Sakae Sushi Yusheng – Wishing You Abundance in Health, Wealth and Good Fortune!
Happy birthday everyone!
“Now, wait a minute,” you’re probably saying out loud to yourself as you read this, in between sips from your hot chocolate, “That doesn’t make any sense.”
Well, it’s the seventh day of the Chinese New Year today. Traditionally, this day is known as ren ri (人日), which means everybody’s birthday. To celebrate, we enjoy the festive seven-coloured dish of yusheng (raw fish salad).
For the lo hei action at home, we go for the yusheng at Sakae Sushi. When you purchase it as take-out, it is packed in a red flattish box that resembles a pizza box.
Yusheng symbolises abundance and prosperity. Sure enough, every set is abundant in ingredients! Included in the salad are vegetable shreds such as carrot and lettuce, Mandarin orange peel as well as the fun crackers more popularly known as golden pillows.
For the medium portion that serves 3 to 5 people, five sets of disposable chopsticks and wet towels are provided for your convenient yusheng tossing action.
Whoa, ain’t that a lot of fish? As you can see, the salmon slices are very generously-proportioned, and more importantly, fresh.
Apart from salmon, another succulent treat from the sea is jellyfish.
Packed neatly in little plastic tubs are plum sauces, sesame oil, sesame seeds and crushed peanuts. The condiments that come in the adorable little red and green packets are cinnamon and pepper.
The yusheng sales at the Japanese sushi chain must be extremely brisk; boxes of the colourful dish can be seen stacked all the way to the ceiling! With the abundance of ingredients in each set and the very reasonable prices, it’s not hard to see why.
Have Your Say!
Have you indulged in any yusheng this Chinese New Year? If you have had any memorable yusheng tossing action, don’t forget to share with us in the comments!
Sakae Sushi Lunar New Year Festive Combo Sets – Yusheng, Sushi and More
Sakae Sushi is offering festive combos for the lunar new year! I got to try the Festive Combo B ($168, photo above) which easily serves 8-10 people and comes with a Salmon Rong Yu Longevity Set, Classic Sushi Platter, Agemono Platter, and Chinmi Platter. To add a touch of luxury to the yu sheng, feel free to top up for the Australian Jumbo Abalone Yu Sheng for $13.
There’s another lower priced Festive A (S$116) which serves 6-8 people and comprises the Salmon Rong Yu Sheng Longevity Set featuring Norwegian Salmon, and a Classic Sushi Platter.
Sakae Sushi’s Rong Yu Sheng is back and comes in Success ($29.88) that is perfect for 2-3 people; Money ($45.88), for 4-5 people; and Longevity ($59.88), for 6-8 people. This yu sheng features signature air-flown Norwegian Salmon Sashimi that Sakae Sushi is well-known for.
What I like about it is that the salmon slices are thick and plentiful, so there’s a taste of fish in every bite. All too often yusheng offerings elsewhere are a “lucky draw” or a treasure hunt for the raw fish or seafood items which could ideally be more generous. After all, we want 年年有余 (every year full of bounty aka fish)!
The platters that come with the Festive Combo can also be purchased separately:
Agemono Platter $35. 00 (Serves 3-4 pax)
Chicken Tori Karaage, Pumpkin Croquette, Saba Shio, Chicken Yakitori, Vegetables & Shrimp Kakiage, Mussel Mentai Yaki
Chinmi Platter $23.00 (Serves 2-3 pax)
Chuka Hotate Chinmi (Seasoned Scallop), Ika Sensai Chinmi (Cooked Squid Salad with Seaweed and Bamboo), Chuka Kurage Chinmi (Seasoned Jellyfish), Chuka Wakame Chinmi (Seaweed), Lobster Salad Chinmi (Lobster Salad), Chuka Idako Chinmi (Baby Octopus)
Classic Sushi Platter $59 (Serves 3-4 pax)
Ebi Sushi, Tamago with Ebikko Maki, Tuna Mayo Gunkan, Ikura Gunkan, Tamago with Nori, Unagi Slice Sushi, Kanifumi Sushi, Lobster Salad Gunkan, Tobikko Gunkan, Hokkigai Sushi, California Mini Maki, Ebikko Inari, Wakame Egg Mayo Inari
The amount of food makes it good value; it will certainly fill hungry bellies. Just make sure there aren’t any food snobs or fussy eaters in your circle of loved ones.
If you’re looking to save even more, Sakae is offering Oishii Platinum and Gold packages – vouchers that can be used for dining in, delivery, yusheng, and more, with savings of 16%. Starting at $188 for the Gold package and $288 for the Platinum, these packages These have to be purchased at Sakae Group of Restaurants and are great for corporate gifts.
Sales for all sets are from 12 January till 12th February 2017 and are available for dine-in, self-collection and takeaway.
Many thanks to Sakae Sushi for the delivery!
Sakae Sushi [Rong Yu Sheng]
Prosperity toss with chuka kurage!
Can you believe that it’s already the 3rd day of Chinese New Year? Yeah, that means I have to go to school tomorrow, sigh… Haha… Anyway, as mentioned previously, this year I’m going to write a short review on the yu sheng (Teochew raw fish salad) I took away from Sakae Sushi.
Rong Yu Sheng (Success) S$26.88
The smallest size is named Success, followed by Money (Wealth) and Longevity. A colourful array of preserved winter melon strips, preserved brown melon strips, preserved cucumber strips, preserved Chinese vegetable strips, white sour ginger strips, red sweetened ginger strips, sweetened lime strips, white radish strips, carrot strips, cucumber strips, shredded lettuce and chuka kurage (Japanese preserved seasoned jellyfish) was a sight to behold. The salmon slices were initally put separately inside a plastic package with an ice pack in it.
