A Long Steep Street

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Day 2 on “Photo 101” – ‘STREET’

There are some other things I like to do as well as making & eating Food. Photography is one of them. Today’s theme for “Photo 101” is ‘STREET’ so here it is.

This street is a long and very steep road. I wanted to capture how big the slope is on my camera but it was much more difficult to do than I thought. Both ends of the road are almost like a hill and the middle of it is the lowest part. It is actually like a valley. But unfortunately you can’t get this impression in the photo. Or can you?

I don’t have a very expensive camera yet. I wonder if a better lens could have created the vision I wanted.

Me & Supermarket in my Home Town, Japan

It’s been nearly three months since I started my blog. I am slowly getting what I have to do as a blogger but in order to do it properly I am going to follow the instruction of “Blogging 101” & “Photo 101” for the next few weeks. Today is Day 1, so let me re-introduce myself to you. 

 

Who I am and Why I am here?

I am Japanese and live in London. I like creating things, anything visual but particularly FOOD. I love eating and making food. So did you guess? Yes, I am a Food blogger. I post what I make & eat or show you something I think interesing.

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As a Japanese foodie I would like to introduce you to Japanese food other than just Sushi. I am passionate about making Japanese Sweets. They are very different from any western sweets. Many of them are Dairy/Egg/Gluten-Free. I have been planning to post ‘How to Make Japanese Sweets’ for a while, however, I had to rearrange my plan to post starting from the very basics. So it is taking a little bit longer but don’t worry I will start posting very soon.

 

Supermarket in my Home Town, Japan

I just came back from Japan and my blog is in the middle of the report on Visiting Japan, so for another assignement ‘HOME’ I introduce to you the Supermarkets in my Home Town in Japan.

There are three supermarkets near my mother’s house. They are all ordinary sizes and nothing special in Japan. However, what you find there is a feast for the eyes.

‘Sashimi’ always looks so fresh & very inviting in Japan.

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Guess what this is?
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Depa-Chika with Beautiful Sweets & Hanami Bento

Prawn Crackers display デパ地下 和菓子 えびせんべい

‘Ebi-Senbei’ – Prawn Crackers are famous savoury/sweets from Nagoya

If you are Foodie and when you are in Japan one of the places you must go is ‘Depa-Chika’. It is the shortened name for the Basement (Chika) of the Department Store and it is basically a Food Court. Lots of small food shops gathered on one or two floor in the Basement of a Department Store that sell all sorts of food, savoury or sweet, and drink.

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A very noticeable thing in the Depa-Chika is that their products are displayed so beautifully, particularly in the Sweets shop section.

Depa-chika Japanese Sweets Wagashi デパ地下 和菓子

Wagashi – Japanese sweets on display

Depa-chika Prawn Crackers デパ地下 和菓子 えびせんべい

Prawn Crackers with pretty patterns

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Afternoon Tea with Cranberry Scone and Clotted Cream

Afternoon Tea with Cranberry Scones

A little break from the still ongoing Report of food story in Japan.

When I go back to Japan I take some little gift to my family. I found it is quite hard to find something nice that the gift-receiver can enjoy and also not be too expensive… So now I always take some FOOD.

This time I took some Butter and Clotted Cream as well as some sweets. WHY Butter?? Well, you may find it strange but there has been a shortage of Butter in Japan for years! As soon as the Butter section shelves are filled in a supermarket, it empties very quickly. And they are much dearer in Japan. It is same for other dairy products such as cheese or fresh cream.

I like Clotted Cream. Of course I don’t have it regularly. It’s too rich but having it on Hot Cross Buns is a Must to have at Easter time. You normally don’t find it in Japan. This was not the first time I took Clotted Cream to my family. I know it is a little too fatty and high calories for my mother but having it once a year does no harm and I just wanted her to enjoy something she doesn’t usually have.

So I made Cranberry Scones to have with the Clotted Cream.

Cranberry Scones

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‘Hitsumabushi’, Tofu and Ultimate Fast Ramen in Japan

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During my stay in Japan I went to several restaurants and enjoyed Japanese food very much. Only the problem was that I tend to forget taking photos. So these are the only photos I can show you here and the rest of the food just stays in my mind and my stomach. Sorry.

My home town Nagoya became one of the Foodie Capitals (check ‘Nagoya Meshi’) in the last 10 years or so. That was after I started living in the UK so I am not quite sure which food actually belong to this category, however, I can tell you that the biggest of all Nagoya-Meshi is certainly ‘Hitsumabushi’.

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‘Hitsumabushi’ – Grilled Eel in O-Hitsu the wooden pot

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Visit to Japan – Onsen Inn and the Dinner

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Huge Cat statue at Okage Yokocho in Ise says ‘Please do not wake me up because I’m so full up’

Now I am going back to my report on visiting Japan.

