Dear Kyoto NHK ESS members,
This is the announcement of the practice on Nov.21
☆Genre: Talk
☆Title: Okayu(Rice porridge)
☆Description:
I guess that everybody has tasted "Okayu" many times in your past life.
Since "Okayu" has good digestion and it's able to make the body warm, we often eat it at the time when we suffered from diseases like a cold. And a lot of people eat "Okayu" as breakfast in the morning and also it is sometimes served for breakfast at hotel restaurants.
"Okayu" is said to be often eaten in China, Korea, Vietnam, each Southeastern Asian country including Singapore as well as Japan. In this practice, I would like to talk about "Okayu" with the members.
Discussion
(1)The words "3分粥"、"5分粥"、"7分粥" "全粥" are well known. Please discuss the source and the content of those words.
(2)It is said that there is difference in the cooking style between "Okayu" of Kanto and "Okayu" of Kansai in Japan. Please discuss its difference.
(3)There are many kinds of "Okayu" in the world like "Cha-gayu" and "Imo-gayu". The name of the "Okayu" derives from a kind of ingredient to put. Please tell us the name of "Okayu" in the world that you know, and introduce the content in detail.
(4)What is your most impressive "Okayu" you have eaten in the past (tasty one or tasteless one). Please introduce it to us. And when and where did you eat it?
(5)It is said that recently we can easily buy canned and other forms of instant "Okayu". How often and why do you eat "Okayu” for health?
Please enjoy the practice.
Masahiko Oka