tag:blogger.com,1999:blog-386693992024-03-15T00:07:10.436+09:00Still Clumsy with ChopsticksI don't post English translation of Japanese recipes without permissions from the recipe authors. But feel free to contact me about the dishes you're interested in.obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.comBlogger227125tag:blogger.com,1999:blog-38669399.post-72768819218625650702019-05-29T13:56:00.000+09:002019-05-29T13:56:05.103+09:00Love Fishing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLIEBmVNfi5ZfhPBZkXj9UlkJbdlDWwqWhx1SrsEiXQKExvqkGD1vXEdHMEsNXoRFLT7sclPvMVX7SXZhGY-KyDClgbXKu4G_9SwURLdOxgp6OTeIroKdZFyFiQcMlAWL3t_Adg/s1600/20190512_093933.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="496" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZLIEBmVNfi5ZfhPBZkXj9UlkJbdlDWwqWhx1SrsEiXQKExvqkGD1vXEdHMEsNXoRFLT7sclPvMVX7SXZhGY-KyDClgbXKu4G_9SwURLdOxgp6OTeIroKdZFyFiQcMlAWL3t_Adg/s640/20190512_093933.jpg" width="396" /></a></div>
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<i><b>Japanese Whiting</b></i> </div>
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On my old foodblog, I used to post about my fishing experience under the category name: "Tough luck angler." Why? Every time I went fishing, the weather was no good and/or the waves were rough, or fish had no appetite, or I forgot to bring something important...。<br />But I loved fishing anyway, and it hasn't changed a bit.<br /><br />
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Now back in my hometown, it's much, much easier to go fishing, since I live so close to the ocean and there are many fishing ports and beaches I can drive to. And I have tried different kinds of fishing since I moved back. <br /><br />
Recently I've been practicing lure fishing and hoping to be able to post about my catch sometime in the near future. ;)<br />
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<i><b>Deep-fried spotbelly rockfish</b></i></div>
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I caught this spotbelly rockfish not with a lure but artificial worm.<br />
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The more I practice lure fishing (losing some lures), the more concerned I am about its impact on the marine environment. I really want to be more skilled (so that I don't lose lures) and at the same time, be more ecology concerned when choosing fishing gears. <br /><br />Because I love the ocean, want to feel more and more close to the ocean, and that was the main reason why I moved back to my hometown.<br /><span style="color: white;">.<br />.</span></div>
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-33700402893236055882019-03-12T08:37:00.001+09:002019-03-12T09:22:11.478+09:00Gift from the Ocean<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36zkjFay-cosf58UMUKOf9tgV7d2Jo-lOowSX1X9lF2sJYx3XWvIBxmvDdY4jSFkqsea_cy79tJ5vkPrQ6suKyBVR_U2sC_9Yn3mB8dkCUlamAsFRCM_YFeeAkAjp7CTiG9MPUA/s1600/20190308_173046.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi36zkjFay-cosf58UMUKOf9tgV7d2Jo-lOowSX1X9lF2sJYx3XWvIBxmvDdY4jSFkqsea_cy79tJ5vkPrQ6suKyBVR_U2sC_9Yn3mB8dkCUlamAsFRCM_YFeeAkAjp7CTiG9MPUA/s640/20190308_173046.jpg" width="640" /></a></div>
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<i><b>Buri (Japanese Amberjack) nigiri-zushi</b></i></div>
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Buri is such a valued fish in this area.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjCQxVXKXFatFtFdpBKxQloHcuPpZhjZpN1WsPIxbaXVgDUgGl-5LjiOiTMafInCcKVfXvsBuc01nL9zR5uyGhPaky2q4G3Ksg2L8EdvS2MntNWpDKvn6WjJDKLIMXLaqinnJIQ/s1600/s20190312_085940.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="450" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitjCQxVXKXFatFtFdpBKxQloHcuPpZhjZpN1WsPIxbaXVgDUgGl-5LjiOiTMafInCcKVfXvsBuc01nL9zR5uyGhPaky2q4G3Ksg2L8EdvS2MntNWpDKvn6WjJDKLIMXLaqinnJIQ/s400/s20190312_085940.jpg" width="225" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7ba3LqLT5jsquO0fnNjdznkOWZgwHIlqixUyQ0w98T2a4sSERlB28ivvkRBs_MpVQ2jYSZPH-k1Q_V1G-N1g54SGmVCMr8w7LoyCGcEo5fTXVZiZaJ9re_GiWS7TOWnJz6YxKg/s1600/s20190312_085951.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7ba3LqLT5jsquO0fnNjdznkOWZgwHIlqixUyQ0w98T2a4sSERlB28ivvkRBs_MpVQ2jYSZPH-k1Q_V1G-N1g54SGmVCMr8w7LoyCGcEo5fTXVZiZaJ9re_GiWS7TOWnJz6YxKg/s400/s20190312_085951.jpg" width="400" /></a></div>
There was a small catch just the other day. So I bought a small fillet block and made this sushi. <br />
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The taste and texture of the fatty part of buri is just ... so...<br />
... heavenly.<br />
:)<br />
<span style="color: white;">.</span><br />
<span style="color: white;">.</span>obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-85214074911710409982019-02-06T10:52:00.003+09:002019-02-06T11:46:22.077+09:00Homemade Oiled Sardine Project<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAPpsMgR2aKJ_uSNubWplVb_PYOJPxFVW0AQRU7IpktL5U0gvXvN4Mi0d7HCZOoEHKsQ5gh6K-P05zemHa77UTXEkGpYi3dzLSe3U_0hLDnN0SZcJW3SBkIJ6p3ZxPWr7443acA/s1600/20190205_230425.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="588" data-original-width="800" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIAPpsMgR2aKJ_uSNubWplVb_PYOJPxFVW0AQRU7IpktL5U0gvXvN4Mi0d7HCZOoEHKsQ5gh6K-P05zemHa77UTXEkGpYi3dzLSe3U_0hLDnN0SZcJW3SBkIJ6p3ZxPWr7443acA/s640/20190205_230425.jpg" width="640" /></a></div>
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<span data-offset-key="6vafu-0-0"><span data-text="true"><i><b><span data-offset-key="6vafu-0-0"><span data-text="true">S</span></span><span data-offset-key="6vafu-0-0"><span data-text="true"><span data-offset-key="6lphb-0-0"><span data-text="true">auteed Eggplant & Oiled Sardine with Ponzu Dressing</span></span></span></span></b></i></span></span></div>
The other day, after my parents went to bed, I <span data-offset-key="7kerh-0-0"><span data-text="true">tried out homemade oiled sardines with store-bought sardines. </span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxUFUUqg10-Fp2EnQtoT_otfCAUtxesl-k5fAyrapaJhdBG8DHXIMbmtvXy-f-6sAi3EgqfCs17E0a6VMPToF1Di254KhcQKT0YmE7SfCGjvRKP6gRb0XpLW026bBBf7atdDZfw/s1600/20190203_211110.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="490" data-original-width="800" height="245" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpxUFUUqg10-Fp2EnQtoT_otfCAUtxesl-k5fAyrapaJhdBG8DHXIMbmtvXy-f-6sAi3EgqfCs17E0a6VMPToF1Di254KhcQKT0YmE7SfCGjvRKP6gRb0XpLW026bBBf7atdDZfw/s400/20190203_211110.jpg" width="400" /></a></div>
<span data-offset-key="emoge-0-0"><span data-text="true">Compared to the authentic version we made at my friend's house the other day, mine this time was a big disappointment ... Terribly stinky and less tasty! <br />
Of course the type of sardine was different this time. But it's amazing how much difference the quality of olive oil, salt and herb makes... <br />
:(</span></span><br />
<div class="" data-block="true" data-editor="8h409" data-offset-key="6vafu-0-0">
<div class="_1mf _1mj" data-offset-key="6vafu-0-0">
<span data-offset-key="6vafu-0-0"><span data-text="true">Anyway, I googled fuiously to find recipes to consume not-very-good-oiled-sardines.</span></span><br />
<span data-offset-key="6vafu-0-0"><span data-text="true"><br />
And this "s</span></span><span data-offset-key="6vafu-0-0"><span data-text="true"><span data-offset-key="6lphb-0-0"><span data-text="true">auteed eggplant & oiled sardine with ponzu dressing" was really good! </span></span></span></span><br />
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<div class="" data-block="true" data-editor="8h409" data-offset-key="e01f0-0-0">
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<span data-offset-key="e01f0-0-0"><span data-text="true">The ponzu dressing completely hid the smell of the sardine. And the tender eggplant slices were oh so tasty. </span></span><br />
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</span></span><span data-offset-key="6vafu-0-0"><span data-text="true"><span data-offset-key="6lphb-0-0"><span data-text="true"></span></span></span></span><br />
<span data-offset-key="e01f0-0-0"><span data-text="true">Also, this was another good idea.</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTLuTFjvZlowgNDuKM6x72N6e_AVI8JanVP8oC-cjzk10olepuMA4-xkA0nOlQIr0k-KCA7ZtdUZ_d1NtdSngsgHVl41_HmSZyjILNzBBbATNdzKxsxOVXHVPmNVbat38uQ3v9w/s1600/20190204_123621.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="478" data-original-width="800" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTLuTFjvZlowgNDuKM6x72N6e_AVI8JanVP8oC-cjzk10olepuMA4-xkA0nOlQIr0k-KCA7ZtdUZ_d1NtdSngsgHVl41_HmSZyjILNzBBbATNdzKxsxOVXHVPmNVbat38uQ3v9w/s640/20190204_123621.jpg" width="640" /></a></div>
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<i><b><span data-offset-key="6lphb-0-0"><span data-text="true"><span data-offset-key="e01f0-0-0"><span data-text="true">Tomato & oiled sardine pasta </span></span></span></span></b></i></div>
