2015年08月28日

Rakugo at my temple

My temple had Rakugo (Japanese storytelling) August 9th.Thirty people came.
My friend and his family came here.I made a Shojin lunch boxes for all the customers.
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After everybody went in the temple and listened to a scary Rakugo story. It was dark and there were only two candles.
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Big Japanese candle!

He listened to the Rakugo story (which was in Japanese) and after his wife told him the story in English.

The storyteller’s face and voice changed to fit the scene and feeling. My friend felt a little scared!
posted by 寺庵 at 19:54| Comment(0) | TrackBack(0) | Japanese Events and Food

2014年12月04日

What are these?

They are “chorogi”, Chinese artichoke. Chorogi came from China.
In Japan we eat them for Japanese New Year. For Osechi (Japanese New Year food) chorogi is pickled and dyed red shiso. It is put on the top of boiled black beans.
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These are unique!


posted by 寺庵 at 19:52| Comment(0) | TrackBack(0) | Japanese Events and Food

2014年10月28日

Japanese knives

We went to the Tsukiji Outer Market.

They sell fruits and vegetables, fresh and all kinds of frozen seafood, meat and kitchen utensils.

A student wanted to buy Japanese knives for a souvenir.
This shop had lots of cutlery.
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He bought two knives.
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After shopping, we took a walk around the Tsukiji Outer Market.

posted by 寺庵 at 21:15| Comment(0) | TrackBack(0) | Japanese Events and Food

2014年04月03日

The cherry blossoms

It’s the best season for cherry blossoms in Tokyo. The cherry blossoms are in full bloom. Japanese people love cherry blossoms so much that we make sakura-moti, sakura-soba, sakura-sake, sakura-wine and so on. Cherry blossoms give us energy.
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posted by 寺庵 at 23:52| Comment(0) | TrackBack(0) | Japanese Events and Food

2013年12月18日

Traditional Japanese New Year’s Dishes (Osechi-ryori)

Osechi-ryori served the New Year’s Days is cooked from gorgeous and lucky ingredients are not eaten in everyday life, with the wish that meals be rich this year.

Black beans
Meaning: Good health for next year
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Japanese kelp rolls
Meaning: These look like the paper scrolls Japanese used to hang on their walls. Now they are good luck for good health and good wealth.
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Red and White Salad
Meaning: White and red color has security or stability.
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posted by 寺庵 at 23:55| Comment(0) | TrackBack(0) | Japanese Events and Food

2013年10月20日

Delicious Japanese Chestnut

Autumn is the harvest season. Rice, yam, taro, lotus root, sweet potatos,
pumpkins, matsutake mushrooms, Japanese mushrooms,
gingko nuts and Japanese chestnuts are harvested.


Chestnut Rice
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Ingredients (serves 4)

200g chestnut
3 cups rice
seasoning A: ( 550ml water, 10cm dry kelp, 50cc sake, 1 teaspoon salt)

How to cook
1. Peel the chestnuts’ skin. Soak them in water for ten minutes.
2. Wash the rice, drain in a basket about one hour.
3. Boil the chestnuts with the salt until they are a little soft.
4. Cut them in half.
5. Put the rice in a rice cooker and add the seasoning A and chestnuts.
6. Cook the rice as usual.


posted by 寺庵 at 18:22| Comment(0) | TrackBack(0) | Japanese Events and Food

2013年02月17日

A baked Japanese pumpkin dumpling

Ingredients

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160g Japanese pumpkin or squash
20g cream cheese
12 pieces dumpling wrappers
1/4 cup water
1 teaspoon salad oil

How to cook
@ Cut the pumpkin into 5cm cubes. Steam it for 5 minutes.

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A Mash the pumpkin. Mix it with cream cheese.
B Put some pumpkin and cream cheese paste in the middle of a dumpling wrapper.

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C Fold the dumpling wrapper in half.

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D Press the dumpling wrapper in four or five places.

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E Heat the oil in a frying pan and put in all the dumplings. Fry until brown.

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Add the water and cover. Cook until the water disappears.

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posted by 寺庵 at 23:12| Comment(0) | TrackBack(0) | Japanese Events and Food

2013年01月29日

Glutinous rice balls

In Japan we eat sweet red bean (azuki) on rice cakes or glutinous rice balls.

Glutinous rice balls

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Ingredients
30g glutinous rice powder
3 tablespoons water
15g tofu
60g sweet red beans (you can buy them at the store.)
2 sweet chestnuts

Serves two
How to cook
@ Put the glutinous rice powder in a big bowl. Add the water and tofu.

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A Knead it, make 8 balls.
B Boil them for 3minutes.
C Drain them. Soak them in cold water in the bowl. Drain.
D Serve the glutinous rice balls, sweet red beans and sweet chestnuts.
posted by 寺庵 at 23:55| Comment(0) | TrackBack(0) | Japanese Events and Food

2013年01月13日

White Radish

Seasonal Ingredients in Winter
White Radish

Happy New Year!

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In Japan we believe some root vegetables (for example white radish, turnips, carrots,lotus roots) warm us up in the winter. Boiled vegetable and soup are very tasty. White radish has a lot of vitamin C,degestive enzymes(diastase)
and dietary fiber.So,try to use white radish for miso soup,pickles
and stir-fried dishes.

