mittan Road 

 

About mittan Road

Nobody knows what happen tomorrow, but everything is necessary for myself on my life. This is my road I have been walking to be HAPPY-aging not anti-aging. And, where there's a will, there's a way!

今までの道 これからの道 私のHAPPYエイジングロード♪

スポンサーサイト

Posted by mittanr on

上記の広告は1ヶ月以上更新のないブログに表示されています。
新しい記事を書く事で広告が消せます。

Hummus

Posted by mittanr on   0 comments

I got the handmade Hummus from my English teacher today.

Do you know Hummus?

It's a healthy and traditional Middle East food like dip sauce.
The ingredients are chickpeas, tahini(sesame paste) , garlic, lemon juice and olive oil,etc.



So, I ate this with stick salad of cucumbers, yellow carrots and okras tonight.



It has mild garlic flavor and acetic taste, so delicious!
I love it!!

I enjoyed healthy food today too.

Thank you

今日英会話の先生から、中東の伝統料理Hummus(ハマス)をいただきました。先生の手作りです♪
Hummusは、ひよこ豆や練りごま、にんにく、オリーブオイル、レモン果汁などで作った
ディップソースみたいなもの。ヘルシーフード好きの先生はよく作るそうです。
早速、スティックサラダにつけていただきました。
酸味と濃くがあってガーリックの風味もほどよく、とても美味しかったです♪ ごちそうさまでした😃

Thank you for reading my blog. See you soon


スポンサーサイト

Good Combination!

Posted by mittanr on   2 comments

We went to Kamikochi last weekend.




Kamikochi has a very beautiful natural environment and it's our favorite place.
We enjoyed walking and birdwatching, etc.

And I ordered the omelet rice for lunch at the restaurant in Kamikochi imperial hotel.





Wasabi leaf tempura was put on the omelet rice with beef stroganoff.
First I thought it's not a good combination, but, it was delicious!
Yeah, that combination was very well.
I recommend you to eat it if you'd go to Kmikochi this season.




上高地帝国ホテルで食べたオムライスがとても美味でした♪
ワサビの葉の天ぷらがのってるのですが、これがビーフストロガノフのソースと
意外にも相性バッチリ! おすすめです(^.^)

Thank you very much for reading my blog! See you soon

※にほんブログ村のランキングから抜けることにしました。
今まで応援クリックしてくださった皆様ありがとうございました♪
これからもバイリンガル目指して、色々な角度から今までと変わらず学習していきたいと思います。
このブログも気長に続けていきますので、気が向いたらまた遊びにきてくださいね by mittanr

Canadian Kombu  カナダ産の昆布

Posted by mittanr on   0 comments

This is Canadian Kombu.
I got it from my English teacher last week.
It's written on this bag that Kombu is a highly prized and nutritious staple of Japanese cuisine.
And it's written about how to use Kombu, such as simmer pieces of Kombu in soups, stews, casseroles, or with soy sauce, honey and sake to make a tasty condiment.
And this Kombu was hand-picked ,sun-cured Laminaria from the clean, cold waters on Vancouver island's west coast.
Yeah, the taste is really good and it's thinner than Japanese Kombu.
I'll enjoy Kombu cooking with my English teacher at the next cooking lunch.
I'm looking forward to making Kombu dishes!



先週、英会話の先生からいただいたカナダ産の昆布。
日本のものより細いけれど、旨味たっぷりでとても美味しいです。
バンクーバー島の西海岸の冷たくて綺麗な海で採れたものだそうです。
確かに海水によって味にも違い出そうですよね。
先生によると、カナダで売られている日本産のものよりもお値段が高いそうです。
近いうちに昆布を使ったクッキングランチをしようと思っています。楽しみ♪

A Korean Sweet  ホットク

Posted by mittanr on   0 comments

Hi there,
Thank you very much for coming to my blog always.
Last month, I joined an event of the Korean language school that one of my friends has been running.
And I helped selling a Korean sweet called Hottoku at that event.
Have you ever eaten Hottoku?
You can usually get it at the stand shop in South Korea.
It looks like a hot cake, and cinnamon and brown sugar sauce are inside the cake.
Yeah, it was hot and very good! So we could sell all!!
And then, we enjoyed eating other Korean foods,
seeing drama by Korean and listening to song by Korean musician.
I hope Japan and Korea get along nicely with each other.






