THE POWER OF
の 力
THE POWER OF The five senses that brings about Japanese cuisine YUEN PEI YUN
の 力
AKANE SHOBO Publishing Co., Ltd. Tokyo | Chiyoda - ku
日 本 料 理 も た ら す 五 感
THE POWER OF The five senses that brings about Japanese cuisine YUEN PEI YUN
の 力
AKANE SHOBO Publishing Co., Ltd. Tokyo | Chiyoda - ku
日 本 料 理 も た ら す 五 感
CONTENTS 内容物
8––– ACKNOWLEDGMENTS 承認 10––– FOREWORD 前書き
著 作 権 © 袁 培 云 .
Copyright © 2014 by Yuen Pei Yun Photography credited to resources All rights reserved. No part of this book may be reproduced in any from, except brief excerpts for the purpose of review, without written permission of the publisher. AKANE SHOBO Publishing Co., Ltd. 3-2-1, Nishikanda, Chiyoda-ku, Tokyo 101-0065 Tel: 03-3263-0641 Fax: 03-3263-5440 URL: http://www.akaneshobo.co.jp Distributed in Singapore by Nanyan Technological University, in Singapore by Yuen Pei Yun. Printed in Singapore First printing 2014
Cover and text design by Yuen Pei Yun Food styling by media resources Prop styling by media resources Photography assistance by media resources The publisher and author hereby wish to thank all sources from media for the images and informations abstracted. Library of Congress Cataloging - in Publication Data Pei Yun, Yuen The Power of Five / Yuen Pei Yun Includes bibliographical references and index. ISBN -13: 8100-4792-65 I. Cookery, Japanese. I. Title. TX 765.980980 2014 641.5952--DC22
12–––
HISTORY of Japanese cuisine 歴史
20–––
bringing people TOGETHER 一緒に
26–––
FIVE SENSES as a whole 五感
32––– FEEL 感じる 46––– SIGHT 視覚 58––– SMELL 香り 68––– SOUND 音響 80––– TASTE 味
ACKNOWLEDGMENTS
ウや ー ェ 意 が ブ 見 こ や 、の メ 多 本 デ く を ィの 完 ア 人 リ 々 成 ソ の す ー 創 る た ス 造 め を 、的 に 集 な 私 団 エ を の ネ 可 観 ル 能 察 ギ に
し 私 私 ま は の し 、レ た 本 イ 。全 ア
体 ウ の ト 見 や 通 プ し レ を ゼ 改 ン 善 テ す ー る シ ョ た ン め ス に キ 、
ル ン 力 に 、に 私 着 私 を の 手 導 教 。 い 授 て を き 求 た め 支 る 持 こ と 者 、に シ よ ン っ デ て ィ 、 · 5 ワ の
AM THANKFUL FOR
The collective observations, opinions, and creative energy of many people through the web and media resources enabled me to complete this book. I embarked upon The Power of 5 by seeking an advocate who would champion my cause and help me find the right editorial home. Cindy Wang, my Professor who has guided me in my layout and presentation skills in order to improve the outlook of the entire book. She has guided me what not to do and what would be pleasing to the eye. Terrific advise! A master of streamlining important texts and layout and embraced the challenge in helping me alter my directions to make this a better book.
8
Abundant thanks to my earnest friends who gave me their honest feedbacks with regards to the book layout and construction: Freda Anal Lai and Zee-Minah who has gave me advises and methods to complete the book. Last but not least, the publisher who has helped in publishing this book and printer who has made this book come true.
承認
9
の た め の 感 謝 し て い ま す
FOREWORD
00
WHAT WARMS ME ものを私を暖め
chapter / チャプタ
暖 か さ の ア イ デ ア
温 な か た い が 心 知 が っ た て だ い そ る こ非 に常 し に て も か の ら 、に あ 適
用 を 本 し の あ さ 良 書 て を な れ くで ユ 紹 た て しは ー 介 の い よ 、ザ す 空 う る と私 ー る 腹 食 しは に つ を 食 品 て 暖 も満 は い べ か り 、る 物 さ で た あ 。の を す す 。た な モ も め た ー た だ が ド ら を す 気 け 介 も 分 の
も の に な る た め に も っ と 楽 し い が あ
り ま す 。
THE IDEA OF WARMTH
When you are feeling sick, tired, or far from home, everyone seems to yearn for the gastronomic equivalent of a warm sweater, a kiss on the forehead or a favorite blanket. A macaroni cheese and soup might mean comfort to you. Or perhaps your source of succor is beef stew or udon noodles. Even when asked about favorite comfort foods to top michelin chefs or acclaimed food writers, who have traveled and tasted the world’s culinary delights, I would believe their answer would be the same – that is to return to simple, hearty fare when they crave comfort and the little warmth in them.
––– WHO I fall back on that because it is one of the many food that my mother usually makes. WHY You can add noodles or rice or wontons — it’s a base for a lot of different ingredients.
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10
For some, thier comfort food that warms them has become synonymous with dishes on the heavy side: big on carbs, fatty or rich. The notion of “guilty pleasures” is never far away. Throughout this book, food should never be just something to satisfy your hunger pangs. There’s more fun and meaning to be had than that. I am going to introduce what brings about warmth to you through the mode of food. The food that genuinely warms my cockles are food I happen to want at that particular time. Food that warm hearts are applied to the very thing that you know, just there and then, is going to make you feel better, whether that be a chocolate pudding or a cup of fresh fruit smoothie. Food could give one the sense of warmth when you need comfort.
前書き
–––
“There is nothing for sure that pleasures me more than a bowl of hot soup. When I am worn out and the world isn’t such a nice place to be in, I make a bowl of hot soup.”
私 が 消 耗 し て い ま す
し こ 、の 世 よ 界 う が な あ 素 る こ敵 と な が 場
所熱 で い は ス な ー いプ とを き作 、る 私 。 は
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01 01
HISTORY
OF JAPANESE CUISINE
INFLUENCES 影響
chapter / チャプタ
日 本 の 食 料 源
日 を 豆 ま仏 本 学 腐 し 教 人 ん ）た を は だ の 。肉 中 。消 を 国 箸 費 食 か の 量 べ ら 使 は る 米 用 ま の を と た 禁 栽 醤 そ 止 培 油 れ に す と ら つ か る豆 な こ 腐ら が と （ 来
っ の 料 止 た 多 理 措 - く 、置 寿 の 宗 の 司 教 影 （ 結 響 な ご 果 ど が 飯 と し 、あ 日 り と て 本 ま 刺 生 に し 身 ま ） 到 た は れ 着 。 、ま し 人 こ し た 気 の た 他 の 禁 。
JAPAN’S FOOD SOURCE
We think of Japan as a single island, but it’s actually four large islands and thousands of smaller ones. The volcanic and mountainous terrain boasts lush forests and heavy rainfall, much of it from monsoons, and the scarce farm land is used predominantly for rice. As one would expect, fish plays a major dietary role.
