli and
stir-fry 1-2 min. Add remaining t salt, t soup base and
stir-fry 1 min longer; add 3 T water and cook 2-3 min
longer.
7. Arrange broccoli in circle around mushrooms and serve.
100 g dried black mushrooms
1 T light soy sauce
1 t sugar
1 t salt
1 cup water
t cornstarch
2 slices ginger, minced
1 head broccoli, cut into small florets
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Instructions:
1. Combine pork (chicken) with salt, wine and cornstarch;
marinate 10 min.
2. Mix marinated pork (chicken) with egg whites. Heat 20 ml
oil in frying pan. Add pork (chicken) mixture and stir-fry
till color changes. Remove from pan.
3. Heat 5 cc oil in clean pan. Add shallots and ginger, then
ham, then water and soup
base; bring to boil.
4. Add pork (chicken), stir to mix well, and serve.
Instructions:
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Ohonsan arr1vod at tho !ntornat1ona! Lxohano Soot1on off1oo
two hours boforo hor o!ass and mado oarofu!, thorouh
proparat1ons, a!! by horso!f, 1n ordor to toaoh us to mako s1x
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Instructions:
Filling
300 g ground pork, beef or chicken
3 t light soy sauce
1 t salt
1 t sugar
3 t shaoxing wine
1 slice ginger, minced
1 scallion, minced
Dough
350 g hard flour
150 g soft flour
15 g dry yeast
1 cup water
15 g sugar
1 t salt
Garnish
Sesame seeds or minced scallions
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Ingredients (makes about 20):
1. Combine all filling ingredients and set aside.
2. Mix 250 g flour, yeast, sugar and salt. Stir in 100 cc warm (30-35
C) water and
knead into soft, smooth dough. Allow to rest until doubled in size,
2 hrs or more.
3. Add remaining flour and cup water to fermented dough and
knead to form
manageable dough.
4. Divide into 20 equal portions. Roll each portion into ball, press flat,
and wrap 15 g filling inside.
5. Heat oil in large pot. Line up buns in pot, and add cup water.
Cover pot and steam-fry 10 min.
6. Serve sprinkled with sesame seeds or minced scallions.
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100 g shrimp, cleaned and peeled
T sake
salt
1 T vegetable oil
1 egg
1 bunch Chinese chives, cut into 1 cm
lengths
150 g ground pork
2 T soy sauce

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1. Marinate shrimp 10 min with sake and salt. Chop to desired size.
2. Beat egg with pinch of salt. Heat oil in frying pan, add egg, and scramble roughly. Cool.
3. Place all ingredients in bowl and mix with hands.
Instructions:
Ingredients (30 dumplings):
Ms. jWANG Xinyan
Doctoral Student
Regional Environmental Economics j)j=)

Ms. ]ZHAO Hai Yan
Research Scholar
Farm Management | #=)

We were all enthralled by the elegant way these two women wrapped their dumplings. At first we
were clumsy, but eventually we all learned to do it too. Before long the table was covered with rows of
dumplings and we were quite proud of ourselves. Then we boiled the dumplings, ate a lot of them,
and enjoyed every one.
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200 g beef ground meat
1 rib celery, minced
1 white leek, minced
2 T soy sauce
1 T vegetable oil
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Combine all ingredients in bowl and mix with hands.
1. Knead dough again lightly. Shape into 3 cm diameter stick.
Cut or tear dough stick into 10 g pieces.
2. Flatten each dough portion with palm; roll out with rolling
pin.
3. Place 1 t filling on each wrapper; fold dough in half and
press with thumb and forefinger to seal. (See picture.)
Take care not to make holes in wrapper.
4. Drop in ample boiling water and cook 5 min. Remove and
drain. (Or you may freeze them for later use.)
5. Serve plain or with combination of black vinegar, soy sauce
and grated garlic.
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Instructions:
Ingredients :
Instructions:

PO
200 g flour
2 T vegetable oil or sesame oil for frying
1 T green onion, chopped
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1. Place flour in bowl and add water gradually to make smooth dough. Knead, then shape into ball and
roll out into thin sheet of dough. Brush one side with oil and sprinkle with green onion and salt.
2. Return to ball shape, then roll out again, into thin round.
3. Heat vegetable oil and pepper in frying pan and fry each dough round till golden brown and cooked
through.
Instructions:
Ingredients (makes 1 cake):
ake smooth dough. Knead, then shape into ball and
with oil and sprinkle with green onion and salt.
n round.
China,Shanghai water village Zhujiajiao Ferry from Kowloon to Hong Kong island

PR
1 cucumber, julienned
1/3 carrot julienned
Judah s ear, shredded and boiled
1 egg
salt to taste
1 T-1 T light soy sauce
1 t sesame oil
1 t vinegar
5 g garlic
Chemical seasoning (optional)
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1. Beat eggs lightly. Heat oil in frying pan; pour thin layer of eggs
into pan to make egg pancake. Remove from pan and slice into
very thin strips of same length as cucumber pieces.
2. Mix together in bowl cucumber, carrot, Judah s ear, and egg.
Season with salt, soy sauce, sesame oil, vinegar, garlic and
optional Chemical seasoning.
Instructions:
_WW|
er of eggs
d slice into
Cold Vegetable Hors d oeuvre ( |;)
Dishes from
China 13
7
18 X
Ms. =LI Yan

Masters and Doctoral Student
International Rural Development [[)=)

Li Yan-san entered the Master Course in 2005. She is quiet and gentle, but is very polite and
enthusiastic about her study.
2005=|I]QjI/=1|],n7J|/7|]n,JII0(0
=[I/7|]j}n,7||/7|],

Ms. @,CAO Yang
Undergraduate& Masters Student
Food and Environmental Engineering | |)j=})
Cao Yan-san was always full of energy. She helped out by reading aloud the names of all the
Chinese students during the Welcome Party for newcomers.
@,AI;I,j/=#7I7n|0=0(J}7
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The male students contributed actively to the session, wrapping wontons and frying lots of
big, fat onion cakes to serve us the Chinese delicacies that J apanese like so much.
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Shanghai bund at dusk with reflection,China

cup vegetable oil
salt to taste
1 chicken, cut into large bite size pieces
1 T sugar
1 t vinegar
2 red chili peppers, sliced
star anise (prickly ash)
1 t salt
4 potatoes, cut into large bite size pieces
1 onion, cut into large bite size pieces
2 red bell peppers, cut into large bite size pieces
2 green bell peppers, cut into large bite size pieces

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Mountain view and the huts.
37
1. Heat oil and salt (to prevent splattering) in wok; add chicken, sprinkle
with sugar, and fry 3 min.
2. Add vinegar, red chili peppers, star anise and remaining salt to pan;
stir.
3. Add potatoes and onion and add water to cover. Simmer over low
heat until potatoes are cooked, 10-15 min. Finally, add bell peppers.
4. Serve in individual bowls on the top of Noodles for Big Plate Chicken
(recipe follows).
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Instructions:
Kuitun river canyon
Tianchi Lake

38
500 g flour
1 cup water
1 t salt
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1. Place flour in bowl and slowly add water and mix well. Knead 10 minutes, or until finger pushed into
dough leaves small imprint, then allow to rest 5-10 min.
2. Continue to knead to soften dough to appropriate consistency. Dough is ready when small bubbles
appear. (If there are holes in dough, continue to knead.)
3. Roll out dough to 3 mm thickness. Brush oil on both sides and cut into 1 finger width strips. Roll out
each noodle individually thin and long and place on oiled plate.
4. Cover and set aside till Tohokorodak is ready. Leftover noodles may be stored in freezer.
5. Bring water to boil in large pot. Add noodles and cook (about10 min).
6. Remove to cold water, then drain and serve topped with Tohokorodak.
Instructions:
Ms. ])@{[MAIMAITI Gulinuer
International Rural Development| [[)=)
Maimaiti-san came to study in J apan, leaving her husband and child in her homeland. Another
Uyghur student, Maruhaba-san, kindly explained some difficult parts of the recipes.
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39

cup vegetable oil
200 g chunk lamb (or beef or chicken),
1 t salt
6 carrots (1~1.5 kg), chopped fine
1 onion, sliced
2 cups rice, washed
2 cups water
Garnish
tomatoes
green bell pepper
salt
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1. Sear meat in oil till color changes; add salt. Remove meat from
pan.
2. Add carrots and onions to pan and saut until onion is
translucent.
3. Add rice and water, then place seared lamb on top. Cover and
simmer 20 min over low heat. Add more water if necessary.
4. Cut cooked meat into bite size pieces and place on top of rice, in
center.
5. Serve with salted mixture of julienned tomatoes and green bell
peppers as garnish.
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Vegetable and Harusam
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Julienne vegetables, mix with other ingredients. Toss with
dressing and serve.
100 g carrots, julienned
60 g rice starch noodles (harusame), prepared, cut
into 5-6 cm lengths
80 g cucumber, julienned
Dressing
3 T olive oil
1 T vinegar
ground red pepper
ground black pepper
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Instructions:

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40
1 large onion, chopped
3 T oil
head cabbage, sliced thin
1 kg potatoes, in 1 cm cubes
1 t ground sweet paprika
2 t cumin
1 t salt
1-2 L water
30 cc cream
1-2 T flour
250 g spicy sausages, optionally pre-fried, sliced
1 t dried marjoram

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Prague view of the Legli bridge
Porta Bohemica
41
1. Heat oil in large pot; add onion and saut until slightly brown.
2. Add cabbage, potatoes, paprika, cumin, salt and water to cover (1-2
liters). Simmer until potatoes are almost cooked through, about 10
min.
3. Combine cream and flour and add to soup, stirring constantly, to
thicken. Add sausages and marjoram, Continue cooking over
medium heat, stirring occasionally, 5 min.
4. Ladle into bowls and serve with bread.
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Traditional Czech Witch Puppet
42
250 g sausage, sliced
3 T olive oil
1 kg potatoes, in 1 cm cubes
3 T ground sweet paprika
1 t cumin
1-2 L water
125 cc cream
1-2 T flour
1 t dried marjoram
salt
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1. Heat 1 T oil in frying pan and brown sausages on all sides.
2. Heat remaining 2 T oil in large pot; add onions and saut until slightly
brown.
3. Add potatoes, paprika, cumin and water to cover (1-2 liters). Bring to boil
and simmer till potatoes are cooked through.
4. Combine cream (or water) and flour and add mixture to soup, stirring
constantly.
5. When soup thickens, add fried sausages, marjoram and salt. Reduce heat
and continue cooking 5 min.
6. Serve with bread.
Instructions:
When a student of Faculty of Agriculture, Kyoto University, was studying in Sweden, she became friends with the
student from the Czech Republic. Then when Martina-san came to Kyoto, the student told her about the World
Cooking Class and suggested that she contribute some recipes to my book, which I invited her to do. She prepared all
her dishes and brought them to our office for me to taste. The aroma of marjoram in her cabbage soup and sausage
stew whetted my appetite. The elaborate fruit dumplings and apple strudel were quite unfamiliar to me. The strudel
was crisp, a bit sweet, and delicious.
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Ms. Martina STANOVA
Masaryk University, Faculty of Arts
Friend of student in Faculty of Agriculture

