roast the toast: quince yogurt cake

i know we don't talk cake much around here. there's good reason on my end:
my name is tigress and i am a cake monster. don't get me around cake! (or cake around me, as it were)

i'll turn into houdini right before your very eyes. and then, poof, i'll turn you into tweety bird 'cause before you even know it you'll be like, "huh? i tawt i taw a pwetty cake!?"

ahem - or something like that.

but you know, since we've been preserving together over the past year and a half, and i feel somewhat responsible for all those jars taking up real estate on your larder shelves. i look at this as my duty.



i did it for you.



quince yogurt cake
adapted from D.I.Y. delicious by vanessa barrington

1 & 1/2 cups all purpose flour
1/2 cup cornmeal
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 stick (8 tablespoons) unsalted butter, softened
1/2 cup sugar (i use raw)
scant 1/2 cup brown sugar
2 eggs
3/4 teaspoon rosewater
2/3 cup plain full fat yogurt
3 cups preserved quince in rose syrup, lightly drained and chopped *
1 cup walnut halves
10 inch round springform pan, buttered and floured lightly




1. preheat oven to 350 degrees. once hot, place walnut halves on baking sheet and bake for 5-7 minutes. just until you smell the most delicious aroma upon opening oven door. let cool on tray. keep oven heated for cake.

2. sift flour, cornmeal, salt, baking powder, and baking soda into a bowl.

3. in another bowl beat together softened butter, all of the raw (or white if you're using) sugar, and 1/4 cup of the brown sugar until well blended.

4. mix in the dry ingredients until almost blended, add the yogurt and stir to combine. add the chopped quince and fold.

5. pour into the springform pan (batter will be somewhat thick) and smooth the top.

6. break the walnut halves into pieces, this is done easily now that they are toasted. mix with the remainder of the brown sugar and sprinkle evenly over top of the cake.

7. bake for approximately 40 minutes, until a toothpick inserted in the center comes out clean.

8. let cool completely on a rack before removing from the springform.


this is the kind of cake i dream about, the kind that makes me do magic tricks.

however, when you make it, it may actually last. which means if you don't eat it all within two days you can put in the fridge for up to a week, or frozen for a month, wrapped well.

* pawnote - i've used my quince preserves here - and it's divine! but this cake can deftly adapt to any kind of preserved fruit in sryup. got peaches? go for it, and switch out the 3/4 rose water for 1 teaspoon vanilla. pears? do it! and if you don't have fruit in jars, use up those berries or plums that have been hanging out in your freezer since last summer!




roast the toast: a now and then series devoted to pumping up the jams,
and other sweet preserves. 'cause a tigress can't live on bread alone. duh!

You Leave Us Breatheless

You leave us breatheless
You're everything good in our life
You leave us breatheless
You don't even know how very special You are...

Innalillahi wainna ilaihi rojiun...Telah berpulang ke Rahmatullah, Ayahanda kami tercinta, Pak Memet Ruhimat, atau yang biasa Beliau dipanggil Mr. Jack...hari Kamis tanggal 27 Januari 2011 jam 8 malam.
Pak Memet adalah guru bahasa Sunda dan sejarah di SMA 6 Bekasi, sekaligus wali kelas xii IPS 1, kelas gue...Sampe hari ini gue sendiri dan semuanya serasa kayak masih belom percaya kalo Pa Memet udah nggak ada, meskipun tadi pagi kita semua udah ngelayat dan ngeliat sendiri jasad Pa Memet terbujur kaku, wajahnya santai, di kelilingi orang-orang tercinta yang senantiasa datang silih berganti dan membacakan surat Yasin...Rumah Pak Memet udah rame banget sejak kemarin malam, begitu banyak orang yang datang sambil menangis dan membacakan do'a untuknya...
Seluruh warga SMA 6 kenal siapa Pak Memet. Orang-orang datang begitu ramainya. Pak Memet memang terkenal tegas, tapi pagi tadi semua orang datang bukan karena Pak Memet adalah guru yang disegani, melainkan karena Pak Memet adalah guru yang dicintai. Semua orang sekolah datang melayat, dari tukang kebun sampai kepala sekolah. Pak Memet bukan guru atau wali kelas biasa, Pak Memet adalah ayah semua murid.
Mungkin setiap jam pelajaran Pak Memet jarang mengajarkan pelajaran bahasa Sunda atau sejarah, tapi Pak Memet selalu mengajarkan pelajaran tentang kehidupan, tentang kebaikan, memberi nasehat untuk menjadi pribadi yang lebih baik dengan kesadaran sendiri, dan selalu bikin semuanya ketawa. Gue inget banget waktu beliau abis pingsan pas jam di xii IPA 4, Pak Memet dengan keadaan kayak begitu masih bisa becanda. Gila, gue nggak heran kenapa Pak Memet begitu dibutuhkan di SMA 6.
Gue dan temen-temen sempet baca Yasin di depan jasad Pak Memet, sebelomnya kita cuma bisa ngeliatin doang sambil nangis. Sumpah gue masih berharap kalo ini semua cuma mimpi dan Pak Memet nggak meninggal. SMA 6 kehilangan guru terbaiknya.
Gue nyesel senyesel nyeselnya gue belom pernah nengok Pak Memet sekalipun waktu beliau sakit. Padahal udah disiapin air zam zam dan kurma nabi buat Pak Memet dari Arab yang ayah bawa, tapi gue belom pernah sempet nengok, waktu gue tau katanya Pak Memet cuti ngajar setaun gue pikir masih banyak waktu buat gue nengok, ternyata gue udah terlambat ya Allah..Gue inget banget waktu di kelas Pak Memet ngelarang gue yang baru masuk abis sakit buat ngambilin beliau minum, dan Pak Memet minta maaf karena belom sempet nengok gue waktu sakit, padahal gue juga.. :'( :'( Kalo wali kelas gue bukan Pak Memet mungkin gue nggak akan rangking 9 di kelas.. :(
Pak Memet emang nggak pernah masuk kelas lagi terhitung sejak pembagian rapot semester 1 tanggal 23 Desember 2010 kemarin, sampe Bu Tita ngegantiin tugas Pak Memet dan rapot kelas xii IPS 1 masih berupa lembaran kertas, dan sampe seterusnya guru-guru silih berganti ngegantiin tugasnya Pak Memet sebagai guru dan wali kelas, dan banyak murid yang ngurus nilainya yang masih kurang sendiri-sendiri. Tapi sumpah demi apapun juga, xii IPS 1 nggak mau wali kelasnya diganti ! Pak Memet pernah janji sama kita mau foto untuk buku tahunan tapi belom pernah kesampean karena kondisi fisik beliau belum memungkinkan, dan sepertinya emang nggak akan pernah ada foto Pak Memet, itu yang bikin kita sedih juga...Pak Memet begitu berarti untuk semua muridnya, dia selalu bikin semua ketawa, selalu perhatian sama setiap muridnya, sampe ngewajibin semua murid xii IPS 1 untuk ke rumah Sarah waktu ayahnya meninggal, begitu banyak kesan dan kenangan yang nggak akan pernah kita lupain...Sampe Rifky Ballwell aja yang tukang tidur, nggak pernah tidur waktu pelajaran Pak Memet...Yah, terlalu banyak cerita tentang Pak Memet sampe nggak semuanya bisa gue ceritain.
Nanti nggak akan ada lagi murid kelas xii yang dateng ke ruang kelas samping wakasek untuk sekedar bersenda gurau dan ngedenger cerita Pak Memet waktu pelajaran. Semoga mulai sekarang nggak ada lagi murid xii IPS 1 yang bandel, kita semua akan lulus UN dan bikin Pak Memet bangga. Pak Memet adalah wali kelas terbaik selamanya. We love You Mr. Jack, semoga Engkau mendapat tempat terbaik di sisi Allah SWT, jasa-jasamu tak akan pernah terganti...

