Kejan

I like Korian food. Last weekend, I went to a Liblary near here, then I found new Korian food shop on the way. and I found Kejan. It's law crab dish, little sweet and spicy. When I just began going out with my wife, I wanted to eat Kejan at any cost, I and my wife went to eat Kejan by Taxi in snow.

My wife said, "I cannot forget the snow day".

Kankoku ryouri ga sukidesu. Sennsyumatsu, sobano toshokan ni ikimashita. sono totyu atarashii Kankoku syokuzai ten wo mitsukemashita. soshite Kejan wo mitsukemashita. Kejyan ha nama no kani ryouri desu. chotto amakute karai desu. Tsuma to tsukiai hajimete sugu, doushitemo kejyan ga tabetakunatte, hutaride yukino naka takushi de kejyan wo tabeni ikimashita.

Tuma ha iimasu, "Ano yukinohi ha wasure rarenaine".

gyoza

I like gyoza, sometimes I cook the dish.
But yesterday, I cooked gyoza and gyoza's skin(I don't know skin is good words).
It was the first time to cook gyoza's skin.
The gyoza's skin is only made from bread flour and water.

Gyoza is Chinese dishes, but it's so famous and familiar in Japan.

Did you eat it?

Toshikoshi-soba

日本では、12月31日のことを、"大晦日"と言います。大晦日の夜に蕎麦を食べる習慣が日本にあります。"年越し蕎麦"とよばれ、"蕎麦のように細く長く生きられるように"という意味が込められています。なので今日は、多くの日本人が年越し蕎麦を食べるはずです。



In Japan, a day of 31st Dec is called "oomisoka". There is a Japanese custom that soba is eaten night of oomisoka. It's called "Toshikoshi-soba", and this custom mean "i wish to live like soba, long and thin". And today, almost Japanese may eat Toshikoshi-soba .
Me? I aet it already, the picture is that.

Recipe of Kohukiimo

日本料理の作り方を聞かれることがあります。でも、料理の言葉が難しかったため、この質問に答えることを避けてきました。今日は、それに挑戦してみます。

料理名：こふきいも
材料：
　ジャガイモ
　塩・こしょう
　パセリ
　
作り方
1. じゃがいもの皮をむき、食べやすい大きさに切ります
2. 鍋にジャガイモをいれ、かぶるくらいまで水をいれ、中火で加熱します。
3. 煮込みます
4. ジャガイモが軟らかくなったら、水を捨てます。
5. 粉が出るまで、中火のまま鍋を揺らします
6. 火をとめ、塩と胡椒とパセリを散らします。


にほんりょうりのつくりかたをきかれることがあります。でも、りょうりのことばがむつかしかったため、このしつもんにこたえることをさけてきました。きょうは、それにちょうせんしてみます。

りょうりめい：こふきいも
ざいりょう：
　ジャガイモ
　しお・こしょう
　パセリ
つくりかた
1．じゃがいものかわをむき、たべやすいおおきさにきります
2．なべにじゃがいもをいれ、かぶるくらいまでみずをいれ、ちゅうびでかねつします。
3．にこみます
4．ジャガイモがやわらかくなったら、みずをすてます
5．こながでるまで、ちゅうびのままなべをゆらします。
6．ひをとめ、しおとこしょうとパセリをちらします。


Nihon ryourino tsukurikatawo kikarerukotoga arimasu. Demo ryourino kotobaga mutukashikattatame, konoshitumonni kotaerukotowo sakete kimashita. Kyouha, soreni chosenshite mimasu.

Ryouri mei: kohukiimo
Zairyou:
jyagaimo
shio,kosyou
paseri

Tsukurikata:
1. jyagaimono kawawo muki, tabeyasui ookisani kirimasu
2. nabeni jyagaimowo ire, kaburu kuraimade mizuwo ire, chuubide kanetu shimasu.
3. nikomimasu.
4. jyagaimoga yawarakaku nattara, mizuwo sutemasu
5. konaga derumade, tyubino mama nabewo yurashimasu.
6. hiwotome, shioto kosyouto paseriwo chirashimasu



I'm asked how to make some Japanese foods. But I've run away to answer from that question, because of cooking words might be difficult for me. Today I try to explain it.