When you go to stay in Japan there are many things you really should do (apart from viewing Sakura blossom in springtime). One particular thing you should NEVER miss is staying in ‘Onsen (Hot Spring) Inn’. Unlike the western hotels the evening meal and breakfast are strongly part of the stay and they are rather good ones. Japanese Inns quite often serve very traditional food with lots of local delicacies.

  During this time of my stay I went to visit Toba where locates by the sea and went to Ise for visiting one of the biggest Shinto Shrines ‘Ise Jingu’ the following day with my mother.

After checking in to the Onsen Inn we were welcomed with a little Japanese sweet and ‘Matcha’ Greet tea. After resting a little in our own room we moved onto our mission – bathing in Onsen! The Onsen had an outside space which faced to the sea directly.

By the way Onsen is normally a public bath sharing with other visitors. All the Inns have a separate bath for men and women but there are some baths for both genders occasionally.

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The plaque on the wall says the Health benefits of Onsen water, such as Neuralgia, Joint Pin, Frozen Shoulder …

One thing you should have in your mind is that if you have tattoos on your body you are normally not allowed to get into a public bath in Japan. It is because the people who have tattoos are always associated with ‘Yakuza (Japanese mafia)’ in Japan and tattoos frighten other guests in the public bath.

Anyway, right after bathing we were served very refreshing ‘Yuzu’ flavoured sorbet in the lounge. Yuzu is one of the many citrus fruits we produce in Japan. Because of its fragrant scent it became very popular in the UK recently. Lots of chefs use it nowadays and you hear the name in TV programs like MasterChef of even Great British Bake Off.

In this Inn that we stayed in the dinner was served in our own room.

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The Dinner menu

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The first round of the dinner at the Onsen Inn

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Sakura Manjyu

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I’m in the middle of the report about the visit in Japan. However, I created this sweet from being inspired by Sakura/Cherry blossom in Japan in Spring time and cannot resist introducing them here any longer.

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[Sakura Manjyu]

Yes, these are the sweets I have used for the banner of this website. It is a type of Japanese sweet called ‘Nerikiri’. Its ingredients are white bean, sugar and rice flour. That’s all! So they are free from gluten, egg, dairy and even oil/fat. Very simple but it need a bit of practice to shape each one of them by hand into Cherry blossom or petals.

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The Rice Flour used for this is ‘Shiratamako’ which is made from glutinous rice ‘Mochi-Gome’. Although it is called ‘Glutinous’ this stickiness of rice is coming from the molecules of ‘Amylopectin’ and not from Gluten. The difference is that Gluten is Protein found in wheat and Amylopectin is a huge starch compound made of many sugar like molecules connected to each other so that it is Carbohydrate. They are completely different substances. By adding a small amount of sticky rice to ‘Shiro-An (White Bean paste)’ the texture becomes stretchy and bendy just like plasticine. When I add a little bit of natural food colouring it becomes more like a real cherry flower?

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When I have a market stall people often think these ‘Nerikiri” sweets are marzipan, but “NO” they are nothing like marzipan. You can shape each individual sweet by hand as you like so that it has to be skillfull to make ‘Nerikiri’ and the process is very time consuming. Among all Japanese sweets they are rather posh ones, I must say. They are often used for traditional Tea Ceremony because of its sophisticated delicate finish.

Although it is simple enough to make ‘Nerikiri’, in order to understand this sweet I have to start from explaining how to make ‘Shiro-An (White Bean Paste)’ first. It means I have to wait to post this recipe until I mention ‘Shiro-An’ making. Sorry for keeping you waiting. 💓

Japan in Spring Time – Sakura/Cherry Blossom

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This became the post fact report, but I have been to Japan from the end of March and I just came back from there. So I will write about my visit in Japan in the next few posts regarding these topics.

  1. Japan in Spring Time (Sakura/Cherry Blossom)
  2. Onsen Inn and the Dinner
  3. Restaurants, Fast (Food) Ramen and Other Food
  4. Food Shop situation in Japan – Depa-chika
  5. Food Shop situation in Japan – Super Market
  6. Food Display in Japan

Japan has four completely different seasons and each one of them has its own good side. In my opinion Spring is the best season to visit Japan. One of the reasons for this is of course the famous Sakura/Cherry blossom. You get surrounded by Sakura/Cherry Blossom scenery anywhere you go. When you see the dense but fluffy pink clusters you cannot stop feeling very celebratory and having a supreme moment of bliss.

buds for webThe winter in 2014-15 was actually quite severe in Japan which brought lots of snow in many places especially in the north. When I arrived to the country, the weather seemed finally becoming milder and the cherry tree’s flower buds were just about to open … and then the cold air came down again and it became like winter suddenly. There was even blizzard in the northern part. I was glad I took my thick jacket with me as well as two lighter ones in my suitcase, however, I had to wait a little bit longer to see the buds open.

Actually the opening of Cherry Blossom is a big deal in Japan. People are looking forward to seeing the great scenery. We have a ‘Sakura Forecast’ on TV news every day in spring that shows the ‘Cherry Blossom Front’ telling people in which part of the country & when we can see the blossom.

