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Sunday, October 31, 2010

quince & cranberry holiday preserves




remember that red stuff in a can that used to add just the right sour-sweetness to the turkey, stuffing and mashed potatoes?

of course you do.

this could most certainly be enjoyed with all of the above mentioned pairings. and though it has the traditional tart-sweet flavor, the quince and candied ginger add a toothsome chutney-esque zing. plus i can't stop eating it on top of chevre each morning ever since it's inception. and i can only imagine it slathered across one of those warmed holiday brie wheels, or nestled comfortably inside the indent of a nut-and-buttery thumbprint cookie.

to top all of this off, it's about the simplest preserve i've ever made. so if you've been thinking about learning how to jam, then i say this one is for you.

now just imagine arriving, on thanksgiving day, or another some-such winter holiday feast, with a jar or two of this delight up your sleeve.

if word gets out you might just find yourself invited to a tad more of those little shindigs come next holiday season, and you certainly want that don't you?

of course you do.

;)

quince & cranberry holiday preserves

2 & 1/2 pounds fresh cranberries
1 & 3/4 pounds quince, peeled and cut into 3/4 inch cubes
6 ounces candied ginger, sliced very thin
5 cups sugar
5 cups water
pint and half pint mason jars

yield: approximately 6 pints

1. place 2 or 3 small plates in freezer to test set later on, prepare jars for hot water bath processing. no need to sterilize as processing time is 10 minutes.

2. place sugar and water in a non-reactive (stainless steel, or enameled cast iron) pan and heat on low until sugar is dissolved, turn up heat and bring to the boil.

3. once boiled, add quince and bring to the boil again. lower heat and simmer for a good hour until quince turn red and syrup begins to thicken.

4. add candied ginger slices and whole cranberries, bring to the boil, continue boiling on medium-high until the cranberries pop and soften. cook until set, approximately 20 minutes. test set by placing a teaspoon full on a frozen plate. put plate back in freezer for 30 seconds, run finger through, if it wrinkles even slightly under your finger it is set. make sure to turn the stove off as you are testing as you don't want to over set it as you are testing. if on the first try you find the it is not set, turn up the heat and try again in another minute or two.

5. fill jars leaving 1/4 inch headspace and hot water bath process for 10 minutes.

you can easily cut this recipe in half, forgo the canning part, and slide it right into the fridge for use during the holiday season if you don't feel like getting your hands wet just yet!



Wednesday, October 27, 2010

Sydney: something for each visitor

Continuously ranked as one of the most popular and desirable tourist destinations, Sydney is known for its ocean beaches, famous landmarks and beautiful harbors. There are a lot of staying options in Sydney: from cheap and affordable to luxury and highly comfortable, your choice depending only on the budget. Sydney, an important hub for entertainment, celebrations and businesses offer everything to makes your trip a memorable one. From special tourist attractions of the city to the beaches like Bondi and Manly and the beautiful harbor front located in the North Shore and Eastern Suburbs, Sydney has something for each visitor.

The hotels can be found in different parts of the city, making its exploring very easy. Tourist guides and car rental services are offered, thus making your visit a relaxing one. In addition, hotels offer spa and massage services as per your budget and requirements.

Popular tourist destinations located in and near Sydney include: Sydney Harbor Bridge, Darling Harbor, Sydney Aquarium, Opera House, Circular Quay and Sydney Wildlife World. The Museum of Contemporary Art, State Theatre, Art Gallery of New South Wales and Sydney Theatre are located right in the heart of this cultural city. The exquisite park lands of the Hyde Park, Centennial Park and Royal Botanic Gardens represents also a must visit and the harbor-side tourist attractions of Watsons Bay, Nielsen Park and Balmoral Beach are the perfect picnic spots.

Becoming a Star


So you want to be a star? You have the charisma, the looks and the talent, all combined? Maybe people respond to you, because you simply have that special something needed to make it in the entertainment biz. So how do you get there from where you are?



Even though you will not actually living the life of a celebrity, HP will help you feel like a star. How is it possible? By experiencing the instant fame of a star in your own paparazzi video. They came up with this new interactive video that allows you to embed photos from your computer or your Facebook account in order to see what it would be like to live the highs and lows of the celebrity lifestyle. With all that this implies: giant limousine, crowded parties, picture and name on the cover of the magazines, and everything else that make you feel very popular.



Below, of course, you will see my HP- Be A Star video. And therefore, for a few moments, I’ve lived the celebrity lifestyle in its entire glory. I’ve shined in my own light, followed my own path, and didn’t worried about the gossips, or paparazzi.



 





So, in order to have some harmless fun wasting just a few minutes all you have to do is to make your own video and then share it. You can start by leaving a comment to this post with your direct link of the video in order to let me know how your instant fame experience was. Visit also the HP Facebook fanpage in order to socialize and win VIP products. You will definitely ‘Like’ it!



