The Ancient Art of Hand-Making Phyllo Dough: Yorios Perascos in Old Town Rathimno, Crete
- 86 year old Yorio’s perascos is one of the few bakers in Greece that still makes phyllo dough by hand
- The Venetian style house stands in the heart of Old Town Rathimno, Crete
- Yorio’s uses only three ingredients to make phyllo dough and it can take up to four hours
- The process involves rolling each piece by hand, stretching it over and over, and then tossing it
- Yorio’s also makes kataifi shredded pastry which takes him three hours and sells for even less than the traditional sheets of phyllo.
Traditionally Fermented Soy Sauce: Yasuos Business Keeps Barrel-Making Legacy Alive
- Yasuo took over a struggling business from his father at the beginning of 2003
- He learned the process of making organic soy sauce, including how to use a press
- After fermenting for a year and a half, Yasuo pipes the soybean mixture into a machine and layers on traditional wrapping cloth, then slowly squeezes out the soy sauce over 10 days
- Some factories mimic this by adding sweeteners but natural fermentation gives the soy sauce a sweeter aftertaste
- Hitoshi Kishimoto is an example of someone who cooks with traditionally fermented soy sauce
- Barrel production needs to keep up with demand for traditional production and Yasuo holds barrel-making workshops every year to pass down the legacy of barrel-aged soy sauce
- In Goa India, the Gawn God Family searches their land each morning for fallen cashew fruits, separates them from their nuts, juices them and ferments them, eventually producing fenny with 40-45% alcohol content.
Preserving Ancient Traditions: Goas Water Aging Feni, Japans Thousand Year Old Rice Cakes, and Mexicos Mole
- The water aging technique of feni has been used in Goa since at least the 1500s and is largely consumed in Goa due to being categorized as a Country Liquor
- The Ichimonjiwasuke restaurant in Kyoto has served worshipers for over a thousand years, providing roasted rice cakes believed to protect from disease
- In Mexico, mole is a popular dish that can take days to prepare, however many cooks have substituted traditional methods for shortcuts or packaged sauces
- Yvonne Helena has dedicated her life to preserving traditional Mexican cooking methods.
Oaxaca Valley Native Wins Award for Specialty Mole Dish
- Evangelina buys fresh ingredients from a local market to make a classic Mexican dish
- She is part of the Zapotec indigenous group that has been in the Oaxaca Valley for thousands of years
- Different families have their own variations on the recipe and it typically involves grinding ingredients with a Matate, a hand-carved stone, to create a paste
- It is believed that mole originated in either Oaxaca or Puebla and is a mix of pre-Hispanic and European cuisines
- Evangelina’s grandmother taught her how to make mole when she was seven, and now she exports her mole as well as chocolate to the U.S. and won an award for best ceremonial dish at a traditional food festival in Oaxaca.