tag:blogger.com,1999:blog-31019802814704462622024-02-21T01:20:57.332+09:00Hiroyuki's Blog on Japanese CookingHiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger1269125tag:blogger.com,1999:blog-3101980281470446262.post-52650006084032132842021-04-30T07:18:00.000+09:002021-04-30T07:18:11.317+09:00Meals Offered in the School Canteen at My Daughter's University, Part 21/娘の大学の学生食堂で出される食事、パート21<p>Two days ago, my daughter sent me these photos:</p><p>二日前、娘から次の写真が来ました。</p><p>Curry and rice:</p><p>カレーライス:</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5R8cCAaFNXffGA_20TE4uw9Cj4koSVj44fxeHUI7tGsdT268aYlSehUwkaAc5CNSDbzAgsd2RC2KFE18koJyeEmk-I9JML4fmJziqmDnls2JGUDXoxkUYxT8hkik5kX3Vy7T6PXnTYm4/s640/1619432257020.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5R8cCAaFNXffGA_20TE4uw9Cj4koSVj44fxeHUI7tGsdT268aYlSehUwkaAc5CNSDbzAgsd2RC2KFE18koJyeEmk-I9JML4fmJziqmDnls2JGUDXoxkUYxT8hkik5kX3Vy7T6PXnTYm4/s320/1619432257020.jpg" width="320" /></a></div>Roll cabbage (cabbage rolls):<div>ロールキャベツ:<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNZi1UdCZP4GRq9TS9_vo_yo9fIH-ILBWha84JeNqITbwDp7sAvUN6g5q0GFw-YLe0K2oqT85X95TrjDgdfKLS-2T_-74Si0XzljUmTXnMBG9OT6HeFAvLgYbbE7yNy51Gl-LOXwKyvI/s640/1619432288476.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNZi1UdCZP4GRq9TS9_vo_yo9fIH-ILBWha84JeNqITbwDp7sAvUN6g5q0GFw-YLe0K2oqT85X95TrjDgdfKLS-2T_-74Si0XzljUmTXnMBG9OT6HeFAvLgYbbE7yNy51Gl-LOXwKyvI/s320/1619432288476.jpg" width="320" /></a></div>Yesterday, she sent me these, along with their prices:</div><div><p class="MsoPlainText">Chinese donburi, 400 yen:</p><p class="MsoPlainText">中華丼<span lang="EN-US"> 400</span>円<span lang="EN-US"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt3fvFRFshphEDQpHWJNBKNOhAMB-OwshPrU4m0YeATJYDF7aT_G7BfvAAX_YL7XVyjiZ46KE9nUu-72CKAqYGsZy3P84VAsWA5iXWfPeVcoGGliiILaZlMWbyeTfXl0O7P4fnzM55Kc/s640/1619698835818.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFt3fvFRFshphEDQpHWJNBKNOhAMB-OwshPrU4m0YeATJYDF7aT_G7BfvAAX_YL7XVyjiZ46KE9nUu-72CKAqYGsZy3P84VAsWA5iXWfPeVcoGGliiILaZlMWbyeTfXl0O7P4fnzM55Kc/s320/1619698835818.jpg" width="320" /></a></div><p class="MsoPlainText">Tantan noodles, 390 yen:</p><p class="MsoPlainText">担々麺<span lang="EN-US"> 390</span>円<span lang="EN-US"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLWJLR7GoRR2UVEYiZRqdQXbef9GsDnBdAfmOcIWvyNGZjUf75F_podUiMMw2Lq5aU3aq7lAE2rbKesIg8bCgkx3P_W9deUZK6YejYcdsZZyxJfU0RGjV4f6N0q1PhyphenhyphenMLZayu9jbRmZ4/s640/1619698848543.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyLWJLR7GoRR2UVEYiZRqdQXbef9GsDnBdAfmOcIWvyNGZjUf75F_podUiMMw2Lq5aU3aq7lAE2rbKesIg8bCgkx3P_W9deUZK6YejYcdsZZyxJfU0RGjV4f6N0q1PhyphenhyphenMLZayu9jbRmZ4/s320/1619698848543.jpg" width="320" /></a></div><p class="MsoPlainText">Char siu (roast pork) noodles, 390 yen:</p><p class="MsoPlainText">チャーシュー麺<span lang="EN-US"> 390</span>円<span lang="EN-US"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvkj1vIS6uxyNtQErQ3kLWNb3RcELh27GczLbUs23ZVOymqQ1B1nZSHkOagGzzZgWamHjemh_0BKMtZKBmwuo3hVXXl3ss_ZVtIuHEj2kV12izUl7n-sPeVBvtb0myoTWf8krKAdAfFA/s640/1619698863267.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtvkj1vIS6uxyNtQErQ3kLWNb3RcELh27GczLbUs23ZVOymqQ1B1nZSHkOagGzzZgWamHjemh_0BKMtZKBmwuo3hVXXl3ss_ZVtIuHEj2kV12izUl7n-sPeVBvtb0myoTWf8krKAdAfFA/s320/1619698863267.jpg" width="320" /></a></div><br /><p>She says that at her university, the school canteen is now open for eating but the students must sit on every other seat, so there are not enough seats. She ate the curry and rice while sitting on an outdoor seat. Due to the coronavirus pandemic, the chopsticks, spoons, and so on have been replaced by disposable ones and the students can no longer spinckle dressing, pepper, or shichimi togarashi by themselves.</p><p>娘の大学では、学食で食べれるようになったけど、座席は1つ飛ばしで、席が足りないそうで、カレーライスは外の席で食べたそうです。コロナ禍のせいで、箸、スプーンなどは使い捨てのに変わり、自分でドレッシング、こしょう、七味唐辛子をかけれなくなったそうです。 </p></div>Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com12tag:blogger.com,1999:blog-3101980281470446262.post-4018213591930545552020-07-13T17:06:00.001+09:002020-07-13T17:06:48.240+09:00Traditional Umeboshi, Low-Salt Umeboshi, and Umeboshi-Style Ume Pickles/伝統的な梅干し、低塩梅干し、梅干し風梅漬け <div dir="ltr" style="text-align: left;" trbidi="on">
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June is ume picking season in Japan. I got tens of kilograms of ume from my father's two ume trees.</div>
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日本では、6月は梅収穫の時期です。父の梅の木、2本から梅が数十キロも取れました。</div>
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Unripe ume in early June and ripe ume in late June.</div>
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青梅は6月初旬、熟した梅は6月下旬です。</div>
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Unripe ume are used to make ume syrup and ume shu (ume liqueur) while ripe ume are used to make umeboshi. (You can make ume syrup and ume shu from ripe ume, too.)</div>
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青梅は、梅シロップや梅酒を作るのに使い、熟した梅は梅干しを作るのに使います。(熟した梅で梅シロップや梅酒を作ることもできます。)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-L0FgO7W2fqjYSWtdJxM47OHfn-YGEl_5D8Ei4kb-Me6GUUQJzuh2IB7BKXNHeDsHbdbYvnyWb_7N-IJVRRvVsSD704bbndrSWsMYiXRQiiNb4mWp-oUBFDXRp3TcUMu3gXPZwE451U/s1600/DSCN3470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU-L0FgO7W2fqjYSWtdJxM47OHfn-YGEl_5D8Ei4kb-Me6GUUQJzuh2IB7BKXNHeDsHbdbYvnyWb_7N-IJVRRvVsSD704bbndrSWsMYiXRQiiNb4mWp-oUBFDXRp3TcUMu3gXPZwE451U/s320/DSCN3470.JPG" width="320" /></a></div>
Traditional umeboshi<br />
伝統的な梅干し<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMX8KRBFSLWatG6Pzk8FM8PapN_Bpjv3EpwLBJMtq1d47GZaYVU9kGO0S4K6RBsfpIMa-7af-1I_RPw7ahgPMYfDs82VD05G8adMh5zMbugbkRDcSSlZ8ciOiDPlXmvfTn_De3LSrmUCc/s1600/DSCN3502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMX8KRBFSLWatG6Pzk8FM8PapN_Bpjv3EpwLBJMtq1d47GZaYVU9kGO0S4K6RBsfpIMa-7af-1I_RPw7ahgPMYfDs82VD05G8adMh5zMbugbkRDcSSlZ8ciOiDPlXmvfTn_De3LSrmUCc/s320/DSCN3502.JPG" width="320" /></a></div>
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16% salt content. Very salty and sour!</div>
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塩分は16%。とても塩辛くて、酸っぱいです! </div>
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Byproducts:</div>
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副産物:</div>
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Yukari<br />
ゆかり<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGaAgWK3r5i-F66uFiaEpCKEJk8MPPPyC_gQ8FCSkXhlbRKAq7mntCIten9_Oihg-uuErYfu4mY7EzqyRy9RTtS1aUbSsAl-ISgDSBwBS70V7z1jseKmrXVtTv8Mja-6dnJWJbzLRdgU/s1600/DSCN3484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGaAgWK3r5i-F66uFiaEpCKEJk8MPPPyC_gQ8FCSkXhlbRKAq7mntCIten9_Oihg-uuErYfu4mY7EzqyRy9RTtS1aUbSsAl-ISgDSBwBS70V7z1jseKmrXVtTv8Mja-6dnJWJbzLRdgU/s320/DSCN3484.JPG" width="320" /></a></div>