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Tuesday, October 26, 2010

Discover Tunisia

Tunisia is ranked by each tourist in accordance with their priorities: some will come for the sea, others for Sahara, and others to discover the secrets of ancient Carthage. But, anyway, more and more people choose to vacation in this country. The main resort area of Tunisia is located along the Mediterranean coast of Hammamet to the island of Djerba. These tourists are attracted by the beaches covered with soft sand, opposite from the capital Tunis side coast until Tabarka, which is practically on the border with Algeria, which is not so popular, due to the beaches driven by rocks.

The options for excursions are not so many, having the opportunity to choose from a set of tours which will be available no matter where you stay: the ruins of Carthage, the largest Roman Coliseum in North Africa at El Jem, Kairouan holy city of Islam, with the oldest mosque and mausoleum on the continent. Besides this, directly in the sand, there are some other entertainment options waiting for you: air balloon, camel racing, horse riding, jeep safari. You can even leave the high dune on a snowboard.

Hammamet is one of the most popular resorts among foreign tourists. Last but not least is the fact that here is the fourth largest thalasso therapy center in the world. Besides this, Hammamet or the garden city of the country of sand, as it is called, has another special value: here it can be found hotels for every taste and price.

If you take the road from El Kantavi to Sousa, at only only 5 km, you will find the town of Sousse. This is not only a major resort, but also the third largest city of Tunisia, older than Carthage. Here should not be missed the museum of mosaic art, the Christian catacombs, or the old fortress. As for shopping, even if in Tunisia you will find mostly small shops with souvenirs and beach items, in Sousse there are a lot of shops, including fashion boutiques.

Fishing for Fun


Fishing is a lot of fun. Actually, fishing with my kids is the best family time we spent. Just getting outside and hanging around by the lake are the best moments we spend together. In the beginning, my kids used fishing as a way to get them to the lake on a nice day. Which is ok, since it gets me outdoors where I bond with nature. There's nothing more relaxing than sitting on the lake in my boat and leaving the stress of everyday life far behind. It soothes the soul, and in this fast world, it's a lot cheaper than a therapist. Also my kids discovered that they love to fish, once we've been out a few times.



When we had first in mind to start go fishing, I had to select the boat wisely. A boat that meets the requirements and objectives on what I want to do with the fish caught are the things to look at when selecting it. Then it comes the selection of the appropriate place that meets the desired duration of the trip. And don’t forget about the tackle, bait, ice and fresh water. The tackle is really a set of pulleys and ropes assembled to facilitate the mechanisms for hoisting and pulling. Bait is for luring the fish. Ice is for keeping fresh the fish caught during the journey. Lastly, the fresh water is for thirst quencher during the fishing trip. Wear comfortable clothes that are suited for a hot summer day. T-shirts and shorts are the greatest clothes to have in mind when you go fishing. Keep in mind that an additional t-shirt will also be helpful. Also, I don’t have to forget about the baseball caps for my kids. This is efficient in shielding the hot rays in the sun during the journey. Bring with you polarized sunglasses to see the fish inside water. After all that preparation, we are ready to go fishing. When we see the variety of fish that can be caught on the lake we go, it feels very good.





And after a couple of hours, when we are all hungry, we get back to the town in order to enjoy a pizza. Since the best place to do that is Pizza Hut, we are always anxious to get there. And they have also this offer of letting kids under 12 years eat free which was available all summer, and which have been extended until January 9, 2011. More specifically, it means that for every adult main course purchased, an accompanying child can choose from either a free 2 course kids meal or a free kids lunchtime buffet which includes pizza, pasta and salad. More details about this offer can be found at http://bit.ly/a1DhgJ.





Besides the Kids Eat Free offer, on the bottom of the receipt you will find also a code, which if it is entered at their website can get you great deals on a wide range of family activities and adventures including holidays, theme parks, zoos and more. In conclusion, it is a pizza to be enjoyed!



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Monday, October 25, 2010

Shopping in London

London it is definitely a place where you can never run out of spots to go to when you want to buy things. One of the best shopping places in town especially if you want to spend on luxurious items is Harrods, located in Knightsbridge. Browsing products in Harrods will take you at least two hours because of the wide range of things to choose from. The store started out in 1849, and has since then built its reputation as a premiere shopping place. Now, more and more famous people are entering its doors and the range of up market products just gets wider.

If you are a tourist who wants to avail affordable items and quality second hand goods, then going to London markets is a must. The Greenwich market is a popular getaway for shoppers who want to save and gain more as well. Unique crafts and art products, rare collectibles, and antiques can be found all around the market place which will become memorable souvenirs for loved ones. The one hundred and fifty stalls of Greenwich market during week end will surely make your day. In addition, the marketplace will take you to an international food trip because of the variety of the restaurants you can go to with Caribbean, Korean, French, or Italian cuisines.