They were really generous with the amount of peanut crumbs, sesame seeds and pok chui biscuits (Chinese fried flour crackers resembling the shape of bags of money). There’s actually an order in which you add the ingredients, but of course, I’m just a person who can’t be bothered about it. Pika’s advice: Interested to know? Just go to this Wikipedia page! 😀
After adding the sauce, pepper and cinnamon powder, we tossed the ingredients together as high as possible, hopefully reflecting the growth in fortune for the year. In general, the vegetables were fresh, and the salmon slices were equally so. Actually I don’t exactly like eating chuka kurage on its own since I usually get sick of it after the second bite, but I felt that it went wonderfully well with the mixture of vegetables. Also, the adequately sweet orange sauce blended with a bit of fish sauce was something to rave about.
Since yu sheng is supposedly traditionally eaten on the seventh day of Chinese New Year, should I buy one more at the end of the week? Hmm…
435 Orchard Road
#03-15/15A Wisma Atria
(Daily: 11.30am – 10.00pm)
*Prices quoted are subject to 7% GST.
Have a nice meal,
Yu Sheng & Lo Hei Price Guide Singapore (2020)
Oi, all of you jiak kantang one ah. You have less than a month to brush up on your mandarin if you want the God of Fortune to hear you yelling auspicious Chinese New Year sayings as you “lo hei” your way to happiness and wealth!
“Lo hei” literally means “toss up” in Cantonese, and is the act of, well, tossing the yu sheng (魚生) salad to symbolise reaching for greater heights (prosperity lah).
But to huat, you need to first “invest”.
Also watch: Chinese New Year Goodies. Is expensive always better?
Yu sheng price guide (2020) – supermarkets vs restaurants vs hotels
… In a yu sheng platter, that is. Depending on your budget, here are your options:
Affordable yu sheng from supermarkets – under $20, excluding raw fish
If you just need a cheap “token” platter to lo hei for tradition’s sake, you can easily find vacuum-packed yu sheng at any nearby supermarket. They cost between $12 to $20, but that’s excluding the raw fish, which is kind of the expensive thing.
Traditionally, the “yu” in yu sheng is raw salmon, which you can pick up at Fairprice too. How much it’ll cost depends on how much fish you want – duh – but from personal experience, $20 buys my family of 4 more than enough salmon. Add that up and you’re looking at $32 to $40 for under 5 pax.
Some families also add sliced abalone (about $40 per can).
But not everyone is satisfied with budget yu sheng. In true Singaporean fashion, many local restaurants go all out to huat by pimping up their festive platters with expensive seafood like lobsters and abalone.
Let’s have a look at the next tier of yu sheng options.
Classic yu sheng from popular restaurants – under $100
|Classic yu sheng (restaurants)||Yu sheng platter||Price|
|Pu Tien||Prosperity yu sheng — raw salmon slices||$29.80 (S) / $49.80 (L)|
|Prosperity yu sheng — abalone||$39.80 (S) / $59.80 (L)|
|Dian Xiao Er||Prosperity smoked salmon yu sheng||$34.80 (M) / $58.80 (L)|
|Prosperity gui fei abalone yu sheng||$38.80 (M) / $64.80 (L)|
|Sushi Tei||Prosperity yu sheng (with 16 slices of salmon)||$38. 80 (M) / $44.80 (L)|
|Little Sheep Hot Pot||Prosperity yu sheng||$39.90|
|Paradise Group||Prosperity abalone yu sheng with tangy plum sauce||$46.80 (M) / $66.80 (L)|
|Blue Lotus||Signature Blue Lotus yu sheng||$48 (M) / $68 (L)|
|Crystal Jade||Reunion smoked salmon yu sheng||$52.22 (M) / $77.90 (L)|
|Reunion baby abalone yu sheng||$58.64 (M) / $88.60 (L)|
|Peach Garden||Smoked salmon yu sheng||$75.11 (M) / $104 (L)|
|Petite abalone yu sheng||$84.74 (M) / $113.63 (L)|
Cheapest salmon yu sheng: Pu Tien (from $29.80)
The more affordable restaurant yu sheng platters most feature raw salmon as the main “yu” because it’s cheap. That said, if you go the supermarket route you could probably get more fish for the same price. The cheapest salmon yu sheng is from Pu Tien, where it is $29. 80 for the small portion.
Cheapest abalone yu sheng: Dian Xiao Er (from $38.80)
Most platters in the under-$40 zone are salmon, with the exception of Dian Xiao Er that has abalone yu sheng from $38.80. That is the small portion though, and won’t feed more than 5 to 6 pax.
Premium yu sheng from hotels – up to $336 a platter!
|Premium yu sheng (hotels)||Price||Cheapest platter||Most expensive platter|
|Yan Ting (St Regis Singapore)||$68 to $298||Prosperity yu sheng, sea coconut (vegetarian) $68 (S)||Prosperity yu sheng, supreme 10-head abalone $188 (S) / $298 (L)|
|Summer pavilion (Ritz Carlton)||$70 to $336||Vegetarian yu sheng $70 (S)||Hokkaido king scallop, black caviar yu sheng $168 (S) / $336 (L)|
|Song Garden (Mercure Singapore Bugis)||$78 to $168||Prosperity salmon yu sheng $78 (S)||Prosperity bamboo lobster yu sheng $118 (S) / $168 (L)|
|Min Jiang (Goodwood Park)||$108 to $168||Blessings of Fortune Yusheng $108 (S)||Joyful Abundance yusheng $168 (L)|
|Summer Palace (Regent)||$88 to $138||Smoked salmon / salted egg yolk crispy fish skin / purple cauliflower with lily bulbs vegetarian $88||Lobster / bird’s nest & pear / Mexican abalone $138|
|Raffles Hotel||$179. 76 to $211.86||Fortune yu sheng $179.76||Prosperity yu sheng $211.86|
Then of course, there are the hotels and Michelin-star restaurants that cater to the crazy rich Asians. Most of their cheapest platters are either the basic salmon or vegetarian ones, and those are around $70 to $80+ for a small serving.