Public national monument - cathedral
of St Vitus, Prague, Czech republic.
43
250 g yogurt or cottage cheese
200 g semolina
50 g butter
1 egg
pinch salt
fresh berries (strawberries, rough chopped, or
blackberries, raspberries, blueberries)
Topping
bread crumbs
sugar
butter
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1. Combine yogurt or cottage cheese, semolina, butter, egg and
salt in large bowl. Mix well to form dough.
2. Pull off pieces of dough of appropriate size to wrap fruit; flatten
into 5mm rounds.
3. Place 1 T berries in center of each round; wrap fruit in dough to
form round dumplings and seal tightly.
4. Drop dumplings into boiling water and boil 8-10 min. Remove
and pierce dumplings with spoon to allow water to escape.
5. Serve with mixture of breadcrumbs and sugar fried in butter.
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1. Combine flour, shortening, egg, vinegar and salt in large
bowl. Mix to form dough stiff enough to be rolled out,
adding water if necessary. Allow dough to rest, covered
with dry towel 30 min.
2. In separate bowl, combine apples, raisins, walnuts, sugar
and cinnamon.
3. Roll out dough into 3 thin rectangles, making sure there are
no holes.
Sprinkle with breadcrumbs, to soak up extra juice from
apples.
4. Place line of filling across middle third of each rectangle of
dough. Carefully fold up the two other thirds and seal them
in the middle. Then seal the ends as well. Check again to
make sure there are no holes in the dough.
5. Bake at 150 C, 30 min or until crust is golden.
Apple Strudel (Yablecny Zavin)
Dishes from
C
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5
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Instructions:
Ingredients (makes 20-30 dumplings):
Instructions:
300 g flour
100 g lard, oil, or butter
1 egg
1 t vinegar
pinch salt
bread crumbs
Filling
3 apples, peeled, cored, and coarsely grated
or chopped fine
1/2 cup raisins or to taste
1/2 cup walnuts or to taste, rough chopped
2/3 cup sugar
2 t cinnamon
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Fruit Dumplings(Ovocne Knedliky)
Dishes from
Czech Republic 3
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100 g chickpeas (garbanzo beans)
salt to taste
1 t ground cloves
1 t dry mango powder
1 t ground black pepper
1 t red chili powder
1 t ground cumin
1 t ground carom seeds
1 t dry ground ginger
1 green chili peppers, chopped, (optional)
juice of fresh lemon
Garnish
1 large tomato, chopped
cilantro (fresh coriander leaves), chopped fine (optional)
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1. Soak chickpeas in water 8 hrs or overnight.
2. Add salt to taste and cook over low heat till chickpeas are soft (1-2
hrs) or pressure cook on low hr.
3. Add all spices and optional chilies and mix well. Simmer until spices
blend well into curry. Add lemon juice.
4. Garnish with chopped onions, tomatoes and fresh coriander leaves.
Serve hot with Bhature, Puri or white rice.
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Instructions:
46
250 g all purpose flour
salt to taste
approx 1 cup soda water
vegetable oil for deep frying
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1. Place flour in bowl; add salt according to taste. Gradually add soda water to knead into soft dough.
Cover and let rest 1 hr.
2. Form dough into smooth round balls of ping pong ball size. Roll out with rolling pin into thin (2mm) flat
rounds.
3. Deep-fry till golden brown on both sides.
4. Serve hot with chole, pickle and salad.
Instructions:
Ingredients (makes 15-20):
Mr. And Mrs. Sandeep GOEL
Doctoral Student and his Wife
Reproductive Biology@|=)
As for the genuine Indian bean curry, spice worked and was delicious. While we were all absorbed in cooking, the Goels' cute
two year old son was drawing on the classroom walls with chalk. I remember suddenly noticing this after the class and
scrambling to erase his artwork.
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Mixed Vegetable Yogurt (Raita)
Dishes from
India 3
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cup fresh yogurt
salt to taste
tomato, chopped fine
onion, chopped fine
cucumber, chopped fine
t red chili powder
t ground cumin
cilantro (fresh coriander leaves), optional
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1. Whirl yogurt in blender till evenly smooth. Add salt
according to taste.
2. Add tomatoes, onions and cucumber. Add the spices and
mix well. Garnish with chopped cilantro if desired. Serve
with curry and bread.
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1. Soak rice in water hr. Drain.
2. Bring milk to boil in saucepan; add rice. Cook over low
heat, stirring occasionally to avoid sticking to bottom or
sides of saucepan. Add sugar when milk just begins to
thicken.
3. Remove from heat when milk appears thickened. Add
coconut powder and cardamom.
4. Serve in individual dishes, garnished with dry fruits or nuts.
Serve hot or chilled.
75 g Basmati rice
2 cups milk
75 g sugar
1 T coconut powder
t ground cardamom
3-4 each: dried fruits (raisins) or nuts (almonds or
cashew nuts), crushed
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Rice Custard (Kheer)
Dishes from
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These dishes are prepared on special occasions such as weddings and parties when friends and relatives gather,
but families sometimes enjoy them on ordinary weekends too. The recipes are passed down, mother to daughter,
from generation to generation.
Notes :
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Instructions:
Instructions:

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1 kg chicken, cut into 3 x 4 cm pieces
salt to taste
1 t turmeric
4 T yogurt
cup vegetable oil
1 knob ginger, ground to paste
6 cloves garlic, ground to paste
2 cups sliced onion
4 tomatoes, chopped fine
2 T ground sesame seeds
1 T curry powder
ground chili pepper to taste
1 cup coconut milk
1/2 cup coriander (cilantro) leaves
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(Naralachya D
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Taj Mahal
49
1. Marinate chicken with salt, turmeric and yogurt 30 min.
2. Het oil in large pan. When oil starts from sides of pan, add
ginger and garlic; stir until fragrant.
3. Add onions and fry till golden brown. Add tomatoes and stir
well.
4. Add chicken, sesame, curry powder and optional chili powder
and stir well. Cover pan and cook 5-7 min.
5. Add coconut milk and stir. Continue simmering until chicken is
cooked through.
6. Garnish with coriander leaves and serve with puri or hot rice.
1. Marinate chicken
2. Het oil in large p
ginger and garlic
3. Add onions and f
well.
4. Add chicken, ses
and stir well. Co
5. Add coconut milk
cooked through.
6. Garnish with cor
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Tapioca Croquettes
(Shabudana Vada)
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1. Immerse tapioca in water 30 sec and drain. Allow to rest 1 hr.
2. Boil potatoes in water till soft; mash.
3. Combine potato, tapioca, salt, peanuts, cumin and chilies.
4. Divide mixture into ping pong size balls. Flatten each ball to make disc of 1 cm thickness.
5. Heat oil in deep pot to 160-180C. Deep-fry discs in oil till golden.
6. Mix all sauce ingredients together. Serve Vada topped with sauce.
Instructions:
200 g tapioca
4 potatoes
salt to taste
cup peanuts, crushed
1 t cumin seeds, crushed
4-5 green chilies, minced
oil for deep-frying
Sauce
6 T yogurt
salt to taste
t garlic, chopped
cilantro (coriander) leaf, chopped
ground paprika to taste
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51
Okra with Salmon
Dishes from
India 7
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1. Heat 2 T oil in frying pan and stir-fry okra until stickiness is gone.
Remove from pan and drain on absorbent paper.
2. Heat 1 T oil in large pan and add salmon. Turn after 2 min, and
cook 2 min more to brown other side.
3. Remove skin and bones and cut salmon into small (2 cm) pieces.
4. In clean pan, heat 2 T oil; add mustard and cumin seeds. When
both seeds crackle, add onion and chilies. Continue to cook,
stirring, till onion turns golden brown.
5. Add tomatoes and turmeric and stir 1 min. Add okra, and salt to
taste.
Stir to combine ingredients thoroughly.
6. Finally, add salmon and mix well.
7. Sprinkle with coriander leaves and serve hot.
Instructions:
5 T vegetable oil
200 g okra, sliced crosswise
1 medium salmon steak (about 2 cm thick)
t mustard seeds
t cumin seeds
cup onion, chopped
1 red chili pepper, chopped
1 green chili pepper, chopped
fresh tomato, chopped
t turmeric
salt to taste
2 T fresh coriander leaves
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52
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1. Place flour in large bowl. Add salt, sugar, bishop s seeds, and oil and mix well
2. Slowly add warm water, mixing flour by hand.
3. Work dough into non-sticky mass; knead till elastic and smooth. Cover with wet towel and allow to rest 1 hr.
4. Form dough into 10 equal size balls.
5. Flatten each ball and roll out to 2-3 mm thickness.
6. Deep-fry in oil until golden brown on both sides.
7. Serve hot with any vegetable or curry.
Instructions:
2 cups whole-wheat flour
t salt
3-4 T sugar
t bishop s seeds
2 t vegetable oil for dough
water as needed
oil for deep frying
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Ingredients (makes 10):
3 T vegetable oil
1 t cumin seeds
cup onion, sliced
2-4 chili peppers, sliced
1 cup (combined) peas, corn and carrots, diced
cup fresh tomatoes, diced
pinch turmeric
4 cups cooked rice
pinch salt or to taste

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1. Heat oil in large frying pan and add cumin seeds. When
cumin seeds crackle, add onion and chilies. Cook, stirring,
until onion is golden brown.
2. Add peas, corn and carrots. Continue to cook 1 min, stirring
well. Add tomatoes and turmeric. Stir again.
3. Add rice and stir well to combine ingredients. Add salt to
taste.
4. Serve hot.
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Instructions:
Fried Rice with Vegetables
Dishes from
India 8
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(Bhajyansah Paratlela Bhat)
1. Place flour in large bowl. Add salt, sugar, bishop s seeds, a
2. Slowly add warm water, mixing flour by hand.
Instructions:
{ _
Deep-Fried Bread (Puri)
Dishes from
India 9
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Ms. Shobha VILAS
Wife of Visiting Professor, Dr. Salokhe
Agricultural Engineering 3=)

Shobha-san always wore lovely in a Indian sari. She was an exceptionally good cook and
prepared a variety of delicious dishes. She had become proficient at yoga in India, so
several of us gathered once a week during the noon hour to learn from her. A time of peace
for mind and body.
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1. Spread crushed peanuts on bed of cabbage.
2. Heat oil in frying pan. Add chili pepper and cumin and mustard seeds; heat till
mustard seeds crackle.
3. Pour, seeds still crackling, over cabbage and peanuts. Mix well.
4. Just before serving, add salt, sugar and yogurt and mix again.
Instructions:
1/4 head cabbage, chopped, washed and drained
30 g peanuts, crushed
oil for frying
2 dried chili peppers
2 pinches cumin seeds
1 pinch mustard seeds
2 t salt
T sugar
10 T yogurt
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Instructions:
30
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Dishes from
India 10
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54
500 g beef, sliced thin
5 T kecap manis (sweet soy sauce)
onion, chopped
I T margarine
salt to taste
3 cm cinnamon stick
t nutmeg
2 cup water
2-3 tomatoes sliced
4 cloves garlic, minced
1 knob ginger, minced
2 cloves
cilantro leaves
black pepper
Accompaniment
1 head lettuce
300 g potatoes, quartered and deep-fried in oil
Spicy B
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ishes from

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the biggest temple in Bali,
Indonesia
55
1. Marinate beef in kecap manis for 30 min.
2. In large pot, saut onion till fragrant in margarine. Add salt,
cinnamon, nutmeg, garlic, ginger, cloves, cilantro and pepper; fry till
spices are fragrant.
3. Add beef with kecap manis. When beef loses red color, add 2 cups
water and tomatoes and simmer till tender.
4. Serve on lettuce with fried potatoes.
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barong-statue
Balinese statue hindu god, a !1tt!o fash1onod up.
Bali, Indonesia.
Kecap manis, it s like sweet soy sauce !
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56
600 cc coconut milk
T salt
2 bay leaves
1 t turmeric
500 g Indica rice
Water

Topping
100 g little anchovy
2 tomatoes sliced
3 eggs thin omelette, julienne
6 T fried shallots
6 shrimp crackers
100 g roast peanuts
vegetable oil

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Coconut M
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Dishes from

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1. Place coconut milk, salt, and turmeric in large pot and
bring to boil.
2. Add rice to pot and steam or boil 30 min.
3. Serve with relish arranged decoratively on top.
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Instructions:
Indnesian Shrimp Cracker.
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RT
30 g agar powder
3 cups water
2 T sugar
2 drops red food coloring
salt to taste
1 can young coconut
1 can jackfruit, chopped
1 can lychee, chopped
2 avocadoes, chopped
2L milk
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1. Place agar powder and water in saucepan and heat,
stirring, until dissolved.
2. Add sugar, red food coloring and salt.
3. Remove from heat, pour into square container, and chill.
4. When solidified, cut into 3cm cubes.
5. Serve in cocktail glasses with coconut, milk and fruits.
Instructions:
Ms. Elly KESUMAWATI
Masters and Doctoral student
Vegetable & Ornamental Horticulture ( {))=)
Elly-san knows just how to make everyone have a good time.
She was always quite popular here. After her cooking class,
we all had fun taking turns trying on her Indonesian costumes
and photographing each other. Besides her studies, Elly-san is
the mother of two. She works extremely hard!
Balinese little girl picking a flower
{ 2 1
eat,
d hill
Cool Tropical Fruit Dessert (Es Teler)
Dishes from

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58
1 chicken, halved or quartered
2 L water
2 stalks lemongrass
1 lemon leaf
3 T vegetable oil for frying
1 t grated ginger
1 t turmeric
4 kemiri
3 green onions, minced
1 celery, chopped
3 T fried onions (store bought)
100 g potatoes, peeled and sliced
150g rice starch noodles (harusame), boiled and cut
10cm
eggs, hard boiled, sliced
100 g bean sprouts, boiled

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Fragrant Chicken Soup with Harusam
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(Soto Ayam)
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ishes from

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Borobudur Temple Morning Sunrise in Yogyakarta, Java, Indonesia

1. Place chicken in deep pot. Add water, lemongrass and lemon leaf and
boil 30 min. Liquid should be reduced by one-quarter.
2. Remove chicken from pot and pull meat from bones.
3. Heat oil in separate pan and fry ginger, turmeric, kemiri, garlic, salt
and pepper (to flavor oil) add to soup pot.
4. Add green onion, celery, and fried onion.
5. Fry potatoes.
6. To serve, place noodles in bottom of bowl, followed by egg, potatoes,
bean sprouts, chicken, and soup stock.
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Instructions:
Torajan Boat Houses To Tora raja jann BBoat HHouses
60
1kg beef, cut into 1 x 2 x 2 cm pieces
1 T coriander powder
t black pepper powder
juice of 2 lemons
3 T kecap manis
1 T vegetable oil
24 bamboo skewers
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Beef Satay ( Sate Ayam
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Dishes from