For those who are fond of signature perfumes, the place to be is Penhaligon’s perfumery, nestled in Wellington Street in Covent Garden. There are various scented products you could take home to including sweet-smelling clothes, body products, body sprays, and a range of perfumes.

Another market where you can experience the identity of London is Brick Lane. The place is buzzling with market-goers finding second-hand items spread on stalls and Oriental restaurants serving different dishes from Indian to Bangladeshi dining places. It is only open for Sundays though.

In conclusion, visit London and enjoy the shopping places there and, who knows, maybe you will find what you are looking for!

Ideal Vacation: Hotel or House Rental?

Every year, for the holidays you have to find an affordable hotel at a warm beachfront destination. But if you decide to do a family trip to Maui, where the hotels are really expensive you will start looking for alternatives. For example, various websites are offering vacation rental homes that allow you to find a place in your budget with more space than you ever imagined.

There are pros and cons to choosing a vacation rental home over a traditional hotel or resort and it's definitely not for everyone. But in most cases a vacation home will give you more space, having also kitchens with beautiful furniture and laundry facilities, and it is more economical than a high-end resort hotel. If the unit is part of a resort or condo complex, you may have the use of additional recreational facilities such as a swimming pool, hot tub or tennis courts. Depending on the rental, many include amenities such as beach towels, coolers, lawn chairs and boogie boards.

The longer you stay at the rental the cheaper the rate, and often times the renter may throw in a free night or some other incentive. The other obvious perk is the money you save on meals by doing some of the cooking yourself. House rentals can be booked directly over the internet through one of the many sites specializing in vacation rentals. They also provide pictures and details of the property and most are very quick to respond to any questions. Some sites provide the phone numbers of the owners, and it may be worth contacting them directly to try and negotiate a better rate.

There is a different feeling about staying in a rental home over a hotel. It allows you to imagine actually owning a villa on the beach in Barbados or some other luxury destination. You become intermingled with the local culture as you shop for groceries, visit neighborhood markets, or hang out at nearby cafes. If you've ever wanted to live like a millionaire, you can split the rent with a few friends and secure a luxury beach front villa that may otherwise run you millions of dollars to buy. Spend some time soaking up the sun and then go home to reality.

Home Made Tofu Dessert

It’s now autumn in Hong Kong, weather is getting cool and dry - time to enjoy desserts. Yesterday we decided to make fun by playing mahjong and at the same time joined hands to cook desserts for tea time.

Tofu Sheet Syrup is one of our most favourite old Hong Kong desserts which we all loved since we were kids. Of course our mums made it for us, and now we make it for ourselves. In fact, it was the first time the four of us join together to make this dessert and it was fun.

Home-Made Old Hong Kong Dessert –
Tofu Sheet Syrup with Eggs
4 Servings (total cost: HK$25 / US$3.2)

Ingredients:

  • 4 dry tofu sheets
  • 4 boiled eggs
  • 1 whisked egg
  • Ginkgo (pitted) – quantity as you wish
  • Crystal sugar
  • 8 bowls of water
    • Tofu Sheet Syrup with Eggs
      腐竹白果雞蛋糖水


      Directions
      1. Boil four eggs for 7 minutes. Remove shells.
      2. Soak ginkgo, remove the center bit.
      3. Boil 8 bowls of water.
      4. Add tofu sheet until it is soften.
      5. Turn to low heat, let it simmer for 20 minutes until the tofu sheets start to melt. You may want to simmer for 30 minutes if you want to have the tofu sheets dissolved completely.
      6. Add the boiled eggs.
      7. Add crystal sugar. Test until you find your loved level of sweetness.
      8. Before dishing up, add whisked egg and stir gently.
      9. Turn heat off. Cover for 5 minutes before eating.
      NOTE: Crystal sugar is the perfect match for this particular dessert. DO NOT use any other kind of sugar.



      As we all love the mini silky soft tofu sheets, so we simmered for 20 minutes only. It was so lovely and delicious. Rest of the day while playing majhong, we were still talking about how delicious our tofu dessert was.

      Dry tofu sheets are available at the market

      Hong Kong Food Blog - Home-made Tofu Dessert

      Home Made Tofu Dessert

      It’s now autumn in Hong Kong, weather is getting cool and dry - time to enjoy desserts. Yesterday we decided to make fun by playing mahjong and at the same time joined hands to cook desserts for tea time.

      Tofu Sheet Syrup is one of our most favourite old Hong Kong desserts which we all loved since we were kids. Of course our mums made it for us, and now we make it for ourselves. In fact, it was the first time the four of us join together to make this dessert and it was fun.