Sent from BlackBerry® on 3

You Leave Us Breatheless

You leave us breatheless
You're everything good in our life
You leave us breatheless
You don't even know how very special You are...

Innalillahi wainna ilaihi rojiun...Telah berpulang ke Rahmatullah, Ayahanda kami tercinta, Pak Memet Ruhimat, atau yang biasa Beliau dipanggil Mr. Jack...hari Kamis tanggal 27 Januari 2011 jam 8 malam.
Pak Memet adalah guru bahasa Sunda dan sejarah di SMA 6 Bekasi, sekaligus wali kelas xii IPS 1, kelas gue...Sampe hari ini gue sendiri dan semuanya serasa kayak masih belom percaya kalo Pa Memet udah nggak ada, meskipun tadi pagi kita semua udah ngelayat dan ngeliat sendiri jasad Pa Memet terbujur kaku, wajahnya santai, di kelilingi orang-orang tercinta yang senantiasa datang silih berganti dan membacakan surat Yasin...Rumah Pak Memet udah rame banget sejak kemarin malam, begitu banyak orang yang datang sambil menangis dan membacakan do'a untuknya...
Seluruh warga SMA 6 kenal siapa Pak Memet. Orang-orang datang begitu ramainya. Pak Memet memang terkenal tegas, tapi pagi tadi semua orang datang bukan karena Pak Memet adalah guru yang disegani, melainkan karena Pak Memet adalah guru yang dicintai. Semua orang sekolah datang melayat, dari tukang kebun sampai kepala sekolah. Pak Memet bukan guru atau wali kelas biasa, Pak Memet adalah ayah semua murid.
Mungkin setiap jam pelajaran Pak Memet jarang mengajarkan pelajaran bahasa Sunda atau sejarah, tapi Pak Memet selalu mengajarkan pelajaran tentang kehidupan, tentang kebaikan, memberi nasehat untuk menjadi pribadi yang lebih baik dengan kesadaran sendiri, dan selalu bikin semuanya ketawa. Gue inget banget waktu beliau abis pingsan pas jam di xii IPA 4, Pak Memet dengan keadaan kayak begitu masih bisa becanda. Gila, gue nggak heran kenapa Pak Memet begitu dibutuhkan di SMA 6.
Gue dan temen-temen sempet baca Yasin di depan jasad Pak Memet, sebelomnya kita cuma bisa ngeliatin doang sambil nangis. Sumpah gue masih berharap kalo ini semua cuma mimpi dan Pak Memet nggak meninggal. SMA 6 kehilangan guru terbaiknya.
Gue nyesel senyesel nyeselnya gue belom pernah nengok Pak Memet sekalipun waktu beliau sakit. Padahal udah disiapin air zam zam dan kurma nabi buat Pak Memet dari Arab yang ayah bawa, tapi gue belom pernah sempet nengok, waktu gue tau katanya Pak Memet cuti ngajar setaun gue pikir masih banyak waktu buat gue nengok, ternyata gue udah terlambat ya Allah..Gue inget banget waktu di kelas Pak Memet ngelarang gue yang baru masuk abis sakit buat ngambilin beliau minum, dan Pak Memet minta maaf karena belom sempet nengok gue waktu sakit, padahal gue juga.. :'( :'( Kalo wali kelas gue bukan Pak Memet mungkin gue nggak akan rangking 9 di kelas.. :(
Pak Memet emang nggak pernah masuk kelas lagi terhitung sejak pembagian rapot semester 1 tanggal 23 Desember 2010 kemarin, sampe Bu Tita ngegantiin tugas Pak Memet dan rapot kelas xii IPS 1 masih berupa lembaran kertas, dan sampe seterusnya guru-guru silih berganti ngegantiin tugasnya Pak Memet sebagai guru dan wali kelas, dan banyak murid yang ngurus nilainya yang masih kurang sendiri-sendiri. Tapi sumpah demi apapun juga, xii IPS 1 nggak mau wali kelasnya diganti ! Pak Memet pernah janji sama kita mau foto untuk buku tahunan tapi belom pernah kesampean karena kondisi fisik beliau belum memungkinkan, dan sepertinya emang nggak akan pernah ada foto Pak Memet, itu yang bikin kita sedih juga...Pak Memet begitu berarti untuk semua muridnya, dia selalu bikin semua ketawa, selalu perhatian sama setiap muridnya, sampe ngewajibin semua murid xii IPS 1 untuk ke rumah Sarah waktu ayahnya meninggal, begitu banyak kesan dan kenangan yang nggak akan pernah kita lupain...Sampe Rifky Ballwell aja yang tukang tidur, nggak pernah tidur waktu pelajaran Pak Memet...Yah, terlalu banyak cerita tentang Pak Memet sampe nggak semuanya bisa gue ceritain.
Nanti nggak akan ada lagi murid kelas xii yang dateng ke ruang kelas samping wakasek untuk sekedar bersenda gurau dan ngedenger cerita Pak Memet waktu pelajaran. Semoga mulai sekarang nggak ada lagi murid xii IPS 1 yang bandel, kita semua akan lulus UN dan bikin Pak Memet bangga. Pak Memet adalah wali kelas terbaik selamanya. We love You Mr. Jack, semoga Engkau mendapat tempat terbaik di sisi Allah SWT, jasa-jasamu tak akan pernah terganti...

Sent from BlackBerry® on 3

A winter morning commute...

Giveaway Addiction

There's a reason why I blog more during the summer...I have less work and more time for blogging then. At least in July and August I don't teach at the university on top of all the other work I am constantly doing: both the paid type (translations, on-line writing, other teaching) and the unpaid type that all women do every day. You know, cleaning, grocery shopping, cooking, washing, helping with homework, driving Child A to Point B and back. Plus the essential, yet time-consuming, pleasure of keeping up with girlfriends. I cannot live without talking on the phone and getting together with my girlfriends as often as possible. They make me laugh and keep me sane. Then there's the gym...if I don't go to the gym three times a week and squeeze in some walking, cycling or running, too, I get grumpy as all hell.

And yet, somehow I still have time to waste on a new secret passion. Well, not secret anymore I guess, now that I'm blabbing it all over the internet. I have become a giveaway junkie. Did you know that there are a lot of people out there giving away all kinds of stuff? All you usually have to do to participate in these giveaways is become a follower of the blog of the person hosting the competition.

