Hi..., Today is the very sad anniversary that my loved younger sister went to heaven. She passed away when she was twenty seven years old. I will never get accustomed to this sorrow though I can understand the fact that she is not in this world. And I always become easily moved to tears every year when this day comes. Getting over this deep sadness is always tough for me.
I bought a vegetable's powder stock today. It seems to be very good for health because it is addition-free foods. And I made Yakisoba(stir-fry noodle) by using it. It was delicious! So, I'd like to introduce about it. And I feel happy if I could share this information with you.
Ingredients for Yakisoba: noodle, pork, onion, green onion, carrot, cabbage, green pepper, red bell pepper, mushroom, garlic, ginger, coriander, sesame, sesame oil, vegetable's powder stock, oyster sauce, salt and pepper.
I attended the study meeting and New Year's party of a fruit and vegetables distribution company yesterday.
In the party, we ate the special course that used fruit and vegetables that this company has handled. And, we could know about the name, source, producer and explanation of each fruit and vegetables that were used at the table. I thought it was telling us these vegetables were safe and wonderful. And, I felt this company brings the revolution to the agriculture of Japan in the future.
And it was a big party at Meiji-kinenkan in Tokyo and I met a lot of people at the party, so it was a wonderful experience for me.
And, I hope Japanese fruit and vegetables will be able to pride in the world.
Have you ever eaten Wagashi ( japanese-style confectionery)?
Wagashi express the four seasons in Japan and we can enjoy the feeling of each season by wagashi.
Yesterday,I joined in a wagashi lesson with the teachers of English conversation school. And we learned how to make 'Uguisu-mochi' and 'Koubai-Hakubai' at there. We used Shiratamako(powder of rice),Shirozarame(sugar), Koshian(paste of small beans),water and Kinako(powder of beans).
And Uguisu-mochi is the shape and color of Japanese bush warbler, and Koubai-Hakubai is the shape and color of Japanese apricot's flower. So we feel spring season from these wagashi. It is interesting, isn’t it?
Well, it was not easy to make good shape, but it was so fun. And those were sweet, delicious and beautiful! Besides, there were 10 pieces for takeout yesterday!
↑ I made them. They are beautiful,right?
By the way, I took the wagashi lesson with seven women. Two of them were foreigner. I was impressed with their big interest for Japanese culture.
After that, we had lunch at a nice Japanese restaurant in Enoshima. We had a wonderful time. I want to take the wagashi lesson next season again!
Today is February 3. We have an annual event in Japan called SETSUBUN on this day, and we usually scatter roasted soy beans in order to drive away goblins and have happiness with saying "Go out, goblin! Come in, happiness!"
And goblin is said to hate the sound of bean's husk and the thorn of holly,so I put it on the front door every year.
Oh, and...they seem to hate also the smell of sardine. Um...I feel goblins are not strong. In Japan, a lot of goblins must be in the outdoors tonight.
I went to a Thai food restaurant（COCA)in Yurakucho for the taste meeting as a junior vegetable sommelier for the first time yesterday.
Then, we tasted a new type TAISUKI that used interesting and colorful vegetables.
TAISUKI is one of the typical Thai food, and a pot dish familiar for Japanese people, right?
And the new type TAISUKI is called "Bivege(美ベジ)",it mean that to become beautiful by eating vegetables. Great! I like this type of TAISUKI because we can enjoy looking and eating many vegetables,and I think it is very healthy!