      Home-Made Old Hong Kong Dessert –
      Tofu Sheet Syrup with Eggs
      4 Servings (total cost: HK$25 / US$3.2)

      Ingredients:

    • 4 dry tofu sheets
    • 4 boiled eggs
    • 1 whisked egg
    • Ginkgo (pitted) – quantity as you wish
    • Crystal sugar
    • 8 bowls of water
      • Tofu Sheet Syrup with Eggs
        腐竹白果雞蛋糖水


        Directions
        1. Boil four eggs for 7 minutes. Remove shells.
        2. Soak ginkgo, remove the center bit.
        3. Boil 8 bowls of water.
        4. Add tofu sheet until it is soften.
        5. Turn to low heat, let it simmer for 20 minutes until the tofu sheets start to melt. You may want to simmer for 30 minutes if you want to have the tofu sheets dissolved completely.
        6. Add the boiled eggs.
        7. Add crystal sugar. Test until you find your loved level of sweetness.
        8. Before dishing up, add whisked egg and stir gently.
        9. Turn heat off. Cover for 5 minutes before eating.
        NOTE: Crystal sugar is the perfect match for this particular dessert. DO NOT use any other kind of sugar.



        As we all love the mini silky soft tofu sheets, so we simmered for 20 minutes only. It was so lovely and delicious. Rest of the day while playing majhong, we were still talking about how delicious our tofu dessert was.

        Dry tofu sheets are available at the market

        Hong Kong Food Blog - Home-made Tofu Dessert

        Wednesday, October 20, 2010

        Nasi Campur Atek

        Taman duta mas - Jakarta Barat

        Inget jaman SMA dulu sekitar tahun 1994, di daerah sini ada 2 nasi campur yang saingan berat. Sebelah2an lagi. Yang satu namanya Atek terus yang lainnya Atak. Kalo mau makan situ mereka sampe tarik2an customer. Terus kayaknya Atak kalah saingan, tutup, diganti Ahwa yang belakangan ini bersinar. Si Atek masih rame soalnya beda ama Ahwa. Kalo Atek terkenal nasi campurnya, Ahwa terkenal makan mejanya walaupun nasi campurnya ada juga sih tapi gak terkenal.



        Nasi campur Atek ini nasi campur chinese food alias campuran daging2 kaki pendek. Ada babi merah, samcan, dll. Nasinya boleh nasi putih ato nasi hainam. Dikasi kuah sayur asin juga. Seporsi nasi campur hainam Rp. 25.000,-. Rasanya boleh lah.

        Published with Blogger-droid v1.6.3

        Azores Islands

        The Azores is a Portuguese archipelago in the Atlantic Ocean, about 1,500 km west from Lisbon and about 3,900 east from the east coast of North America. The archipelago, and economic exclusion zone, forms the Autonomous Region of the Azores, one of the two autonomous regions of Portugal. Its main industries are: agriculture, dairy farming, minor livestock ranching, fishing and tourism, which is becoming the major service activity in the region. In addition, the government of the Azores is responsible for employing a large percentage of population directly or indirectly in many aspects of the service and tertiary sectors.

        The Azores islands are not just a destination but a magical journey. With breathtaking views, at the core of nine islands you will find a harmonious convergence of majestic scenery with the human warmth and way of life that is both timeless and contemporary. Over the years the Azores Islands have gained the trust of visitors looking for an exciting holiday.

        Still a sleeping beauty, the nine islands of this fascinating archipelago, which marks the westernmost end of Europe, have everything to please every traveler. If you are in search of spectacular landscapes with never-ending panoramic views, savagely beautiful untouched nature, wide open spaces where the green color prevails, exuberant flora exhibiting all colors of the rainbow, solitary hiking routes, small and peaceful villages, picturesque and deserted roads, then the Azores are the ideal holiday destination.

        ancho apple butter



        i couldn't help myself. it's fall and the apples are fallin' everywhere around here.



        this tree was here long before i even knew what a berkshire hill was. since i've been here it's had good years and bad. some years nary an apple she grows, and others like this one, they swing like baubles sassy in the breeze, wooing me from the window at which i work each day.

        on good years i eat them all summer; the first tiny pucker worthy emeralds, the blushing end of summer cherubs. and finally in october when there is nothing left but those jovial fatties sunning themselves way up high, i wait.

        eventually, flushed and sugar drunk, they fall to the ground. at last unable to bear their own weight. when they finally drop and roll they let out a boisterous sound of glee. most times a solitary cry, and sometimes a few small apple voices in unison shouting; weeeeeeeee! inaudible, but i know they do it.

        gathering them up before the deer, rabbits, chipmunk, squirrels, wild turkeys, a myriad of more graceful and colorful feathered friends, neighbor's dogs, fox, and this summer, a bobcat even (!) get to them is the challenge. let alone the smaller critters, fiercer than tasmanian devils when it comes to eating apples it would seem. basically...

        i gotta be quick.

        my eagle ears and mad dashes from behind the work window paid off this october because i was able to gather enough butter inducing fruit to make this:



        ancho apple butter


        5 pounds apples - stemmed & quartered, skin & seeds intact
        1/2 cup white wine vinegar
        1 & 2/3 to 2 cups raw cane sugar
        9 allspice berries
        1 to 2 teaspoons ground ancho chiles
        1/2 pint or pint mason jars
        food mill

        yield: approximately 4 & 1/2 pints

        1. place apple quarters and 2 cups cold water in a non-reactive (stainless or enameled iron) stock pot and bring to the boil. reduce to a simmer and cook until apples are soft - about 20 minutes.