FIRST FOREIGN INFLUENCE
in Japan was China around 300 B.C. , when the Japanese learned to cultivate rice. Rice has many other uses that came to be used for more than eating, including paper, fuel, wine, building materials and animal feed. The use of chopsticks and the consumption of soy sauce and soybean curd (tofu) also came from China.
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There were many other influences which arrived in Japan via Korea, including religion – Buddhism, which despite the pre-existing Shinto and Confucian religions, it became the official religion in the sixth century. This led to a ban on eating meat for the next 1200 years.The popular dish, sushi (raw fish with rice) came about as a result of this ban.
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01
––– “Japanese cuisine has been influenced by the food customs of other nations, but has adopted and refined them to create its own unique cooking style and eating habits.”
日本料理
の歴史
日 本 に は 独 自 の ユ ニ
ー ク な 料 理 の ス タ イ
ル と 食 習 慣 を 作 成 し
ま し た 。
HISTORY
OF JAPANESE CUISINE
INFLUENCES 影響
増 に が 国 加 結 外 の 西 合 国 影 側 し の 響 と た 料 を の 観 理 組 接 光 を み 触 事 受 込 お 業 む よ の け た 入 び 成 め イ 長 れ の ン は る 、 、か 伝 外 日 、統 側 本 外 的
な 料 理 を 変 更 見 て き ま し た 。
MODERN JAPANESE FOOD
Increasing contact with the West and the growth of in- and outward- bound tourism have seen the Japanese accept foreign cuisines or modify traditional dishes to incorporate foreign influences. Food fashions come and go, but French, Italian, Chinese and Korean menus remain favorites. Hamburgers and Amercan-style fast foods are popular among the young.
TWO WORDS TO DESCRIBE
There are two broad categories of food available today in Japan. Washoku – refers to traditional Japanese food or meals. Washoku meals continue to be served in an array of small dishes, beautifully presented and with a concentration on seafood Yoshuku – refers to non-Japanese foods. Chinese foods are often presented in the Japanese style and are a popular form of home cooking. They tend to be adaptation of the Chinese origami, with ramen noodles, for example, which originated in China, being especially popular cooked.
–––
––– COOKING METHODS During 16th century, Portuguese followed by the Dutches, came looking to corner trade market with Japanese. The westerners introduced fried food, which explained why breaded items surfaced such as fried tempura which is un-Japanese. While the Japanese enjoyed this type of cooking, it was not really something that evolved naturally. There were many cooking methods which evolved overtime.
“Japanese cuisine has been influenced by the food customs of other nations, but has adopted and refined them to create its own unique cooking style and eating habits.”
日 本 に は 独 自 の ユ ニ
ー ク な 料 理 の ス タ イ
ル と 食 習 慣 を 作 成 し
ま し た 。
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16
現 代 の 日 本 料 理
FIVE
PRINCIPLES
THE NUMBER FIVE
パ ワ ー
The number five, makes a big part of Japanese tradition, and it comes through in a big way in the food. A traditional Japanese meal should evoke the number five in five different ways. With this in mind, consider the following on your next visit to any sushi restaurant and how they might apply to your dining experience.
五 感 The Five Senses A meal should taste, look, and smell pleasing, your dishware and utensils should feel pleasing, and you should be dining in a place that does offer pleasing sounds.
五 色 The Five Colors White, black, green, red, and yellow are Japan’s five elemental colors. Incorporating all five into a meal is not just aesthetically pleasing, but it also helps assure that you have a balanced meal consisting of all the important food groups.
五 味 The Five Tastes Japanese takes five different taste sensations into account: ––– bitter ––– sour ––– salt ––– sweet ––– umami [which might be
understood as “savory”]
Japanese food traditionally would come raw, simmered, fried, steamed, roasted or grilled. A single meal consisting of all five of these has a great complexity.
五 態 度
The Five Attitudes Japan largely adheres very much to Buddhist philosophical approach to eating, in the form of these five phrases: ––– I reflect on the work that went into bringing this meal to me. ––– I reflect on my flaws, and whether or not I deserve this meal. ––– Allow my mind to be unburdened by prejudices and greed. ––– I take this food to maintain good health throughout. ––– I accept this food to help further my pursuit of enlightenment.
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18
五 準 備 The Five Preparations
21
20
01 02
BRINGING PEOPLE
02
TOGETHER
chapter / チャプタ
一 緒 に 人 々 を も た ら す た め に 食 品 を 使
用 た ち の し の ょ た た た うめ ど 何 唯 め 完 を 一 に の 新 全 計 自 鮮 に 画 然 な 自 し で 食 分 て あ 材 の 確 る を 心 保 。手 を す 誰 に 温 る か つ め た が か 、め あ み 準 に な 、備 マ
ー ケ テ ィ ン グ を 行 く た め に 早 期 に 目 覚
め る 特 に 愛 す る 人 を 食 糧 を 準 備 す る と
き 、 そ れ は 喜 び で あ る 。
FOOD = TOGETHERNESS
Food – it brings people together and it is only natural. It is the joy when someone prepares the food for you, especially loved ones who wakes up early to go marketing to ensure grabbing hold of fresh produce and planning what to prepare for, just warms one’s heart entirely. I believe everyone would share the same thought that the idea of making something and giving it to people that you love is something heart-warming. It does not only makes the person who receives excited about it but also the hands preparing it, it is like a gift that would make one excited on a daily basis. For me food is like that.
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22
食 べ 物 が 一 体 に 相 当
–––
一緒に
いるという考え
“The gold key to bring everyone together is through a home-cooked meal.”
人 に 庭 々 金 料 を の 理 も 鍵 を た は 介 ら 、し す 良 て こ い 行 と 家 わ
れ ま す 。
If God had intended us to follow recipes, He wouldn’t have given us grandmothers.
