Finally arrived in London.
I feel like I came home.
Cold and chilly weather last week, but it is London
Then, yes!, beautiful weather. Let’s go for a walk.
My favorite place without doubt. Regent park.
I just love so many greens in London. Even in the busy street, greens.
After the class, I enjoyed a bit of sightseeing and local food in Lisbon.
One of Portuguese friends kindly took me around the town.
Beautiful blue and red contrast.
Lisbon is quite hilly, sometimes I am surprised its steep narrow streets, but it is beautiful.
Good food in Lisbon. As it is so close to the sea, fresh seafoods are available. Great sunlight makes fruit and vegetable very ripe and sweet.
Tempura, now we feel like Japanese food, but it comes from Portugal.
Squid ink past, it is very colorful.
I am just obsessed with fresh orange juice sold everywhere. It is so sweet and costs less than one euro.
I am impressed with this natural gas mineral water called ‘Pedras’. Portuguese are very proud of this water. Yes, it is indeed good taste.
There are many sweets in Portugal, too. Japanese popular sweet called ‘Kasutera’ is also originally made from Portuguese ‘Pão de lós’ .
Of course. Famous sweet, Pastel de Nata.
I enjoyed my stay in Lisbon. I will definitely come back again.
I am now in Lisbon to give the class at Macrobiotic institution. Had a great time with local students teaching Japanese vegetarian dishes. I had a nightmare two days ago to come here ( Missed the connected flight at Brussels, delay, then lost baggage arriving mid night) , but I am super happy that I could manage to deliver the class. Everybody seemed to enjoy. Appreciate great helps from school,translater, assistants and special thanks to Simon Brown, who is my macrobiotic teacher and arranged everything to make this happen.
Muito Obligada!
10 days public holidays this year, because of new era, Reiwa starts.
I went to famous Ceramics festival at Hasami and Arita in Saga Kyushu.
Unfortunate rain, but still I enjoyed a lot.
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My favorite, pottery Isshingama (一真釜)
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Coffee break at Inozaki cafe, very pretty.
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Cannot wait to use new bowl and pot.
Fresh green season. This month, we made two different Mochi.
Yomogi (mugwort )mochi and Kashiwa mochi.
Yomogi is herb, which is also used as an oriental medicine. It has very distinctive aroma.
Kashiwa (oak leave )mochi. We eat this sweet on children’s day (5 May) wishing prosperity for their descendants.
Finally, cherry blossoms are over. I enjoyed cherry blossoms a lot, but also like ‘after cherry blossoms’. Pink carpet and the moment of transferring to green
So, I tried to express such seasons with Wagashi.
April 1, the name of new emperor’s era was unveiled.
It is a big news in Japan.
“Reiwa” 令和
Reiwa is taken from the old poem about plum blossoms (Manyoshu) with hope for future just like amazing plum flower in full bloom after bitter cold.
Surprisingly, my lovely sister Reiko uses the same Kanji 令子 and this poem is said to be created in my hometown, Dazaifu, Fukuoka.
With these happy co-incidences, I am very happy about new name.
Imaging beauty of plum flower, I made this Nerikiri confectionery.
School holiday season.
Parents and kids, Daifuku lesson
I am very glad to see lots of smiles of children.
Strawberry Daifuku
Cherry blossom Nerikiri shaping
Ttea time!
Cherry blossom(Sakura) now in season.
While enjoying beautiful Sakura outside, we made Sakura mochi this month.
We have two types of Sakura mochi from West and East.
In West, Domyoji ko (dried sweet rice) is used to make mochi, and in East (Kanto regeion), it is crape style.
Some arrangements were made on crape. Isn’t that pretty with flower pattern?
Let’s enjoy both East and West style of Sakura mochi.
I will visit London in May. It is first time since I left London in 2016, I am very excited.
During my stay, I will do following Wagashi Lesson. English translation is available upon request.
【Date】
【What to make】
– Nerikiri Rose shaping
Traditional confectionery made from white beans. Dough will be prepared in advance.
-Mugwort mochi
Very popular herb in spring time. Red beans paste in side.
– Dry fig and walnut Yokan
Put walnut and dry fig, a bit of western flavor of tractional sweet called Yokan, which made from Aduki beans and agar
【Venue】 near Paddington （Will send you the details, once you apply and confirm）
【Number】minimum 2 and maximum 5 people
If you are interested in, apply via E-mail （info@y-an.jp）
Rose Nerikiri
Yomogi mochi
Yokan
