Food Festivals

Several American cities and towns sponsor food festivals to delight the palate and boost the local economy.

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Think about this the next time you're devouring barbecue sandwiches at a North Carolina food festival: as secular as they may seem, contemporary festivals trace their ancient origins to events that celebrate the arrival of harvest time or the divinity of various gods. Today they function as symbols of community pride that allow people to enjoy the area's culinary specialty, whether it's a local crop or a kind of cuisine that other cultures have introduced. That's why in Traverse City, Michigan, you can feast on cherries, and in Little Rock, Arkansas, you can sample Mediterranean dishes.

Some food festivals are one- or two-day affairs that either cost nothing or very little, with proceeds benefiting local organizations and charities. Others are gala affairs that last several days and draw gourmands from the tri-state area and beyond to stay in hotels, dine at local restaurants, and participate in seminars and wine tastings. In fact, a significant number of food festivals better fit the description "drink festivals," since they primarily showcase wine, beer, or liquor.

If you can't make it to a specific festival, you can log onto its website to find information about next year's dates as well as this year's activities. Like county fairs and carnivals, food festivals usually feature parades, races, the crowning of a festival queen, and recipe contests. You can register online to enter your own dish, plus buy cookbooks and memorabilia commemorating the event. And what better way to find out exactly what you're missing than to visit the photo gallery?

Reverse Sushi: Let Doctor Fish Nibble Your Dead Skin Away

Psoriasis sufferers in Asia and the Middle East are finding remarkable relief from their symptoms—thanks to schools of tiny little fish who nibble their problems away.

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The Kangal district of Turkey, known as the home of the increasingly popular Kangal guard dog, is also becoming famous for another unique animal. The thermal baths and medicinal springs of Turkey are widely considered to have healing properties to help with a multitude of ailments. One spa treatment that has been spreading to other countries over the past few years is targeted primarily for people suffering from psoriasis.

In the outdoor pools of some Turkish spas, tiny little fish known as "doctor fish" live and breed with one sole purpose—to feed on the dead skin of psoriasis patients. The fish—scientists call them Garra rufa and Cyprinion macrostomus—belong to a classification of fish known as combfishes. They consume only dead areas of skin, leaving healthy skin to grow and remain smooth. The outdoor location of the treatment spas also offer beneficial effects to patients, but the main healing benefit comes from the doctor fish.

Psoriasis is a chronic, non-contagious skin disease characterized by inflamed lesions covered with crusty scabs of dead skin. At least four million Americans are affected by psoriasis, which is most common in fair-skinned people and slightly more common in women than in men. In people not afflicted with the disease, normal skin cells mature and replace dead cells about every 30 days. But with psoriasis, skin cells mature in less than a week. Because the body produces new cells faster than the old skin can be shed, raised patches of dead skin develop on the arms, back, chest, elbows, legs, and scalp.

The treatment of psoriasis by doctor fish originated in Turkey, but its popularity has rapidly spread to other countries in the Northern and Central Middle East, as well as Japan, China, Korea, Croatia, and the United Kingdom. The treatment is very effective, and some patients have experienced a complete cure after repeated treatments. With occasional maintenance, symptoms may never appear again.

The doctor fish treatment is very simple. The patient is submerged partially or fully into a pool of hot spring water in a soothing, landscaped environment. The water contains a high level of selenium, which is reported to be an important factor of wound healing when applied topically. A school of tiny fish surround the body, striking the skin and licking it. The fish are rarely fed traditional food, so they are always hungry and on the lookout for food—which in this case is people rather than plankton. They nibble away at the scales of dry skin that have been softened by the warm water.

The sensation is pleasant and relaxing initially, like a "micro-massage." The massage feeling is gradually replaced by an all-over tingling sensation, which adds a psychological component to the treatment as the patient feels the healing process taking place. The tingling is caused by the scales being cleared away and the lesions being exposed to the water and sunlight. There may be minor bleeding, but this is beneficial as the opening of lesions encourages drainage of pus in patients with abcesses. A general feeling of well-being envelops the patient—which is particularly beneficial in patients with neurologic, rheumatic, or traumatic diseases. The calming environment contributes to this feeling of healing.