–––
” It is so beautifully arranged on the plate – you know someone’s fingers have been all over it and the heart felt thought to do so, is priceless.” – Julia Child
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24
– Linda Henley
神 は レ シ ピ に 従 う こ と を 私
達 は を 私 意 た 図 ち し に て 祖 い 母 た を な 与 ら え 、ら 彼 れ
な か っ た だ ろ う 。
“All sorrows are less with bread”, even the simplest form of food can ease away your pain and sorrows. It is not about the quality, rather it is the warmth that you feel upon eating them. – Miguel de Cervantes, Don Quixote
す べ て の 悲 し み は パ ン と 少 な い 。
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01 03
FIVE SENSES AS A WHOLE
chapter / チャプタ
食 そ 実 は は さ私 べ れ 際 ち そ ら た 物 は 、ょれ に ち 日 う を 、の は 単 本 ど 、に 見 環 周 人 私 境 私 好 は た 下 、り た み 彼 ち ろ 私 で ち の ら の す た 起 の も に 一 事 ち こ 五 の が っ の 大 部 感 で で て き に 感 き を は く 他 無 ま 情 中 あ 強 の 、 視 心 り 調 す 部 す し 。 に ま 屋 べ 、 展 せ - 私 の て 開 ん そ た 色 は 。 。れ ち 、ま
た と 、が 当 で 社 き の る 感 。 覚 的 経 験 に 影 響 を 与 え る こ
OUR FIVE SENSES
Food revolves around our five senses. It does not merely constitute of the taste. In fact, the Japanese emphasize heavily on them – it is just neglected on our part and us overlooking it. 食 べ 物 は 私 た ち に 暖 か さ を 提 供 し ま す
HOW DO WE PERCEIVE FOOD
Ultimately, how does one perceives food with our senses is influenced by some personal biases and learned associations thus far. Additionally, the environment, our emotions, the color of a room, and everything else going on around us can also influence our sensory experience. Technically, this sensory ‘experience’ is a multi-modal perception, including taste, smell, touch, sound, and sight.
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私 た ち の 五 感
––– WHAT THE BOOK SAYS
Throughout the jouney with the book, it will bring you information outlining some of the ways that our five senses interact to influence our experiences with food and beverages. Thus giving you the warmth you shoud ever have.
全体としての
五感
29
03
FIVE SENSES
AS A WHOLE
食 た 事 結 は 果 、を 元 食 素 べ の て 混 さ 合 れ 物 て か い ら る 得 雰 ら 囲 れ 気
は 素 く 度 5 非 へ 、を 感 あ 常 の 高 覚 な め が に 配 た る 官 個 慮 の こ能 人 は 楽 と 的 的 、 し が で 食 で み で 満 あ 品 と き 足 る の 。様 さ ま の こ 々 え す い れ な し 。く 食 ら こて の と 満 の 要 な 足 経
験 に 貢 献 す る 要 素 を 見 て の 方 法 を
提 供 し ま す 。
HOW YOUR SENSES AFFECTS
The ambience in which meals are eaten results from a mixture of elements and is very personal. Attention to these elements can increase your enjoyment and satisfaction with even without a variety of food. The 5 senses provide a way of looking at the elements that contribute to a sensual and satisfying food experience.
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感 覚 が 影 響 し
33
32
01 04
FEEL
chapter / チャプタ
食 べ る と き 感 じ の 感 覚 が 自 分 の 気
分 に 影 響 を 与 え る 様 々 な 要 因 が あ り
ま な す た 。 タ の ッ 体 チ を ＆ 貫 フ 通 ィ し ー 、 ル あ は な ち た ょ に う さ ど ま あ ざ
ま な 感 情 を 醸 し 出 し て い ま す 。
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そ れ は 含 ま れ て ど の よ う な
感じる
WHAT IS INCLUSIVE
There are many various factors in which the sense of feeling affects one’s mood when eating. The touch and feel of everything just runs through your body and exudes different forms of emotions to you. We may only think that the food texture is important, however there are many more various factors that the touch of something actually does affect our entire process towards how we enjoy our food.
–––
A–––
Texture of placemat プ レ イ ス マ ット の 質 感
B–––
Feel of glassware , utensils ガ ラ ス 製 品 、調 理 器 具 を 感じる
C–––
Various textures of food when placed on tongue 舌 の 上 に 置 か れ 、食 品 の テ クス チ ャ
D–––
Various temperatures of food 食品の温度
E–––
Texture and touch during selection of ingredients 成 分 の 選 択 時 の 食 感と タッ チ
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04
FEEL
PLACEMAT プレイスマット
古 人 典 と 的 の な 不 プ 思 レ 議 イ な ス リ マ ン ッ ク ト 、 は 過 、去 自 と 然 現 と 在
と み な す こ と が で き る 。
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Classic placemat can be regarded as of a magical link between nature and people, the past and the present. The different texture of it shows how well you appreciate them.
––– SIDE NOTES As ut ligendunti volutatur maion pa sunt fugiate mporum qui qui doles nos expel maximusa prehenda dolupta tiassenti ditatempor aut laborestibus ditatiasse dolorem pernatia cuptaque et iusdam qui sdam quisdam quisdam quisdam quisdam q
–––
speech notes thoughts etc” Res volo eatias nullaborit, optatur remquo berrum quam et a excercide venti nestruntiant eiuntur ibusdae. Nequi impedisti idit, ut que as quiatem volorro doloratquid
病 宅 暖 に 気 か か キ 疲 ら い ス れ 遠 セ や 、く ー お ま 、タ 気 た 誰 ー に は も 、入 自 が 額 り
FEEL
B. GLASSWARE ガラス製品
39
Touch is also important, not only for the texture of the food itself, which should be varied, but also for tableware, as it is customary to hold vessels and utensils in one’s hands. As such, freshly cut bamboo chopsticks feels wonderfully cool to the touch, while a smooth lacquerware feels warm. Rustic and sturdy stoneware serving dish might not be moved by the diner, but it is the suggestion of touch which will be present. A feather-light hand-thrown porcelain rice bowl might cost ten times as much as a similar-looking factory-made one, but the enjoyment of touch adds so much that professional chefs and serious home cook would opt for the pricier option.
