A memory of a new start of this nagi (nageia nagi, Asian bayberry), which is also divine tree in some of the famous shrines.
Mom planted it in small pot before and now wanting to replace the sazanka tree with it. Transfer to a bigger pot allows it to grow bigger.
This years first matsutake mushroom is from Canada, 1000 for three, very reasonable and cost effective. Half of them were enough for matsutake rice, so we had a lot left enough to make a soup – dobinmushi/osumashi.
Rice is as usual, exchange 20ml of water to milin, add salt and soy sauce for flavour and we should add fried tofu for deeper flavour. Usually because matsutake is so precious and expensive that people only cut a small matsutake into small pieces. This time we pretended rich and cut them into big chunks ;P then darling claimed later that too much matsutake decreased the feeling of preciousness.
Dobinmushi literally means a soup cooked in a very small china pot and drink with a tiny cup every time. That’s why mom strictly measured the amount of water, only 2/3 bowl for everyone. Seaweed dashi, sake, milin, matsutake, salt, soy sauce, a bit tasty than osumashi. Finished up with quite a few of sudachi, a Japanese sour citrus, usually pair with grilled sanma dish.
Second time making white bread myself with mom, from https://www.bakingmad.com/handbaked-traditional-white-loaf-recipe/
12g dry east with 150ml lukewarm water and 1tsp sugar. Leave for 15 min in warm place until 1cm high and covered with frost. *my room was not warm enough I think, for both yeast and prove*
500g bread flour, 1 tsp salt, 15g softened unsalted butter, 150ml lukewarm water plus yeast water, mix and knead for 5-10mins. Leave in warm place until double in size. Knead another 5-10min until smooth, put it on baking plate lined with baking paper and oil/butter (made bottom crispy and little burnt) leave it in slightly warm area until double in size. (*Covered with glad wrap without oil, stick the top of the bread*).
Dust with flour and Bake in 230C for 15min then 190C for another 15min. *i baked it 20min and 20min, a bit too long I think, cover is really thick and crispy. Taste not as expected, bread is not proved enough, but nice with calpis butter*
2015.06.23 First momo come to Vege shop, unfortunately their own momo in Shiga was not good at all this year T.T grape is still okay though. Wakayama momo they were selling, supposed to buy two or three only, then Darling end up buying the whole box!!! And since we are going to make jam, he gave us another box of not tasty ones…Full of love but …
Second time to Ise Grand Shrine, it’s said we should visit 7 times in our life for our happiness? Despite darling has been there more than I do, he has to come at least another 5 times 😀
on Mother’s Day, we come to Wakayama, decided in the morning at four o’clock, to treat mommy something she wants to have, Shirasu on rice スーパーしらす丼, and visit Awashima Shrine.
Country road 26 after Sakai is quite country feel, mountains on the left, and few shops on the side of road.
Weather is not that clear too 🙁
It’s the shrine for females, we bring brand new underwear to wish? And on the 3rd of March, the girl’s festival, lots of people come to make their prayers, and bring old dolls …
This year’s spring is full of takenoko たけのこ. From the very early 新たけ to the late big ones.
As soon as get home, cut the top part and one outside layer, boil with few drops of white rice and whole dry chilli. Not nuka because of the smell.
Leave in the same water and cool down can last for a couple of days. If cut and leave in clean water, change water everyday so it doesn’t turn smelly.
Wake up early my Darling, decided to go Kyoto since it won’t rain today.
But drizzling a bit on the way, cloudy and dark sky, hope it will clear up later. Still 0730 anyway <3
Busy day we are going to Museum, buy vinegar, miso, meat, juice, and a lot more
And Darling’s birth hospital バプテスト病院<3
0007, darling still playing with his new toy, sleepless night again since last night. Everything is normal for him here 🙁