Japanese Sake Party with my guest from Singapore!

I  had a Japanese Sake party with a guest from Singapore this Summer. She came to Japan once in Spring but we met up again. My friend also joined it and we had a wonderful time together. ^^

 

 

I made several kinds of dishes to go along with Japanese sake.

These are some of the dishes I arranged to use seasonal summer ingredients.

 

 

I would like to see my guest again in the near future.

Mexican Summer Taco Party ♪

Mexican Summer Taco Party in July!

It was a hot and humid summer this year. Fresh salsa and spicy chili con carne were good for summer meals. ♪

I had been in California for few years and had enjoyed Mexican food very much. Some of my mexican friends taught me some recipes for me so I can cook by myself in Japan sometimes. ♪

I invited my friend and her husband this time and the husband really loved tacos.

Delicious Tacos!

He said he really liked my tacos and I was so happy to hear that. ^^

 

This time,  I used two type of beans: the kala chana beans & the urad whole beans.

Both of the beans are really tasty. I made chili con carne with urad whole and cooked kala chana beans with cheese.

Beans with cheese, and the Mexican Omlet

I also cooked a mexican omlet with bell pepper and fish ceviche.

And of course, Corona Beer goes well with Mexican food!

Orange and peach milk pudding for dessert 🙂

 

I want to try exploring not only more mexican meals but also new dishes from around the world!

 

 

Visited to Akihabara with homestay students

I went to Akihabara with my homestay student and their friends and host families.

 

 

The students wanted to go Animate.

It was first time visiting for me and nice experiences.

 

 

We also visited a Meid Cafe in Akihabara.

This was a fun place I never experienced too.

The food was so cute and tasty! My homestay student was a begitarian. They cooked a salad for her. ^^

 

 

Then we went to a Cats Cafe later.

There were many cute cats in cafe and we played with then for a while.

 

 

We also had a BBQ Party with another host families at a park.

It was nice to talk another people.

 

I also invited her brother to my house and had takoyaki party together.

He worked at a Japanese company as an internship student from this spring in Japan. It’s very nice to hear about his experiences for my kids. My kids were very interested in his talk and that was very good experiences for them.

 

 

I hope we will see again!

 

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!

Japanese Sake Night in June ♪

Japanese Sake Night in June. ♪

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.

seasonal plate in June

 

Albacore Tartare (マグロのタルタル)with Yuzu Koshou(citrus pepper) was also great with Sake.

Albacore Tartare

 

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).

chirashizushi of Horse mackerel

 

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. ♪

 

 

I also write a Japanese cooking blog here!

 

 

 

Trip to Taipei ♪

I traveled to Taipei with my husband and my daughter end of May.  We flew from Haneda to Taoyuan Airport.  It was my first trip to Taiwan and we spend three days there.

 

We enjoyed eating all day during the trip. ^^

Porridge of breakfast ❤️

 

Snack of shaved ice with fresh mango ❤️

 

Taiwan dishes ❤️

 

We visited many places.

National Chiang Kai-shek Memorial Hall.

 

Taipei 101

 

Longshan Temple near the Hotel

 

National Palace Museum

 

Shinlin Night market

 

The weather was so hot and I drunk a lot of beer. ^^

It was a very exciting journey!

 

 

 

I also write a Japanese blog here!

 

 

 

Okonomiyaki & Takoyaki Cooking in May ♪

I had an Okonomiyaki & Takoyaki Cooking Party in May!

There were 6 participants and was a lively party. ^^

Okonomiyaki is a Japanese salty pancake putting cabbage and pork ( can also put shrimp, squid, etc.).

okonomiyaki

 

Takoyaki is a round shape dish made with flour with octopus inside.  This is a table dish we can cook together at the table. It was so funny everybody was trying to make nice round shapes.   ^^

takoyaki

 

I hope they will try to cook at home with family. ❤️

 

 

 

 

Japanese Sake Night in May ♪

I had a Japanese Sake Party in May since my husband got nice sake from Aizu. I served “Snowdrop(スノードロップ)” as an aperitif for my guest.

This was made of Japanese sake and yogurt by Akebono liquor in Aizu. We chose a  fresh strawberry flavor that is a limited product only in spring. The sweetness is modest and very tasty. Everybody loved it .^^

 

We  chose  “Kazenomori(風の森)” for next one.  This was made by Yunaga liquor in Nara.  This sake was full with umami with a slightly sparkling texture, and had a refreshing taste like wine.

 

I made some seasonal dishes using some fresh horse mackerel(Aji) and bonito(Katsuo).

 

If you want to try  my dishes with Japanese sake, contact me.  We can negotiate and I will arrange for you. ♪

 

I also write a Japanese cooking blog here!

Trip to Aizu in Fukushima ♪

I went to Aizu in Fukushima with my family during Golden week (long Japan’s holiday in May). We went from Shinjuku expressway bus terminal.  It took about 4 hours to get to my hometown. May is a good season for watching fresh green forests and beautiful flowers. ^^ We enjoyed staying my parents’ house and visited nice shops and restaurants in this trip. ♪

Aizu cotton maker   “IIE Lab”

Bar  “Tokisaewasurete(時さえ忘れて)”

Italian Restaurant  “Ristorante Luce(リストランテルーチェ)”

Japanese Restaurant   “Takino(田季野)”

Japanese Restaurant      “Tsuruga(鶴賀)”

We met a private mascot  “Otane-kun(おたねくん)” on the street. ^^