        2. as apples are cooking prepare canning pot and jars for hot water bath processing. jars should be warmed but no need to sterilize.

        3. when apples are soft all the way through take off the heat and pass them through a food mill. discard the skins & seeds and return the apple flesh to pot. add sugar, ground ancho, wine vinegar, and whole allspice. place the allspice in a cloth tea bag, metal tea ball, or cheesecloth so that it is easy to fish out later.



        4. cook on medium, stirring regularly until butter thick - about 30 minutes. as it thickens you will have to stir more often to prevent sticking. you'll know it's done when you can place a dollop on a plate and the sides don't leak.

        5. fill jars to 1/4 inch head space, tap the jars gently on the towel covered counter to get rid of air bubbles. run a plastic knife or chopstick around the inside rim if air bubbles are persistent.

        6. hot water bath process for 10 minutes.



        tigress' can jam october: chile pepper success!
        i couldn't help myself. i had to do two this month. i mean, i'm a chile cat after all. i love apple butter and i love dried chiles so i thought, why not? as in this pear butter i kept the sugar low. i like a butter that is barely on the sweeter side of sauce - as in an applesauce. you could take it up to 2 whole cups and it still wouldn't be overly sweet. i added the vinegar because these fallen apples are way past their earlier puckery punch. it was a good choice. the ancho and allspice together add a nice depth. in an odd spoonful here and there i can taste the clean, almost herbal ancho note. i think to catch it in every spoonful, i would up the ancho to 2 whole teaspoons next time.

        learning: note to self - next october make 15 pounds of apples' worth because these 4 & 1/2 pints are going to fly off the larder shelves! quickly!

        Saturday, October 16, 2010

        Seoul Garden Express

        Emporium Pluit Mall Lt. 4 - Jakarta Utara

        Mmmnn...apa yah? Udah lupa mau nulis apa tentang resto ini. Udah lama banget sih makan di sini tapi kelupaan di post ke blog. Wkwkwkwk.



        Yang gua makan ini versi express-nya. Resto gedenya kalo gak salah ada di PIM 2. Yang di empo ini resto juga bentuknya, bukan di food court. Tapi kita ordernya ala fastfood, langsung di kasir jadi gak order di meja. Makanannya dianterin sih jadi bisa dibilang separo express lah. Hehehe. Istri gua yang suka makanan Korea, kalo gua sih biasa aja.




        Standar kita kalo makan di resto Korea, pesennya yang wajib ada 2 macam. Pertama, Bibimbab ato nasi campur Korea. Kedua, Kimchi Soup yang rasanya asem pedes seger itu. Kali ini pesen Kimchi Seafood Ramen Soup ama Bulgogi Bibimbab yang menurut masnya favorit di sini. Bibimbabnya mayan enak nih di sini. Gua pesen yang bulgogi ato artinya daging sapi. Kalo Kimchi seafoodnya gak terlalu enak. Kalah jauh kalo dibanding Han Gang. Emang gak bisa dibandingin sih 2 resto ini beda kelas, tapi menurut gua kalo bibimbabnya boleh banget diadu ama Han Gang punya. Menu2 yang lain banyak kok yang menarik. Lain kali kalo ke Empo mau nyoba yang lain deh.

        Friday, October 15, 2010

        Renkon (lotus root)

        [ . BACK to WORLDKIGO TOP . ]
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        Lotus root (renkon)

        ***** Location: Japan
        ***** Season: Various LOTUS, see below
        ***** Category: Plant, Humanity



        *****************************
        Explanation


        CLICK for more photos


        renkon 蓮根 lotus root
        kigo for all winter


        It is not really the root, but but an underground stem with many holes.
        There are alwasy one small hole in the middle, two smaller ones on the top side and all around the middle one are seven other ones, altogether nine holes around the middle. Air is funneled through these holes to the plant.


        It is an auspicious food,since you can see through the holes of the root "into the future", saki ga mitooseru 先が見通せる, which is lucky. Therefore lotus dishes are always prepared for auspicious situations, festivals and the New Year food.





        renkon no hasami-age れんこんのはさみ揚げ
        Renkon no Hasami Age
        Lotoswurzel mit Hackfleischfüllung


        Lotus, Lotos (hasu) ... all KIGO
        and all about the symbolism of the lotus blossoms.
        The flowers of lotus play an important role in Buddhist philosophy.