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そ 具 タ体 ら れをッだ ず 、 は保チけま で が 持 自 た 分 す 、な 重 変く のる え 、要 手の 食で る のが 器あ べ 中通 用る き 。 例 に での 船 であ質 や ある感 る 調 食の よ 理 う品 み 器に自な
––– SIDE NOTES As ut ligendunti volutatur maion pa sunt fugiate mporum qui qui doles nos expel maximusa prehenda dolupta tiassenti ditatempor aut laborestibus ditatiasse dolorem pernatia cuptaque et iusdam qui sdam quisdam quisdam quisdam quisdam q
–––
speech notes thoughts etc” Res volo eatias nullaborit, optatur remquo berrum quam et a excercide venti nestruntiant eiuntur ibusdae. Nequi impedisti idit, ut que as quiatem volorro doloratquid
病 宅 暖 に 気 か か キ 疲 ら い ス れ 遠 セ や 、く ー お ま 、タ 気 た 誰 ー に は も 、入 自 が 額 り
FEEL
す に そ よ る べ 着 り う た て 陸 メ に め の 時 イ 、に 食 食 の ン は 品 キ 、 品 食 の 1 ー で 感 つ フ 知 は は 、 、ァ 覚 の あ さ ク の 食 な ら タ 基 べ た に で 準 物 の 食 あ を を る 口 欲 。維 準 の を こ 持 備 中 そ の す し
て い る か に つ い て 留 意 す る 重 要 な
注 意 点 で す 。
In all food, the texture upon landing into your mouth is the main key factor that whets your appetite further. Thus, to maintain the standards of perception of the food is an important note to be mindful about when one is preparing the food. The effort taken to prepare the right degree of chewiness or softness should be rewarded and noted of. Example: The defining ingredient in sushi, though, is the rice. Sushi rice is steamed then tossed in a dressing of rice vinegar, sugar, and salt, while a chef’s assistant fans the rice so it cools off quickly. This gives it a glossy sheen and slightly sticky chewiness.
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FOOD TEXTURE 食品テクスチャ
–––
“This is the Sushi foundation upon which everything else is built upon. It is why certain sushi bar attracts ant queues – because the rice is so Good.”
こ れ は 他 の す べ て の
上 に 構 築 さ れ て そ の
上 に 寿 司 基 盤 で す 。
FEEL
TEMPERATURE 温度
と し き て は い 病 る 気 食 の 品 、の あ ボ な ウ た ル だ に け ふ の け 熱 る い し 蒸 た
い と そ と 快 の 思 適 瞬 う さ 間 。 あ を の な 感 た た じ め は る に 、だ あ そ ろ な の うた 後 し の 、 、 暖 そ 痛 か れ み さ は を
追 い 払 う で し ょ う 。
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When you are sick or feeling unwell, you would just want to indulge in a bowl of food that is steaming hot. You would feel the warmth and comfort thereafter and it will chase away your pain for that moment. An example, okayu– Japanese rice porridge.
––– SIDE NOTES As ut ligendunti volutatur maion pa sunt fugiate mporum qui qui doles nos expel maximusa prehenda dolupta tiassenti ditatempor aut laborestibus ditatiasse dolorem pernatia cuptaque et iusdam qui sdam quisdam quisdam quisdam quisdam q
–––
speech notes thoughts etc” Res volo eatias nullaborit, optatur remquo berrum quam et a excercide venti nestruntiant eiuntur ibusdae. Nequi impedisti idit, ut que as quiatem volorro doloratquid
病 宅 暖 に 気 か か キ 疲 ら い ス れ 遠 セ や 、く ー お ま 、タ 気 た 誰 ー に は も 、入 自 が 額 り
FEEL
INGREDIENTS 材料
食 と 品 き に に 触 調 れ 理 る そ と れ 、 両 は 方 感 じ の て 時 い に 、る 生 か の 理
解 す る 鍵 と な り ま す 。
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Touching the food and understanding how it feels both when raw and when cooked is key.
–––
“ I like to visit wet markets early in the morning just to have a feel of what I am going to buy. It gives me a sense of satisfaction when I cook for my loved ones, especially after carefully picking the right ingrdients.”
私 は 私 の 愛 す る 人
の た め に 右 i n g r d i-
e n t s を 選 ぶ た め に
早 朝 に ぬ れ た 市 場 を
訪 問 し た い 。
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46
01 05
SIGHT
chapter / チャプタ
そ れ は 含 ま れ て ど の よ う な
実 目 際 」 に で 食 そ べ れ 物 を を 楽 食 し べ む る 必 前 要 に が 、 ま あ ずり 「 ま
す 。 目 は 胃 と 同 じ 大 き さ で あ る 。 つ ま
り 、 食 事 の 日 本 的 な 方 法 で す 。
WHAT IS INCLUSIVE
Before actually eating the food, you must enjoy it with the “eyes” first. Eyes are as large as the stomach. That, is the Japanese way of dining. In Japan, food and dishes are considered to be a type of art. Although there are no marveling sessions held before the eating, the Japanese people really enjoy the artistic sense and beauty of the displayand arrangement of the food and the choice of receptacles for serving it. Sometimes, even the rooms or the place where the eating is occured are considered as part of the art. More beautiful the food looks, more delicous, it is thought to be.
–––
A––– Location 場所
B–––
C––– Decor 装飾
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D–––
視覚
Plates, Glassware, Utensils プ レ ート 、ガ ラ ス 製 品 、 食器
Food on plate: Color プレートの上に食べ物： カラー
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05
SIGHT
LOCATION 場所 –––
日 本 人 は 技 術 革 新 と メ ニ ュ ー の 両
方 の 皿 中 の 製 造 だ け で な く 、 彼 ら が
ひ い き レ ス ト ラ ン の デ ザ イ ン と 環 境
の 思 想 を 高 く 評 価 し て い ま す 。 51
50
Although there should be a real attachment to Japanese food, the Japanese appreciate innovation and the thought of preparation in both– the dishes on the menu as well as the design and environment of the restaurant they patronize. It determines their mood while dining.
SIGHT
B. UTENSILS 調理器具
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てれ 、ば 色 な の ら 目な はい 巧 。
Now then, what exactly is the aethestic sense when it comes to serving food. A sense of season, a feeling for nature, and an eye for color must be skilfully incorporated. Let’s say it is one of the hottest days of the year and you want to serve something that would “cool-off” the heat. The food is “somen” (so-men) which is white-thread-like noodles dipped in soup. For this, you might want to use a transparent blue glass bowl with blue chop-sticks, some ice cubes , and a green maple leaf floating on top. Harmony. That is the word.
