Buttermilk and rye seeds
Torben M Hansen
I want to bake some ryebread and for that I need a few ingredienses that I
don't know where to get.
So does anybody know the Japanese names for "butter milk" and what I think is
called "cracked rye seeds" (very lightly milled rye) and more important is
it something that can easily be bought in Japan?
Does anybody know where to buy these things in Ibaraki(Tsukuba) or Tokyo?
Thanks
Torben
Ryan Ginstrom
"Torben M Hansen" <fd...@sdfs.df> wrote in message
news:pan.2004.01.24....@sdfs.df...
> Hi All
>
> I want to bake some ryebread and for that I need a few ingredienses that I
> don't know where to get.
>
> So does anybody know the Japanese names for "butter milk" and what I think
is
> called "cracked rye seeds" (very lightly milled rye) and more important is
> it something that can easily be bought in Japan?
buttermilk is usually "bataa miruku" but you will likely have a hard time
finding it. It's not that hard to make though, just get some extra rich
cream and shake away. As a bonus you get some fresh butter.
rye is "rai mugi," and rye seeds are ライ麦の種, "rai mugi no tane." I have
no idea where you could find these, either.
However, it is not all that hard to find rye bread in Japan. Just find a
German bakery, they will surely have it. You can also ask the owner where
they get their rye, maybe they will tell you.
For instance, here is a German-style bakery in Tsukuba that will deliver:
http://homepage1.nifty.com/essen/
--
Regards,
Ryan Ginstrom
cc
"Torben M Hansen" <fd...@sdfs.df> wrote in message
> I want to bake some ryebread and for that I need a few ingredienses that I
> don't know where to get.
>
> So does anybody know the Japanese names for "butter milk"
"gomi", they have not the idea of keeping it. You have to go to farms to
get some.
The closer is the liquid from (real) yogourts, it goes out if you keep them
a while or put some in a strainer.
If you need the buttermilk for acidity (for soda bread), milk and + lemon
juice * makes a subtitute.
If it's just for the taste the trick Ryan gave works. But since the cream
sold
here is not raw, I don't know if the buttermilk would be sour enough or
contain enough bacteries for fermentation.
>and what I think is
> called "cracked rye seeds" (very lightly milled rye) and more important is
> it something that can easily be bought in Japan?
ライ麦あらびき粉
In good supermarkets and in all the Tokyu Hands they have 3 sorts of rye
flour, the one labelled as "rough" seem to be what you want. If you need the
whole grains, you should look for macrobiotic shops like the Anew chain
(they are far from cheap and the packs are very small).
If you don't find, there are specialty shops in Tokyo. I have a list
somewhere.
*Mix 25 cl half-skim milk + 1 tablespoon of lemon juice or cider vinegar.
Stir. Wait 5 minutes.
CC
Torben M. Hansen
>
> buttermilk is usually "bataa miruku" but you will likely have a hard time
> finding it. It's not that hard to make though, just get some extra rich
> cream and shake away. As a bonus you get some fresh butter.
>
Yes, in principle I guess that would work. However I need 1/2 liter of
butter milk per bread, so unless anyone would like to buy a kilogram of
butter every time I bake, I don't think it is the way to go.
However I found some recipes using malt beer instead. Usually a special
very sweet Danish kind, but I think I can find something to use here.
> rye is "rai mugi," and rye seeds are ライ麦の種, "rai mugi no tane." I have
> no idea where you could find these, either.
>
The rye is still a problem, but I think I'll try to go to a Anew shop as
CC suggested.
> However, it is not all that hard to find rye bread in Japan. Just find a
> German bakery, they will surely have it. You can also ask the owner where
> they get their rye, maybe they will tell you.
Yes, I have also found something that they call rye bread. There is a
German restaurant here in Tsukuba (in Seibu) where they serve some rye
bread. It to dry and without any texture. I also found some in a Finish
bakery in Tokyo, but this was very sweet.
I think what I'm looking for similar to what is called Vollkornbrot im
Germany. At h2g2 (http://www.bbc.co.uk/h2g2/guide/A500482) I found a
recipe using sunflower seeds instead of rye seeds, maybe I'll try that
as a last resort. They also describe some of the differences between
German, Swedish and Danish rye bread. I don't think they are entirely
fair to German bread though. The best kind of bread in Denmark is called
"Swarzbrot" (using the German word) so I assume it originates from Germany.
>
> For instance, here is a German-style bakery in Tsukuba that will deliver:
> http://homepage1.nifty.com/essen/
>
It seems to be in Mito though. I'll try to go there some day,
unfortunately my Japanese is not good enough to expect to get the right
thing if I order some.
Thanks anyway
Torben
Ryan Ginstrom
"Torben M. Hansen" <tor...@here.th> wrote in message
news:bvbaa3$cua$2...@ml.accsnet.ne.jp...
> Ryan Ginstrom wrote:
> >
> > buttermilk is usually "bataa miruku" but you will likely have a hard
time
> > finding it. It's not that hard to make though, just get some extra rich
> > cream and shake away. As a bonus you get some fresh butter.
> >
>
> Yes, in principle I guess that would work. However I need 1/2 liter of
> butter milk per bread, so unless anyone would like to buy a kilogram of
> butter every time I bake, I don't think it is the way to go.
Hey, you need something to slather onto all that bread, right?
So maybe the milk and vinegar thing would work.... or maybe add a bit of
buttermilk for the flavor.
> Yes, I have also found something that they call rye bread. There is a
> German restaurant here in Tsukuba (in Seibu) where they serve some rye
> bread. It to dry and without any texture. I also found some in a Finish
> bakery in Tokyo, but this was very sweet.
That essen place seems to have about 8 varieties of rye bread: walnuts,
currants, fruit, pumpernickel, plain rye bread, Mischbrot... Maybe one of
them doesn't taste like crap.
> I think what I'm looking for similar to what is called Vollkornbrot im
> Germany.
Too bad you don't live in Aichi. We had a guy from the other Austria (the
one in Europe) who said he found decent Vollkornbrot at a local German
bakery. Nevertheless, if he found that in bumfucked Aichi, you should be
able to find it in Tokyo, you'll just have to look.
And if you can find the rye yourself, you can do it the way you like despite
Japanese tastes.
> > For instance, here is a German-style bakery in Tsukuba that will
deliver:
> > http://homepage1.nifty.com/essen/
> >
>
> It seems to be in Mito though. I'll try to go there some day,
Oops, you're right. Now where did I get that Tsukuba thing from?
> unfortunately my Japanese is not good enough to expect to get the right
> thing if I order some.
You could try telling them you want something like フォルコルンブロート
forukorun burooto no you na raimugi pan ga hoshii desu
--
Regards,
Ryan Ginstrom
Prophet of the Way
Home-made buttermilk and sour buttermilk recipe:
http://www.geocities.com/Tokyo/Courtyard/8761/f08.htm
There is a group distributing yogurt starters. You can make sour cream with
this. Ask around.
-------
Bookstores in Japan now has a Tsukuba listing:
http://www.geocities.com/evelynleeper/jp-tskba.htm
Douso, The Prophet of the Way