The cool thing is that I have won a lot of stuff since I got hooked on this pastime. Yeah, really, you play, you win. It's that easy. Well, you have to enter a lot of giveaways to win one every once in a while, but that occasional win is such a pleasant surprise that it keeps me coming back for more.

A necklace I won from an Australian artisan.

So, what have I won? Well, my first win was a very young children's DVD. I do not know why I entered that particular giveaway since my children are way to old for the DVD, but, oops, I won! That experience taught me two things: first, that it is possible to win, and second, that it's rather daft to enter giveaways that are offering prizes you aren't actually interested in. I gave the DVD to a friend with a toddler.

My second win was a book listing substitutions for cooking ingredients. Such as, you need oh say turmeric in a recipe and you haven't got any in the cupboard? Just look up the missing ingredient in this book and it will tell you what you can use to replace it. Handy, especially since here in provincial southern Italy a lot of easy to come by ingredients in US recipes can be pretty hard, or impossible, to come by. Now, that was a better prize.

But, what got me hooked for good was the $250 gift certificate to JC Penney's. Wow! That's a lot of gift certificate at JC Penney's. I had a blast picking and choosing what I wanted. And from then on, playing the giveaway game has been my favorite time-waster.

It's really addictive, though. Once I start surfing the web, hunting for giveaways open to international participants (so many are limited to the US and Canada), the hours fly by. I think I may need an intervention...or an extension of the 24-hour day!

tigress in a jam is nominated for a homie!

wow! thanks to everyone who nominated this blog for the kitchn's homie awards!
the homies are a celebration of the year's best home oriented blogs. this year the
categories are: home design, home tech, kids @ home, green home, and home cooking.

and wow again, tigress in a jam is a final nominee in the home cooking category!

winners are chosen by you - so pop over to the kitchn, discover a lotta great new blogs,
and vote for me in the homies, homies!

(please note, you will have to sign in to vote, but no worries, it's as easy as pie!)

Kurang Ide, You've Got to Be Kidding !

Satu hal yang biasanya dikeluhkan oleh para blogger adalah kekurangan ide. Semangat untuk berproduksi dan berkreasi hanya muncul lebih dan lebih dalam minggu-minggu awal, untuk menunjukkan eksistensi diri bahwa mereka pantas untuk diperhitungkan sebelum mereka “stuck” berproduksi dan berkreasi beberapa waktu kemudian.

In this case, jika boleh aku bertanya sedikit banyak tentang kalian, apakah kalian juga mengalami hal seperti yang aku sebutkan diatas?

Kalau aku iya, hingga aku sadari bahwa sebenarnya yang aku alami bukanlah kekurangan ide, tapi justru sebaliknya, kelebihan ide yang malah menjadikan tidak berproduksi pun berkreasi lagi.

Anggaplah, menyia-nyiakan ide tersebut dan hanya membuangnya ke tong sampah.

Gejala, bukan Penyakit

Beberapa orang sepertinya telah menganggap bahwa kekurangan ide tersebut a kind of disease, alias penyakit, padahal tidak, itu hanyalah sebuah gejala.

Jika so far kalian merasa kurang kreatif, mungkin karena belum bisa menyadari secara penuh apa yang ada di sekeliling dan bagaimana mengembangkannya – dan, hal itu bukan penyakit – melainkan sebuah gejala yang timbul akibat pendekatan yang kurang sesuai, yang seakan-akan membuat kebuntuan yang luar biasa. Make sense kan…

Kita manusia, memang dibangun untuk berkreasi dari setiap masalah yang ada, dan dengan menghadapi masalah tersebut, kita bisa merasa hidup. So, suka tidak suka, mau tidak mau, memang bergitulah caranya, mengasah kreatifitas dari masalah, dan as a blogger, bukan hanya duduk di depan komputer, spell that you want a great idea/article, without doing nothing.

Manajemen Ide Vs Emosi

Berdasarkan pengalamanku, seringkali aku mendapatkan banyak ide bagus untuk ditulis, rata-rata adalah implementasi kehidupan nyata yang coba aku kembangkan pada blogging. Dan seringkali pula, aku merasa sedang tidak mood untuk menulis. Bagaimana mengatasinya?

Buka Dashboard, then Write Post, dan aku isikan ide yang aku dapat tersebut sebagai judul. Setelah itu Save. That’s all!
A couple hours later, aku buka kembali dan coba untuk tetap menulis, entah dalam kondisi masih tidak mood ataupun apa. In case, jadi kurang terarah, setelah kelar, edit.

“Jangan terlalu memanjakan perasaan dalam hal apapun, apalagi pekerjaan!”, begitu kalimat yang pernah diucapkan my best friend.

Dan, memang benar adanya jika kita memang harus bisa seperti itu, karena jika tidak, terlebih jika terkait dengan pekerjaan, sisi profesionalitas bisa kabur, hehe…

Thinking to have a Bank of Ideas?

Secara general, jika ditanya apa yang diharapkan oleh blogger mungkin adalah Bank yang berisikan ide-ide yang bisa menjadi sumber publikasi. Dimana Bank Ide tersebut berada atau bagaimana cara memilikinya, kadang pertanyaan tersebutlah yang justru memicu kebuntuan kekurangan ide.

Coba lihatlah sekeliling, itulah Bank Ide. Kalian bisa mendapatkan banyak ide dari hal-hal nyata yang ada dalam kehidupan kalian, dan mengimplementasikannya dalam blog.

Contoh 1: melihat profile orang-orang sukses dari cara berpakaian, berkomunikasi, berpromosi, berstrategi, berkomentar, dll. Bagaimana halnya dengan Blog? Apakah blog kalian, overall, mendukung untuk menjadi blog yang sukses atau tidak baik?
Silakan perhatikan, profile orang sukses diatas adalah sumber ide, pengembangannya adalah implementasi pada blog (artikel) seturut dengan pertanyaan yang kemudian muncul setelahnya.

Contoh 2: dalam hal make money – sama dengan hal yang ada pada kehidupan nyata, dimana kita harus bekerja keras, pun dengan blog. Kita dituntut untuk membuat content yang berkualitas, promosi,dll, agar trafik datang, karena dari trafik tersebutlah uang bisa tercipta.

Contoh 3: menulis berbasis minat. Maksudku, kalian menulis blog sesuai dengan minat atau hobi kalian. Dengan begitu, kalian tidak akan kekurangan ide untuk menunlis. Aku beri contoh ya, seorang teman kantorku adalah penggemar hamster, so dia buat blog tentang tips, pernik, pun pet shop yang menjual hamster di Jakarta.

Instan? Oh, tidak sama sekali guys… Segala sesuatu yang ada di bumi itu butuh proses, tidak pernah ada hal yang instan, dan memang seperti itulah cara kerjanya.

More Ideas?

Adakah blogger yang tidak suka membaca? Jika ada dan sukses, mungkin MURI tempat yang bagus untuk mengabadikannya, karena hal tersebut tentulah luar biasa sekali. Tidak suka membaca, berarti jauh dari sosialisasi antar blogger (komentar, dll). Sukses? Tunggu dulu…

My point here, aturlah waktu lebih baik antara aktifitas blogging (producing article, etc) dan reading. Subscribe-lah ke blog populer baik yang dari dalam negeri, ataupun luar negeri untuk menambah pengetahuan kalian, sebelum men-share-kannya dari point of view pribadi dalam sebuah artikel. Mudah bukan…

What dou think about my phrase? Do you have another example to prove it? Any suggestion? Share it now!

taken from Urban Blog.