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Sakura Blossom Front (sakura.weathermap.jp)

When finally the flower buds start opening, the Sakura Forecast tells which part of Japan you can see the blossom. Surprisingly Nagoya, the city where I stayed, was the second earliest place declared that Cherry blossom’s opened this year. That is unusually early for the city and very rare. So we did have the Sakura Blossom at last after waiting for a while.

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Once Sakura trees became nearly in full bloom I visited several famous spots in the area to view the scenery. They were Nagoya Castle, Tsurumai Park and Yamazaki River bank.

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Nagoya Castle through pink shades of Sakura. Shame the sky was not blue …

I have been to the first two of these places to view blossom in the past, however, it was Yamazaki River that really amazed me with the scale and the beauty!

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Yamazaki River at dusk. Dense pink canopy continues for several miles

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People enjoy walking along Yamazaki River with many Sakura trees in full bloom

Comparing to other places where people sit down feasting underneath the light pink canopy until the late night, along the Yamazaki River people were just admiring the beautiful scenery. Some area was lit up to show the different look during the evening which created another great atmosphere. Many bats flying around over the river showed that balance of nature is well protected in this area too.

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Yamazaki River at night (Photographed by Yuuta Hibino)

So, what was my thought? Excellent! Even just for seeing this view it is worth visiting Japan. It was very nice to see the city covered in pink fluff and everybody appreciating the scenery. Lots of people, including many foreign tourists, visit the spots for walking, taking photos, having picnic or just quietly viewing.

I thought we are very privileged living in this fortunate part of the world without worrying about starvation, sheltering from bombing or escaping from massacre. We also should not forget that so many people who lost family members in the 2011 earthquake/tsunami disaster were viewing the same sight under the same sky. It is important to appreciate whatever you have at any time.

Happy Sakura Viewing.

The First Sign of Spring in My Garden

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We have the first flower/bloom in a year in my garden right at the moment. It is Camellia. It was already here when we moved in so I don’t know the specific horticaltural name unfortunately. It is ‘the red blossom one’. The blossom is rather nice but it had a tough few years. It was maybe because that Blue Tits seem to like pecking the buds and it was not given the chance to open them properly. Although it does not have millions of blossoms even this year, it created good enough number to admire. Well done Camellia. You made me very happy.

I don’t do any gardening during winter. When the sunlight starts becoming slightly brighter and it gets warmer, I notice the first sign of spring in my garden. I can see it even through the window of the back room. When I notice this first sign of spring there is one thing I have to do. Although the sky is brighter, the air is still quite cold so I often hesitate to do the task and delay…

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What I see from the window is Clematis, Clematis on the trellis which stands right next to the back room. I can see tiny buds are appearing from the almost dead looking stems. During the growing season Clematis’ stems tangle up each other and it goes in all sort of directions. It is only in its dormant period that I can see the structure of the plant without any leaves. You should tidy up and navigate the stems to the right directions right now so that it will look good in summer time.

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Buds are starting to appear from almost dead looking stems of Clematis

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But you must hurry to do the task! Because once you notice the newly appearing buds, they start to grow very fast. If you hesitate going outside, it will be too late to do the task and the leaves are tangled up in the blink of an eye. Almost every year I hesitate to go outside a little too long and struggle to do the task properly later.

However, this year, I managed to do it already without any hesitation. I even re-painted the trellis. No tangling at all.

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Oops, some leaves are painted as well.

I just hope the Clematis flowers well this year. Last year it was not its best at all.

Happy Gardening.

Apple & Plum Crumble Biscuit Cake

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After the ‘Blueberry Challenge’ we still have many fruits left. I wanted to use plums this time. The first idea that came to my mind for using them was Crumble but just normal Crumble is nothing special. I also wanted something biscuity & cakey, so this had to be ‘Crumble Biscuit Cake’! Plums and apples always make good Crumble so no need to worry about the flavour combination here.

Only the possible problem was moisture from the fruit might make the cake too soggy. That is why I created an Oat Biscuit layer at the base.

So, I did the following

  • Make Oat Crumble and place it at the bottom of a tin. Press it down with the back of a spoon to make a flat base.
  • Make cake dough mixture and add into the tin on the Oat Biscuit base.
  • Add chopped Plums and Apples on top of the cake mixture and sprinkle some plain Crumble on top.
  • Place the tin in a preheated oven at 180 degrees and bake for about 25 minutes till it becomes golden colour at the top. Or bake until the skew test comes out clean.
  • Wait until it cools down before cutting into pieces.

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This cake has basically been composed of three layers – Oat Biscuit base, Cake part in the middle and Apple & Plum Crumble on the top.

It was a delightfully crumbly cake.

I have been cooking & baking always with my instinct and not used to measuring all the ingredients whilst making something … It means I haven’t specified the recipe for this Biscuit Cake yet. I will continue searching the best recipe for getting the best result. If anybody fancies making this cake please send me a message, I will post the recipe soon.

Happy Healthy Eating!