nabe

Nonalcoholic Sangria

Last night for our nabe party, Mi-chan made nonalcoholic Sangria using my recipe. It was super delicious AND pretty. I love this drink because it is a nice and spicy alternative to plain fruit juice and, once you’ve drank all of its liquid you still have half a cup of fruit left to enjoy.

I won’t give exact measurements as it really depends on the jar/jug you use..

but basically…

two different 100% fruit juice (I like pineapple and grape or grape and apple or cranberry and orange)
soda water
2 cinnamon sticks
juice of one orange
2 or more tsp agave nectar (according to taste)
small cut fresh fruit: blueberries, pineapple, orange, strawberries etc

Fill your jar halfway with a mixture of the two fruit juice

Then almost full, with soda water.

Add everything else, mix well to combine and refrigerate for at least 5-6 hours before serving with ice.

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Everybody Was Tofu Fighting

I think it is time I start a “things cooked by Yuko” category don’t you? Last night she cooked Yudofu which is essentially hot tofu with vegetables (and chicken meatballs for Juri cos she’s still young and therefore, picky hehe). Here are the pictorials. Oh, and I bought and took over a pomelo. It was the ladies’ first time seeing and trying one so we had much fun around that. Tis was a bitch to open but in the end, good! We also had ichigo daifuku (strawberry mochi) prepared again, by Yuko. The last two images, are preparations for Hinamatsuri Doll’s Day or Girls’ Day, a special day in Japan (March 3) where platforms covered with a red carpet are used to display a set of ornamental dolls representing the Emperor, Empress, attendants, and musicians in traditional court dress of the Heian period. Or as my students say, period-o (everything for them ends with a vowel).
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Food News (unintentional discoveries and Japanese Nabe)

Are you tired of cooking the same shizz everyday?

Are you dying to spice up (excuse the culinary pun) your boring dishes?

(This is not an advertisement)

Because Chef Anisa has accidently (no relation to blog name) discovered the resolution.

Are you ready?

Simply continue putting off your grocery shopping until your fridge and pantry are not far from vacant. Then, you’ve no choice but to improvise flavors and… TADA! Hello new tastes.

This morning, I had peanut butter and KIWIFRUIT (not banana) on defrosted toast for breakfast. Is this a thing? Have you already tried it? Or have I, in first-world-problems food shortage, unintentionally stumbled across genius? Kiwi-fruit and peanut-butter is INSANE.

Anywho, I wanted to talk about Nabe or Nabemono.

Nabemono (鍋物, なべ物, nabe “cooking pot” + mono “thing or things, object, matter”) or simply called nabe, refers to a variety of Japanese hot pot dishes, also known as one pot dishes and “things in a pot.”

Thanks, Wikipedia.

After hearing my students increasingly talk of having a “nabe party” (apparently the thing to do during a Japanese winter), I was itching (or should I say, shivering hahoehah, I know I’m hilarious) to try nabe, myself. So, last night, I kind of invited myself to Kaori’s for dinner – I’m good like that. She made kimchi nabe which is basically a kimchi-flavoured soup stuffed with loads of ingredients, ingredients which continue to be stuffed into the soup while the already cooked ones are hunted and eaten. It’s a glorious cycle really.

The nabe or pot is placed on a portable stove which is placed on a kotatsu (a low, wooden table frame covered by a futon, or heavy blanket, upon which a table top sits. Underneath is a heat source, often built into the table itself) around which the dinner guests are seated. In other words, as the night progresses, you heat up in every possible way.

After eating for what seems forever, the left-over nabe is mixed with rice and egg and turned into a porridge – often eaten for breakfast the next day.

Are you salivating yet? I’m hungry all over again and I just ate that magical kiwi-fruit and peanut-butter concoction.

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