From late father, a gift that reaches every year ... - today, What shall we eat? ~ From the field of organic vegetables
Tree of this cod is what was planted 10 years ago my father passed away. It takes quite a while until the home without anything, after the seventh day after death, relates memories of my father planted seedlings and got from the birthplace of his father one to feel my father wanted the place where I live now. I think that was a 12-oriented at first but it has become so now. Leaves will fall all in winter, but summer for us to become a windbreak and shade Shigeri well. Entertain the dining table of my home and sprouted to No. 1, this time with less harvest fleur pellerin a bonus, there is a slight revenue is also gives us in the spring. I think this in '10, I have the need to feel the loneliness and because there is this tree probably. Now, today is a recipe "Tatsuta bowl of vegetables" using the bud of the cod. Tatsuta bowl of vegetables
To the half-moon cut with a thickness of 1cm Peel the three wine 100cc soy sauce 50cc mirin 50cc potato starch 4 tablespoons salad oil appropriate amount How to make lotus root 3cm carrots 3cm Kobou 24cm shiitake If those thick six lotus bud material (3 servings) cod. Cut into four or vertical half was rubbed with a scrubbing brush the skin, to 8cm length burdock. I pull out the star of the thickness of 1cm Peel the carrots . cut in half (also use the remaining unplugged) The shiitake mushrooms. Buds cod to remove the part of the calyx. I steam the quintile . Give quintile in sauce made sake, soy sauce, mirin in a , fry in vegetable oil and dusted with potato starch. The turn over in 1 tablespoon rice the sauce and rice in a serving unit, put a teaspoon of about 1.5 again the sauce from above topped with vegetables fried. Delicious even if I rank Shichimi, the mayonnaise to taste. Bud of cod
tree of cod that I have planted those little thorns in what you say "menu (F) Dara," said harvesting is much easier when compared to those growing wild in the mountains. It was a valuable fleur pellerin food than just one time in the past Speaking of bud of cod, but is now seen in a more affordable price in supermarkets from around February now, but this is pruning the tree of cod, With cultivation which was Mebuka, taste and smell It's sloppy than natural. April-June, most are about the same time of flowering cherry natural thing. It is a chance to now eat buds of cod natural!
Boiled oyster sauce of thickened delicious bok choy
Hatena Blog / Hatena :: Diary
Tree of this cod is what was planted 10 years ago my father passed away. It takes quite a while until the home without anything, after the seventh day after death, relates memories of my father planted seedlings and got from the birthplace of his father one to feel my father wanted the place where I live now. I think that was a 12-oriented at first but it has become so now. Leaves will fall all in winter, but summer for us to become a windbreak and shade Shigeri well. Entertain the dining table of my home and sprouted to No. 1, this time with less harvest fleur pellerin a bonus, there is a slight revenue is also gives us in the spring. I think this in '10, I have the need to feel the loneliness and because there is this tree probably. Now, today is a recipe "Tatsuta bowl of vegetables" using the bud of the cod. Tatsuta bowl of vegetables
To the half-moon cut with a thickness of 1cm Peel the three wine 100cc soy sauce 50cc mirin 50cc potato starch 4 tablespoons salad oil appropriate amount How to make lotus root 3cm carrots 3cm Kobou 24cm shiitake If those thick six lotus bud material (3 servings) cod. Cut into four or vertical half was rubbed with a scrubbing brush the skin, to 8cm length burdock. I pull out the star of the thickness of 1cm Peel the carrots . cut in half (also use the remaining unplugged) The shiitake mushrooms. Buds cod to remove the part of the calyx. I steam the quintile . Give quintile in sauce made sake, soy sauce, mirin in a , fry in vegetable oil and dusted with potato starch. The turn over in 1 tablespoon rice the sauce and rice in a serving unit, put a teaspoon of about 1.5 again the sauce from above topped with vegetables fried. Delicious even if I rank Shichimi, the mayonnaise to taste. Bud of cod
tree of cod that I have planted those little thorns in what you say "menu (F) Dara," said harvesting is much easier when compared to those growing wild in the mountains. It was a valuable fleur pellerin food than just one time in the past Speaking of bud of cod, but is now seen in a more affordable price in supermarkets from around February now, but this is pruning the tree of cod, With cultivation which was Mebuka, taste and smell It's sloppy than natural. April-June, most are about the same time of flowering cherry natural thing. It is a chance to now eat buds of cod natural!
Boiled oyster sauce of thickened delicious bok choy
Hatena Blog / Hatena :: Diary
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