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1. Combine beef with garlic, coriander, pepper, lemon juice, ketchup
manis and oil. Massage ingredients into chicken and marinate
15-20 min.
2. Thread 4-5 chicken pieces on each skewer and grill to well done.
3. Serve with peanut sauce.
Instructions:
Ms. Elly KESUMAWATI
Masters & Doctoral Student
Vegetable & Ornamental Horticulture {))=)
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SN
Peanut Sauce for Sate
Dishes from
Indonesia 6
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150 g peanuts
50 g palm sugar
50 cc water
3 T kecap manis

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1. Roast peanuts, crush them.
2. Add brown sugar, water and kecap manis; stir.
3. Brush sauce on skewers of cooked sate.
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1. Boil tapioca, then transfer to cold or ice water.
2. Dissolve hunkwe powder in small amount of coconut milk.
3. Bring remaining coconut milk to boil: add salt , dissolved
hunkwe powder, sugar, vanilla and tapioca, stirring to blend
well.
4. Make little square packages of 2 T mixture in plastic wrap,
chill in refrigerator and serve.
100 g tapioca
cold or ice water
50 g hunkwe powder (green pea flour)
500 cc coconut milk
t salt
100 g sugar
vanilla to taste

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Kantik Manis))

Dishes from
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Instructions:
Ingredients (24 bamboo skewers):
Instructions:

62
1.5 cup flattened barley
500 g boneless chicken, cut into bite size pieces
2 t salt
1 t turmeric
2 onion, chopped fine
sunflower oil for frying
1 carrots, grated
3 T tomato paste
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ishes from

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ranian IomaIo pasIe is Ihicker and darker
Ihan Ihe IomaIo pasIe soId in |apan and
conIains aImosI no waIer. When Iried, iI
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1. Wash barley and soak in water 30 min. Bring to boil and simmer 2-3 hrs
more.
2. To make chicken stock, place chicken in large pot with 7 cup water and
bring to boil. Skim off surface foam. Add salt, turmeric and 1 onion
and simmer 20 min over low heat.
3. After step 2 put the chickens in a flat plate and unbraid by two forks in
slices like 3 cm.
4. Drain barley and blend with mixer till smooth.
5. In separate pan, saut chopped onion in oil.
6. Place barley puree in chicken stock prepared in step 2 large pot. Add 1
onion, carrots and chickens. Simmer over low heat till reduced to
appropriate consistency.
7. In separate pot, fry tomato paste with a little oil for 2-3 minute. (It s
for tomato paste s color).
8. Add to reduced soup.
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Instructions:

Domed ceiling of Ali Kapu Palace
64
5 cup basmati rice, soak in water
1.5 g saffron
50 ml boiling water
1/2 cup zereshkbarberry)
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Pilaf with Saffron and Barberries

(Zereshk Polow)
Dishes from

Iran
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1. Cook rice according to directions on package.
2. Dissolve saffron in boiling water. Water will turn red.
3. Mix saffron water with 1/5 rice. Rice will turn bright yellow.
4. Transfer white and yellow rice to plate and garnish with zereshk.
Zoroshk(` /^') O`|I9n|J|W}|@,]W|,(;J)\]}I|1,
Zereshk (Barberry): A seasoning essential to Iranian cuisine, it adds both sweetness and acidity.
Zereshk is often used in dishes of mild flavor such as chicken or white fish.
Note:
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Instructions:
Khajoo bridge over Zayandeh river
Imam Mosque, Isfahan

Tomato and Cucumber Salad
(Salade goje khiar)
Dishes from
Iran 3
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3 cucumbers, diced
4 middle tomatoes, diced
1/2 onion, chopped fine
2 T lemon juice
1 t salt
1 T dry mint
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Mix tomatoes , cucumbers, onions with lemon juice, salt, dry mint.
Ms. Sara SABEIRI
Japanese language student E7Q@)
Sara Sabeiri-san came to Japan with her husband, who was studying at Kyoto University. She attended
the Japanese language classes offered by our International Exchange Section Office. I remember being
impressed by the vigor and efficiency of her cooking demonstration. We lost contact with Sara-san after
she returned to Iran, but Sara Ariafar, another Iranian currently studying Japanese here, kindly explained
difficult parts of the recipes and in addition gave us her own recipe for Tomato and Cucumber Salad.
Sara SABEIRI AI771.J@IE7I5|1|],[50E7Q7E7Q}
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Instructions:
66
500 g ground meat (beef, pork or chicken)
2 eggs
1 bunch of parsley, chopped fine
200 g ham, minced
2-3 T Parmesan cheese
bread crumbs as needed for meatballs
olive oil for frying
butter for frying
1 clove garlic
500 g tomato Sauce
pinch oregano
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Meatballs in Tom
ato Sauce

Polpette in Salsa de Pom
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ishes from

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Florence skyline at sunset
Capri, Naples, Italy
67
1. In large bowl, combine ground meat, eggs, parsley, ham, Parmesan
cheese, salt and pepper and breadcrumbs; mix until ingredients are
well blended.
2. Take small portions with spoon and shape into small balls.
3. Roll each ball in breadcrumbs and brown in oil and butter.
4. Heat oil in separate pan and brown garlic. Add tomato sauce, regano,
salt and pepper and cook 5 min.
5. Add meatballs and continue cooking 10 min over low heat.
6. Arrange in deep bowl and serve hot.
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Venetian alley
Rome Colosseum
68
1 kg broccoli, in small florets
3 cloves garlic
1 or 2 pinches chili powder (to taste)
2 T olive oil
50 g anchovy paste
500 g pasta (fusilli)
Parmesan cheese to taste
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1. Boil broccoli in hot salty water 10 min. Drain, reserving cooking
liquid.
2. Heat oil in large pan; add garlic and brown over low heat. Add
broccoli and chili powder. Cook over low heat 10 min more; add
anchovy paste (or crumbled anchovies).
3. Meanwhile, bring broccoli cooking liquid to boil in large pot, adding
water if necessary; add pasta and cook according to directions.
When pasta is cooked (about 10 min), drain and add to broccoli
mixture. Cook additional 2 min.
4. Add Parmesan cheese and serve hot.
Instructions:

Ms. Cecilia CORRADO LARONNE
Wife of Visiting Professor, Dr. J onathan LARONNE
Geomorphology | j#=)

Visiting Professor J onathan Laronne is Israeli; his wife Cecilia-san is
Italian. They make a very attractive couple. As Professor Laronne helped
prepare the meal, he engaged J apanese and non-J apanese alike in
animated conversation, giving rise to particularly good intercultural
exchange that day.
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Warm Soybean Sprout Salad
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2 T olive oil
1 T soy sauce
500 g soybean sprouts
pinch salt
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1. Brown onion in olive oil; add soy sauce and soybean sprouts. Stir
well and add more soy sauce to taste and salt. As soon as sprouts
have absorbed soy sauce and turned light brown, remove from
heat.
2. Serve warm.
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1. Mix flour and sugar in large bowl. Make well in center
and add eggs, mixing with wooden spoon to blend
thoroughly. When batter is free of lumps, slowly add
milk and cream, stirring continuously. Still stirring, add
salt and melted butter.
2. Allow batter to rest 1 hr in refrigerator.
3. Heat 20 diameter frying pan brushed with butter. Pour
single thin round of batter into pan to make one
pancake at a time. Cook 1 min, then turn and cook 1
min more, till pancake is very light brown on both
sides.
4. Spread each cooked pancake with chocolate paste or
jam; fold into quarters or sixths or roll. Serve dusted
with powdered sugar.
150 g white flour
60 g sugar
3 eggs
cup milk
cup cream
pinch salt
30 g butter, melted
chocolate paste
jam
powdered sugar
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Instructions:
Ingredients (makes 12 pancakes):
Dishes from
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Dessert Pancakes with Chocolate and Jam
(Crespelle con Cioccolato e Marmellata)
70
1. Beat eggs and mix with Japanese soup stock and seasonings.
2. Cut each strip of chicken into 4 pieces and sprinkle lightly with soy
sauce and sake.
3. Wash shrimp and cook lightly.Sprinkle with soy sauce and sake.
4. Sprinkle shiitake with soy sauce.
5. Put chicken, shrimp, steamed fish meat, mushrooms into each bowl
with lid. Pour egg mixture and mituba sprigs on top.
6. Cover with lid and steam for 2 min over high heat, then lower heat for
13 min.
7. Serve hot with lid. In summer, serve cool)
*How to Japanese soup stock(3 cup)
1 kelp 5 x 5 cm
10 g bonito flakes
3.5 cup water
Put kelp in the pot, add water and leave at least 30 min.
Heat kelp and water. Remove kelp from pot when brings to a boil.
Add dried bonito flakes. Simmer for 1 min and remove from heat and
strain.
2 eggs
2 cup Japanese soup stock*
2 t soy sauce
1 t salt
2 t mirin (if sugar 2/3 t)
4 shrimps
2 chicken breast meat (sasami)
4 Steamed fish meat (1/2 cm thickness)
4 shitake mushroomstrim stems
4 mitsuba sprigs
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250 g chicken thigh
1 carrot
1 burdock root
6 dried shiitake mushrooms
8 kidney beans or snow peas
1 block200 g)konnyaku
2 T vegetable oil
1 T sugar
3 T soy sauce
1 T cooking wine
1 T mirin
2 t starch + 1.5 T water
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1. Heat oil in a pot, and fry chicken in soy sauce and sugar for 2 min. and
set aside.
2. Add konnyaku, burdock root, dried shiitake mushrooms, carrots into the
same pot, and fry for 2-3 min.
3. Add Japanese soup stock and seasoning, bring to boil and add chicken,
cook over low heat for 15-20 min.
4. After soften vegetables, thicken the soup with starch.
5. Garnish with kidney beans and serve.
Instructions:
73
1 bunch spinach
Salt to taste
3 T sesame seeds, toasted and ground
1 T sugar
3 T dark soy sauce
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1. Wash spinach well. Bring water to a boil in a pot and add
salt. Add the spinach and boil 1-2 minutes. Immerse
immediately in cold water to retain color.
2. Squeeze out liquid with hands. Cut into 3-4cm lengths.
3. Mix ground sesame seeds with sugar and soy sauce.
4. Before saving, mix spinach and dressing.
1. Wash rice 30 min before cooking and drain in a sieve. Put the drained
rice, water and kelp in a pot and cook rice.
2. Mix the seasoning for sushi rice by heating to dissolve sugar and salt.
3. Put rice into a large wooden sushi bowl (rather a large bowl) and pour
seasoning for sushi rice over it. And mix thoroughly by fanning the rice
with a fan and let cool.
4. Put carrot, dried shiitake mushroom, dried soy bean, Japanese soup
stock and seasoning. Cook over medium heat for 15 min until liquid
evaporate.
5. Beat eggs and add sugar and salt. Make 4 thin layers in pan and cut 3
cm strips 2-3 mm wide.
6. Mix thoroughly small sardines and drained vegetables with sushi rice.
7. Place in a large plate or individual bowl and garnish eggs, snow peas
and red gingers beautifully and serve.
3 cup rice
3 cup water
5 x 5cm kelp
seasoning for sushi rice ( 60cc vinegar, 25g sugar, 1/2 t salt )
50 g dried small sardines (marine in a little seasoning for sushi rice)
1 carrot, cut into thin strips
6 dried shiitake mushrooms, soak in water and thin strips
30 g dried soy bean soak, soak in water and thin strips
1 cup Japanese soup stock
2 T sugar
4 T light soy sauce
8 snow peas, boil and thin strips
2 eggs (2 t sugar + salt to taste)
2 T pickled ginger, thin strips
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Instructions:
Instructions:
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1. Place agar powder and water in saucepan and heat, stirring, until dissolved.
2. Add boiled small beans, sugar and salt, stirring, until dissolved for 2-3 min.
3. Remove from heat, pour into square container, and chill in the refrigerator.
4. Cut 4-6 portions and serve.
2g agar powder
1 cup water
200 g (1 can) boiled small beans with sugar
2-3T sugar
1/2-1 salt
square container

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C
arnival in R
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Mrs. Katsuko Morita (Author and Editor)
Assistant Professor
International Exchange Section[5)
March 31, 2010 retired. j22 =8 )j)

It takes too long time to cook for more than 20 persons. So, I couldn t have a cooking
class. Here I introduced casual daily dishes.
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Japanese mailbox
Tokyo
75
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2 T olive oil for frying
1 whole chicken, cut into bite size pieces
1 T salt
1 clove garlic, crushed
2 T ginger, grated
cup onion, chopped
1 small can tomato paste
1 cup carrots, grated
cup green bell pepper, chopped
t ground red pepper
2 T Royco (Kenyan mixture of coriander, cumin,
cinnamon, fennel seed)
2 cups water

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1. In large pan with tight-fitting lid, heat oil over medium flame. Add chicken with salt and fry brown
quickly.
2. Reduce heat to medium low and add garlic, ginger and onion; cook 2-3 min. Do not allow garlic to burn.
3. Add tomato paste and simmer until chicken is tender, about 10 min.
4. Add carrots and green pepper and water. Stir thoroughly.
5. Add optional red pepper, cover pan and simmer, stirring occasionally, 10-15 min.
6. Add Royco; allow chicken to simmer 3 min more, and serve.

