Umeshu update: it is almost two months and the ume have sunk in the largest bottle and the color of the liquer is getting darker.
Recently with his tour guide friends, Satoshi learned how to make washi (Japanese paper) and also re-learned how to make origami cranes.
Sunday, he was folding and folding and folding, I helped him whenever he would get stuck...He was impressed that I already knew how to fold them.
My sun umbrella has a slit in it…I've had it for 16 years now, and I've also noticed there are tiny holes, I guess when the slit and holes get bigger, it'll be time to get a new one.
Made nasu kabayaki the other night and used the leftover kabayaki sauce to coat some aburaage that I sauteed in a pan with some red bell pepper, the aburaage gets crispy and the sauce caramelizes onto the aburaage.
I liked this and want to try this with the thicker fried tofu.
Been wanting to try Roka’s curry for some time, but with the pandemic I haven't been able to get out to check them out.
Luckily 7-11 collaborated with them and came out with a Roka plate 702 yen tax included…lu rou fan and spicy chicken curry…delicious!
The spice creeps up on you, I would get this again and look forward to eating at their shop in the future.
Since returning to Japan, the heat had humidity has been pretty brutal in Tokyo. (apparently while I was in Hawaii, the heat and humidity in Japan was worse!)
While in other areas of Japan, they have been having non-stop rain and flooding.
Global warming is real.
Tried Omma Foods’ bulgogi bento…515 yen (tax included), it was delicious but seemed more like japchae…I also bought their homemade yakiniku sauce to try 258 yen (tax included)
It is supposed to be used as a marinade, and says to add garlic and sesame oil to your liking, we tried it last night.
Not sure if it makes the meat tender, the meat was tender though, but flavor wise it was delicious, not too sweet.
Gonna try marinating chicken next.
We tried nectarines called "Summer Crystal" that were grown in Nagano Prefecture.
These were sweet, I'm glad we got a chance to try them.
Yesterday was a holiday, Mountain Day, we laid low since the daily case count in Tokyo is quite high.
I've attached a photo of my favorite mountain...
Have a safe weekend.
Kept looking at the bulgogi bento. It must be mislabled because it sure looks like japchae bap. I don't see any bulgogi, is it under the japchae?
ReplyDeleteAlso, did you do the aburage straight from it's package or rinse it off first? I did see a soranews post about making tofu kabayaki. It said it's kind of bland, but if you wanted to go vegan, it's good.
v
V, There was some meat underneath, but mostly was the noodles like japchae. I usually keep the aburaage in the freezer, I pour hot water over it, to take off the oil, then wrap each one with plastic wrap and put into the freezer. Super easy to cut when it is frozen and then I just stir fry it with veggies or make use a sauce like the kabayaki. I think this might be good as pupu, so want to try.
ReplyDeleteTake care!
Kat
I looked at the bulgogi label to see what it said and realized that I can't really read it. LOL.
ReplyDeletethanks! I was thinking you fry it straight without rinsing so it's oil would help crisp it up.
ReplyDeleteI love aburage!
v
lol Jalna :)
ReplyDeleteI usually pour hot water over the aburaage V, so that it takes off most of the oil.
Take care you two.
Kat
I think every kid in Hawaii learns how to fold origami cranes at some point - I know it was a big deal learning how to fold paper planes that flew better than my brothers! oh, and anybody who thinks global warming is NOT real has a brain full of beans. I honestly don't see a way out of this anymore.
ReplyDeleteMan, it's been super muggy here Kat! Crazy weather. Love that last photo!
ReplyDeleteFolding paper airplanes was something I never got the hang of Rowena!
ReplyDeletehope it gets cooler for you Kirk!
Take care you two!
Kat