Coronavirus pandemic took viewing Nou(the one of Japanese traditional performance) play and a trip to eat fugu(fish known as gourmet food), and Ikebana lessons, all plans from my schedule in spring. During social confusion caused in Japan like other countries, seasons has changed as cherry blossoms came into full bloom and young leaves has appeared … [Read more…]
On 3rd April, we hold the doll festival calledHina-matsuri (click ★ to get more information about Hina-matsuri, I wrote about that last year). I had displayed Ohinasama doll for a month from 3 march to 3 April, and today put it back in a closet. Now Sakura(cherry blossom) season is coming in Japan! I think … [Read more…]
“Tako” means “octopus” and we cook this seafood in various ways like sashimi, tempra, and boiled octopus. Takoyaki is originally a local food in Osaka and now a very popular light meal in Japan. I often have it as a lunch or a snack. We can get ingredients of takoyaki cheaply. Flour(I use blended … [Read more…]
Day 1 ~ Day 3 →http://japanesehousewife.net/2017/10/20/daily-meals-for-a-week-in-september/ Day 4 I bought food for 4~5 days. Yakiniku(roasted meat and vegetables on an iron plate) and sliced raw squid Renkon(lotus root) with mincemeat Day 5 Imotaki(one of local dishes) A tabletop IH cooker enable us to eat Yakiniku and Imotaki cooking food on a table. Japanese like … [Read more…]
Cooking is one of the most important tasks of a housewives around the world. Thinking about nutrition for health and a family budget, time for cooking, etc., we should make it at the best timing and delicious! It is a creative and imaginative and scientific work, I think. Let me introduce a part of my … [Read more…]