Indo-Japanese Culinary Fusion
The Ministry of Agriculture, Forestry and Fisheries (MAFF) of Japan recently hosted the Indo Japan Food Forum in association with Japan External Trade Organization (JETRO) and The Associated Chambers of Commerce & Industry of India (ASSOCHAM). With ‘Food and Health’ as the theme, the discussion revolved around Japanese technology and the ways in which it is being incorporated in the food industry.
Bringing the cuisine of both countries through fusion dishes, the event saw the amalgamation of eclectic Indian and Japanese ingredients.
Leading fast paced lives has led us to forsake nutrition in exchange for fast food. The forum aimed at bringing a change in this lifestyle habit by introducing Japanese ingredients in Indian dishes to enhance their flavour and enrich their nutrient content.
Addressing the gathering, Mr. Teramoto, Advisor to the Export Promotion Division of MAFF said, “We thought of bringing to India ingredients and proven food processing methods that have played a crucial role as advocates of health in Japan.”
The forum opened doors to leading Japanese food processing companies, known for their competent technology, to invest in India. Many interesting discussions and food tasting sessions were also organized at the event.
The dishes were prepared by using a few Japanese ingredients, thus setting an example of healthy Indo-Japanese culinary relations.
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The list included dishes like Japanese Bhel Tart with Tofu fritters, Miso tandoori pulled chicken on wasabi soya wafer, and Red Bean doughnut with Matcha tea frosting amongst others. You too can try replicating these dishes at home.
Here’s the recipe for one of the best fusion dishes that were put forth at the forum.
Pan fried kulcha with paneer, soya and Japanese mustard
4, servings, 50 min.
- 50g Chopped onion
- 40g Japanese oriental mustard ★
- 20g Chopped coriander
- 50g Mushroom
- Salt to taste
- Pepper to taste
- 50g Japanese soya meat ★
- 10g Chopped Gari ★
- 50g Paneer
- 30g Toasted sesame seed
- 50ml Vegetable oil
- 30g Japanese style sauce ★
- 1g Gluten
- 2g Salt
- 5g Sugar
- 3g Yeast
- 1g Improver
- 5ml Vegetable oil
- 10g Curd
- 50ml Water
- 120g Maida
Directions for Kulcha
- Put all ingredient dough mixers and mix well until nice and soft, remove and keep a side
- Cut into 4 round shape, 20g each
- Roll it little bit then mix filling then pat with hand, keep it for 20minutes
- Pre heat oven 200 degree then bake in the oven for 5 minutes
- Remove and keep aside
- Take fry pan, put oil, after oil heated put chopped onion let it be golden brown
- Then add mushroom, Japanese soya meat, paneer, Japanese oriental mustered, Chopped coriander, salt and pepper, chopped gari, toasted sesame seed, mix it together until all ingredient well-cooked then remove and cool down
- Stuffed in the kulcha and filling, then bake in the oven with 200 degree for 5minnutes
- At Last pan fried with butter and Japanese style sauce 2 min till it become brown
- Topped Japanese style sauce
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