Yukari is a registered trademark of Mishima Shokuhin Co., Ltd. This word is often used to mean the akajiso (red perilla) that has been used to color umeboshi. It's very tasty and often used as a kind of furikake.<br />
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ゆかりは、三島食品株式会社の登録商標です。梅干しを色付けするのに使った赤紫蘇を指すのによく使われる言葉です。ゆかりはとても美味しくて、ふりかけのように使うことが多いです。<br />
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Umezu<br />
梅酢<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJDxbUyeo4O25taREyr292acUvtvzO36RpaKSa9sXzksHouXk3mkQ7_MiDlUrj9QHmX5kj10rSR0QrImVwJJu0mTbrf4vEtR1Ras3_YiqEmEGMm73WOMUmqTSNmBsPhSambsph31-8NE/s1600/DSCN3510.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKJDxbUyeo4O25taREyr292acUvtvzO36RpaKSa9sXzksHouXk3mkQ7_MiDlUrj9QHmX5kj10rSR0QrImVwJJu0mTbrf4vEtR1Ras3_YiqEmEGMm73WOMUmqTSNmBsPhSambsph31-8NE/s320/DSCN3510.JPG" width="320" /></a></div>
Liquid that comes out of ume after being mixed with salt. Used as a seasoning.<br />
梅を塩と混ぜた後に出てくる液体。調味料として使います。<br />
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Low-salt umeboshi<br />
減塩梅干し<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrNnBP6w56DJh7JILiN1iTjg7t-jnlobwAHARP3HJkqcuCdAc1aXrON7K1s5ZeclruD0QlQ4e0dcAzhOrWKX9RwnJbk86eGq16F1B0i_1LZTfXBJJ0VUfAlOlh9R7rPLcZ5GPkhKDt9A/s1600/DSCN3500.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBrNnBP6w56DJh7JILiN1iTjg7t-jnlobwAHARP3HJkqcuCdAc1aXrON7K1s5ZeclruD0QlQ4e0dcAzhOrWKX9RwnJbk86eGq16F1B0i_1LZTfXBJJ0VUfAlOlh9R7rPLcZ5GPkhKDt9A/s320/DSCN3500.JPG" width="320" /></a></div>
5% salt and 10% sugar<br />
塩分5%、砂糖10%<br />
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The right and left ones are the same except the water content. Not colored with red perilla.<br />
左右の梅干しは、水分量以外は同じものです。赤紫蘇で色付けしていません。<br />
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Umeboshi-style ume pickles<br />
梅干し風梅漬け <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7Rg0Q_ZaqH3jC3TVfWho2OkMssdn_YUH-Cdbh9TdxekRZId80F3m3v-4mTtYBTu9BfjEyfPn2I-VVAWJn3s-YvEcJNM8SX1RJmZ0ACcVDU1F-zP4O02hSLIy2ZfnO3pQscEAQ4B7Rhw/s1600/DSCN3486.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV7Rg0Q_ZaqH3jC3TVfWho2OkMssdn_YUH-Cdbh9TdxekRZId80F3m3v-4mTtYBTu9BfjEyfPn2I-VVAWJn3s-YvEcJNM8SX1RJmZ0ACcVDU1F-zP4O02hSLIy2ZfnO3pQscEAQ4B7Rhw/s320/DSCN3486.JPG" width="320" /></a></div>
They are actually a byproduct of ume syrup making. I made ume syrup with an ume to sugar ratio of 2:1 (common ratio is 1:1). After I separated the ume from the syrup, I added 5% salt and red perilla.<br />
実際は、梅シロップ作りの副産物です。梅と砂糖を2:1(通常は1:1)の割合で梅シロップを作り、梅とシロップを分けてから、塩を5%、赤紫蘇を加えました。<br />
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To make umeboshi, you must dry pickled ume in the sun for about three days, but these pickles need no drying.<br />
梅干しを作るには、漬けた梅を3日間程度、天日干しする必要がありますが、この梅漬けは、干す必要がありません。<br />
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Note: I dried both the traditional and low-salt umeboshi in the food dehydrator. That's why I have been able to make umeboshi before the rainy season ends.<br />
注:私は、伝統的な梅干しも減塩梅干しも食品乾燥機で乾燥させました。というわけで、梅雨が終わる前に梅干しを作ることができました。<br />
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So, which of these three I like the best? The umeboshi-style ume pickles, of course. They are easy to make, they need not be dried in the sun, and they taste really good! Besides, you can get ume syrup as a byproduct.<br />
では、この中で私が一番好きなのはどれか、というと、もちろん、梅干し風梅漬けです。作るのは簡単だし、日干しする必要はないし、本当に美味しいからです。それに、副産物として、梅シロップもできます。</div>
Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com6tag:blogger.com,1999:blog-3101980281470446262.post-49334663612977580522020-04-16T09:27:00.001+09:002020-04-16T09:31:27.792+09:00Dishes Made by My CHildren/子供たちが作った料理<div dir="ltr" style="text-align: left;" trbidi="on">
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Last week, my daughter notified me that she and her brother got these morels.<br />
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<span lang="EN-US">先週、娘から、自分と兄とで、こんなアミガサタケが採れたと知らせがありました。</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvFVq9kF24QRVhxrXL4tnakBO-qk7tv0RM2rAEF9f6GcSQWcKfhGOX1Vlat-Pw9wgALdt58v5vA2EIcJw2nvfYiGrtVlKWWliK_o3no2QCMUdW3jx6fPFkxmYOfIuxAkrgiliKeufHRw/s1600/1586226191643.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvFVq9kF24QRVhxrXL4tnakBO-qk7tv0RM2rAEF9f6GcSQWcKfhGOX1Vlat-Pw9wgALdt58v5vA2EIcJw2nvfYiGrtVlKWWliK_o3no2QCMUdW3jx6fPFkxmYOfIuxAkrgiliKeufHRw/s320/1586226191643.jpg" width="320" /></a></div>
This week, she also let me know that they picked these wood ear mushrooms.<br />
今週は、また、こんなキクラゲが採れたとの知らせが。<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVxHcl4TtVGSXc6YsDi2aVGbbFHDkkeM4u-EhyphenhyphenizN5Qu-SvLIJHluC_07xtmQzvkA8UcDEc7ZnyBmq31ACRDAJck8ZiMK6ix5v0dpsleFO9Mi1vYg6Q5uV7hUCdQ-eiHg5lf4YCbABsQ/s1600/1586857961322.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="900" data-original-width="1600" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVxHcl4TtVGSXc6YsDi2aVGbbFHDkkeM4u-EhyphenhyphenizN5Qu-SvLIJHluC_07xtmQzvkA8UcDEc7ZnyBmq31ACRDAJck8ZiMK6ix5v0dpsleFO9Mi1vYg6Q5uV7hUCdQ-eiHg5lf4YCbABsQ/s320/1586857961322.jpg" width="320" /></a></div>
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And, yesterday, I received these photos from my daughter, together with a description of each photo:</div>
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Photo 1: Chanterelles*, reconstituted</div>
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*Dried chanterelle produced in Yamanashi prefecture</div>
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Photo 2: Morelrelles and morels, cut into pieces</div>
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Photo 3: Cream pasta with no creaminess at all (made by my son)</div>
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Photo 4: Chinese soup with wood ear mushrooms (made by my daughter)</div>
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そして、昨日は、娘から次の写真が、説明付きで来ました。</div>
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1枚目、水で戻したアンズタケ*<span lang="EN-US"><o:p></o:p></span></div>
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*山梨県産の乾燥アンズタケ</div>
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2枚目、切ったアンズタケとアミガサタケ<span lang="EN-US"><o:p></o:p></span></div>
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3枚目、クリーム感ゼロのクリームパスタ<span lang="EN-US">(息子</span>作成<span lang="EN-US">)<o:p></o:p></span></div>