53
季 みハ そ 節 にー れ 感 組モ は 、み ニ 言 自 込ー 葉 然 ま 。で をれ あ る 感な 。 じけ
SIGHT
レ ス ス が ト 楽 ラ し ン む で た の め 設 の 計 ス で ペ は 、ー ダ ス イ の ナ ユ ー ニ
ー ク で 驚 く べ き パ フ ォ ー マ ン ス を 示
し て い ま す 。
The designs in the restaurants shows the unique and extraordinary performance of a space for diners to enjoy. Some places are filled with furniture, making the space a little cosy and comfortable. The cozy decoration can be done through usage of the dark interior plans and supported with unique lighting decor. The decoration gives different look and feel to the overall as well. An example, gold decoration ideas adds in the element of delight and helps it in being attractive.
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DECOR 装飾
Or it can be a simple layout with minor decorations to go for a zen look.
–––
“Whether the aim is to create luxury or a more modest eatery, what Japanese restaurants do have in common is a minimum of clutter and a calming, softly lit environment. “
日 本 料 理 店 は 乱 雑 の
共 通 最 小 値 と 心 を 落
ち くい 着 点る か 灯 。 せ 環 る 境 、で 柔 持 ら っ か て
SIGHT
た だ 味 覚 、 触 覚 や 嗅 覚 な 方 法 で は
な 能 い 的 食 な べ 経 て 験 、を だ 呼 け び で 出 な す く 、に 視 重 力 点 の が 官 あ
り ま す 。 そ の 上 に プ レ ー ト や 食 器 の
色 は 、 そ れ が 食 欲 を そ そ る 見 え る よ
う に 大 き な 役 割 を 果 た し て い る 。
An aerial view of a typical Japanese dish will show you a calculated asymmetry in the placement of the food framed in the backdrop of a beautiful dish, creating a peaceful yet striking balance and harmony, soothing in its quiet starkness but inviting with its lively colors and sharp angles. There is a strong emphasis on invoking the sensual experience of eating not just in the way of taste, touch and smell, but also sight. Colors of the plate and dishes on it plays a huge role in making it look appetising. Gorgeous Japanese presentation is a true feast for the eyes and when the chef ’s artistry is at its best, the meal becomes a work of art that’s almost too beautiful to sink your chopsticks into.
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COLOR 色
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01 06
SMELL
chapter / チャプタ
そ れ は 含 ま れ て ど の よ う な
食 事 は あ な た に 提 供 し て い ま す 前
に 、 臭 い が あ っ て も 前 と 製 造 の 間 に
あ な た に 起 こ る 。 特 定 の 成 分 の 選 択
は さ ま れ た る 、場 そ 合 れ に が 新 は 鮮 食 か べ 腐 物 っ の た 匂 と い 判 を 断 嗅
ぐ た め に シ ェ フ を 必 要 と し ま す 。
WHAT IS INCLUSIVE
Before a meal is served to you, smell occurs to you even before and during preparation. Selection of certain ingredients also requires the chef to smell the food if it is deemed fresh or rotten. Also while preparing, the boiling pot of soup, with steam emitting from it just makes you want to trace to the source of food. And when finally it is served to you, you would just be so appetize by the smell even if it is something you do not usually eat. However, not all Japanese indulge in pleasant smelling food. When you arrived in Japan, every Japanese would try to get you to eat natto– dish of fermented soy beans so passionately despised by every non-Japanese. It is a Japanese comfort food, and trying it would give you an insight into the very core of Japanese food culture.
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The thing that turns most people off about natto is the smell. It’s fermented soy beans– and it smells like it. It smells so bad companies have even started producing scent-less natto. A lot of Japanese said that while it does smell bad, natto actually tastes good. It’s not a lie. Whenever something smells bad–it does not mean it tastes bad too.
香り
–––
A–––
The smell while preparing 準備中に匂い
B–––
During eating 食 べる時に
C–––
Seasonings / condiments 調味料
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06
SMELL
PREPARATION 準備
い 芳 た つ 香 が も の あ 食 に な 事 お た の い の 時 が た 間 あ め に る に 近 で 気 づ し に い ょ 誰 て う 、 。か こ あ が の な あ
な た の た め に 食 事 を 準 備 し て い る こ
と を 知 っ て い る と き で す 。
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There will always be this strong, aromatic lingering smell whenever it is nearing meal times. That is when you know that someone who cares for you is preparing a meal for you in the kitchen. The smell that makes you want to pinch a little of that to put right into your mouth.
––– SIDE NOTES As ut ligendunti volutatur maion pa sunt fugiate mporum qui qui doles nos expel maximusa prehenda dolupta tiassenti ditatempor aut laborestibus ditatiasse dolorem pernatia cuptaque et iusdam qui sdam quisdam quisdam quisdam quisdam q
–––
speech notes thoughts etc” Res volo eatias nullaborit, optatur remquo berrum quam et a excercide venti nestruntiant eiuntur ibusdae. Nequi impedisti idit, ut que as quiatem volorro doloratquid
病 宅 暖 に 気 か か キ 疲 ら い ス れ 遠 セ や 、く ー お ま 、タ 気 た 誰 ー に は も 、入 自 が 額 り
SMELL
臭 い が 食 品 の 味 の 主 な 決 定 要 因 で
あ る イ る 間 ボ 。 、リ 食 甘 ー べ 味 ） 物 、宇 の 酸 波 味 味 、 、 は 苦 辛 味 、 限 味 や 定 、ピ 塩 リ さ 味 れ 、ッ て （ と い セ 辛
い 、 金 属 7 基 本 味 -
食 べ 物 の 匂
い は 、 潜 在 的 に 無 限 で す 。
What really whets your appetite further is the moment when you lift up your chopsticks together with the food and the aroma of the piping hot food just sips through your nostrils, and the steam fogging your spectacles. You would definitely highly anticiapte a flavorful bowl of food. Smell is the first sense you would use even when in the dark to give the first judgement of the food. The smell is the main determinant of a food item’s flavor. While the taste of food is limited to sweet, sour, bitter, salty, unami (Savory), pungent or piquant, and metallic – the seven basic tastes – the smells of food are potentially limitless. A food’s flavor, therfore can be easily altered by changing its smell while keeping its taste similar.
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B.
DURING EATING 食べる時に
–––
“Because the smell of great ramen is a great way to pre-judge the flavor. And it applies to all other food as well.”