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<span data-offset-key="6lphb-0-0"><span data-text="true"><span data-offset-key="e01f0-0-0"><span data-text="true">The trick is an umeboshi plum pickles added to hide the smell of sardines.</span></span></span></span><br />
Honestly speaking, the pasta is not so great if you eat only the pasta and sardine together. But if you put tomato and sardine together in your mouth, the combination is AMAGING! The refreshing sourness and sweetness from the sauteed tomato make an excellent match with the sardine. I mean it! :D<br />
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I guess I'm going to try this again and again, in spring with fresh sardines I catch and fresh herb from my garden, hopefully... :D<br />
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obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-6594022503819150992019-02-03T11:26:00.000+09:002019-02-06T11:43:11.820+09:00Wild Boar Soup<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyokXQ9ZUhWhqQS-Nskf8Pit6GoR3jvySGpSYM0XJiKUuIVdsRszyJR0IGWdSFWoH_7l_kdAHPRg5ImXNfO7Ym-bg_WdqMs5TdKdEL_I1M6oMOmMZj399ZfNjz5ySw0gdm-JcNkQ/s1600/20190203_101239.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="500" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyokXQ9ZUhWhqQS-Nskf8Pit6GoR3jvySGpSYM0XJiKUuIVdsRszyJR0IGWdSFWoH_7l_kdAHPRg5ImXNfO7Ym-bg_WdqMs5TdKdEL_I1M6oMOmMZj399ZfNjz5ySw0gdm-JcNkQ/s640/20190203_101239.jpg" width="500" /></a></div>
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<i><b> Wild Boar Soup </b></i></div>
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Wild boar soup served (for free of charge) at a local revitalization event. <br />
The venue was a closed elementary school in a small village.<br />
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The meat and vegetables were so tender and melted in my mouth! <br />
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It was a bit chilly day, and the soup did a great job warming up everyone.<br />
:)<br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-53434244906265084002019-01-02T10:31:00.000+09:002019-02-01T10:31:54.697+09:00Let 2019 Be the Year of Change<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP32u4eNbFULEF2yTcu5XcilpkS7is1oGne8UZJMZKTWkPZ3FQlyL7aQIC9IDomcoRsRb9PKdohxcKvPvCeB2qM6uj7-vojMyrc6Wv2FX-Q9VdMuQRWr6XOZpIXzc0IFh0TOXPEw/s1600/DSC_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="800" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP32u4eNbFULEF2yTcu5XcilpkS7is1oGne8UZJMZKTWkPZ3FQlyL7aQIC9IDomcoRsRb9PKdohxcKvPvCeB2qM6uj7-vojMyrc6Wv2FX-Q9VdMuQRWr6XOZpIXzc0IFh0TOXPEw/s640/DSC_0003.JPG" width="640" /></a></div>
If you are a long-term reader of my blog, you have seen my family's Osechi (traditional New year's cuisine in Japan) many times, right? Then you might notice the change.<br /><br />Yeah, at the end of last year, I bought some things to separate foods in the lacquered box. See the X-shaped arrangement in the above photo? ;)<br />
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Basically the food itself hasn't change much. But the separators(?) really helped and made the packing much easier.<br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com4tag:blogger.com,1999:blog-38669399.post-83103534376103398982019-01-01T23:17:00.000+09:002019-01-31T23:18:09.750+09:00Happy New Year to My Friends All Over the World<div class="separator" style="clear: both; text-align: center;">
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<span style="font-size: large;"><i>So how is your new year starting off? </i></span></div>
Yeah, you know what I'm doing, don't you?<br />
I've been lazy AGAIN and now I'm adding posts, faking the post dates AGAIN, just like I did in previous years. <br />
Gee, I have A LOT to catch up! XD<br />
<br />
Anyway, I've got to show you this photo before anything in 2019.<br />
This was the first sunrise of this year. Yep! We were able to enjoy this beautiful omega sunrise mirage. Usually at this time of the year, there is thick cloud on the horizon. And it's very, very rare that we see this phenomenon on Jan. 1st! <br />
<br />
So this must be a lucky sign. I have the feeling that this year is going to be a very special one.<br />
<i><b><br />Hope you are having a great start of the new year! </b></i><br />
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<span style="color: white;">.</span>obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-27951412037581832862018-12-25T10:16:00.000+09:002019-02-01T10:18:19.487+09:00With My Best Christmas Wishes...<div class="separator" style="clear: both; text-align: center;">
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<i><b> Merry Christmas!</b></i></div>
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Some pics from my Christmas dinner (or I should say snack?) on Dec. 24th, 2018<br />
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Every year, I enjoy this light meal alone after my parents go to bed.<br />
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I'm happy to say that the Christmas Kouglof was a success this time. In previous years, there were always something wrong with it (which I tried hard to hide in my photos... LOL). <br />
But this year, it came out from the kouglof pan perfectly and the texture was alright. The only thing was the color... I wanted the surface to be browner, but that was about it. ;)<br />
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The last two weeks of Dec. 2018 were really crazy. I was so happy that I survived and proud of myself for being able to do this like every year. :)<br />
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<span style="color: white;">.</span>obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-64681939863802487622018-11-15T16:57:00.000+09:002019-05-29T16:57:48.322+09:00A Cozy Cafe<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmVwMiUfaBFyncTjz_n1rwh4vFLluZ3-hL0BKy-TwnYv1IbkW5uSz_ZWfY8ok2IY6JALsuunx9PSOsUAdDdoMkGJ_Y0HtvUEoxmgsaYZXQTeCimZLdycAZd0-tJiVCOJGPjSwQQ/s1600/PB140010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="580" data-original-width="800" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwmVwMiUfaBFyncTjz_n1rwh4vFLluZ3-hL0BKy-TwnYv1IbkW5uSz_ZWfY8ok2IY6JALsuunx9PSOsUAdDdoMkGJ_Y0HtvUEoxmgsaYZXQTeCimZLdycAZd0-tJiVCOJGPjSwQQ/s640/PB140010.JPG" width="640" /></a></div>
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A small cafe overlooking a fishing port. My favorite place. :)<br />
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<i><b>Spicy wrapper</b></i></div>
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<span style="color: white;"> </span>obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-73755198092281197642018-08-10T16:40:00.000+09:002019-05-29T16:40:49.878+09:00Peach & Custard Tart ... or Something Like That<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWg3RD0GIbwkI67hroN46jbohsnQVMKZ9mTabQcuo9gAI1L7Ih5wGLzxk7giunlVI8AraZovDIJtG8m-Vg0nED2bzpxQh0sM-cYEwu5fE7SPO6HzPE6U45UmwXJc0i57Ax86O_kw/s1600/DSC_1847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWg3RD0GIbwkI67hroN46jbohsnQVMKZ9mTabQcuo9gAI1L7Ih5wGLzxk7giunlVI8AraZovDIJtG8m-Vg0nED2bzpxQh0sM-cYEwu5fE7SPO6HzPE6U45UmwXJc0i57Ax86O_kw/s640/DSC_1847.JPG" width="640" /></a></div>
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<i><b> Peach and Custard Tart, Ready to Go into Oven</b></i></div>
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I've been helping with community cafe since April, and sometimes we get to take home leftover ingredients. This time, it was lots of canned peaches. I didn't know what to do with them, and this was the best I could.<br />
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The idea was OK, I guess. And when it came out of the oven, it looked...<br />
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... quite OK.<br /><br />But taste-wise, it was a big disappointment.<br />
What was wrong?<br />
The crust was not bad. Canned peaches were too sweet. And the instant custard cream was too sweet, too. What was worst was these blueberries... they were just amazingly sour with tough skins! :(<br /><br />Oh, well. Anyway I ate this tart like one piece a day until I finally ate it up. No waste. GOOD! :D<br /><span style="color: white;">.</span><br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-58414703984240492042018-06-04T16:17:00.000+09:002019-05-29T16:18:20.110+09:00Making Tofu from Scratch<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHQRyNRc86v0uSObddOFBS5F1HwtLcSEem_Ggc1n7tynwN5spkbjJz-hrG_XIl0nDbjkSM_cnp8zarqLDtiCwbZAGARtgl2OzxlhbOEdN3FMQIzflxIRyGRWZh02QMau6c0222Q/s1600/P6030183+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="491" data-original-width="800" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggHQRyNRc86v0uSObddOFBS5F1HwtLcSEem_Ggc1n7tynwN5spkbjJz-hrG_XIl0nDbjkSM_cnp8zarqLDtiCwbZAGARtgl2OzxlhbOEdN3FMQIzflxIRyGRWZh02QMau6c0222Q/s640/P6030183+%25282%2529.JPG" width="640" /></a></div>
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<i><b> Homemade Tofu </b></i></div>