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The lake Nakuru
78
Chapati
Dishes from

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1. Mix flour and oil or ghee thoroughly with hands.
2. Stir salt into luke water and gradually add water to flour-oil mixture, forming soft, kneadable ball.
Knead 8-10 min or until smooth and elastic.
3. Remove dough to bowl, cover and allow to rest 30 min-2hrs.
4. Portion dough into 15 separate balls; dust each with extra flour. Roll out into thin, round chapatis.
5. Heat ungreased heavy skillet over medium heat. Add one dough round and press down gently all over
with spoon to help make chapati puff up. Cook until lightly browned; turn and brown second side.
Repeat with all chapati.
Instructions:
2 kg whole wheat flour
2 cups olive oil
T salt
2-2 cups luke warm water

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Pan-Fried Kale
(Sukuma)
Dishes from
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1. Heat oil over medium-high flame in large, deep, heavy-bottomed
pot or wok. Add onion and saut till just beginning to brown.
2. Stir in kale and carrots and saut 3 min. Do not allow kale to lose
green color.
3. Douse with water or stock. Cook gently over medium heat until
vegetables are tender.
Season with salt and pepper.
4. Transfer to serving dish along with some cooking liquid.
Instructions:
2 T olive oil
1 onion, chopped
1 kg leafy kale, stems removed, chopped
1 cup carrots, shredded
water or stock
t salt
pinch ground pepper to taste
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Ms. Mary MAKOKHA
Doctoral Student
Agricultural Facilities Engineering | @j3=)

I was astonished when Makokha-san showed up with five whole chickens, bones and all. J apanese rarely buy whole
chickens. Some J apanese students were impressed by the dynamic way she boned the chicken and did their utmost
to imitate her. We thoroughly enjoyed the rare treat of a Kenyan meal.
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150 g beef, in bite size pieces
2 t sesame oil
160 cc water
4 T doenzang (fermented bean paste)
1 block tofu, cubed
1 potato, diced
onion, chopped to intermediate size between tofu and
potato
1 red bell pepper, sliced
2 green chili peppers, sliced
1 leek, minced
6 cloves garlic, chopped
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Sungnyemun Gate in Seoul, South Korea
81
1. Pound beef with back of knife until tender; douse with sesame oil.
Saut in large pot, adding water and doenzang as you go.
2. When water boils, add potatoes and onions; cook till potatoes are soft
but firm.
3. Add leek, chili peppers, red pepper, garlic and tofu. Dish is done
when tofu rises to surface.
4. Each diner takes from the common pot as ingredients are cooked.
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Instructions:
Korean Hanji Craft
Descending Paper Lanterns
82
600 g beef, not frozen, sliced thin
1 onion, chopped
1 carrot, chopped
1 t sugar
1 T starch syrup
2 t ginger, minced
3 T soy sauce
6-7 cloves garlic, minced
1 T parched sesame seeds
1T sesame oil
maitake mushrooms, chopped
ground pepper
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Korean Barbecue (Bulgogi)
Dishes from

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1. Place meat in bowl. Add onion, carrot and mushrooms. Do not mix.
2. To make Bulgogi sauce, add (in order) to medium bowl: soy sauce,
sesame seeds, sugar, ginger, pepper, starch syrup, garlic and sesame oil.
3. Add sauce to meat, mushrooms and vegetables and mix until meat is
evenly coatedwith sauce.
4. Grill meat and mushrooms 10-15 min.
5. Eat hot off grill, as meat cooks.
Instructions:
Emperor palace at Seoul. South Korea.
Traditional korean wedding scene.
83
1 whole squid, well cleaned, skin removed, cut into
1 x 5 cm pieces
1 t sugar
1 t sesame oil
pinch salt
2 t garlic, chopped
100 g Chinese chives, chopped (2cm)
2 cups flour
1 cup water
1 egg
3 T salad oil for frying
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1. Mix squid with sugar, sesame oil, salt, garlic and Chinese
chives.
2. Place flour in bowl; add water and egg and mix well. Add
salt and mix again.
3. Combine squid with flour mixture and blend thoroughly.
4. Heat oil in hot frying pan and pour in half-ladle rounds of
batter, about 12 cm in diameter. Cook 3-4 min, turn and
cook other side 2-3 min more.
Ms. 5SONG m1nyoun
Undorraduato Studont
App!1od L1fo So1onoo | [)}=})
Sousan ot hor mothor to toaoh hor to mako Koroan food whon sho
wont homo to Koroa for summor vaoat1on, thon oamo baok and oookod
hor hoart out for us. Wo ran out of 1nrod1onts for oh1]1m1 and had
to dash to tho storo for moro.
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Instructions:
Ingredients (makes about 12 pancakes):

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Dishes from
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200 g fatty pork, sliced thin
200 g Chinese cabbage (hakusai) kimchi (slightly sour)
200 g vegetables (onions, green onions, bean sprouts,
etc.), cut into strips to match bean sprouts
salt to taste
soy sauce to taste
1 cake tofu, in large cubes
300 g cooked noodles (udon or Chinese noodles)

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Chunjeyun falls
85
1. Place large, heavy pot over medium high heat and add pork. Saut 2
min, then add kimchi and saut 2 min more.
2. Add vegetables and tofu, then water to cover. Place lid on pot and
simmer 5 min.
3. Add salt and/or soy sauce to taste.
4. Add cooked noodles and cook until heated through.
5. Diners help themselves from a common pot, as ingredients are
cooked.
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Samulnori dancers
Changdeokgung Palace
King Sejong Statue Mountain
86
1/2 cup semi-hard wheat flour
water
2 eggs
300 g vegetables and seafood of choice, in
bite size pieces (Chinese chives, squid,
baby clams) and whole shrimp
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1. Place flour in bowl. Gradually add water to make batter of appropriate nsistency.Batter should be
relatively thin, but thick enough to fall in liquid clumps from ladle. Water amount is critical.
2. Add vegetables and seafood (except shrimp) to batter and mix well.
3. Heat oil in frying pan over high heat. Pour one-quarter batter into pan and spread into thin round.
Cook 3 min.
4. When chijimi top is partly congealed, arrange shrimp over surface. Beat eggs and pour one-quarter
amount over vegetables and seafood.
5. Turn twice, adding oil as necessary.
Instructions:
87
Cold Harusame Noodles with Beef and Vegetables
Japchae
)
Dishes from
Korea 6
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5
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300 g beef + vegetables (carrots, onions, Chinese chives,
shiitake mushrooms, etc.), cut into 4 cm strips
100 g rice starch vermicelli (harusame), cut into 10 cm
lengths
3 T soy sauce
1 T sugar
2 t sesame oil
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1. Heat oil in frying pan and saut carrots 7 min. Add onions and
saut 7 min more. Add beef; cook 4 min. Add shiitake and
continue cooking 2 min, before adding Chinese chives; saut 2
min further.
2. Season with half amount of soy sauce, sugar and sesame oil.
3. In separate pot, boil vermicelli 3 min. Wash and drain.
4. In separate pan, saut vermicelli with remaining soy sauce, sugar
and sesame oil 2 min.
5. Add vermicelli to vegetables. Mix well, sprinkle with sesame seeds
and serve.
Prof. [|CHO Yong-Ki
Inviting Scholar 7J=
Landscape Architecture ( )'`)
Prof. Cho explained his recipes carefully in Japanese with a PowerPoint presentation
before we began to cook, so the procedures were extremely clear. Korean students
assisted him, frying chijimi after chijimi. Prof. Cho also brought with him a several
varieties of kimchi for us to sample.
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Instructions:
88
4 cups chicken broth
medium onion, diced
1 carrot, peeled and diced
1 rib celery, diced
Jalapeo pepper, seeded and diced
potato, peeled and diced
cup tomato paste
1 bay leaf
1 clove garlic, chopped
oregano to taste
salt and white ground pepper to taste
zucchini, diced
1 medium tomato, diced
1 medium boneless, skinless chicken breast,
poached and shredded
For Presentation
3 corn tortillas
1 cups shredded cheese
1 avocado, cut into 4-8 slices
Fresh cilantro (coriander) leaves (optional)
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Tortilla Soup
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1. In a large pot, combine chicken broth, onion, carrots, celery,
Jalapeo, potato, tomato paste, bay leaf, garlic and oregano.
Season to taste with salt and pepper and bring to boil. Simmer 25
min.
2. Add zucchini, tomatoes and shredded chicken breast. Bring to boil;
simmer 10 min. Remove from heat.
3. Cut tortillas into matchstick size strips. Saut in hot oil until crisp.
Drain on absorbent paper and set aside.
4. Serve, place tortilla strips in individual bowls. Cover with shredded
cheese and ladle in soup. Top with slices of avocado and cilantro
sprig (if available).
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Instructions:
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Pink Mountain Majesty
90
Guacamole:
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Avocado mashed with fine-chopped onion
salt, pepper, lemon juice, and chopped
green chili pepper.
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4 fresh Poblanos or large Jalapeos (or
other large, not-so-hot chili peppers),
rinsed
200 g cheese, sliced thin
1/2 cup flour
6 eggs (separated)
1 cup corn oil for frying
2 cups Salsa
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1. Preheat dry frying pan over high heat. Add chilies to hot, dry pan.
2. Watch and listen closely. When skins start to make popping sounds and to char in places, flip chilies over. When sides
are fairly evenly charred, remove from pan.
3. Wrap each chili in moist towel or place in sealed plastic bag to steam.
4. After several minutes, skin will come off easily; peel.
5. Cut slit almost full length of each chili pepper. Make small t incision across top of chili, near stem. Pull out fibers and
seeds and replace with slices of cheese.
6. Whip egg whites at high speed with mixer until stiff peaks have formed
7. Beat egg yolks with cup flour and salt. Mix yolks into egg whites and stir to form thick paste.
8. Heat oil in frying pan until bit of egg white sizzles when dropped into pan.
9. Roll chilies in cup flour, then dip in egg batter to coat evenly. Fry in corn oil, seam side down, then turn to cook all
sides until golden brown. Place on absorbent paper to drain.
10. Meanwhile, heat Salsa in medium saucepan. Place Chiles Rellenos on plate and pour Salsa over. Serve immediately.
Instructions:

Mr. Adrian ARAGON RAMIREZ &
Ms.Maria Magdalena ARAGON RAMIREZ (Adrian s sister)
Doctoral Student
Agricultural Systems Engineering :7'3=)
When Adrian-san's sister happened to be visiting Kyoto as a tourist, she joined her elder brother to present a
cooking class for us. Adrian-san is the gentle father of three, with a dazzlingly energetic Japanese wife.
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Dishes from
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Tortillas
300 g maize flour (or 1 package large tortillas)
1 cup water, as needed
300 g chicken or fajita meat, cut into strips
300 g meltable cheese, cut into strips
Jalapeo pepper, chopped
1 small onion, chopped
200 g mushrooms, chopped (optional)
guacamole, to taste