Food name: Kohukiimo
Ingredients:
Potate
Salt&pepper
Persley

How to make
1. flaypeel the potates and cut it to eat easily.
2. put it into a pot, pour in just enough water to cover, and cook the pod on medium heat
3. stew it
4. when potates become soft to eat, put the water away
5. swing the pot on medium heat until some powder is shown
6. turn off the heat. put salt and pepper and persley

Kaiten-zushi de bounenkai

昨夜、会社の同僚と忘年会をしました。回転寿司を二時間借り切りました。去年パリで回転寿司を見たことがあるので、たぶん世界でも知られていると思います（本当かな？）。ベルトコンベアみたいな大きな機械があり、たくさんの寿司の皿が回っていて、食べたいお皿を取ります。10皿と青のり汁を食べてお腹いっぱいになりました。とてもおいしく、楽しみました。

さくや、かいしゃの　どうりょうと　ぼうねんかいを　しました。　かいてんずしを　2じかん　かりきりました。　きょねん　パリで　かいてんずしを　みたことがあるので、たぶん　せかいでも　しられていると　おもいます（ほんとうかな？）。ベルトコンベアみたいな　おおきな　きかいがあり、たくさんの　すしの　さらが　まわっていて、たべたい　おさらを　とります。　10さらと　あおのりじるを　たべて　おなかいっぱいに　なりました。　とてもおいしく、たのしみました。


Sakuya, kaisyano douryouto bounenkaiwo shimashita. Kaitenzushiwo 2jikan karikirimashita. kyonen paride kaitenzushiwo mitakotogaarunode, tabun sekaidemo shirareteiruto omoimasu(hontoukana?). Berutokonbeamitaina ookina kikaigaari, takusanno sushino saraga mawatteite, tabetai osarawo torimasu. 10sarato aonorijiruwo tabete onakaippaini narimashita. Totemo oishiku, tanoshimimashita.


Last night, I attended a year-end party(called bounenkai) with co-workers. The party was at Kaiten-zushi and we reserved all of the restaurant for 2 hours. I had looked Kaiten-zushi in Paris last year, so I think it's known to the world(is it true?). There is a big machine like a belt conveyer, that turns around a lot of plates of sushi,and you can get plates that you want to eat. I was so full that I ate 10 plates and one soup of aonori. It was very good taste, I enjoyed it.

Today's lunch is Soba

今日、赤坂を歩いていたら、いい感じの蕎麦屋を見つけました。急に蕎麦が食べたくなったので、この店で何か食べることにしました。
店に入って回りを見たら、すごく小さい部屋にテーブルが３つ、椅子が14個しかありません。混んでいて空いている椅子はありませんでした。ちょっと店の入り口でまたされました。
席に座って、1000円のとろろそばをたのみました。机に梅干しとウズラの卵とウズラの卵用のはさみ（名前あるのかな？）がありました。この店の蕎麦は少し緑で、ちょっとかわってますが、味はおいしいです。

きょう、あかさかを　あるいていたら、いいかんじの　そばやをみつけました。きゅうに　そばがたべたくなったので、このみせで　なにかたべることにしました。
みせにはいって　まわりをみたら、すごくちいさいへやにテーブルが３つ、いすが14こしかありません。こんでいて　あいているいすは　ありませんでした。ちょっと　みせのいりぐちで　またされました。
せきにすわって、1000えんの　とろろそばを　たのみました。つくえに　うめぼしと　ウズラのたまごと　ウズラのたまごようのはさみ（なまえあるのかな？）が　ありました。このみせのそばは　すこしみどりで　ちょっとかわってますが、　あじは　おいしいです。

Kyou, akasakawo aruite itara, iikanjino sobayawo mitsukemashita. Kyuni sobaga tabetaku nattanode, kono misede nanika taberukotoni shimashita.
Miseni haitte mawariwo mitara, sugoku chiisai heyani table ga 3tsu, isuga 14ko shika arimasen. Kondeite aiteiru isuha arimasen deshita. Chotto miseno iriguchi de matasare mashita.
Sekini suwatte, 1000enno tororo-soba wo tanomi mashita. Tsukueni umeboshi to uzurano tamagoto uzurano tamagoyouno hasami(namae arunokana?) ga arimashita. Konomiseno sobaha sukoshi midori de chotto kawattemasuga, ajiha oishii desu.


