Okayu (Plain Rice Porridge)

お粥

A simple easy to digest porridge

This is often a food for those without an appetite or feeling well. The key to okayu is the water to rice ratio which determines its consistency. The ratio can be anything from 20 to 4 times water as there is rice. Depending on your preference, adjust the amount of water and the cooking time. Using rice that is already cooked can result in a thick paste and is not recommended. This porridge is commonly flavored with umeboshi (pickled plum), but other options include adding egg or sweet potatoes while cooking. Some add flavor to this plan dish by wsing dashi, chicken stock or miso.

Servings: 1

Ingredients:
• 1/2 cups rice
• about 3 cups water
• 1/4 teaspoon salt

Directions:
1. Place washed and drained rice and water into a pot and cook at medium heat.

2. Add salt and stir to keep rice from sticking.

3. When boiling starts, cover pot with a lid but leave it a bit uncovered to allow some steam to escape.

4. Cook on low heat for another 30-40 minutes

Adjust water to rice ratio and cooking time to obtain the desired consistency.
Add egg, sweet potato or other flavorings near the end of the low heat cooking step, but allow enough time for the egg to cook.
お大事 (odaijini)

Adzuki in Mochi Bars

Manju in an easy fun bar
Servings: one 9 × 13 pan

Ingredients:
• 1 lb. box Mochiko (sweet rice flour)
• 1 cup granulated sugar
• 3 eggs
• 2 cups whole milk (low fat and soymilk are reasonable substitutes)
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 (18 oz) can or package of smooth, sweetened red bean paste
         (koshian, or smooth-textured anko)

Directions:
1. Preheat oven to 350°F, and generously grease a 9×13 baking pan.
2. Mix the first six ingredients together in a large bowl. Beat with whisk attachment on high for about 5 minutes, or until completely smooth.
3. Pour into greased pan.
4. Using a small spoon, drop sweetened red bean paste by small spoonfuls throughout the batter, distributing evenly (I go over the entire batter a few times with the spoonfuls of paste.) Some will sink, which is fine.
5. Bake for 1 hour, uncovered. Top will look golden brown and somewhat puffed up.
6. Allow to cool completely at room temp (don’t put in fridge.) Once it’s cool, use a sharp serrated knife to cut into squares.

Adzuki (Red Bean) in Mochi Bars

Manju in an easy fun bar
Servings: one 9 × 13 pan

Ingredients:
• 1 lb. box Mochiko (sweet rice flour)
• 1 cup granulated sugar
• 3 eggs
• 2 cups whole milk (low fat and soymilk are reasonable substitutes)
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 1 (18 oz) can or package of smooth, sweetened red bean paste
         (koshian, or smooth-textured anko)

Directions:
1. Preheat oven to 350°F, and generously grease a 9×13 baking pan.
2. Mix the first six ingredients together in a large bowl. Beat with whisk attachment on high for about 5 minutes, or until completely smooth.
3. Pour into greased pan.
4. Using a small spoon, drop sweetened red bean paste by small spoonfuls throughout the batter, distributing evenly (I go over the entire batter a few times with the spoonfuls of paste.) Some will sink, which is fine.
5. Bake for 1 hour, uncovered. Top will look golden brown and somewhat puffed up.
6. Allow to cool completely at room temp (don’t put in fridge.) Once it’s cool, use a sharp serrated knife to cut into squares.

Pumpkin Mochi

Fall season delight
Servings: one 9 × 13 pan

Ingredients:
• 1 box (16 oz) mochiko (sweet rice flour)
• 2 ½ cups sugar
• 1 tsp. baking powder
• 5 eggs
• ½ cup butter, melted and cooled
• 3 cups milk
• 1 (29 oz) can pumpkin, solid pack
• 2 tsp. cinnamon
• 1 tsp. ground cloves
• 1 ½ cups mochiko (sweet rice flour)

Directions:
1. Combine mochiko, sugar and baking powder in large mixing bowl.
2. In a separate bowl slightly beat eggs. Add butter, milk, pumpkin and spices to eggs.
3. Mix well. Stir in mochiko mixture. Mix thoroughly until smooth.
4. Pour into greased 9” x 13” pan and bake for one hour.
5. Cool for several hours before cutting into squares.
6. Wrap each piece in plastic wrap.

