A blog about Japanese cooking and banter, from a kitchen based in South West London
インターネットを探しても余り様々なドラッグの教育情報がありません。 大抵は「絶対にやるな!ヤク中になる!」で終わったり、留学生からは「中毒にならない!大丈夫だから!」って反対言葉を聞いたり。。
そこで、自分で判断する前に様々な薬のリスクを紹介したいと思います。
まず、中毒性x体の害のチャートです:
これによると、
アルコール<覚醒剤<コカイン<ヘロイン
と中毒性、体の害、ともにハードドラッグに認定される理由が分かります。反対にソフトドラッグ(オランダの法律では大麻以外ハードドラッグと記載されてますが一般知識ではソフトです)の中毒性は、
大麻=LSD(幻覚剤)=エクスタシー<アルコール
となってます。
大麻やLSDは精神的中毒性はアルコールより高いかもしれませんが、物理的中毒性ははそれより低いのです。精神的っていうのは「あー、またあの体験したいなー」っていう気持ちだけど物理的は「禁断症状が現れて頭からまたやりたい気持ちが離れない!」って感じです。ビールもタバコも、一回飲んんだだけでは中毒にはなりません。他のドラッグも一緒です。でも、精神的魅力は様々で、そこで自身の欲に制限できるかが試されます。
それを知るには、自分が欲しいものに対してどれだけ我慢できるか試してみましょう。精神的中毒性に耐性があるタイプかどうか分かります。糖分(炭水化物)、携帯、衝動買いなど、自分の体に悪いと分かっててもやっちゃう事に対して、自身に規制をかけてみてください。二週間我慢できますか?
アルコール、糖分とともに中毒性があります。飲みすぎると行動能力が低下するのわ分かっててもそれを越えようとする人まかなりいます。お酒を三日に一回は飲んでて自身の制止能力を過剰に見てたり。ここに行っちゃうと戻りにくいので、何事もほどほどにって事です。
ソフトドラッグも同じくルールを原則に守ってれば大丈夫だけれどそこから調子乗って、「ハードドラッグを一回だけ試す!」って思っちゃったり、幻覚剤の含んでるものを精神不安を悪化させる公の場で取ったりしてパニックで問題行動起こしたりしたって話は観光客から相次いでます。オランダの病院もこういうケースばっかり連れて込まれて2008年にはマジックマッシュルームを売るのも禁止、2023年からアムステルダム内で観光客に大麻を売るのも極限に制限されます。
なので簡単なルールはこちらです:
There are several writers/people's story that come out on this blog.
Works in a cafe serving Japanese food. Cooking strong points are using left overs in the fridge and flavouring food with the eye. Hates measuring ingredients.
Originally a fishmonger's child in Fukushima. Knows everything about fish, and is happy only living off sushi for the rest of her life. She is always challenging new Restaurants and ingredients from shops.
You probably notice sushi tuna comes either in a vibrant red colour of a dull brown colour. Salmon is less obvious, but you can get a beautiful popping orange or a white-pinkish colour. Why is this?
When it is just caught and still very fresh, its color is a bright and deep red. This hue is so striking that it can almost seem unreal. The reason for this intense color is due to the oxygenated blood in the tuna.
However, as tuna ages, the color of its flesh can change from red to brown. This is because the oxygen storing myoglobin in the flesh breaks down and loses its oxygen, which causes the meat to become darker in color. While brown tuna is still safe to eat, it does not look as appetizing as fresh tuna. This difficulty remains when we freeze tuna, so we don't store tuna that often. In our kitchen, we marinate the brown tuna with flavour to mask the colour.
A freshly caught salmon also has a beautiful color, but it can vary depending on the type of salmon and its fat content. Salmon obtains its distinct pink colour from its diet containing the pigment astaxanthin. This colour is brought out as a popping orange hue in the trout “salmon” species due its lean meat.
Atlantic salmon, on the other hand, has a creamy pink color, especially in the females towards spawning season. The creamy hue is due to the presence of fat in the fish's flesh. Farmed salmon naturally has a high fat content, but during Autumn males tend to have better colours than females for this reason too.
Lastly, the pigmentation is also influenced by freshness and machine cut. A salmon meat that has been in contect with moisture (from a machine cut) or lost its freshness will become slightly dull, and the fine white fibres in the meat will be less distinct.
Sushi grade fish is an essential ingredient when creating sushi. When we receive our raw half sliced Salmon, the first thing we do is cut it into smaller chunks and freeze it as quickly as we can. I'll pass down the knowledge of our sushi chef Tonton on how to preserve fresh fish.
Scottish farmed salmon is considered sushi grade without freezing. This is because parasites in Scottish farmed salmon is low, making it safe to eat raw. When it comes fresh, it usually lasts around 5 days when stored correctly.
How do you determine if the salmon you have is fresh? A fresh fish barely has any fishy odor. If it smells and liquid has been seeping out, it is likely not fresh. Another way to tell is the firmness of the meat. With rough handling (Don't flex the salmon meat!) and age, the body of the meat separates by the white lines.
Once we cut the salmon into smaller chunks, it is time to wrap the meat. Wrap the salmon with paper first, then a disposable J-cloth to prevent condensation and freezer burn. This will help maintain the salmon's delicate flavor and texture.
If you plan on using the salmon within a few days, store it in a sealed container or wrap it in plastic wrap and keep it in the refrigerator. But if you need to store it for longer, it is best to freeze it. To freeze it quickly it is best not to pack the wrapped fish in a single solid chunk. The salmon will will be pretty much fresh for a very long time if you ignore texture change from the gradual freezer burn. When we want to use it, ideally defrost it overnight so that the meat fibers will equally thaw.
While it is possible to defrost using the microwave in an emergency, we have ended up with frozen and semi-cooked salmon this way so I wouldn't recommend it.
Bob, the fat local cat died mid-March. He was greedy, demanding, and a beloved cat by the locals.
Although he died of old age, even towards the end he lived his fat life to the fullest, demanding food from every business and people. What made him special? He talked like a human being. He was a pet cat that will cry as if he was being starved. The owner fed him proper food, but he also enjoyed all other meat, including catching live mice. He will sit and wait for hours in a spot until someone feels sorry for him.
Bob did not stay loyal to any human, and if you tried to stroke him, he would only tolerate it if he believes food will be waiting down the line. Kids were not permitted to pet a proud cat like him, or else he would walk away carrying his chubby belly.
We will miss you Bob