bottle tops

Yesterday morning, I was trying to get this mirin bottle open, when I realized there were two caps built into the one.

If you open the left size, you can squeeze out a small amount.

If you open the right size, you can pour out a larger amount.

Not the best way to find out while you are cooking (and need the ingredient right away), but I thought it was cool...

Have you seen bottle tops like this where you are?

gion matsuri

Was doing a little cleaning yesterday and came across this furoshiki that I think we received from a friend of the Gion Matsuri.

The Gion Matsuri is a festival that occurs during the month of July in Kyoto.

I remember the first (and last) time we saw the Gion Matsuri.

It was 2001, our first year in Japan.

I was not used to the summer temps and it was so hot and humid that I got heatstroke...

Not to say that I am anywhere near "used to" the summer temps here.

Anyway, I will gladly watch the parade from my tv (with a/c), but if you are brave enough though, I'm sure it would be something worth checking out...here's the schedule.

lately

Lately there are peaches at the markets.

Love the peaches here, most are perfectly ripened--the fuzzy skins just come right off.

So juicy and sweet.

Also found some local blueberries which were a little tart compared to the peaches.

What are you enjoying this summer?

espresso soda

Tried the espresso soda at City Bakery.

Love that there is a slice of lemon in there.

After I tried it the most stinkest dude sat upwind from me sending his stinkiness down towards me...gasp!

Thank goodness I was already finished eating...

Deodorant people!

kame no te

Have you ever had these?

In Japanese they are called "kame no te" (kah-meh-no-tay literally turtle hands)...in English they are percebes.

Thank goodness for the internet as everyone on Instagram told me about these so I knew what to look up.

Apparently they are a delicacy in Spain...they look pretty creepy to me.

Wednesday night, Satoshi brought these home...of course, he didn't have them refrigerated...do you remember his fish story?!

Anyway, I was leery that they weren't edible because they weren't refrigerated, but Satoshi insisted that he wanted to try them.

So, Thursday, I prepped them, you need to remove the "sucker" the part that attaches itself to rocks and other sealife like mussles...

My pinkies were up and gingerly touching them, there were occasional squeals as the buggers would squirt seawater at me when I cut open the pouch like thingy near the "sucker"...

Also, a website I read said to be careful not to cut yourself on the sharp parts...eep!

Here is what is to be eaten when you remove the sucker.

From another angle.

Then I boiled them in some salted water for about 5 minutes (as the website said).

The mussels that were attached went for another 3 minutes, but didn't open, so I threw those out.

Then, I get a text from Satoshi saying he met up with a friend and would be eating out...grr!

So he ate them on Friday.

I waited a whole hour before posting this pic on Instagram, you know, just in case we had to run to the hospital for food poisoning or something...I didn't try them for fear of food poisoning, but he said they taste like clams.

At least "we" experienced a new food thingy, but I don't think I would want to again.

mozuku-su

Have you ever tried mozuku?

It is a slimy seaweed that is found in Okinawa.

The slimy enzyme from the mozuku is what the Japanese call "nebaneba" (nay-bah-nay-bah) and is what they believe helps them persevere the heat of summer.

I can't remember when I first tried it, but think it was probably when we first visited Okinawa (pre-blog).

I like it because it is usually served in a sweet-vinegary sauce which is called mozuku-su.

I was at the market the other day and wanted to buy the pre-made type of mozuku-su, but of course, there was artificial sweeteners in it, so I decided to try my hand at doing it myself.

It was so easy.

Rinse the mozuku (about 200 grams).

Make the sauce.

Sanbaizu : makes about 1/2 cup
3 tablespoons shoyu (soy sauce)
3 tablespoons vinegar
3 tablespoons mirin

Heat to burn off alcohol of mirin and cool.

Add to shoyu & vinegar.

Drain mozuku well and add 3 tablespoons of sanbaizu to it.

Enjoy!

NOTES: Mozuku-su can be served with okra, cucumber and other summer veggies. I've also had it fried as tempura too.

I'm glad I did this myself. It is super easy and I know what it is in it.

Today is Tanabata, but it looks like we may get more rain, so we probably won't be able to see the stars tonight.

Have a nice weekend.

city bakery

Krazy weather this week...Tuesday, we had a typhoon pass over, luckily we didn't have any damage.

Then yesterday, it rained all.day.long.

Kyushu wasn't lucky and got hit the hardest with flooding and landslides.

I hope they find those missing and are able to return to their daily routines soon.

On to today's post...the last time I had a shakerato, was when I tried it for the first time at Coffee Labo Frank.

When I saw it on the menu at City Bakery, I didn't see the "alcohol" written next to it...

City Bakery's version has some red wine in it...

Not the best choice with breakfast (mixed berry scone)...but as reader V says..."it was 5 somewhere"

Am looking forward to trying their espresso soda (non-alcohol) next...