The Ooedo-Onsen-Monogatari spa in Tokyo has been in operation for four years, but just added the doctor fish treatment last year. General admission to the spa is about $23.50; a doctor fish manicure costs about $4.50 and a pedicure about $8.75. People with healthy skin also visit the spa to receive more traditional spa treatments such as massages, sand baths, and saunas. But the best reason to visit is to take advantage of the skin cleansing benefits of the nibbling fish. Once you get over the mild horror of intentionally submitting your body to being eaten, the disturbing feeling gives way to a feeling of cleanliness and health.

Miso Soup Recipe

Miso soup, one of the most famous and much adored traditional soup has its roots anchored in macrobiotic diet. A basic constituent of Japanese food style, it is made up of miso paste and Dashi, the stock.

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The most famous and much-liked Japanese cuisines, is a traditional soup known as Miso soup. Japanese cooking mostly involves preparation of Miso Soup. Typical Japanese meals always consist of at least a cup of Miso soup. During the Edo period when Christian Japanese refugees came to Philippines, brought along with them this soup which was later attached to Philippine cuisine. It is a type of Miso soup which is differentiated by just mere an addition of tamarind which tastes sour than the original recipe of Japanese Miso soup.

Miso soup mainly consists of a stock known as "Dashi" and a Miso paste. Many other ingredients are also added to the soup, depending upon seasonal recipes and personal tastes. Where Dashi adds up with the basic taste of ingredients on the same hand, Miso paste defines the flavor and character of the soup.

The basic preparation of stock consists of dried baby sardines or kelp within the shavings of dried, smoked skipjack tuna. A kelp or vegetarian dashi is most preferably used. A stock might consisting of carrot, radish, potato, a dissolve with western vegetable style, is also rather cherished. Depending upon the personal taste, Chicken stock, Western style fish stock, with dashi are also used as bases for preparation of this soup.

Miso Pastes are mostly characterized into darker color such as kuromiso (black), akamiso (red) or shiromiso (white) with lovable, salty tastes. Of course, there are many variations in this theme of color and flavor depending upon the season like white miso for use with miso vegetables and regional such as Sendai Miso using basic miso ingredients. The preparation of soup though depends upon basic miso ingredient, it varies as per seasonal and personal demands of the people cherishing its own flavor and maintaining its novelty.

Ingredients
The seasonal availability of the ingredients is well reflected in this Japanese Miso soup maintaining its color amalgamation with touch. Two different ingredients are preferably added to make the soup flavor enrich and with good amalgamation. Negi and tofu, the highly flavored ingredients are mixed with lightly flavored ingredient to maintain the flow of the taste and combination.

The best example of combination is potatoes that sink with the seaweed that floats. All different ingredients are added so as to feel the distinctive contribution of their tastes that put in to the soup. Ingredients range from mushrooms to potatoes, from seaweed to onions and from fish to grated Daikon. Nearly all the Japanese ingredient is added for the preparation of Miso soup but not beyond stock and Miso. Like pork is added to prepare "pork soup".

Preparation
Depending on the chef and making style, Miso soup can be prepared in several ways. Dashi usually prefers for most of the vegetables like mushrooms, Daikon, spinach, radish, potatoes etc. to be cooked that calls basic Japanese recipe. Where in tofu and fish are also added. The Miso is suspended separately in some dashi stock removed from cooked mix, kept relatively cool to keep the Miso paste from cooking, which alters the flavor. The stock is removed from heat, as soon as the vegetables are cooked, where Miso suspension is mixed into the soup, any uncooked ingredient is added and the dish is ready.

The basic steps that are followed for preparation of Miso soups includes making of dashi soup stock till it is boiled, cooking of hard ingredients till it is soften, mixing of Miso paste and dashi soup in a bowl and stirring it gently, adding up of soft ingredients like tofu, green vegetables and cooking them for short span of time before it gets boiled.

It is always suggested to have your own choice of ingredient before you ask for Miso soup as the flavor of Miso soup varies depending on Miso, soup stock and ingredients.

Now days, instant Miso soup is also available in ready packet, which generally contains dry wakame seaweeds and tofu that reconstitute quickly when added to hot boiled water.

Traditional recipe 
Throughout the world, soup is considered to be the basic food and this is also true for Japanese. There are various kinds of Japanese soups but the most popular one is the Miso soup and is considered to be the obligatory menu of breakfast in almost every family in Japan.

