Yamamoto flour milling Co., Ltd. (mountain cause result British: Yamamoto Seifun Co., Ltd.) is flour milling business of Japan, a food artefact company establishing the head office, a factory in Toyokawa-shi, Aichi.
Summary
It is the origin of the company that I opened flour milling business in (1916), Toyohashi-shi in 1916. It produces dried noodles, instant noodles from wheat flour made in the company. Above all, "the poco ramen is the brand of the instant noodles which are popular in the Tosan River district pop".
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When a soybean was short under control in the wartime, the development of the white soy sauce which assumed rice raw materials was performed, and a bird new store (the mountain Shin brewing) mass-produced it.
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Representative circle ぼうろ from Saga. Circle ぼうろ of Kitajima and Tsuruya where the photograph is considered to be circle ぼうろ origin from Saga. (the left: "丸芳露" of Kitajima) (the right: "the circle bunch dew" of Tsuruya)
One of the cakes of high quality that circle ぼうろ (まるぼうろ) represents Saga-shi, Saga. I may be listed with the "丸芳露" "circle bunch dew". In addition, I assume Nakatsu-shi, Oita an article made specially in circle ぼうろを.
Table of contents
Origin
We have various various opinions in the circle ぼうろの origin. It is the etymology, and there is well-known "Marco Polo" by having introduced the Orient that included Japan in east memoirs in the opinion which became "まるぼーろ" from the word round-shaped bolo (Ptg.: bolo) and merchants of Venice. Is said that it is a baked confectionery called "カヴァカ フィーナ デ カルダス" (Ptg.: Cavaca Fina de Caldas) which is native district cake coming to フェルゲイラス which is a northern city of Portugal about the manufacturing method at the origin [1]; [2].
Generally, the opinion that the thing which interpreted local words as Japanese like other cakes from European countries becomes the etymology is high or origin of above-mentioned "カヴァカ フィーナ デ カルダス" and a done shop are names "マルガリーデ" [1], and even if it was to "a circle bolo" from what existing intellect already described as "a bolo" (meaning of the cake) from the softness that circle ぼうろになったとも, the Portuguese who really ate it are different from the Kabaka in concerning "a bolo of マルガリーデ" from what was done as a baked confectionery [3] in Japan, a bolo is said to be it, but the etymology does not become sure. In any case it was a monastery that it could handle sugar that most of the cakes from European countries transmitted in Japan assumed Portugal origin because the influential sugar which it became [4] (as well as a cake as for the tempura Portugal), and was necessary for the materials of those cakes was the thing which was very expensive in Europe in the Age of Geographical Discovery, or a drugstore was important. Therefore, it is thought about what was equipped with as the food which circle ぼうろも is important to in a long-term voyage to maintain the health of important meaning that cakes from European countries are religious or sailors in Christianity propagation activity in Japan, and it is thought that I was transmitted like other cakes and food culture in circle ぼうろが Japan [5].
Transmission to Japan and change of the manufacturing method
"カヴァカ フィーナ デ カルダス" mentioned above was a competition for circle ぼうろに firm baked confectionery handed down to Japan now, and, if anything, a cookie was near. Circle ぼうろと カヴァカ フィーナ デ カルダス is almost a material, but, as for this, judging from a preservation-related aspect, the thing which I baked well is said to be it when I consider that it was to a cake different at all even if materials and the manufacturing method are transmitted from the thing that is different from quality (the Portuguese wheat has little protein content in hard wheat near a product in France) of the wheat produced in Japan in Japan or an early European ship sails the long term when effective.
