Hi, thank you for visiting my blog! Today is Halloween, isn't it? Do you have anything to do for Halloween? I'd like to show you a pumpkin smoothie I made, because pumpkin typifies the vegetable of Halloween. It's a delicious and healthy drink.
I did a short trip to Nagano and Togakushi with my husband and his friend this weekend.They are bird watcher, so this trip is bird watching tour, but I'm a bigginer.However we also enjoyed seeing beautiful nature and eating nice food. We had a really wonderful time, so, I'd like to show you some photos I took in Togakushi.I feel happy if you enjoy them.
And actually, to go to Togakushi was the second time this year. If you have time, please see the previous article on my blog. I think you can see the scene of another season in Togakushi. ↓↓↓ http://mittanr.blog86.fc2.com/blog-entry-148.html 今年の夏、新緑の頃の戸隠も絶景でした。良かったら、前回の記事の写真も ご覧になって、比べて見てくださいね。
Hi! Welcome to my blog! I have been proposing the recipe that used Noni drink made by Royal Tahiti corporation. So today, I want to introduce one of them. I made the sherbet which used Noni Berry. The pink color and the small dice shape are very cute, right? I want you to make it, and I hope you like it!
I sometimes get a good information from someone's tweet, and I tweet a matter I felt interested. And I enjoy talking with follower on Twitter. I think it's wonderful to share useful information. So, I wish I could enjoy tweeting with people in the world. Oh, yes, to do that, I have to study English more, and I want to do so.
This is the photo my husband took. These birds are White-eye. They must be tweeting something. It's twitter certainly, isn't it?!
Yesterday, I joined the cleaning of the neighboring park for the first time. Actually, I didn't expect so good about that event. But, I was really excited by the cleaning of fallen leaves. And, there were few rubbish in the park. Almost of all were fallen leaves. So we had 80 plastic bags gathered dead leaves. We did a good job, right? I felt happy!
Today, I tasted the marron's sweet that I made about one week ago. Yeah, it was delicious. Well done! So, I felt happy.
Ingredients: 300g chestnut that peeled the hard skin, 150g granulated sugar, 50cc brandy, water, baking soda.
Directions: Skim the scum of chestnut by boiling with baking soda water several times. Boil it with water and granulated sugar. Finally add brandy. Put it in refrigerator. And, I recommend to eat about one week later.
Do you like persimmon(kaki)? And, which do you like the crisp one or the soft one? Yesterday, I made a sweet jelly with mellow persimmons. It was a good dessert. And the persimmon contains much vitamin C, carotene and dietary fiber. So, you can expect to prevent a cold and dry-skin. Yeah, persimmon is the good fruit for your healthy body and beauty skin. It's great, isn't it?!
Mix persimmon and sugar by blender, melt it in agar hot water, and put in refrigerator. 熟した柿の皮と種を取り除きミキサーにかけて、お好みで砂糖を適量加え、 寒天で固めただけですが、さっぱりしていて、これなら、熟し過ぎが苦手な人も 美味しく食べれそう
These are another persimmon I got from my friend today. They are cute shape and sweet.
Do you like Japanese stock (Dashi)? And, have you ever made the stock from dried bonito (Katsuo- dashi)? I usually use kombu and dried bonito, or dried small sardines for Japanese stock.
By the way, I attended a lecture about dried bonito last Friday. And I learned about the history of dried bonito, the difference of two kinds of dried bonito and how to make dashi etc.
And, according to a historical literature, dried bonito was born around A.D. 1500.in Japan. And, the merchant in Edo and the producer in Izu area developed the special process of dried bonito about 300 years ago. The product is called ”Honkare-Katsuobushi(本枯鰹節）". It is the product that mold is attached to the ordinary dried bonito 'Katsuo-Arabushi'(鰹荒節) 5 times. So, it has a better taste and smell.
And when you make the stock, stop the heat immediately after adding the dried bonito to boiling water. Then, you shouldn't squeeze hard for the good taste.
The left one is the stock by’ Katsuobushi ‘ (鰹荒節だし). The right one is the stock by ‘Katsuonokarebushi’ (本枯鰹節だし). The right one was better taste than the left one. 本枯節だしの方が、シャンパンのような色で、透明度も高く、旨みや香りも 荒節だしよりも上品で、鰹だしの風味が口いっぱいに広がる感じでした。
When you buy Katsuobushi,please check the back side. You can know about the materials such as 'katsuobusi' or 'katsuonokarebushi'. 製品裏の原材料名表示欄に、「かつおぶし」と書いてあれば荒節のことで、 「かつおのかれぶし」と書いてあれば、荒節に更にカビ付けや日乾などの行程を 経て作られたもので、本枯節とは、荒節に４～５回以上カビ付けを行った物だそう です。購入の際に、裏をチェックしてみると面白いですね
By the way, have you ever been to Kamakura? Actually, I often go to Kamakura because it's not a distant place from my house. And there are many nice shops and historical spots in Kamakura and Shonan area.
So, I’ll sometimes introduce these nice spots and products I found from now on.
Well, the day before yesterday, I went on picnic to Inamuragasaki by train with my husband, but we returned to Kamakura from Inamuragasaki on foot because my husband loves walking! I exhausted, but we were able to enjoy visiting some shrines and eating a green tea’s ice-cream cone and some snacks.
So, today, I’d like to show you about one of the special product in Kamakura.
It’s a Japanese cake shop of long standing near Goryo-shrine (Gongoro-shrine). I heard the shop has been run since about three hundred years ago.
It’s the rice cake put with small bean sweet paste(Gongoro- Chikaramochi). Not too sweet, and simple taste. I like it!
Hello, how are you? It was a sunny day though the wind was cool today. What did you do today? I went to a restaurant in Jiyugaoka for lunch with my friends who have been learning about fruit and vegetables together. And we ate a nice French food. It was delicious and we had a good time at the small and cozy restaurant.
Then, we enjoyed walking around there and shopping at a shop for nice goods. After that, we drank a smoothie at the popular juice shop. It was a healthy and good smoothie. I like the shop!
Thank you for coming to my blog. Actually, it is the first anniversary of my blog today! I started to write this blog for studying English on October 6 last year. I wonder if my English could improve. But, I'm keeping my mind that I'll never give up. So, please forgive my mistake of my English, and give your advice anytime. And I'm really happy if you can share something with me. Anyway, I’ll do my best with pleasure!! Thank you very much for your support always.