Miso soup and white rice, a traditional central dish of Japanese, make up their breakfast and most of them have miso soup at least once in a day. This soup has been a favourite of all the times and is being ruling over the hearts of people over the centuries. It is usually served in a bowl called lacquer bowl and drunk directly from the bowl. The solid ingredients are to be eaten with the help of chopsticks.

Traditional Food of Japanese People

In a world of frozen meats, 'steely' tasting tinned food and dreary sandwiches, traditional Japanese food comes as a godsend to most of us. Elegant and refined, the Japanese cuisine is said to be one of the greatest cuisines in the world, and i wont disagree with that!

Traditional Japanese food is undoubtedly one of the healthiest and most delicious in the world and fortunately for most of us, foods like tofu, sushi, tempura, miso, soba, and even green tea are now familiar and freely available to people outside Japan. As a national cuisine, Japanese food has greatly evolved over the past few centuries due to many social as well as political changes. Right from the ancient eras, wherein much of the traditional cuisine was largely influenced by the Korean and Chinese cultures, the Japanese cuisine gradually transformed with the onset of the Medieval period, which brought along with it new tastes and flavors.

With the advent of the Modern ages, massive changes took place and the Japanese cuisine would then be influenced greatly by the Western culture. However, the traditional Japanese food of today is still very similar to what existed towards the end of the 19th century. This would mean that a large portion of the Japanese cuisine includes those foods whose cooking methods and ingredients have been introduced by other cultures, but which have since then been experimented with and developed by the Japanese themselves.

The thing about Japanese food is that you either will love it or you will downright despise it. With traditional Japanese food, there is no such thing as an in-between. However, chances are that if you hate Japanese food, then you probably haven't even tasted authentic Japanese food or you simply haven't given yourself the chance to like it. Unlike other cuisines, Japanese food is not something that you will appreciate after having only a bite. Like wines and cigars, Japanese food is an acquired taste. And then there will be times when you will be predisposed to think that you are consuming raw food! But despite the distastefulness of the situation, there is a reason why traditional Japanese food is considered to be the greatest.

The Eating Habits of the Japanese People

Even though rice consumptions in most Japanese households is said to be on the decline, rice is still considered the be the staple diet of the Japanese people. A steaming hot bowl of rice is included in most Japanese bowls and even the side dishes are served with rice! From rice cakes or 'mochi' to regular bowls of rice, the Japanese simply love their rice!

Apart from rice, most meals end with a round of green tea – exotic to the core! A traditional Japanese breakfast would include steamed rice, miso soup, and a variety of side dishes. And thats only their breakfast! Some of the more common side dishes are rolled omelet, grilled fish, pickles, salad, dried seaweed, and natto.

For lunch, the norm would be bowls of rice or noodles. From beef bowls to udon noodles and soba noodles, the Japanese also love their noodles! Sushi, tempura, and rice balls are traditional Japanese food items.

Like in any other country, dinner is the main meal in Japan too. The variety of food available for a traditional dinner in Japan in simply astounding! From sushi to tempura and even other types of seafood, a typical Japanese dinner has it all. Apart from rice, seafood is also very popular in Japan. From clams and seaweed to fish and fish cakes, the Japanese seafood is unbeatable. Traditional Japanese ingredients used are soy sauce, miso, wasabi, ginger, mushrooms, beans, noodles, rice vinegar, and mirin.

Traditional Japanese Food

The Japanese are known for emphasizing on certain seasonal food while putting together a great combination of ingredients and presenting it with finesse. But along with the rich and fanciful fare, you also have the modest bowl of rice and the simplicity of the heritage Japanese country-style cooking.

Okonomiyaki, Sashimi, Sushi, Tempura, Sukiyaki are all a few names of some of the traditional Japanese food served in Japan. So, if you are looking forward to being experimentative and don't mind sampling grilled octopus or raw fish and eel, the traditional Japanese food will not come as a disappointment to you.

Personally, I prefer Japanese food to any other cuisine, though it can be a bit expensive. In terms of unique presentation and taste, there is no other cuisine that can match the traditional Japanese cuisine. Who would ever think that raw food could taste so amazing? For all of you who have not yet explored and discovered the pleasures of the traditional Japanese food, this article should help change your mind.

