In a queue

Spot-billed duck is well-mannered and in a queue at Koishikawa Korakuen, Tokyo. 

at Koishikawa Korakuen, Tokyo

Warabi mochi (bracken-starch pastry)

Refreshing cool sweets. Springy texture.

 

Ingredients:

- 50g of Warabi mochi ko (mine is made of tapioca powder)

- 25cc of water
- 150g of sugar

Toppings:
kuromitsu
kinako

 

 Put all ingredients in a ball.

Stir it.

Microwave. 1 min, 600W.

Stir it up.

Microwave. 3 mins, 600W.

 




 

   

It becomes transparent.

Stir it up.

Repeat 2 or 3 times "microwave 3min and stir it up" till it becomes transparent like this.
Then, take it out on a plate with starch powder.

It is sticky and very hot.

Cool it down in icy water.　

Tear off small piece.



















Looks like jelly fish.

Make it cool in icy water to keep it transparent and soft.

Do not put then in a refrigerator. It turns opaque.

Enjoy it with kuromitsu and kinako powder.

takoyaki

piping hot takoyaki.

matsuri

Tori soboro bento

How to cook torisoboro

 -Minced meat (Chicken) 100g

-10cc of mirin (sweet sake)

-10cc of soy sauce

-Ground ginger (1cm cube or so)

optional

-Shiso leaf

Put all ingredients in to a pan.

Stir it.

Heat the pan and cook till the color of meat turns with stirring.

Done!

If you have shiso leaf, cut it off and put on the meat for fresh scent.

-

Chirashi zushi

-tsuna
-kampachi
-egg
-daikon
-avocado

Goya champru