Kurang Ide, You've Got to Be Kidding !

Satu hal yang biasanya dikeluhkan oleh para blogger adalah kekurangan ide. Semangat untuk berproduksi dan berkreasi hanya muncul lebih dan lebih dalam minggu-minggu awal, untuk menunjukkan eksistensi diri bahwa mereka pantas untuk diperhitungkan sebelum mereka “stuck” berproduksi dan berkreasi beberapa waktu kemudian.

In this case, jika boleh aku bertanya sedikit banyak tentang kalian, apakah kalian juga mengalami hal seperti yang aku sebutkan diatas?

Kalau aku iya, hingga aku sadari bahwa sebenarnya yang aku alami bukanlah kekurangan ide, tapi justru sebaliknya, kelebihan ide yang malah menjadikan tidak berproduksi pun berkreasi lagi.

Anggaplah, menyia-nyiakan ide tersebut dan hanya membuangnya ke tong sampah.

Gejala, bukan Penyakit

Beberapa orang sepertinya telah menganggap bahwa kekurangan ide tersebut a kind of disease, alias penyakit, padahal tidak, itu hanyalah sebuah gejala.

Jika so far kalian merasa kurang kreatif, mungkin karena belum bisa menyadari secara penuh apa yang ada di sekeliling dan bagaimana mengembangkannya – dan, hal itu bukan penyakit – melainkan sebuah gejala yang timbul akibat pendekatan yang kurang sesuai, yang seakan-akan membuat kebuntuan yang luar biasa. Make sense kan…

Kita manusia, memang dibangun untuk berkreasi dari setiap masalah yang ada, dan dengan menghadapi masalah tersebut, kita bisa merasa hidup. So, suka tidak suka, mau tidak mau, memang bergitulah caranya, mengasah kreatifitas dari masalah, dan as a blogger, bukan hanya duduk di depan komputer, spell that you want a great idea/article, without doing nothing.

Manajemen Ide Vs Emosi

Berdasarkan pengalamanku, seringkali aku mendapatkan banyak ide bagus untuk ditulis, rata-rata adalah implementasi kehidupan nyata yang coba aku kembangkan pada blogging. Dan seringkali pula, aku merasa sedang tidak mood untuk menulis. Bagaimana mengatasinya?

Buka Dashboard, then Write Post, dan aku isikan ide yang aku dapat tersebut sebagai judul. Setelah itu Save. That’s all!
A couple hours later, aku buka kembali dan coba untuk tetap menulis, entah dalam kondisi masih tidak mood ataupun apa. In case, jadi kurang terarah, setelah kelar, edit.

“Jangan terlalu memanjakan perasaan dalam hal apapun, apalagi pekerjaan!”, begitu kalimat yang pernah diucapkan my best friend.

Dan, memang benar adanya jika kita memang harus bisa seperti itu, karena jika tidak, terlebih jika terkait dengan pekerjaan, sisi profesionalitas bisa kabur, hehe…

Thinking to have a Bank of Ideas?

Secara general, jika ditanya apa yang diharapkan oleh blogger mungkin adalah Bank yang berisikan ide-ide yang bisa menjadi sumber publikasi. Dimana Bank Ide tersebut berada atau bagaimana cara memilikinya, kadang pertanyaan tersebutlah yang justru memicu kebuntuan kekurangan ide.

Coba lihatlah sekeliling, itulah Bank Ide. Kalian bisa mendapatkan banyak ide dari hal-hal nyata yang ada dalam kehidupan kalian, dan mengimplementasikannya dalam blog.

Contoh 1: melihat profile orang-orang sukses dari cara berpakaian, berkomunikasi, berpromosi, berstrategi, berkomentar, dll. Bagaimana halnya dengan Blog? Apakah blog kalian, overall, mendukung untuk menjadi blog yang sukses atau tidak baik?
Silakan perhatikan, profile orang sukses diatas adalah sumber ide, pengembangannya adalah implementasi pada blog (artikel) seturut dengan pertanyaan yang kemudian muncul setelahnya.

Contoh 2: dalam hal make money – sama dengan hal yang ada pada kehidupan nyata, dimana kita harus bekerja keras, pun dengan blog. Kita dituntut untuk membuat content yang berkualitas, promosi,dll, agar trafik datang, karena dari trafik tersebutlah uang bisa tercipta.

Contoh 3: menulis berbasis minat. Maksudku, kalian menulis blog sesuai dengan minat atau hobi kalian. Dengan begitu, kalian tidak akan kekurangan ide untuk menunlis. Aku beri contoh ya, seorang teman kantorku adalah penggemar hamster, so dia buat blog tentang tips, pernik, pun pet shop yang menjual hamster di Jakarta.

Instan? Oh, tidak sama sekali guys… Segala sesuatu yang ada di bumi itu butuh proses, tidak pernah ada hal yang instan, dan memang seperti itulah cara kerjanya.

More Ideas?

Adakah blogger yang tidak suka membaca? Jika ada dan sukses, mungkin MURI tempat yang bagus untuk mengabadikannya, karena hal tersebut tentulah luar biasa sekali. Tidak suka membaca, berarti jauh dari sosialisasi antar blogger (komentar, dll). Sukses? Tunggu dulu…

My point here, aturlah waktu lebih baik antara aktifitas blogging (producing article, etc) dan reading. Subscribe-lah ke blog populer baik yang dari dalam negeri, ataupun luar negeri untuk menambah pengetahuan kalian, sebelum men-share-kannya dari point of view pribadi dalam sebuah artikel. Mudah bukan…

What dou think about my phrase? Do you have another example to prove it? Any suggestion? Share it now!

taken from Urban Blog.

Eat a cookie for the Whales! (Bake Sale at Moo Shoes - 1/23!)

So let's see... vegan baked goods: check. Good cause: check. So I assume you'll be lined up at the door today promptly at 12:30? Yeah, I thought so! Moo Shoes is starting to get famous for their benefit bake sales, and this one should be a really good time: the Winter Wonderland Bake Sale - a Benefit for Sea Shepherd Conservation Society. You've heard of those guys.



So stop on by and grab a slice of the very special New Orleans delicacy I've baked. (Here's a hint: the season for them began on January 6.) Be there and/or be square! :D

jam on it: shaker squash bread

you may have a bunch of these hangers-on from your summer garden



that are just about ready to jump.

or you might have been caught in the eye at your local farmstore by a few too many of these gorgeous gourds.



or maybe, you just like the smell of damn good bread wafting through your kitchen on a cold winter morn.

shaker squash bread

adapted from country breads of the world by linda colister

1 cup milk
4 tablespoons unsalted butter
scant 1/2 cup sugar (i use raw)
1 teaspoon sea salt
2 teaspoons instant yeast, or 2 & 1/2 teaspoons rapid rise yeast (that's 1 packet of the kind you find in the grocery store)
1 & 1 /2 heaping cups mashed winter squash, room temperature*
4 cups whole wheat flour
4 cups all purpose-white flour
2 large eggs, room temperature, whisked
melted butter for brushing the top after baking
2 loaf pans, approximately 9x5x3, greased

1. heat milk and 4 tablespoons butter just until butter melts. let cool, stir in salt & sugar.