The fancy recipes, on the other hand, have no price limit. Summer Palace at Regent Hotel has yu sheng platters that feature lobsters, Mexican abalones and even bird’s nest ($138).
If you’re willing to splash some $300 on lo hei, then why not get something a little more special? Summer Pavilion at the Ritz Carlton has a Hokkaido king scallop and black caviar yu sheng that’s $336 for a large portion.
Bonus – what’s the meaning of yu sheng & lo hei?
Whichever platter you buy, none of it has meaning unless you understand the significance of the lo hei tradition. The name “yu sheng” plays on the words “yu” (魚 for fish & 馀 for abundance) and “sheng” (生), which means “raw” but can also mean “life”.
Chinese families gather for reunion dinner on Chinese New Year eve and begin their meal with tossing the salad, all while shouting “huat ah!”
Contrary to popular belief, you’re only supposed to recite the specific Chinese New Year sayings when you’re “assembling” the yu sheng ingredients before the great toss up.
When you toss, you’re only supposed to shout “huat ah!” 7 times for good luck. The higher you toss, the better your luck!
My personal recommendation is using those super long chopsticks meant for frying food – not only can you reach greater heights (literally), you can also avoid the nasty bits of flying veggie from your relative’s unskillful tossing.
Lo hei sayings & Chinese New Year greetings
To seal the deal on your 2020 fortune, here’s a helpful guide on the lo hei ingredients and what you should say while plating them (in order).
|Ingredient (in order)||What to say|
|Raw fish||年年有馀 (nian nian you yu)|
|Pomelo||大吉大利 (da ji da li)|
|Oil||财原广进 (cai yuan guang jin) or 一本万利 (yi ben wan li)|
|Carrots||鸿运当头 (hong yun dang tou)|
|Green radish||青春常驻 (qing chun chang zhu)|
|White radish||风生水起 (feng sheng shui qi) and 步步高升 (bu bu gao sheng)|
|Peanuts||金银满屋 (jin yin man wu)|
|Sesame seeds||生意兴隆 (sheng yi xing long)|
|Crackers||遍地黄金 (bian di huang jin)|
|Plum sauce||甜甜蜜蜜 (tian tian mi mi)|
Where are you ordering your yu sheng from? Share your favourites ones with us below!
Epigallocatechin gallate sensitizes CAL-27 human oral squamous cell carcinoma cells to the anti-metastatic effects of gefitinib (Iressa) via synergistic suppression of epidermal growth factor receptor and matrix metalloproteinase-2
Human head and neck squamous cell carcinoma (HNSCC) is a major cause of cancer-related death during the last decade due to its related metastasis and poor treatment outcomes. Gefitinib (Iressa), a tyrosine kinase inhibitor has been reported to reduce the metastatic abilities of oral cancer. Previous studies have shown that epigallocatechin gallate (EGCG), a green tea polyphenol, possesses cancer chemopreventive and anticancer activity. However, the mechanisms involved in the suppression of invasion and metastasis of human oral cancer cells following co-incubation with gefitinib and EGCG remain poorly understood. In the present study, we attempted to investigate the synergistic effects of a combined treatment of gefitinib and EGCG in CAL-27 cells in vitro and to elucidate the underlying molecular mechanisms associated with the supression of cell migration and invasion. In the present study, we found that the individual treatments or the combined treatment of gefitinib and EGCG synergistically inhibited the invasion and migration of CAL-27 cells using Transwell invasion and wound-healing scratch assays, respectively. Similarly, gefitinib in combination with EGCG synergistically attenuated enzymatic activity and the protein expression of MMP-2 in CAL-27 cells. Furthermore, individual or combined treatment with EGCG and gefitinib suppressed the protein expression of p-EGFR and the phosphorylated protein levels of ERK, JNK, p38 and AKT and displayed inhibitory effects on metastatic ability of CAL-27 cells. Combined effects of EGCG and gefitinib-altered anti-metastatic actions for related gene expression were observed using DNA microarray analysis. Importantly, EGCG sensitizes CAL-27 cells to gefitinib-suppressed phosphorylation of epidermal growth factor receptor (EGFR in vitro. Taken together, our results suggest that the synergistic suppression of the metastatic ability of CAL-27 cells after EGCG and gefitinib individual or combined treatment are mediated through mitogen-activated protein kinase (MAPK) signaling. Our novel findings provide potential insights into the mechanism involved with synergistic responses of gefitinib and EGCG against the progression of oral cancer.
7 YuSheng In Singapore To Usher In Year 2017
Lohei: the best time to “accidentally” spill food on that nosy aunty, all in the name of festivity. Tossing Yusheng (raw fish salad) metaphorically welcomes a prosperous year and families in Singapore un-tiresomely do so year after year.
Painstakingly sifting through restaurants’ refreshing, fancy, weird, opulent etc. creations, we’ve listed our 7 most-loved Yusheng for your indulgence this 2017.
#1 Xin Cuisine Chinese Restaurant
Abalone and Salmon Yusheng with Shredded Yam, Shredded Sweet Potato, and Dragon Fruit Dressing
(B) $138.00 / (S) S$98.00
Finally, something other than plum or yuzu sauce. Basically, everything else is pretty standard except for the vibrant-coloured dragon fruit dressing that will attribute to a visually astounding Yusheng.
