Ready for a new year's day

Finally, only 1 day is left in 2011><

It is so fast, isn't it?

And this will be the last post of this year.

Today, I would like to introduce about the new year's day in Japan.

As you lnow we eat "Osechi" for celebrating the beggibgin of the year

and therd are some special meanings for every food.

I also would like to tell you about my original "Date-maki"

and tips to make it.

There are a prenty of food in Osechi,

so I will introduce some famous food in here.

1) kamaboko (Fish sausage):

it is eaten because of its celebrational colour.

2) Date-maki:

"Date" means fabulous and gorgeous.

it also originate a famous Samurai, Date Masamune.

its shape looks like scrolled book,

so it is used for improvig knowledge.

3) Kurikinton (Sweet chestnuts):

"Kinton" means gold and it looks like a real gold.

4) Kombu (Seaweed):

Japanese pronunciation is similar to "Yorokobu (Preasure)".

5) Namasu (Sweet-soured carots and Japanese radish):

it imitates white and red band for celebrating.

6) Renkon (Lotus root):

to be able to look into faraway.

7) Tai (Sea bream):

Its Japanese name sounds "Medetai (Happy)".

8) Shrimp:

its shape and barbel is similar to old man

so it means wish for liveing longer.

9) Kuwai:

it grows long germ so it means wish for success.

10) Gobo (Burdock root):

because it grows strong root into the ground.

11) Satoimo (Taro)/Yatsugashira:

wish for having lots of children.

12) Kuromame (Black bean):

To be able to work harder and frequently.

In my house,

every yeay we prepare the Osechi

and eat it with relatives.

In case of Datemaki,

it is homemade in my house.

Using "Hampen (Fish minced and stamed)" and toss in the blender

is secret tip to make it^^

Please try it!!

You can be able to make it delisious!!

We also eat "toshikoshi-soba" in the new year's day.

People eat it with wish for live longer, thiner.

However, basically we have to finish eating it before entering the new year.

Eating after the new year,

it is said that

it may bring bad luck...

oh, me gosh.

I have done this before many times...^^;

Anyway,

I heartily hope that

you everyone will have a wonderful day

and spend a meaningful year of 2012.

It is a little bit earlier, but......

HAPPY NEW YEAR!!

My dear Soka City!!

Hello, everyone!!

Finally we enter the last month of this year!!

Time flies so fast...><

Today I would like to introduce about my town which is...

SOKA CITY!!

...What?

Don't you know where the Soka city is?

It doesn't seem to be related to Food?

Don't you care about Soka City at all?

Come on!

This is a good opportunity to know about  Soka city, isn't it?

Besides, It also has very famous food!

Then, let me introduce about my dear town!

First, Soka city belongs to Saitama prefecture.

This city is almost beside Adachi-ku, Tokyo prefecture,

so sometimes people say this;

"Tokyo-to, Soka-shi"

or

"Saitama-ken, Adachi-ku"

That is a kind of irony that

Soka city is close enough to Tokyo even though it is a city of Saita prefecture.

In fact, I can get to Adachi-ku within 5 minutes.



The very red part of the below is Soka city which shape is like a dog.



Secondly, I would like to tell about food in Soka city.

I guess you have ever heard the name of "Soka Sembei" once.

It is the most famous snack made from rice!!

Soka sembei (Rice cracker) is a local brand product.

During the WWII, its trend was temporary weaken because of the lack of rice,

but later it begun to be famous again.

In 1970s, its name started to be known widely,

and over 120 shops have being run until today.

The basic flavour is strong soy sauce.

If you eat it once,

you absolutely cannot stop eating it!!

Because it is located next to the Tokyo,

sometimes Soka sembei are sold as a specialty food of Tokyo.

There is a interesting story related to its origin.

Once upon a time,

in about Kanei period,

there are a old lady who runs tea house, whose name is Osen.

One day,

she tries to discard the leftovers of rice dumpkings.

However, a viatic Samurai said;

"Wait a second!

Make them thinly even, dry them under the sun, and bake them!

That is good idea without the waste of food."

