February.

February.

Tuesday, 2 February 2010

February is here, and that means I'm a year older. Yes February 1, my birthday. Aquarian.

So yesterday in the late afternoon, I decided not to work much and took myself to a movie in Ginza. 500 Days of Summer, it kept me smiling all the way through, was good :) Then I got some lovely macarons from Laduree and hurried home as the rain was said to turn into snow later, and it did! First snow this winter in Tokyo. So pretty, as long as staying inside a warm home.

The last photo -my breakfast today, some macarons from yesterday, chocolates and kompeito which I had been given. I know it's too much sugar, but outside all the trees and people's roofs are looking as if covered with sugar so why not me, I guess I can be excused just for today ;)

The top photo is a birthday card I received from this shop, a "Happy Birthday To You" message printed in a large classic Japanese font. How perfect! I thought. Check out the lemon coincidence here in this post.
　
Oh, and also February brought her to Tokyo!!

Comments: 43

Nanakusa-gayu

Nanakusa-gayu

Friday, 8 January 2010

I meant to post this yesterday, but in Japan 7th January is the day we eat "Nanakusa-gayu" （七草粥） which literally means seven-herb rice porridge. Another Japanese customs/traditions from the part of (or the end of) NewYear Celebrations.

People tend to eat and drink A LOT during the new years in Japan, so to eat something light and healthy like Nanakusa-gayu on the 7th day of the new year is thought to give worn-out stomach a good rest. But actually it is believed to bring longevity and health if you eat it on this day. I do it mainly for the former reason though.

The New Year is really important in Japan and there are SO MANY customs and traditons regarding New Year, but there aren't so many that I follow. This one is nice and easy (and tasty!), the seven-herb is sold at the suparmarkets so I do this every year :) (Actually we are supposed to eat it in the morning of 7th Jan but I couldn't be bothered cooking when i woke up so I cheated by doing it in the evening for a quick and easy dinner.)

The seven herbs (edible wild herbs they are) are:
Japanese parsley (seri), Shepherd's purse (nazuna), Jersey Cudweed (gogyō), Common chickweed (hakobera), Henbit (hotokenoza), Turnip (suzuna), and Daikon (suzushiro).

Comments: 17

Tea macarons from Sadaharu AOKI

Tea macarons from Sadaharu AOKI

Wednesday, 1 July 2009

I looooooooove macarons! Especially the ones from pâtisserie Sadaharu AOKI paris.

Sadaharu Aoki is one of the most successful Japanese patissiers who has beautiful boutiques both in Tokyo and Paris. (The boutique is all white and really lovely but they don't allow photographs so no images.) He's famous for using green tea "macha" for everything he makes, well green tea macarons aren't new at all now, but how about Genmaicha（玄米茶）or Hojicha（ほうじ茶）? Maybe they've been around for a while but I had them for the first time and they were lovely! This time I chose all tea flavours: Macha, Genmaicha, Hojicha, Earl Grey, Kuro-goma (black sesame) and Salt Caramel. Well I know the last two are not tea, but Kuro-goma sounded nice and Salt Caramel was to add a bit of colour... Oh I'm so in love with these tea flavour macarons, I need to go back there soon!!

In Tokyo, you can find pâtisserie Sadaharu AOKI paris at Tokyo Midtown (Roppongi), Shinjuku Isetan and Shin-Kokusai Building (Marunouchi).

Comments: 9

Homemade Umeshu

Homemade Umeshu

Monday, 15 June 2009

This year's ume (Japanese plum) has arrived and it's making umeshu time! We can get good ume for making umeshu only at this time of year - we use unripe green ones for this and they need to be really fresh. Oh they smell beautiful.
Normally Umeshu is made with shochu or sake, but I love using brandy. This is my third year of making "brandy umeshu" - it's the best!

After about 10 hours, rock sugar start to melt and it looks like this.

And after a year (of waiting and tasting), this! Look how they've gone so smaller and wrinkly, all the good stuff has come out. They don't really look so beautiful now... I probably should have taken the ume out sooner but anyway.

They say you can start drinking it after 3 months, but I wait at least for 6 months. When it's over a year old, it gets really good :) I always try to keep them for years but it's hard to resist and my 3-year-old umeshu is almost gone.... Can't wait till December to try my new umeshu now!!!Check Umeshu on Wikipedia, and here is a really good all-you-need-to-know-about-umeshu post.

Comments: 20

ajisai saita

ajisai saita

Thursday, 28 May 2009

Ajisai (hydrangea) from my potted garden at the front door is now finally all pink and that means our rainy season is almost here.

Comments: 10

Ame no Shizuku - Raindrops

Ame no Shizuku - Raindrops

Wednesday, 6 May 2009

I found a great way of enjoying the rain without having have to go out and get wet, I just have to look out the window with my camera! (I know some people don't mind rain but I have to say that I do.)

The first photo appeared in one of my favourite blogs the blue hour (rather surprisingly) in a photo mosaic, and is done quite nicely - it's nice to see my photo in someone else's place. good surprise and fun, thanks to Brian. And of course, to the rain.

Comments: 8