Chi Chi Dango

Soft sweet goodness

Servings: 12 to 16 pieces

Ingredients:
• 2 cups mochiko (sweet rice flour)
• 2 cups water
• ½ cup sugar
• Katakuriko or corn starch
• Food coloring (optional)
• Fruit Flavoring (optional)
• Mix mochiko

Directions:
1. Add water, sugar and coloring together
2. Pour into microwave bundt pan, microwave bowl, microwave safe 9 x 13 Pyrex
3. Cover with plastic wrap and cook at medium high for 7 ½ minutes
4. Cool on cutting board floured with katakuriko or corn starch.
5. Cut into approximately 2” x 2” pieces.
6. Wrap each piece in saran/plastic wrap

Spam Musubi

Iconic Japanese-American fusion food from Hawaii

Servings: one 8 to 10 pieces

Ingredients:
• 5 cups of cooked rice
• 1 can of Spam, sliced approximately 3/8 inch
• 5 or 6 sheets of nori
• Teriyaki sauce:
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 clove garlic, crushed (optional)

Directions:
1. Mix all sauce ingredients and stir until sugar is dissolved. Set sauce aside
2. Fry spam until crisp on both sides
3. Pour sauce into the pan with the Spam, and turn spam several times to coat thoroughly
4. Simmer until sauce thickens, and remove from heat
5. Place a sheet of Nori on a dry board, place a musubi maker in the middle of the nori, fill the musubi maker half full with rice, and press
6. Top with Spam and fill with rice to top of musubi maker and press.
7. Remove the mold and wrap the pressed Spam and rice tightly with nori
8. Repeat with remaining nori and Spam
9. Cut each musubi log with a wet knife into about 4 inch pieces
10. Wrap individual pieces with saran/plastic wrap

Like BBQ there are a lot of great variations – explore them all to find or create your favorite

Snack Policy
Purpose: Develop snack program
   recommendations to promote
   communal safety.
     • Snack Cards
     • Snack Selection
     • Labeling
     • Nutritional snacks
     • Allergy Awareness
Helpful Skills: Creativity, patience,
   empathy, desire to promote a safe
   environment to learn, etc.
Primary Contacts: see the current
   Committee Chairs table
Persimmons

Persimmons

https://sakuragakuen.org/snack-policy-committee/

Field Trip Information

The field trip waiver forms are available here. Please print and complete the relevant portions. Instructions are on the first page. A few copies of the forms will be available at school for those unable to print them.
For more information about the many activities at the festival, here is the festival’s homepage.
Reserve you bus seat ASAP.

School Photos – March 15

Iwamoto sensei has arranged for school photos to be taken on the 15th thanks to the generosity of his friend Amanda Larsen. Please have your student(s) dress accordingly. Class and school wide photos will be taken. If you have opted to not have photos of your student(s) used for school publicity, please inform Amanda, so she may take shots that maybe used on-line and in publications.
E-copies of the photos will be available to parents. Details pending.

Mochitsuki New Year’s Celebration – Pleasanton

January 26 Mochitsuki New Year’s Celebration, Pleasanton, 6650 Owens Drive, Sunday, January 26, 11:15 a.m. – 1:30 p.m. $3

 Mochitsuki Pleasanton

New Year’s Celebration – mochi pounding demonstration, taiko drumming, calligraphy and bake sale

O-tsukimi (お月見) Moon Viewing

Japan has many seasonal holidays. The Harvest Moon of fall is one of these. In Japanese chūshū no meigetsu (中秋の名月) is “harvest moon”. On the night of this fall full moon people traditionally enjoy a night of moon-viewing, sharing dango and saké. It’s a nice family event. The word otsukimi (お月見) literally just means “moon-viewing”.
tsukimi matsuri full moon festival
space holder for a more thorough discussion of this celebration
In recent years in San Francisco’s Japantown there has been a Tsukumi Matsuri (moon viewing festival) in the Peace Plaza.

For more information about this holiday –
Honoring the harvest moon

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