Posted September 3rd, 2010 in Japan | No Comments »
Are you familiar with Japanese cartoon characters? Bandai, a Japanese toy making and video game company as well as the producer of a large number of plastic model kits, is selling character featured baby rompers.
©石森プロ・東映 ©円谷プロ ©藤子プロ・小学館・テレビ朝日・シンエイ・ADK ©ダイナミック企画 ©バードスタジオ／集英社・フジテレビ・東映アニメーション
From top left: Devil Man, Dorami chan, Doraemon, Ultra Seven, Ultra Man. From bottom left: Dragon Ball, shocker, Kamen Rider, Go-ranger (red), and Go-ranger (pink).
They also sell baby bibs in Japanese characters.
©石森プロ・東映 ©円谷プロ ©藤子プロ・小学館・テレビ朝日・シンエイ・ADK
So cute..! I personally like Doraemon (>v<)
Posted September 2nd, 2010 in Food | No Comments »
I used to buy white fish Nanban (deep-fried white fish in Nanban sauce) from deli in supermarkets. It’s vinegary sauce whips the appetite, and the sweetness of the sauce and the onion are best match with steamed rice.
I made this dish with salmon instead of white fish. The white fish we eat in Japan are different from those in supermarkets here. You can make this recipe with any white fish, but I thought I’d try it with salmon. I’m sure you can get the fish (that we eat in Japan) from some shops here too, but I believe almost everyone loves salmon and it’s easy to get from anywhere.
<Salmon Nanban> serves 2
- 125g x 2 Salmon Fillet
- 1 onion, small
- 1/2 carrot
- 1 red chili, small (optional)
- 4 tbs soy sauce
- 5 tbs vinegar
- 6 tbs sugar
- 1/2 tbs corn flour + 1/2 tbs plain flour to dust
- oil for deep-frying
- 1 tsp corn flour + 1 tsp water
- Slice onion and carrot thinly. Chop chili.
- Heat 1 tsp of oil in a frying pan, and fry onion and carrot. Add chili.
- Add the sauces to the pan, and bring to boil. Pour corn flour + water mixture into the pan, while stirring. Simmer for 1 minutes, and remove from the heat.
- Heat oil in a deep pan.
- Slice salmon into 1 cm thick pieces. Dust with corn flour + plain flour, shake off any excess. Deep-fry until golden and crispy.
- Drain any excess oil, and immerse into the sauce (at stage 3)
- To serve: Arrange the salmon in a serving plate, and pour over the onion, carrot and sauce. Best to be served with steamed rice.
＊ Check out Chicken Nanban recipe →
hereaa
Posted September 1st, 2010 in Ume's Interests | No Comments »
Bra has been a fashionable item across the world - there are many cute looking bras in different shapes and different colours. But, what can you do with your old bras when you are not wearing them?
Did you know that bras are actually the most highly sought after item for women in developing countries? They are technically difficult to make in the developing world, therefore bras are valuable to women in those area.
There have been campaign for bra recycling in the past by Wacol or Oxfarm, but in the months of September and October, Berlei is setting up bra recycling bins in Myer stores Australia wide to give you the opportunity to help deserving women have access to a basic necessity.
If you have any unused bras at home, simply donate them at the Berlei Recycle bins in Myer. You will be helping to reduce landfill and create jobs in developing nations. And, for every 10 bras recycled, $1 will be donated to BCNA (Breast Cancer Network Australia).
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Posted August 31st, 2010 in Food | 4 Comments »
It’s been raining! I really should put “no junk mail” sign on the mail box at home… We receive many kinds of fliers everyday, and I don’t read all of them anymore. I now just check it online if I want to know some info.
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When it rains, I can’t check the mail box because of the snails. I don’t know why but they are always hiding inside the mail box, and sometimes between letters. (>口<)
Yesterday we got a new IKEA catalogue, but it was left on the top of the mail box and was soaked with water.
aa
I don’t feel like eating rice these days, so I’ve been munching on noodles or bread. I tried making shoyu udon the other night - which is just a cooked udon noodle with simple condiments eaten with just soy sauce.
The soy sauce is not a normal soy sauce, it’s actually mixed with dashi. We normally buy the dashi soy sauce from the shop, but it’s very expensive in Perth so I tried to make it myself.
I first soaked thickly sliced bonito flakes (1 handful) in soy sauce (1 cup) along with konbu seaweed sheet (about 3 cm) overnight. It would be nicer if I had niboshi, but I didn’t use it this time. Next night, I cooked udon noodle, drained well, and ate with condiments and dash of the dashi soy sauce.
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… It tasted actually ok. I added some lemon juice and ichimi togarashi (chili powder) too.
This may sound gross to some people, but I cooked chicken liver too. Liver is high in iron.
With 2 tbs soy sauce + 2 tbs mirin + 1 tsp ginger. This tastes good. My mum used to make this at home. If you buy chicken liver in Japan, it comes with another offal (stuck together) and I especially like the another one. It has texture and yummy (to me)!
a
Posted August 30th, 2010 in Food | No Comments »
I made this to eat at home, but it’s also a great item for picnic. It’s such easy to make and looks cute, like temari-sushi (small and ball-shaped sushi). You can add more colors such as red (red ginger), green (green veggie or green pickles), orange (tobikko) …
The good thing is, you don’t even need to make your hands dirty - shape it by using pieces of plastic wrap.
I used normal steamed rice (not vinegared rice) so this is not sushi. You can use vinegared rice if you like.
Makes 8~10
- 100g unagi (roasted eel)
- 1 egg
- 1 pinch of sugar
- about 3 small bowl-full of steamed rice (short or medium grain)
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- If you are using a frozen unagi, defrost and warm up in a boiling water. Cut into pieces.
- Beat egg with 1 pinch of sugar. Heat a frying pan and lightly grease the pan. Pour the egg and cook as if you are making very fine scrambled egg. Try not to color the egg. Remove from the pan and set aside.
- Cut plastic wrap about 15cm x 15cm. Place a piece of the plastic wrap in a small bowl. (this makes easy to shape) Arrange a piece of unagi in the centre, and spoon scrambled egg around it. Drop 1.5 tbs of rice on top and close the plastic wrap. Shape into a round ball. Repeat with the remaining ingredients.
aa
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