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4枚目、キクラゲの中華スープ<span lang="EN-US">(娘</span>作成<span lang="EN-US">)</span></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com11tag:blogger.com,1999:blog-3101980281470446262.post-32336247347505092522020-03-29T20:23:00.002+09:002020-03-29T20:23:54.911+09:00Dishes My Children Have Made Recently/子供たちが最近作った料理<div dir="ltr" style="text-align: left;" trbidi="on">
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Tonight, my daughter sent me these photos, explaining that they are some of the meals made (by my daughter/son) recently.</div>
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今晩は、娘からこんな写真が届きました。最近の(娘・息子が作った)自炊だとのことです。</div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com4tag:blogger.com,1999:blog-3101980281470446262.post-6840274910462551312020-01-05T17:39:00.002+09:002020-01-05T17:39:22.977+09:00Meals Offered in the School Canteen at My Daughter's University, Part 20/娘の大学の学生食堂で出される食事、パート20<div dir="ltr" style="text-align: left;" trbidi="on">
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My daughter sent me these photos, with no explanations.</div>
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娘が下記の写真を、説明なしに送ってきました。</div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com3tag:blogger.com,1999:blog-3101980281470446262.post-23566917429037640202019-10-21T07:09:00.000+09:002019-10-21T07:09:04.166+09:00Meals Offered in the School Canteen at My Daughter's University, Part 19/娘の大学の学生食堂で出される食事、パート19<div dir="ltr" style="text-align: left;" trbidi="on">
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Fried chicken curry</div>
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フライドチキンカレー</div>
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My daughter ordered fried chicken curry, and they asked her if an ika fry (squid fry) was OK because they were one chicken fry short.<br />
娘はフライドチキンカレーを頼んだのですが、フライドチキンが一つ足りないから、イカフライでいいかと訊かれたそうです。</div>
Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-25428523068487473142019-07-24T21:01:00.000+09:002019-07-24T21:01:01.488+09:00Meals Offered in the School Canteen at My Daughter's University, Part 187/娘の大学の学生食堂で出される食事、パート18<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US">1 Lemon cake</span></div>
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Moist and delicious with a pronounced flavor of lemon!!</div>
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<span lang="EN-US">2 Curry udon</span></div>
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<span lang="EN-US">Delicious, and I'm a repeater!</span></div>
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<span lang="EN-US">1</span>レモンケーキ<span lang="EN-US"><o:p></o:p></span></div>
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しっとりしててレモンの味がしっかりしてて美味しかったー!!<span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">2</span>カレーうどん<span lang="EN-US"><o:p></o:p></span></div>
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<span style="text-align: left;">おいしくてリピートしてる!</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPoan-nxSxIiQCpsZhy7bhR4Vf_bCe_cjyD5WG0rglSbQksdQC-JwGwzLhP30sUlBv0cnv4O1rOJ-n4ZVkEYGW_2HBLBJiwIupPa-DoWxYjnropm1uu_zNgwM0DGPwFFGtVO7LpcqGik/s1600/1563967585395.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwPoan-nxSxIiQCpsZhy7bhR4Vf_bCe_cjyD5WG0rglSbQksdQC-JwGwzLhP30sUlBv0cnv4O1rOJ-n4ZVkEYGW_2HBLBJiwIupPa-DoWxYjnropm1uu_zNgwM0DGPwFFGtVO7LpcqGik/s320/1563967585395.jpg" width="320" /></a></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-82260742964812847842019-06-28T17:48:00.001+09:002019-06-28T17:48:15.641+09:00Meals 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<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US">1 Pork and taka-na (a type of greens) ramen and potato bun</span></div>
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<span lang="EN-US">2 Mapo nasu (eggplant)</span></div>
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<span lang="EN-US">3 Takoyaki (octopus balls) and potato fries</span></div>
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<span lang="EN-US">4 Chicken katsu (cutlet) grilled(?) with tomato (sauce?) and (topped with?) cheese</span></div>
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<span lang="EN-US">5 Meat and vegetable stir-fry</span></div>
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<span lang="EN-US">1</span>豚肉高菜ラーメン じゃがいもパン<span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">2</span>麻婆茄子<span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">3</span>たこ焼き フライドポテト<span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">4</span>チキンカツトマトチーズ焼き<span lang="EN-US"><o:p></o:p></span></div>
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5肉野菜炒め</div>
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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.<br />
I wonder what Osaka people would say about the takoyaki because it doesn't look authentic due in part to lack of bonito flakes.<br />
チキンカツは美味しそうですが、私としては、サラダのようなものより、千切りキャベツをいっぱい欲しいです。<br />
大阪の人はこのたこ焼きをどう思うのでしょうか。と言うのは、鰹節がかかってない、など本当のたこ焼きに見えないからです。<br />
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com6tag:blogger.com,1999:blog-3101980281470446262.post-9400398693925531792019-06-14T15:40:00.000+09:002019-06-14T15:40:09.619+09:00Unripe Ume vs. Ripe Ume/青梅と熟した梅<div dir="ltr" style="text-align: left;" trbidi="on">
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Which to use to make ume syrup, unripe or ripe ume?<br />
梅シロップを作るには、青梅と熟した梅のどちらを使うか? <br />
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The answer is simple: Both unripe and ripe ume can make tasty ume syrup, with some difference in color.<br />
Left: Ume syrup made from unripe ume, together with leftover ume<br />
Right: Ume syrup made from ripe ume, together with leftover ume<br />
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.<br />
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!<br />
答えは簡単です:どちらの梅でも、色は少し異なりますが、美味しい梅シロップができます。<br />
左:青梅で作った梅シロップと、残りの梅<br />
右:熟した梅で作った梅シロップと、残りの梅<br />
梅と砂糖を1:0.5の割合(通常は1:1)で使って作る私のレシピでは、残りの梅にも果汁がまだかなり含まれています。そのままスナックとして食べたり、砂糖を(20~50%)足してジャムにしたり、砂糖を(20~50%)足してさらに梅シロップを作ったりできます。<br />
個人的には、右側の残り梅が好きです。干してないのに、食感は梅干しそっくりですし、その上、塩は入ってません!</div>
Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-41916614001996985912019-05-29T18:41:00.000+09:002019-05-29T18:41:16.115+09:00Meals 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<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US">1 Simmered hamburger patty, with cabbage roll</span></div>
