Interview report

Please find a foreign interviewee and ask your interviewee about:
1. his/her age, hobby, family.
Misako is forty years old with two children in her family.

2. the place he or she comes from ? e.g. What is it like? / What’s special in your country?
She comes from Tokyo, Japan. The country is well-developed with public facilities and fully influenced by Chinese Culture.

3. the reason why he or she comes to Taiwan.
She comes to Taiwan for traveling.

4. the eating habit in his or her country.
Japanese like to eat fish, shrimp, rice and noodles. Especially, they like to drink tea before/after meals.

5. his favorite traditional dish and the story behind the dish.
Kaiseki Cuisine is her favorite dish which uses the vegetable and fish for main ingredient. The idea came from the practice where Zen monks would ward off hunger by putting warm stones into the front folds of their robes, near their bellies.

6. the recipe of the dish (in written form and providing a clip about how to make it; the latter is optional).
Ingredients
5 whole firm persimmons
3 oz (100g) peeled persimmon
14 oz (400g) daikon
2 oz (60g) carrots
½ bunch mitsuba trefoil
2/3 oz (20g) toasted and ground sesame seeds
½ cup (130ml) Tosa-zu
½ teaspoon light soy sauce
½ teaspoon mirin
½ teaspoon sudachi juice
1 cup (225ml) dashi [fresh, please, not from a packet or powder]
5 Tablespoons [rice] vinegar
1 Tablespoon light soy sauce
½ teaspoon sugar
1/3 oz (10g) dried bonito flakes

Method
1. Cut the daikon and carrots into regular slices. Soak the daikon in 2% salt water and the carrots in 3% salt water.
2. Remove the leaves from the mitsuba, blanch the stems in boiling salted water, then cut into 1.5cm lengths.
3. Cut the 100g persimmon into rectangular slices like the daikon and carrots from step one.
4. Mix the sesame seeds, Tosa-zu, light soy sauce, mirin and sudachi juice.
5. Drain the daikon and carrots well and combine with the persimmon and mitsuba with the sauce from step 4.
6. Hollow out 5 persimmons to make cups and place the ingredients from step 5.

How to make Kaiseki