August 3, 2011

Japanese Powell Street Festival and Japanese Sauce Recipes

Before I begin, I'd like to thank Derek for recommending this!

Multi-Cultural events in Vancouver are always great fun! This long weekend there were multiple interesting and diverse events taking place. I chose to visit one proven to be exciting: The Japanese Powell Street Festival.

Ikebana style flower arrangements

Fun for all; this event included ethnic music and dance, martial arts demonstrations, authentic Japanese arts and crafts and of course food. It attracted many families to Openheimer Park in East Vancouver. It was a nice, warm and sunny day, which only helped attract a bigger crowd and cheer up the whole event. More on their  web-site

Long line-ups for Japanese fast-food:
famous Osaka octopus balls/Tekoyaki, Imagawayakies and Gyozas.

 


Dress rehearsal for the beautifully dressed dancers.

 

 Cultural traditions preserved and handed down through generations.

 Unique Japanese felt, more on my Ethno style page.

Sacred Japanese food and Omikoshi (Mikoshi) - portable shrine, are important part of a ceremony




The Martial Arts Demonstrations had "movie-like" moves.

I always give some recipes at the end of a post related to a cultural event. This time I will give you some authentic recipes for homemade Japanese sauces. It's great to make these sauces yourself rather than just buying some store brands (which are usually loaded with additives). Make sure, you find good whole natural ingredients, these factors all contribute to a much better taste:

Teriyaki sauce:
1 cup (250 ml) Japanese soy sauce
1 cup (250 ml) sake*
1 1/2 (375 ml) mirin*
5-6 tbsp sugar

Combine all the ingredients in a sauce pan and bring to a boil. Simmer on  medium heat until the sauce is reduced to less than half the original volume.
Keeps refrigerated for 6 months. Yields 1 1/4 cup.

Chicken yakitori glaze:
1/2 cup(125 ml) chicken stock
1/3 cup (85 ml) sake*
1/2 cup (125 ml) mirin*
1/2 cup (125 ml) Japanese soy sauce
2 tbs sugar

Combine all the ingredients in a sauce pan and bring to a boil. Simmer on medium heat until the sauce is reduced to less than half the original volume, for about 20 minutes.
Use it for glazing grilled chicken.
Keeps refrigerated for about 1 month. Yields 3/4 cup.

Japanese mayonnaise:
2 egg yolks
1/2 tsp lemon juice
1/2 cup (125 ml) vegetable oil
1 tbsp white miso*
pinch of salt and white pepper
pinch of grated yuzu*, lime or lemon peel (optional)

Beat the egg yolks and lemon juice in a bowl using a wooden spoon. Continue beating, adding the oil a few drops at the time until the mixture begins to emulsify and all the oil is used up. Stir the miso and season.

Yields 3/4 cup

* Sake - Japanese rice wine
* Mirin - Sweetened rice wine used only for cooking
* Miso -  Fermented soy beans paste
* Yuzu -  Type of fragrant oranges

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