Today, I found a good mood soba restaurant when I was walking at Akasaka. All on a sudden I became to want to eat soba, I decided to get a something to eat at that restaurant.
I got in and saw around, so small room, there are only 3 tables and only 14 chairs. It was crowded and there is no empty chair. So I waited at the entrance for a while.
After I sat my seat, I made a order "Rororo soba" that is ¥1000 . Umeboshi and quail's egg and scissors for quail's egg are on the table.
Soba of this restaurant was a little green, it's a little odd but very delicious soba.

Ishikari-nabe

石狩鍋という鍋をつくりました。石狩は北海道の地名で札幌のまわりのことです。そのため、石狩鍋の材料は北海道の特産品で、鮭やじゃがいも、人参、トウモロコシ（北海道ではとうきび）、バターなどです。ベースの味は味噌と昆布だしです。
石狩鍋は変わった食べ方があり、皿に取るとこまでは普通ですが、イクラをかけて食べます。とてもおいしいですよ。

Ishikari-nabe toiu nabe wo tsukurimashita. Ishikari ha Hokkaidou no chimei de Sapporo no mawarino kotodesu. Snotame, ishikari-nabe no zairyou ha Hokkaidou no Tokusanhin de, syake ya jyagaimo, ninjin, toumorokoshi(Hokkaido deha toukibi), bata- nadodesu.base no ashi ha miso to konbudashi desu.
Ishikari-nabe ha kawatta tabakata ga ari, sarani torumadeha hutsuu desuga, Ikura wo kakete tabemasu. totemo oishii desuyo.

I cooked a nabemono named "Ishikari-nabe". Ishikari is area name around Sapporo in Hokkaido. So Ishikari-nabe's ingredients are special products of Hokkaido like salmon, potates, carrots, corns, butter.The base taste of ishikari-nabe is miso taste and seaweed broth.
There is a special erving idea to have a ishikari-nabe, it's a common before giving deal into the dish, the salmon caviar put into the dish and eat them. It's so tasty.

Jingisukan and Asahikawa ramen

昨日の夜ご飯はジンギスカンを食べました。北海道では人気のある食べ物です。去年、ジンギスカンはヘルシーだということで、ジンギスカンブームになりました。今ではどの街でも食べれます。これは、北海道の叔父から貰いました。

次に、今日のお昼はラーメンを食べました。北海道の叔母から貰いました。ラーメンは日本ではメジャーな食べ物で、いろんな種類のラーメンがあります。これはその中の一つ旭川ラーメンです。旭川は北海道の市の名前で、とても寒い街です。

今日書いたものは全部北海道にちなんだ食べ物でした。いくら北海道出身っていってもこんなのは稀です。


Kinou no yoru gohan ha jingisukan wo tabemashita. Hokkaido deha ninki no aru tabemono desu. Kyonen, Jingesukan ha Healthy dato iukotode, jingisukan boom ni narimasita. imadeha dono machidemo taberemasu. Koreha, hokkaido no oji kara moraimashita.

Tsugini, kyouno ohiru ha ramen wo tabemashita. Hokkaido no oba kara moraimashita. Ramen ha nihon deha major na tabemonode, ironna syurui no ramen ga arimasu. kore ha sononakano hitotsu asahikawa-ramen desu. Asahikawa ha hokkaido no shi no namae de, totemo samui machi desu.

Kyou kaita monoha zenbu hokkaidou ni chinanda tabemono deshita. Ikura hokkaido syussin tte ittemo konnnanoha mare desu.



I cooked Jingisukan last dinner. It's famous Hokkaido food. Last year, it was a boom bacause of the jingisukan is healthy foods. So I may be able to eat every town now. This time, I get it from my uncle who live in Hokkaido.

And I ate ramen today's lunch. I got it from my aunt who live in Hokkaido. Ramen is so major foods in Japan, there are a lot of kind of ramens. This is a one of them "Asahikawa Ramen". Asahikawa is a city name of Hokkaido, and very cold city at winter.

I realized both foods are associated Hokkaido. This's a rera case by such a man who come from Hokkaido.

33th Birthday party

33kaime no tanjyou party wo shimashita.Watashi to hutari no musuko ha nighirizushi ni chosen shimashita. Sumeshi ha tsumaga tsukutte kuremashita.

