{"id":72958,"date":"2015-09-01T14:41:03","date_gmt":"2015-09-01T05:41:03","guid":{"rendered":"http:\/\/fukuoka-now.com\/?p=64966"},"modified":"2016-04-01T01:17:15","modified_gmt":"2016-03-31T16:17:15","slug":"fukuoka-recipes-of-fukuoka-book-giveaway","status":"publish","type":"post","link":"https:\/\/www.fukuoka-now.com\/en\/fukuoka-recipes-of-fukuoka-book-giveaway\/","title":{"rendered":"Fukuoka: Recipes of Fukuoka – Book Giveaway"},"content":{"rendered":"

When Japanese people talk about Fukuoka, they often wax lyrical about the food of Kyushu. For foreigners, however, it can be very difficult to get our mitts on a Fukuoka-cuisine cookbook which we can actually understand. That\u2019s why we were so excited when Fukuoka: Recipes of Fukuoka<\/em>, was released back in April, and even more so when they put out a new and expanded edition. With this book, you can learn to make Kyushu specialities, like gobo-ten udon<\/em> (burdock root tempura<\/em> udon), a dish we recently reviewed at Wasuke<\/a>, a noodle shop in the center of Fukuoka, as being a local favourite. Experienced chefs might like to try their hands at more complicated pieces, such as Matcha Fujikan<\/em> (matcha<\/em> jelly and meringue shaped like Mt. Fuji), but novices should perhaps start with something simpler, such as goroshi<\/em> (kinako<\/em> sweets). <\/p>\n

\"fukuoka<\/p>\n

Every dish gets its own foreword, featuring an explanation of its origin or the time of year it is usually enjoyed; funayaki<\/em>, for example, otherwise known as cr\u00eape \u00e0 la<\/em> Fukuoka, was apparently eaten by river boatmen as a 3 o\u2019clock snack. It is much like a traditional, sweet French crepe, except that it incorporates shiso leaf.<\/p>\n

There is also general information on the prefecture\u2019s culinary history; such as the passage describing the Sugar Road, the road by which sugar imported to Nagasaki during the isolationist Edo period reached the capital (it passed through Fukuoka too!). Along this road, the availability of sugar made it possible for many different kinds of sweets to be created and introduced, like angel hair\/keiran somen<\/em> (a kind of sweet noodle, made with egg yolk and sugar), castella<\/em> (Japanese sponge cake) and maruboro<\/em> (a type of puffed-up cookie).<\/p>\n

Those learning Japanese might find it useful that the book is written in both English and Japanese; perfect for learning the kanji you\u2019ll need to tackle Japanese recipe books. The book also emphasizes that Fukuokan cuisine is very healthy (since it uses a lot of fish and vegetables) and low in calories – all the more reason to pick up a copy and get cooking! <\/p>\n

Curious about how the cr\u00eape \u00e0 la<\/em> Fukuoka might taste, Fukuoka Now\u2019s editor, Jess McHugh, had a go at whipping some up one Sunday afternoon:
\n\u201cThese cr\u00eapes<\/em> turned out to be quite delicious, even if they weren\u2019t going to be winning any beauty pageants! The pancakes themselves were quite salty, but the shiso leaves were neither overwhelmed nor overwhelming. Coating the cr\u00eapes<\/em> in sugar, as the recipe suggested, did make for a nice sweet-n-salty tea-time snack, but next time I\u2019d be tempted to leave the sugar out and enjoy the cr\u00eapes<\/em> as a light lunch. Those with a bigger appetite might find the four person serving suggestion to be a bit of a stretch, so should probably consider doubling the amount of batter they make.\u201d<\/p>\n

\u2606 Fukuoka Now has TWO copies of Fukuoka: Recipes of Fukuoka<\/em> to give away! \u2606
\nTo enter, simply fill out this form<\/a> by 9\/4 (Fri.) at 21:00. The winners will be selected by lucky draw, and contacted shortly after.<\/p>\n","protected":false},"excerpt":{"rendered":"

When Japanese people talk about Fukuoka, they often wax lyrical about the food of Kyushu. For foreigners, however, it can be very difficult to get our mitts on a Fukuoka-cuisine cookbook which we can actually understand. That\u2019s why we were so excited when Fukuoka: Recipes of Fukuoka, was released back in April, and even more […]<\/p>\n","protected":false},"author":26469,"featured_media":64968,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_locale":"en_US","_original_post":"64966","_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4914],"tags":[],"class_list":["post-72958","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-others","location-fukuoka-prefecture","en-US"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.fukuoka-now.com\/wp-content\/uploads\/2015\/09\/fukuoka-recipes-sep-2015-001-e1441083330536.jpg?fit=640%2C480&ssl=1","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/72958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/users\/26469"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/comments?post=72958"}],"version-history":[{"count":1,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/72958\/revisions"}],"predecessor-version":[{"id":84519,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/posts\/72958\/revisions\/84519"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/media\/64968"}],"wp:attachment":[{"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/media?parent=72958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/categories?post=72958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fukuoka-now.com\/wp-json\/wp\/v2\/tags?post=72958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}