In June, I salted Ume plum and put the weight on.
Waiting for a month to finish rainy season. Rain damages the Umeboshi when dry.
So, rainy season is over. Let’s dry!
Ready to eat after 1 year. Cannot wait !
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.
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.