Japanese Noodle Recipes

If somebody talks about Japanese cuisine, one can’t forget to mention Japanese noodles. Although rice is the staple food of Japan, noodles form an important part in the Japanese cuisine, especially as an alternative to rice-centric meal. Basically there are three types of Japanese noodles - soba, udon and ramen. Soba noodle is thin and made up of buckwheat and wheat, whereas udon noodle is thick and made up of wheat only. Ramen noodle is also made up of wheat, but it may be thin, thick or ribbon-like. It is believed that soba and udon are traditional Japanese noodles and ramen is based on Chinese noodles. There are several ways of preparing and serving Japanese noodles. Check out some of the delicious Japanese noodle recipes.

The Zaru Soba Recipe

Soba noodles are prepared in a number of hot and cold dishes. Let’s see about "zaru soba" recipe, one of the most favorite soba dishes.

Ingredients

• Soba (either fresh home-made or dried) - 12 ounces
• Instant dashi - 1 cup
• Soba tsuyu sauce - 4 cups
• Rice vinegar - 1 tbsp
• Grated ginger - 2 tbsp
• Wasabi (root vegetable grated into a green paste or in powder form) - 2 tbsp
• Nori seaweed (thin dried nori seaweed) - 1 sheet
• Leek - 2
• Scallions - 2
• Grated daikon - 2 tbsp

Preparation

Boil soba for about 6-8 minutes and drain the remaining water (don't throw away water since it can be consumed as soup). Cool down the noodles by running cold water over them. Cold or chilled boiled soba is served in a bamboo tray (zaru) with toppings of shredded nori seaweeds and with a soya-based sauce for dipping, called soba tsuyu on the side. Dashi, wasabi, graded ginger, rice vinegar and leek are mixed in tsuyu sauce for their good flavor and taste. Garnish with scallions and daikons while serving.

The Tsukimi Udon Recipe

There are many ways of preparing Udon. Let’s learn how to prepare "tsukimi udon" or "viewing moon udon". The yolk of an egg represents the moon.

Ingredients

• Udon - 10 ounces
• Chicken broth - 4 cups
• 4 eggs
• Naruto (fish sausage with a pink pattern inside)
• Leek or green onion - 2
• Soy sauce - 6 tbsp
• Mirin - 2 tbsp
• Sugar - 1/2 tbsp
• Salt
• Pepper

Preparation

First cut naruto at about 7 mm thickness. Also cut leek at about 1/2 cm length. Now boil udon (like any other noodle recipe) in a saucepan and some water in another pan (water quantity should be about 100 ml per person). Sieve the boiled udon and run hot water over them. Add chicken broth, soy sauce, mirin, sugar and salt to the hot water and boil it again. Pour the hot broth in 4 ovenproof bowls and add udon. Remove the egg yolk carefully, and put in the center of each bowls. Put the bowls in oven and bake for about 5 minutes. Add cut naruto and cut leek on the side and sprinkle some pepper. Serve them hot. You can serve with pork, bean sprouts and bamboo shoots for a different taste.

The Miso Ramen Recipe

Ramen is basically a noodle-soup. Ramen is served in a meat-based broth. Usually, ramen is classified according to the soup base. Let's learn about "miso ramen" recipe.

Ingredients

• Ramen (straight and thin ramen) - 10 ounces
• Chicken breast - 1/4 lb
• Chicken broth - 5 cups
• Ginger paste - 1/2 tbsp
• Miso (fermented soybean) - 6 tbsp
• Leek - 2
• Seaweed
• Scallions - 2 sliced
• Soy sauce - 2 tbsp

Preparation

Boil and cook chicken on a low flame for about 30 minutes. Boil ramen for about 5 minutes and drain water. Divide noodles in 4 bowls. Shred the boiled chicken into thin strips and add on top of the noodles. In another saucepan, take chicken broth, add ginger paste and simmer for about 10 minutes. Now add miso, cut leek, shredded seaweed to the broth and mix well. Add salt, pepper and soy sauce according to your taste. Pour hot broth into the bowls. Garnish with scallions while serving. Serve it with sauce and bamboo shoots for extra flavor and taste.

The ingredients for Japanese noodle recipes are very typical could be hard to find. However, one can get them in Japanese grocery stores, which are available in many of the major cities. The Japanese dishes including the noodles are one of the world’s healthiest diets.