Oktoberfestis a sixteen-day festival held each year in Munich, Germany during late September (and running to early October). It is one of the most famous events in Germany and the world's largest fair, with some six million people attending every year, and is an enjoyable event with an important part of Bavarian culture. Other cities across the world also hold Oktoberfest celebrations, modeled after the Munich event.The Munich Oktoberfest, traditionally, takes place during the sixteen days up to and including the first Sunday in October. In 1994, the schedule was modified in response to German reunification so that if the first Sunday in October falls on the 1st or 2nd, then the festival will go on until October 3 (German Unity Day). Thus, the festival is now 17 days when the 1st Sunday is October 2 and 18 days when it is October 1 The Ockoterfest in Yokohama this year was held from Oct 12-18 at the Red Brick Warehouse in Minato Mirai Sakuragicho. It was always crowded and expensive! But the crowds were worth fighting through for a chance to sample some good German beers and sausages. The best part was everyone coming together for a toast chant every 10 minutes or so for another excuse to drink more beer! Ein Prost! Ein Prost!
VIDEO: http://www.youtube.com/watch?v=XHkSDs0PAzQ&feature=PlayList&p=992D16052FA8D0A2&index=4
Making sausages from scratch is not as difficult as many of the students thought. The key is to make sure that all your tools are clean and that you use the freshest ingredients. ソーセージを作るのは簡単でした。 あなたのすべてのツールが清潔であり、非常に新鮮な成分を使用するのを確認してください。
ドイツのソーセージ
SAUSAGE RECIPE: German Sausage3-lbs boneless pork butt or shoulder
1 lb pork fat, lard (3-1 ratio)2-tsp fresh sage
3-tsp. salt 2-tsp. ground white pepper 1-tsp. dry marjoram (2-tsp. crushed red chili )2-tsp. ground cayenne pepper1-tsp. ground nutmeg 1-tsp. allspice 1 tsp fresh thyme
Make sure all tools are dry and clean.
Clean and cut pork meat (and fat, if necessary) into chunks.Spread out on a cold cookie sheet and place in the freezer to chill
(not long enough to freeze, just long enough to become firm)Grind the meat and fat together twice, using a coarse blade and meat mincer. 肉挽き機3で豚肉肉とミックスを切ります: 1の部品
Rodger will show you how to use it- Be careful!
Place minced meat in freezer after each mincing to cool down and firm up.Add the spices to the meat and fat mixture and knead it in thoroughly Sausage flavoring should be done bycooking 新鮮なスパイスをソーセージ用挽き肉に加えてください、そして、よく混入してください.肉のわずかなさじを料理して、風味をチェックしてください。
up a small portion to taste
The sausages can be stuffed into prepared casings. Slowly load the soaked 塩分を除くためにソーセージケーシングを水につけてください。
Casings onto the sausage gun nozzle. Fill each casing to desired length and twist to
close. 豚肉肉でソーセージケーシングをゆっくり満たしてください、そして、終わりを摘み取ってください。
Fresh sausages should be cooked right away. Either by boiling in seasoned soup or pan fried on a lightly greased pan until golden brown. 熱いなべで油でソーセージを料理してください。
SAUSAGE RECIPE: German Sausage3-lbs boneless pork butt or shoulder
1 lb pork fat, lard (3-1 ratio)2-tsp fresh sage
3-tsp. salt 2-tsp. ground white pepper 1-tsp. dry marjoram (2-tsp. crushed red chili )2-tsp. ground cayenne pepper1-tsp. ground nutmeg 1-tsp. allspice 1 tsp fresh thyme
Make sure all tools are dry and clean.
Clean and cut pork meat (and fat, if necessary) into chunks.Spread out on a cold cookie sheet and place in the freezer to chill
(not long enough to freeze, just long enough to become firm)Grind the meat and fat together twice, using a coarse blade and meat mincer. 肉挽き機3で豚肉肉とミックスを切ります: 1の部品Rodger will show you how to use it- Be careful!
Place minced meat in freezer after each mincing to cool down and firm up.Add the spices to the meat and fat mixture and knead it in thoroughly Sausage flavoring should be done bycooking 新鮮なスパイスをソーセージ用挽き肉に加えてください、そして、よく混入してください.肉のわずかなさじを料理して、風味をチェックしてください。
up a small portion to tasteThe sausages can be stuffed into prepared casings. Slowly load the soaked 塩分を除くためにソーセージケーシングを水につけてください。
Casings onto the sausage gun nozzle. Fill each casing to desired length and twist to
close. 豚肉肉でソーセージケーシングをゆっくり満たしてください、そして、終わりを摘み取ってください。Fresh sausages should be cooked right away. Either by boiling in seasoned soup or pan fried on a lightly greased pan until golden brown. 熱いなべで油でソーセージを料理してください。
The most difficult part was being patience as the pork meat slowly fills the sausage casing. Filling the sausage casing too quickly causes them to rupture and break.豚肉肉がゆっくりソーセージケーシングをいっぱいにしたとき、最も難しい部分は忍耐でした。 また、断食してください。そうすれば、ケーシングは壊れるでしょう。 We finished the German Cooking with a Tasting session of various German Beers. A Dunkel(dark) beer, a weiss(white) beer and several Pilsners beers.私たちは様々なドイツ人のビアースのTastingセッションでドイツのCookingを終えました。ダンケル(暗い)ビール、weissの(白い)のビール、および数個のPilsnersビール。
Thank you all for coming. Gutes Appetit!
Thank you all for coming. Gutes Appetit! 
Fresh sauerkraut contains lactobacilli, beneficial bacteria that improve the functioning of the digestive tract. Probiotic foods such as sauerkraut and yogurt are often recommended for people taking antibiotics, which kill both the beneficial and harmful bacteria in the body. Live-culture foods can help restore the beneficial bacteria.
Sprinkle half the salt over the cabbage. Grate the second cabbage, then add it to the crock along with the rest of the salt. Crush the mixture with your hands until liquid comes out of the cabbage freely. Place a plate on top of the cabbage, then a weight on top of the plate. 
Cover the container and check after 2 days. Scoop the scum off the top, repack and check every 3 days. After 2 weeks, sample the kraut to see if it tastes ready to eat. The flavor will continue to mature for the next several weeks. Canning or refrigerating the sauerkraut will extend its shelf life. Yields about 2 quarts.
You are first given a questionaire from a faceless waitress who asks you to fill out the form and call her when you've complete it. The basic questions are 1. How would you like you noodles cooked? 2. What type of broth would you prefer? 3. Would you like your ramen mild or spicy or super hot? 
After a bit, the waitress brings your meal and says please enjoy, then she closes the shutters and you are left alone to contemplate your exsistence with the steaming bowl of ramen. Should you finish off the noodle in no time flat, you can request a second helping by calling the waitress back with a call button located at the top of the counter next to the water fountain.
After you've finished your noodles you simple say "Gochiso-sama" and leave the counter. I felt so lonely and helpless eating alone in a closed ramen shop, but I might go again, just to keep myself company.....