Thursday, June 23, 2016

summer

drippy juicy peaches eaten over the sink & mini pain de mie avocado toast❤︎raining cats & dogs  #paindemie #avocadotoast #peach #coffee #yogurt #blueberry #japan The weather has been depressingly grey and super humid.

Poor Kyushu, they got a month's worth of rain in a couple of hours...

We've had some rain too, at times it rains in sheets.

It makes getting to the market a challenge for me, but I still try to get out so that I can get in a little walk.

We've been enjoying peaches.

The first couple of peaches were on the firm side but this morning the peach was perfectly ripe.

They are super sweet and juicy.

Satoshi and I stand over the kitchen sink eating them in the morning before sitting down to breakfast.

Summer is here.

Wednesday, June 22, 2016

bocca

Untitled Whenever they have Hokkaido fairs in Osaka, I try to see if they carry Bocca's products because we love their yogurt drinks...super thick and not too sweet.

Recently though, we tried their puddings.

Untitled The white pudding comes with a caramel sauce.

Pop the balloon to release the pudding and then drizzle on the sauce.

Untitled I screamed a little when I popped the balloon.

The pudding was thick, rich and creamy.

Untitled The crème brûlée version was nice too with crushed caramel bits to sprinkle on top.

I'm glad we got to try these, if I see them in the markets, I'll be sure to get more.

Tuesday, June 21, 2016

things I'm liking (disliking)

Untitled A few things I'm liking, disliking these days...this chocolate mint drink by Starbucks could've been mint-ier.

Untitled This honey lemonade by Orangina.

Super puckery, but good on these humid days.

Untitled curry spiced kakinotane by Kameda...super addicting and good with beer.

What have you been enjoying?

Monday, June 20, 2016

mcgyver

Untitled Remember I told you about the new light fixture we put in?

Well, I was looking around at the 100 yen store to find an inexpensive lamp shade but wasn't successful.

So I decided to make my own...

I bought a tiny hose clamp from the 100 yen store.

It wasn't doing what I envisioned it to do, so I looked on Youtube and found a way to fix the clamp (love technology!).

Untitled Then I used an empty coffee can and made my shade.

The hardest part was cutting into the thick aluminum/steel seal at the bottom of the can.

Untitled I thought I would be able to use a can opener but it didn't really do much.

I ended up using wire nippers and scissors to cut through the can.

Untitled voilà!

This was fun to make.

Thursday, June 16, 2016

okara granola

Untitled While I was browsing at a bookstore, I came across a book that had an interesting recipe for granola.

The recipe uses okara (soy lees) instead of oats or cereal.

I usually follow a recipe verbatim whenever trying it for the first time, but thought I could make this relatively the same way I make Ellie Krieger's version.

Okara Granola adapted from "Shumi-doki June-July 2016"

120 grams okara (soy lees)
2 tablespoons maple syrup
handful of unsalted pumpkin seeds
handful of unsalted pecans
handful of unsalted mixed nuts (walnuts, almonds, cashews)
handful of dried fruits (cranberry, blueberry, raisins)
handful of cacao nibs

Mix together, spread out onto parchment and bake at 170C (325F) for 30 minutes.
Cool and store in airtight container

Untitled NOTES: The original recipe instructs you to bake the okara mixed with some maple syrup for 10 minutes on the top rack of your oven, adding the nuts with a little more maple syrup and baking it for another 20 to 25 minutes, but I didn't do that, so I think this is why my granola turned out "moist".

The picture in the book looks like the okara is dry and "sand-like"...similar to panko (bread crumbs).

Satoshi was surprised when I told him what the granola was made from.

After we eat this batch up, I am going to try it like the recipe instructs...will let you know what happens.

Wednesday, June 15, 2016

sending hugs

doing my part to help kumamoto, by buying produce that was grown there❤︎sending good thoughts   #prayforkumamoto #fruits #vegetables #japan It's been 2 months since the tragic Kumamoto Earthquake, and they are still having aftershocks!

Thousands are still in shelters and/or living out of their cars.

They haven't been able to clear much of the debris and the "red tape" part of getting things moving forward seems to be endless and frustrating.

sending hugs to kumamoto❤︎bought some produce from there: okra, cucumber, red onion, parsley & dried daikon  #prayforkumamoto #japan I found a tiny shop nearby that sells fruits and veggies from Kumamoto.

Even if we cannot visit the area right now, I hope by purchasing their produce it will help Kumamoto start moving forward.

Sending hugs to Kumamoto.

Monday, June 13, 2016

konnyaku

Untitled Konnyaku (devil's tongue jelly) is made from a type of yam and apparently has a high fiber content.

You can read more about it here.

Lately on TV, I've been seeing some new ways to add it to meals.

One way is to slice the konnyaku then freeze it.

By freezing it all the moisture is taken out and what you are left with is something with the texture similar to meat.

I haven't tried this method but have been reducing the amount of meat I put in a dish and adding konnyaku.

Like last night when I made stuffed bell peppers.

I put some konnyaku into the hollowed out pepper then added some meat.

And to the tomato sauce, I added the rest of the konnyaku.

gapao❤︎  #gapao #japan #ガパオ When I made gapao, I added konnyaku that looked like noodles.

Satoshi thought it was harusame (cellophane noodles), and was surprised when I told him it was konnyaku.

I hope to try different ways to add konnyaku to our meals.

Have you tried konnyaku?