I know. I’ve been lazy about posting. There’s another post that is still in progress. And I almost forgot about this monthly project. But see? At least I took this photo. ;P
This is a type of rice cake called habutae mochi, and the petals represent, of course, cherry blossom.
I’ll write more about habutae mochi sometime soon. Sorry, I’m going to be extremely busy this week…
For now, please enjoy this photo!
Friday, March 31, 2006
Posted by obachan at 3/31/2006 11:58:00 PM
March 30th (Thu) The official opening day of the kaiseki place.
Wednesday, March 29, 2006
Maybe some of you have noticed the small change in the “about me” section on my sidebar. Yes, I’m no longer an izakaya worker. After the izakaya was closed, they decided to start a kaiseki (traditional Japanese full-course meal) place there. As this is my very first time to experience what it is like when starting a new restaurant, I’d like to post about it as much as possible and share with the whole world.
Tuesday, March 28, 2006
My blueberry (Sunshine blue) is blooming, too :D
Posted by obachan at 3/28/2006 12:01:00 PM
Saturday, March 25, 2006
Yep, it's my birthday todayAnd looks like it's going to be one of my busiest days. I already baked my b-day cake yesterday, but haven't taken a photo yet. Hopefully, sometime today -- before my last work at the izakaya starts -- I can find time to buy myself flowers and take a photo of the cake with them.
OK, I took a couple of shots of my cake. This is my favorite cherry pound cake (but again, the top and sides didn't turn out brown...)
Yes, I bought flowers :)
Now I'm back from my last work at the izakaya. It's been a long day, but finally I can relax and enjoy the cake and some drinks. I know... it's already past midnight, but today I give myself a permission to indulge in something unhealthy -- unhealthy eating habits.
It's my birthday :D
Friday, March 24, 2006
Beef Tongue Stew
I’d never expected to post an entry like this, but here it is… This was one of our Izakaya menu: Beef tongue stew. It was served with these toppings and heavy cream like this (but not with the bread and wine -- these were my additions).
Now that our izakaya is closing in 2 days, they stopped serving this dish last night and gave me all the leftover beef tongue stew (frozen). So I had this HEAVY late-night supper last night. ;P And I still have some in my freezer.
They also gave me some leftover frozen lamb chops and I’m wondering what I can make with them. Suggestions?
Anyway, I’m soooooo happy that I have this nice, new refrigerator with a bigger freezer at the bottom in my kitchen now. If my old fridge had to break, it certainly broke in a good timing. ;)
Tuesday, March 21, 2006
No, I didn't make this, of course. I just needed something to cheer myself up, so I spent 300 yen on this today.
Posted by obachan at 3/21/2006 01:42:00 PM
Thursday, March 16, 2006
Matcha Marble Cake... with holes.
My pound cakes often have holes. What are possible causes?
* If you want this recipe, please email me at the address in my profile. Thanks.
Tuesday, March 14, 2006
OK, I guess I’m still a bit feeling down from my previous post, so let's cheer up! These photos were taken at a local food-related event last Sunday. The dishes are called Sawachi (often pronounced "saachi" ), which are our local famous dishes. Basically they are bunch of local foods served, arranged in a gorgeous, decorative way, on big, often expensive plates. Among traditional Sawachi dishes, there were several modern versions with a Western or Chinese touch.
koya-dofu (frozen tofu)! :O
Categories: Japanese, Miscellaneous
Posted by obachan at 3/14/2006 11:05:00 AM
March 25th is my birthday. And that day is going to be the last day of the izakaya pub where I work at.
Posted by obachan at 3/14/2006 12:50:00 AM
Monday, March 13, 2006
Spots and tokyoastrogirl tagged me for 4 x 10 meme (well, actually, I did 4 x 8). I guess some of the questions are similar to the meme I already did a while ago, but oh well, I’ll give this a try, too. :)
Posted by obachan at 3/13/2006 12:13:00 AM
Saturday, March 11, 2006
Combination with this particular dipping sauce is available for limited time only ... :) Can you guess what this dipping sauce is?
Thanks everyone for guessing! Almost everyone guessed right.
Yes, Ume (plum) sauce is the correct answer.
I expected more "sweet & sour" kind of taste, but this is much more sour than sweet, so I can't call this my favorite.
