What to do about Damage to a Fig Tree by Long-horn Beetles.

My another photo blog “LQ Laoshi’s Photo Gallery”(outside wordpress)



A fig tree is vulnerable to damage by long-horn beetles. Since the trunk of a fig tree is relatively soft, the insects make holes and go into the inside. In that case, the trunk of the tree becomes houses and also food. And then there will be so many holes on the surface and the trunk will have void inside. It quite often results in the death of the fig tree.

If it is in early stage with a little number of holes, injecting insecticide would be one of solutions. However, it means that the injected chemical could go up in the tree and reach to the fruits. So I don’t think injecting insecticide could be a solution as a countermeasure against long-horn beetles in a fig tree.

A practical solution is as follows. You need to accept the damage caused by long-horn beetles on a fig tree. In other words, you admit that a fig tree is short-lived. But it does not mean you need to give up the fruits. What you need to do is renewing your “main” fig tree in relatively short term. You make young trees using a branch and/or shoot that are taken from the existing fig tree. By keeping several young trees as the spares, and planting them every three or four years, you will get the fruits, even though some times the damage happens.

So, this year, I made three young fig trees using the existing fig tree’s shoot.

Photo taken in Niigata JAPAN


They were taken from a native Japanese fig tree. So those fruits are not so sweet because the species has not been improved like some western fig trees. But this kind is hardy and can stands for winter cold. Although its sweetness is not perfect, eating fresh is actually good. And a good thing is that I can make a lot of jam (jelly) and compote in autumn.

Photo taken in Niigata JAPAN

Flowers in someone’s Garden, not in Mine.

My another photo blog “LQ Laoshi’s Photo Gallery”(outside wordpress)



Photo taken in Niigata JAPAN


Photo taken in Niigata JAPAN


Photo taken in Niigata JAPAN

These flowers were planted at the edge of someone’s vegetable fields. They are not just growing vegetables, but those people have some kind of reserves in their minds such that enjoys beauty of flowers.

Photo taken in Niigata JAPAN

This flower is natural one that is growing by the platform on a railway station.

Metalhead is a Fish’s Name “Kanagashira”

My another photo blog “LQ Laoshi’s Photo Gallery”(outside wordpress)


Nothing has to do with a fan of heavy metal music. “Kana-” means metal and “Gashira” a head. So the fishes’ heads looked very hard and strong.


Photo taken in Niigata JAPAN

I bought them in a supermarket. They were local fishes so they were not expensive, even I would say they were cheap.


Photo taken in Niigata JAPAN

All three were placed in a pan, and then they were boiled. Actually it took time for me to remove their scales on the surface. Although I just threw most of the inside, I kept egg and boiled it together.


Photo taken in Niigata JAPAN

I usually use soy sauce for the taste when boiling a fish, but this time I used the salty soy-beans paste “Miso”.


Photo taken in Niigata JAPAN

They were on the dish. That means it’s ready to eat.

Cutting One Whole Sea Bream

My another photo blog “LQ Laoshi’s Photo Gallery”(outside wordpress)


Bones of a sea bream are sharp and hard. Sometimes people lose their lives by accidentally swallowing those bones. But it is sure that the sea bream is one of the best fishes to eat. The fish is always served in meals of any celebration in Japan.


Photo taken in Niigata JAPAN

The taste is good, but cutting the sea bream for cooking is not that easy. That is another problem with sea breams. These days I am just trying to learn how to cut many kinds of fishes that are available in the supermarket where I always buy food.


Photo taken in Niigata JAPAN

So this is what I have done with a small size sea bream. Please do not point out that thick meat remains on the back bone. Anyway, bones and the head were so hard that it needed some forces in my hand when cutting them. But that hardness could helped me a little when I was making two slices of right and left half bodies from the back bone. Yes, the bones can be a guide for the blade of knife.


Photo taken in Niigata JAPAN

I boiled the head, bones, and tails with salty water so that could be a nice soup of fish taste.


Photo taken in Niigata JAPAN

I grilled the half body slice. Salt was the only thing that I used for seasoning. I used no pepper, no spices of any kind, other than salt.
It was so nice for me to eat this with boiled rice, although I still had to be careful about bones.

イケエリ・ハナコ

My another photo blog “LQ Laoshi’s Photo Gallery”(outside wordpress)


数日前のこと、テレビををつけながら母と朝食を食べていた。私はテレビを背にしているので画面は見えなかったが、テレビが見える向きに座っている母が画面の文字を見て「イケエリ・ハナコ」と言った。変な名前だなとニュースの音声を聞いていたら、水泳選手の池江璃花子(いけえ・りかこ)さんのことだった。たしかに、そう読めないこともない。

Photo taken in Niigata JAPAN

庭に桃の花が咲きました。

Afternoon Walk in the Last day of March, Niigata, JAPAN.

