Genki Sudo was a Japanese mixed martial artist and a kickboxer in Tokyo, Japan. After his retirement in December 2006 he proceeded his career to the music industry. Below are some of his works – the song, the music, and the calligraphy are created by him. There’s some weird movement and dancing, but I think they are really cool!
This dish is one of the Japanese new year food, but it is so easy to make and can be eaten as side dish and a bento item as well. A great hashiyasume (“chopstick rester”).
With very simple ingredients, you can make this marinade in less than 5 minutes. Namasu can be made with any ingredients – uncooked (“nama”) vegetables and/or seafood. I also like cucumber namasu, but this daikon and carrot namasu is the very standard namasu eaten in Japan.
<Daikon and Carrot Namasu> makes a bowlful
- 1/3 daikon radish (around 300g)
- 1/2 carrot
- 1 tsp lemon rind, very thinly sliced
- 1 tsp salt
- 3 tbs vinegar
- 2 tbs sugar
- 1 tsp roasted white sesame seeds
- Slice carrot and daikon very thinly. You can use the slicer if you have.
- Place daikon, carrot and lemon rinds in a bowl, and sprinkle with salt. Let it stand for 5 minutes.
- Mix vinegar and sugar in another bowl.
- Squeeze out the liquid from daikon mixture, and marinate in the vinegar mixture. Sprinkle sesame seeds.
I didn’t do much in this weekend, but I could totally relax. On the second day the cousin and her son couldn’t visit our house again, so we headed to South Fremantle to walk around the beach.
It was a great exercise for both of us. We should do that more often…
At home I made some steamed buns with pork soboro.
The dough is very chewy. It’s called “mushi-pan” in Japanese, and it normally contains sweet fillings such as sweet beans and sweet potatoes. I love the chewy texture on mushi-pan (I used to buy them from convenience stores a lot). I had some pork, so I thought I could make savoury mushi-pan rather than the sweet ones.
It didn’t taste like those Chinese style cha siu buns. First of all, the bun is chewy. My husband seemed not like it much .. :p
I will update the recipe some other time! If you want to try making those…
Thanks to the weather, our tomatoes are booming in the garden!
Chilled tomatoes taste so great. It cools down the hot body in summer. Chilled tomato (hiyashi-tomato) is a typical Izakaya menu in Japan, it’s just sliced chilled tomato served with salt, but it’s just a great hashi-yasume ( ”chopstick resters”).
It is a beautiful long weekend for Perth people! The weather is perfect. Is it summer already? So warm and sunny.
I did lots of washing yesterday. It’s time to put back our thick coats and jackets in the closet and pull out the summer clothes.
When I stepped outside, I realised the weed grew so fast in the last couple of days. Our yard looks so … bushy. I started weeding, but I couldn’t keep it up under this sun. I almost got sunstroke. There’re still some worms around my house so I didn’t want to go too deep into the garden.
Yesterday my husband’s cousin and her son from Hong Kong were supposed to come to our house, so I was tidying up the house whole morning. I made cherry and walnut cake too, just in case they want to eat some snack. But, she texted us that her son didn’t feel good and they went to hospital instead of visiting us.
I was kind of tired from the weeding and cleaning, so I laid down on the sofa until 2 pm, watching Sho-gun on tv. It’s a long movie… We decided to go outside a bit for shopping.
There were so many people gathering around the tv section at Myer watching the football final. Even the shop staff.
His pitstop at Macdonald’s $2.00 burger.
That’s it. It was my lazy day and I liked it. I did almost nothing (except for those weeding and cleaning), and after we got home I laid down on the sofa again and started watching tv. My husband cooked dinner for me – we had nacho night.
I sometimes get a craving for tempura soba. The combination of crispy tempura and freshly boiled soba noodle in warm, sweet, soysauce-based dark soup.
In the area around my house (Shiga), we don’t eat soba much. We eat udon more often. In Japan, the type of food people eat is different depends on where you live. For example, Western people (eg Kyoto) use white miso for miso soup, but Eastern people (eg Nagoya) use red miso. Western people eat udon, but Eastern people eat soba. It’s not always black and white, some Western people eat red miso and soba noodle too, of course, but it’s what we say in Japan. In fact, my mum never cooked soba at home. It was always udon.
But, in the New Year’s Eve, I sometimes felt like eating soba. As we eat toshikoshi-soba (people in Japan eat soba noodle at midnight between New Years Eve and New Years Day), I sometimes asked my mum to prepare instant soba noodle.
I love this cup noodle soup… It’s so shame that Australia doesn’t allow these noodle to be imported. I just have to eat it in Japan.
Anyway, I made tempura soba the other day and it was really nice.
You can follow the recipe for crispy tempura here.
I made kakiage – tempura of mixed shredded vegetables. It’s so easy to make!
Thinly slice onion and carrot (and chopped spring onion or shredded burdock roots if you want). Coat with tempura batter, and drop into hot oil using two spoon to make a round shape. Make it flat, so that the tempura get cooked through and crispy.
To see how to cook soba noodle, refer here.
- 1.5cup water
- 1 handful bonito flakes (about 10g)
- 1 tbs mirin
- 1 tbs soy sauce
- Place water and bonito flakes in a small sauce pan. Bring to the gentle simmer, and turn down the heat to low. Simmer for about 5 minutes.
- Drain the bonito flake and keep the soup. Return the soup to the pan, and add mirin and soy sauce. Bring to the gentle simmer and simmer for 5 minutes.