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Cooking


Found some blooms of nirin-sou. Cute.

 


Rape blossoms everywhere in the garden. It seems the veges “naturally” decided to start flowering rather than make their leaves and roots thick and fat.

 


So I picked some of these by-products and enjoyed them quite “naturally.”

 


I fried some and boiled some really really lightly. Because I wanted to enjoy the flavor and the texture these stuffs naturally have.

 

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After a couple of days rain, Shiitake mushrooms bore their fruits.

 

And young shoots of bamboo showed their faces, too.

 

It’s time to dig them up.

 

We often boil bamboo shoots with soy, fishy soup stock and with some sugar maybe. They are so tender and crunchy at the same time. They bring us the joy of Spring with their fantastic smelling. There is nothing better than freshly cooked bamboo shoots in this season, I can say.

 

Wanting to be more eco-friendly somehow, we boiled some beans by the bonfire.

 

This is how we cooked. An improvised charcoal cooker. Quite nice to use I can tell. In the other pot on the right, we also boiled some red beans to make Oshiruko soup, which is sugar sweetened and of course delicious.  A typical winter treat in Japan.

 

I like to make bonfire very much. Watching flame makes me feel cozy.

 

After the several hour back-breaking work, we had a break and cooked some sweet potatoes.

 

First, we wrapped potatoes in wet paper, then covered them with foil and put them directly on hot charcoal.

 

Then we put a shallow tin pot upside down on the potatoes and made fire upon it again.

 

About 40 minutes later, potatoes were beautifully roasted. Soft and sweet. We enjoyed them very much.

 

We cooked some fish, too. They were so good as well, haha. Actually, these fish had been pickled in salt water and then sun dried. The traditional Japanese way to make fish well preserved and taste better than raw ones.