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1. Make Tortillas first:
Q Mix maize flour and water; knead to form masa dough.
Pinch off golf-ball sized piece of masa and roll into ball.
Set masa ball on piece of plastic and cover with another piece
of plastic. Shape into Thin, round tortilla either using a tortilla
press or rolling pin.
{ Carefully transfer tortilla to large hot, dry frying pan.
Cook about 30 sec on one side; gently turn. Cook about 50 sec
(it should puff slightly); turn back to first side
(Note: At this point you may continue directly to step 3 below.)
Cook 20 sec more on first side.
Remove and cover to keep warm.
2. In frying pan, saut onions, Jalapeo and mushrooms. Add
chicken (or fajita meat).
3. Place one tortilla in separate hot frying pan. Sprinkle with
cheese to taste.
4. Spread chicken (or beef) mixture on tortilla. Fold it into 2.
Flip to brown both sides.
5. Serve hot, with sliced tomatoes, chopped lettuce and
guacamole.
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1. Place Jalapenos in hot, dry frying pan.
2. Watch and listen closely. When skins start to make popping sounds and to char
in places, flip over. When sides are fairly evenly charred, remove from pan.
3. Let cool slightly and wrap in moist towel or plastic bag; remove skin.
4. Transfer tomatoes and Jalapenos to blender or mortar and add garlic and onion.
Whirl or pound until well blended. (Add water if necessary to blend smoothly.)
5. Taste and add salt if desired.
2 fresh tomatoes
2 fresh small Jalapeno peppers
cup water, or as needed
1 clove garlic
onion, sliced
salt to taste
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Instructions:
Instructions:
VO
250 g boiled bamboo shoots (If raw, soak in water at
least 24 hrs, changing water several times), sliced
2 T vegetable oil
large pinch grated ginger
3 T dried shrimp
1 t salt
3 cloves garlic, chopped
1 t (or to taste) fish sauce
approx 1 L water
4 basil leaves
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93
1. Heat oil in frying pan and stir-fry ginger, dried shrimp and bamboo
shoots. Season with salt and fish sauce.
2. Transfer to pot, add water and bring to boil.
3. Boil 15-20 min, until bamboo is tender.
4. Add basil and serve.
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Instructions:
Golden Rock, Kyaiktiyo
Pagoda, Myanmar.
Giant Lying Buddha, Bago, myanmar.
94
3 onions, rough chopped
4 cloves garlic, peeled and chopped
1clove ginger, chopped
2-3 stems lemon grass, chopped
tomato, rough chopped
T fish sauce
1 t ground turmeric
4 T vegetable oil
1 kg chicken without bones, cut into bite
size pieces
10 small potatoes, cut into bite size pieces
cup coriander leaves, chopped
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1. Process first 7 ingredients to smooth paste.
2. Heat oil in wide frying pan. Add paste and stir until paste begins to brown and all moisture has
evaporated.
3. Add chicken, then potatoes; stir well to coat all with sauce.
4. Cover tightly and simmer 20-25 min. Stir occasionally toward end of cooking time.
5. When chicken is cooked through, add coriander leaves. Cover and continue cooking 1 min, then taste
and adjust seasoning.
6. Serve with coconut rice.
Instructions:
Ingredients (serves 10 ):

Ms. Ya Min Thant (There is no equivalent of the family name in Myanmar)
Tropical Forest Resources and Environments| }$)=)
After every session two or three people ask to take some food home for their husbands to taste. This
time even more people took home food, for the whole family. The unusually varied group of
participants included a visiting professor from Canada, students from Indonesia, and a Mexican student
with family of five. Everyone enjoyed the rare experience of Myanmar cuisine.
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4 cups Indica (long grain) rice, washed and drained
2 cups water
3 cups coconut milk
2 T vegetable oil
1 large onion, peeled and quartered
1 T salt
1 stick cinnamon
3 cloves
3-4 bay leaves
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1. Place rice in electric rice cooker and add water along
with coconut milk, oil, onions, salt, cinnamon, cloves
and bay leaves; mix well. Turn on rice cooker and
cook as usual.
2. Remove cinnamon stick and bay leaves and serve.
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1. Fry onions and garlic in oil till golden; drain.
2. Just before serving, combine carrots, onion and garlic
mixture, peanuts, sesame seeds and oil.
3. Add salt or fish sauce by teaspoon to taste. Squeeze lime
over all and mix thoroughly.
50g onions, chopped
1 head garlic, minced
100g carrots, julienned
3T roasted peanuts, ground to powder
2T sesame seeds
3T vegetable oil for frying
salt (or fish sauce) to taste
1 T lime
1 Fry
Lim
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Dishes from
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Instructions:
Instructions:
Ingredients
(vary quantities according to taste and availability):
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Dishes from
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1. Heat oil in pan over medium heat. Add onions and stir 1 min. Add
potatoes and stir-fry till slightly brown. Add cauliflower and stir-fry
1-2 min longer.
2. Add ginger, garlic, curry and turmeric and enough water to cover
vegetables. Add salt to taste and tomatoes. Cook over medium heat,
adding water if necessary, until vegetables are tender. (Use less
water for thicker sauce.)
1 large onion, sliced
1 kg potatoes, cut into bite size pieces
1 kg cauliflower, in florets
50 g ginger, chopped
50 g garlic, minced
20 g curry powder
1 t turmeric
2 t salt
250 g tomatoes, cut into bite sized pieces
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ishes from

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Instructions:
Colorful rooftops of Kathmandu The top of the
stupa of
Swayambhunath
Buddhist monestary interior
97
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2T vegetable oil for frying
2 large onions, cut into bite size pieces
2 large green bell peppers, cut into bite size pieces
t chili powder
1 t ground cumin
4 chili peppers, cut according to preference
salt to taste
2 chicken breasts, cut into bite size pieces
2 tomatoes, cut into bite size pieces
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1. Heat oil in pan and saut onions and green peppers 2-3
min over medium low heat. Add chili powder, cumin, chili
peppers and salt; stir 1 min.
2. Add chicken to pan, cook over medium heat approximately
20 min, till done. Add tomatoes and cook 2-3 min more.
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Noto` Oh1okon Oh1!1 1s usod as ourry 1n d1fforont oooat1ons,
sorvod to spoo1a! uosts
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3 cups Basmati rice
1 t cumin seeds
1 t turmeric
1 knob ginger, grated
1 clove garlic, minced
2 chilies, chopped
1 large tomato, chopped
1 cup green peas
2 cups water
3 T lemon juice
salt
Optional Seasonings (according to personal
preference)
Cloves
cardamon
cinnamon
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Nepali Fried Rice
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1. Wash rice thoroughly; soak in water 1 hr.
2. Heat oil in pan; add cumin. When seeds start to change color, add turmeric, optionalcloves, cardamom
and optional cinnamon.
3. Add ginger, garlic and chilies. Cook over medium heat 1 min. Add onion, tomatoes and green peas;
continue cooking 2-3 min.
4. Drain rice and add to pan; stir gently 1 min.
5. Add water and salt. Cook over high heat, stirring gently but continuously.
6. When water is completely absorbed, add lemon juice. Lower heat. Cover and continue cooking 5-7
min or until rice is cooked.
Instructions:
Noto` Vootab!o Pu!ao 1s oaton on d1fforont oooat1ons !1ko wodd1n party, ot
toothor, and p1on1os.
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Yogurt with Fruit
Dishes from
Nepal 4
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500 g yogurt
1 banana, sliced thin
1 apple, sliced thin
200 g grapes
4 t sugar
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Combine yogurt with fruits. Add sugar, mix well and serve.
Nopa!
Ms. Shanta KARK!
Mastors and Dootora! Studont
P!ant Brood1n |Q=)
Bhutan
Mr. Gov1nda R!ZAL
Mastors and Dootora! Studont
P!ant Brood1n |Q=)
Shantasan from Nopa! and hor husband from Bhutan stud1od 1n tho samo rosoaroh !ab. Thoy soomod a
happy ooup!o, ofton soon wa!k1n toothor on oampus. !n tho oook1n o!ass, ho ohoorfu!ky fo!!owod hor
1nstruot1ons as ho ho!pod hor proparo tho moa!.
Shantasan I.5`}0.J[|y71|],7|0.7|@J}J
77|||],|Shantasan 0]I]7|7|||],
Instructions:
100
1 kg chicken remove the skin and cut into small pieces
2 T cooking oil
3 medium onions, thinly sliced
1 cup yogurt without sugar
2 t korma masala
T garlic paste
T fresh ginger paste
1 t ground coriander
1 t garam masala
1 t salt
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akisIan shares borders wiIh !ndia, China,
AIghanisIan, and !ran, and iIs cuIIure is
inuenced by aII Ihese counIries. Since Ihe
ma|oriIy oI PakisIanis are MusIim, mosI oI
Ihem eaI onIy HaIaI meaI, incIuding chicken, Iamb,
and beeI. They never eaI pork.
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1. Heat cooking oil in pan. Then put sliced onions to fry. Fry it to a
golden color. When the onion become golden remove it with a slotted
spoon.
2. Blend the yogurt and fried onion to a fine paste in a blender and keep
aside.
3. Add chicken to the remaining oil. Then add garlic paste, ginger paste,
corianderand salt. Stirring frequently for about 5 minutes.
4. Now add Korma masala and (add little water if the mixture sticks to
the bottom of the pan) fry for until the chicken meat become tender.
5. Stirring continuously, add a yogurt and onion mixtures and now cover
the pan cook at low heat until the oil separated from the gravy.
6. The dish is ready and serve hot.
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At gateway in front of main entrance
of Badshahi Mosque, Lahore, Pakistan.
Muslims in Karachi, Pakistan
Caravan of horses with cargo
overcomes mountains.

1 cup Channa Daal
1 T ginger past
1 T garlic past
2 small Onion chopped
1/4 t Cumin seeds
1/4 t Turmeric powder
1 long chopped Green Chillies
1 T Vegetable oil
Few Coriander leaves
1T Salan Masala
1/2 T gram masala
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1. Heat oil in a pan and add onion. Fry until brown. Now add salt, cumin seeds, ginger paste, garlic paste,
green chillies and tomato and cook until it become like a paste. You can add some water if it is stick
to pan.
2. Now boil Daal in separate pan in enough water, when the Daal become soft. Stop the heat and drain
out all the water.
3. Now mix the boiled daal with the paste already prepared and cooked it medium heat for about 5-10
minutes.
4. The dish is ready and serve it hot.
Instructions:
1/4
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Left: Makli hills, an ancient graveyard
spread over 10 Km some 100 Km
from Karachi, Pakistan. It is one of th
United Nations Heritage Site.
Right: Urs celebrations at Hazrat
Abullah Shah Ghazi (RA), patron Saint
of Karachi
103
Chicken Spicy Rice(Chicken Biryani)
Dishes from
Pakistan 3
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2 cup vegetable oil
2 medium onion, chopped
1 T ginger paste
1 T garlic paste
1 kg chicken with bone, cut into pieces
3 tomatos, chopped
2 cups yogurt with out sugar
1 T salt
3 cups Basmati rice
3 t Biryanai Masala
5 small green chili
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1. Heat cooking oil in pan over medium heat. Then add
chopped onions and cook until soft 6 to 7 minutes.
2. Now add garlic and ginger paste and cook for a while.
3. Now add chicken pieces, stir occasionally and turning the
chicken pieces. Cook until the chicken pieces become
tender.
4. Now add tomato and cook for about 3 min
5. Now add the Biryani Masala and to mix it completely. Now
add yogurt and fry it at low heat untill the chicken pieces
become brown and the oil separate from gravy.
6. At the moment now cook rice in enough water. You can
put water by guess but it should be enough to cover the
rice. Add salt and when water starts boiling check the rice
grain. The rice should not be fully cooked. Just press the
rice grain by finger if it is a little hard to smash it ok. Now
drain out all water from rice.
7. Separate half of the cooked rice and now spread the
chicken Baryani on rice. Now put the separated half of rice
on the top of Biryani and cover the Biryani completely.
Now fully cover the pan with lid and cook it at very heat
for 5-7 minutes. After this off the heat and put green
chilis, kept it for about 5 minutes as such. Now mix the
rice and Biryani.
8. The dish is ready and serve hot.
Instructions:

Nadar-san came to J apan after the conclusion of the World Cooking
Class, but since Pakistani cuisine is unfamiliar to many of us, I invited
him to contribute to the cookbook. I found all his dishes delicately spicy
and delicious.

