Ok, everyone is asking me to list recipes for the fictions I do as part of
the glossary.

In fact, it seems to be the most popular request of me.

That being the case, I have a question.

Do you have a recipe that you would like to know about?

Perhaps a question about a particular type of food that is seen in any of
the series.

For instance, the reason the Seven Lucky Gods like pickles so much.

I would like to know, so I can get recipes for you.

(Here is something from the last A Son's Duty, slightly revised.)

***

Fukujin Zuke

You know, I've had more people ask me about recipes from the Ranma series
than any other form of Anime or Manga.  For a long while, I thought it was
because people thought I was as bad a cook as Akane.  (Hey, I've been told
that enough times, and even though I don't believe it, I've already seen a
lot of people hide the food I've made when they thought I couldn't see.) 
But for once, they asked something that was fairly easy to answer. 

In one of the Anime episodes, members of the Seven Lucky Gods school of
Martial arts kidnap Akane.  Their diet however, consists only of pickles. 
Lots and lots of pickles.  To my surprise, someone in North America
actually asked if their was any significance to these people, who
represented the Seven Gods, eating only pickles. 

Well, as the Seven Deities of Fortune are the patron Deities of the Tokyo
region, it became easy to answer. 

The Deities of Good Fortune, known to the west as The Seven Lucky Gods,
are honoured traditionally with this dish which had been served in the
Tokyo area for as long as people can remember. 

This dish is usually made with seven ingredients, each one denoting one of
the Deities, and it takes several days and careful preparation to make.
Careful care must be taken at each step of the process as the ideal of
food is to serve the eyes as well as the palate and stomach.  This being
so, only the absolute best of ingredients can and should be used. 

You need one lotus root around six hundred and fifty (650) grams selected
for absolutely uniformness of form and no visible discolourations or
damage on the outside.  Prepare three (3) cups of fresh spring water with
five (5) tablespoons of clear rice vinegar.  Peel the root carefully, and
slice very thinly, placing each slice into the vinegared water
immediately. 

Select three (3) cucumbers, halved lengthwise and sliced thinly.  Each of
the cucumbers should be an emerald green with absolutely no
discolourations or variance in uniformity of colour. 

One carrot, also treated in the same manner, except that it has been
quartered instead of halved. 

One Daikon, approximately five hundred (500) grams.  It should be selected
for absolute whiteness, peeled, and quartered lengthwise, then thinly
sliced. 

Select three (3) eggplants that are uniformly purple, with no
discolourations, bulges, or other unsightly blemishes on the surface.
Halve it lengthwise and then slice it very thinly, making a delicate view
that should be transparent. 

A ten (10) centimetre length of kombu that is uniform in colour and width,
carefully julienned. 

Finally you need a small piece of shoga, peeled, sliced very thinly, and
julienned. 

To start this, you must drain the lotus root slices and in a heavily
boiling pot, boil for three (3) to four (4) minutes.  Take out and then
plunge into ice cold water immediately.  Drain it very well. 

In a large bowl, place the lotus root, cucumber, carrot, daikon, and
ginger together and sprinkle with two (2) to three (3) teaspoons of salt.
Mix together very well, and get the salt coated over all of the
vegetables.  Cover with a descending lid, and place one (1) kilogram on it
for two days. 

Place the eggplant into a bowl and cover with one (1) to two (2) teaspoons
of salt, tossing to coat as well, and then cover with a descending lid as
well.  Add one and a quarter (1.25)  kilograms of weight for two days. 

At the end of two days, remove the vegetable mixture and drain, kneading
out remaining water.  Place on a screen and dry in the sun for about four
hours. 

Take the eggplant and drain it at this time, covering in water for an
hour.  Repeat this step and then gently squeeze out the water and set to
dry in the sun for three to four hours. 

For the Zuke mixture, mix one half (1/2) cup of Shoyu, three (3)
tablespoons of Mirin, one (1)  tablespoon of sugar, and three (3)
tablespoons of water with one (1) teaspoon of clear rice vinegar in a
saucepan and bring to a boil.  Cool the mixture and set aside. 

Separate the sun dried vegetables and mix with the eggplant and kombu in a
bowl.  Add the Zuke mixture and cover with a descending lid with a one (1)
kilogram weight for four days in a cool, dark, and dry place. 

When the liquid rises above the lid, lightly squeeze the liquid out of the
vegetables, and cook over a low heat for one to two minutes removing any
form that forms.  Cool down. 

Combine the vegetables and liquid in a bowl and repeat the process above
once more. 

After the second process, place the vegetables in a wide mouth jar and
pour the cool liquid over it.  Seal the jar.  The Zuke is ready the next
day and if shaken once a day will last for thirty days if stored in a cold
place. 

It is best served with curry rice, or with strong flavoured or oily foods
such as western fried potatoes. 

***

Hitomi

Ichinohei Hitomi
Hitomi@terminal.autobahn.mb.ca
http://204.112.189.3/~hitomi
"The beginings of wisdom is the ability to always ask questions."