Aoyama Gakuin College of Economics students entering from the work force　Present

世界の料理　the world Food

６．ドイツ料理　[German Cuisine]

Schloß Neuschwanstein

ここでは、ドイツ料理を紹介します。私は仕事の関係上、90年代半ばに3年半ほどドイツのフランクフルトに滞在していました。日本でドイツ料理と言えば、ビールとソーセージという画一的なイメージばかりではないかと思います。しかし、実際に現地に行き、いろいろな土地で食事をしてみると、日本で全くといっていいほど紹介されていないものが多くあることがわかりました。例えば、野菜スープには様々なバリエーションがありますし、じゃがいも料理でも日本人の口に合うと思われるのに、あまり知られていません。また、地域によっては魚料理も食されますが、これも日本ではポピュラーではないと思われます。さらに、おなじみのソーセージやビールについても、地方ごとにご当地名産がありますが、やはり日本では紹介されないままになっているものが多いです。本サイトでは、主として日本であまり知られていないドイツ料理について、地方中心に、食される地域、実際の料理の画像などを紹介していきたいと考えています。

Typical German cuisine varies according to each German state's culinary tradition, to its regional agriculture, and to the new tastes of new Germans who have settled in the reunited Germany. Nordrhein Westfalen, Rheinland-Pfalz, Saarland and Baden-Wuertenburg's traditional specialties, for example, include ingredients typified in the agriculture around the Black Forest and the Rhein river, and by a wine tradition influenced by the proximity to Belgium, France and Switzerland. They include dishes like the "Badener Schneckensuepple" (a snail chowder flavored with herbs), "Schwarzwalder Kirschtorte" (Black Forest cake), and "Rheinischer Sauerbraten" (beef roast stewed with wine).

Bayern/Bavaria and Hessen's cuisine, with their abundance of beer, meats, and dairy products, feature specialties like "Spannferkel" (spit roasted baby pig), "Handkaes" (a smelly type of cheese mixture made with sour cream) and "Schwaebische Kasespaetzle" (small drop-shaped flour dumplings topped with cheese and butter).

Thueringen, Bremen, and the Saxonian states (Niedersachsen/Lower Saxonia-Sachsen-Sachsen Anhalt), include "Dresdner Stollen" (a holiday fruit cake shaped like a wrapped infant and covered with confectioner's sugar), "Blechkuchen" (a simple flat layer of cake dough covered with seasonal fruit), and "Welfenspeise" (vanilla flavored dessert made with wine).

Schleswig Holstein, Hamburg, Mecklenburg-Vorpommern, Brandenburg and Berlin, with their access to the North and Baltic Seas, their availability of spices, and their exchange of culinary know-how with Scandinavian and Eastern countries, include "Rote Gruetze" (fruit soup), "Sauerfleisch" (meat in aspic made with fish gelatin), "Bulletten" (meat balls), "Helgolander Krabbensalat" (Helgoland shrimp salad), and "Soeier" (pickled eggs).

Principal crops grown now throughout the German states and used in its regional way of cooking include hops (Germany is the second largest producer in the world), sugar beets, barley, wheat, potatoes, oats, and rye. Cabbage and carrots are the most important vegetable crops, and apples, pears, currants, strawberries, and raspberries are the most important fruit crops.

A typical German meal today may include from two to seven courses. It is commonly made up by an appetizer (Vorspeise), a soup (Suppe), a main course (Hauptspeise) with one or two either raw or cooked side dishes (Beilagen). After-meal treats are called "Nachspeise." With a fine meal, Germans drink either beer, wine or "Sekt" (champagnoise type sparkling wine). With their meals, young and old Germans also like to drink soft drinks that have interesting names like "Radler" (literally translated, "bike rider" -- a light beer mixed with lemonade or apple juice) or "Limo" (sweetened sparkling water combined with lemonade).

Throughout the day, Germans love to drink drip coffee brewed in large automatic coffee makers with either paper or metallic filters, and then serve majestic "Torte" or "Kuchen" (cake). No good German "Hausfrau" would want to be so rude to not serve coffee and cake to her welcomed guests! German coffee is usually lighter in caffeine content compared to Austrian and Italian coffees. When it is very light it is also called "Bluemchenkaffee" (small flower coffee). The tradition of this last term originates from wartime, when real coffee was substituted with the roasted roots of chicory, which has a small blue flower.

SCHWALZWÄLDER KIRSCHTORTE

Rheinischer Sauerbraten

Leberknodelsuppe

Dresdner Stollen

Forelle Mullerin Art

Forelle Mullerin Art

Notes

Culinary 料理の          Chicory 《植物》チコリーの根。ローストして粉にし、コーヒ添加物に使う。　　Confectioner　菓子職人

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Created  by s. kino

Source:

http://www.sallys-place.com/food/ethnic_cusine/germany.htm

http://www.euroassist.de/germany.htm

http://www.pluto.dti.ne.jp/~mikado/zukko.html