Watashi ha nigirizushi wo tsukutta kotoga arimasuga, musukotachi ha hajimete no keiken desu. Futari ni tukurikata wo oshiemashita ( toiuhodo watashiha umaku nainndesuga :) ).Sushi no syashin ha watashi ga tsukutta monodesu. Maa, bochibochi kana? Chonan ha watashito onajikurai jyozuni tsukuremashita. Ga, jinan no houha sumashi to tega ookina onigirino youni natte shimaimashita. Syoganainode, chonan ga jinan no bun wo tsukutte kuremashita.
Tsuma ha"Jacket to issyo ni kiruto niauyo" to muffler wo kuremashita.

Nigiri-zushi to osasimi, beer, wine, cake, shiokara de ii kazokuno jikanga motemashita.

kazoku to, iwatte kureta tomodachi arigatou.




We had a my 33th birthday party.I and two sons tried to cook nigiri-zushi. My wife cooked us sumeshi.

I had already cooked nigiri-zushi, but my sons had never cooked it.
So I taught them how to cook it(but I'm good at cooking suchi :) ).
The picture of sushi is made by me. I think it's a pretty good.
My bigger son could make it as well as I could. But smaller son make someting like a big rice ball that is made with sumeshi and his hands, so the bigger son made smaller son nigiri-zushi. I was given a good muffler from my wife. She said to me "It looks nine on you with your jackat".

We had a good party with many nigiri-zushi, many osashimi, some beer, many wine, a cake, some shiokara, and a lot of joy.

Thanks for my family, and thank for many friends congratulating me.

My favorite curry restaurant

カレーが好きです。特に駒沢にある"PICKEENOO(ピキヌー)"ってお店のカレーが好きです。この店のカレーはタイカレーをベースに日本人向けにアレンジされています。ちょっとした有名店で、すごくおいしいです。この店は12月9日から来年の1月8日までお休みです。オーナーがタイにカレーの修行に行くそうです。だから、しばらくの間は、ここのカレーが食べられなくて、寂しいです。

Curry ga suki desu. tokuni komazawa ni aru "PICKEENOO (PIKINU)" tte omiseno curry ga suki desu. kono miseno curry ha thai curry wo be-suni nihonjin mukeni arenji sarete imasu. Tyoto shita yuumeiten de, sugoku oishii desu. Kono miseha 12gatu 9niti kara rainenno 1gatu 8niti made oyasumi desu. Owner ga thai ni curry no syugyou ni ikusou desu. Dakara shibaraku no aidaha, kokono curry ga taberarenakute samishii desu.


It's curry that I like. I like spacially curry of this reataurant that named "PICKEENOO (PIKINU)" at Komazawa. Its curry based on thai curry , but it is arranged taste for Japanese.
It's a little famous , but has so tasty food. This shop is closed from 9, Dec to 8, Jan 2009. I heard the owner had been going to Thai to improve curry taste for a month a year. So I cannot eat it for the present, I miss it.

Kegani

昨日、家族でお歳暮でもらった毛蟹を食べました。
日本ではいろんな種類の蟹があります、毛蟹、タラバ蟹、油蟹、…。
一番好きなのは毛蟹。そうコレです。毛蟹は他のカニよりも小さいですが、深い味わいと塩味がいい感じです。蟹の脳（？）は、”みそ”といい飲んべえにはとても人気があります。
日本にきたら是非食べてね。おすすめ。

Kinou kazoku de oseibo de moratta Kegani wo tabemashita.
Nihon deha ironna syurui no kani ga arimasu. Kegani, Taraba-gani, Abura-gani, .
Ichiban sukinanoha kegani. Sou kore desu. Kegani ha hokano kaniyori chiisai desuga, hukai ajiwai to sioaji ga iikanji desu. kani no nou(?) ha "miso" to ii non nonbee niha totemo ninki ga arimasu.
nihon ni kitara zehi tabetene. osusume!


Yesterday, My family ate Kegani what we were given from my uncle as "OSEIBO".
There are kinds of crab in Japan, Kegani, Tarabagani, Aburagani, etc.
My favorite grab is Kegani, yes this is. Kegani is smaller than other grab. But it is deeply taste and a little salty. Kegani's brain(?) is popular to taste very good for the people that love drinking. It's called "Miso".
You had better you do try it when you'll be in Japan.
I recommend you very much.


thanks! bye!

Today's lunch was Udon and Onigiri

I went to Midtown to watch a conference "Sun Tech Days 2008 in Tokyo" at Roppongi. I've worked at Akasaka so I can take for 10 minutes by walk between my offece and Midtown, have visited some times. but I had never had someting to eat yet in Midtown, and had never walked around a area of restaurant.


