11/26/2010

Momiji Leaves.... Fall is Here....


Let me show you more pics.... will try to write more on weekend....

This pic is actually from Sendai... Miyagi Prefecture.

11/22/2010

Looks Ugly Tastes Good --- Miso Celery


I bought a bunch of celery stalks and didn't know how to finish them.

Then.... tried this. Sliced celery. Mixed 2 table spoonful miso ( sweet one is better. regular one could be too salty. if you are not sure, try whiter miso. darker ones such as dark brown miso is usually very salty.) and 2 tea spoon of sake or white wine. Add that miso paste to this celery. Stir well. Leave in fridge for a half day or so.

It's actually tasty and I love it and will make it again soon.

Kompeito / Colorful Japanese Candies


So pretty...

Will write about bridal shower and this party later.....


Maybe later this week.... wait a moment, please.

Party to Celebrate Friends' Engagement


Actually the couple invited us..... thanks to their effort, all the friends who gathered had wonderful party and we were happy to see you two.


Carrot Kimpira


Shred carrot ( for this, I used 1/3 of carrot ) .
Shred daikon radish peel ( you don't have to. I peeled daikon and happened to be there. )

Heat the pan and add a spoonful sesame oil.

When the oil is hot enough, add carrot and daikon peel. Cook for 5 to 7 min. Add table spoonful mentsuyu ( noodle sauce usually sold in plastic bottle. )

You could add chopped chili pepper also to make it little spicy. Or add powdered chili afterwards.

Boiled Spinach


Boil water in a deep pan and add a pinch of salt.

Add 2, 3 stalks of spinach into the water.

Cook for 1, 2 min. Take it out and drain.

Wash in cold water and squeeze. Cut the spinach into bite size. Place it into the small bowl or plate.

Sprinkle sesame. Use mentsuyu ( soba noodle sauce ) to season it.

Daikon Radish and Celery Salad


This is more like instant pickles.

Shred daikon radish and celery.
Put radish and celery into a plastic bag.

Add tea spoonful dashi powder and a pinch of salt into the bag. Rub well.

Leave the bag in fridge for 15 to 30 min.


Umeboshi ( Pickled/ Salty Plum) Chazuke


Simply put the plum on steamed white rice.
Pour hot green tea over it.


11/21/2010