もう先月のことですが、友人が経営する韓国語学校のイベントにて、
「ホットク」という韓国スイーツの販売のお手伝いをしました♪
韓国では、屋台でよく売られているそうです。
熱々で、シナモンが効いた黒蜜が入っていてとても美味しかった。
日本と韓国、仲良くしたいものですね(^^)

My Cooking Style  私のクッキングスタイル

Posted by mittanr on   2 comments

Hello everyone,
Thank you very much for coming to my blog always.
I'd like to show you this picture.
These all dishes were made from one Banpeiyu by myself.
Banpeiyu is the biggest citrus fruit that I wrote about it on this blog before.
I made salad, sauce, syrup, jam, and sweet.
I usually use everything of the vegetable or fruit.
That's my cooking style.
This picture is one example.
If you have time, please check my another blog.
You can see the detail.
http://ameblo.jp/mittanr/entry-11776828969.html (晩白柚を味わい尽くす)
Thank you.



お野菜や果物は、なるべく捨てるところのないように使いきるのが私のお料理スタイルなのですが、
特に、珍しく貴重なものをいただくと、あれこれ工夫するのが好きです。
この写真は、先日、このブログでも紹介した晩白柚のその後の姿です。
詳しくは、もう一つのブログで紹介していますので、よろしかったらご覧くださいね♪
(写真上に転記のURLから見ることができます^^)




Ginkgo nuts  銀杏のおつまみ

Posted by mittanr on   2 comments

Hi, Thank you very much for coming to my blog.
Do you like Ginkgo nuts?
As you know they don't have good smell, but delicious!
By the way, I wonder if people eat ginkgo nuts in Europe and America.
Because I've never eaten western dish with ginkgo nuts.
Well, I tried to crack ginkgo nuts I was given the other day.
It was not easily, because they have very hard husks!
First, I used microwave oven and frying pan to crack them.
Then, some of them cracked open like explosion!
Oh, my god!! I was scared very much!!!
So, I used nutcracker anyway.
And we ate half of them with olive oil, salt and black pepper.
It was so delicious!
I recommend it as a snack eaten with wine.




銀杏の殻割りしたことありますか?
紙袋に入れて電子レンジでチンと、蓋をしてフライパンで乾煎りにしてみましたが。。。
爆発音のような音で弾けはじめ、あまりの恐ろしさに結局胡桃割りで割りました(笑)



オリーブオイルと塩、ブラックペッパーで和えたら、とても美味!
ワインに合いますよ~(^-^)


The New Year's Traditional Food Events in Japan 七草粥と鏡開き

Posted by mittanr on   2 comments

日本には、様々な行事食がありますね。
1月7日にいただく七草粥と1月11日にいただく鏡開きのぜんざいは、
我家でも毎年欠かさず作っています。
今年も無病息災の一年でありますように♪

Hi,Thanks for coming to my blog.
Do you know the new year's traditional food events such as Nanakusagayu and Kagamibiraki?
There are some special traditional food events during the year in Japan.
Nanakusagayu is rice porridge with the seven grasses of spring,
and we usually eat it for breakfast on January 7 as a way of wishing for good health throughout the year.
And we usually take down kagamimochi( mirror-shaped rice cakes used in New Year's displays), divided up,
and cook Zenzai(Oshiruko) with sweet red beans soup on January 11. We call it Kagamibiraki.
I made Nanakusagayu and Zenzai(for Kagamibiraki) and ate them with my family this year too.
I wish we all have good health and happiness!