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<span lang="EN-US">2 Keema curry, with korokke (Japanese-style croquette)</span></div>
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<span lang="EN-US">3 Dandan noodles</span></div>
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<span lang="EN-US">4 Pork shabu (short for "shabu shabu"?) with sesame sauce</span></div>
<span lang="EN-US">5 Sausage and broccoli with tomato sauce</span><br />
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<span lang="EN-US">1</span>煮込みハンバーグロールキャベツ添え<span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">2</span>キーマカレーコロッケ添え<span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">3</span>タンタンメン<span lang="EN-US"><o:p></o:p></span></div>
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<span lang="EN-US">4</span>豚しゃぶ胡麻ソース<span lang="EN-US"><o:p></o:p></span></div>
<span lang="EN-US">5</span>ソーセージとブロッコリーのトマトソース<br />
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-21599611088182424772019-05-20T17:40:00.001+09:002019-05-20T17:40:40.791+09:00Meals 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<div dir="ltr" style="text-align: left;" trbidi="on">
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This time, my daughter sent me these photos, with no descriptions of them.</div>
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今回、娘は、説明なしに写真を送ってきました。</div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-64120481311816986382019-04-21T18:05:00.001+09:002019-04-21T18:05:35.282+09:00Meals 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<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: MS Pゴシック;"><span lang="EN-US"><span style="font-family: Arial, Helvetica, sans-serif;">1 Crepe</span></span><span lang="EN-US"><span style="font-size: x-small;"></span></span></span></span><div style="text-align: left;">
<span style="font-family: MS Pゴシック;"><span style="font-family: MS Pゴシック;"><span style="font-size: x-small;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span lang="EN-US">2 Tonjiru (pork soup) udon</span></span></span></span></span></div>
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<span lang="EN-US">3 Tomato cream with shrimp and komatsuna (a type of greens)</span></span></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span lang="EN-US">4 Mackerel simmered with miso</span></span></div>
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<span lang="EN-US"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">1</span>クレープ<span lang="EN-US"><o:p></o:p></span></span></span></span></div>
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<span lang="EN-US">2</span>豚汁うどん<span lang="EN-US"><o:p></o:p></span></span></span></div>
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<span lang="EN-US">3</span>海老と小松菜のトマトクリーム<span lang="EN-US"><o:p></o:p></span></span></span></div>
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<span lang="EN-US">4</span>鯖の味噌煮</span></div>
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<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">5</span>鰯のフライ</span></span></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com4tag:blogger.com,1999:blog-3101980281470446262.post-70794291369258868772019-02-14T19:50:00.001+09:002019-02-14T19:50:40.800+09:00Three Shigefusa Knives/重房の包丁、3丁<div dir="ltr" style="text-align: left;" trbidi="on">
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270 mm Shigefusa kitaeji wa (Japanese-style) gyuto</div>
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270 mm Shigefusa kitaeji wa sujihiki</div>
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210 mm Shigefusa kasumi wa gyuto</div>
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270 mm重房鍛地和牛刀</div>
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270 mm重房鍛地和筋引</div>
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210 mm重房霞和牛刀</div>
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The owners have had to wait for almost three years to get them.</div>
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オーナーは、これらの包丁ができるまで3年近くも待ちました。</div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-54700379790814158812019-01-21T13:44:00.001+09:002019-01-21T13:44:25.234+09:00Meals Offered in the School Canteen at My Daughter's University, Part 13/娘の大学の学生食堂で出される食事、パート13<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US"><span style="font-family: inherit;">1 Nakatsu shio karaage</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Nakatsu is the city in Oita prefecture that is famous for its chicken karaage. Shio means salt. </span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">2 Cabbage rolls and chicken simmered with tomato<br />3 Mapo tofu</span></span></div>
<span style="font-family: MS ゴシック;"><span lang="EN-US"><span style="font-size: x-small;"><div class="MsoPlainText" style="margin: 0mm 0mm 0pt;">
<span style="font-family: MS ゴシック;"><span lang="EN-US"><span style="font-size: x-small;"><span style="font-family: inherit; font-size: small;">1 中津の塩唐揚<br />2 ロールキャベツとチキンのトマト煮<br />3 麻婆豆腐</span></span></span></span></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com2tag:blogger.com,1999:blog-3101980281470446262.post-2642420992005422842018-12-19T20:22:00.000+09:002018-12-19T20:22:12.231+09:00Meals Offered in the School Canteen at My Daughter's University, Part 12/娘の大学の学生食堂で出される食事、パート12<div dir="ltr" style="text-align: left;" trbidi="on">
<span lang="EN-US"><span lang="EN-US"><span style="font-family: inherit;">1 Tomato sauce loco moco</span></span></span><br />
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<span lang="EN-US"><span style="font-family: inherit;">2 On-tama gyudon (beef bowl with hot boiled egg)</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">3 Sura tan udon (udon noodles in hot and sour soup)</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">4 Chicken karaage with sweet chili sauce</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">5 Wonton noodles</span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US">1</span>トマトソースロコモコ<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US">2</span>温玉牛丼<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US">3</span>スーラータンうどん<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US">4</span>鶏の唐揚げ スィートチリソース<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US">5</span>ワンタンメン</span></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-63772581598048540272018-12-15T18:56:00.001+09:002018-12-15T18:56:40.334+09:00Meals Offered in the School Canteen at My Daughter's University, Part 11/娘の大学の学生食堂で出される食事、パート11<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">1 Panko*-grilled white-fleshed fish, potato cream sauce</span></span></div>