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I've always been wanting to make tofu from scratch since my late twenties. I heard or read somewhere that homemade tofu was very soft, refreshing and tasty. But I had no chance to actually give it a try.<br />
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Now I'm in my early 50s, and finally the chance has come. One day on Facebook I found an upcoming event: tofu-making workshop with international participants. GEE! Definitely my kind of event!! :D<br /><br />
It was so much fun.<br />Actually, squeezing the juice out of soybeans was pretty tough. Then a pretty stressful task of heating the soy juice over a low heat, stirring it thoroughly, followed. It was stressful because if you burn the bottom, it would ruin the tofu. But maybe the most heart-pounding part was adding bittern to the heated soy juice; if you stir too much there, the tofu would not settle properly!<br />
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And thanks to everyone's hard work, we all enjoyed this soft and very, very flavorful tofu.<br />
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The groupwork was so much fun. And tasting authentically-made food makes you feel good, doesn't it? Maybe I should do this kind of authentic cooking more often...<br /><span style="color: white;">.<br />.</span><br />
<span style="color: white;"></span><br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-36619171788604682082018-03-27T19:26:00.003+09:002018-03-27T19:26:41.133+09:00And Happy Birthday to Me... Again!<div class="separator" style="clear: both; text-align: center;">
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<i><b>Happy Birthday to Me</b></i> </div>
<br />
To be perfectly honest, lately I don't feel too excited about getting one year old. Nevertheless, I feel this strong urge to do something special for my birthday. It's just to be nice to myself and feel as if I can get rewarded once in a while... like on my birthday, at least. <br />
So here's my birthday cake. It's the same old orange cake I've been baking again and again in the past few years. And this time, for topping, I used candied and chopped ponkan orange peels and orange-flavored icing.<br />
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Well, that's not all actually ...<br />
See what else I made this time?<br />
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I made this white chocolate plate myself. <span class="UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">What I did was that I printed out the words reversed and placed plastic wrap over it. Then I traced the characters with melted dark chocolate, using a toothpick, and chilled it in the fridge. Then I poured melted white chocolate over it to have the b-day wish on a white chocolate plate like this! <br />
I know! The plate is laughably too BIG for the cake! <span class="_47e3 _5mfr" title="grin emoticon"><span class="_7oe">:D</span></span> But it was so much fun to make one, so I might do this often for different occasions.;)</span></span></span><br />
<span class="UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody"></span></span></span><br />
<span class="UFICommentActorAndBody"><span data-ft="{"tn":"K"}"><span class="UFICommentBody">Every year March is an eventful month, and so was it this year, too. Hina Dolls Festival in this historical town in our city was held just like every year.</span></span></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK_NKIC0cenwWVHZXFB2FXIbOCQFTjPIJtM0hJdJU7p0o_YQ5LtkuziVmH6VRa7obrEdV6vgE7miBd6tMYpipHbv3ybAcaCa1cKpjwQMsvZFCf82vr_cGLfwNiNqtoRTnEHLeEg/s1600/sDSC_0928.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="539" data-original-width="800" height="134" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPK_NKIC0cenwWVHZXFB2FXIbOCQFTjPIJtM0hJdJU7p0o_YQ5LtkuziVmH6VRa7obrEdV6vgE7miBd6tMYpipHbv3ybAcaCa1cKpjwQMsvZFCf82vr_cGLfwNiNqtoRTnEHLeEg/s200/sDSC_0928.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTF2VZTWVTkmwBUROY8AlnWs3WMfd3Hj80Cwxa1nu1BuWwL05WHglygCtE6C1ChkDTxme3Nf0I_SC4XYydckFO72Ta5azRn6udvvNqOeIIodTO-_D1llXV_F7V_V80xkHFEfhTvg/s1600/sDSC_0946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="800" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTF2VZTWVTkmwBUROY8AlnWs3WMfd3Hj80Cwxa1nu1BuWwL05WHglygCtE6C1ChkDTxme3Nf0I_SC4XYydckFO72Ta5azRn6udvvNqOeIIodTO-_D1llXV_F7V_V80xkHFEfhTvg/s200/sDSC_0946.JPG" width="200" /></a><br />
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I took mom to a traditional inn and tasted this lunch-- for-twenty-people-only special deal for the festival. <br />
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See this sushi in the cup? How cute! <br />
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And this delicate Japanese sweet was homemade. Wow!<br />
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To our relief, this March they had a big catch of Buri (Japanese amberjack) in my hometown. But I didn't make sushi like I did last year...<br />
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Instead, I gave this project a try. It was making dried seaweed sheet, using real seaweed fresh from the ocean, then wrapping sushi with it and eating it. This is how to make dried seaweed sheet:<br />
You scrape the seaweed off rock surface,<br />
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and wash it over and over to remove sand. Then you spread it over this kind of small straw mat to sun-dry.<br />
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If the weather is nice, it'll be ready in a few days. <br />
It was supposed to taste so good after heating it briefly over a flame like this:<br />
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But when my family tried this sushi, we found that the wrapper -- dried seaweed sheet -- was too tough to chew! It was my ignorance that should have been blamed. Later I heard that in March the seaweed was already old and tough, and you had to chop the seaweed finely with a knife before spreading it on the straw mat. Oh well, I'll know better next time. ;)<br />
<br />
Another food-related fun was this "cooking in English" lesson by a local English conversation club. There, for the first time, I learned how to make wheat tortilla and guacamole from scratch! <br />
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And we enjoyed a big feast like this! <br />
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Everything tasted oh soooo good!!<br />
<br />
I guess I cannot complain about my food life, at least. :)<br /><span style="color: white;"> .</span><br />
<span style="color: white;">.</span><br />
<br />
obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com10tag:blogger.com,1999:blog-38669399.post-54319777506686096262018-02-27T20:20:00.000+09:002018-03-25T20:22:54.808+09:00Good Food, Drink and Friends<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWq3EqNKpVxBDjqSMgOkDN13_ejixiuD59bClz7gPOTqtR-tctZwFMre2UgQ_ku6TTwxttE1JifO4urPIKqTCMTFhwue3_QcE-OjFuzByKG_oHW2NBBpCWVGcmkNPeDjSc48QYA/s1600/sDSC_0848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="536" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixWq3EqNKpVxBDjqSMgOkDN13_ejixiuD59bClz7gPOTqtR-tctZwFMre2UgQ_ku6TTwxttE1JifO4urPIKqTCMTFhwue3_QcE-OjFuzByKG_oHW2NBBpCWVGcmkNPeDjSc48QYA/s1600/sDSC_0848.JPG" width="332" /></a></div>
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<i><b>Venison Simmered with Red Wine </b></i></div>
A friend made candied orange peel with ponkan oranges from our orchard and gave some to me in these lovely containers (from DAISO). And the guy who trapped a deer damaging orchards in my neighborhood gave me some <span class="highlightNode">venison</span> and wild boar meat. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVASXhGhyphenhyphengw5TNhcIO0Wh8Dubgtg9WZgTgIuSB0IGj0pQsHpjQtvqaC8CdhCunTIv4czE4zmlS8q98vPrSAwlr92ZzFOD5y27oqOu4Bo2iOOKSSBpcgTb2TUU_jlYoS7RgFfgbjQ/s1600/DSC_1047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="481" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVASXhGhyphenhyphengw5TNhcIO0Wh8Dubgtg9WZgTgIuSB0IGj0pQsHpjQtvqaC8CdhCunTIv4czE4zmlS8q98vPrSAwlr92ZzFOD5y27oqOu4Bo2iOOKSSBpcgTb2TUU_jlYoS7RgFfgbjQ/s320/DSC_1047.JPG" width="192" /></a></div>
I cooked the meat with red wine in a pressure cooker, and it turned out alright. But I really wanted some fruit flavor with it. Now that I have some candied ponkan orange peels at hand, I came up with an idea of using them for red wine sauce.<br />
See? <span class="highlightNode">Venison</span> cooked in red wine and served with red wine sauce flavored with choppe<span class="text_exposed_show">d candied ponkan orange peels! </span><br />
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<span class="text_exposed_show"> Boy! The sauce was a great idea. It really added a nice refreshing flavor.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPsNotAcqy7DQaBTrD3Eews-thcFo5oA_s3AOZRjCTEOLIAIEk4xlcNrEJfjVrpAikey5Wlz3RfDNF_-Ojzl5scbZ0jxTnOriPuCSTGFAfSzvt7WeQIpszUeQwAuwd6ynOCqTRA/s1600/sDSC_0845.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="532" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQPsNotAcqy7DQaBTrD3Eews-thcFo5oA_s3AOZRjCTEOLIAIEk4xlcNrEJfjVrpAikey5Wlz3RfDNF_-Ojzl5scbZ0jxTnOriPuCSTGFAfSzvt7WeQIpszUeQwAuwd6ynOCqTRA/s400/sDSC_0845.JPG" width="265" /></a></div>