偉りジ法 大が すで な味 るす 。 ラをの ープに メレ最 ンジ適 の ャな 香ッ方
SMELL
調 味 料 の 主 な 用 途 は 、 魅 力 的 な 香 り
を 持 つ 料 理 が よ り 食 欲 を そ そ る よ う
に 、 食 品 の 特 定 の 臭 い を 抑 制 す る た
め に 、 ま た は そ の 抗 菌 性 と 食 中 毒 を
防 別 ぐ の た 調 め 味 で 料 あ を る 。効 果 的 に 特 定 の 皿 の
提 色 示 や を 味 改 に 善 基 す づ る い だ て け 健 で 康 な 上 く 、の 独 利 自 益 の を
追 加 す る よ う に 選 択 さ れ る 。 こ こ で
は い く つ か の 例 を 示 し ま す 。
The main uses of condiments are to make a dish more appetizing with an appealing aroma, to suppress certain smell of the food, or to prevent food poisoning with their antibacterial properties. What makes the Japanese use of condiments so unique is that it recognizes the subtle differences in flavors of different ingredients and uses them effectively to fit a particular purpose. A good example is with kabosu, yuzu, and sudachi citrus.
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CONDIMENTS 調味料
Different condiments are effectively chosen to improve the presentation of a particular dish well as to add health benefit based on their unique colors and flavors and also the smell that whets one’s appetite further.
–––
“An example of a condiment like Seaweed, can make a dish more appetizing to the Japanese because of its savory aroma. ”
海 のい 食 作 藻 例香欲 る のはりを こ と よ 、 、が そ うそ日 そが な の本 る で 調 香人料 き ま 味 ばよ理 す 料 し りを 。
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01 07
SOUND
07
chapter / チャプタ
音 が ど の よ う に 影 響 し な い
も ま ト ン い う た は 、居 少 体 一 静 酒 し 験 般 か 屋 難 に 的 に は 解 数 に 言 静 で 字 、え か あ 。よ ば に り 私 り さ 深 な の 高 れ が 唯 価 ま 刻 ら 一 な す な 寿 、 。 聞 の レ 騒 司 コ ス い メ ト 々 の て ン ラ し 確 、
立 感 や じ 、を 有 持 名 っ 料 て 亭 い よ ま り す も 。 は る か に 別 の
WHAT IS INCLUSIVE
Hearing, while being a bit more esoteric, also figures into the experience. My only comment would be that generally speaking, the more expensive a restaurant, the quieter. A boisterous izakaya has a much different feel than a quietly serious sushi establishment or a famous ryotei. This might strike a Western visitor as odd, as if the diners are not having fun. However, to properly appreciate the experience and give due respect to the chef, a quiet atmosphere is appreciated, so that you really appreciate the marvelous experience, and perhaps can even hear the water of the garden stream, the buzz of cicadas, or the wind in the neighboring pines.
–––
A–––
During cooking 調理中
B–––
While eating 食 べ な がら
C––– Conversation 会話
Background music 音楽 71
70
D–––
音響
SOUND
音 は 、 私 た ち が 、 料 理 や 食 事 に つ い
て 話 す と き に 頭 に 来 て 、 最 後 の 感 覚
か も し れ な い が 、 そ れ は お そ ら く 最
も よ ダ り イ 多 ナ く ミ の ッ 感 ク 覚 な の の 世 一 界 つ を だ 。体 験 す る 1
使 り る 用 、よ 、よ う 無 り に 限 豊 私 の か 達 食 で が べ 、調 そ 物 れ 理 が し は 、 あ る 私 食 こ 達 卓 と が で に 食 の な べ よ
う に 台 所 で 両 方 取 り 入 れ 聞 こ え る 。
Sound might be the last sense to come to mind when we talk about cooking and eating, but it’s probably one of the most dynamic. The more senses one use to experience the world, the richer it becomes, and that there are endless food sounds to take in, both in the kitchen as we cook and at the table as we eat. In the kitchen, it’s the gentle setting of onions in hot oil for a caramelizing bath, how they seize up in the oil and start their long hissing song. It’s the cracking of the skin of a roasting chicken and the way a stainless steel whisk bashes against a copper bowl full of cream. It’s the sound of my mother’s red-handled chef ’s knife on her old butcher block, slicing through broccoli stems with a muted thud, and it’s my grandmother’s tea kettle, loud enough so not just she, but the whole neighborhood, knew it was teatime. Some cook’s ears are so sensitive they use sound to tell if a dish is done. Famous chef and culinary instructor will be able to tell when a student’s piece of meat was overcooked by listening to it sizzle in the pan from across a kitchen.
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COOKING クッキング
–––
“ Teppanyaki, is a style of cooking in which the chef prepares prime cuts of beef, chicken and seafood together with fresh seasonable vegetables in front of the customer and cooks by grilling on a large steel hotplate. Just watching the chef’s deft hands will increase your appetite.”
鉄 ッっした あ 板 ト てて だ な 、 焼プ 顧 い シた る ェの きレ 客 料 フ 食 は ー の 、ト 理の 欲 シ上 前 の巧 を ェで で スみ 増 フ 焼食 タな 加 が くべ イ手 し 大 こ物 ルを ま 型 と を で 見 す 鋼 に準 。 す ホ よ 備 。て 、
SOUND
B. EATING 食べること
一 の 握 た り め が に あ 料 る 理 。 人 麺 に を 賛 食 辞 べ て を 、与 あ え な て た い
る 静 れ あ 間 か は な に に あ た 音 あ な は を な た 、 ズ た が 人 ル の 麺 の ズ 麺 を 仕 ル を 楽 事 作 食 し を る べ ん 理 。た で 解 あ 場 い し な て 合 な た 、い い が そ 、な
い こ と を 意 味 し ま す 。
At the table, there are a handful of acceptable sounds we might make out loud: the slurp of a Japanese noodle, a wine taster’s gurgle, or a baby who hums with pleasure as she eats. The sounds I find particularly exciting are the ones food makes in my own head. I create my own private music with the hollow crunch of a crispy romaine spine, or the dense grind of peanuts between my teeth. When you eat noodles in Japan, it is very impolite not to make sounds. Making slurping sounds while eating noodles is giving compliment to the person who cook for you. If you eat your noodles quietly, that means you do not enjoy the noodles and you do not appreciate the work of the person.
