6/18/2016

Making home-made sparkling green tea in my kitchen.



I took a unique green tea in a day when I visited Uogashi tea shop, located near the fish market Tsukiji. It was in the late spring, and I felt the atmosphere of the summer at that time. So their special sparkling green tea, fresh but dense taste, helped me refresh, and since I was so curious, I asked them if I could make it in my home. The answer was "yes" and they kindly told how to do it.

So.... I'd like to show you the way :)



What we need are...
                1tsp of green tea leaves
                500ml of sparkling water
                1 empty tea bag

If you can't find an empty tea bag, you can replace it to a tea strainer.



 1 First, grain the leaves a bit so that it can be extracted well enough in sparkling water. Then, place the leaves to the empty tea bag.
 2 To make some space for the tea bag, remove some amount (50ml or so) of sparkling water from the bottle, and put the leaves with a tea bag in it.
 3 Keep soaking it in a cool place for a day, then pull out.
 4 Take the bottle, and up side down once with care. Slowly and softly, to make sure it's mixed equally.







If you use a strainer instead of a tea bag, you can directly put tea leaves in a bottle of sparkling water, and leave it for a day as well. When you drink it, get some empty bottle, and use a strainer to filter the leaves :)


Now,  enjoy :) 

6/15/2016

making Japanese liqueur Umeshu and raw fish buri.


 In recent weeks were a wonderfully nice for me. A home party I posted there, but what's more I'd like to write down in this blog.


 As the atmosphere begins to summer, my visiting to supermarkets and farms is more frequent. Sometimes it's 50cm long fish Buri, (ぶり), or Japanese amberjack, a popular kind of fish for sushi. Though we can buy a block of fishmeat, or even sliced ones is avairable, I prefer to take it as a whole. If you are a person loves cooking for a long time, and not afraid of seeing the blood of fish, you better off buying it as a whole. Cheaper and fresher. That time, it only costed aroun $7.


So I cut up a whole buri fish, and it turned out 60 sliced pieces that can be eaten for sushi, and it was way beyond I can eat up at once. Beside them, I cooked soy soup made out of the head and bones, and Teriyaki taste dish too. Well.... it was three-day buri fish festeval for me :)


 Japanese apricot is also in season around this month, June. We usually make soured red-colored pickled or liqueur called Umeshu(梅酒). This time I decided to make the latter: Umeshu.



It takes at least a year to be able to drink nicely, so I got 1kg of Japanese apricot, 1.8 liter of alcohol as well as 1kg of block sugar. I'm looking forward to having this next year :)




Other than that. I lived relatively calm days. I had salad almost everyday, and ate a yummy blood orange on the corner of the imperial palace, where I took a short rest :) It appears my daily life in circling around the concept of "delicious" :D

6/04/2016

afternoon cooking :)


 All I need in my life is cooking and warm color afternoon light :)

5/29/2016

Party week :D


 This was a week when I put most of my time and energy for preparing for a home party on Saturday. I made a variety of sauce, deciding which dish to be used to each meal and stuff. we were 5 people in total, and that seemed proper for me as a cock: serving salad, pizzas, pastas, all of things I love. Though it didn't process what it was supposed to be, it's exactly the way parties goes along, isn't it?! :) 




 As a chef, I didn't have much alcohol that day, haha.



 A special chocolate cake, and,




A big ham from Spain... Never be better!

5/21/2016

A yummy week in May :)











This was a week when I came back to my hometown to spend relaxing weekend. It turned out, however, that I was too busy to taking enough rest. So many chores, like cooking every meals for my family, cleaning up in and around my home, visiting a dog hospital to regular check-ups for my lovely dog. Well...that's what always happen to me, and I find myself gradually getting used to it :)
 Apart from cooking myself, I visited some ramen shop nearby one afternoon, and a sushi restaurant to have fine raw fish and soy soup with crab. As long as being able to having nice foods, there's no complain! Not at all!



 And other topics about food...


 I've received a variety of citrus fruits from a friend of mine running a farm. Blood orange, which is quite rare to find in Japan, and other things. I have to be honest.... I love the fruits my friend grow, and that's why I asked to send 5kg of them. Hopefully I'll take another one in the next year.


 Another friend tripped to the Europe for work, and she bought them to give me as a souvenior. She really know something I'm really fond of... Chocolate and Da Vinci's works ;)

 And, at last....



  A big ham for a home party in coming weekend! I'm sure I'll do my best to cook to make unforgettable day!

5/10/2016

Mt. Fuji.


 Everytime.... I can't help looking at the Mt. Fuji when I pass by. That's something I always do :)

4/29/2016

Green sweet beans, fresh red raw fish, pound cake and stuff!


 This was a week I put much of my energy on cooking. From sweet strawberry jam to sour taste Japanese pickles, it became my daily routine in the week. So let's take a look at a piece of what I made :)



 Boiled broad beans, which is exactly in season in Tokyo as well as most of the regions in Japan. With its rich taste, cheaper price, I ate it almost everyday, repeatedly and addictively.





 Hatsu Gatsuo(初鰹), fresh Skipjack tuna Katuo is also available here in the late spring. Every time I see it in a market, I found the beautiful spring finally finished, and the warm season is just around the corner. But, before the temperature rises too much to go to the kitchen to cook,




 I make a pound cake :) Its texture always attracts me to eat one more bite, and the moment I ate more than I should have, I always feel guilty. Well, it's okay, I have no regret about it ;)





  Flower and green tea.... I can't finish the day without it! :D