He tald her about the new recipe using rice cake.

Later, she attempted to make it as she was said,

then she was surprised at its wonderful taste.

She thinks it is good to sell at the shop.

It made great success and its reputation spreaded.

That is called that it is the origin of the Soka sembei.

When I was a primary school student,

I was taught this story by teacher.

Students also visit the factory of Soka sembei

and have an experience making it.

Originally it was baked on the charcoal stove,

but nowadays the number of the people who use it is not so large.

The statue of the Osen-san making Soka sembei.
It is located in front of the Soka station.
(Near from my house ^^) 

Soka sembei has interesting story for its origin

and citizen of the Soca city are proud of our local food!

Especially I am ^^

The origin of the Soka sembei is based on the idea of "No waste".

I think this is important idea for the people living in present.

We rate lower the value of the food too much.

If you think about the poor people around the world,

you cannot do like that.

I guess the samurai who tells this story is important point.

He knew the importance of the food more than anyone

because he survived in difficult period.

So I love this story very much

and I love the Sembei sooooo much!!

The most famous food is Soka sembei in my city,

but Saitama prefecture has many delicious food!

I just don't know about other cities' local food

because I don't visit main town in Saitama.

Tokyo is far nearer than centre of Saitama...><

I am a "Saitama Tomin"^^

(which means the citizen of Saitama prefecture

but mainly visit Tokyo more than Saitama.)

I will give examples of the local famous food in Saitama at last.

↓↓↓


 

 ←(1)       (2)→   



(1) Saika no hoseki (The jewel of Saitama):

It is the fruit flaoured gummy candy.

soooooo delicious^^!!

(2) Jumangoku manju:

It is steamed bean jum ban.

I love this type of food so much.

Why don't oyu try them and come to Saitama?

(especially Soka city ^^ !!)



   

The recipes from mom to mom

I love Japanese sweets soooo much!!

Specifically I love the sweets using Azuki!!!

Today, I would like to write

about my favourite Japanese sweets.

My favourite sweet...

It is "Oshiruko"!!

This is amazingly delicious and sweet.

Especially, I love Oshiruko which my mother makes.

My mother is very good at cooking as I said before.

I guess it is because of my grandmother, mom's mom.

She was also good at cooking,

and every season of Obon (=the festivals of souls),

she made Oshiruko or Ohagi to present.

When the new year festival,

she also make Osechi.

It is so surprising thing

because most of the people now in Japan

don't make those food on particular days,

but they buy them instead.

Now my grandmother can't make any food

because of a kind of disease,

but I used to eat it.

Actually, I don't remember those sweets or food

that my grandma made

because I was too little to remember it.

However my mom always talks about it

when she make food which she learned from her mom.

Now, SHE maks them on some festivals.

In addition, she love those sweets as same as me

so she does it not only on the particular day,

but also on the normal days whenever she wants to eat it.

Wow,wow,

the days when I can eat lovery sweets are increased!!

When I was a kindergarten child,

my mom made Shiratama, a kind of rice cake,

with soybean curd instead of water.

She says that I love it so much.

Unfortunately, I remember nothing about it...,

but I begun to eat it when I heard that stroy,

so I made it!!

         

The taste did't change but a little bit less of sticky texture,

So it is good for elderly people

because there is less worry about sticking in their throat.

Additionally, it is healthy for you!

I don't like the commercial Oshiruko.

It is too sweet.

If I make it in my house,

I can adjust the taste as much as I like.

Adding the salt is the seacret of making it delicious.

The taste of mom's meals is the same as her mom.

Then grandma's taste was taught by her mom...

It is wonderful circle of tradition.

The studies of my ancestors are living in present.

I know there are a little difference among the tastes,

but we cannot make definitely the same thing.

However I keenly feel that

I will derive those recipes from my mom.

I think that is why

many people cannot forget the taste of their mom.

So do I.

My taste will be similar to mom's taste.

I am so happy

if this cycle lasts for ever.

oh,

I would like to talk a little about red beans (Azuki).

During the war, there are little food in Japan.

It may be the same in all over the world.

