カテゴリー: Asian Food

I hung up Eighteen Persimmons to Dry.

Persimmons we get in Niigata are usually bitter one. Those persimmons can’t be eaten if nothing has been done for the bitterness. There are several ways to get rid of bitterness from the persimmons, for example, just freezing them. But I like the way using strong alcohol. Yes, it should be stronger than 40 percent. I had done “Astringency Removal Process” with alcohol through the last week. And then I realized that there were too many persimmons to eat for two people who are my old mom and me.

So, I decided making “Dried Persimmons”. I peeled them, tied the strings, and sterilized them with boiling water.

And I hung them under the roof. This was yesterday. I added six this morning. So, there are eighteen persimmons that are being dried in the air. I hope they will get sunny days by coming winter. The climate in Niigata in late autumn is humid, which is not good for persimmons to dry.

Shiso Seeds Marinated in Soy Sauce, Good to be Served on Top of Rice.

They are almost a kind of weeds in my garden, but “Shiso” is growing many places. They are now having seeds.

And people around here like marinated shiso seeds with soy sauce very much. I decided making it this time. I gathered seeds from green and purple Shiso, and got the amount of one bowl of metal colander.

I removed seeds from the stem by my finger, one by one.

I got 132 grams of seeds. Of course, the weight of container is deducted.

I put salt on them. I tried putting salt of 10 percent of Seed’s weight.

Next day, I washed the seeds and marinated with soy sauce.

Putting them on top of Rice, and I ate it. I felt it was like a taste of autumn season.

Now the Season of Persimmon, Got to Get Rid of Bitterness with Strong Alcohol.

This year too, I have got some persimmon fruits on the tree of a bitter persimmon “Koyo”.

I poured strong alcohol onto a small dish. And put the upper part of persimmon into it about ten seconds.

Then I put three persimmons into a plastic bag. I hope I will be able to eat them in several days. The strong alcohol I used was made from Gāoliang (高粱). I guess its smell will remain until I eat those persimmons.

Oh, by the way, now it’s the time for me to work a lot on my garden before the winter comes. So probably I will not be able to write a post of “Japanese Learning” for a while.

What I ate Two years ago

It takes long hours for me to write the posts of “Japanese Learning”. Now I have reached the section 40 of “Minna no Nihongo”. That means the items to learn are gradually reaching the intermediate level. This simply increase my effort to write explanations about what are written in the exercise A. In the second book, the number of the exercise As in one section is less than in the first book. So, each exercise A has more volumes than before.
I spend several hours for one post, but at the same time I have to do many house chores. Plus now is the season to work on the field.
Though I want to finish the section 50 until the year end, I am not sure if I can make it or not.

Don’t cut the Upper part of Onions when Harvesting them

If you cut the upper part of onions when you harvest them, you would find it difficult to hang them. It is necessary to hang them in order to keep them long.

Though nothing has to do with the title,

I don’t like artificial color for food.