Xin Cuisine Chinese Restaurant
317 Outram Road, Holiday Inn Atrium
Xin Cuisine Chinese Restaurant
#2 Peach Blossoms
Mixed Fruits Salmon Yusheng from Peach Blossoms
(S) $88.00 / (B) $128.00
With exotic fruits comes a refreshing Yusheng from Marina Mandarin. From sacchariferous jackfruit to tangy kiwi fruit, the colours elude you to forget that you’re not eating just any vegetarian Yusheng.
6 Raffles Boulevard
Signature Yellowtail Fish Yusheng with Golden Flake in Shun De Style
If you need something to impress, Yan Cantonese Cuisine prepares a stunning Yusheng with premium ingredients like fresh Yellowtail slices and golden flakes. Drizzled with soya sauce and peanut oil, the fried vermicelli base would be a stark difference from the rest.
1 St Andrew’s Road, Nation Gallery
Smoked Salmon & Silver Bait Yu Sheng
(s) $48.00/ (M) $68.00/ (L) $98.00
Yusheng with a nice subtle western twist, garnished with smoked salmon & silver bait. Despite the unorthodox ingredients, this would undoubtedly be fitting for most modern tastes. A well thought-out concept, evident with every bite.
1 Empress Place, #01-03 Asian Civilisations Museum
#5 Sakae Sushi
$59.88 for Salmon $72.00 for Abalone
A staple for Japanese cuisine, fresh Norwegian-flown salmon slices or plump Australian Jumbo abalone are included in Sakae Sushi’s Yusheng. Check out their delivery platters with their YuSheng for a hearty and fuss-free Chinese New Year gathering.
Various outlets across Singapore.
Find your nearest one here
Or check out their platter here
#6 Peony Jade
Instant Enormous Windfall, Good Health and Longevity” Rooster-shaped Yu Sheng
Evidently the year of the Rooster has arrived at Peony Jade Clarke Quay. Lo Hei in style with this gluten-free Yusheng that features Norwegian salmon slices and poached Australian two-head golden abalone.
3 River Valley Rd, Clarke Quay
#7 Wan He Lou
Prosperity Abalone “Lo Hei” with XO sauce and Chinese Pear
(B) $68.80++/ (S) $38.80++
Strips of Chinese pear brings out the XO sauce that’s generously doused upon this Prosperity Abalone Yusheng. “Lo-ed” well and you’d get a balance of crunchiness and complexity with every bite.
Wan He Lou
65 Maude Road
New guidelines on handling ready-to-eat raw fish for importers restaurants in Spore
08 Feb 2021
Updated 09 Feb 2021
The Straits Times
Ready-to-eat raw fish is commonly eaten during the festive season in yusheng, or raw fish salad. PHOTO: ST
SINGAPORE – A new set of hygiene practices on handling raw fish has been developed for importers, food processors, transport operators, and restaurants, as people gear up for Chinese New Year feasting.
The authorities said they developed the guidelines with the food industry to minimise the risks of bacterial and parasitic contamination of ready-to-eat raw fish – commonly eaten during the festive season in yusheng, or raw fish salad.
This includes the supply and processing of raw fish at source, how it is packaged, labelled and transported, to storage requirements and handling recommendations for food retailers and restaurants.
Enterprise Singapore (ESG) and the Singapore Standards Council, supported by the Singapore Manufacturing Federation’s Standards Development Organisation, worked with the Singapore Food Agency (SFA) and other key industry players including Sakae Holdings to develop the guidelines, known as Technical Reference 79.
“Ready-to-eat raw fish is considered a high risk food as it does not go through a cooking process to kill any pathogens and other harmful organisms found in the raw fish. Consumers who choose to consume raw fish must be aware of the risks that are associated with it,” said SFA deputy chief executive Tan Lee Kim.
Dr Tan, who is also director-general of Food Administration, added that food safety is a “joint responsibility shared between the industry and consumers”.
ESG director-general of quality and excellence, Ms Choy Sauw Kook, said the guidelines will provide consumers with greater transparency and assurance of the safety of their food.
Ms Lilian Foo, chief executive officer of Sakae Holdings, said the launch of the guidelines is “the manifestation of the dedication and collaboration of all stakeholders”.
“This code of practice embodies the fundamentals of inculcating food safety in the production of ready-to-eat raw fish,” said Ms Foo, who was a co-convenor of the working group that developed the guidelines.
In 2015, after a mass outbreak of 360 infections caused by the Group B Streptococcus (GBS) bacterium that led to two deaths, the sale of ready-to-eat raw freshwater fish was banned in Singapore.
The bacteria has not been found in saltwater fish. Infection rates dropped after the ban, which is still in place.
Last August, a spike in GBS cases was recorded, prompting a probe by the authorities. SFA later said in an update that raw fish dishes were not sold by food stalls visited by patients who contracted the bacterial infections.
Guidelines to consumers on the safe handling of ready-to-eat raw fish at home
– Follow the instructions indicated on the package on the handling and storage of ready-to-eat raw fish.
– Discard and do not consume ready-to-eat raw fish that has expired.
– Purchase perishables such as ready-to-eat raw fish at the last stop of your shopping trip.
– Keep ready-to-eat raw fish in insulated bags.
– Place ready-to-eat raw fish in the chiller to maintain the temperature between 0 and 4 degrees Celsius as soon as possible.
– Thaw frozen ready-to-eat raw fish in the chiller section of the refrigerator;
– Wash your hands, kitchen utensils and table-tops with water and detergent thoroughly before and after processing ready-to-eat raw fish.
– Use separate utensils and appliances for the preparation of ready-to-eat raw fish and cooked food to prevent cross-contamination.