So in case of Japanese, they tried to eat beans

that are used in Otedama (like a Juggling ball).

It was Azuki.

Sugar was very expensive things at that time,

so the azuki soup was not so sweet.

After the war,

the food situation changed

and then the present Oshiruko was born.

I cheer our ancestors for making amazing sweets!

Jugo de jamaica desde Mexico!!

The climate became lower,

and it is so cold today.

While this temperature last, I want to drink something hot drink!

However, today's post is related to cold drink good for the summer.

During this summer holidays,

I went to the Mexico as a volunteer for 2 weeks.

It was so wonderful experience for me.

It was also for the first time to go there,

so I bought a plenty of souvenirs

for my family, relatives, and friends.

So I totally forgot buying my favourite juice for myself!

That IS "Flor de Jamaica".

↓↓↓

       

It is written in all Spanish.

so it was a little bit hard to read the manual.

Jamaica (read "hamaica") juice is hugely popular in Mexico.

For inspance,

If you buy some set menu at the restaurant,

you can choose jamaica juice

from the some choices as well as japan.

Jamaica is Spanish name,

In English it is called "hibiscus"!!

Its taste is very sweet by a great amount of suger,

but its natural flavour is sour.

Oh, its tase is very simillar to acerola!

Yes, that is the best expression for the taste of jamaica juice.

I have read somewhere that

jamaica is good for your tired eyes.

Its sour taste seems actually good to reflesh, I guess.

I searched how to buy jamaica flower in Japan,

but I couldn't find same one nowhere...

however you can buy "Hibiscus tea" on the internet.

Jamaica is exactly the hibisucus

so you might make Mexican jamaica juice using it.

I strongly recommend to make jamaica juice once.

Or you need to go to Mexico to drink real one!

Anyway, I immediately begun to make it.

The promblem was Spanish manual...

I started from translating it,

then I tried to make it!!

↓↓↓

"Jugo de Hamaica (Jamaica Juice)"

１. Prepare the flower of jamaica as much as you want to make. You can get lots of hamaica juice from a little amount of the jamaica flower.

2. Wash the jamaica flower with cold water. You don't need to wash it too much, and you will be surprised the colour of the water after washing jamaica. It's wine red!!

3. Preapre the hot water that is 1 to 10 times amount of the prepared jamaica flower.                                                  4. Boil the folwer with hot water for 10 minutes.

5. Filter the boiled flower. You can obtain dark red liquid.

6. Put a plenty of sugar (as you like) into the filtered liquid.

7. Then put the cold water into the jamaica liquid to make it weakened.

8. Completion! You can adjust the taste as you like. If you like sweeter one, you need a lot of suger, or if you like sour one, you ought to use less sugar. The amount of the water also deside the thickness of the juice.

<Ingredients>

*Jamaica Flower ... As much as you want to make

*Water ... About 1 to 10 times of the amount of the jamaica flower

*Sugar ... Plenty (as much as you like)

After I made it,

I remembered the memories of Mexico...

I want to back to Mexico!!

Anyway, you can enjoy Mexican flavour in you house,

so try to make it once.

You can be fascinated the Mexico!!

The reward for the memorable stage of us!!

Few days ago,

The Hamakaze Festival finished!

Did everyone enjoy it?

I actually perticipated the singing stage of my club,

and I sang at millennium house^^

Anyway, after finishing our stage,

we went to the "OUTBACK" near the Kaihinmakuhari Station.

I guess some people have been to there.

"OUTBACK" is an American stakehouse,

has been opend since 1988,

and it's named after "the unexploded ground" in Australia.

As you can guess from the name,

this stakehouse is based on the Australian boom at that time.

Its stuffs were well trained

and their motto is that

1) thinking from the customers' perspective,

2) providing the high quality dishes and sevices.

"OUTBACK" came out in 2000 in Japan.

When you go into the restaurant,

you can feel the Austaralian bar of the good old days.

They provide hearty menus in a reasonable cost

and you may be under the illusion that you are in the abroad.

So, I would like to introduce what I ate!!