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* Panko = Japanese bread crumbs</span></div>
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<span lang="EN-US"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;">2 Chicken and Chinese cabbage tamago-toji*</span></span></div>
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<span style="font-family: MS ゴシック;"><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">* Tamago = Egg, Toji = Closed. Tamago-toji refers to a dish finished by pouring beaten eggs over the ingredients and heating the eggs for some time until done.</span></span></span><div style="text-align: left;">
<span style="font-family: MS ゴシック;"><span style="font-size: x-small;"><span lang="EN-US"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">3 White-fleshed fish with cream sauce</span></span></span></span></div>
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<span style="font-family: MS ゴシック;"><span style="font-size: x-small;"><span style="font-family: MS ゴシック;"><span style="font-size: x-small;"><span lang="EN-US"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">4 Salmon fries, grilled with tartar cheese (tartar sauce and cheese?)</span></span></span></span></span></span></div>
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<span lang="EN-US">5 Chicken teriyaki don*</span></span></span></span></span></span></span></div>
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<span style="font-family: MS ゴシック;"><span style="font-size: x-small;"><span style="font-family: MS ゴシック;"><span style="font-size: x-small;"><span style="font-family: "Helvetica Neue", Arial, Helvetica, sans-serif; font-size: small;">* Don is short for donburi (large rice bowl)</span></span></span></span></span></div>
<span style="font-family: MS ゴシック;"><span style="font-size: x-small;"><span style="font-family: MS ゴシック;"><span style="font-size: x-small;"><span style="font-family: MS Pゴシック;"><span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN-US">1</span>白身魚のパン粉焼き ポテトクリームソース<span lang="EN-US"><o:p></o:p></span></span></span><div style="text-align: left;">
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<span lang="EN-US">2</span>鶏と白菜の玉子とじ<span lang="EN-US"><o:p></o:p></span></span></span></div>
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<span lang="EN-US">3</span>白身魚のクリームソース<span lang="EN-US"><o:p></o:p></span></span></span></div>
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<span lang="EN-US">4</span>サーモンフライ<span lang="EN-US"><span style="mso-spacerun: yes;"> </span></span>タルタルチーズ焼き<span lang="EN-US"><o:p></o:p></span></span></span></div>
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<span lang="EN-US">5</span>鶏の照焼き丼<span lang="EN-US"><o:p></o:p></span></span></span></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-57114769970661981582018-11-19T18:56:00.000+09:002018-11-19T18:56:14.954+09:00Meals Offered in the School Canteen at My Daughter's University, Part 10/娘の大学の学生食堂で出される食事、パート10<div dir="ltr" style="text-align: left;" trbidi="on">
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1 Potato and onion with pork an (thickened broth)<br />2 Rosu katsu (pork loin cutlet) with grated daikon seasoned with yuzu kosho<br />3 Donburi (large rice bowl) of rice topped with chicken stir-fried with oyster sauce<br />4 Deep-fried gyoza with vegetable an (thickened broth)</div>
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1じゃが芋と玉葱の豚肉あん<br />2ロースカツゆず胡椒おろしそえ<br />3鶏肉のオイスター炒め丼<br />4揚げ餃子の野菜あん</div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com2tag:blogger.com,1999:blog-3101980281470446262.post-69120461152354421882018-10-25T07:24:00.001+09:002018-10-25T12:22:59.363+09:00Meals Offered in the School Canteen at My Daughter's University, Part 9/娘の大学の学生食堂で出される食事、パート9 <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Yesterday, my daughter sent me two emails.<br />昨日は娘からメールが2通来ました。</span></span></div>
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<span style="font-family: inherit;"><span style="font-family: inherit;">1 Chuka don (Chinese-style donburi) 400 yen<br />2 Tanmen (Chinese-style stir-fried vegetable noodle soup) 380 yen <br />3 Twice-cooked pork 420 yen<br />4 Hashed beef with omelet 400 yen<br />5 Teriyaki chicken with an egg sunny-side up 500 yen<br />1中華丼 400円<br />2タンメン 380円<br />3回鍋肉 420円<br />4ハヤシライス オムレツ添え 400円<br />5照り焼きチキン 目玉焼き添え 500円</span></span></div>
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<span style="font-family: MS ゴシック;"><span style="font-family: inherit;"><span lang="EN-US"><span style="font-size: xx-small;"><span style="font-family: inherit; font-size: large;">1 Seafood miso ramen 380 yen<br />2 Pork and cabbage stir-fried with shio dare (salty sauce) 420 yen<br />3 Mapo tofu don (donburi) 400 yen<br />4 Bibimbap don (bonburi) 400 yen<br />1海鮮味噌ラーメン 380円<br />2豚肉とキャベツの塩ダレ炒め 420円<br />3麻婆豆腐丼 400円<br />4ビビンバ丼 400円</span></span></span></span></span><br />
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com2tag:blogger.com,1999:blog-3101980281470446262.post-30656403150122032052018-10-11T10:44:00.001+09:002018-10-11T10:44:40.514+09:00Making Dried Persimmons in a Food Dehydrator/干し柿を食品乾燥機で作る<div dir="ltr" style="text-align: left;" trbidi="on">
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It takes at least two weeks to make dried persimmons if you hang peeled astringent persimmons to dry. By using a food dehydrator, you can make them in one week or so.</div>
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干し柿を作るには、皮を剥いた渋柿を干す場合は、最低でも2週間はかかりますが、食品乾燥機を使えば、1週間程度でできます。</div>
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1. Peel astringent persimmons.</div>
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2. Hang them to dry outdoors or indoors for 3-5 days until semi-dried.</div>
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I prefer to hang them to dry indoors for hygiene reasons. To do so, select a well-ventilated space to prevent the persimmons from molding.</div>
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Note: Use a hanging method of your preference. For these particular ones, my father pierced them with skewers.</div>
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3. Transfer them to a food dehydrator and dehydrate them for 10-12 hours at 60 degrees C until fully dried.</div>
