Shirakabegura Mio Sparkling Sake x Feta Olive and Sun-dried Tomato Bruschetta

Ingredients:

150g cream cheese, softened

· 1 clove garlic, peeled and minced

· 1 tbsp fresh dill, finely chopped

· Salt and black pepper

· 50g Kalamata olives, pitted

· 50g sun-dried tomatoes in oil

· 1 French baguette

· 40g feta cheese, crumbled

· Handful of rocket

Method of cooking:

1. Mix the cream cheese, minced garlic, and chopped dill in a bowl. Season to taste with salt and black pepper.

2. Roughly chop the Kalamata olives and sun-dried tomatoes.

3. Slice the baguette diagonally, into thick slices, and lightly toast the slices until they are light brown on both sides.

4. Spread the cream cheese on the toast slices.

5. Top with the Kalamata olives, sun-dried tomatoes, feta cheese, and rocket.

Hosomaki

Ingredients:

140g sushi rice

· 25g cucumber

· 20g gourd (cut in ribbons)

· 1 sheet nori (21cm x 19cm)

· 475ml dashi

· 2 tbsps sugar

· 2 tbsps soy sauce

· 1 tbsp mirin

Method of cooking:

1. Cut the cucumber lengthways into eighths. Rinse the gourd, rub it with salt, soak it in lukewarm water and then boil it for 4-5 minutes. Place the boiled gourd and A in a pan, bring to a boil, then lower the heat and cook for 10-15 minutes.

2. Cut the nori in half lengthways, and place it on a bamboo rolling mat, spread 70g rice over the sheet leaving 1cm free on the side opposite you. Lay the cucumber or gourd down the centre.

3. Place your thumbs at the back of the mat and lift it whilst supporting the filling with the rest of your fingers. Roll the rice away from you and press lightly.

4. Roll the sushi so that the edge of the nori is placed under the rolled sushi.
To make a neat roll, spread the rice more thinly where the filling is to go.

5. Shape the sushi by pressing each end of the roll, and cut it into 6 pieces. Repeat the process for the other filling.

Rolled Sushi

Ingredients:

Approximately 100g sushi rice for each hosomaki roll, and 200g for each futomaki roll.

· Toasted nori

· Toasted nori sheets are usually a standard size of 20 x 20cm. For futomaki, these can be used as they are, but for hosomaki, they should be cut in half.

· Tamago (omelette) cut into thin strips

· Unagi (grilled eel) cut into thin strips

· Kyuri (cucumber) cut into sticks

· Kampyo (gourd shavings) cut into ribbons

Method of cooking:

1. Place the makisu on a chopping boad and place a sheet of toasted norion the makisu, ensuring that the shiny, toasted side is facing down.

2. Pick up around 200g of cooked sushi rice, gathering it together lightly with both hands. Be sure to always wet your hands with tezu (vinegared hand dipping water) before you handle the rice.

3. Carefully spread a layer of sushi rice over the surface of the nori, to an even thickness of about 9mm, leaving a slight gap at the edge farthest away from you. Dab a little tezu on the exposed nori at the far side of the sheet.

4. Make a slight groove in the centre of the rice, and place the filling in this groove. Ensure fillings are free of excess moisture. In the case of futomaki, lay out the fillings side by side in the centre of the rice.

5. Carefully begin rolling the makisu from the edge nearest you, using your fingers to keep the fillings in place. Press down tightly and evenly, but not so tightly that the rice and filling comes out the sides.

6. When the makisu has almost completely enveloped the sushi, pull out the end of the mat so that it is not rolled up in the sushi. Holding the makisu around the sushi, pull the other end of the mat gently.

7. Gently press the sides of the roll with the fingers of your hand to flatten, and carefully remove the makisu from around the sushi.

8. Cut the roll in half using a sharp knife that has been dipped in tezu. Then place the two halves next to each other, and cut into thirds. When cutting the completed makizushi, move the knife back and forward with a steady sawing motion.

Healthy Food

Reading

Exercise 1

Read the text and retell it

Food is an essential part of our daily life. It’s very important to choose the right food nowadays. Healthy and balanced diet is useful for every person. We depend on food as well as the cars depend on gas, for example. It’s our natural fuel, which gives our body physical strength and health. When the body is healthy, the mind will also be healthy.

Different types of food contain different nutrients for our body. Some supply us with carbohydrates, some with proteins or fats, some with vitamins and minerals, etc. Many people think that fat is bad for people and they try to cut down on it. There is even a special line of products, called low-fat.

The problem is that we do need some kinds of fat, but the saturated fats from animal products, like red meat, butter and cheese, can be really bad for health. Friendly fats can be found in avocados, nuts and seeds, olives and tuna fish, and in some other products. Some people cut down on too much sugar and salt, which is also a good idea. One of the healthiest types of food is fruit and vegetables. Such organic products can be only useful if they don’t contain any chemicals and additives, which has become a common phenomenon in modern supermarkets.

More and more people tend to grow fruit and vegetables in their own gardens, instead of buying them. Another problem is modified food. It’s much cheaper than ordinary food, which is why people often buy it. From the other hand, modified food can lead to dangerous diseases.

The food people eat depends a lot on their culture, religion, beliefs, health and other factors. However, some rules are common for everyone. They are: less fat, sugar and salt; and more water, vitamins, fresh fruit and vegetables.

Speaking

Exercise 2