Christmas Special Drink ホットアップルサイダー

Posted by mittanr on   2 comments

英会話の先生が出してくれたクリスマスのスペシャルドリンク♪
ホットアップルサイダー!

My English teacher made the special drink for Christmas,
and we enjoyed drinking it when I went to her house.
The drink is called "Hot Apple Cider".
Why "cider"?
Because soda is usually called cider in Japan.
She said cider is apple juice or apple alcoholic drink.
I didn't know that.
And this hot apple drink included cloves, cinnamon, vanillabeans and star anise.
It was so delicious, good smell, and it must be a very healthy drink.
I love it, so I want to try making it at home!



え? 炭酸入ってないのにサイダー??
先生曰く、リンゴジュースやリンゴ酒のことをサイダーと言うそうで、
スパイスの効いたホットアップルサイダーは、クリスマスのスペシャルドリンクなんですって!
と~っても美味しかったから家でも作ってみたいと思います(^^)/


Traditional British Christmas Pudding   クリスマスプディング

Posted by mittanr on   0 comments

英会話の先生のお宅で、初めて、伝統的なクリスマスプディングをいただきました♪

Christmas is coming soon, isn't it?
I guess you have Christmas party with someone.
Have you ever eaten traditional Christmas pudding?
The day before yesterday, I ate the Traditional British Christmas pudding made by my English teacher
for the first time.
It was so delicious and so exciting!
The ingredients were special, especially, she used the fat called "Suet" instead of butter.
Do you know suet?
It's a hard animal fat which grows around the kidneys of cows and sheep.
Yeah, it's a specialized product.
She said the texture is special and another fat like butter or shortening cannot be used.
So she had to find the shop that is selling suet.
And the pudding was mixed suet, brown bread, some dried fruits and spices ,etc.
After two weeks, it was steamed about for one hour.
And then, it was fired with cognac!
Wooow, we were very excited by the flambe pudding!!
And it had a really good smell.
We enjoyed eating this traditional British Christmas pudding with ice cream.
Yummy! I was sooooo happy!!
And I heard it was the recipe of her mother.
So I appreciate very much to her and her mother. Thank you!!!



先生手作りのクリスマスプディングは、本格的!
ドライフルーツとスパイスたっぷり。材料を混ぜて2週間冷蔵庫で保存。
バターの代わりにスエットと呼ばれる牛や羊の腎臓の堅い脂を使うのです。


一時間かけて蒸した後、コニャックをかけてフランべ! うぉ~大興奮~(笑)


アイスクリームを添えていただきました。しっとりとしていて、香りも味も最高でした!!
これは先生のお母様のレシピだそうです。作ってくれた彼女と彼女のママにも感謝です(^^)



Handmade Umeboshi Rice ball 自家製梅干しおにぎり

Posted by mittanr on   2 comments

少し前になりますが、自家製梅干しで作ったおにりぎりが
とっても美味しかったのでご紹介します。
小さめににぎって、海苔の代わりに大葉を使います♪

Do you like Umeboshi?
Have you ever made Umeboshi?
Actually I made Umeboshi this year for the first time.
I had the chance to preserve fresh Ume in salt with my English teacher
at her house this summer.
It was really fun!
And we brought it to each home, continued to make Umeboshi.
It took about three months and completed

The other day, I made small rice balls with my umeboshi.

First, I boiled the rice with one umeboshi in a rice cooker.
Next, add small dried fishes and sesames in the umeboshi rice, and mix.
Then, make rice ball
Finally, wrap them with shiso(green perilla)

It was good!
If you like shiso, try to use shiso instead of nori for rice ball.



If you have time , please visit my another blog.
I posted about this rice ball in Japanese.
http://ameblo.jp/mittanr/entry-11625554269.html (自家製梅干しの大葉おにぎり)
↑ よろしかったら、こちらもご覧ください♪


上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。