2. combine yeast with half of the flour, add milk mixture and stir until completely combined. you can do this by hand with a wooden spoon, or in a stand mixture on medium low for about 2 minutes.

3. add squash mash and whisked eggs, stir until combined.

4. gradually work in remainder of flour until the dough is firm but not dry and is lifting from the sides of the bowl. you may not need all of the flour.

5. if you are using a stand mixer with dough hook, turn it up to medium and let it run for 7 minutes. if mixing by hand, turn the dough out to a lightly floured surface and knead for 7-8 minutes.

6. place the dough in a lightly greased bowl - you can do this with a flavorless oil - and flip so that both sides of dough are greased. cover with a damp dish towel, and let sit for approximately 1 & 1/2 hours, until dough looks as if it has doubled in size.

7. once risen, press the dough down firmly in the center. divide the dough in half and shape into sandwich loaves. place in loaf pans and cover with a damp dish cloth.

8. let loaves rise for about 1 hour, until they look as if they have doubled in size. at 45 minutes, preheat oven to 400 degrees. if you have a baking stone, you should put it in the oven.

9. bake loves for 35-40 minutes. very important: for the best rise, do not open the oven for the first 10 minutes. switch the positions of the loaves halfway through to insure even baking. bake until the tops are a deep golden brown.

to determine if breads are fully baked you'll want to pop the breads out of the pans immediately after removal from the oven, silicone gloves or the like are best for this job. breads are done if you hear a hollow sound when tapping the bottom, if not put them back in the oven, unmolded, for 5 additional minutes.

10. brush the tops with melted butter and let cool completely on a wire rack.

this bread is best eaten within 4 days, toasted thereafter, or frozen for up to 1 month. when toasted it has a tender crunch that melds perfectly with your jam of choice. it's also just right for all manner of sandwich bread uses. it's a staple in my kitchen every winter around this time, when my winter squash are getting antsy. plus how cool, it's a real shaker recipe!


*pawnote - to make squash mash: slice unpeeled squash in half and discard seeds. brush squash flesh lightly with a neutral oil and place cut side down on baking sheet. bake for 1 hour at 350 degrees. let cool completely and peel skin away. mash roasted squash with a fork. squash mash freezes well.

jam on it: a once and again series celebrating toasty things fit to be slathered.
i mean, you gotz jams, don't ya? ...get in there and bake!

Nokisaki Business

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Nokisaki Business

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

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

Explanation


quote
.. capitalized on the Nokisaki.com website set up by Tokyo-based Nokisaki Co., a firm that acts as an intermediary for landowners looking to rent vacant "nokisaki" (edge of the eaves) spaces at relatively low cost and tenants wishing to lease such areas by the hour, day or week. Unlike regular property leasing, the contracts concern only the right to use nokisaki spaces.

Nokisaki.com has grown increasingly popular since its launch in April 2008, indicating rising interest in the use of such small, open spaces.

The locations include squares in front of office buildings in business districts, spots around stores that are unused outside business hours, and even parking spots at people's homes that would otherwise be left vacant.

The number of contracts concluded on Nokisaki.com totals about 350 a month in the Tokyo and Osaka areas.
source : Japan Times, Januray 18, 2011

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軒先.com




http://www.nokisaki.com/



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


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


*****************************
Related words

***** WASHOKU : General Information

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Upon the Loss

his last days, with his lifetime passion: airplane

Losing your loved one is like losing pieces of yourself. 19 December 2010, I lost my father. After 1,5 month being in the hospital battling with lung cancer, I have to say goodbye for the closest person in my life.

I just can’t describe how big it affects me. It’s like losing the closest person in your life who knew you the best, a person that you can discuss and share about everything – from having a culinary trip together, studying, future planning, world knowledge, life values, and other daily things. A person that literally shapes the way you are and the way you think, yet inherit big parts of his personality to you. A person that you rely on the most, a person with whom you can be very childish and spoiled and listen to all your trivial problem. That’s how I describe the closeness of my father. It’s like losing a backup which leads to feel very uncertain about several aspects in your life. And I do miss him a lot.

I just can’t describe how tough the life it was in these last several months –final examination, the deadline of semester group projects and your dying father- all happened at the same time. I just can’t remember how exhausted I was, constantly lack of sleep, constantly crying, and constantly went back and forth between Bandung and hospital in Jakarta. The long gloomy night in the hospital, the tense everytime I checked on my handphone to prepare whatever the bad news I’ll receive, the constant sorrow of watching his deteriorating condition. I really don’t have time for myself, and worse, I event don’t have time to be sad –the time was very limited that I have to do is fulfill my responsibilities – either as a student, as a child, and as a part of organizations. All the things before understand and having a space to my own mental turbulence.

When things got worse, the only things that help is having a good supporting system. I have these adorable friends who listened, who take care all the additional needs and back up in my academic life, friends who understand my situation. It’s where I feel that ‘well, I just can’t do it alone’. I have this extended family that constantly watched over him in the hospital. I have this brother and sister who finally came home from abroad, help me to survive and ease the burden. Their laugh and jokes during the darkest moment are priceless.

Yet the worst was over, but there’s a huge change in my life. Life goes on, and all I have to do is to adapt, to find ways to compensate the loss, and to back up all the things that he used to do, and finally to become stronger. I have new responsibilities, new targets, and new activities to fill in the upcoming semester. I know that those won’t be easy, since I’m no longer have anyone that I can call anytime – from asking an opinion in decision making or just complaining everytime I feel not capable in handling something.

But maybe the whole process was ways that life teaches me to understand certain values, certain aspects that one can’t understand until directly going through the process by themselves. Maybe bad things happened in your life is one of a method to cultivate some inner strength and to prepare for life’s future challenges. And yes, he will always be my hero.

Mutton Hot Pot - Hong Kong Cantonese Style

It's freezing! Temperature in Hong Kong is dropping these days. We have only 9 degrees today. Time to enjoy hot pot.

Mutton hot pot is one of Hong Kong Cantonese' favourites in cold winter days. Unlike the mutton hot pot in Beijing where you dip the thin slices of mutton into hot water to do the actual cooking, the Hong Kong Cantonese style mutton hot pot is already cooked. However it is served on real fire to keep the heat.

A typical hot pot set comes with the main hot pot and a dish of green vegetable, usually lettuce. My set costs HK$98 + 10% service fee. Some restaurant may sell it at a lower price however charge the vegetables separately. So you have an option of paying less if you don't want to have the vegetables. Believe me, 9 out 10 guests would love to have some vegetable after the hot pot. As they were cooked in the mutton soup, the lettuce becomes extremely delicious.

A special dish of sauce is served with mutton, just to make it less smelly and more delicious. The hot pot usually has some mushroom, water chestnuts and tofu sheets as accessories. They are perfect combinations making the whole set very yummy and most important of all - keeping us warm.