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You may want to rub each one with your fingers several times in the dehydrate process.</div>
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1. 渋柿の皮を剥きます。</div>
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2. 屋外または屋内で3~5日、半乾きになるまで干します。</div>
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私は衛生上の理由で室内で干すのが好きです。その場合は、カビが生えないよう、換気のいい場所を選んでください。</div>
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注: 干し方はお好みで。この柿の場合、父は串に刺して干しました。</div>
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3. 食品乾燥機に移し、完全に乾くまで、10~12時間、摂氏60度で乾燥させます。</div>
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乾燥中、数回、指で柿をそれぞれ揉むといいです。</div>
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Persimmons before dehydrated</div>
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乾燥前の柿 </div>
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Persimmons after dehydrated</div>
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乾燥後の柿</div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com6tag:blogger.com,1999:blog-3101980281470446262.post-31345257431513476242018-09-25T23:09:00.003+09:002018-09-25T23:09:56.915+09:00Meals Offered in the School Canteen at My Daughter's University, Part 8/娘の大学の学生食堂で出される食事、パート8<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US"><span style="font-family: inherit;">1 Meat and vegetable stir-fry</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">2 Chicken simmered with tomato</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">3 Oyako don (chicken and egg donburi)</span></span></div>
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<span lang="EN-US" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS ゴシック"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><span style="font-family: inherit;">4 Pork and cabbage stir-fry with spicy miso</span></span></div>
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<span style="font-family: inherit;">1肉野菜炒め</span></div>
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<span style="font-family: inherit;"><span lang="EN-US">2</span>チキントマト煮</span></div>
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<span style="font-family: inherit;"><span lang="EN-US">3</span>親子丼</span></div>
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<span style="font-family: inherit;"><span lang="EN-US" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: "MS ゴシック"; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">4</span><span style="font-family: "MS ゴシック"; mso-ansi-language: EN-US; mso-ascii-font-family: Arial; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 11.0pt; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-language: JA; mso-fareast-theme-font: minor-fareast; mso-hansi-font-family: Arial; mso-hansi-theme-font: minor-latin;">豚肉とキャベツの辛味噌炒め</span></span></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com2tag:blogger.com,1999:blog-3101980281470446262.post-74982889584599081712018-08-03T07:10:00.001+09:002018-08-03T07:10:54.879+09:00Meals Offered in the School Canteen at My Daughter's University, Part 7/娘の大学の学生食堂で出される食事、パート7<div dir="ltr" style="text-align: left;" trbidi="on">
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Just two photos</div>
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写真を2枚</div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-90155775912373199712018-07-11T21:28:00.001+09:002018-07-11T21:28:58.059+09:00Meals Offered in the School Canteen at My Daughter's University, Part 6/娘の大学の学生食堂で出される食事、パート6<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">Meals I recently had at the school canteen:</span><div class="separator" style="clear: both; text-align: left;">
<span lang="EN-US"><span style="font-family: inherit;">1 Hashed beef and rice</span></span></div>
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<span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span style="font-family: inherit;">2 Vegetable stirfry with squid</span></span></span></span><div class="separator" style="clear: both; text-align: left;">
<span lang="EN-US"><span style="font-family: inherit;">3 (Spaghetti) Japanese-style sauce with bacon and shimeji mushroom</span></span></div>
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<span style="font-family: inherit;">最近の学食~。</span></div>
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<span style="font-family: inherit;"><span lang="EN-US">1</span>ハヤシライス</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><span lang="EN-US">2</span>イカ入り野菜炒め</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;"><span lang="EN-US">3</span>ベーコンとしめじの和風ソース<span lang="EN-US"><o:p></o:p></span></span></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com5tag:blogger.com,1999:blog-3101980281470446262.post-3643572092672889932018-07-10T12:39:00.000+09:002018-07-11T09:07:13.497+09:00Hybrid Roasting/ハイブリッド焙煎<div dir="ltr" style="text-align: left;" trbidi="on">
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Ingredient: Green coffee beans</div>
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For example, 235 g of green beans if you want 200 g of medium roasted coffee (weight reduction of 15%)</div>
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You will need: Some kind of roaster. Shown below is a gingko nut roaster.</div>
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材料: コーヒー生豆(なままめ、きまめ)</div>
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例えば、中煎りのコーヒー(重量減15%)が200 g欲しければ、生豆は235 g。</div>
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必要な器具: 何らかの焙煎器。ここでは、銀杏煎り器。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ovfjp5O74zgjeENW-GWWUatVo_-ic02ut7ipcDaeJx_Gv09iS0_EpaxZuxVtJ9przphyphenhyphen0EOXoINqb2EibEarCdDqOmFVxk1Xsl0tnmlSSiEhs5K2mICbIZx16dqbkXQb_KpN8CnbOlA/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ovfjp5O74zgjeENW-GWWUatVo_-ic02ut7ipcDaeJx_Gv09iS0_EpaxZuxVtJ9przphyphenhyphen0EOXoINqb2EibEarCdDqOmFVxk1Xsl0tnmlSSiEhs5K2mICbIZx16dqbkXQb_KpN8CnbOlA/s320/030.JPG" width="320" /></a></div>
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Kitchen scale</div>
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Microwavable container in which to put green coffee beans</div>
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Plastic wrap</div>
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2 bamboo sieves</div>
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Microwave</div>
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Timer</div>
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キッチンスケール</div>
