June 17, 2018

Meals Offered in the School Canteen at My Daughter's University, Part 4/娘の大学の学生食堂で出される食事、パート4

1. Mackerel simmered with miso
2. Curry (and rice) with korokke (Japanese croquette) and chocolate bread
3. Pork and wood ear fried with oyster sauce
       This is mecha uma (mighty delish)! Lots of ingredients! I counted them, and they were pork, cabbage, wood ear, bean sprouts, onion, eryngii (king oyster), shiitake, mianma (bamboo shoot), and enoki!
3、豚肉と木耳のオイスター炒め      ↑これがめちゃうま!具だくさん!数えてみたら、豚肉、キャベツ、木耳、もやし、玉ねぎ、エリンギ、しいたけ、メンマ、えのき だった! 













June 8, 2018

Meals Offered in the School Canteen at My Daughter's University, Part 3/娘の大学の学生食堂で出される食事、パート3

This blog has been dormant for weeks because I'm into INSTAGRAM these days. Here are some photos, sent from my daughter. I think I'll update this blog with ume syrup recipes soon.
1 ○○○担々麺(○○○は大学名)
2 ブラックカレーふわふわエッグ添え
3 白身魚の唐揚甘酢あん
4 スープカレー 夏野菜添え
5 鶏とじゃが芋のカレージャン炒め
1 xxx dandan noodles (where xxx is the university name)

2 Black curry with fluffy egg on the side
3 White-fleshed fish karaage with sweet and sour thick sauce
4 Soup curry with summer vegetables on the side
5 Chicken and potato fried with curry "jan" (a type of sauce)


May 18, 2018

Age of Instagram/インスタグラムの時代

Now I spend more time on Instagram than here. I feel more comfortable there because it allows me to make casual posts.
I'm h_312_312 on Instagram.

April 28, 2018

Making Ponzu from Amanatsu/甘夏からポン酢を作る

I have already explained how to make ponzu from citrus fruit somewhere on my blog. Here is how to deal with soiled pieces.
1. Rub soiled pieces under running water and soak them in water for some time. Rub again.
1. 汚れた果物を流水で擦り、しばらく水に漬けておきます。再度、擦ります。 
Still very soiled.
2. Peel the rind.
2. 皮を剥きます。 
3. Cut in half.
3. 半分に切ります。 
4. Squeeze.
4. 絞ります。 
You'll learn that your hand is the best tool for this job.
5. Separate the juice from the seeds.
5. 果汁と種を分けます。 
My father and I drank the juice in the glasses. Sour and very refreshing!

6. Combine juice, dashi (for me, water + instant dashi), and soy sauce at your desired ratio (for me, 1:1:1). Add some dried bonito shavings (katsuobushi) and kombu (I simply left them out).
6. 果汁、出汁(私の場合は、水+出汁の素)、しょう油を好みの割合(私の場合、1:1:1)で合わせます。鰹節と昆布を少し入れます(私は省きました)。  
7. Store in the fridge.
7. 冷蔵庫に保存します。
There are still lots of pieces left in one container.
We still have a lot more in the other container...

April 27, 2018

Posting Photos on Instagram from a PC/パソコンからインスタグラムに写真を投稿する

I have succeeded in posting photos on Instagram from my PC by following the instructions on
I'm h_312_312 on Instagram.
I have no intention to post instagrammable photos.

April 22, 2018

More Meals Offered in the School Canteen at My Daughter's University/娘の大学の学生食堂で出される他の食事

1. Mentaiko (spicy cod roe) cream spaghetti
1. めんたいこクリームスパゲティ
2. Shoyu (soy sauce) ramen
2. しょう油ラーメン 
280 yen. Quite reasonable.
3. Curry and rice
3. カレーライス 
280 yen. Quite reasonable, too.
You can have as much fukujin zuke (red pickle on the right) as you want.
I remember that when I was a university student, I often had curry and rice, which was 170 yen. I sometimes had katsudon (330 yen), which tasted so good, and had nigiri zushi (< sushi) (480 yen) once in a while.
4. Buta (pork) kimchi gohan (rice)
4. 豚キムチご飯 
5. Chicken with cheese and tomato??
5. チキン、チーズとトマト?? 
You can see part of the melon pan that my daughter mentioned earlier at the upper left of the photo.

April 19, 2018

Mixing Miso and Sake Kasu (Lees) Together for Longevity/長寿のため味噌と酒粕を混ぜる

One of the drawbacks of Japanese cuisine is that many dishes turn out quite salty because of the heavy use of salt, soy sauce, and miso. In addition, for every Japanese meal, soup, often miso soup, is not optional but required. If you follow the Japanese eating custom for every meal of the day, you will consume a considerable amount of salt.
One way to reduce the intake of salt is to cut back on the amount of miso added to your miso soup. To do so, you can mix miso and sake kasu together in advance, like I did yesterday.
500 g miso (home-made miso, made by my father)
500 g sake kasu
味噌(父が作った手作り味噌) 500 g
酒粕 500 g
If sake kasu is fridge-cold, leave it at room temperature for some time to soften.

Adding some sake lees to miso soup, thereby reducing the amount of miso added is not my idea. This has been practiced for decades in Nagano prefecture, which now has Japan's highest longevity rate.

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