RE: The Bright and Dark Reasons Behind My Passion for Food / 私が食にこだわる明るい理由と暗い理由

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RE: The Bright and Dark Reasons Behind My Passion for Food / 私が食にこだわる明るい理由と暗い理由

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shanibeer in Silver Bloggers • 2 months ago (edited)

I haven't been feeling well today and I came on here looking for a post from you to cheer me up. And here you are sharing a beautiful story 😍. I love the photograph of you and your grandmother, that's lovely.

A few years ago I was the host for a young Japanese women (she was fourteen, just about to become fifteen). She loved English puddings and took lots of recipes for the ones that she liked. Her favourite was pineapple upside down pudding but she told me that Japanese kitchens don't have ovens, so we experimented (many times - it's a delicious pudding) with making it in the microwave so she could make it for her mum when she got home.

I'm glad that you've come through to where you want to be.

2 months ago in Silver Bloggers by shanibeer

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akipponn 2 months ago

Hi Shanibeer, thanks for your comment. You have a lot of interesting stories. I didn't know there is a genre "English puddings". Initially creamy pudding typical in Japan popped up in my mind but I googled images and figure out why you need an oven. Then I could imagine the one with pineapple 🍍 It might be tasty and I would like to explore the world of English puddings. Veganuary is over tomorrow so I will bake my first English pudding 😁

I wish you feel good soon!

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shanibeer 2 months ago (edited)

So "pudding" is a generic word to describe a sweet course after a savoury one - an alternative word would be "dessert" or just "sweet". In my family, we would say "would you like some pudding" referring to another course, rather than any specific dish.

And then pudding can also refer to different types of pudding: we also have creamy puddings, like rice pudding (one of my favourites), and things like suet pudding and sponge pudding, which could be baked in the oven or steamed over water on top of the stove. Suet pudding (there are savoury and sweet versions) was often rolled in a cloth and tied for steaming, but sponge puddings (and Christmas pudding) are cooked in a pudding basin, which has a lip at the top, so you can cover the pudding with a greaseproof paper lid, tied around the basin with string. You make a little string handle, so you can lower it into the steaming pot.

These are sometimes considered old-fashioned puddings now, and sometimes referred to as "nursery food", but I've found that visitors to England love them!

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akipponn 2 months ago

Here is typical Japanese pudding. I make it with molds from my mother. She made a lot for me too.

And thank you for mentioning the photo. It's one of my favorite photos from my childhood. I have a lot of good food memories with my grandma and mother.
(I know I was incredibly suntanned ... 😂 This make me smile too.)

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shanibeer 2 months ago

I know I was incredibly suntanned ... 😂 This make me smile too.)

me too 😍

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