– Apply these basic rules for ready-to-eat raw fish: keep it clean; keep it at the correct temperature in the chiller or freezer; and do not refreeze.
Source: The Straits Times © Singapore Press Holdings Limited. Reproduced with permission.
90,000 Unglazed ceramics. Bizen and Banko – TeaTerra
Another major center for the production of unglazed pottery in the 19th century was Bizen Province (present-day Okayama Prefecture).
An ancient Japanese set of Banko-yaki made in the famous Shugetsu Toen oven. The set includes a 250 ml kyusu, a yuzamashi for adjusting the water temperature and five bowls. Supplied in original storage box
Due to the composition of local clays and prolonged firing in an oxidizing environment, objects acquired the colors of different shades of old bronze (from red to black), the shard was densely sintered and, upon impact, emitted a characteristic metallic ringing. Such products are called aka-bizen, that is, “red bizen products” *. Their distinctive feature is the presence of goma – a natural glaze that appears as a result of ash melting, and ishihaze – melted mineral inclusions of clay.
Chawan bowls from Bizen province were loved by the masters of the traditional tea ceremony. Since the ceremony involved the serving of snacks, sweets and sake in cha-no yu, and later in sencha, household items (vessels for wine, tokkuri wine bottles, mukozuke dishes of various forms) were widely used.
When Bizen tea bowls lost their popularity during the Edo period, workshops began to make household ceramics with molded fittings and high relief decorations, as well as decorative sculpture (saikumono). Such products required high quality plastic mass, which was obtained by washing local clay through rice straw (this method is known as suihi). This process allowed us to sift out coarse inclusions and use only high-quality top layers of clay.Although the thin clay obtained in this way was perfect for plastics, some of the decorative qualities of the ceramic mass were lost: the goma and ishihaze spots became less effective or disappeared altogether. However, such a pure mass was fully suitable for the manufacture of miniature teapots and allowed to reproduce the color of Yixing’s famous purple clays.
An ancient Japanese set of Banko-yaki made in the famous Shugetsu Toen oven. The set includes a 250 ml kyusu, a yuzamashi for adjusting the water temperature and five bowls.Supplied in original storage box
The largest center of the Meiji era for kyusu production was Mie Prefecture, where ceramics known as Banco ceramics were created. The mark, read as “Banco” (Japanese for “eternity, eternal existence”), first appeared in the second half of the 18th century on the products of the successful merchant and amateur ceramist Nomunami Rodzan (c. 1718-1777) and then passed from workshop to workshop in Ise. Later, fine stoneware in the manner of the Banco workshop, often decorated with colored enamel paints, began to be produced throughout Mie Prefecture and beyond, and received the name Banko-yaki .
Banco products are distinguished by a very thin, fragile ceramic mass in light gray or pure white, often tinted to brown in various shades or dark gray. The thickness of the walls of some vessels is comparable to the thickness of paper; objects made from this mass are very light, therefore, their design is distinguished by elegance.
The decor of the banko-yaki products is extremely varied. The craftsmen practiced the combination of masses of different shades in one product: appliqués or miniature plastic were made with additional colors.There is also a special type of objects made of “marble mass”: in the process of preparing the material, layers of different shades were repeatedly folded and rolled, as a result, the surface of the product acquired irregular darker veins and became similar to a colored ornamental stone. Surface engraving was used (sometimes with verse inscriptions). Also, unglazed kyusu were decorated with enamel painting or gilding.
The shapes of Banco’s products are similarly diverse. However, upon close examination, it is easy to notice the repetition of the configuration of parts such as handles, spouts and tops of lids. This allows us to speak of a well-established mass production of these products in Mie. The bodies of teapots were made by hand from thin layers of ceramic mass (the slight curvature of the forms, and the soft roundness of the transition of the body to the base, and the numerous fingerprints of the craftsmen on the surface of the products speak of molding without the use of a potter’s wheel). Then, the parts already formed according to standard templates were attached to the blanks of the body.This practice made it possible to reduce the cost and speed up production, while maintaining a variety of products.
At the same time, some of Banco’s products are characterized by a unique originality and subtle humor: such, for example, is the teapot with the image of the badger Tanuki on the lid. The werewolf badger, a popular folklore character, is depicted in the ceremonial attire of a Buddhist priest. With a height of only 1.2 cm, the miniature sculpture is made in detail, up to the haughty expression on the face, sculpted from a mass of two colors – tinted brown and gray, similar to the material of the teapot body.
Although the production of miniature teapots was established in almost all large ceramic centers in Japan, some items were created in small artisan workshops and, probably, even at home. Not adhering to the style of well-known ceramic centers, tea lovers from among the creative intelligentsia created “fantasy”, unique utensils for enlightened leisure.
Unglazed pottery illustrates how the Chinese tradition, initially accepted as an unquestionable authority, is adapted to local conditions in Japan.As a result of this adaptation, there are specific, actually Japanese forms of ceramics, varied and individually inherent in different ceramic workshops in Japan.
Bankko kyusu from 150ml Natsuki oven, 1980s. Completely handmade. Supplied in original signed tomobako
… To be continued…
Authors: Arapova TB, Egorova AA
“Introduction to the catalog” Japanese miniature teapots in the Hermitage “
Source: http: // teahouse-nsk. livejournal.com
90,000 What is Cooking for Chinese New Year 2021: Step-by-Step Recipes
10 february 15:07
Photos: What is being prepared for the Chinese New Year: recipes. Photo: social networks
According to the Eastern calendar, the Chinese New Year does not have a fixed date and is celebrated differently every year. So, in 2021, the Chinese New Year begins from 12 to 26 February.
On the eve of the holiday, the whole family gathers at the table to discuss the outgoing year – what they have achieved, what they have learned and what remains to be done.