<span class="text_exposed_show">And this photo right above... showing one of ponkan oranges from our orchard, candied orange peels made from them and meat of the deer that had damaged the ponkan trees and was trapped near the orchard... The underlying theme could be... Karma?? LOL</span><br />
<br />
Talking about ponkan oranges...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGb3bxZarvh77clR30eC_FAadU-bPsxzp8iEOeVJji-SyJNzZWwNHNE2ZqW269P2OpuW_lChU0_GYAJgQK99va5ItIsCaezMypfb0VrXpgnfI-1S1GTHeM_deFQc_-e-SvDZeJDQ/s1600/DSC_1053.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGb3bxZarvh77clR30eC_FAadU-bPsxzp8iEOeVJji-SyJNzZWwNHNE2ZqW269P2OpuW_lChU0_GYAJgQK99va5ItIsCaezMypfb0VrXpgnfI-1S1GTHeM_deFQc_-e-SvDZeJDQ/s400/DSC_1053.JPG" width="400" /></a></div>
They're popular in my hometown, and it's not unusual for you to find some ponkan-flavored cocktails at Izakaya bars.<br />
One night, I went to one of such bars, but there they gave a great twist to the drink. Look! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeZh0uz0FZCFAKOChRzu4klLjNtMTzRSOw-8oCXbMo9HwY6yDgc4xnJqQFLzPlsQlEK84gRbIZDH2jz0VNtcCkWZWAwNgYDo34E1nO5w11sO41g9VIpDfRHL2Cq7ZtTa1rgT2Lw/s1600/sDSC_1026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="450" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifeZh0uz0FZCFAKOChRzu4klLjNtMTzRSOw-8oCXbMo9HwY6yDgc4xnJqQFLzPlsQlEK84gRbIZDH2jz0VNtcCkWZWAwNgYDo34E1nO5w11sO41g9VIpDfRHL2Cq7ZtTa1rgT2Lw/s400/sDSC_1026.JPG" width="225" /></a></div>
Can you imagine what that black thing is? Squid ink? Nahhh, that would have made the drink really fishy...<br />
No, they put really finely ground charcoal powder! The owner of the bar is a wood charcoal maker and he uses charcoal powder for some food, like bread and noodles.<br />
I went to the bar with a good friend of mine and these are the dishes we enjoyed as we had those evil-looking (but actually said to be healthy?) drinks. LOL<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0JRvQdlzsLL8XHxBRsIGlgv4juyV6_Ztp1mMAMx70nAojFuzEovg6LdWWnJVxw6yIN78r15J6CXiiznTuJdJ8D-vDYVxIznOUw6voce3ezlQ0Te7pf-1pRsD0D6NwuH_LTLK7g/s1600/sDSC_1038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib0JRvQdlzsLL8XHxBRsIGlgv4juyV6_Ztp1mMAMx70nAojFuzEovg6LdWWnJVxw6yIN78r15J6CXiiznTuJdJ8D-vDYVxIznOUw6voce3ezlQ0Te7pf-1pRsD0D6NwuH_LTLK7g/s400/sDSC_1038.JPG" width="400" /></a></div>
See the noodles? They do look like squid ink pasta, don't they. But actually, it was the wood charcoal powder that was kneaded into the noodles.<br />
<br />
This month, I also had a chance to enjoy a "pub crawl" with friends. <br />
There was a fun event scheduled Feb. 9th (Fri) - 11th(Sun) in Muroto. Here's the deal: You get four
tickets to enjoy foods and drinks at local bars/eating establishments
(near Murotsu Port) that you may not be familiar with. Each ticket
allows you to have one food and one drink at one place, which is
supposed to be a good deal. Free shuttle bus service was available
so that no one in your group has to be a designated driver! Nice idea, isn't it<br />
<br />
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We visited six places altogether! Though we didn't stay long at each place, still it sounds like we really "crawled," doesn't it? :D<br />
<span style="color: white;">.</span><br />
<span style="color: white;">.</span><br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-41670338442645568222018-01-30T19:31:00.000+09:002018-03-25T19:32:13.282+09:00Some Food Photos from Jan<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXr7ten_iiBtU8myjM0jT7hMlRuqsZDv5pASsLIWqKaFCjjaxZVpfbRTdBD74rJRLbMCjsFRUvZxLW47ilHTrFzngRGQhUtHs99RTbP56nQfT76oeDX_ZgLCsj_47fbVFgD-NTg/s1600/sDSC_0806+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="800" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguXr7ten_iiBtU8myjM0jT7hMlRuqsZDv5pASsLIWqKaFCjjaxZVpfbRTdBD74rJRLbMCjsFRUvZxLW47ilHTrFzngRGQhUtHs99RTbP56nQfT76oeDX_ZgLCsj_47fbVFgD-NTg/s1600/DSC_0806+%25282%2529.JPG" width="420" /></a></div>
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<i><b>Lemon Marmalade Cake</b></i></div>
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These are some more photos from January, 2018. The top photo is a cake I baked using some lemon marmalade that a friend of mine gave me. In the beginning of new year, I was in the mood for baking. And it got more intense later on, to tell you the truth. ;) <br />
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Other than baking, I enjoyed being in this gathering one night. It was to thank staff (incl. myself) of a biodiversity-related event for their hard work. <br />
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They serve good-tasting fresh seafood at this restaurant. :)<br />
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BTW, I am certified as a Disaster Preparedness Specialist, and have been involved with some awareness-raising activities. This month, I joined this disaster preparedness workshop. We
practiced preparing meals and sweets using polyethylene bags.<br />
<br />
Now many
disaster response organizations including Japan Red Cross are advocating
this method for <span class="highlightNode">cooking</span> at evacuation shelters where the water supply is limited. <span class="highlightNode">Cooking</span> this way, you don't have to use water for washing pans/pots, and you can repeatedly use the same boiling water for <span class="highlightNode">cooking</span> several kinds of dishes. Besides, for those with food <span class="text_exposed_show">allergy
in the same evacuation shelter, you can prepare their meals separately
in different bags and easily distinguish them by simply marking on the
bags. <span class="_47e3 _5mfr" title="wink emoticon"><span class="_7oe"></span></span> </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJFe3yB1yHEDerjUUKVDOk1N-BZ40SPbC5Pv2oXgqFlmvq9BehDEbXDwYeri0tvC04N163hch0mSZfcRcaFIvSAapGPgq90ZVsCZV2vvTfbnz7Zdms9qTFmy0NS2vSQ8SJtERrA/s1600/DSC_0879.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKJFe3yB1yHEDerjUUKVDOk1N-BZ40SPbC5Pv2oXgqFlmvq9BehDEbXDwYeri0tvC04N163hch0mSZfcRcaFIvSAapGPgq90ZVsCZV2vvTfbnz7Zdms9qTFmy0NS2vSQ8SJtERrA/s400/DSC_0879.JPG" width="400" /></a></div>
<span class="text_exposed_show">There are special bags named Hi-Zex (made of High-density PE)
that have lines to show the amount of rice and water needed. But
actually <span class="highlightNode">cooking</span> is possible with
polyethylene bags from the store- even DAISO - as far as their thickness
is 0.015 ~0.02 mm. Now, what do you think?</span><br />
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We were able to cook all these using <span class="text_exposed_show">polyethylene bags! Isn't it impressive?</span><br />
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It was still pretty cold in January. Many people in Japan got into taking close-ups of frost and posting them on Instagram. These are some of my shots.<br />
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My hands were shaking all the way and it was terribly difficult to take clear shots. But at least I felt as if I was seeing a different kind of universe, which I truly enjoyed. :D<br />
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And this photo was taken at my friend's house. She was the one who gave me the lemon marmalade. <br />
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And this last photo is from my luncheon meeting with a friend of mine at a restaurant at the tip of cape Muroto. My friend wanted pasta, but they didn't serve pasta dishes any more, so this was what we both had instead that day.<br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-43503702210915352402018-01-09T00:06:00.002+09:002018-01-09T00:06:28.802+09:00<div class="separator" style="clear: both; text-align: center;">
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<b><br />
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<div style="text-align: center;">
<b>Happy New Year everyone!</b></div>
<br />
Enjoy some photos from this year's New Year celebration.<br />
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I know. Most of these photos are not so different from the ones from New Year's Day 2017. Yes, the kimono (traditional Japanese outfit) is different. But the foods are exactly the same and I'm a little tired of it, to be honest. <br />So next year, I'm going to make some minor changes... if I can remember to do so. :)<br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com7tag:blogger.com,1999:blog-38669399.post-39657162420342126822017-12-31T23:41:00.000+09:002018-01-03T23:41:47.308+09:00Food Photos - December<div class="separator" style="clear: both; text-align: center;">
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<i><b>My Christmas Celebration 2017</b></i></div>
