Suweda sensei picked me up at 8:15am and off we went. When we arrived in Kawajima it was quite foggy, reminded me of home. Today we made a New Year's dish with minced chicken, hanpei (a light fish and egg white concoction), miso, ginger, egg, leeks, and enoki mushrooms. You process all but the last 2 ingredients and then mix those in. Then you put it all onto foil, smooth it out and bake it. When it's done you sprinkle it with ground sesame and ao nori (powdered seaweed) and cut it into squares or fan shapes. It was really tasty.
We also made a daikon (Japanese radish) and apple salad which was delicious and some sekihan - celebratory rice (rice cooked with adzuki beans so the rice is pink). Black sesame salt (just heat the sesame seeds until 3 pop and add salt). Yummy. 2:1 sesame to salt - it's good on top of rice.
On the way home we stopped at Suweda sensei's friend's house. The house is almost 100 years old. The roof is thatched but covered in a metal covering now. Some of the rooms have been 'modernized' but there are stil many old features.
The friend is drying over 400 persimmon! Imagine peeling and tying that many! We were offered tea and a chestnut sweets. Chestnuts are used very often in fall sweets. And we were sent home with some deliciuos mikan (manderin oranges) and invited to come back and see their New Year's decorations.
Drying persimmons
Snow viewing window
Buddist alter
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| Tea, soup, chicken dish, sekihan (rice), sesame salt, daikon and apple salad. |
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| The office workers are invited for lunch. |
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