"Tsuruya origin opinion" [7] said to that 二代目店主太兵衛 of "Kitajima origin theory" [5] [6] or Tsuruya doing the thing which an ancestor of the Yokoos of Iseyacho, Saga-shi completed in the late 17th century with ancestors learned the manufacturing method from art handed down directly than a Dutchman as for what I completed as Japanese circle ぼうろの ancestors coming at the present in Nagasaki at the mid-17th century becomes the two excellent things of the origin, and the origin is not sure which is a point. In addition, there is the opinion doing the thing which a plover shop setting up the head office in Iizuka-shi, Fukuoka as a divergent view [8] has already produced in the past when Tsuruya begins to knit circle ぼうろを with ancestors, but "Syogetsu temple" equal to the source of this circle ぼうろは plover shop sold it, and the store at the time is Hizen countryKubota-mura, Saga-gun (Kubotacho, Saga-gun, Saga ⇒ existing: Saga-shi, Saga). However, in any case the circle ぼうろの origin circulating in Japan is Saga now, and what is recognized as Saga cake of high quality widely is reliable. I improve circle ぼうろの taste by these company efforts to name such an "ancestor" it and take part in popularity improvement, and, as a result, it may be said that it is a clog in side stroke to the position as the Japanese cake of high quality. In addition, besides, there is cake of high quality "trees and plants steamed bun" [9] of Omuta-shi, Fukuoka, and the example which each other's well-established names compete, and evolved one cake is not exaggeration even if I evolve to a cake of high quality which I put together in Japanese taste and texture by the effort of the gift of the effort of the circle ぼうろはこれら long-established store name got close to at home of today's Japan or various cake studios in Saga and untie it.
How to make
Wheat flour, a chicken egg, three materials called the sugar become basic as well as Kabaka and a bolo of the circle ぼうろは aforesaid. It becomes the lowest condition that circle ぼうろは suiting to the Japanese's taste particularly wheat flour has to use the soft wheat-based wheat flour like weak flour. When I use the very-refined sugar about the sugar, I may use 三温糖. In addition, low calorie is available for becoming it using trehalose by a substitute of the sugar when I make it not marketing at home. Because the powder substitutes pancake mixture and can make it, I can easily make even a home environment if there is even an oven for fried advance. I can enjoy a change of various textures and taste by delicately giving a difference by the combination of the woof of above-mentioned three by the manufacturing method. In addition, I mix sesame oil I mix honey to show 口溶 けの good point to mix soda and sodium bicarbonate with 膨 らましの 為 or to start a nice smell, and the width of the arrangement is wide, and the products which really various arrangement was added to line up in the store. Circle ぼうろがある [10] which the temperature of the fried advance is various, but it bakes in 300 degrees Celsius or more at around 170 degrees Celsius, high temperature at low temperature by the manufacturing method.
^Kitajima is beads person formerly, and, as for what I made form as of circle ぼうろを, the circle ぼうろを eighth generation of the Yokoos decides that the manufacturing method was initiated into early in Meiji.
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The straight roasting steamed bun is the paotzu which is more small-sized than a general steamed meat bun in China and Japan. Specialty of Shinshu のおやきと of Japan is similar how to make, size, an appearance. I wrap the ingredient which I mixed ground meat and vegetables with in leather of the wheat flour which let you ferment by yeast and I fill the big kitchen utensil and frying pan called "a pan" closely and bake it in the roaster. As well as pot sticker, there is the texture that I did crisply, and, in addition, it is burning hot, and meat juices with full of the taste overflow from a paotzu when I bite it like a small basket parcel, and the point that a unique flavor can taste is the characteristic of the straight roasting steamed bun though a burn is fragrant.
By the preference of the eating person, I scatter ginger and I attach seasonings such as black vinegar, soy sauce, spicy oil, 辣椒醤 and eat. Originally, in Shanghai, a lot of things which taste is included in well often comprise only black vinegar in the shop.
The restaurant which handles mainly a straight roasting steamed bun is in Shanghai, and there is the shop to sell in conjunction with the simple menus such as noodles. It is the dish which I ate as snacks and a midnight snack, but is originally got close as breakfast because there is the shop to open early in the morning in a shop and the stand in Shanghai.
How to make
Cloth
I mix water and a seed including the yeast called "ramen" with wheat flour and knead it and I lay you until I ferment and make cloth.
