Harvesting Amanatsu/甘夏の収穫

On January 14, I harvested some of the fruits from the two amanatsu trees, as requested by my father. 1月14日、父に頼まれて、2本の甘夏の木から一部、収穫しました。   To harvest the fruits on branches too high to reach, 高くて届かない枝になっているのを収穫するには、  I used a “taka eda kiri basami” (high branch pruning scissors)  高枝切りばさみを使いました。  rather than a stepladder. 脚立ではなく。   I harvested the bigger ones, and […]

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New Year’s Party/新年会

On January 2, I joined the new year’s party (shin nen kai in Japanese) on behalf of my father. 1月2日、父の代わりに新年会に参加しました。   Here are photos of the meals served there. そこで出された食事の写真です。     Nabemono (one-pot dish): 鍋物:    Sunomono (vinegared dish): 酢の物: Sashimi: 刺身: Tempura: 天ぷら:  Later, we were served a plate of sushi. 後で、寿司が出されました。  And, hand-made soba, as […]

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Cooking White Rice, Brown Rice, and Rolled Barley in a Rice Cooker/白米、玄米、押し麦を炊飯器で炊く

White rice is tasty but low in nutrition, brown rice is high in nutrition but not very tasty, and rolled barley is rich in dietary fiber but not very tasty. You can mix them all at a ratio of 1:1:1 and cook them in a rice cooker to have tasty, nutritious, and fiber-rich gohan (cooked […]

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Two Shigefusa Kitaeji Gyuto, 210 mm and 240 mm/重房鍛地牛刀2丁、210 mmと240 mm

Comment from another happy owner of Shigefusa knives. “Today I finally received the knives. It took really long but I am very happy. I especially like the 240mm as it is much lighter than I anticipated.” 重房の包丁のオーナーからのコメントです。   「今日、包丁をやっと受け取りました。本当に長かったですが、とても幸せです。特に240mmのが予想より軽くて気に入りました。」 Note: The owner has had to wait for two years to get these knives. 注: このオーナーは、この包丁を得るのに2年も待ちました。 

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Shigefusa Knives/重房の包丁

I recently received these photos, together with a comment, from a happy owner of two Shigefusa knives, a 180 mm kitaeji petty and a 240 mm kasumi gyuto. He or she has given me permission to show the photos here in my blog, so here they are. 最近、重房の包丁2丁(180 mm鍛地ペティと240 mm霞牛刀)の持ち主から、次の写真とコメントを頂きました。このブログに写真を載せる許可を頂いたので、載せます。   “Im so happy with the knives. […]

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Uni in a Milk Bottle/牛乳瓶入りのウニ

Uni is a Japanese word for sea urchin or sea urchin gonad.ウニとは、sea urchinやsea urchinの性腺、生殖腺のことです。 I learned about uni in a milk bottle from Yamako Katagiri Sengyo Ten, a fishmonger located in Kamaishi city, Iwate prefecture, back in 2009, as I described here. My family had the uni as toppings for nigiri sushi like this. At that time, […]

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Making Blueberry Jam, Using Ume/梅を使って、ブルーベリージャムを作る

On August 2, my father got more than 2 kg of frozen blueberries from a neighbor. 8/2、父は近所の方から冷凍ブルーベリーを2キロ以上もらいました。   I was given the assignment of turning them into jam. I first thought it was an easy task.これをジャムにする仕事を与えられました。最初は簡単な仕事だと思いました。 I first put the 2 kg of blueberries in two Tupperware containers, microwaved each container with 300 g of sugar in […]

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Summer Vegetable Curry, etc./夏野菜カレーなど

I keep making dishes using the summer vegetables my father keeps collecting from his field. 父が畑から採ってくる夏野菜を使って、料理を作り続けています。   “Abura miso” (lit. oil miso) 油味噌 My father calls eggplants stir-fried with oil and miso “abura miso”. Eggplants, miso, and oil are the only ingredients. My wife, on the other hand, calls such dish “nasu miso”, and this […]

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San Tate Soba/三たてそば

San tate refers to three tates, hiki tate (just ground), uchi tate (just made (kneaded)), and yude tate (just boiled). San tate soba is said to be very tasty. 三たてとは、3つの「たて」、挽きたて、打ちたて、茹でたてのことです。三たてそばはとても美味しいと言われています。   Yesterday, my father finished thrashing most of the buckwheat we harvested recently. He said he wanted to have soba for supper. 昨日、父が、最近収穫した蕎麦を大半、脱穀し終わりました。夕飯には蕎麦が食べたいとのこと。 We ground some buckwheat […]

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