        :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


        Renkon is well loved and prepared as a speciality in some prefectures.


        . Kaga renkon 加賀レンコン/ 加賀れんこん
        Lotos roots from Kaga, Ishikawa
         




        The story of the ailing daimyo of Kumamoto, Hosokawa Tadatoshi,
        細川 忠利 and how he got well with
        . karashi renkon 辛子れんこん lotus roots with mustard  
        and
        karashi renkon chippusu 辛子れんこんチップス
        Karashi Renkon Chips
        from Kumamoto




        . renkon katsudon れんこんカツ丼
        cotelette with lotus root on rice
         
        from Gifu




        . renkon no ni-ae れんこんの煮和え
        simmered lotus root salad
         
        from Aichi



        . renkon no su no mono と\れんこんの酢の物
        lotus root pickled in vinegar
         
        from Iwakuni, Yamaguchi



        . Urajima renkon 連島レンコン
        lotus roots from Urajima town
         
        renkon shooshuu レンコン焼酎 schnaps
        from Okayama


        :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::


        hasumeshi 蓮飯 lotus with rice

        kigo for early autumn




        Hiroshige, Eating Lotus at Shitaya Hirokoji, Ueno

        In the background is the pond Shinobazu no Ike in Ueno, famous for its lotus and the island with a shrine of Benten. Parties for "lotus blossom viewing " (hasu no hanami 蓮の花見) were quite popular.

        A party of writers of comic verse (kyooku 狂句) in 17 syllables is having a party after the poetry meeting.

        One of the dishes is Lotus with Rice 蓮飯 hasumeshi,
        prepared with lotus seeds and leaves and salted rice.



        There is also hasu no ha meshi, kayoohan (荷葉飯 はすのはめし),
        rice with lotus leaves, with the rice wrapped in a lotus leaf.
        The rice is cooked with this wrapper.

        Other recipes prefer to boil the lotus seeds and leaves and use the broth to cook the rice.

        . Reference : 荷葉飯



        . Benten, Benzaiten 弁天 弁財天  


        *****************************
        Worldwide use

        Lotoswurzeln.

        *****************************
        Things found on the way



        CLICK for more photos

        hasu no mi 蓮の実 fruit of the Indian lotus
        Nelumbo nucifera

        It is used as medicine against sleeplessness and also helps with diarrhoe.
        It can be served in soup or as a sweed desert.


        *****************************
        HAIKU and SENRYU



        塩魚の塩こぼれけり蓮の飯
        shiozakana no shio koborekeri hasu no meshi

        the salt of this
        salted fish spills over . . .
        rice with lotus

        Kaya Shirao 加舎白雄 (1738-1791)


        *****************************

        Related words


        ***** WASHOKU :
        YASAI . Vegetable SAIJIKI



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        Thursday, October 14, 2010

        Lodgings (hatago)

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        Lodgings, inn (hatago)

        ***** Location: Japan
        ***** Season: Topic
        ***** Category: Humanity


        *****************************

        Explanation

        CLICK for more photos


        Hatago (旅籠, 旅篭)
        were Edo period lodgings for travelers at shukuba (post stations) along the national highways, including the Edo Five Routes and the subroutes. In addition to a place to rest, hatago also offered meals and other foods to the travelers.
        They were also called hatagoya (旅籠屋).

        Hatago means "traveling basket."
        The word itself originally derived from baskets that contained food for horses and were carried by travelers. From there, it became a tool with which travelers were carry their own food and goods. Shops that began preparing and selling food for travelers gained the suffix ya (屋), meaning "shop," but this was eventually shortened to just hatago.

        Because many post stations along the Tōkaidō, Nakasendō and other historical routes have been either preserved or rebuilt, there are many traditional hatago still in existence today. While some have only been preserved as public buildings and museums, others have continued to operate for the past few hundred years.
        © More in the WIKIPEDIA !

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        CLICK for original LINK, kkubota.cool.ne.jp
        Tokaido, Akasaka by Hiroshige

        meshimori hatago 飯盛旅籠(めしもりはたご)
        lodgings serving food (and women)

        Travellers could ask for food being brought by women who would serve them "anything".

        A good traveller would walk about 40 kilometers (10 ri 里), a woman made about 30 kilometers (8 ri).


        CLICK for more photos
        Tokaido, Goyu 御油(ごゆ) by Toyokuni

        Goyu was about 298 km from Edo and 195 km close to Kyoto. Now it is in Toyokawa.

        Of course reservations could not be made in the Edo period. Travellers arrived at any time and stopped when they got tired of walking.
        A licensed hatago would provide two meals, breakfast and evening meal.