It's finally December, the last month of 2017. And as you can see in the top photo, I didn't forget to celebrate Christmas by baking a Christmas Kouglof. <br />
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But before I get to that, let me show you other food photos from December.<br />
I went to the village in the mountainous area again to visit their farmers market and cafe. There they served this wild boar soup for free! :D<br />
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The wild boar meat was oh so tender and the authentic soup warmed up every visitor there.<br />
I loved their baked sweet potatoes, too.<br />
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I bought some of their sun-dried persimmons for New Year's decoration. <br />
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Now some people in my hometown (including myself) are planning to run a similar cafe in our own hometown. So in addition to visiting community cafes in other places, one day we experimented on making some sweets for our future cafe in our hometown.<br />
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Meanwhile, I finally harvested my buckwheat that survived two typhoons this autumn.<br />
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After being hung-dried for about a week, the grains looked like this:<br />
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Now, December is of course time for Christmas party. These photos are from an early Christmas party by another English conversation club in this city. Everything tasted so good and I felt a little guilty for not cooking for this party.<br />
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I DID cook/bake for my own Christmas celebration, though. :)<br />
In early December, I soaked dried fruits with rum. And about five days before Christmas Eve, I baked this kouglof.<br />
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This was the very first time that my kouglof came out of the pan so smoothly and perfectly!! :D I was soooooooooooooooooo delighted!<br />
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And on the night of Christmas Eve, after my parents went to bed, I enjoyed this late-night snack alone.<br />
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And on the next day, I baked a light-tasting banana cake for my parents who hate strong-tasting cake with rum-soaked dried fruits.<br />
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BTW, did I post about the deer damage to our ponkan orange trees? About one year ago (autumn in 2016), deers ate the barks of all the ponkan orange trees in dad's orchard. I was so worried that they might die. Fortunately only one of them died, but others have survived. <br />
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But most of the oranges are as small as ping pong balls (like the one on the left in the photo above) this year. Obviously the trees couldn't get enough nutrition... I'm just grateful that each tree has at least five or six oranges with decent size and taste.<br />
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And finally, it was time to cook for New Year's Day celebration. One year ago, mom was in the hospital at the end of December and I had to visit her often to get her to eat something. With the broken bone in my left foot, it was just so exhausting to prepare for New Year's Day. <br />
But this year, mom was doing OK and I was in a good shape, and we managed to cook traditional New Year's foods like we do every year.<br />
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That was how the year 2017 ended...<br />
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<b>I wish everyone a happy and exciting new year! :D </b><br />
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<span style="color: white;">.</span>obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com3tag:blogger.com,1999:blog-38669399.post-31973624250199258872017-11-29T20:30:00.000+09:002018-01-03T20:30:43.142+09:00Food Photos - November<div class="separator" style="clear: both; text-align: center;">
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<i><b>Astringent Persimmons Not Astringent Any More</b></i></div>
We did this again. I guess without doing this, I can never feel comfortable in November without doing this. LOL <br />
I harvested astringent persimmons, dipped their upper half into strong liquor (35%), stored them in tightly-closed plastic bags and kept warm in the bathtub. That's how we remove astringency from astringent-type persimmons so that we can enjoy eating them firm without having to wait until they are completely ripe and soft.<br />
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The trick worked alright this time as last year and we -- actually, my parents -- enjoyed eating them. Me? I was able to eat just one of them and my parents ate up the rest!! :O<br />
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Now, October and November are the good time to shoot omega sunrise mirage. These two are my favorite shots.<br />
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In November a fair called "Industrial Festival" takes place in this city. Since the major industry here is mostly the primary industry, you find many food stands at this fair.<br />
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And there was a dance performance as well.<br />
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Actually I helped with this dance team's food stand and sold fried potatoes while the team was performing like this.<br />
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In this month, there was another festival in a different part of the city. <br />
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Every year I take mom to this one because her former tea ceremony friends serve green tea at this event.<br />
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The members of this group always make sweets themselves using local ingredients only, which is such a wonderful effort, I think.<br />
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In the same event, at a different location, they sold things like food, crafts and second-hand clothes. It was nice to take mom there, though she didn't buy anything.<br />
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Towards the end of the month, our English conversation club had a little early year-end party at the restaurant with a great ocean view. (The party was held at night so the ocean view didn't matter, though.) <br />
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Those who have lived in Japan for a while probably know that they often put noodles into the soup after eating a nabe (hotpot dish) at restaurants or Izakaya pubs. The noodles are usually udon, but here they used ramen noodles for that purpose. It was different and nice, except that the soup was a bit too sweet for ramen noodles... ;)<br />
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obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-17719830872181877172017-10-29T19:36:00.000+09:002018-01-03T19:36:40.832+09:00Food Photos - October<div class="separator" style="clear: both; text-align: center;">
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<i><b>My Buckwheat in Full Bloom</b></i></div>
It was my very first time growing buckwheat and I didn't know what to expect at all. So I was so surprised when they started blooming so quickly right after a few true leaves came out. Maybe something was wrong? Maybe they were suffering from malnutrition or something? But no, it was just the way it should be. <br />
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I truly loved the white flowers. At the same time, I had to work hard to prevent them being blown down by typhoon wind. Yes. It was the month when the Supertyphoon LAN came to us. This is what I did to protect my buckwheat plants:<br />
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Simple and primitive as it looked, yet it worked perfectly! Any fence or net would have been blown down by the terrible wind. But since these strings let the wind go through them freely, they survived the storm and supported the buckwheat plants alright. :D<br />
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BTW, for some reason, I didn't take very many food photos this month. Actually these three photos below were the only food photos I found in the "photos 2017Oct" folder. I guess my mind was preoccupied with other things.<br />
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Anyway, these food photos were from our visit to a community cafe in a remote town. There community people started a cafe at a closed school as a local revitalization project. We visited to learn from them so that we can do something similar in our hometown. The food was pretty good.<br />
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<i><b>Batter-fried Sweet Potatoes</b></i></div>
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<i><b>Waffles</b></i></div>