The traditional dishes of the Chinese New Year’s table are very symbolic, but this symbolism is often understood only by the Chinese themselves. Most of the New Year’s dishes have a “karmic” purpose, are dedicated to deities and serve to attract good luck to the house.
For example, “jiaozi” dumplings are a popular New Year’s dish in northern China, and the name of the dish sounds the same as the phrase “farewell to the old and welcome to the new. ” A coin is hidden in one of the dumplings, and the one who gets it will be a successful person.
Soup with dumplings and noodles, popular in southern China, symbolizes long life, so the noodles should be eaten whole without chopping.
Whole-cooked chicken and fish symbolize prosperity, duck – fidelity, eggs – fertility, oranges – good luck.
“KP in Ukraine” has prepared for you a selection of recipes for traditional Chinese New Year’s dishes, which you will certainly want to try to cook.
JIAOCZI (Chinese dumplings)
9012 9012 9012
Prepare the dough: mix flour with starch, sift into a bowl.Gradually adding cold water, knead to a homogeneous dough.
Prepare the filling: add finely chopped dill, very finely chopped onions and grated ginger root into the minced meat. Season with salt and pepper to taste and stir.
Divide the dough into small pieces, roll out the cakes. Place a spoonful of filling in the center of each flatbread (if smaller flatbreads – a teaspoon, larger ones – a tablespoon). Gently lift the edges of the dough up and fold like a flower, pinching a little.Do not forget to put a coin in the last dumpling (rinse thoroughly with baking soda before this)!
Jiaozi is cooked for 15-20 minutes in a double boiler or simply boiled in salted water in small portions.
YU-SHEN (salad of happiness, wealth and good luck)
- 300 g ripe avocado
- 1 piece sweet red pepper
- 1 piece green bell pepper
- 1 piece carrot
- 1 piece fresh cucumber
- 1/4 cup sweet pickled ginger
- 2 tbsp. l sesame
- 1/4 cup roasted peanuts
- 1/2 bunch green onions
For the sauce:
- 1 tsp lemon juice
- tbsp olive oil
- 1/2 h l white pepper
- 3 tbsp plum wine
- 1 pc grapefruit
Cut the avocado into strips and place on a small dish
Carrots, cut the bell peppers and pickles dish.
Peel the grapefruit from the veins and skin, divide each slice into 4 parts and place on a plate in a heap.
Place the ginger in the center of the dish.
Roast sesame seeds and peanuts. Lightly chop the peanuts.
Pre-freeze the fish, remove from the freezer and cut into slices approximately 1 x 5 cm. Place on a serving plate on top of the ginger.
Sprinkle vegetables with half the sesame seeds and peanuts.
Prepare the sauce: combine butter, lemon juice, pepper and wine in a bowl.
IMPORTANT! Each of those present at the table should take the device and all together should slowly mix the salad, and in turn raising each ingredient as high as possible and saying the traditional wish of good luck “Lo hei”! Stir well and pour the dressing over the salad. Then sprinkle with the remaining peanuts and sesame seeds. Sprinkle chopped green onions over the salad.
SHIHU TSUYUI (fish in sweet and sour sauce)
90 sibas (whole fish)
Wash the fish, remove scales and remove the gills. Use a knife to make 2-4 diagonal cuts on each side of the carcass.
Boil 1.5 liters of water with onions and ginger in a saucepan. There should be enough water to completely cover the fish. Boil the fish without turning it over for 8-10 minutes, then drain the water.
Boil half a liter of water (you can use the water in which the fish was cooked) or chicken broth.Add soy sauce, sugar and vinegar. Heat over low heat until sugar dissolves.
Mix wine and starch, add mixture to sauce. Stir well to avoid lump formation. Remove the sauce container from the heat and salt to taste (you can add black pepper to taste).
Put the fish on a dish and pour over the sauce, garnish with cilantro leaves. Drizzle sesame oil over the top. By the way, the dish can also be sprinkled with 1-2 cloves of minced garlic.
CHINESE MARBLE EGGS
- 6L soy sauce
- 1 tbsp black tea
- 1 cinnamon stick
- 1 tsp black peppercorns
- Tangerine zest to taste
Put eggs in a saucepan until boiling. Cook for 2 minutes.
Remove the eggs and crack the shell with a knife and place the eggs back in the water.
Add the rest of the ingredients to the water, cover and cook over low heat for another 2 hours.Serve hot or cold.
Add the rest of the ingredients, close the lid, cook over low heat for 2 hours. Serve hot or cold.
NYAN-GAO (Chinese pie)
Bring the water to a boil, dissolve the sugar in it and cool.
Add flour, milk and egg to the water. Knead the dough until smooth.
Finely chop the buy dried fruit and add to the dough.
Grease a baking dish with oil. Distribute the dough in it.Steam for about 45-50 minutes or bake in the oven.
IMPORTANT! Nian-gao is an obligatory attribute of any New Year’s table. It is made from rice, rarely wheat. flour with the addition of various fillings – fruits, soy puree.
In Shanghai, niangao is shaped into a round cookie, a loaf is made of dough and served already sliced, sometimes niangao is not a big cake, but small muffins.
BISCUITS OF FATE
- 100 g flour
- 50 g corn sugar
- A pinch of salt
- 3 tbsp. vegetable oil
Write your predictions on small pieces of paper. Heat the oven to 160 C.
Whisk the whites with butter and vanilla until light foam.
Sift flour with starch and salt, add powder. Pour the whites into the mixture and beat. the dough should be like condensed milk.
Place a tablespoon of dough on baking parchment and spread to form a circle.
Bake until golden brown.
Take out the cookies one at a time, take them with a glove, put the fortune in the middle and fold the cookies in half, and then again in half. And then place the cookies in a glass or shot glass until they cool completely.