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生豆を入れる、電子レンジ対応の容器</div>
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ラップ</div>
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竹ザル2つ</div>
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電子レンジ</div>
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タイマー</div>
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Directions:</div>
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1. Put green beans in the container, wrap with plastic wrap, set the timer to 9 minutes and start it, and microwave at a low wattage (200 W, for example) for 9 minutes.</div>
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方法:</div>
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1. 容器に生豆を入れ、ラップをして、タイマーを9分に設定して、スタートさせ、電子レンジで、低いワット数(例えば200W)で9分、加熱する。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjb86coZ5_d5eRcjopBJ_wWPP754a7JL2lLM0mxg8eNtiWfE51L64SMDYCOWprU8c0i_TF9j-OB56PaYAe-Jg0feWo-CeCCthoAv-1EZkoeOwd6bkH-LFH081LQntv5MmQb6KNA2fE9Nc/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjb86coZ5_d5eRcjopBJ_wWPP754a7JL2lLM0mxg8eNtiWfE51L64SMDYCOWprU8c0i_TF9j-OB56PaYAe-Jg0feWo-CeCCthoAv-1EZkoeOwd6bkH-LFH081LQntv5MmQb6KNA2fE9Nc/s320/027.JPG" width="320" /></a></div>
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You may want to check the beans and shake the container occasionally but this is not essential. What counts most in this step is to make sure that first crack does not occur. If first crack does occur, take the necessary measures such as lowering the wattage and turning off the microwave for some time.</div>
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時々豆をチェックして、容器を振ってもいいですが、しなくても大丈夫です。ここで一番大事なことは1ハゼ(いちはぜ)が起きないようにすること。もし1ハゼが起きたら、ワット数を下げる、電子レンジを一旦止めるなど必要な処置を取って下さい。 </div>
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2. Transfer the beans to the roaster. Start the timer from 0. Roast the beans over the gas stove while constantly shaking the roaster until the desired roast level is reached. First crack (popping sound) should occur 1-2 minutes after the starts of roasting.</div>
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2. 豆を煎り器に移し、タイマーを0からスタートさせ、豆をガスコンロの上で、常に煎り器を振りながら、希望する焙煎度まで焙煎します。1ハゼ(ポン、ポンという音)は、焙煎開始から1~2分で始まるはずです。 </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbI45NIuctGSkV4uP6Q1EhQsQEQcpLD-4F1XgB4dtHOC0shF5HVKzup_-7AxkHg7O_ObZ-d8TrlTUgHUv_6QYEJdF5Qr7YevLcrdsQ2B8n1zw6TyjWszANE_7jpPuSkGWOrk3vqcWQC_U/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbI45NIuctGSkV4uP6Q1EhQsQEQcpLD-4F1XgB4dtHOC0shF5HVKzup_-7AxkHg7O_ObZ-d8TrlTUgHUv_6QYEJdF5Qr7YevLcrdsQ2B8n1zw6TyjWszANE_7jpPuSkGWOrk3vqcWQC_U/s320/033.JPG" width="320" /></a></div>
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First crack should end in 2-3 minutes. You may want to stop the roasting for a medium roast. The weight reduction should be around 15-16%. For a dark roast, continue to roast, and second crack (crackling sound) will occur. Stop the roasting when the desired roast level is reached. The weight reduction should be around 18-20%.</div>
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1ハゼは2~3分で終わるはずです。中煎りの場合は、ここで焙煎を終わります。重量減は15~16%程度。深煎りの場合は、焙煎を続けます。2ハゼ(にはぜ)(チリチリという音)が起きます。希望する焙煎度になったら、焙煎を止めます。重量減は18~20%程度です。</div>
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3. Transfer the beans to one of the sieves. Transfer them to the other sieve. By repeating this step, cool down the beans and remove the chaff. You may want to do this step outdoors.</div>
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3. 豆を一方のザルに移します。それを他方のザルに移します。これを繰り返し、豆を冷まし、チャフを除きます。この作業は外でやったほうがいいです。</div>
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Note 1: Chaff will scatter around the gas stove while you are roasting.</div>
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Note 2: Your gas stove may have a feature that automatically turns down the heat if nothing is placed on it. You will then need to press the buttons as many times as necessary.</div>
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Caution: Smoke will be generated during roasting. Make sure that the smoke detector, if installed, is not activated due to the smoke.</div>
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注1:焙煎中はガスコンロの周りにチャフが飛びます。</div>
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注2:ガスコンロには、何も置かれていないと火を自動的に弱める機能が付いていることがあります。その場合、必要なだけボタンを押さなければなりません。</div>
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注意:焙煎中、煙が発生します。煙感知器が付いている場合、煙で作動しないように注意してください。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rBv0AZ_ERUsKfZL3BrBpCAhUc6Yf05HfuP1NHQGaaLuELWtO76V3SdmpsKGNPem1rHXt46Bd0vsoCydx8RESlILyZpefa6UrXDUq20585sTwza9IiDD-HMXKjsrlHPcDts3a2hRMWI4/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-rBv0AZ_ERUsKfZL3BrBpCAhUc6Yf05HfuP1NHQGaaLuELWtO76V3SdmpsKGNPem1rHXt46Bd0vsoCydx8RESlILyZpefa6UrXDUq20585sTwza9IiDD-HMXKjsrlHPcDts3a2hRMWI4/s320/036.JPG" width="320" /></a></div>
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4. Measure the weight of the roasted beans.</div>
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You may want to keep a record of the details of your roasting session, initial weight, when first crack occurred, when it ended, the total roasting time, and the final weight.</div>
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4. 焙煎した豆の重さを測ります。</div>
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焙煎の詳細、最初の重さ、1ハゼがいつ起きたか、終わったか、総焙煎時間、最終的な重さなどを記録するといいです。</div>
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5. Let the beans sit overnight. Enjoy the "san tate" (lit. three just's, that is, just roasted, just ground, and just brewed) coffee the next day.</div>
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5. 豆は一晩寝かせます。翌日には、「三たて」(煎りたて、挽きたて、淹れたて)のコーヒーを楽しめます。 </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2NRMIoqA2AlwV39CjXwLEUUl9DUL4ZpcM-FPoQzh8Y20YeAV9hLf-ldLTwsvD3Rfd9mhJ2z1LrjWZgdAb-ioRhs26wrGbZ0rcqBqBBPQlBM8irAhR2QEpgWWmO7Pq7MrKbyr4jYq4N8/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG2NRMIoqA2AlwV39CjXwLEUUl9DUL4ZpcM-FPoQzh8Y20YeAV9hLf-ldLTwsvD3Rfd9mhJ2z1LrjWZgdAb-ioRhs26wrGbZ0rcqBqBBPQlBM8irAhR2QEpgWWmO7Pq7MrKbyr4jYq4N8/s320/003.JPG" width="320" /></a></div>
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(I simply use a tea strainer and a paper towel for brewing.)</div>
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(淹れるのに、茶こしとキッチンペーパーしか使ってません。)</div>
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EDITED TO ADD:</div>