Hong Kong Food Blog - Mutton Hot Pot

Mutton Hot Pot - Hong Kong Cantonese Style

It's freezing! Temperature in Hong Kong is dropping these days. We have only 9 degrees today. Time to enjoy hot pot.

Mutton hot pot is one of Hong Kong Cantonese' favourites in cold winter days. Unlike the mutton hot pot in Beijing where you dip the thin slices of mutton into hot water to do the actual cooking, the Hong Kong Cantonese style mutton hot pot is already cooked. However it is served on real fire to keep the heat.

A typical hot pot set comes with the main hot pot and a dish of green vegetable, usually lettuce. My set costs HK$98 + 10% service fee. Some restaurant may sell it at a lower price however charge the vegetables separately. So you have an option of paying less if you don't want to have the vegetables. Believe me, 9 out 10 guests would love to have some vegetable after the hot pot. As they were cooked in the mutton soup, the lettuce becomes extremely delicious.

A special dish of sauce is served with mutton, just to make it less smelly and more delicious. The hot pot usually has some mushroom, water chestnuts and tofu sheets as accessories. They are perfect combinations making the whole set very yummy and most important of all - keeping us warm.

Hong Kong Food Blog - Mutton Hot Pot

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I'm Blogging on My Blackberry

Hai there ! Wiiw long time no see nih. I miss my blog so much. Udah lama banget gue nggak ngeblog. Apalagi sejak ngungsi ke rumah nenek gue. Weehehe..Bokap gue udah pulang dari haji tanggal 22 Desember tahun lalu. Oh ya ampun sampe lupa, happy new year all..!

Okay up next, langsung deh tanggal 24 gue dan keluarga besar pergi ke Puncak untuk liburan, gue sih sebenernya nggak seneng disana, a (lot) kind of boring. Tapi untungnya tanggal 26 Desember gue udah pulang dari Bekasi. And guess what? Pulang dari Puncak gue langsung beli BlackBerry oh yeah baby ! Gue beli BlackBerry Gemini 8520 dan tebak apa warnanya, yes it's frost blue! Wow I couldn't happy more. Cuma ternyata setelah gue utak-atik sedemikian rupa, there's no other way to write on blogger via BlackBerry but send it via email. Actually, I've tried to activate it about few weeks ago, tapi baru tadi siang gue coba, and it works ! Yeeei alhamdulillah banget..meskipun cuma bisa ngepost doang dan bukan edit design, gue juga masih nyoba gimana caranya upload multimedia file nih..

Oh iya sebentar lagi Iwid ultah loh ! ;)

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I'm Blogging on My Blackberry

Hai there ! Wiiw long time no see nih. I miss my blog so much. Udah lama banget gue nggak ngeblog. Apalagi sejak ngungsi ke rumah nenek gue. Weehehe..Bokap gue udah pulang dari haji tanggal 22 Desember tahun lalu. Oh ya ampun sampe lupa, happy new year all..!

Okay up next, langsung deh tanggal 24 gue dan keluarga besar pergi ke Puncak untuk liburan, gue sih sebenernya nggak seneng disana, a (lot) kind of boring. Tapi untungnya tanggal 26 Desember gue udah pulang dari Bekasi. And guess what? Pulang dari Puncak gue langsung beli BlackBerry oh yeah baby ! Gue beli BlackBerry Gemini 8520 dan tebak apa warnanya, yes it's frost blue! Wow I couldn't happy more. Cuma ternyata setelah gue utak-atik sedemikian rupa, there's no other way to write on blogger via BlackBerry but send it via email. Actually, I've tried to activate it about few weeks ago, tapi baru tadi siang gue coba, and it works ! Yeeei alhamdulillah banget..meskipun cuma bisa ngepost doang dan bukan edit design, gue juga masih nyoba gimana caranya upload multimedia file nih..

Oh iya sebentar lagi Iwid ultah loh ! ;)

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happy new year from india!

yes i know it's not technically new year's anymore.



and i am not technically in india anymore.



i was able to upload these photos in kerala, south india.

but i just couldn't get the post to go through before breakfast...



(this is a crime, and if i could get local bananas and coconuts in new england i would probably be a roly-poly, but that's another story)



and lunch, of course there was lunch, the south indian lunch.
and before i knew it i was on a plane to delhi...



and at the spice market,



and in front of the president's crib (yes that's a monkey, nice shot right?)



and eating pickles (garlic & chile in oil my friends)



and cozying up to the chai walla (delhi was as cold as london).

it's good to be back and i've gotta lotta stuff i want to roar about for 2011.

so stay tuned please, and

HAPPY NEW YEAR!

:)

Edo Favorite 100 Dishes

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100 Favorite Dishes of Edo
江戸料理百選


Copy the Japanese names and insert them . HERE .
to see the photos.


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. . . . . Tofu (touhu)

arare toofu 霰豆腐 "tofu like hail stones"
あられとうふ
The tofu is cut in little cubes like a dice. It may be deep-fried.



asaji dengaku あさじでんがく covered with umeboshi soysauce paste
浅茅田楽 . see Konome Dengaku.


atsuyaki toofu 厚やき豆腐 Thick fried tofu.


bekkau toofu べっかう豆婦 "tortoise shell tofu"
べっかうとうふ
(bekkoo toofu べっこう豆腐)
Cut in triangles, fried to a tortoise shell color.


chawan mushi 茶碗むし / 茶碗蒸 "steamed in a tea bowl"
A favorite in the winter months.


chikuwa toofu 竹輪豆婦 Tofu with chikuwa tubes.
ちくわとうふ


ebi toofu 苗埋菽乳 Tofu with shrimps.
えびとうふ



fuwafuwa toofu ふはふは豆腐 soft ground tofu with an egg
ふはふはとうふ
The mixture is put in boiling water to form a ball, sesame added for flavor.
tamago fuwafuwa 玉子ふわふわ boiled egg with dashi and irizake 煎酒, made from boiled down sake (to about 80%), with pickled umeboshi plums, bonito shavings and a bit of salt. This irizake (iri-zake, sake o iru, to boil down ricewine) was used until soy sauce became more readily available as a flavoring.



ganseki toofu 巖石とうふ "Tofu like a rock"
がんせきとうふ
Placed in a clear broth.


gookan toofu 合歓とうふ "Silk tree tofu"
One mochi is placed on top of the tofu.


gutsuni toofu ぐつ煮とうふ gently simmered tofu
With Saikyo miso or red miso. Flavored with mountain pepper.
Served in an earthen pot to keep warm.


hanpen toofu ハンペン豆腐 Hampen made from yam, tofu, water and a bit of salt. Served in a clear hot broth. Also called "shiratama 白玉", white ball



hiryauzu - kaku hiryausu "flying dragon head"
ヒリャウヅ -方ヒレウズ / 飛竜子 / 飛竜頭 / 角飛龍頭
ひりゃうず - かくひりゃうず / 飛竜頭 豆腐
In Kanto it is called ganmodoki がんもどき.
In Kansai it is called hiryoozu ひりょうず.
Tofu with a lot of vegetables.



imokake toofu 薯蕷かけ豆腐 Tofu with thick sauce made from grated yam
いもかけとうふ
Served in a broth with katsuobushi.