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<i><b>Homemade Okura and Cucumber Pickles</b></i></div>
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We were so impressed with the pickles that we asked for the recipes. :D<br />
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October was local religious festival season. In our hometown, we have this very unique custom of taking a portable shrine into the ocean as a ritual.<br />
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And sword dance was performed as well.<br />
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Of course there was a banquet for those performers afterwards, but I wasn't in that group this year and didn't have a chance to take photos there.<br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-34575303682065264662017-09-27T15:01:00.000+09:002018-01-03T15:02:06.837+09:00Food Photos - September<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjd5gEUrodt5UTGoi9odFXD_fOIUUAD1ZahJNZKi1Qp3liPjArIW3vbJ_CnLWEG0DgiejpVSHEvVoBk1urHHX7MhR7Dflb8LLLnN7VWgnh4K8ldnPcPrVNGbV3HRj6StlHQEfEA/s1600/sP9100004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="533" data-original-width="800" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSjd5gEUrodt5UTGoi9odFXD_fOIUUAD1ZahJNZKi1Qp3liPjArIW3vbJ_CnLWEG0DgiejpVSHEvVoBk1urHHX7MhR7Dflb8LLLnN7VWgnh4K8ldnPcPrVNGbV3HRj6StlHQEfEA/s1600/sP9100004.JPG" width="420" /></a></div>
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<i><b>Baked Eggplant with Miso (fermented soybean paste) and Mayonnaise Glaze </b></i></div>
In small rural villages in Japan, it has become popular to reuse closed local school buildings for other purposes. <br />
Here at this closed elementary school, they have started a small cafe with farmers market that opens about once in a couple of months. <br />
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I was impressed with this drawing on the blackboard by one of university students helping with this project.<br />
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Farmers market is quite popular now. <br />
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I bought these huge eggplants to make the dish in the photo on top of this post. It was so good! :D<br />
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Also in this month, I had a chance to taste this curry at the cafe in a store selling plants and gardening supplies. This was probably the sweetest curry I had ever tasted. <br />
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One night I enjoyed fireworks...<br />
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<br />
and other days, I worked in the veggie garden.<br />
It was my another project to grow buckwheat in my garden, and September was supposed to be the month for seeding.<br />
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I had had the garden ready for that. <br />
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Buckwheat needs good drainage, they say. So I was advised to ridge the garden like this if the place did not have a good drainage. <br />
It was very necessary because in 2017 typhoons came one after another and some of them were very powerful... <br />
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<span style="color: white;">.</span><br />
<span style="color: white;">,</span><br />
<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-82965594639354633682017-08-30T14:24:00.000+09:002018-01-03T14:25:07.838+09:00Food Photos - August<div class="separator" style="clear: both; text-align: center;">
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<i><b>Pizza @ Tonno</b></i> </div>
THIS was the best month of 2017, or could be the best month in my entire life???<br />
My Australian friend visited me in my hometown to spend about a week with me. This pizza was one of the foods we had together while she was here. It was a half-and-half pizza at an Italian restaurant called Tonno. I guess the left half was pizza <span class="st">margherita and the right half was topped with locally-grown pork slices and green onions.</span><br />
<span class="st">What was unique was their lemon squash, though. Look.<i><br />
</i></span><br />
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My friend and I thought it was blue Hawaii and definitely thought that they did not hear our order right. But they said it was their lemon squash and my friend said it tasted like one. The reason why they make it blue like this? <br />
No idea... LOL<br />
<br />
Anyway, my friend and I did so many things together!<br />
Trekking along the river:<br />
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Enjoying the geological formations along a coastal trail:<br />
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Getting close to a lighthouse:<br />
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Short cruise:<br />
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Drinking at an Izakaya pub:<br />
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Having Omurice lunch at the restaurant with a great ocean view:<br />
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... and many, many more activities including a BBQ night at the lodge she was staying at! :D<br /><br />Oh, it was such an unforgettable experience. <br />I'll remember August 2017 for the rest of my life. Definitely!<br />
<span style="color: white;">.</span><br />
<span style="color: white;">.</span><br />
<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-70638094315269137792017-07-30T23:11:00.000+09:002018-01-02T23:12:26.580+09:00Food Photos - July<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIOP76oAo4tDdubAXwdYjN0F9vWMf3uZ9duugTXYnBRvG_DNIK0bLTJUCEcuo4RP3Zk8J2h0Y0J3Awb3_VXRrsByKKtTXUr13SMbOPZaPG3EKbK2MftJi22asP9s2Tvexc7nzYw/s1600/DSC_0319+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="450" data-original-width="800" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglIOP76oAo4tDdubAXwdYjN0F9vWMf3uZ9duugTXYnBRvG_DNIK0bLTJUCEcuo4RP3Zk8J2h0Y0J3Awb3_VXRrsByKKtTXUr13SMbOPZaPG3EKbK2MftJi22asP9s2Tvexc7nzYw/s320/DSC_0319+%25282%2529.JPG" width="420" /></a></div><div class="separator" style="clear: both; text-align: center;"><i><b>Lunch at a restaurant near the tip of Cape Muroto</b></i></div>This restaurant has a magnificent ocean view. It's really something to have this Bento lunch with a mango sorbet as a dessert at the table facing the Pacific Ocean. :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNrqWUINH2N-32WTt53FDZWdoulKo7o4GN60IcPf6b12kRya5H6oJnqUt-l_FKcX4k7WLPuCfn8PwQfv-Lt-HEPnxqELk8H4cshCG7YXU_2x2EhaKknlw4TRBTN0mc1WKcegtVA/s1600/DSC_0318+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="501" data-original-width="800" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMNrqWUINH2N-32WTt53FDZWdoulKo7o4GN60IcPf6b12kRya5H6oJnqUt-l_FKcX4k7WLPuCfn8PwQfv-Lt-HEPnxqELk8H4cshCG7YXU_2x2EhaKknlw4TRBTN0mc1WKcegtVA/s400/DSC_0318+%25282%2529.JPG" width="400" /></a></div><br />
In July, we have this traditional whaling boat race every year.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAq5U7umr7YHnesk1Virv1-DV75mY3L5N_YRgVrVrCkAie0jXZNfge2CmMW-S0NgBO1yVGNBxn3zF5ImTzW5DlxI0RObiV37IHZK7Gri5mVuK5YURtn3DyCYE2CHMqmR0b6cPKg/s1600/DSC_0435.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1000" data-original-width="1504" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAAq5U7umr7YHnesk1Virv1-DV75mY3L5N_YRgVrVrCkAie0jXZNfge2CmMW-S0NgBO1yVGNBxn3zF5ImTzW5DlxI0RObiV37IHZK7Gri5mVuK5YURtn3DyCYE2CHMqmR0b6cPKg/s400/DSC_0435.JPG" width="400" /></a></div>And that is the time when my Spanish friend visits this town to spend a few weeks of her summer vacation. When she comes, we usually go to this "curry & tea" place to enjoy curry and rice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHZFDejgjdwQBdiPikVcyJBU0GrYS1QTuMtqZm7E6BxQh1Xk5rKQMnCoz4pH28euUadQAYmWwuwW-ljpa74ymoqIEqjq1fDu5B5YjMeJBkwHroec9hOQ98Kke5Fm0RhyrmQK79A/s1600/curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1402" data-original-width="1027" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAHZFDejgjdwQBdiPikVcyJBU0GrYS1QTuMtqZm7E6BxQh1Xk5rKQMnCoz4pH28euUadQAYmWwuwW-ljpa74ymoqIEqjq1fDu5B5YjMeJBkwHroec9hOQ98Kke5Fm0RhyrmQK79A/s400/curry.jpg" width="292" /></a></div>On the other hand, in July there was something totally new as well. One night they had a small gathering at the cafe @ Geopark Center to enjoy a meal and lecture on stars, then go outside to actually see the stars with a telescope.<br />
The meal was very filling and ...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLdZ0X42zmJ3qErXUWjlvTpXha_EoZqgmMxk-qwdR_4mEUWGMRq6LUmUiH9e4zRNDru8YkZd9juqJtNH4GWxfGnfEJ_KkJyboIOhAb_BTGJ64Ipn93WV7-wboDLphjjzxBBwtvw/s1600/sDSC_0374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="532" data-original-width="800" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzLdZ0X42zmJ3qErXUWjlvTpXha_EoZqgmMxk-qwdR_4mEUWGMRq6LUmUiH9e4zRNDru8YkZd9juqJtNH4GWxfGnfEJ_KkJyboIOhAb_BTGJ64Ipn93WV7-wboDLphjjzxBBwtvw/s400/sDSC_0374.JPG" width="400" /></a></div>... everyone loved this dessert which was a perfect match with the theme of this gathering.<br />