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Dr. Nadar KARN
Research Scholar
Crop Science ||=)

NM
12 potatoes, cut into fingers
2 kg beef, cut into bite size pieces
juice of 2 small lemons
2 T mashed garlic
cup soy sauce
3 onions, sliced
2 red bell peppers, rough chopped
1 T oregano
scant cup vinegar
8 tomatoes, sliced
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Stir-Fried Beef with Fried Potatoes (Lom
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omo SaIIado is Peruvian represenIaIive
cooking. !I is a characIerisIic Io season
wiIh Asian seasoning by a Chinese
Iood-Iike recipe. Lomo is beeI.
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1. Deep-fry potato fingers in oil.
2. Marinate meat in lemon juice, salt and pepper, garlic and about
1/4cup soy sauce, 10-20 min.
3. Heat oil in large pan saut meat. When meat browns, add onions and
bell pepper, oregano, more about 1/4 cup soy sauce and vinegar.
Cook until onion is soft.
4. Finally, add potatoes and tomatoes. Mix well and serve.
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Catedral on plaza de armas mayor lima peru
View of the Cordillera Blanca
106
5 potatoesboiled and diced
2 large carrots, cooked and sliced
1 head broccoli, in small florets, boiled
2 cans corn
2 onions, sliced
4 cans tuna
juice of 6 small lemons
salt to taste
2 heads lettucetorn by hand
3 eggs, boiled and sliced, for garnish
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1. In large bowl, blend potatoes, carrots, broccoli, corn, onion and tuna. Add lemon juice and salt and stir well.
2. Serve on individual plates with bed of lettuce and slice of egg as garnish.
Instructions:
Peruvian Lama
Beautiful evening skies over Manu River
107
Rice with Milk Arroz con Leche)
Dishes from
Peru 3
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6 cups water
pinch salt
pinch cinnamon
2 cups mochi (glutinous) rice, washed and drained
500 cc milk
1 can condensed milk
100 g raisins
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1. Bring water to boil in large pot with pinch of salt and cinnamon.
And rice and cook, covered, until liquid is absorbed
2. Add milk, condensed milk and raisins and continue to cook 5-10
min, to consistency of paste.
3. Serve sprinkled with cinnamon.
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Ms. Carmen Rosa KAMECO SORIA
Masters Student
Microbial Biotechnology])=)
Carmen-san is a Peruvian of Japanese descent with fair complexion and
long, black hair. She speaks excellent Japanese and is an impressive cook.
Instructions:

NMU
10 cups water
500 g whole prawns or shrimps
1 onion, sliced
1 big tomato, sliced
2 small white radishes, sliced
12 long beans, cut into 5 cm lengths
4 green chili peppers
250 g spinach
pack of Sour Soup mix (Sinigang mix - available in
international food shops)
fish sauce to taste

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Ingredients (serves 8 people):

Dragon Boats
109
1. Boil the water. Add onions and tomatoes; lower heat and simmer for 5
minutes.
2. Add radish, long beans, chili pepper, and sinigang mix. Continue to
simmer for 3 more minutes. The pan should remain uncovered to
avoid discoloration of the vegetables.
3. Add prawns or shrimps and simmer again for 3 minutes.
4. Remove from heat and add spinach. Cover to steam vegetables within
2 minutes.
5. Serve while hot with fish sauce.
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banca bay mindoro island
110
500 g fish (any medium-size fish in season)
2 large tomatoes, sliced
100 g garlic, sliced thin
100 g ginger, chopped fine
200 g onion, sliced
4 pcs okra
2-3 t soy sauce
2-3 t vinegar
cup water
2-3 tablespoon olive oil
salt and pepper
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Fish in Vinegar Sauce (Paksiw)
Dishes from

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1. Clean the fish and rinse well.
2. Layer one-half tomato slices on bottom of pan. Sprinkle with
garlic, onion and ginger. This will serve as bed for fish.
3. Arrange fish on tomato bed and sprinkle with salt and pepper.
4. To make blanket for fish, layer more onion, garlic, ginger and
tomatoes over fish.
5. Add soy sauce, vinegar and water. Cover pan and boil over low
heat for 5 minutes.
6. Add olive oil and continue to cook for 2 more minutes.
7. Serve hot with rice.
Instructions:
Ingredients (serve for 5 people):
111
1 kg chicken, cubed
cup olive oil
300 g potatoes, peeled and cut into large cubes
200 g carrots, peeled in thick slices
100 g green peas
100 g olives
1 head garlic, crushed
1 large onion, sliced
2 cans tomato sauce
Mama Sita s Caldereta mix (available in international
food stores)
5 bay leaves
T salt to taste
3 green bell peppers, diced
2 red bell peppers, diced
Marinade
1 t salt
cup white vinegar
1 t crushed black pepper
cup soy sauce
1 head garlic, crushed
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1. Marinate chicken in marinade ingredients at least 2 hours
before cooking.
2. Fry chicken and set aside.
3. In separate pan, quick-fry potatoes, carrots, green peas and
olives with small amount of oil and salt and set aside.
4. Saut garlic and onions; add tomato sauce, chicken and
caldereta mix. Add boiling water until ingredients are
covered and simmer until tender.
5. Add the fried vegetables. Simmer for 3 minutes.
6. Add salt to taste. Remove from heat, add bell peppers and
cover to cook bell peppers slightly.
7. Serve hot.
Instructions:
Rich Chicken and Vegetable Stew
(Chicken Caldereta)
Dishes from
Philippines 3
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1. Boil pumpkin cubes in water until soft. Mash and set aside.
2. In separate saucepan, boil coconut milk over low heat, stirring constantly.
3. Add condensed milk and continue to heat, still stirring, until boiling.
4. Add mashed pumpkin and mix thoroughly.
5. Add raisins, sesame seeds and sesame oil. Remove from pan and chill.
6. Serve cold as dessert.
1 small whole pumpkin, peeled and cubed
1 can coconut milk
1 can condensed milk
100 g raisins
1 T sesame seeds
2 T sesame oil
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Ms. Emily Sucaldito ANTONIO
Doctoral Student
Integrated Coastal Managementu|=)
Since Emily's lab was in the Kyoto University Fisheries Research
Institute at Maizuru, it took her two hours to come to the main campus in
Faculty of Agriculture. Emily-san told us that she often catches and
cooks fish in Maizuru, and indeed she handled the fish with practiced
skill. After her class, she gave us a computer presentation about climate
and food culture in the Philippines.
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Instructions:

113
300 g chunk beef (any cut)
100 g onion, chopped
2 T vegetable oil
100 g carrots, grated
50 g tomato paste
350 g potatoes, peeled and cubed
500 g red beets, peeled and grated
20 g 6% vinegar
200 g cabbage, sliced into thin strips
bay leaves to taste
celery chopped, to taste
dill to taste
parsley to taste
cilantro (coriander) leaves to taste
green onions, chopped, to taste
black pepper
garlic, minced, to taste
sour cream
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Part of Red Square in Moscow, Russia
115
1. Put beef in large pot; add 1 -2 liters water and boil
1 hrs or until tender.
2. Meanwhile, saut onion in oil until golden. Add
carrots, then tomato paste (or fresh tomatoes and red
bell pepper). Stew 7-10 min.
3. Put potatoes in separate pot with broth from beef (add
water if les than 1 liters) and bring to boil; continue
boiling 15-20 min.
4. In another pan, saut beets with vinegar in oil 15 min.
5. Add cabbage and all cooked vegetables to broth; bring
to boil and continue cooking 5-10 min.
6. During last 2-3 min of cooking, add celery, dill,
parsley, coriander, green onions, black pepper and
garlic.
7. Serve with bowl of sour cream. Slice beef and serve
on separate plate.
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Instructions:
Left: Winter's garden in Peterhof, St. Petersburg
Right: Architectural details of St Basil's Cathedral
116
200 g cold cooked meat, cut into 1.5 cm
cubes
200 g cooked carrots
400 g cooked potatoes, cut into 1.5 cm
cubes
2 medium cucumbers, peeled and cut into
1.5cm cubes
1 cup cooked fresh or frozen green peas
1 medium onion, chopped
2 eggs, hardboiled and chopped
1 cup mayonnaise
8 sprigs parsley and dill, for garnish
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Dishes from

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1. In large bowl, combine meat, carrots, potatoes, cucumbers,
green peas, onion and egg.
2. Add mayonnaise and mix gently so ingredients retain shape.
3. Garnish with parsley and dill and serve.
Instructions:
Ms. Olga RUSALIMOVA
Wife of Visiting Professor, Dr. Pavel BARSUKOV
Soil Ecology d=)

With a record number of 37 participants, this couple from Russia
attracted nearly double the usual quota of people. We made quantities of
borsch and kissel. Their two year old son got the students to play with
him and was in high spirits while his parents taught their class.
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Lions Of The Bank Bridge, Saint-Petersburg
117
Berry Soup(Kissel)
Dishes from
Russia 3
1
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2 cups water
1 cup dried or frozen berries
cup sugar
3 T cornstarch
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1. Bring water to boil with berries in large saucepan. Reduce heat,
cover and simmer until berries are soft, about 20 min.
2. Place berries and one-half cooking liquid in blender container;
cover and puree to uniform consistency. Strain.
3. Mix sugar and corn starch in saucepan. Gradually stir in berry
puree and remaining cooking liquid.
4. Bring to boil over medium heat, stirring constantly; continue to
boil, stirring, 1 min.
5. Serve cold.
25 g yeast
2 cups milk, heated
650 g wheat flour
25 g butter, at room temperature
2 eggs
2 t sugar
cup cream
1 t salt
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Russian Pancakes (Bliny)
Dishes from
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Instructions:
Instructions:

1. Combine yeast, milk, one-half flour and warm butter. Allow mixture
to rest 30 min.
2. Separate eggs. Blend yolks thoroughly with sugar.
3. Whip cream until light and fluffy.
4. In separate bowl, beat egg whites until stiff. Fold egg whites
gradually into whipped cream.
5. Stir the dough from step one; add remaining flour, salt, egg yolk
mixture and blend thoroughly.
6. Fold cream-egg white mixture into dough. Stir well to get rid of any
lumps. Allow
dough to rest again another 15-20 min.
7. Pour one thin layer of batter into hot greased 20-24 cm frying pan.
When edges are crispy and top appears dry, flip to cook other side.
8. To eat, fold each pancake and dip in sour cream, jam, or heated
butter. (Or serve rolled around filling.)
118
1. Combine bread, water, then remaining ingredients, in blender
and blend until smooth.
2. Place in covered container and chill in refrigerator.
Alternatively, add ice.
Ingredients may be varied according to taste.)

100-200 g bread
cup water
4 tomatoes, chopped
1 green pepper, chopped
1 cucumber, chopped
apple, sliced
cup olive oil
garlic to taste, minced
cup vinegar, or to taste
salt

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Instructions:
119

Sagrada Familia Barcelona
120
6 potatoes, diced
Salt to taste
2 T salad oil or olive oil for frying
1 green pepper, chopped
onion, chopped
6 eggs
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1. Salt potatoes and fry in oil. Saut green peppers and onions in separate
pan and add to fried potatoes.
2. Beat eggs; add potatoes, optional green peppers and onion, and mix
well.
3. Heat small amount of oil in frying pan and pour in mixture. Cook gently,
turning omelet 2 or 3 times by covering pan with lid or plate, flipping
pan, and sliding reversed omelet back into pan.
4. Cut it into radial pieces and serve.
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Spanish Omelet is one of the most popular home menu in Spain.
Instructions:
Spanish Om
elet (Tortilla Espaola)
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View of the Peniscola port Valencia
121
Paella
Dishes from
Spain 3
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500 g fish (fish and shrimp) or meat (chicken, pork,
beef), cut into bite size pieces
3 T salad oil or olive oil for frying
2 t salt
2-3 T Cooking liquor
200 g shellfish and season with salt and open mouth
1-2 green bell peppers, chopped
-1 onion, chopped
4-5 tomatoes, rough chopped
6 cups water
3 cups long grain rice
5 g saffron
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1. Saut meat or fish briefly in oil containing salt, till color changes
2. Lightly salt shrimp (if using) and other shellfish; steam briefly in
cooking liquor till just cooked. Reserve for garnish.
3. Prepare paella sauce by sauting green peppers, onion and
tomato in oil.
4. Add sauted meat or fish and continue cooking 5 min.
5. Add water and salt to sauce; bring to boil before adding rice and
saffron.
6. Cook rice 20-30 min, checking to see nothing sticks to bottom of
pan and taking care not to disturb paella. Do not add water
unless absolutely necessary.
7. Transfer to large serving dish and arrange shrimp and other
shellfish on top.
Dr. Rafael PRIETO
Research Scholar
Plant Nutrition@|>{=)
Dr. Prieto bought us a special pan for making paella. I was
amazed to see him using scissors to cut the bread for his
gazpacho. Not a bad idea to cut food with scissors, I
thought-- a little discovery for me.
Dr. Prieto has not returned to Spain but remains in Japan,
currently supervising research at a private university in
Kyoto.
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Instructions:

Cibeles Fountain in Madrid, Spain
122
1 onion, chopped
500 g chicken thigh meat, cut into bite size pieces
salt to taste
1 T tomato paste
black pepper
2 cloves raw garlic, minced or crushed
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his couId be a daiIy dish Ior Iunch, buI oIIen
Iamb or beeI and one Iype oI vegeIabIes
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eIc.} are used insIead oI chicken.

