January 15, 2018

Harvesting Amanatsu/甘夏の収穫

On January 14, I harvested some of the fruits from the two amanatsu trees, as requested by my father.
To harvest the fruits on branches too high to reach,
I used a "taka eda kiri basami" (high branch pruning scissors) 
rather than a stepladder.
I harvested the bigger ones, and left the smaller ones on the trees.
Kaki (persimmon) tree:
Ume tree:
As you can see, there are lots of buds on the branches.
I also harvested some grapefruits.
Hana yuzu tree:
The fruits can be put in a bathtub (to take a "yuzu buro") and can also be used in cooking.
While I was harvesting the amanatsu and other fruits, my father worked in the other areas of his field. He reported that the door of the greenhouse for strawberries had been blown off by strong wind, so that birds could enter the greenhouse, leaving only this amount of strawberries for us.
He also collected one head of cabbage, one head of broccoli, and some nazuna (a type of greens).
And, some overgrown komatsuna leaves.
I boiled the nazuna, komatsuna, and broccoli.
I used this home-made ponzu (1:1:1 mixture of yuzu juice, soy sauce, and water, plus some instant dashi and katsuobushi) to eat the nazuna and komatsuna. I used mayonnaise to eat the broccoli.
We sent the amanatsu to four relatives, including my wife.

January 3, 2018

New Year's Party/新年会

On January 2, I joined the new year's party (shin nen kai in Japanese) on behalf of my father.
Here are photos of the meals served there.
Nabemono (one-pot dish):
Sunomono (vinegared dish):
Later, we were served a plate of sushi.
And, hand-made soba, as well.
Lastly, we were served a cake.
The meal cost 3,000 yen per person, excluding beverages. Very reasonable price!

December 8, 2017

Cooking White Rice, Brown Rice, and Rolled Barley in a Rice Cooker/白米、玄米、押し麦を炊飯器で炊く

White rice is tasty but low in nutrition, brown rice is high in nutrition but not very tasty, and rolled barley is rich in dietary fiber but not very tasty. You can mix them all at a ratio of 1:1:1 and cook them in a rice cooker to have tasty, nutritious, and fiber-rich gohan (cooked rice).
1 go of white rice, 1 go of brown rice, and 1 go of rolled barley
Just rinse gently three times. Don't "polish" violently.
Add water for 3 go of white rice. You need not add additional water for brown rice or rolled barley.
Cook in the rice cooker.
Good for both health and beauty!

November 29, 2017

Two Shigefusa Kitaeji Gyuto, 210 mm and 240 mm/重房鍛地牛刀2丁、210 mmと240 mm

Comment from another happy owner of Shigefusa knives.
"Today I finally received the knives. It took really long but I am very happy. I especially like the 240mm as it is much lighter than I anticipated."
Note: The owner has had to wait for two years to get these knives.
注: このオーナーは、この包丁を得るのに2年も待ちました。 

November 21, 2017

Cetophilia (Love of Cetaceans)/セトフィリア(病的鯨類愛好)

Here I define the term cetophilia as a mental disorder of loving cetaceans abnormally.

Ceto (< Cetacea) + philia (love, friendship, affection)
セト(クジラ目) + フィリア(愛、友情、好意)
Anti-whaling countries, groups, and individuals are mild to serious cases of cetophilia. I can't talk about the symptoms of such cases without condemning them. I guess I'd better not go into more details about cetophiliac countries because hatred would simply generate more hatred.

I hope to see the demise of the cetophiliac policies of cetophiliac countries some day, and I do hope that all countries work toward a common goal: the sustainable management of cetaceans and other marine resources.

In the meantime, I'm dreaming of a dinner party where people from both whaling countries and former anti-whailing countries savor the flavors of whale meat and other fresh seafood, just like a cetophiliac person is dreaming of an imaginary world where humans and cetaceans live together happily ever after.

November 8, 2017

Shigefusa Knives/重房の包丁

I recently received these photos, together with a comment, from a happy owner of two Shigefusa knives, a 180 mm kitaeji petty and a 240 mm kasumi gyuto. He or she has given me permission to show the photos here in my blog, so here they are.
最近、重房の包丁2丁(180 mm鍛地ペティと240 mm霞牛刀)の持ち主から、次の写真とコメントを頂きました。このブログに写真を載せる許可を頂いたので、載せます。
"Im so happy with the knives. The fit and finish is of top notch, as most of the shigefusa knives are. Can't wait to put them in action."

240 mm kasumi with a saya:
240 mm霞と鞘:
Petty and gyuto:

October 27, 2017

Blind love for whales/鯨に対する盲目的な愛

Why are anti-whaling countries self-righteous, emotional, irrational, barbarous, unscientific, and culturally imperialistic? Why do they disrespect the cultures, traditions, and customs of other countries and areas? Why do they attack whaling countries verbally and in other ways? Why didn't they simply leave the IWC when they lost interest in whaling? Why does one anti-whaling country take a double-standard policy about whaling? Why does another play international whaling "police"?

I have just a lot of questions to answer for myself, and I have yet to answer any of them confidently after months of study. All I can say at this point is that love is blind. Because of their blind love for whales, anti-whaling countries are capable of doing things that decent countries could never do.

In summary, anti-whaling countries can't see the ocean for the whales, as I mentioned previously. And, not only that, they can do inappropriate things because of their blind love for whales.