Posted by: QQmei | March 21, 2012

Hello from Markus and Madoka to children

Me and seafood . 我和海鮮   / Markus
My name is Markus and I was born in Switzerland, a landlocked country in the middle of Europe. Because my home country is far away from the ocean, the only seafood I tasted as a child was frozen fish sticks (fish fingers) that have this yummy batter and are deep-fried.
我的名字是Markus,我出生在瑞士,這是一個位在歐洲中間沒有鄰海的國家。因為我的國家離海很遠,所以我小時候唯一吃過的海鮮是用美味魚漿作成、酥炸過的冷凍魚條。

In my family we usually we ate fish every week on Friday, because that’s when Christian people (Protestants) are supposed not to eat any meat… Except for some fresh water fish (Switzerland has many rivers and lakes) which are usually eaten in cooked or fried form – and arranged with mayonnaise, butter sauce, slices lemons and rosemary herbs – seafood isn’t a big thing. I remember when I was about 10 years old and encountered for the first time octopus rings in a Spanish dish (called Paella) and mistook them for rubber rings…
我們家通常在星期五時會吃魚,因為基督徒(新教徒)有戒肉食的紀律,但是吃淡水魚是被允許的(瑞士有許多河流和湖泊),通常魚要被煮過或炸過—再配上美乃滋、奶油、檸檬切片和迷迭香—料理海鮮是小事一樁。我還記得我大約十歲的時候第一次在西班牙料理(海鮮飯)中見到章魚圈,還誤以為是吃到橡皮圈呢!

Paella 西班牙海鮮飯

Swiss people live in the middle of many hills and mountains with lush meadows and grasses, they raise many cows, sheep and goats to make delicious milk, yoghurt, butter and – of course – CHEESE! Every little valley, every little mountain produces its own kind of cheese: soft, semi-hard, hard, nutty, smoked, tardy, even moldy (blue cheese type).
瑞土人大多住在有著豐美草皮及牧草的小山丘及山腰上,他們養乳牛、綿羊、山羊來生產美味的牛奶、優格、奶油,當然還有—-起司!每個小小的山谷、山嶺間,都有自己獨特的起司:有軟質的、半硬質的、硬質的、堅果風味、煙燻味、甚至帶著霉味的藍起司。

You go to an ordinary supermarket in Switzerland and can chose from at least 30 types of different cheeses. That’s where Swiss people get their protein. And the good thing is that the cows in Switzerland help make the landscape high in the Alps beautiful and useful because farmers can’t grow anything up there except fine herbs and nutritious grasses.
如果你去瑞士的傳統超市,至少可以看到30種不同的起司同時陳列在架上,這是瑞士人攝取蛋白質的來源。另外,養牛的另一個好處是,牠們點綴在高聳的阿爾卑斯山上,讓地景變漂亮了,這也讓原來不能種植蔬果,只能生長藥草及豐美青草的山坡地多了附加的價值。

Love of Fish . 魚之愛 / Madoka

We Japanese love fish and I am one of the them. What I like most is the Japanese way of preparing and cooking seafood.Even if you don’t like to eat fish in Sashimi-style (fresh and raw), you might find it tasty simply roasted with a little bit of salt or Tempura (deeply fried in batter), or Mirin-boshi (dried with sweet rice wine, roasted lightly to serve). 
我們日本人很愛吃魚,我也是其中之一,我最喜歡日式料理及烹調海鮮的方式。也許你不喜歡生魚片,但或許你會喜歡加了一點鹽的燒烤,或是炸甜不辣的吃法,亦或是燒烤味醂魚干。

Since not all fish dishes taste subtle in your mouth, we have other ways to cook them like Kamaboko (fish cake sausage) pasted on a piece of wood and steamed.You can find them in a various shapes and decorative cuts, but they are the same tasty Kamaboko sausage.
因為並不是所有的魚料理都合你的味口,所以我們還有其他的烹煮方式,例如魚板,就是將魚漿裹在木片上拿去蒸。你可以看到各種不同形狀和被裝飾成不同造型的魚板,但他們吃起來都一樣。

Do you like Octopus by the way? We like them as snack food, because its delicious when put into an Octopus ball ( Takoyaki ) made from batter and chopped octopus, seasoned with spicy, savory sauce! Besides buying them at the shop, you can make Takoyaki yourself with a special frying pan. We do Takoyaki parties around this pan, and enjoy preparing them with various ingredients that are mixed into in the batter.
順道一提,你喜歡章魚燒嗎?我們把把章魚燒當點心,用麵粉糊加上章魚塊,放入章魚球造型的鐵板裡燒烤,最後再塗上各種風味的醬汁,就是美味的章魚燒了!你除了可以在店家買到章魚燒外,也可以用一種特製的平底鍋,在家自製章魚燒。我們會圍著這種特製的平底鍋舉辦章魚燒派對,並開心地準備要放進麵粉糊裡的材料。

I have shown you some fish dishes in different shapes which does not look like fish… we have the opposite too. In the following images, can you find patterns of fishes in these Japanese sweets made from jelly, sweet bean paste, and rice cakes?
在看過了一些沒有魚形的魚料理後,我也想要讓大家看看有魚的造形,但是卻不是魚的料理。以下這幾張照片都是日本的甜點,有的是果凍、有的是甜豆餡或米食,有沒有看到許多魚呀?

They are served for tea time usually with green tea and also in the formal Japanese tea ceremony.
這些是茶點,通常都是搭配綠茶吃,或是在正式的日本茶會上享用。

Hope you can enjoy these treats someday by yourselve!
希望有一天你們也可以享用到這些美食。


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