As far as my memory goes, this year’s rainy season in Tokyo seem to go back to a norm cycle of raining since the start, early June to the present day. It has been wet, raining, drizzling, mizzle, downpour, cats and dog…name it, it has been raining a lot and still no signs of end proclamation yet from the weather bureau. So this is our view from our kitchen, most everyday. Rather grim looking, not much sunlight. 今年の東京は「ザ・梅雨」というほど長雨が続いています。梅雨宣言がされた6月の初旬から今日までここ数年でほぼ連日雨が降っています。我が家のキッチンから見える朝の風景は雨、雨、雨。通勤の方々や学生さん、びしょびしょ、びしょびしょとお疲れさまでございます。 This weekend, our family friend, who takes cares of a piece of farm land outside Tokyo has brought to us, an unusual cucumber which I personally have never seen. Cucumbers in Europe and/or the United States tend to be large in size, but Japanese cucumbers as like our nationality are dainty and small. Apparently these cucumbers are as large as ones encountered in Ireland and Los Angeles, to know it is called “Kanda Suyo Long Cucumber” and “Sagami Hanjiro Cucumber”. さて、週末に我が家の友人で埼玉の方に畑を管理している人から珍しい胡瓜をいただきました。神田四葉胡瓜 （かんだすうようきゅうり）、相模半白胡瓜 （さがみはんじろきゅうり）というそうでどちらも私には馴染みのない胡瓜でした。神田四葉胡瓜 は細長く、30cmほどの長さと存在感は外国の胡瓜を伺わせます。相模半白胡瓜はお尻のほうが黄色くなっていて、半分くらいが白いきゅうりです。どちらもイボイボがかなりゴジラ風でサラダには堪え難い力強さを感じました。 しかし、調べると「神田四葉胡瓜」は中国山東省から日本人に知られる｡なんとなく硬い感じを受けますが、歯切れ良い食感と「やわらかさ」がある品種。 「相模半白胡瓜 」江戸以前に渡来した華南系｡ どちらも一晩考えて食材として使用してみました。 “Kanda Suyo Long Cucumber“, it’s origin seems to from China’s …
It’s already July, unexpected early arrival of summer (over 2~3 weeks) and departure of a short ‘rainy season’ which depicts an reflection in change climate. Temperatures are soaring to a level beyond body temperature of 36 degrees celsius (all over Japan) and the trend is an annual recurring tendency. Consequently, the harvest of fruits and my jamming works has been bumped up, at least over 2~3 weeks. Nevertheless, June and July being one of busiest jamming season, on being the use of Japanese plums, which we call ‘ume’. It is a sour plum which is used in numerous washoku dishes and no doubt ‘ume’ comprises our basis of our history, culture and Japanese nationality, our identity. Sa-Shi-Su Umeboshi ｜さしす梅干 ’Umeboshi’ is an authentic Japanese pickles which I am most certain you have encountered at Japanese restaurants or peeking out from the rice balls, ‘onigiri’, a extremely sour pickle made from the Japanese plum called the ‘ume’. The Sa-Shi-Su Umeboshi is not a traditional process but a easy short cut cooking which I’ve made this year and …
When the ‘rainy season’ comes, it’s ‘PLUM (UME) season’ in Japan. I am sure a lot of readers are familiar with the authentic Japanese pickle called ‘umeboshi’,
Did you know that making ‘sweet sour pickled ginger’ which we call ‘gari’ served free at sushi restaurants is extremely easy to make? The pink sweet sour beni shoga, called ‘gari’ at sushi restaurants
This ceremony was first posted last year for our very first grandchild and time has come for our second grandchild, now turned over 100 days in which to celebrate her first taste of food – a traditional Japanese ritual called ‘okuisome’.
Does anyone value the slow life? ‘Making pickles’ is one of Japanese traditions which is more of a mother’s recipe carried over through generations