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1. Saut onion in small amount of oil until soft and brown. Add 2 cups
water; simmer 10 min.
2. Add chicken to pan and simmer 20-30 min, until chicken is cooked
through.
3. Add salt, tomato paste and black pepper. Simmer 10 min more,
adding more water as necessary.
4. Add garlic.
5. Arrange in bowl and serve with pita bread.
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Instructions:

Pyramids on the Meroe archeological site
Sudan grass, Sorghum sudanense
Barbary sheep
124
250 g dry beans (fava beans if possible),
soaked overnight
1 boiled egg
80 g canned tuna
lemon juice to taste
salt
pepper
ground cumin to taste
2t sesame oil
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1. Boil beans in abundant water until soft. If more water is needed, add boiling water.
2. Combine egg, tuna and beans. Add small quantity lemon juice and mash.
3. Season liberally with salt, pepper, cumin and sesame oil.Sliced onions or tomatoes may be added for
extra flavor.)
4. Serve with fresh pita bread.
Instructions:

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Nile river boats in Khartoum
Purple Glossy-starling
125
Yogurt Salad
Dishes from
Sudan 3
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carrot, grated
1 cucumber, grated
2 cups plain yogurt
salt
black pepper
ground cumin
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1. Mix carrot, cucumber and garlic into yogurt.
2. Season to taste with salt, black pepper and cumin.
Mr. and Mrs. Rashid Ismael HAG IBRAHIMI
Masters and Doctoral Student and his Wife
Plant Molecular Biology and Genomics $=)
Interspersed with the cooking activities, Rashid-san showed us photographs of Sudan and
talked to us about the geography and agriculture of his country. People asked questions,
and a lively discussion ensued. Rashid-san organized a bazaar and a flea market to raise
money to send school supplies to Sudanese children back home.
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Instructions:

50 g dried salted radish (daikon), washed and well drained
3 eggs

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Million Dollar View
National Concert Hall at Chiang Kai-shek
Memorial Hall in Taipei, Taiwan.
Taipei night scene with Taipei101

127
1. Beat eggs in medium bowl. Add radish and blend well.
2. Heat oil in medium frying pan. Pour egg mixture into pan in one even
layer. Cook over medium heat 2-3 min per side.
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Instructions:
Tower of dragon and tiger, taiwan
128
4 T vegetable oil
30 g dried soy wheels (dourin), soaked
overnight or covered with water and cooked
in microwave 7 min or until soft; cut into 1
cm strips
3 medium long Asian eggplants, stem
removed, unpeeled, cut into 1 cm slices
lengthwise
50 cc dark soy sauce
2 T sesame oil
1/3 cup fresh basil leaves
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1. Heat salad oil in frying pan or wok. Add soy wheels and stir-fry briefly.
Arrange eggplant slices on top. Add soy sauce, cover pan, and cook 5 min
over medium heat.
2. Add sesame oil and continue cooking 5 min or until wheels are soft, stirring
occasionally very gently to retain eggplant shape.
3. Finally, add basil, stir, remove from heat and serve.
Instructions:
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Chiou-san enjoys cooking and is remarkably good at it. He often invites friends to
his home and cooks for them. He is a vegetarian. He made large quantities of food
for us, all deicious. I was a bit taken aback by the size of a single portion.
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Mr. CHIOU Tai-Ying
Doctoral Student
Bioengineering Q}=)

Ten percent of the Taiwan population are vegetarians, he says. Naturally,
there are a lot of good vegetarian restaurants!
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Note:
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9 cups water
200 g brown tapioca pearls
300 g light brown sugar
50 g Taiwan tea leaves
2 cups milk
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Pearl Milk Tea ( )
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1. Bring 4 cups water to boil in saucepan. Add tapioca and boil, stirring, 15 min or
until pearls swell and rise to surface of water.
2. Rinse cooked tapioca pearls and drain well.
3. Bring cup water to boil in saucepan; add sugar and cook, stirring, over
medium heat until dissolved. When liquid reaches syrup consistency, add
tapioca. Cover pan and cook 10 min more over medium heat to allow tapioca to
absorb syrup.
4. Bring 5 cups water to boil in separate pot. Add tea leaves, stir, and remove
from heat.
5. Pour tapioca mixture to fill bottom third of glasses. Next add milk till glasses are
two-thirds full. Finally, fill glasses with tea. (May be served warm or iced.) Stir
well before drinking.
Instructions:
cup sesame oil
3 dried shiitake mushrooms, soaked 30 min or microwaved in
water 90 sec; quartered
30 g fresh ginger (1 x 5 cm knob), peeled and sliced thin
25 g dried tofu skins, rinsed, drained, and cut into bite-size pieces
25 g soy ham, 1 cm thic slice cut into 16 wedges
25 g soy chicken, cut into bite-size pieces.
1 cups water
1 cups Chinese cooking wine (rice wine)
1/3 carrot, in 3 mm diagonal slices
3 stalks asparagus, peeled, trimmed, and cut into 4 cm lengths
head cabbage, cored and sliced thin
1/3 block tofu, in 1.5-2 cm cubes
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Triple Flavor Chicken
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1. Heat sesame oil in large frying pan or wok. Add shiitake and
ginger and stir-fry 2 min or until ginger is fragrant.
2. Add tofu skins, soy ham and soy chicken. Gently mix, then cover and cook
over high heat, shaking pan occasionally, 2 min.
3. Add water and wine, mix well, and continue cooking 5 min over high heat.
4. Add carrots, asparagus, and cabbage. Cover and cook 4 min more, then add
tofu and cook 2-3 min, stirring carefully to preserve tofu shape.
130
The Golden Pagoda and Yak statue at the phra keaw,
bangkok,Thailand
1 kg beef (or chicken or pork) cut into bite size
1 can coconut milk
50 g Panang curry paste
2 T fish sauce (or white soy sauce)
2 T sugar
2 T kaffir lime leaves (cut into shreds if fresh, torn into
pieces if dry)
cup basil leaves (optional)
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1. Bring one-third can coconut milk to boil over medium heat. Add curry
paste.
2. Add meat to pan. Continue, stirring, until meat is thoroughly cooked.
3. Add one-third can coconut milk, stirring constantly.
4. Add fish sauce and sugar to taste.
5. Add remaining coconut milk. When coconut milk thickens, add lime
and optional basil leaves.
6. Taste and add more fish sauce if necessary.
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132
1 kg pork, sliced thin
2 packages instant satay marinade
vegetable oil
coconut milk
peanut Sauce
cucumbers in Vinegar
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1.Place pork in work bowl. Add Satay marinade and toss to coat meat. Marinate pork in refrigerator
1-24 hrs.
2. Cut marinated pork into 7 x 3 x 1 cm pieces.
3. If grill is available, thread pork on bamboo skewers and grill. Otherwise, brush meat with oil or
coconut and cook in a frying pan, approximately 2 min per side, turning often to prevent burning. Add
more oil or coconut milk midway. Satays are done when golden brown and crispy along edges.
4. Serve with Peanut Sauce and Cucumbers in Vinegar (recipes follow).
Instructions:
Floating Market in Bangkok

133
Peanut Sauce
Dishes from
Thailand 3
5
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1/2 -2/3 can unsweetened coconut milk
1 package Thai peanut sauce base
2 T sugar
3 t lemon juice or vinegar
3 t fish sauce
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1. Heat half coconut milk in saucepan over high heat and add peanut
sauce base. Stir to dissolve and continue cooking over high heat
10-12 min, until oil from coconut rises to surface.
2. Stir and add remaining coconut milk. Bring to bubbling boil. Lower
heat to medium and simmer until sauce thickens somewhat and
oil has risen to surface.
3. Remove from heat and let rest 30 min. Stir to blend in oil risen to
surface. Sauce should be consistency of thick cream.
4. Serve warm or hot with Thai Style Pork Satay.
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2 cups warm water
cup vinegar
cup sugar
1 red onion, sliced thin
3 cucumbers, quartered and sliced thin
chili powder (optional)
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Instructions:
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1. Place rice flour and corn flour in working bowl. Add warm water and
knead wello make soft dough. Divide into 4 portions.
2. Add mashed pumpkin to portion 1 and knead well.
3. Mix small quantity hot water with purple potato flour; combine with portion
2 of dough and knead well.
4. Mix small quantity warm water with green tea; combine with portion 3 of
dough and knead well.
5. Roll all colored dough into tiny (1 cm diameter) balls; drop into boiling
water. Balls will float to surface when cooked. Transfer immediately to
bowl of cold water.
6. Dissolve sugar and salt in coconut milk over low heat, stirring constantly.
Bring to boil and add colored balls.
7. Serve hot, with or without quail eggs (khai whan).
Ms. Rungruedee THIWTHONG
Doctoral Student
Fermentation Physiology & Applied Microbiology )/J@=)
Map-san, as we called her, loves cooking and does it extraordinarily well.
She often brought Thai food to the office and delighted all the members
of her lab. On those occasions, apparently, she packed Thai delicacies
into a tiered lacquer box and brought it to the lab wrapped in a furoshiki.
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Instructions:
3 cups glutinous rice flour
1 cup corn flour
warm water
cup cooked pumpkin (for yellow balls)
t purple sweet potato flour (for lavender balls)
t green tea (for green balls)
1 can coconut milk
1 cups palm sugar
Salt to taste
20 quail eggs in syrup (optional accompaniment)
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Dishes from
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4 cups coconut milk
2 stalks lemongrass, bruised
5 fresh lime leaves
6 thin slices galangal
250 g boneless chicken, cut into bite size pieces
5 T fish sauce
2 T sugar
cup lime juice
5-10 g hot red chili paste
cup fresh coriander leaves, torn
5 green chili peppers, chopped

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1. Bring 1cup coconut milk to boil in large saucepan with lemongrass and
lime leaves. Add first galangal, then chicken, fish sauce and sugar.
2. Simmer 4 min or until chicken is cooked through. Add remaining
coconut milk and heat just to boiling.
3. Place limejuice and chili paste in bottom of individual serving bowls;
pour soup on top.
4. Garnish with coriander leaves and chili peppers and serve.
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Garuda and Nagas, Wat Phra Kaew, Bangkok
Phimai Temple
River near Tham Xang Cave
138
5 long, narrow Asian eggplants
2 t fish sauce
1 t sugar
2 t lime juice
1 t garlic paste
2 chili peppers, chopped
8 raw shrimp, cooked
5 shallots, sliced thin
cup garlic, minced
2 T dried shrimp
2 hardboiled eggs, in wedges
6 mint leaves, chopped
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Spicy Eggplant Salad (Yam
Makeua Yao)
Dishes from

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1. Make lengthwise slit in each eggplant and grill on both sides till golden.
2. Mix fish sauce, sugar, lime juice, garlic paste and chili peppers to make
salad dressing.
3. Pour half dressing into serving dish and add grilled eggplants.
4. Arrange shrimp, shallots and garlic over eggplants; pour remaining
dressing over all.
5. Just before serving, garnish with dried shrimp, egg wedges, and mint
leaves.
Instructions:

NPV
Pumpkin Custard (Sankaya Phak Tong)
Dishes from
Thailand 8
5
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1 small Japanese pumpkin (500 g)
3 eggs beaten
cup palm sugar
3 pandan leaves
1 cups coconut milk
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1. Cut small circle out of pumpkin top to serve as lid.
Remove seeds and make smooth cavity.
2. Mix egg and sugar, stirring with pandan leaves 1 min.
Pour in coconut milk and blend well. Strain.
3. Place pumpkin shell in bowl. Pour in prepared custard to
2-3 cm below rim.
4. Place lid beside pumpkin in steamer and steam both over
hot water 45 min or until cooked through.
5. Cut pumpkin shell (with custard) into wedges and
arrange in serving bowl.
Instructions:
Pyanath (Ton-kun, we called him) was so practiced and efficient a cook that I wondered if he made his own dinner every day,
and he arranged food beautifully on the plates. I marveled that a man could be such an expert cook. Ton-kun loved Japanese culture.
I taught him tea ceremony during our lunch break. I can still see his huge hands skillfully manipulating the tiny tea cloth.
He also studied flower arrangement at the University coop.
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II,]JIn|,n||1,J0Thanakon A7|],E77Q1|],
Mr. PiyanathPAGAMAS
Doctoral Student
Tropical Agriculture}=)
Mr. ThanakornWEANGSRIPANAVAL
Masters & Doctoral Student
Molecular Function of Food{=)

N M
2 cups long grain rice
12 cups water
5 cups plain yogurt
4 eggs
1 t dry mint
1 t rosemary
2 cups water
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PSP
1. Place rice and 12 cups water in large pot and boil uncovered until rice
is soft.
2. Combine yogurt, eggs, herbs and 2 cups water. Blend well.
3. Add to cooked rice. Heat until eggs are cooked and correct seasoning.
4. Serve hot.
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Instructions:
e
g.
Hot air balloon over rock formations in Cappadocia, Turkey
Travertine pools and terraces at Pamukkale, Turkey
142
5 kg cabbage
2 kg raw long-grained white rice
1 kg onion, chopped fine
500 g ground beef
500 cc olive or sunflower oil
salt
black pepper
3 t ground red pepper
Sauce
250 cc olive oil
1 small can tomato paste
2 t ground red pepper
3 t dry mint
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Cabbage Rolls (Lahana Sarm
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Dishes from

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1. Separate cabbage leaves. Bring water to boil in large pot. Boil cabbage leaves, 3-4 at once, 5 min and
remove.
2. Heat 2 T oil in frying pan and saut onions and garlic 5 min.
3. Wash rice and place in large bowl; add onions and garlic and ground beef. Season with salt, black
pepper, red pepper; add remaining oil and mix well.
4. Spread out boiled cabbage leaf on tabletop and place across it some 1-2 t filling prepared in 2. Roll
leaf tight with filling inside. Repeat process with remaining ingredients.
5. Place rolls together in large pot; add just enough hot water to cover and cook 40 min over low heat.
6. Pour sauce over cooked cabbage rolls, arranged five or six to an individual plate, and serve.
Sauce
Heat olive oil in pan. Add tomato paste, red pepper and dry mint and cook 5 min.
Instructions:

N P
Carrot Salad with Lettuce and Tomatoes
Dishes from
Turkey 3
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1 carrot, grated
head lettuce, chopped
2-3 tomatoes, chopped
olive oil
lemon juice
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Combine vegetables. Sprinkle with olive oil and lemon juice to
taste.
Ms. Sevgi DONMA
State Hydraulic Works (DSI), Turkey
Visiting Research Scholar at the Institute for Humanity and
Nature +1A])]y)
Sevgi-san made tight, slender cabbage rolls one after
another till she had filled a large pot with them to cook for
us. Apparently she had called her mother in Turkey for the
recipe. Sevgi-san seems to fly all over the world for her
scientific research.
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Instructions:
144
1. Place chicken in large, heavy pot. Add salt and pepper to taste,
optional onion, celery tops with leaves, and water to cover;
bring just to boiling point over medium low heat.
2. Reduce heat and simmer 15 min; remove scum.
3. Continue to simmer, uncovered, without boiling, 1 hrs;
add celery stalks andcarrots. Simmer until chicken is very
tender, 15 min 30 min more.
4. Meanwhile, make dumplings. Sift together three times:
flour, baking powder, and salt.
5. Break egg into measuring cup and add milk to make C.
Beat well.
6. Stir milk-egg mixture slowly into dry ingredients. Batter should
be stiff.
7. Heat water or stock to boiling in 9 in. saucepan.
Drop tablespoons of batter into the pot so that they are barely
touching. They will expand in cooking. Cover, cook 5 min;
turn, cook 15 min more.
8. Remove chicken from pot when tender; set aside and keep
warm. Pour off excess fat (reserve), and reduce stock to about
1 C.
9. Place 2 T reserved chicken fat in small sauce pan. Gradually
add same amount of flour and cook, stirring, to form paste.
Gradually add rest of stock and continue to cook until it
thickens.
Add salt and pepper to taste.
10. Arrange chicken, vegetables, and dumplings on serving platter.
Pour gravy over all, and serve immediately.
4 lbs chicken parts (legs, thighs, half-breasts)
bone in, skin on
4-5 C water
salt and pepper
1 small onion, sliced (optional)
3 ribs celery, tops set aside, stalks cut into 1
in. lengths
3 carrots, cut into 1 in. lengths
Dumplings
1 C flour
2 t baking powder
t salt
1 egg
scant C milk
3-4 C water (or chicken stock)
Gravy
2T flour
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145
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grand-canyon-overlook
146
C fresh squeezed lemon juice
1 T prepared whole grain mustard, such as
Grey Poupon
1 t Beau Monde Seasoning Salt (or Kosher
salt)
C good quality olive oil
1 large white or red grapefruit
1 large or 2 small avocados
1 head Boston or butter lettuce, washed,
leaves separated
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Avocado and Grapefruit Salad
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1. Prepare dressing. Mix lemon juice, mustard, and salt in small bowl. Slowly drizzle in olive oil,
whisking it in until mixture thickens slightly.
2. Using sharp knife, peel rind from grapefruit, making sure to remove all white from surface of fruit.
Next, carefully cut each grapefruit segment from the membranes supporting it.
3. Quarter avocado, remove pit and peel. Slice each quarter horizontally, to about 1 cm thickness. Place
in small bowl, toss with 1/3 dressing, and set aside.
4. Prepare a bed of lettuce on each individual salad plate. Arrange avocado slices and grapefruit sections
atop lettuce.
5. Drizzle each arranged plate with 1 t dressing, and serve with main course.
Instructions:

N T
6 C peeled, sliced tart apples, such as Granny Smith
C white sugar
1-2 t cinnamon
juice of lemon
C flour
t nutmeg
t ground cloves
C dark brown sugar, packed
C butter, softened
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1. Preheat oven to 350 F/175 C.
2. Place apples in greased 9 pie pan or metal baking dish.
3. Thoroughly combine sugar and cinnamon; sprinkle mixture over
apples and toss lightly. Sprinkle with lemon juice and toss again.
4. Combine flour, nutmeg, cloves, brown sugar, and butter in a
mixing bowl. Mix with spoon, then work with fingers until butter
is evenly distributed into crumbly mixture. Spread over apples,
pressing firmly to form layer of topping over mounded fruit.
5. Bake 35-45 min, till apples are tender and topping golden brown.
6. Serve warm, with vanilla ice cream if desired.
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Instructions:
Ingredients (makes one pie):
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Mother s Apple Crisp
Dishes from
USA 3
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Ms. Kathryn W. Spar!1n
Profossor of Japanoso
Dopartmont of As1an Lanuaos & L1toraturos
Oar!oton Oo!!oo, Un1tod Statos of Amor1oa
Kat1o Spar!1n dovotod many wooks from hor busy sohodu!o to part1o1pato
1n tho produot1on of th1s book, wh1oh wou!d not havo oomo 1nto bo1n
w1thout hor offorts. Sho 1s a vory ohoorfu! and thorouh!y oons1dorato
porson.
N U
1 kg spareribs
1 kg chicken with bones
salt to taste
chemical seasoning
2 tomatoes, sliced
rice vermicelli (bn kh) 300g
green onions to taste
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149
1. Cover noodles with hot water. Let soak 15-20 min, then drain.
2. Boil spareribs and chicken 1 hr in water to cover; remove from pan.
Pull meat from bones, and re-add meat to broth.
3. Add salt, chemical seasoning and tomatoes.
4. Place portion of bn kh in bowl; pour soup over them. Garnish with
green onions.
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Instructions:
Idle fishing boats in Ben Ngu wharf

20 g harusame
20 g dried shiitake mushrooms
1/3 carrot, grated, excess water removed
100g package bean sprouts, chopped
onion, chopped
green onions to taste
300 g ground pork
1 egg
25 sheets rice paper
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Spring R
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1. Soak harusame in hot water and mushrooms in warm water 15 min.
Chop both.
2. Place ground meat in bowl and add harusame, mushrooms, carrot,
onion, bean sprouts and green onion. Mix well. Add egg, salt and
pepper and blend.
3. Soften rice paper one sheet at a time as you use them by dipping, very
quickly, into water.
4. Put one spoonful mixture across center of rice paper and roll up tight,
tucking in ends.
5. Fry rolls in 2 cm oil over low-medium heat until crisp and golden.
Instructions:

Chicken and Bean Sprout Salad
Dishes from
Vietnam
3
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300g chicken breast
200 g bean sprouts
2 cucumbers, sliced
1 carrots, sliced(if possible make rose flower)
1/4 lettuce, torn into bite size pieces
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1. Boil chicken for 20-30min and bean sprouts for 2 min, then drain.
Tear chicken by hand
2. Arrange all ingredients decoratively on bed of lettuce and serve
with dressing.
Ms. Hong Van Thi NGUYEN
Ms. Ha Thu NGUYEN
Japanese language students
t4)@_
Both Hong-san and Ha-san came to Japan with their husbands, who were studying at Kyoto University. The
two women studied hard in the Japanese language classes offered by our International Exchange Section
Office. Ha-san was particularly adept at cutting carrots, radish, and cucumbers into beautiful creations. She
made us red and white flowers from carrots and radish (see photograph). Too bad we didn't have time for her
to teach us how to do it!
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Instructions:

2 yellow onions, unpeeled
1 knob fresh ginger, unpeeled
3-4 pieces chicken backs, necks, or other bony parts
1 t salt
1 T nuoc mam
100 g rock sugar
2 T coriander seeds, toasted 1 min till fragrant
4 whole cloves
-1 bunch fresh cilantro (coriander)

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Broth

800 g Dried rice noodles (ban pho)
cooked chicken from broth, sliced
1 yellow onion, sliced very thin, soaked in cold water 30
min
3-4 green onions, green part only, sliced thin
1/3 cup cilantro (coriander) leaves, chopped
black pepper

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Rice field terraces (rice paddy).
ony parts
ant
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This dish is for daily, especially for
breakfast or dinner.
Nuoc mam: a fermented fish sauce
indispensable to Vietnamese cuisine.
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Broth
1. Place onions and ginger directly on grate of charcoal grill or gas burner over medium flame.
Let skin burn, rotating onions and ginger occasionally and removing dry skin. After 15 min,
onions and ginger will become soft and fragrant. Char well, but do not blacken entire
surface. Remove from heat and let cool.
2. Rinse cooled onions under warm running water, rubbing off charred skin. Halve ginger
lengthwise; bruise lightly with broadside of knife.
3. Place chicken parts in large pot; add cold water just to cover. Boil over high heat 2-3 min
to release impurities. Remove chicken and liquid from pot, rinse chicken and pot in water
to remove residue.
4. Add water to cover. Bring to boil over high heat, then lower to simmer gently. Skim foam
from surface. Add onions, ginger, salt, fish sauce, sugar, coriander seeds, cloves and
cilantro. Simmer gently 25 min.
5. Return chicken parts to stock and simmer gently at least 3 or up to 10 hours. Avoid hard
boil, or broth will turn cloudy.
6. Strain broth. Skim fat off top.
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Instructions:
Assembling Bowls of Pho
1. PCover noodles with hot water. Let soak 15-20 min, then drain
2. Bring broth to simmer over medium heat. Simultaneously bring large pot of water to boil.
Successively place individual portions of noodles in mesh sieve and dunk in boiling water
15-20 sec, till noodles lose stiffness; drain and place in bottom of bowl.
3. Top each bowl with chicken, arranging slices flat and pour soup over them. Mound yellow
onion in center: sprinkle pepper, green onions and cilantro on top
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Instructions:
B
1
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3
4
5
6

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200 ml nuoc mam fish sauce
2 T sugar
I chili pepper, minced
200 ml water
juice of 2 green lemons
100 g rice vermicelli, prepared
200 g cooked pork, sliced thin
200 g cooked beef, sliced thin
200 g cooked small shrimp
cilantro (coriander) leaves
mint leaves
1 small head lettuce, separated into leaves
1 cucumber, julienned
150 g bean sprouts, cleaned and trimmed
3 eggs
200 g rice paper sheets
peanuts, chopped, for garnish
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1. Combine nuoc mam and sugar in large bowl; add garlic, chili,
water and lemon juice. Set aside for dipping sauce.
2. Make thin egg pancake in frying pan and cut into narrow strips.
3. Arrange meats, shrimp, egg, veggies and herbs conveniently in
workspace.
4. Dip 1 sheet rice paper into water, remove quickly (1-2 sec), and
lay flat on work surface.
5. Along edge closest to you, place handful of noodles, several strips
meat, some shrimp, egg strips, cilantro, mint, lettuce, cucumber
and bean sprouts. Be careful not to overstuff roll.
6. Carefully roll up, firmly but not too tight, tucking in the sides.
7. Top dipping sauce with chopped peanuts and serve along with
spring rolls.
Instructions:

NRR
Sweet Corn Dessert Soup(Che Ngo)
Dishes from
Vietnam
6
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2 ears fresh corn
1 cup tapioca flour (or other non-salt flour)
cup sugar
1 t salt
5 cups water
1 can coconut milk
100 g fried coconut
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1. Cut corn kernels off cob. Rough chop or whirl
briefly in food processor to achieve uniform rough
texture.
2. In saucepan, mix tapioca, cup sugar, salt and
water. Bring to boil, then add corn and boil 5 min.
Add remaining sugar, coconut milk and fried
coconut to pan.
3. Serve as dessert, either hot in cups or in glasses
over crushed ice.
Instructions:
I appreciated being taught the proper Vietnamese way to prepare pho and fresh spring rolls, both of
which have recently been popularized in J apan. It was fun to make and sample all sorts of spring
rolls, some fat and filled to bursting with ingredients, others slender, tight, and neat. Di Thien-san
also gave a presentation on the geography, climate, and agriculture of Vietnam at a mini-forum
called the Hokkori Cafe, run by our International Exchange Section Office. She wore a most
becoming traditional Vietnamese costume for the event.
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Ms. Di Thien Thi DO
Microbial Biotechnology ])=)
NRS

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Shrimp
Chicken Curry wi!h Lemongrass
and Fish Sauce
Coconu! Hice !or Elec!ric
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Lime Peanu! Carro! Salad
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1i!le. Lishes !rom /round !he World
/u!hor and Edi!or. Ka!suko lori!a
English revision and edi!ing. Ka!hryn W. Sparling
Publisher. ln!erna!ional Exchange Sec!ion, Gradua!e School o! /gricul!ure, Kyo!o Lniversi!y
Ki!ashirakawa-iwakecho, Sakyo-ku, Kyo!o 606-860Z, Japan
1el. 076-768-68Z0
Lesign and Ligi!al Works. Science Graphics Co. L!d.
Copyrigh!. Z018, ln!erna!ional Exchange Sec!ion, Gradua!e School o! /gricul!ure, Kyo!o Lniversi!y.
/ll righ!s reserved. No par! o! !his book may be reproduced or !ransla!ed wi!hou! !he permission
o! !he publisher.
lssued. larch Z018

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