ise toofu 五瀬豆腐 grind tofu, sea bream, yam and other ingredients, with an egg, simmered in a box, flavored with miso and sansho pepper.


ishiyaki toofu 石焼とうふ stone-fried tofu
Similar to sukiyaki, flavored with grated radish and raw soy sauce.



kamaboko toofu 肉ぼことうふ made in the form of small kamaboko
かまぼことうふ
Tofu and sesame are blended together and simmered into kamabako shape.



kaminari toofu 雷とうふ "Thunder tofu"
かみなりとうふ
Fast fried in sesame oil, so it makes a noise like thunder.


komon toofu 小もんとうふ tofu mixed with slightly grilled nori seaweed, wrapped like a bag
こもんとうふ
Served in hot broth.






konome dengaku, ko no me dengaku 木の芽田楽 Mountain pepper dengaku.
covered with miso paste.


koori toofu 玲瓏とうふ tofu in kanten jelly.
こおりとうふ
Served with a bit of Japanese mustard.
Sometimes brown sugar is added and the tofu eaten as a desert.


koozu yufoofu 高津湯とうふ Hot tofu a la Kozu
こうづゆとうふ
Kinugoshi tofu covered with a hot sauce of kuzu ankake. Also called
Nanzenji tofu 南禅寺豆腐



mino dengaku 簑でんがく "dengaku in a straw coat"
tamago dengaku 鶏卵でんがく egg dengaku
みのでんがく - たまごでんがく
The dengaku is flavored with hot pepper.
The egg dengaku is covered with soy sauce, an egg yolk and sprinkled with black poppy seeds.



misotsuke toofu 味曾漬とうふ Tofu with miso sauce.



mizore soba 霙蕎麦 "buckwheat dumplings in sleet"
みぞれそば
Oborodofu is boiled in dashi shooyu, then some sobakiri buckwheat dumplings are added. White leek, grated radish or wasabi for flavoring.



Ogasawara toofu 小笠原菽乳 Tofu simmered in arrowroot water (kuzuyu 葛湯)
おがさわらとうふ
Decorated with grated radish, thick arrowroot sauce and some katsuobushi.



osasa toofu, ozasa tofu 小竹葉とうふ fried tofu
おざさとうふ
Fried tofu is simmered in soysauce and mirin, a half-boiled egg added. Sesame adde extra flavor.
Cold it can also be used in a bento box.



rokujoo 腐軋 Rokujo Tofu
ろくじょう / 六浄豆腐
This tofu was first made in Kyoto, Rokujoo 京都六条.
It shows the theme of snow at the 88th night, before the first harvest of tea leaves.




Restaurant Dining in Edo



shin no udon toofu 真うどん豆腐 Tofu cut in thick pieces like udon noodles.
しんのうどんとうふ



shiran toofu 芝蘭菽乳 "white tofu"
しらんとうふ / ちーらん
White sesame seeds are ground finely, white miso added, white leek parts added. Heaped on hot tofu, with some grated radish.



sushini 酢烹 tofu cooked on a deep-fried sardine
すしに


tataki toofu 叩き豆腐 "beaten tofu"
たたきとうふ
Fried tofu is beaten (chopped) with a knife, an egg white added. The mixture is formed like a hamburger, wrapped in wheat flour and fried.
Best eaten cold.



toofumen 菽乳麺 somen noodles with tofu
とうふめん
Flavored with sesame oil.


tsutsumi age 包油煤 wrapped and fried tofu
つつみあげ



uzumaki toofu 渦まき豆腐 "whirl tofu"
うずまきとうふ
Rolled in a large seaweed leaf (Suizenji nori) 水前寺海菜, with some hardboiled egg-white and kanpyo.



uzumi toofu 埋豆腐 "burried tofu"
うづみとうふ
Flavored with mountain pepper, roasted sesame seeds, hot pepper powder, grated ginger and yuzu citron.
Miso is placed on the burried tofu and rice is placed on top of it.



yukige meshi 雪消飯 "snow-melt rice"
ゆきげめし
Short-cut udon-tofu covered with rice and grated radish. Served in a broth.



. WASHOKU
Tofu Dishes . Bean Curd 　


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. . . . . daikon 大根 large radish dishes




agedashi daikon 揚出大こん　Radish in hot broth
Radish fried in sesame oil, then served in a broth of soy sauce and garnished with mountain pepper



daikon mushi 大根蒸 broiled radish
だいこんむし
Made from dried kiriboshi daikon stripes. Sometimes fish is added to make a good broth.


daikon sanchuu ae 大こんさんちやう醤 radish mixew with other ingredients to a saladd
だいこんさんちゃうあえ
Kiriboshi radish stripes are used. Mixed with white sesame seeds, red miso paste and sake. A bit of wasabi is added before serving.


daikon shio zoosui 大根塩ざうすい rice gruel with radish and salt


daikon tooshunkin 大根都春錦 "radish parcel"
Peeled radish, wrapped in yuba, flavored with hot pepper or mountain pepper.


daikon yu namasu 大根湯なます
だいこんゆなます
Japanese style radish salad. Served cold.


Jooshuu Tatehayashi meibutsu daikon soba
上州館林名物大根蕎麦
じょうしゅうたてはやしめいぶつだいこんそば
Buckwheat noodles served with a lot of radish shavings.



Nooshuu meibutsu hoshi daikon meshi
濃洲名物干大根飯
Made from dried kiriboshi radish, a crunchy dish.



Rikyuu abe daikon 利休あへ大根り radish a la Rikyu
きゅうあへだいこん
Flavored with cinamon and sesame.



rinmaki oofurofuki daikon 林巻大風呂吹大根
radish cut like tree rings, boiled in dashi, served on a bed of miso paste, with a slice of yuzu on top.



sanshu awase daikon 三種合大根 radish with katsuobushi
さんしゅあわせだいこん


soomen daikon 素麺大根 radish like somen noodles.
そうめんだいこん
Cut in long strings, served with vinegar, as a mouth cleanser betewen other dishes.



. WASHOKU
Radish Dishes 　


................................................................................


. . . . . gohan, meshi 飯 rice dishes





aonori zoosui 青苔雑炊 rice gruel with green nori seaweed
あおのりぞうすい


daikon meshi 大根飯 with radishes
..... Echizen no daikon meshi 越前国大根飯
with radishes from Echizen



hidara meshi 乾呉魚飯 rice with dried cod
ひだらめし
Mentioned in a cookbook from 1802. The fish filets are dried over a medium heat and then cut in small stripes. They are then mixed with the cooked rice.
names of the cooking heat in Edo
bunka 文火 （ぶんか） low heat/flame (yowabi 弱火)
bunbuka 文武火（ぶんぶか）medium heat/flame (chuubi 中火)
buka 武火（ぶか) high heat/flame (tsuyobi 強火)





hotarumeshi, hotaru meshi ホタル飯 "firefly rice"
ほたるめし / 蛍飯
During the hunger periods. 190 g rice was cooked with 4,300 g of starowort leaves (yomena) and mugwort (yomogi). The few white rice grains would look like fireflies in the green leaves mush.
((( Another way to make cooked rice last longer during a famine was putting more water into rice gruel, calling it "mirror rice" (kagami meshi 鏡飯) or omoyu おもゆ 重湯】). )))




kadame meshi 海帯めし rice with wakame kelp.
かだめめし
kadame 加太和布 is a special kelp harvested in Wakayama, Kishu, in Kada town 加太浦.



kakimeshi 牡蛎飯　　rice with oysters
Cooking oysters would prevent the outbreak of indigestion and food poisoning in times without refrigerator.



