This takes place every November on the day of the Rooster. This year, there were three days of the Rooster.
This year, the third Torinoichi festival took place on a Sunday, so along with my Italian friend, we went to look around the Asakusa area and went to the Otori shrime.
There were so many people there and it was very lively. I was so happy to see my friend smile after she got a small Kumade with an Okame (a traditional Japanese mask of a smiling woman), which was her favorite. ^^
We went to a small Izakaya along the nearby street and had a toast with beer. ^^
I went to Nikko with my home stay student and another host family. It was a exciting day trip by car from Tokyo. I haven’t been to Nikko for a long time.
We started to drive around 6 AM and took a short rest in a shop on the high way. Then we arrived at the Kegon Falls almost two hours later. It was a little rainy and foggy in the morning that day. The falls had high water volume because of a previous strong tyhoon.
We went to Toshogu Shrine next. Usually there are many people there but not so many people in the morning after the strong tyhoon. Luckly it was easy to get the tickets. Early bird catches the worm!
Gojunoto(Five-Story Pagota) was so beautiful!
These are the famous sculptures of the three wise monkeys in Toshogu.
We can see gorgeous decorations and colorful paintings.
There were more people coming in the afternoon. When we went back to the car, there were many cars waiting in the parking lot and the line was so long.
I enjoyed a grilled Ayu fish. This is one of my favorite foods. ♡
We had a lunch meet up in August. ^^ Six members came and my children also joined in because they were on summer break!
I cooked spicy bean curry this time.
I also baked a cake for dessert and my children put strawberries on it for decoration. It was a very nice decoration! ❤️
For some people, it was the first time joining this luncheon so they introduced themselves to everyone and we all had a great time!
Everybody often travel around Japan and oversees. ♪ I usually see beautiful photos on my friends’ SNS. It was so exciting to hear about their wonderful experiences of their journey. They are very curious things for me. ^^
Some of my friends loved my plum wine. ^^ This year, we tried to make it together.
This is a simple recipe for a typical plum wine or Umeshu!
What you need:
Green plums —– 1kg
Rock sugar —— 600g ~ 1kg
Shōchū with a 35% alchohol/volume, or brandy ——- 1.8L
Container (such as a glass jar with a lid)
Wash the green plums, wipe off the excess water around the plums and take off the stem using a stick.
Make sure the container (glass jar) is clean, and put in the green plums from step 1 and all of the rock sugar (or honey). Pour in the liqour (shōchū or brandy), close the lid of the jar and store it in a cool and dark place.
Occasionally shake the jar gently to mix the contents together. The wine can be consumed after around three months, but it is better to wait for around a year to make it even more tastier. Remember to take out the plums after one year.
Every year I also prepared non-alcohol plum syrup for my children too. It’s good for children and people who want it without alcohol.
This year I made two types of plum syrup: a regular one with rock sugar and another with brown sugar.
We had a sushi making event and lunch after making the plum wine. We made California rolls together and ate Temaki Sushi and other food that I had prepared. I didn’t have time to take photos here. ^^;
We had a Sake Party in June. The guests were the same member of January. They enjoyed my handmade plum wine (梅酒・うめしゅ) for an aperitif. Now, I’m making a new plum wine of this season. ^^
First Sake was a Hiroki (飛露喜) Junmai Daiginjo (純米大吟醸) by Hiroki Shuzo in Fukushima prefecture. The scent was mild and it had a very deep and savory taste.
And this is Asahitaka(朝日鷹・あさひたか) of Takagi Shuzo in Yamagata prefecture. This is a local limited version and my husband got it there.
He also got dried codfish (棒たら) in Yamagata.
I eat this as the dish of New Year’s Osechi. But I’ve never cooked it myself. It was my first experience cooking dried codfish. I soaked it in water overnight and simmered with soy sauce and water for almost half a day till the codfish become soft. It took time for the preparation but very tasty and good for sake!
Bitter Gourd is a seasonal vegetable now. I cooked it with minced chicken (ゴーヤの肉詰). Marinated Deep-fried Horse Mackerel (アジの南蛮漬け）was pickled fish with vegetables. It had a refreshing sour taste and good for the rainy season.
Albacore Tartare (マグロのタルタル）with Yuzu Koshou(citrus pepper) was also great with Sake.
I got this albacore tuna (トロビンチョウ） from Kochi prefecture. These are the fatty (トロ）part of albacore and very tasty! ❤️
I made various tsumami (つまみ) as usual, like simmered vegetables and fried dishes.
And the last dishes were two kinds of chirashizushi (ちらし寿司).
This is a chirashizushi of Horse mackerel (鯵・あじ).
I enjoyed the wonderful night with guests and delicious sake! ❤️
If you want to try my dishes with Japanese sake, contact me. We can negotiate and I will arrange for you. ♪