Oh well, at least my curiosity was satisfied. :)
Posted by obachan at 3/11/2006 12:35:00 AM
Thursday, March 09, 2006
Lime Bar?? My second attempt
I don’t know if this can be called a “bar” when baked and cut into this kind of shape, but the recipe is for “creamy key lime bars” Yes! I tried out the recipe I found on Joe’s site again, and look how I did this time!!
Well, to be perfectly honest, this was still just a bit overbaked, because the middle didn’t have any jiggle to it when I shook the pan after taking it out of the oven. So this isn't as creamy as I expected. But I love this taste so much. I mixed in some whole wheat flour into the regular flour for the crust, and I think it didn’t do any harm.
The lime I used was a regular lime, not key lime, so the slice on top looks so big on this small piece, doesn't it? ;P
Thanks Joe for sharing this recipe! And I also thank all of you who helped me with the amount of sweetened condensed milk. :D
Posted by obachan at 3/09/2006 12:11:00 AM
Tuesday, March 07, 2006
Getting Ready for Spring
After I took these shots, I found one of my neighbors looking at me with a puzzled look on her face. ;P
Posted by obachan at 3/07/2006 08:51:00 AM
Friday, March 03, 2006
Hamaguri no Ushiojiru (Clear Clam Soup)
We celebrate hinamatsuri (doll festival) in Japan today, and I thought about making some special dishes for that. I was almost going for these doll-shaped onigiri (rice balls) that many Japanese moms make for their daughters on hinamatsuri day. But I was tired after my izakaya work, and one of my colleagues gave me leftover sushi, so my enthusiasm for cooking just faded out on my way back from work. The only hinamatsuri-related dish I made was this clear clam soup. Why clams are associated with girls’ festival? Well, I heard that clams symbolize things like virtue and marital fidelity. (Why should these qualities required only for women?)
BTW, there was one thing that I didn’t know until today. In my childhood, when my parents took out the special dolls to celebrate hinamatsuri for me and my sister, they always argued about the position of the obina (emperor doll) and mebina (empress doll) --- about which should be on the right and which should be on the left. I thought there was only one right answer, and my family was pretty stupid not being able to memorize it, but there was a good reason for the confusion: there was more than one answer.
What I found out today was that in most areas in Japan, the emperor doll is displayed on the left (our left = the doll’s right) and the empress on the right (our right = doll’s left). But in Kyoto, they are displayed the other way around, and it is the traditional way.
According to several Japanese websites I’ve read, in our ancient belief, the left side was considered superior, thus, about 1000 years ago, when the emperor and empress sat side-by-side, the emperor was always on the left side with empress being on his right. Hina ningyo (dolls for hinamatsuri) followed the same rule, so the emperor doll was on our right (doll's left) and empress on our left (doll's right). However in the modern era, when Japan adopted “international protocol” and the photos of the emperor and empress conformed to it, the hinamatsuri custom was altered accordingly throughout Japan, EXCEPT Kyoto.
So today, in most of the TV commercials of hina ningyo, we see the modern way of displaying them, but when we see photos of very traditional hinamatsuri customs in Kyoto, often introduced in books about Japanese traditions, we see it the other way around. No wonder many of us are confused. I’m glad --- It was not that our family was exceptionally stupid. :)
Thursday, March 02, 2006
Lime Bars ... Overbaked
These were supposed to be creamy lime bars, but since I overbaked them and the bottom crust turned out rock-hard and the top almost caramelized, I shouldn't call them “creamy.” I’m just lucky that they are still edible. Mmm... I'll do better next time.
I need your help here, dear readers. I made these inspired by the post (with the tempting photos!!) on Joe's site. In the recipe there, the amount of sweetened condensed milk is mentioned as “1 can.” Well, they don't sell canned sweetened condensed milk at the supermarket I shop at, so I want to know how much the “1 can” in the recipe is to figure out how many sweetened condensed milk tubes I should buy. Can you tell me the quantity of “1 can”sweetened condensed milk in the U.S? For this test batch (I decided to call it so), I just used up the amount I had left, but next time I would like to follow the recipe precisely.
Posted by obachan at 3/02/2006 11:24:00 PM