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posted by 寺庵 at 19:37| Comment(0) | TrackBack(0) | Japanese Events and Food

2012年12月22日

The winter solstice

The winter solstice (the longest night and the shortest day).
Yesterday was winter solstice. In Japan we eat pumpkin.

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Pumpkin is healthy so we won't catch a cold. We take a hot citron (yuzu) bath. This is a very old tradition.
Many Asian countries celebrate this tradition this in their own way.

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posted by 寺庵 at 22:30| Comment(0) | TrackBack(0) | Japanese Events and Food

2012年03月29日

Yomogi

Yomogi is a type of chrysanthemum.

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In spring yomogi sprouts new leaves.
The new leaves are used in tempura, dressing and Japanese sweets.
In Japan we burn vegetables and use the ash for cooking.
For example we burn branch or straw.
Ash is used with bitter vegetables and vegetables with hard stalks.
Ash makes the tasteless bitter and it helps make stalks softer.

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posted by 寺庵 at 22:56| Comment(0) | TrackBack(0) | Japanese Events and Food

2012年03月14日

Purple cauliflower

Purple cauliflower is an interesting vegetable.

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When you boil purple cauliflower, the color fades but when you pickle it
it changes color to bright purple.

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The cauliflower’s pigment changes color because of the vinegar.

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posted by 寺庵 at 23:01| Comment(0) | TrackBack(0) | Japanese Events and Food

2012年02月09日

Jpanese traditional colors

There are many traditional colors in Japan.

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These colors are from the four seasons.

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The cloth’s color made of plants.

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In beginning colors ware made of seeds, flowers and plants.

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Now we use ink and dye to color cloth.

posted by 寺庵 at 22:53| Comment(0) | TrackBack(0) | Japanese Events and Food

2012年01月20日

Azuki beans porridge

January 15th.
We eat azuki beans rice porridge with rice cakes. Aduki beans color is a good luck charm. I went to Torinin temple in Kyoto on January 15th.Torinin temple has a special event every year. I ate hot porridge. It was nice , healthy and warmed me up.

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posted by 寺庵 at 23:58| Comment(0) | TrackBack(0) | Japanese Events and Food

2012年01月11日

Kagamibiraki

Kagamibiraki – The cutting of the New Year’s rice cakes on January 11th.
It is a traditional custom in the New Year.
We eat sweetened azuki soup with rice cakes in it (shiruko).
Azuki beans color (blackish red) is a good luck charm.

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posted by 寺庵 at 23:40| Comment(0) | TrackBack(0) | Japanese Events and Food

2011年11月10日

 Pickled Red Turnip

Pickled Red Turnip

(Ingredients)
1 red turnip
salt to taste

  …30ml vinegar (grain)
 …20g sugar
A  …small quantity of salt
  …water to

[Haw to prepare]

1 Cut the turnip into thin slice about 1 mm thick.

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2 Sprinkle salt on the turnip and put it in a draining basket.
3 Wait about 10 minutes,
4 Press the turnip with your hands to release the water

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5 Drain the pressed turnip.
6 Put the ingredients of A in a bowl.
7 Dress the turnip with E in a bowl.
8 Put the turnip in a refrigerator for one night.

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9 Eat the turnip the next day after it absorbs the seasonin
posted by 寺庵 at 23:55| Comment(0) | TrackBack(0) | Japanese Events and Food

2011年11月02日

My Giant Yuzu!

Last Monday a student gave me a Giant Yuzu.

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Yuzu are Japanese limes.
It looks like bumpy lemons, and can be stored for two months.
Yuzu peel has a good smell and it is used in Japanese clear soup.
It was said that Yuzu keep bad luck away so in the New Year we put yuzu in the entrance of our house.
posted by 寺庵 at 23:59| Comment(0) | TrackBack(0) | Japanese Events and Food

2011年10月20日

Japanese Autumn Food PartU

Autumn is harvest season. One of the autumn foods are mushrooms.

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There are many types of mushrooms but this time I would like to talk about
matsutake mushrooms. They have a rich aroma and are very expensive.
They can be roasted , grilled, steamed with rice. They are very nice!
I make steamed matsutake mushroom with rice every year. For one of my
temple’s ceremonies.

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posted by 寺庵 at 23:35| Comment(0) | TrackBack(0) | Japanese Events and Food

2011年09月07日

Autumn is coming

I went to Kyoto yesterday and sky was clear.

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Autumn is the harvest season because there is a lot of delicious food and eat too much.
I went shopping in Kyoto Station and they had many special food (sweet potato, chestnuts, green Japanese pumpkins and matsutake).

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pine mushrooms

It seemed like autumn is coming.

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Jpanese cake chestnut taste
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Japanese cake sweet potato taste
posted by 寺庵 at 22:15| Comment(0) | TrackBack(0) | Japanese Events and Food

2011年09月01日

Japanese Summer food part 3

Eggplant

This summer is very hot so we have to eat and sleep well.
The eggplant is a vegetable that represents summer.
They come in all shapes and sizes.

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Small,round,medium,long and large.

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There are many different ways to cook eggplant- grill, simmer, deep-fry and pickle.

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You should try to make many dishes using eggplant!
posted by 寺庵 at 23:18| Comment(0) | TrackBack(0) | Japanese Events and Food