FISH IN HOT SAUCE
9012 9012 dense corn fillet 9012 9012 dense corn fillet
For the sauce:
- 150 ml chicken stock
- 2 tsp yellow bean sauce
- 1 tbsp chili sauce
- 2 tbsp sherry wine or dry rice wine or dry
- 2 tsp dark soy sauce
- 2 tsp sesame oil
- salt, white pepper to taste
Sprinkle fish fillets evenly on both sides 1 tsp.l salt. Cut the fish into 5 cm strips and let sit for 20 minutes.
Dip fish pieces in cornmeal. Cut the green onions into 5 cm diagonal pieces.
Heat the pan, add oil. When it gets very hot and starts to smoke, turn down the heat. fry the fillets on both sides until half cooked. Remove the fish and pat dry with a paper towel.
Drain the oil from the pan, leaving about 1 tbsp. Heat the pan again, add green onions, garlic and ginger.Fry them, stirring occasionally, for about 30 seconds, then add the sauce ingredients, 1/2 teaspoon salt and 1/4 teaspoon white pepper. bring the mixture to a boil.
Reduce heat, add fish and simmer slowly for about 2 minutes. Place the fish on a plate, pour over the sauce and serve.
- 350 g or dry noodles 1/2 Art. l sesame oil
- 1 1/2 tbsp. l nut butter
- 1 1/2 tbsp. l finely chopped garlic
- 1 tbsp. l finely chopped fresh ginger
- 3 tbsp finely chopped green onions
- 450 g minced pork
- 3 tbsp. L yellow bean sauce
- 1 1/2 tbsp. l rice wine or dry sherry
- 2 tbsp. dark soy sauce
- 2 tsp salt
- 1/2 tsp black pepper
- 2 tsp chili oil (optional)
- 2 tspl sugar
- 300 ml chicken broth
- 3 tbsp. L finely chopped green onions
Boil the noodles, then dip them in cold water, drain and stir in sesame oil. Set aside and cover with plastic wrap.
Heat oil in a wok or skillet. Add nut butter, garlic, ginger, and green onions. Fry, stirring occasionally, for about 15 minutes.Add the pork, stir and cook for about 2 minutes, until the pork changes color.
Add the rest of the ingredients besides the green onions for decoration. While stirring, bring to a boil, then reduce heat and cook for about 5 minutes.
Dip the noodles in boiling water for 30 seconds until warmed up. Then fold in a colander. Transfer the noodles to a large platter and top with the sauce. Toss and garnish with green onions.
BTW! No Chinese holiday meal is complete without noodles, which symbolize longevity.They say that you should never break and cut noodles so as not to shorten your life.
In Hunan province “niangao” (rice cubes) travels – this means that every year life will get better. Miao people eat “zongzi” (sticky rice wrapped in reed leaves) – life will be sweet and the harvest will be the richest.
In the province of Hubei , the first meal of the New Year’s table is chicken soup.This is a symbol of calmness. And the main workers in the family should taste chicken feet – this means that in the new year they will be able to seize on wealth. Young students should taste chicken wings – you can spread your wings and fly up. The owner, on the other hand, has chicken bones – one must surpass everyone.
In the districts of Jingzhou and Shashi , the first dish is eggs, then life will be colorful, happy and prosperous. If you meet guests, you need to eat two boiled eggs, through the white of which you can see the yolk.This means that silver wraps around gold and gold attracts silver.
In Boyang District, Jiangxi Province , dumplings and fish are primarily eaten. This means “meeting good people” and “excess for the whole year.” In some dumplings they put sweets, flowers or silver coins, then “life will be sweet”, “people will keep eternal youth” and “get rich in the new year.”
In Chaozhou , people usually eat “fuyuan”, which is made from rice flour and dry radish, frying in oil, and drink “five-fruit soup” made from grains of euriala (water lily).This means that “life will be beautiful and long. ”
Noodles are eaten in the southern part of Fujian province . This means that “the year will be long”, and in Zhangzhou they eat sausages, “sunhuadan” (eggs prepared using a special technology) and raw ginger, which means “life will be interesting.”
In some areas of Jiangsu and Zhejiang provinces it is necessary to eat “chunpan”, which is made from celery, leeks and bamboo shoots. This means that people will “be hardworking and live long.”
In some places in Anhui province local residents must gnaw on raw radish. This is called “yaochun”, which means – “you can destroy germs and prevent diseases, then in the new year everyone will be happy.”
Chinese New Year 2020: When to Start, How to Prepare and What to Give
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Chapter 8 – Xia Qingyue Part 3
After the first meeting, Jasmine stood behind a tree and watched the conversation between the hypocrite and the ice fairy. He has now used the Lunar Stream Disintegration and has become invisible. Even if there were a practitioner on the Tyrant’s Step, even he would not be able to notice him. Therefore, this technique was of the Divine level and belonged to the Ice Phoenix himself, who in turn passed it on to his followers.
As soon as the two girls left the forest across the sky, Jasmine stepped forward and collected the cores of the monsters. Apparently, Icecloud Palace was not interested in such weak cores.
Returning to the city, not forgetting to put on a hood, Jasmine went to the tavern.No one was surprised that a person was hiding his identity, since there were many such people.
Going inside the tavern, Jasmine sat down at a free table in the corner and ordered Plum Wine. In this world, there was no sake, no beer, no other alcoholic beverages, only wine. But this wine was so varied that there were copies of either beer or sake of his world among them, so Jasmine did not complain.
The waitress who served him quickly brought the order. Jasmine also realized that even 10 year olds could drink alcohol if they practiced.He had already met young masters of 12-13 years old, who already led a lascivious lifestyle and had women or girls with them.