So I was looking forward to stolling. I walked into the area soon, I found a restaurant "Miyatake Sanuki Seimensho" that had a line. I thought "this resraurant must be tasty". I stood in a last of the line automatically.


My ears picked up voices of someone, "I didn't know this restaurant, Did you know?". So I think it must be opened a restaurant recently.


The restaurant has some udon and some onigiri(rice ball) menu, and we can choose to eat in it and to take out. I orderd a big simple udon(no something aditional) and a takana onigiri, paid 600 yen. I think it is cheap to consider this busy area.


I ate udon with grated ginger and onigiri.
Its taste is simply and tasty.
It is Sanuki udon.


bye!

Japanese recipes

A few day ago, I was requested that he want to know a Japanese recipe. I heard It is difficult for the people who don't live in Japan to get many Japanese foods. So I thought that "Nikujaga" is the easiest meal to cook for all people.

But I realized that it is so difficult for me to write this topic after I tried to write.

That's why I introduce "Nikujaga" and show you URL of the recipe.
http://recipes.wikia.com/wiki/Nikujyaga_(Beef_and_Vegetable_Stew)

"Nikujaga" can separate 2 parts "Niku" and "Jaga".
"Niku" is a beef, a poak, and "Jaga" is "Jyagaimo" in full, this means a potato .
"Nikujaga" isnot a stew, so please eat only ingredients.

If you want to cook Japanese meals sometimes, You had beter have some basic seasonings.

• Syoyu(soi sauce)
• Ryourisyu(sake for cooking)
• Mirin(Japanese sweet rice wine for cooking)
  

Almost meals use these seasonings.

Thanks

I ate meatloaf

I cooked meatloaf this dinner. I had never eaten one and had known one's name. I had know only band name.
I read cooking book after this lunch, and wanted to cook to use an onion and a comminuted meat, so I found this food. It was very good for me because I didn't need to go shopping.
Meatloaf is very simple food. cut, knead, burn :). It's everything!
But I thought that I made it too many amounts for 2 adults and 2 children before I burned. first of all I took photo it :D. My optimism say, "It's OK. go ahead!", so I started to burn and created some salads. After 40 minutes it's finished.So simple.

I was worry about their size, but we eat all soon. It's delicious. I became to like meatloaf. So I'll make it sometimes.I'm happy to know this food.

shio nabe

Today's dinner was shio nabe(Do you know nabe? I don't know what do i say abount nabe).
Nabe is very simply food. but I like.
Nabe is famous food in Japan. Wakahanada's restaurant serve this food.
Below is today's recipe.

Put into soup into nabe and boil it.
and chikin and poak into nabe, and boil it(remove AKU).

Put napa,shiitake, hackberry, shimeji, konnyaku, shirataki, lettuce, carrot, burdock, tofu into nabe.

Put all of food into nabe. wait for nabe boild.
It's ok for makeing nabe. so easy!

We ate nabe so good with ajipon.
Do you challenge if you are interested in.

thanks

jajamen

I went to restaurant to eat jajamen(like ramen) near my house this lanch.
This shop has only one menu, jajamen. so we chosen size ourself.
I heard shop owner was a fashion model(ikemen), but he quit his job to open this shop.
This shop is very faimous for gourmet, but there is very little space, and only 7 seats.
Today is first time, i had never gone to this restaurant.

We call jahjah-men in usual and jahjarh-men is chinese food.
Maybe jajamen is local food of Morioka(very similar to jahjah-men).
jahjah-men and jajamen are no liquid soup, there were only.

The custom of how to eat jajamen is little strange. See below page for detail.
http://memeplex.net/jaja/tqbe.html
To be brief, at first eat jajamen, next make soup named chitan , last of all, eat all.

This shop have a custom also. I hadn't ever do it.

Eat jajamen , but don't finish all jajamen and left one a little .
If you finish eating with someting left, beat egg and left soup,
and say "Onegaishimasu" or "chitan please" to owner .
so He put a hot water that is use to boid the men into donburi.
put salt, pepper, garlic(this shop's is blue!), miso, homemade ra-yu(spicy oil from chinese food) into donbiri and make your favorite taste soup.

That's all. a little strange?
It's good for me, so I'll go next, soon.

This shop name is "じゃじゃおいけん(jaja oiken)". and site is here:
http://www.jyajyaoiken.com/

thanks!