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74
表 を な で 食 る は べ か 、る も こ と し の き れ よ な な う ど な 、い 日 私 許 本 た 容 の ち で ラ が き ー 大 る メ 声 音 ン に の
SOUND
食 品 を 介 し て 話 し て 、 一 度 一 緒 に 1
の 会 話 を 家 族 を も た ら す す べ て の リ
ラ ッ ク ス し た 、 楽 し い 、 考 え さ せ ら れ
る よ う に 家 族 と の 夕 食 の テ ー ブ ル の
周 り の 愛 す る 人 を 結 ぶ に つ い て で
す れ 。は そ 夕 れ 食 は の 料 テ 理 ー で ブ は ル な を い 囲 で ん す で が 、の そ 接
続 に つ い て で す ！
Then there are the voices: the way we experience sound at every stage in between the kitchen and the table, as the sacred acts of cooking and eating inspire story-telling between friends, family, lovers, and strangers. When was the last time you had a meaningful conversation with your family? No really, think about it. In our warp-speed lifestyle, unless we are intentional about it, days, weeks and even months can go by without ever really talking with our family and loved ones. Talking over food, brings families together one conversation at a time is all about connecting loved ones around the family dinner table in a relaxed, fun, thoughtprovoking way. It’s not about the cooking, but about the connection that goes around the dinner table!
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CONVERSATION 会話
SOUND
あ な た が よ り 多 く の あ な た の 食 べ 物
を ッ 楽 ク し ス み し た た い 雰 場 囲 合 気 は を 、作 照 り 明 出 、し よ り た リ 音 ラ 楽
ダ ウ ン ト ー ン が あ る 場 所 で 食 事 を す
る 。 我 々 は あ ま り 周 囲 の 環 境 に 気 を
取 ら れ 、 私 た ち の 食 べ 物 に 重 点 を 置
い 食 て べ い る る の 場 で 合 、 に そ も れ 、を 我 遅 々 く は 、 無 夕 思 食 慮 時 に に
少 し ソ フ ト な ジ ャ ズ を 演 奏 す る 可 能
性 が 低 い ！
Have you ever notice how fast or slow you eat when dining? When dining at home do ou switch on the TV while eating? At the restaurant, are they background musics? All of which are actually affecting how you enjoy your food. If you want to enjoy your food more, dine at places with tone down lightings and music which creates a more relaxing atmosphere. 79
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MUSIC 音楽
Also, if we are less distracted by the surrounding environment and more focused on our food we are less likely to mindlessly eat, so slow it down and play a little soft jazz at dinner-time! –––
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01 08
TASTE
08
chapter / チャプタ
う風 に そ 辛 べ お 語 ま 味 つ れ い 物 そ を 味 は な は 、の ら 組 ： 、が 4 甘 味 く み 百 ブ る 基 い を 、合 年 ラ 。本 、 記 こ わ 味 酸 述 れ せ 前 ン 、ド に っ す ら て 日 の 臨 ぱ る の 使 本 新 ん い場 4 用 料 し だ ：合 つ し 。あ 、の ま 理 い の 味 、な あ 異 す 苦 た な な 。 独 の い の た る 特 発 塩 食 は 単 の 見
THE TASTE OF JAPAN
–––
A hundred years ago, the distinct flavor of Japanese food lead to the discovery of a brand new flavor: umami.
A––– Sour 酸っぱ い
Ever wonder what makes Japanese food taste the way it does? It absolutely has a very distinct flavor, but how would you describe it?
It started off with the four basic tastes. If you want to describe the taste of your food, then you probably use a combination of these four different words: sour, bitter, salty, and sweet. And in fact, for thousands of years people have used those four concepts to describe their food. Sure, you might branch out a little bit more by describing the textures (e.g. crunchy, tender) or compare it to another food, but at the very core, there wasn’t any other way to describe taste.
B––– Bitter 苦い
C––– Salty 塩辛い
D––– Sweet 甘い 83
82
日 本 の 味
E––– Umami うま み
味
TASTE
酸 味 は 水 素 イ オ ン が 味 蕾 の 表 面 上
の 受 容 体 に 反 応 す る 誘 起 基 本 味 で
す は す 。香 る こ 料 た れ と め は し に 、て 食 、使 品 あ 用 自 る さ れ 身 い る で は か 楽 味 ど し を う 豊 む か ま か 、 た に 日
本 の テ ー ブ ル に 欠 か せ な い 、 毎 日 の
コ ン ポ ー ネ ン ト で す 。
Sourness is a basic taste induced when hydrogen ions react to receptors on the surface of the taste buds. It is an indispensable and daily component of the Japanese table, whether enjoyed in foods themselves or used as a flavoring or to enrich taste. One source of sour flavor is vinegar, and one of the most commonly used types of vinegar in Japan is rice vinegar. Rice vinegar is sometimes mixed with dipping sauce for sashimi, broiled fish or hot-pot dishes such as shabu-shabu.
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SOUR 酸っぱい
–––
“Composed mainly of acetic acid, rice vinegar also contains various amino acids, as well as other organic acids such as citric acid. Different ingredients yield differing concentrations of these substances, in turn endowing each vinegar with individual character. ”
別 文 るの の 字 こ物 成 でと質 、 分 各次 の は 酢に異 、を 、な 個 持 こる 々 たれ濃 のせ ら度
を も た ら す 。
TASTE
苦 毒 味 に や 関 渋 連 味 付 の け 味 ら 覚 れ は て 、い 多 る く た の め 場 1 合 が 、こ
れ ら の フ レ ー バ ー を 鑑 賞 す る 経 験
を み 経 は て 、 学 獲 習 得 し し 、た 苦 味 味 で や す 渋 。 味 ほ 食 と 品 ん の ど 好 の
そ さ の れ よ た う 大 な 人 食 の 品 味 は 覚 、 そ の の 喜 た び め の 、た 洗 め 練 に
予 約 さ れ て い ま す 。
Because the gustatory sense of bitterness and astringency is often associated with poison, preference for bitter or astringent foods is an acquired taste, as one learns through experience to appreciate these flavors. Most such foods, therefore, are reserved for the pleasure of sophisticated adult palates. In Japanese, expressions that refer to bitterness or astringency, such as nigami bashitta and shibui, are used to refer to the attributes of a person, or to their taste. Theses expressions indicate qualities that may not be immediately obvious, but that nevertheless possesses a subtle, mature charm, proof of the high regard accorded these two flavors within Japanese food culture.
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B.
