Okara

 Some dinner of  one of Japanese homes.

 I want to eat "okara". 
"Okara" are the brans of soybeans filtered out of soy milk in the process of making tofu. Okara has many fibers , low calories and extremely nutricious. So it is said that it's good for digestion.
 I boiled okara with dashi, sake, sugar, soy sauce and mirin burdock carrot minched chicken and brown mushrooms. That is typical Japanese food "unohana".

 

 

 

 

served with white rice, miso soup, okara, grilled horse mackerell, boiled radish with fried tofu, yuzu tofu, boiled deep fried "kamaboko" and home made pickles.

 

 

TABLEWARE FESTIVAL2016

This event will be held　31rd Jan~8th Feb in 2016 at TokyoDome. (Suidoubashi Starion)
I love this event. ♡

https://www.tokyo-dome.co.jp/e/tableware/24th/

The taste of mamma in Italy.

     

I traveled Roma last week.
For me, it was the first  time to visit. And it was wonderful time for me.
I learned  mamma's home made pasta from nice Roman lady. 

   

 

It was difficult (muzukashii)  for me like life to make home made pasta. Roman lady easily to make pasta.

I think that is the culture.

I really respect her style and taste and every mamma's taste of all over the world.

 It was terrible for me to make it. It is easy to see, but too difficult to make.
She said to me like singing and relax to make.

I also think that we have to respect every culture and mamma's taste to another countries.
That was very tasty. I've felt happy. Thanks all. ♡

Do you know shiokonbu?

Do you know shiokonbu (salted kelp).   Shiokonbu is a kind of salt-sweet preserved kelp food with a mixture of soy sauce, mirin, and sugar until almost dry.  It is preserved food.  As you know konbu is a kelp and is is make a great role for dashi in Japan.

That is a kind of super seasonings. You can easy to cook in various ways and very convenient to get easy in Japan.

I made Japanese pasta with shiokonbu for a lunch. 

 Heat olive oil with garlic, sliced hot pepper small young serdin and shiokonbu. And add boiled pasta and kujou negi( kujou green onion).

Stewed tongue

 I made stewed tongue for 2days.
We enjoy tender setewed tongue with red wine. 　

 1st day.

 2nd day

 Today is the 7th January 2016.
Oshougatstu(special happy year begnning ) finish today.

 I went to Jinja to bring our home decorations of new years and pray for peaceful world.
And I made nanakusa(seven kinds of herves) kayu(rice porrige) for praying for the good health.

Be happy to the people all over the world.

Curry Rice

I don't know why we liked to eat Curry Rice after spending New Year Holiday and eating Osechi.
This curry is not special, but homy style dish we like and eat usually almost once a month.
My secret  is to mix meat with some spices before frying meat.
We finish curry rue which is my most favorite curry rue. House's Jawa curry hot and House's vermont curry sweet.