September 7th, Friday:
- Miso Soup (Winter Mushroom, Tofu, Green Onion)
- Veggie Stirfry with Chinese Sauce (Green Onion, Carrot, Cabbage, Spinach, Bean Sprout)
- Teriyaki Salmon
- Kcal: 681
Oyster sauce is called “Kakiabura” (lit. oyster oil) in Japanese, but it’s not actually oyster oil, rather it’s a seasoning made by boiling down a brothe of oysters. It subtly brings out the flavour of today’s stirfry.
Today’s soup contained enokitake, a popular type of mushroom in Japan. Japanese crusine, very much unlike say… standard American crusine, contains a wide variety of commonly used mushrooms. Most of them are of a rather different type than the kinds that are seen in English, which makes translating the name of the mushrooms complexing. The wikipedia article for them is titled by the romanized Japanese name “enokitake”. That’s not bad, but it leaves the casual reader comletely in the dark about what an “enokitake” is. So, no. The wikipedia article gives the english translation of “Golden Needle Mushrooms”. That is better, esp. since it is a direct translation of the Chinese name for enokitake (金針茸). But it is really long and unweildy. We might try translate the Japanese name directly, which would be “Hackberry Mushrooms”. That is slightly better as for weildiness, but doesn’t sound all that appetizing in my opinion. Still, I might choose this option. Another suggestion might be “Winter Mushrooms”. Apparently, winter mushrooms are a European mushrooms of a similar cultivar, so it sounds like a good idea. Enokitake are also a clean white colour and often eaten in winter hotpots, so that evokes the name “Winter Mushroom” as well. The only negative is that the European winter mushrooms isn’t generally edible, so it might give readers the wrong idea. Despite this, I think I would still choose Winter Mushrooms as the best translation.