SALTY 塩辛い
–––
“Examples of what are considered bitter delicacies in Japan include, Goya chanpuru – stir-fried tofu with goya (bitter melon). It is yet another bitter dish popular in home cooking, much enjoyed throughout Japan for their astringency and bitterness.”
ゴ ゴいの の れ ー ー珍の チて ヤ ヤ味例 ャい ）と とンま ー - 考 しプ す と 。 炒 日 えてル 本らは ー め で れ 、が 豆 は るゴ 含 腐 （苦 もヤ ま
TASTE
何 し が ょ 、う 何 か か ？ の 塩 味 が がこ 「 の し フ ょ レ っ ー ぱ バ い 」の の 主 で 要
供 給 源 で あ る 。 塩 は 食 品 の 調 味 料 だ
け で な く 重 要 な 役 割 を 果 た し て い る
が 、 私 た ち の 体 の 健 康 に あ る 。
What makes something taste “salty”? Salt is the leading source of this flavor. While the body requires sodium ions to function normally, it has no apparatus for storing sodium and thus we must constantly ingest the amount the body requires. Salt plays a crucial role not only in the seasoning of foods, but in our bodies’ health. Salt is often the defining flavor of dishes, but adding flavor is not its only role in food preparation. Salt plays a major part in the production of dried fish and in the pickling of vegetables. Cooks may add salt to food for many purposes, including, for example, soaking peeled apples to keep them from turning brown; draining water from and wilting vegetables; promoting the coagulation of meat and fish protein during grilling; and extracting water from fish and condensing its umami.
89
88
BITTER 苦い
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“A small dish of salt called teshio (hand salt) may be served with a meal which, while acting as symbolic protection against impurities, also allows diners to adjust the flavor of their dishes according to their own tastes.”
天は 好の き る 塩 、み 味 、 こ とダ にを食 と 呼 イ 応調 事が ばナ じ整 と で れー てす一 き る るス 自 る緒 。 塩が 分 こに の自 の と提 小分 料が供 皿の理です
TASTE
90
大 か 加 る た 菓 お 陸 ら し甘 ア子 茶 と 栄 、味 ッ の の そ の え 料パ 中 お の とー に 供 貿 た 使 し こ広 に 易 よ は う用 て の が開 、に は 展 期 る 発 1 、 、開 間 お さ 7 砂 料 。 れ 世 糖 理 砂 中 茶 た 会 の 紀 の に 糖 。 の ク の 輸 使 で ラ 実 第 入 用 作 ス 施 十 が さ ら 、 四 増 れ れ おは 、
Documents show that sugar was first brought to Japan from China in the mideighth century as a luxury used mainly as a medicine. The primary source of sweetening in ancient times was either maltose candy or amazura ivy extract. As trade with the continent flourished from the fourteenth to seventeenth centuries, imports of sugar increased and its use expanded as a sweetener used in cooking. The practice of the tea ceremony spread among the upper classes during this period, and sweets made with sugar were developed to accompany the tea. The tradition of sweets that evolved along with the tea ceremony—virtual works of art created from sugar—form a culture of confectionery that Japan can be proud of. It was not until the eighteenth century, however, when sugar cane began to be cultivated in Japan, that sugar became more readily available to everyone.
91
SWEET 甘い
TASTE
UMAMI うまみ
In this final installment in our series on the five internationally recognized flavors— sweet, salty, sour, bitter and umami—we take a closer look at umami, arguably the most complex of these, and certainly the one which is most definitive of Japanese cuisine. Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. As the taste of umami itself is subtle and blends well with other tastes to expand and round out flavors, most people don’t recognize umami when they encounter it, but it plays an important role making food taste delicious.
93
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上 5 味 味 複 で う し くし 認 い の 国 、を 雑 最 ま 、調 た 識 こ 味 和 と 私 際 酸 よな も味 し と に を し き ま た 的 味 く 、決 そ 、見 そ 定 重 完 、 た ち に 苦 せ の ほ 、 要 の認 味 こ し 的 も 成 よ ん と な う す て で シ め 、れ の んが 役 リら うら確 あの る に 、 、ど 食 割 ーれ ま の か る味 た 彼 1 の 品 を め 味 に ズ をが に ら人 た 、間 果 日 の 取 微 、は は の た 味 私 違 最 、た い 本 る 味 そ し 、 妙 他 終 甘 ち な料 。 が て で の れ う 回 味 は く理 、味 が ま お い で 、う最 の 拡 と発 味 い る の 塩 ま も 中 大 よ 生 を し 。
BIBLIOGRAPHY 文献目録
INFORMATION FROM THE WEB The Power of Five: Five Pillars of Japanese Culinary Tradition. (n.d.). The Power of Five: Five Pillars of Japanese Culinary Tradition. Retrieved , from http://www.savoryjapan.com/learn/culture/power. of.five.html Japanese Dining History. (n.d.). Asian Recipes. Retrieved , from http://www.asian-recipe.com/japan/ japanese-dining-history.html The Presentation of Japanese Cuisine. (n.d.). Seijaku. Retrieved , from http://seijaku.co.uk/ blog/2013/09/25/the-presentation-of-japanese-cuisine/?doing_wp_cron=1396970760.19823789596 55761718750 . (n.d.). . Retrieved , from http://www.cravemag.com/features/the-art-of-food-presentation/ The Art of Japanese Cuisine: Food Presentation 101 (Globetrotter Diaries RSS) http://globetrotterdiaries.com/tips-techniques-2/art-japanese-cuisine-food-presentation Why Japanese Food Tastes So Good: Umami. (n.d.). Tofugu. Retrieved , from http://www.tofugu. com/2012/01/18/why-japanese-food-tastes-so-good-umami/ Kikkoman Corporation. (n.d.). The Sour and the Bitter of Japanese Cuisine. Retrieved , from http:// www.kikkoman.com/foodforum/thejapanesetable/02.shtml
INFORMATION FROM THE NET Ishige, N. (2001). The history and culture of Japanese food. London: Kegan Paul. Civitello, L. (2011). Cuisine and culture: a history of food and people (3rd ed.). Hoboken, N.J.: John Wiley and Sons. Andoh, E. (2005). Washoku: recipes from the Japanese home kitchen. Berkeley, Calif.: Ten Speed Press.
IMAGES Google Images. (n.d.). . Retrieved , from http://images.google.com/ Welcome to Flickr - Photo Sharing. (n.d.). . Retrieved , from http://www.flickr.com/