        Other lodgings (yadoya, yado 宿屋) more popular with the poor travelelrs would only provide the firewood for self-cooking (kichinyado, kichin yado 木賃宿).
        The cost was about 3000 yen (300 mon) for a hatago. A yado would charge about 500 yen (50 mon).

        Travellers would often have to share a simple room with others.

        When entering a hatago, travellers could wash their feet in a wooden basin (tarai たらい) and sometimes a woman servant would carry their luggage up to a room.

        Some hatago would provide local delicacies to entertain the travellers with food and local sake. Some where quite famous for this, for example in Odawara they served kamaboko fish paste.
        One meal consisted of a pot of soup, two sidedishes of vegetables and rice 一汁二菜. The price varied with the quality of the food.

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        Tokaido, Hiratsuka, by Hiroshige

        Hiratsuka is still quite close to Edo, only about 60 kilometers on the road. It was a stop at the crossing of river Banyuugawa 馬入川, now Sagamigawa.
        For a slow traveller, Hiratsuka was the second stop-over on the trip.

        Here you can see the servants carrying trays with food. The smaller girl carries the pot with cooked rice (meshibitsu 飯櫃).
        On the tray there are a bowl of soup, a bowl for rice, a plate with a fish (fried or boiled fish was common), a covered bowl with cooked vegetables (sometimes even lily roots or yuba soy skin, shiitake mushrooms) and a small plate with pickled vegetables.
        This is quite a delicious evening meal. Fish was not served in the morning.



        . Reference : 旅籠 in 江戸 .


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        Worldwide use


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        Things found on the way


        Modern Hatago and Food 旅籠料理

        . . . CLICK here for Photos !


        ryokan 旅館 Japanese inn

        Many ryokan take great pride in a long history of "motenashi no kokoro" おもてなしのこころ, entertaining the guests with utmost care.

        honjin 本陣 feudal lord's lodging in the Edo period
        ... waki honjin 脇本陣

        hoteru ホテル hotel

        minshuku みんしゅく【民宿】simple guesthouse, bed and breakfast,
        a private home providing meals and lodging (for tourists)

        shukubo, shukuboo 宿坊 lodging in a temple



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        HAIKU and SENRYU


        かすむ日や大旅籠屋のうらの松
        kasumu hi ya oohatagoya no ura no matsu

        misty day--
        behind the big inn
        a pine

        Kobayashi Issa
        (Tr. David Lanoue)



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        時の日や昔旅籠の掛時計 
        toki no hi ya mukashi hatago no kakedokei

        time memorial day -
        this wall clock
        in the old inn

        Sankei 山渓




        . toki no kinenbi 時の記念日 (ときのきねんび)
        time memorial day, time day



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        Related words

        . Restaurants  

        . Train Station Lunch Box (ekiben)  


        . Palanquin, sedan chair (kago 篭 or かご)  



        ***** WASHOKU : General Information

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        Higher Education


        I just found out today what course I will be teaching in this academic year at the University...the same course as last year. I'm happy to hear that, because I enjoy teaching second year writing and, as I have been doing it for a while, I feel quite confident that I know what I'm going on about in the classroom.

        Every year my course is a bit different, because I like to experiment with a variety of approaches and materials, and also because the students are different and, so, create a different dynamic each time. I have chosen new books for this year and I'm looking forward to seeing how I can best use them in class.

        I just wish that for once, we could have gotten started on time. Every year something happens to set back the start of the academic year. Classes "should" start at the beginning of October, yet here we are on the 14th and I just found out what I'll be teaching... I still don't know which professor I'll be collaborating with because they haven't gotten around to deciding that little detail just yet. Without the professor, the course can't start... I've got students emailing me asking when lessons will begin and I don't know what to tell them!

        This year's delay is linked to a strike by the researchers who, at least in the English department, teach most of the course hours, but actually don't have teaching contracts. Last year we started a month late because they "forgot" to assign us classrooms...it's always something!

        Hi, ho, hi, ho!

        spring/summer 2010

        some of you may or may not know this, but i used to be involved with a lot of seasonal collections...


        for alexander mcqueen

        ok, i admit it. i still look at style.com from time to time, and of course, my garden never complains about my choice of attire when i'm tending it.

        but, my interest in the seasons has certainly took a more nourishing turn over the past few years. as you may have gathered, my passion for seasonal produce has pretty much surpassed my passion for seasonal fashion.

        so i thought i'd collide the two worlds and showcase each season the fruits - or vegetables - as it were, of my labor. you know, what i've preserved; the collection from which i will serve in the coming months.

        yeah i know it's backwards, we're done with the spring/summer 2010 season and in the world of fashion it's 6 months ahead. but my hope is that over time, these collections will act as an organizing tool and resource for all kinds of seasonal preserving.

        and i'm not worried about them going outta style, 'cause you know what they say...