↓↓↓

 

Bloomin' Onion
It was soooooo delicious!!
The giant onion was literally blooming!!
I can be full only eating it.
I strongly recommend it!! 

  

   

Queensland Salad

I love this salad!

We could choose the dressing,

and our choice was "caesar".

 

Garlic Stake

Actually I don't like the meat...

so I only ate the vegetables!!hehe

My friends said...

"The strong garlic flavor was amazing."

"If you eat one piece of meat,

your mouth will be full of the garlic flavor."

 

Alice Spring's Chicken

I love chicken and potatoes!!

So I was satisfied with this volume!

It was also delicious!

 

Chocolate thunder from down under
What a long name it has!
The melting chocolate sauce was great.
Hot sauce with cold ice cream...
It is a perfect collaboration!

I was recommended this stakehouse

by my private English teacher.
He comes from Australia
and he loves his country.
So he sometimes visit this restaurant.
Especially, his favourite menu is bloomin' onion.
I totally agree with him!!
It was unbelievablly delicious!!
I couldn't stop eating it.
I want everyone to try to eat it once.

Oh, there is another advantage.
If you order the one softdrik,
you can receive the refil of the drink.
And you can also eat free hunny bread. 
You can get another one again whenever you want to eat.
That is wonderful!!

If you want to feel atmosphere of abroad,
don't you visit OUTBACK
and eat delicious stakes?
You are garanteed to be able to feel that you are in abroad!!

 

Precious persimmon tree

The Autumn is the best in all of the seasons.

One of the reasons is

autumn is comfortable season to stay.

For reading, eating, playing...

as the Japanese proverb says

" Autumn is the best season for ~"!

In my case,

the autumn for eating is suit to me.

Because my favourite food is usually using autumn vegetables or fluit.

Especially, I love the salad using persimmon!

(Of course, I love Houtou, previous post, anyway)

You may be able not to imagine that

persimmon is mixed with cucumbers or fish sausages.

But as well as the oranges or apples on salad,

persimmons are great with mayonnaise!!

In fact,

there is enough reason why I like the persimmons so much.

My house is near from my grandfather's house.

It's as close as we can see his house from my house,

and it takes 15 seconds to get to his place!

...Anyway, In his house garden,

there is a big persimmon tree.

When my mom was a child,

it brought so many persimmons.

But the older the tree became,

the fewer a number of persimmons we can gather in.

It is a little bit sad thing

because when I was a little girl,

I could gather them in some small measure

and we could divided a few of them.

oh...me gosh...

...Even though,

Persimmons tree is still alive and fine!

Look at them!!








Our precious persimmon tree gives us fruit this year again!!

Yeah~ X-D!!
This year's persimmons look more delicious than last year.

I cannot to help making my favourite salad soon!

Just the thought of it makes me hungry!

Continuing the previous post,

I recommend the autumn food again.

But this salad is more seasonal than Houtou

because we ordinally can eat persimmons only in autumn.

So if you are interested in pesimmon salad,

please try to make it!

Here is the recipe of "persimmon salad"!

↓↓↓

 "persimmon salad"

1) Cut the persimmons into quarter.

     Peer the skins and cut them into about 5-mm slices 

     then quarter (Icho-giri).

2) Cut the cucumbers into 2 pieces.                               Cut them into about 5-mm slices.

3) Cut fish sausages into about 3-mm slices.

4) Put all of the ingredients in the bowl and mix them with salt and pepper. (You can add the salt and pepper later)

5) Put the mayonnaise and mix them again.

                                                       6) Serve them over the dish and ...completion! 

( If the persimmons are less sweet, you had better put a little bit sugar.  And also if you put the flesh cream, it makes the taste milder.)

<INGREDIENTS>
*Persimmons ... 2
*Cucumbers ... 1
*Fish Sausages ... 3 (One sackful is enough)
*Salt and pepper ... Moderate anount
*Mayonnaise ... Moderate amount

As the option...
*Sugar ... Moderate amount  (depends on the sweet of persimmons)
*Flesh milk ... 1 or 2 tbsp