. kokerazushi こけらずし kokera sushi 　　



konnyaku meshi 蒟蒻飯 rice with konyak devil's tongue


konoha meshi 木の葉めし"rice with tree leaves"
このはめし
Fresh sprouts and buds were mixed in spring food.



kotori, shookin zoosui 小禽ざうすい
rice gruel with "little birds"


mana zoosui 菁蕪菜雑炊 rice gruel with leaves of turnip
まなぞうすい



namakai meshi 石明魚飯 rice with fish
なまかいめし



nankin gayu なんきん粥 kayu. rice gruel with pumpkin
Pumpkin and red beans were cooked with the rice. It was a very warming slightly sweet dish in winter.



nasubi zoosui 茄子ざうすい rice gruel with eggplants


nattoo modoki 賽淡鼓 "looking like fermented beans"
なっとうもどき
modoki was a way to prepare vegetable dishes "looking like" fish or meat. It was often done in temples.



negi meshi 葱めし rice with leek
Many other vegetables can be added, also sweet chestnuts and shiitake mushrooms. Served in a hot broth 達失汁.
leek was grown in the fields around Edo, see Edo Vegetables below.

negi zoosui 葱ざうすい gice gruel with leek

nira zoosui 韮ざうすい rice gruel with nira leek
にらざうすい

leek dishes are all typical winter dishes.



Rikyuu meshi 利休めし rice cooked "a la Rikyu"
Sen no Rikyu (千利休, 1522 – 1591) was the founder of the tea ceremony.
Rice is cooked with hoojicha tea, then dashi broth is added. Some green stems of rape (na no hana) are added as topping.
This is a typical dish of spring.



. sakurameshi 桜めし "cherryblossom rice" 　



shijimi meshi 蜆肉飯　 rice with corbilula clams


shiso meshi 紫蘇飯　 rice with perilla
しそめし


soba meshi 蕎麦飯 with buckwheat noodles


someii, somei-i 染飯 colored rice
そめいい
Already mentioned in 1553. It is colored with kuchinashi gardenia and becomes a bright yellow color. It was popular in the tea stalls along the 53 stations of the Tokaido road. Gardenia extract was like a medicine against weak feet and brought back energy.



taimeshi 道味魚飯 -鯛飯 rice with slices of sea bream
たいめし - たいめし



toofu zoosui 菽乳雑炊 rice gruel with tofu


yamabuki meshi 山吹めし "yellow rice"
yamabuki is the yellow color of the plant "yellow rose", the color of coins in the Edo period and the color of egg yolk.
A hard-boiled egg is placed on the rice, served with broth, some grated ginger and a bit of salt.




yudoofu modoki 賽湯菽乳 "looking like hot tofu"
ゆどうふもどき
「賽（ゆ）湯菽（どうふ）乳（もどき）
Hot rice gruel with arrowroot sauce, some grated ginger and mustard for flavoring.




Some of the ingredients mixed with rice have their own entry in this BLOG.

. WASHOKU
Rice Dishes (meshi, gohan) 　


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. . . . . tai 鯛 sea bream dishes






kakitaimushi, kaki tai mushi かき鯛むし
steamed sea bream with oysters
かきたいむし


makitai 巻鯛 "rolled sea bream"
まきたい


sarasa tai さらさ鯛 "chinz sea bream"
さらさたい




Satsuma meibutsu koro iridai 薩摩名物ころ煮鯛
ころいりだい
simmered sea bream a la Satsuma


Satsuma satootsuke tai さつま砂糖漬鯛
さつまさとうつけたい
sea bream pickled in brown sugar, a la Satsuma


Satsuma tai no atsumejiru 薩摩鯛のあつめ汁
Rice soup atsumejiru with sea bream, a la Satsuma



sugiyaki tai 杉やき鯛 sea bream served in a box made of cedar wood.
Fish is flavored with miso paste.



taimaru ageni 鯛丸あげ煮 whole fried sea bream
A small fish is used. Flavored with soy sauce.


taimeshi 道味魚飯 - 鯛飯 rice cooked with sea bream
たいめし - たいめし


tai no koo no mono sushi 鯛の香物酢
たいのこうのものすし
sea bream pickled with vinegar


tai no soborojiru 鯛のそぼろ汁
doosuma ・同すましそぼろ
たいのそぼろじる・どうすま
small pieces of sea bream in hot broth


tai no tororojiru 鯛の青淵汁
たいのとろろじる
Soup with grated jinenjo yam and sea bream



. WASHOKU
Sea Bream Dishes 　



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. . . . . tamago 卵 egg dishes




aemaze あえまぜ a kind of fish salad, with vegetables and egg
嚮食交
Sometimes sake was used for a dressing.



isona tamago いそなたまご "beach flavor eggs"
磯菜卵
After boiling half-soft in vinegar and irizake, they are sprinkeld with nori from Asakusa or wasabi.


matsukaze tamago 松風卵 egg a la "wind in the pines"
まつかぜたまご
　　　　

Rikyuu tamago - Kurumi tamago 利休卵 / 胡桃卵
りきゅうたまご - くるみたまご
eggs "a la Rikyu" and walnut eggs
Simmered egg with ground sesame seeds (or ground walnut meat), falvored with soy sauce and sake.



shigure tamago 時雨卵 "winter drizzle eggs"
しぐれたまご
A kind of okonomiyaki omelette.


tamago dojoo たまごどじょう loach soup with egg
卵鰌魚
Yanagigawa nabe 柳川鍋（やながわなべ）


tamago hanpen 玉子半ぺん hampen with egg


tamago iridashi 玉子いり出し soup with egg


tamago kaiyaki 玉子貝焼 fried eggs with seashells


uzura tamago 鶉卵 quail eggs
うずらたまご


yosetamago 寄卵 eggs mixed with other ingredients
よせたまご




Food colored yellow with egg yolk was called yamabuki, for example
yamabuki kamaboko やまぶきかまぼこ yellow kamaboko fish paste.


. WASHOKU
Egg Dishes 　



tamago hyakuchin 「卵百珍」（たまごひゃくちん）
100 dishes with eggs
cookbook from 1785

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Illustrated Book
www.unizon.co.jp


. Reference : 江戸料理百選


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Books about the food culture of Edo





江戸食百珍



external link

Banquets against Boredom
Eric C. Rath, University Kansasfae


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Things found on the way


Edo, The City That Became Tokyo
. The town of Edo 江戸　大江戸 　



. Edo-Vegetables (Edo yasai 江戸東京野菜) 　


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HAIKU and SENRYU


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Related words

***** . Miso culture in Japan (みそ or 味噌) . 　


. WASHOKU
Dishes from Tokyo


***** WASHOKU : General Information

***** WASHOKU : Regional Japanese Dishes

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