My another photo blog “LQ Laoshi’s Photo Gallery”(outside wordpress)


So many Japanese bloggers do the same thing this time of year. It’s spring, and now is the time for cherry blossom “Sakura”.

Photo taken in Niigata JAPAN

Cherry trees were on the other side of the river. I wanted to cross the river to get there.


Photo taken in Niigata JAPAN

Sakura flowers were not in full bloom yet. Although it was not so clear, I could see Iide Mountains behind.


Photo taken in Niigata JAPAN

I could still see some buds of pink color.


Photo taken in Niigata JAPAN


Photo taken in Niigata JAPAN


Photo taken in Niigata JAPAN

The mountain in this photo is part of Mt. Gozu Ridge. They are lower than Iide Mountains. The altitude is less than a half of IIDE. So the snow remaining on Gozu became already very little.


Photo taken in Niigata JAPAN

I was walking on a river bank. And then I turned to where I came from, to go back home.


Photo taken in Niigata JAPAN

I saw vessels floating on the water when I crossed a bridge again to go home.

Not Circle, but Oval Dishes that are Very Useful.

My another photo blog “LQ Laoshi’s Photo Gallery”(outside wordpress)


Most of dishes are circle, but some are oval. I think an oval dish is useful because it fits the shape of food in many cases. Recently in a morning, I found one of oval dishes was missing. I use it to put a half toast for my mom every morning. Yes, the oval dish fits very well for the shape of the toast cut in half. I was looking for it in the midst of busy preparation for breakfast. I couldn’t find it. So I put a half toast onto a small circle dish. Edges were out of the dish so it was unstable and slippery. I worried it might get out of the dish and fall down.

I found the oval dish after the breakfast. It was in front of the photograph of my dad who died last year. On top of the dish were the sweets “Ohagi”. My mom offered that two Ohagi(s) to my deceased dad. Let me explain a little about Ohagi. It looks like a ball. At the center is sticky rice. And the ball of sticky rice is wrapped with sweet soy beans paste. The soy is usually a brawn/purple one “Adzuki”. It is very common to offer the Ohagi to dead person in equinoctial week in Japan.

I think there are differences depending on culture and customs as to how to deal with those offerings to dead person. In our custom, the food offered is to be shared and eaten by the family who are still alive. Sometimes I see the colorful sweets for the purpose of offering to a dead person are being sold in the store. They are unnaturally colorful because of use of artificial color additives. We don’t eat them, but for other type of “usual” food and especially sweets, we will eat them after a period of offering on the altar. Because of this custom, I have been eating a lot of sweets for more than a year. I am a person with a spirit of “Mottainai” that means not to waste anything.

But an issue is that my mom does not care about what type of sweets to be offered to my dad. She very often buys and offers fresh and moist sweets. It would not be a problem during winter time because temperature is low. But now is the time of spring. Even in Niigata, located in northern part of Japan, the temperature is going up day by day. It means that fresh and moist sweets don’t last long. For my mom, it is not an issue as to eat or not to eat those offered sweets. She just wants to offer sweets to her husband who liked sweets. That’s it.

So the issue is on my side only: to eat or not to eat. When my mom brought down two Ohagi(s) from the Dad’s altar, the surface of them looked dry. No mold was observed. The taste was uncertain. Edible or not? I thought how I was going to do with them.

Photo taken in Niigata JAPAN
Two Ohagi(s) on an Oval Dish


While I was thinking what I was supposed to do with Ohagi, my mom threw them into plastic tank in the garden. The tank is to make compost by throwing fresh garbage. That was the end of Ohagi’s fate. I always tell my mom to buy and offer the long-life sweets with longer days of “best by”. But showing an early signs of Alzheimer’s disease, my mom cannot memorize what I say to her. So she buys and offer sweets without caring about expiry date.

When it comes to an oval dish, a sad thing had happened. I posted recently about butterbur. And in the post I uploaded a photo in which butterbur was put on another oval dish. The dish was broken. My mom dropped it. Actually there was a pair of the same two oval dishes. So it is not certain the broken one was in the photo, but it is certain that the pair reduced to be “a single”.

Photo taken in Niigata JAPAN


I hardly fry in the kitchen. The day before yesterday I found small horse mackerels were being sold very cheap in a supermarket. I thought that was a good chance to practice to cut and open the bodies of horse mackerels. I did that 12 to 14 fishes and fried them. Shall I call them “Freedom Mackerels”?

Photo taken in Niigata JAPAN


My blog has got no visitors, no views for these two days. I found that I haven’t posted these days, so I wrote down this one. I spent two hours for my training to write an English post. It’s tough to me.