[Eng. Sub] お茶事の舞台裏〜中華チマキの作り方＆横浜中華街巡り〜 | 日本茶道 | Japanese Tea Ceremony | Behind the Scene

[Eng. Sub] お茶事の舞台裏〜中華チマキの作り方＆横浜中華街巡り〜 | 日本茶道 | Japanese Tea Ceremony | Behind the Scene

Hello! This is Ann! Welcome to Ann’s Tea Life Today, let’s take a walk in Yokohama Chinatown Yokohama Chinatown is one of the largest Chinatowns in Japan It is the biggest and has the largest number of stores Why are we coming here today? Actually, we are here to get the ingredients we need to make the chimaki (Chinese sticky rice dumpling) for the Chaji celebrating Dragon Boat Festival/Tango Why are we having sticky rice dumplings for Chaji? Don’t worry! I will explain later! But first, let’s go get the ingredients first! Today’s trip starts at the main street There are many tourists today Let’s walk as we keep social distance Look at these neon signs Though it is not evening yet, the signs look pretty exotic already They look even more pretty during the night when the signs light up I’ve been to many Chinatowns all over the world Personally, I’d say Yokohama Chinatown is the best in terms of visuals Recently, there are more all-you-can-eat restaurants in the area two to three thousand, with no time limit, over 100 choices on the menu This is Ichiba (market) Street As the name indicates, there used to be where all kinds of stores are located It was also called the kitchen of Yokohama Chinatown Now, here are more all-you-can-eat restaurants and fortune teller stores Right, in recent decades, the number of fortune teller stores has grown a lot There are probably over 50 fortune teller stores and about 200 Chinese restaurants The percentage is pretty high Near Chinatown, there are also many other shopping areas, with fancy restaurants and cafes Chinatown is more for souvenirs and some quick snacks For example, grilled dumplings, meat bun, and fried sesame seed balls I also bought some sesame seed balls as my snack for the day! Here we are! Airyugo, the Chinese specialty food store that has been here for over half a century I asked the owner if they have any dried shrimps Granny watched our Youtube videos! I also bought a stack of Loquat leaves since we will need two leaves for one chimaki This is salted duck egg The yellow part of duck eggs is marinated in salt It has great umami and it is a common ingredient for mooncakes during Mid-autumn Festival and also the chimaki for Dragon Boat Festival I also bought some fried shallot and that’s all we need from here! This is Emperor Guan’s Shrine in Yokohama Emperor Guan is a key person from the three kingdoms People come here and pray for success with their business Near the shrine, there is Chikumon Since we’ve got everything we need from Chinatown, we’ll head home, get changed and go to the supermarket to get some other ingredients we need One of the key ingredients of Chimaki: pork belly! Another one is bamboo shoots I also bought some fresh fish and vegetables for the cha kaiseki Okay, let’s go home and get cooking So, why are we serving this Chinese sticky rice dumpling at a Japanese tea ceremony event? Japanese tea ceremony culture is said to be established in Muromachi (15th century) At the time, people really value “Karamono” which refers to teaware made in ancient China In Sengoku Period, some of these masterpieces were said to be equal to a castle in one country! Tango, also came from China That’s why I decided to present the ancestor of all chimaki: the Chinese sticky rice dumpling Ancient Chinese people have been eating this kind of dumpling since the 2nd century Nowadays, many Southeastern regions still have this kind of sticky rice dumpling for Tango (Dragon boat festival) The ingredients might differ from regions to regions In this video, I’ll show you my own recipe. It is quite popular among my cooking class students! Give it a try and you will be surprised! Let’s get started! The point for chimaki is the fragrant of fried shallot and dried shrimp If you don’t have Chinese supermarkets around, these should be available online as well For pork, you can use shoulder rose meat or pork belly If you can’t find salted duck egg or dried scallop, it is totally okay to not include them in the filling quail egg, canned beans, chestnuts, etc. there are tons of options for the filling! Feel free to try different flavors as you like! You will also need loquat leaves and bamboo leaves I will use both for your reference You can get these online Okay, let’s prepare the ingredients first Soak the sticky rice overnight Soak the leaves as well Cover the dried shitake mushroom, scallop, and shrimps in water Cut the softened shitake mushroom into quarters Cut the scallop into fourth as well You can also add an entire one Cut the bamboo shoots into similar sizes as shitake mushroom Mince the dried shrimp Cut salted duck egg into fourth You can add an entire egg as well I think this is probably a bit difficult to get so you don’t have to add this For pork belly, slice off the extra fat Then, cut the pork belly into 20 pieces Now, it’s time to fry them Heat the pan and put the extra fat we just cut off to grease the pa Take the fat out when there is enough oil in the pan Add the fried shrimp, fry it until fragrant Then, add the pork belly After the pork belly changes color, add the shitake mushroom, bamboo shoots, scallop, duck egg Sprinkling some salt and pepper for taste Scrap the ingredients in the pan to one side and add some oil on the other side Then, we will fry the fried shallot to get more fragrant The umami smell from the dried shrimp and shallot is the key When you can smell the shallot, mix in the ingredients on the side Then, add the rest of the seasoning Mix all the ingredients together and cook on low heat for 10 minutes After 10 minutes, fish out the ingredients and leave the soupy sauce behind Then, add the sticky rice into the sauce Fry it until you can see much water While the filling and rice is cooling Let’s wipe the moisture on the leaves off and then add a thin layer of oil Please pay good attention here. This is probably the most important part of this video: making the triangular shape First, make a pocket using the leaves like this Then, add about 2 spoons full of rice On the rice, add the fillings Add another layer of rice Then, cover the rice filling with the leaves Fold the extra parts of leaves Tie it twice at the middle of the chimaki Let’s go through that one more time This time will use another kind of leaves Because loquat leaves are thinner, we will need two leaves to make sure they will keep their shape Make a pocket like this Add two spoons of rice Then, add the other ingredients Another lay of rice Lastly, cover the rice with the rest of the leaves Make sure you keep its triangular shape Roll the string two times around the chimaki and After making all the chimaki, it’s time to boil them Grab a big pot and it’s time to boil them Add enough water to the pot and adjust accordingly After it boils, simmer for another 50 minutes. Fish out the ingredients Be careful don’t get burned Here you go! Our chimaki! Now let’s give it a taste What do you think? In our daily life, many parts of our culture came from exchanges with other countries hundreds of years ago and many aspects had been developed and adapted into our own unique culture Japanese Tea Ceremony is exactly one of the examples The video of the chaji where I served my guests with this chimaki is available as well Please check it out in the description session Please give a thumbs-up, leave a comment and subscribe to our channel! Thank you for the support! See you next time!

『端午の節句』で食べる『ちまき』、その起源は中国にあります。
平安時代に日本に伝わったとされ、今では日本の各地で形や素材、味は様々に変化しています。
今回は元祖である中華ちまきを『端午の茶事』でお出ししました。
茶事の動画も合わせてご覧いただけると嬉しいです。

『端午の茶事 』https://youtu.be/1p8B_5r7DlQ

今回お作りした中華ちまきの材料は以下の通りです。
ちまき20個分
具材》
もち米1kg
豚バラブロック500g
干し貝柱5個
塩漬け卵の黄身5個
干えび50g
干椎茸5枚
竹の子100g
油葱酥（フライド・エシャロット）100g
《調味料》
醤油1/2カップ
酒1/2カップ
塩小1
砂糖小1
胡椒小1/2
《その他》
竹の皮20枚または笹の葉40枚
凧糸( 5~60cm x 20本)

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