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<span style="color: white;">.</span><br />
<span style="color: white;">.</span><br />
obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com2tag:blogger.com,1999:blog-38669399.post-10122858170426568652017-06-28T22:29:00.000+09:002018-01-02T22:34:13.899+09:00Food Photos - June<div class="separator" style="clear: both; text-align: center;">
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<div style="text-align: center;">
<i><b>Local religious festival banquet</b></i></div>
People in rural places tend to value traditions. Maybe it's universal?<br />
Anyway, in June, we have a religious festival in my neighborhood and the top photo is the food we prepared for the banquet. Yeah, women in the neighborhood got together and made these. It IS nice to enhance community tie that way. But to be honest, just a few times a year is enough for me. (It's just like cooking with a bunch of mother-in-laws, you know...) ;P<br />
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<i><b>Typical flags you see at the Shrine gate at Shinto festivals</b></i></div>
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At this festival, we cut a huge round rice cake into small pieces and wrap them with aluminum foil so that everyone can take one home with a sprig of sakaki tree. Both rice cakes and sakaki (<i><span class="st">Cleyera japonica</span></i>) are holy in Shinto religion and considered to bring blessings to you. <br />
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I also went fishing in June. :)<br />
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Another thing I tried in June was this:<br />
Building rocket stove with bricks. It was so much fun! :D<br />
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<span style="color: white;"> </span>obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-20169721262376717142017-06-08T20:05:00.000+09:002017-06-08T20:05:41.056+09:00Food Photos - May<div class="separator" style="clear: both; text-align: center;">
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<i><b>Making Ume Plum Infused Syrup</b></i></div>
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Well, I once called this "Ume Juice" but I wasn't happy with that name. Now I think it's more like syrup. <br />
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Anyway, I did this again, just like I did in previous years. Hope it turns out alright. <br />
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I had several opportunities to eat out in May, 2017. These are from a potluck party.<br />
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And one day, at our buckwheat noodle making class, we ended up making ramen noodles! :D<br />
It was so much fun and very interesting to compare the process with that of buckwheat noodle making. It was amazing how hard it was to roll out ramen noodle dough!! <br />
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And after eating the homemade ramen noodles, we had a great time enjoying the cakes one of the members made at home and brought to the class. <br />
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Towards the end of the month, I had a chance to try this lunch buffet at one of the restaurants in our hometown. <br />
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Too bad I was full before I could try everything. There were just too many kinds of food! :D<br />
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height="500" width="332" height="279" width="420"obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com3tag:blogger.com,1999:blog-38669399.post-45049154058623120592017-06-02T07:26:00.002+09:002017-06-02T07:31:35.512+09:00Food Photos - April<div class="separator" style="clear: both; text-align: center;">
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<i><b> Matcha Soba (Buckwheat Noodles flavored with powdered green tea)</b></i></div>
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Remember<a href="http://kokonuggetyum2.blogspot.jp/2017/02/food-photos-february.html"> I made beautiful green buckwheat noodles by adding some powdered green tea in February</a>? I froze some of them so that I can use them in cherry blossom season. Yes. I really, really wanted to take a photo like this one for years. And the dream came true in mid April. <br />
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To be perfectly honest, the noodles did not taste as good as they did in April. Well, that's the way it is with homemade buckwheat noodles... They are meant to be eaten ASA they're made. But I was happy to be able to take these photos. A feast to my eyes. ;)<br />
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BTW, I started practicing Koto (a traditional Japanese musical instrument) when I broke my left foot last year. And here's a video of me playing a music with a theme related to cherry blossom. Let me try if I can post it here.<br />
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dwSmQxWzWTFzf7Sd7Y_bQZ80GKPobNz0HYjfyRKXcSh5vNDAfhNWEhosTDDe7sEjI79kdBH5Dh_tLY' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
I wonder if any of you know this song... Sorry, this is not a classic. ;)<br />
<span style="font-size: xx-small;">(Original music: http://www.nicovideo.jp/watch/sm15630734)</span><br />
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One day I got lucky and was given a huge Japanese amberjack for free. It was a little damaged so not for sale. Since dad didn't want to gut it, I gutted and filleted this huge (about 10 kg?) Japanese amberjack all by myself! Phew!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBA34HqI6iX-Hz2pxCCRyOulABzk4ur6sTCAvxXcYjZrxgamL7ZK6QN4x_UiV9dHz0ppuzmNLCxu5-Mo2pQCqkfFREKLV_0YE57qefAMgmUmNuwbC1M8nYoQXOlvd0Hy6muLhLw/s1600/P4230102+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYBA34HqI6iX-Hz2pxCCRyOulABzk4ur6sTCAvxXcYjZrxgamL7ZK6QN4x_UiV9dHz0ppuzmNLCxu5-Mo2pQCqkfFREKLV_0YE57qefAMgmUmNuwbC1M8nYoQXOlvd0Hy6muLhLw/s320/P4230102+%25282%2529.JPG" width="320" /></a></div>
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And, as long-term readers of my blog know, April is the beginning of our abalone season. Hence, these photos:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSRH9WEUG-YlI_5sm12D2UoS992kAwqluYyIbzmxpnmBt-TKE7QddcNX9oE7Bn_MBOb5vNNKChgesfFmtsBVavdoGWcYL7vORa23qcqvyOwFBgtH7izdr1K6CKFgKpNsyBgZugA/s1600/sDSC_0273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="494" data-original-width="800" height="246" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCSRH9WEUG-YlI_5sm12D2UoS992kAwqluYyIbzmxpnmBt-TKE7QddcNX9oE7Bn_MBOb5vNNKChgesfFmtsBVavdoGWcYL7vORa23qcqvyOwFBgtH7izdr1K6CKFgKpNsyBgZugA/s400/sDSC_0273.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcHn-D82Ng6gWUlUaos92key4mExdrLaPMAP_W15qD6JOY0cj64UOEo4Qqtecw9wd6IJrFgzJMsM-FO57_KkYQ46oqRy4MkBcFioMiTYv0kDqNcU2kGWVxr3_yBGuCqhrcBMlvw/s1600/P4280100.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCcHn-D82Ng6gWUlUaos92key4mExdrLaPMAP_W15qD6JOY0cj64UOEo4Qqtecw9wd6IJrFgzJMsM-FO57_KkYQ46oqRy4MkBcFioMiTYv0kDqNcU2kGWVxr3_yBGuCqhrcBMlvw/s320/P4280100.JPG" width="320" /></a></div>
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<i><b>Cooking chewy type abalone in a pressure cooker</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj993OfgMjX3KuSaZN70V19VuWHPibhL7XgZUDXwuD8sbfALZuzsINYEVILc6V6X1_EJy4bbA_mSu4N7qkAO1ZxRE09I6SzgPUbgnqaki0gVIOV-ITHHeZTInoRXMmTKZt0nIxaRA/s1600/P4280101+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj993OfgMjX3KuSaZN70V19VuWHPibhL7XgZUDXwuD8sbfALZuzsINYEVILc6V6X1_EJy4bbA_mSu4N7qkAO1ZxRE09I6SzgPUbgnqaki0gVIOV-ITHHeZTInoRXMmTKZt0nIxaRA/s400/P4280101+%25282%2529.JPG" width="400" /></a></div>
Mmmm... looks like I didn't take many food photos in April, 2017...<br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com6tag:blogger.com,1999:blog-38669399.post-52677234204050402052017-05-22T09:40:00.000+09:002017-05-22T09:40:06.180+09:00Food Photos - March<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYf4hHEsUFfnHBuSFktbzThkShml0XzmsT7W83Z7Njen6rtaNubNd3N84312kpBBCa7gl8ay7xchWj_rm8pPArC3doq3-nQwvfancCSLNs3pHhRiFodR6U5Mjici2W2qoldLMsA/s1600/sP3210016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHYf4hHEsUFfnHBuSFktbzThkShml0XzmsT7W83Z7Njen6rtaNubNd3N84312kpBBCa7gl8ay7xchWj_rm8pPArC3doq3-nQwvfancCSLNs3pHhRiFodR6U5Mjici2W2qoldLMsA/s1600/sP3210016.JPG" width="332" /></a></div>
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<i><b>Buri (Japanese Amberjack) Nigirizushi</b></i></div>
