Day trip to Nikko with home stay students ♪

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.

Kegon Falls

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!

Entrance of Toshogu Shrine

 

Gojunoto(Five-Story Pagota) was so beautiful!

Gojunoto

These are the famous sculptures of the three wise monkeys in Toshogu.

Three wise monkeys

 

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. ♡

 

I want to visit with my family next time. ^^

Making Plum Wine together!

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)

Steps

  1. Wash the green plums, wipe off the excess water around the plums and take off the stem using a stick.
  2. 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.
  3. 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. ^^;

I can’t wait to try out the wine next year!

 

My Japanese cooking blog is  here!