        fierceness is always in fashion. ;)




        tigress' spring/summer 2010 collection

        each category is listed chronologically by date of preservation

        canned
        rhubeena
        rhubarb ketchup
        rhubarb lavender jam
        golden jelly (gooseberry)
        tellecheri strawberry preserves
        smokin' strawberry preserves
        apple pectin
        lemon squash jam
        nectarine preserves with summer savory & white pepper
        whole heirloom tomatoes
        curried green zebras (tomatoes)
        plum noir jam
        sweet tomato ketchup
        whole paste tomatoes

        fermented
        spring turnip pickle (left)
        turkish fermented cabbage
        cool cucumbers
        beets with bronze fennel
        red dynasty kraut with caraway & juniper
        super red hot sauerkraut
        juniper sauerkraut with bay
        chiles

        quick/fridged
        onions pickled pink
        carrot fire pickle

        frozen
        rhubarb
        oven-candied tomatoes
        smooth tomato sauce
        broccoli
        asian-style stock
        hearty vegetable stock
        walnut sage pesto
        bronze fennel pesto
        marjoram pesto

        drunken
        confiture de vieux garçon

        dairy
        yogurt
        feta cheese
        yogurt cheese in oil

        dried
        oregano
        mint

        cellared
        red & yellow onions
        garlic


        i always have grand(iose) preservation plans. but without fail, there's a thing or two that prevents me from doing all - or even most (this summer) of what i originally planned. or posting about it all, so if you see something of interest without a corresponding post, please, ask about it!

        ...and if you like my style stay tuned, 'cause the fall/winter 2010-11 collection is underway and previews are about to begin!

        how about yours?

        Wednesday, October 13, 2010

        Japan Foodways

        [ . BACK to WORLDKIGO TOP . ]
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        Japan Foodways, Past and Present


        304 pages

        The first English-language compilation of research
        on Japanese cooking and food culture


        Spanning nearly six hundred years of Japanese food culture, Japanese Foodways, Past and Present considers the production, consumption, and circulation of Japanese foods from the mid-fifteenth century to the present day in contexts that are political, economic, cultural, social, and religious. Diverse contributors--including anthropologists, historians, sociologists, a tea master, and a chef--address a range of issues such as medieval banquet cuisine, the tea ceremony, table manners, cookbooks in modern times, food during the U.S. occupation period, eating and dining out during wartimes, the role of heirloom vegetables in the revitalization of rural areas, children's lunches, and the gentrification of blue-collar foods.

        Framed by two reoccurring themes--
        food in relation to place and
        food in relation to status
        --
        the collection considers the complicated relationships between the globalization of foodways and the integrity of national identity through eating habits. Focusing on the consumption of Western foods, heirloom foods, once-taboo foods, and contemporary Japanese cuisines, Japanese Foodways, Past and Present shows how Japanese concerns for and consumption of food have relevance and resonance with other foodways around the world.


        Contributors are Stephanie Assmann, Gary Soka Cadwallader, Katarzyna Cwiertka, Satomi Fukutomi, Shoko Higashiyotsuyanagi, Joseph R. Justice, Michael Kinski, Barak Kushner, Bridget Love, Joji Nozawa, Tomoko Onabe, Eric C. Rath, Akira Shimizu, George Solt, David E. Wells, and Miho Yasuhara.

        "A pathbreaking volume on Japanese culinary history with great depth and scope."
        --Merry Isaacs White, author of Perfectly Japanese: Making Families in an Era of Upheaval

        "Required reading for anyone interested in Japanese history, food, and foodways. I couldn't put this book down!"
        --Samuel Hideo Yamashita, author of Leaves from an Autumn of Emergencies: Selections from the Wartime Diaries of Ordinary Japanese


        Eric C. Rath
        is an associate professor of history at the University of Kansas and the author of The Ethos of Noh: Actors and Their Art.
        Stephanie Assmann
        is a lecturer at Tohoku University, Sendai, Japan, and the author of Value Change and Social Stratification in Japan: Aspects of Women's Consumer Behaviour.

        source : www.press.uillinois.edu



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        Food and Fantasy in Early Modern Japan



        Eric C. Rath

        December 2010
        ISBN: 9780520262270

        How did one dine with a shogun?
        Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric C. Rath delves into the writings of medieval and early modern Japanese chefs to answer these and other provocative questions, and to trace the development of Japanese cuisine from 1400 to 1868. Rath shows how medieval “fantasy food” rituals—where food was revered as symbol rather than consumed—were continued by early modern writers. The book offers the first extensive introduction to Japanese cookbooks, recipe collections, and gastronomic writings of the period and traces the origins of dishes like tempura, sushi, and sashimi while documenting Japanese cooking styles and dining customs.

        source : www.ucpress.edu



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        Related words

        ***** REFERENCE - External LINKS and Resources

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