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Japanese Amberjack is a valuable fish that sustains the life in this small fishing village. But it's valuable only in its season from Feb to early Mar. If they come after that when it's warm, like late Mar. or Apr., their price goes unbelievably down... because they lose good fat and may have some parasitic worms. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8KhJZ9X7DGuScR7JvKbd4FqRNNB39drUG3iURMhb28vjRsaEeKE3xMWcnNiTcIboOh49lJA1jBPM-qz10OB9NHrnxupF5Od3WexwwmUuQMvIcrFw2yzRDqcMORCYMfFbIot_bw/s1600/sP3190025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK8KhJZ9X7DGuScR7JvKbd4FqRNNB39drUG3iURMhb28vjRsaEeKE3xMWcnNiTcIboOh49lJA1jBPM-qz10OB9NHrnxupF5Od3WexwwmUuQMvIcrFw2yzRDqcMORCYMfFbIot_bw/s1600/sP3190025.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXDZXZ2k3d_JV1GlF2dVCtFRMjxY0nVA7mtvWFziXoemKXVk4ZNvo_2q_ouxy_QjmzG67R6UPeWXVSSnr4vEcLzpIs6H_IZfQo4OvpEJJ3a-mXR_-gd887Qk0_KtsgQZLe7svjQ/s1600/sP3190027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTXDZXZ2k3d_JV1GlF2dVCtFRMjxY0nVA7mtvWFziXoemKXVk4ZNvo_2q_ouxy_QjmzG67R6UPeWXVSSnr4vEcLzpIs6H_IZfQo4OvpEJJ3a-mXR_-gd887Qk0_KtsgQZLe7svjQ/s16000/sP3190027.JPG" width="320" /></a></div>
Nevertheless, we were thrilled when there was a big catch in late Mar. this year! Last year was a bad year, and this year we were so worried at the end of Feb. Having almost no catch of this fish for two years in a row meant devastating. <br />
So, on Mar. 21st, the whole neighborhood jumped in joy early in the morning with the news of a big catch.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XnnNUQTVgl1f4h7G5FxAj_0rgcQGSElx5OnHDFJ5g31amtgxABgzzFdmBg1CnWIgowL85GxrOWep1fXK5bASunQPkEtgNW-11kJphm_AKHuepIWIb4K8wg92etOrO-ex-IqfiQ/s1600/sP3210020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9XnnNUQTVgl1f4h7G5FxAj_0rgcQGSElx5OnHDFJ5g31amtgxABgzzFdmBg1CnWIgowL85GxrOWep1fXK5bASunQPkEtgNW-11kJphm_AKHuepIWIb4K8wg92etOrO-ex-IqfiQ/s400/sP3210020.JPG" width="400" /></a></div>
Actually we had a bigger catch later in Apr. but the price was miserably low, they said.<br />
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Anyway, it's a relief to know that nature's blessing is still abundant. Here's the blessing in mountainous areas. Bracken fern shoots were abundant this year as in last year and the year before. ;)<br />
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After ponkan orange season was over, there came hassaku and other type of citrus fruits.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJiIYrVlDfV6Jm-hzfNzgbhPRM2uuhQnZMCAUkLFfUpjJErjMmze46RGvY19-L4mZjjFBWKRYNu_Z_UEGRV0BZr0XGE-2PiIH9Griuy0AQMiT6OTpcZui4coS3kysnvALlC28W-Q/s1600/sP3220017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJiIYrVlDfV6Jm-hzfNzgbhPRM2uuhQnZMCAUkLFfUpjJErjMmze46RGvY19-L4mZjjFBWKRYNu_Z_UEGRV0BZr0XGE-2PiIH9Griuy0AQMiT6OTpcZui4coS3kysnvALlC28W-Q/s1600/sP3220017.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyA_OmA0FKZeGBnQq3De6Db_ehLmrAMYq9VgIGGA5fKYtIvwD21hhFspOLJUBqPiWtGYxC026hWr0TsCUlTHiLhBvin64jzvK_Z__DeHOYCNcdKr8V98vpkl8aJGiZuT2st48eg/s1600/sDSC_0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOyA_OmA0FKZeGBnQq3De6Db_ehLmrAMYq9VgIGGA5fKYtIvwD21hhFspOLJUBqPiWtGYxC026hWr0TsCUlTHiLhBvin64jzvK_Z__DeHOYCNcdKr8V98vpkl8aJGiZuT2st48eg/s1600/sDSC_0265.JPG" width="320" /></a></div>
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And Mar. 25th was my birthday! I baked Ponkan orange pound cake this year. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN86-A4VRitZPWyifbCsNy1tygbPYB3UexPkgXlvKK0FX0sbqzV873uOkH48a1XFAzaylki-Ea-1C6A0Wa29QUR8UPJvA9iSS_fZCvY7wQxuLl_N6wojUtUx9IyDXbnPjMe_tMJA/s1600/sP3250021+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN86-A4VRitZPWyifbCsNy1tygbPYB3UexPkgXlvKK0FX0sbqzV873uOkH48a1XFAzaylki-Ea-1C6A0Wa29QUR8UPJvA9iSS_fZCvY7wQxuLl_N6wojUtUx9IyDXbnPjMe_tMJA/s400/sP3250021+%25282%2529.JPG" width="400" /></a></div>
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It was also the day that we celebrated the official establishment of our local revitalization project team... well, sort of.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9eGnFHJ_fN4NkEOpLeXiwgrENqm38zdiah97pVm5bR9In3f_XcNgOCp7rQKcFUcw7DR3pGfLTXOHo64mpszIw2TkzWvaaszog2AusOQB88TE2ypdGpGsugTmD2hCeR-vh0j2mQ/s1600/sP3250022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN9eGnFHJ_fN4NkEOpLeXiwgrENqm38zdiah97pVm5bR9In3f_XcNgOCp7rQKcFUcw7DR3pGfLTXOHo64mpszIw2TkzWvaaszog2AusOQB88TE2ypdGpGsugTmD2hCeR-vh0j2mQ/s400/sP3250022.JPG" width="266" /></a></div>
The core members had an informal gathering one night and enjoyed great food like this. :)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwKlSc77gqNGLycPGjNqGcxoAcmrt081VFzL_5nsffS-iT4ipsFfcjjnyeSGh7rHfhyphenhyphen7tC-o77TV1q88nUHU2lQw45_CVNGilLxUbGK3xTZrdPysGJdqCa4s0xVLoLHmcUhc8dg/s1600/sP3180012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQwKlSc77gqNGLycPGjNqGcxoAcmrt081VFzL_5nsffS-iT4ipsFfcjjnyeSGh7rHfhyphenhyphen7tC-o77TV1q88nUHU2lQw45_CVNGilLxUbGK3xTZrdPysGJdqCa4s0xVLoLHmcUhc8dg/s400/sP3180012.JPG" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QIxDHZ2YMkduhQNdiMYlk1TyZuxnFuFCQns_kG2IlNkQL2j-0cHhROlYTf3zhCwaj9hTeImV_wCaFrWu5tW5o8oIS_u02NKp_zzUU1f__CNlxh9KQjgeB3pM8ooKWh0vtD6zXg/s1600/sP3180013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6QIxDHZ2YMkduhQNdiMYlk1TyZuxnFuFCQns_kG2IlNkQL2j-0cHhROlYTf3zhCwaj9hTeImV_wCaFrWu5tW5o8oIS_u02NKp_zzUU1f__CNlxh9KQjgeB3pM8ooKWh0vtD6zXg/s400/sP3180013.JPG" width="400" /></a></div>
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Meanwhile, my buckwheat noodle making skill was in progress. Teammates often bring in their homemade dishes/sweets and turn the class into a small party. ;)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0ZQvlWo0K6T8d39a-ackQFND5PTwbyy7UcBsiJAnqAW1LChm3vx4fYa1STDuJ55PZrzVktikmUthYeFEtWG2b70gLPAqUon__9GZkjdxGIDhs-NHzamy17XY_GTIdqqOBbgaEQ/s1600/1489101408012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0ZQvlWo0K6T8d39a-ackQFND5PTwbyy7UcBsiJAnqAW1LChm3vx4fYa1STDuJ55PZrzVktikmUthYeFEtWG2b70gLPAqUon__9GZkjdxGIDhs-NHzamy17XY_GTIdqqOBbgaEQ/s400/1489101408012.jpg" width="250" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFP5eBFeg4I4hMHimW7DPRILOq753ekq85rY5fdCnS6PFSZNk-lz7TZM46f6NWLiKN1x5iIvvShLz8pMq1Kxo6BpxpYpWIda6QMu3VmDM9958bnG_47J7UePBso9gRJRUya9fPWw/s1600/1489101398721.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFP5eBFeg4I4hMHimW7DPRILOq753ekq85rY5fdCnS6PFSZNk-lz7TZM46f6NWLiKN1x5iIvvShLz8pMq1Kxo6BpxpYpWIda6QMu3VmDM9958bnG_47J7UePBso9gRJRUya9fPWw/s1600/1489101398721.jpg" width="320" /></a></div>
And I AM making a progress. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnrmXKtyhR1bETuys6ZmPWyLtNnhhHsXs1X2ik0JW_0XlQcscNOiqTosKzsf9fokcHCeMUP0hEa6RYrYl5LfPwO9mxQ1uGbG90z8FsI9N4EINRpAQ0zWy4QX9fX0vWptceMIVLQ/s1600/P3100006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbnrmXKtyhR1bETuys6ZmPWyLtNnhhHsXs1X2ik0JW_0XlQcscNOiqTosKzsf9fokcHCeMUP0hEa6RYrYl5LfPwO9mxQ1uGbG90z8FsI9N4EINRpAQ0zWy4QX9fX0vWptceMIVLQ/s1600/P3100006.JPG" width="320" /></a></div>
You may be impressed if you know that these noodles were hand-cut, not with a pasta machine.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9f6ERp-EZ5C_wjpA4xVL58TdwLgVHabU5Gs3aEYpOh-6HOOchmiNidjcST2SycP8b5PnLorn8TUP7OCCB2anGa2AmO4wzqRfiFgNo8OvZsKL8iilt3imP7N4KX02ZfS4d-49c3A/s1600/sP3100008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9f6ERp-EZ5C_wjpA4xVL58TdwLgVHabU5Gs3aEYpOh-6HOOchmiNidjcST2SycP8b5PnLorn8TUP7OCCB2anGa2AmO4wzqRfiFgNo8OvZsKL8iilt3imP7N4KX02ZfS4d-49c3A/s400/sP3100008.JPG" width="400" /></a></div>
Well, I'm going to post about buckwheat noodle making more in detail and tell you everything about it someday, so stay tuned. ;)<br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com0tag:blogger.com,1999:blog-38669399.post-47834884008122830952017-02-27T10:15:00.000+09:002017-05-19T10:15:48.072+09:00Food Photos - February<div class="separator" style="clear: both; text-align: center;">
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<i><b> Matcha (Pawdered Green Tea) Buckwheat Noodles I Made</b></i></div>
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I tried out this flavored buckwheat noodles, which turned out to be quite OK. <br />
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The scent of matcha was so delightful. But the dipping sauce was a bit too strong and hid the matcha flavor. So that's what I need to work on next time...<br />
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And I came up with a buckwheat cookie recipe to use up leftover buckwheat noodles. :)<br />
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Another thing I tried out... ponkan orange marmalade and cream cheese on Ritz crackers.<br />
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Pretty good! :D<br />
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In Feb. some early-blooming cherry trees are already in full bloom. Here's some pics from our Cherry Blossom Festival.<br />
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Steamed (and slightly sweetened) sticky rice flavored with cherry blossom and leaves, maybe?<br />
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And jelly in cherry blossom color.<br />
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And my left foot was cured enough to start some exercise this month. :)<br />
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<br />obachanhttp://www.blogger.com/profile/18146311760014752971noreply@blogger.com2