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For roasting with a milk can or a 26-cm diameter shallow pot, you need to shake the can or pot continuously for 12-16 minutes. With this hybrid roasting method, you only need to shake the roaster for 2-6 minutes.</div>
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追記:</div>
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ミルク缶や直径26 cmの浅鍋での焙煎では、缶や鍋を12~16分もずっと振り続ける必要がありますが、このハイブリッド焙煎方法では、2~6分程度、煎り器を振るだけです。</div>
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EDITED TO ADD ON JULY 11:</div>
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7/11追記:</div>
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This time, I went for a dark roast of a 18% weight reduction. Thus, to obtain 200 g of roasted coffee, I needed</div>
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200/(1 - 0.18) = 200/0.82 = 244 g green beans.</div>
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I started microwaving the beans at 500 W. First crack occurred at 5:00. I turned off the microwave, reduced the wattage to 200 W and restarted the microwaving.</div>
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今回は、重量減18%の深煎りを狙いました。よって、焙煎後200gにするには、</div>
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200/(1 - 0.18) = 200/0.82 = 244 gの生豆が必要。</div>
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豆を500 Wの電子レンジで加熱し始めました。1ハゼが5:00に起きました。電子レンジを止め、ワット数を200 Wに落とし、加熱を再開しました。</div>
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1st crack occurred 2:00 after the start of roasting. I stopped roasting soon after 2nd crack started. The total roasting time was 6:00.</div>
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1ハゼは焙煎開始から2:00に始まりました。2ハゼが起きてからまもなく焙煎を止めました。総焙煎時間は6:00でした。</div>
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I though I made it, but I later learned that the weight reduction was only 16%.</div>
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成功したと思いましたが、後で重量減はわずか16%だと分かりました。</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfhMTfrtzMDINEQ2j565z_qbf-NyijtMj7XBlGjz4NbUsiQIB4v_TSr2qPjeQ0-_ipAIBieGvJa8X8bf1BOgkfnp-H1NmC_wTnLca-qbjXeHUieymKKy7sWZ2h4hjFe055fVunu6CQms/s1600/008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfhMTfrtzMDINEQ2j565z_qbf-NyijtMj7XBlGjz4NbUsiQIB4v_TSr2qPjeQ0-_ipAIBieGvJa8X8bf1BOgkfnp-H1NmC_wTnLca-qbjXeHUieymKKy7sWZ2h4hjFe055fVunu6CQms/s320/008.JPG" width="320" /></a></div>
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Anyway, I prefer coffee at this roast level. Ideal for iced coffee and coffee jelly!</div>
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ともかく、この焙煎度のコーヒーのほうが好きです。アイスコーヒーやコーヒーゼリーに最適です!</div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com4tag:blogger.com,1999:blog-3101980281470446262.post-24806267100551746072018-06-22T20:04:00.003+09:002018-06-22T20:04:59.717+09:00Meals Offered in the School Canteen at My Daughter's University, Part 5/娘の大学の学生食堂で出される食事、パート5 <div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US"><span style="font-family: inherit;">1 Chicken sauce katsu (cutlet) don</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">2 Ham katsu (cutlet) and curry korokke (Japanese croquette)</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">3 Nikujaga (meat and potato stew)</span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">4 Tonkotsu ramen with seasoned egg</span></span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">The meat and potato stew was... sweet! The potatoes were tender and delicious!</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">The egg (egg cut in half) in the ramen I had today was soft boiled and mecha uma (mighty delish)!</span></div>
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<span style="font-family: inherit;">1チキンソースカツ丼<span lang="EN-US"><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US">2</span>ハムカツとカレーコロッケ<span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US">3</span>肉じゃが<span lang="EN-US"><o:p></o:p></span></span></div>
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<span lang="EN-US">4</span></span><span style="font-family: inherit;">味玉豚骨ラーメン</span><div class="separator" style="clear: both; text-align: left;">
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<span style="font-family: inherit;">肉じゃがはねー、甘い!じゃがいもがやわらかくておいしかったー!</span><div class="separator" style="clear: both; text-align: left;">
<span style="font-family: inherit;">今日食べたラーメンの卵が半熟でめちゃうまだった!<span lang="EN-US"><o:p></o:p></span></span></div>
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0tag:blogger.com,1999:blog-3101980281470446262.post-50046602913872273512018-06-17T20:15:00.001+09:002018-06-17T20:15:54.151+09:00Meals 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 <div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US">1. Mackerel simmered with miso</span></span><div class="MsoPlainText" style="margin: 0mm 0mm 0pt;">
<span style="font-family: inherit;"><span lang="EN-US"><span style="font-family: inherit;">2. Curry (and rice) with korokke (Japanese croquette) and chocolate bread</span></span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US"><span lang="EN-US"><span style="font-family: inherit;">3. Pork and wood ear fried with oyster sauce</span></span></span></span></div>
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<span style="font-family: inherit;"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span lang="EN-US"><span style="mso-spacerun: yes;"><span style="font-family: inherit;">
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!</span></span></span></span></span></span></span></span></span><div class="MsoPlainText" style="margin: 0mm 0mm 0pt;">
<span style="font-family: inherit;"><span style="font-family: inherit;"><span lang="EN-US">1</span>、鯖の味噌煮<span lang="EN-US"> </span></span></span><br />
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<span style="font-family: inherit;"><span style="font-family: inherit;"><span lang="EN-US">2</span>、コロッケカレーとチョコブレッド</span></span><div class="MsoPlainText" style="margin: 0mm 0mm 0pt;">
<span style="font-family: inherit;"><span style="font-family: inherit;"><span lang="EN-US">3</span>、豚肉と木耳のオイスター炒め<span lang="EN-US"> <span style="font-family: inherit;"><span lang="EN-US"></span></span></span></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> ↑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!</span></span></span><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: inherit;"> </span></span></span></span><br />
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Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.com0