Ingredient
As for the means to give inside, a lot of simple things only for leeks use ginger, Chinese wine, soy sauce for seasoning to the ground meat which added the heart of the pig to pork in genuine Shanghai. Like a small basket parcel, I often mix the soup which I would have so that soup flows well so that a dish simmered in jells with gelatin. As for the straight roasting steamed bun, there is originally the example letting you do the special work teaching the soup which you put gelatin in like the small basket parcel which is comparative haute cuisine because it is the dish of the common people. I call the thing which "blend water" does not put a thing to put dish simmered in こごりを in in with "spring water". I add the materials such as cabbage, a Chinese cabbage, a shiitake, a water chestnut, Chinese chives, a mushroom, dried prawns depending on a shop and may make it. For a Muslim, there is the shop starting the beef steamed bun which I added cabbage, an onion to using ground beef in substitution for pork considered to be a taboo. There is the high-quality straight roasting steamed bun which I put prawns, sharkfin, crabmeat in in the specialty store of Shanghai.
How to grill
The straight roasting parcel which I bake in a big iron pan
I bake "the pan" to lift up only a base with rather much vegetable oil like pot sticker (鍋貼) with the round pan of the iron plate that a bottom is flat. I sometimes move a pan to close the cap because fire makes it easy to go to the inside, and not to become irrecoverable. Write it thoroughly and put a little hot water if burnt and close the cap and half bake it in the roaster. There is the recipe to bake in oil after it was sultry, but bakes it earlier once in the specialty store. In many shops, I scatter sesame and leeks on the top and finish it.
Name
"Roasting" means a recipe to bake on the iron plate which pulled oil like pot sticker, a fried egg, grilling foods on an iron plate in current Chinese. By a language of Kure and the languages of such as Shanghai words Fuzhou, I call this recipe "live roasting". This dish is called by a cooking name varying according to an area.
I call it "a straight roasting steamed bun" in Shanghai and may abbreviate it to "live roasting".
Or I often call "a straight roasting parcel" "raw roasting paotzu" (ションジエンバオズ, a 拼 sound: shēngjiān bāozi) (ションジエンバオ, a 拼 sound: shēngjiānbāo) in other areas of China.
I call it "straight roasting parcel" (ションジエンバオ, note sound :ㄕㄥㄐㄧㄢㄅㄠ, a 拼 sound: shēngjiānbāo), "dried arrowroot-starch paste parcel" (シュイジエンパオ, a 拼 sound: shuǐjiānbāo) in Taiwan.
I call it "straight roasting parcel" (サーンジンパーウ) by Cantonese in Hong Kong and may call it a dried arrowroot-starch paste parcel (soy gin gone cormorant).
The steamed bun (man cane) is a word to hint at food such as the steamed bread not to fill with bean jam inside in Chinese. Or "a paotzu" is originally called "parcel" (a pao.a suffix) by the dim sum which wrapped the bean jam such as the straight roasting steamed bun in leather of the wheat flour (paotzu). I was accompanied by a dish name called the straight roasting steamed bun to call it with "a steamed bun" both without calling the dish not to put in the dish which I put bean jam in either by the language of Kure of the Konan district including Shanghai, and dividing it.
Because it is a so well- known dish in Japan, the dish name in Japan is not decided. I bake Shanghai (entering soup) firing steamed bun, roasting firing paotzu [1], Shanghai firing steamed meat bun and am introduced by various names including the small basket parcel. Because a straight roasting steamed bun and the small basket parcel are originally different different cooking of the recipes, in China and Taiwan, I bake it, and the name such as the small basket parcel is not done.
History
It is regarded as an opening what I bake the steamed meat bun which has got cold and warmed again and cannot trace it in the origin, but I come to make it with tea building to bake it expressly, and to start it and am said to be it when there is the history more than it for 100 years. I had already contributed it in many shops in Shanghai in the 1930s, but a thing of 羅春閣 was particularly famous, and the thing to make with chicken was liked in those days [2].