For all this, Jasmine watched quite closely and tried to understand the moral foundations of this world, but as he thought, there was only one rule here: Strength is everything.
For example, a strong practitioner will appear and kill a passer-by, and if there is no stronger person among the guards or guards, then the attacker turns into an innocent and just person.
– Hey, did you hear? Goddess Xia is getting married in a year! – the man whispered that he was slightly drunk, because it was already evening in the yard.
– Yes, I heard. It’s like planting a beautiful immortal flower in a dung heap … this bastard is not worthy of her! – agreed his interlocutor.
Jasmine just sighed at that. He was interested in any other news, but this topic of marriage was the most talked about topic in the City of Floating Clouds.
Having drunk a large mug of Plum Wine in one gulp, Jasmine headed for the exit, but to his chagrin he received another compulsory task.
System: Beat all the men in this room and kiss the woman behind the counter while touching her chest. Reward: 300 points. Failure: Eternal Torment of the Soul in the Gates of Hades.
– Haa … sorry guys, but you’re going to bed early today. – said Jasmine loudly and sharply with a turn from his feet hit a passing man who wanted to leave the tavern.
A man fell on a wooden table and broke it. Those sitting behind him jumped from their seats and released the aura of the Advanced Stage.
– Who are you!
– My wine!
– I said sleep! Jasmine jumped on the practitioners who drew their swords and quickly knocked them out. He was a True Step practitioner and for him they were like children in a sandbox.
– Hit him!
The remaining seven men attacked Jasmine. Someone used a movement technique, but he was already drunk and stumbled. Jasmine put a hot knot in the path of his face and knocked out with one blow, while knocking out several of his teeth.
There were two Spiritual Step practitioners present, and they were from wealthy families who decided to drink today. For the City of Floating Clouds, the Earth Step was the peak of its development. There were only a few practitioners at the Earthly Degree of Inner Power, and all of them were famous in the city. Therefore, for Jasmine, none of the opponents was dangerous.
After a couple of minutes, all the men present, except for a couple of women who stood near the wall and watched the show and applauded, lay unconscious.
Jasmine turned to a woman who looked beautiful enough, although compared to Xia Qingyue, they were like heaven and earth.
– What? You will beat mmm…. – the woman behind the counter was the manager of this place while her husband was in another city to buy new varieties of wines. Jasmine approached her and sat down on the counter in front of the woman, dug into her lips and squeezed her breasts with one hand.
The woman groaned, and all her fear of this little monster was gone. She saw red eyes from under the hood, which attracted her like a magnet. What it cost her to discourage herself from the thought of hugging him and deep into the kiss.
– Here, for the inconvenience caused.- said Jasmine, putting a hundred gold pieces on the counter. The woman stared in shock at the amount of money. This hundred was a two-month salary in this city, and even if it was spent on new tables and chairs, then in any case there would be about 60-70 coins left.
Jasmine left the tavern before the guards arrived. But, even while waiting for her in stealth mode, she never showed up. Only two guards came up, asked around and only gave up on it.
System: Congratulations on completing the assignment! Reward 300 points.
– It worked well. – Jasmine was already used to this type of assignment, so he was already relatively calm about them.
Returning to the Xia Clan residence, he locked himself in a room and lay down on his bed with a book on alchemy. For him, meditating and absorbing Spiritual Power from the environment was ineffective and the only method he used to level up was completing tasks or killing monsters.
-… – Jasmine put the book away and looked up at the ceiling. He wondered, what if the system gave him the task of killing the people from the tavern? Could he have done it or … – Forget it.So far, there have been no such tasks, and if they appear, I will solve it on the spot. He muttered, returning to reading.
A couple of hours later, when the moon lit up the city, there was a knock on Jasmine’s room. He was still reading the book on the bed, and there was a large glowing crystal on the nightstand. Such crystals in this city were only owned by wealthy families or clans.
– Log in. – Jasmine answered. He did not ask the system who it was, since he himself already felt the aura of hypocrisy. He remembered it well.
– I beg your pardon. Xia Qingyue said in a gentle and quiet voice and opened the door. She was dressed in a long blue dress that did not hinder her movements. Going inside, she looked directly at the bed and at the boy who was not even looking at her and was reading a book. -… –
Xia Qingyue was silent, standing near the door and watching the young man’s actions. He was incredibly handsome, his snow-white long hair flowing like a stream on the bed. His eyes, which read the lines of a book unknown to her, gave a crimson light, as if precious stones.His clothes were rather unusual, but she knew that they were worn by aristocrats or royalty.
Time passed, and after ten minutes Xia Qingyue spoke first.
– I found you. Her voice was icy with shades of rage and murderous intent.
– Mm … well done. Jasmine nodded. Despite the fact that he was reading the book, the young man was ready to take advantage of the Lunar Stream Disintegration and immediately leave.
“Who knew that everything would go like clockwork … but I thought she would look for me for quite a long time”
– And you are not hiding after what you have done.Xia Qingyue said in an even colder tone and walked closer to the bed. She didn’t want to admit it, but she wanted to take a closer look at him. – Arranged such a game in the Blue Stone.
Jasmine looked up at her and bowed his head.
Finding this gesture cute, Xia Qingyue’s voice softened, but not for long.
– This is the bar where you beat up a lot of people.
“Aa …” he nodded and went back to reading.
Xia Qingyue lifted her eyelid, and an icy haze of True Step power swirled in her hand.
– Don’t you want to say anything?
– You have a soft ass. Jasmine answered without hesitation. His face was impassive all the time, as if he was bored, but this boredom was directed not at any action or time, but at the whole world. As if the World before his eyes was just an ordinary boring toy.