July 1, 2019

Commemorating Japan's First Commercial Whaling in 31 Years/31年ぶりの日本の商業捕鯨を祝う

Today, July 1, 2019, marks the resumption of Japan's commercial whaling after 31 years. For this special occasion, I made kujira no tatsuta-age as part of supper tonight. While making it, I recalled the faces of all those ugly, self-righteous, barbarous, culturally imperialistic, unscientific, emotional, and irrational cetophiliac people, as well as the adamant anti-whaling countries, namely, the United States, Australia, New Zealand, Canada, and the UK, and wished them all BAD LUCK.

Japan does not single out whales and dolphins for protection simply because they are more intelligent than other species. We abhor the very idea of ranking animals according to intelligence. We do not discriminate plant life from animal life, either. We are impartial in many ways, and life is no exception.

Not all whale species are endangered, and we will hunt only minke and other whales, which are abundant in our territorial waters and EEZ, in a sustainable manner. In fact, there are so many of them there that they cause trouble to fishermen.

Anyway, I hope to be able to get my hands on the freshest whalemeat soon!

June 28, 2019

Meals Offered in the School Canteen at My Daughter's University, Part 17/娘の大学の学生食堂で出される食事、パート17

1 Pork and taka-na (a type of greens) ramen and potato bun
2 Mapo nasu (eggplant)
3 Takoyaki (octopus balls) and potato fries
4 Chicken katsu (cutlet) grilled(?) with tomato (sauce?) and (topped with?) cheese
5 Meat and vegetable stir-fry
1豚肉高菜ラーメン じゃがいもパン
3たこ焼き フライドポテト

The chicken katsu looks tasty, but I'd like to have lots of shredded cabbage rather that such a small portion of what looks like some kind of salad.
I wonder what Osaka people would say about the takoyaki because it doesn't look authentic due in part to lack of bonito flakes.

June 14, 2019

Unripe Ume vs. Ripe Ume/青梅と熟した梅

Which to use to make ume syrup, unripe or ripe ume?
The answer is simple: Both unripe and ripe ume can make tasty ume syrup, with some difference in color.
Left: Ume syrup made from unripe ume, together with leftover ume
Right: Ume syrup made from ripe ume, together with leftover ume
With my ume syrup recipe, which uses ume and sugar at a ratio of 1:0.5, instead of the more common 1:1, the leftover ume still contain a considerable amount of juice. You can eat them as a snack, make it into jam by adding some (20-50%) sugar, or make some more ume syrup by adding some (20-50%) sugar.
I personally like the leftover ume on the right because their texture is exactly the same as umeboshi although they are not dried and they are salt-free!

May 29, 2019

Meals Offered in the School Canteen at My Daughter's University, Part 16/娘の大学の学生食堂で出される食事、パート16

1 Simmered hamburger patty, with cabbage roll
2 Keema curry, with korokke (Japanese-style croquette)
3 Dandan noodles
4 Pork shabu (short for "shabu shabu"?) with sesame sauce
5 Sausage and broccoli with tomato sauce

May 20, 2019

Meals Offered in the School Canteen at My Daughter's University, Part 15/娘の大学の学生食堂で出される食事、パート15

This time, my daughter sent me these photos, with no descriptions of them.


April 21, 2019

Meals Offered in the School Canteen at My Daughter's University, Part 14/娘の大学の学生食堂で出される食事、パート14

1 Crepe
2 Tonjiru (pork soup) udon
3 Tomato cream with shrimp and komatsuna (a type of greens)
4 Mackerel simmered with miso
5 Sardine fries

February 14, 2019

Three Shigefusa Knives/重房の包丁、3丁

270 mm Shigefusa kitaeji wa (Japanese-style) gyuto
270 mm Shigefusa kitaeji wa sujihiki
210 mm Shigefusa kasumi wa gyuto
270 mm重房鍛地和牛刀
270 mm重房鍛地和筋引
210 mm重房霞和牛刀
The owners have had to wait for almost three years to get them.