In addition, in Suzhou, a thing of the Kure garden tea building which started a business in 1911 was famous [3].
There are small Yang student roasting, royal families sand, large pot spring (spring water), enlightened emperor student roasting other than chain unfolding Toyohiro straight roasting now in a well-known specialty store in the Shanghai city.
Spread in other areas
Of the straight roasting parcel sell over the count (Taipei)
It is a dish of the around Shanghai origin, but is the dish which even various areas of China and Hong Kong, a shop of the Taiwanese individual treatment provide now. In China, there is the frozen food, too and may bake it using a frying pan at home. It is the night light meal of the common people sold to in the stands of the night market in Taiwan. In Hong Kong, I often contribute it as a menu of the Shanghai restaurant, but there is the specialized shop selling over the count.
Several specialty stores appear in Japan and contribute it in an individual Chinese restaurant.
Footnote
In ^"Chinese food encyclopedia" Vol. 4 p200, 1988, I publish a Kyoto, companion building
For ^周旺編, "中華風味小吃傳説与烹 飪" p219, 2,010 years, it is Beijing, a chemical industry publishing company.
For ^葉祥苓編, "Suzhou dialect words celebration" p178, 1,993 years, it is Nanjing, Jiangsu education publishing company
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Dim sum of Chinese food which I wrapped the ground meat of the pig in leather of the wheat flour, and it was sultry as for the siomai (siomai, Cantonese: シウマーイ) and cooked.
The name called "干蒸燒賣" (コンチェンシウマーイ, gonjing siumaai) is common in Hong Kong, too.
I am based on the cutting fine of ground meat and the prawnsof the pig and do the bean jam which I knead a mixture and seasoned in the contents and wrap it in pillar shape having a short it in skin of thin wheat flour and I steam it with a steaming basket or a steamer and finish it. I attach seasoning including vinegar, soy sauce, the mustard for preference and eat. In addition, I add crabmeat and beef to the contents, and there is the variation such as covering it with glutinous rice in substitution for leather to wrap.
One of the same dim sum includes the points that I can eat without seasonings such as what is combined slightly a lot, a thing, the saltiness to steam it first by all means, and to cook being stronger, and starch seasoning it with seasoning during (there is the round skin) with the quadrangle that skin is thin as for the difference with the treated gyoza. I attach miso mixed with crab meat in China, and there are many examples to attach to nothing.
In "燒麥 of the Beijing wind," leather size is large, and a lot of things of the form of the feeling that protruded than an ingredient of the inside often put glutinous rice in the contents.
A thing called "siomai-type on a day" is in Shanghai, but is the steaming dish using the ingredient of the siomai seen like the slender cigarette which I cut.
Siomai of Japan
I use pig ground meat and the cutting fine of the onion for materials mainly. Green peas are often ridden on a parietal area as color. It is said that a developer of major frozen food maker Nippon Reizo K.K. Co., Ltd. (current Nichirei Corporation) devised this in the image of a strawberry of the shortcake for school meals in the 30, Showa generation.
I am rarely made in comparison with a gyoza at standard home and often purchase a tilde product and a frozen product or a cooked thing in a shop.
The siomai is famous as a feature of Yokohama, and, "even as for the household economy survey annual report of the Ministry of Internal Affairs and Communications Statistics Bureau," as for the expenditure ratio to siomai in the family budget, Yokohama is the first place. According to the company effort of Kiyoken which put up siomai for sale than the existence of the Chinatown in the yard of Yokohama Station from prewar days, the time is big about this. A cook (呉遇孫) of Yokohama Chinatown, 順海閣 was invited to assume it delicious siomai even if it cooled down as a station lunch, and this method spread out in each place success afterward by putting the adductor muscle of the scallop [1]. I transcribe it into "siomai" in Kiyoken.
I sell it as a feature elsewhere at Tosu Station of Saga [2]. I call myself "fried wheat" (reading みはしゃおまい) not siomai at the central eaves of the sales company and am the same as substitute character notation by the Pekingese.
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Japan
