New Ginger ― 2009/10/01
We say that if you eat the first supply of something seasonable (such as fish, fruits, but never potato crisps), you will live 75 days longer (per item).
New gingers are available from the middle of June. But for me this new ginger is not for eating. As in this period the ginger is quite thin, as thin as a pencil. So June ginger seems more an ornament than a spice. Although many people appreciate freshness of the ginger in early summer, I just don’t think it is cost-effective to buy such a small amount at a good price. I might have missed a chance to live a bit longer, though.
The very beginning of October, ginger still tastes “newer”, juicier and softer with milder tanginess, than ordinary brown-ish gingers.
New gingers are available from the middle of June. But for me this new ginger is not for eating. As in this period the ginger is quite thin, as thin as a pencil. So June ginger seems more an ornament than a spice. Although many people appreciate freshness of the ginger in early summer, I just don’t think it is cost-effective to buy such a small amount at a good price. I might have missed a chance to live a bit longer, though.
The very beginning of October, ginger still tastes “newer”, juicier and softer with milder tanginess, than ordinary brown-ish gingers.
Today's Catch - 2009/10/01 ― 2009/10/02
Toddler seabream 6
(My husband claims that they are not babies. Would you agree?)
Unknown fish 1
I haven't come acoross this fish . Is this a blowfish? Do you know what it is called, and if it is edible?
++++++++++++++++++++++++++++++++++++PS ( 2009/10/04)
Thanks to yukimaru-san’s comment (see below), I came to know the unknown fish was a painted sweetlips (lovely name!). Actually I have seen, and even eaten, an adult one (picture below), but I couldn’t imagine how its baby would look like. Could you associate this and the picture above?
©記者０ (PHOTOZOU.JP http://photozou.jp/photo/show/106242/2436378)
The fish’s transformation is as unimaginable as chicken’s!
Thank you very much for letting me know, yukimaru-san!
(My husband claims that they are not babies. Would you agree?)
Unknown fish 1
++++++++++++++++++++++++++++++++++++PS ( 2009/10/04)
Thanks to yukimaru-san’s comment (see below), I came to know the unknown fish was a painted sweetlips (lovely name!). Actually I have seen, and even eaten, an adult one (picture below), but I couldn’t imagine how its baby would look like. Could you associate this and the picture above?
The fish’s transformation is as unimaginable as chicken’s!
Thank you very much for letting me know, yukimaru-san!
Today's Cat-2009/10/04 ― 2009/10/04
Another harnessed cat .
But this cat has his job: the part-time sales manager of a local confectioner.
He works when the weather is fine.
But this cat has his job: the part-time sales manager of a local confectioner.
He works when the weather is fine.
Get Sharp! ― 2009/10/04
I usually use 2 different kitchen knives; an all-purpose with double-ground blade, bottom of the picture above, and a fish-carving with single-edged blade. I don’t know how many kitchen knives I should own, but they are enough for everyday cooking.
The knife I use most often is the all-purpose. I bought this 2 years ago just after the same model got nicked so badly that it needed to be replaced.
I bought the other knife, the fish-carving, after realising my husband was using my all-purpose to clean the fish he caught. It is not enjoyable to see a knife I use for peeling fruits is covered in blood and guts of fish, is it?
Both of them are made of carbon steel, and can get rusty easily. So you need regularly sharpen them. I use this pull-through sharpener,
but sharpened with such an amateur tool, their edges became duller and duller. The knives needed a professional care.
Then, here he is. A street knife sharpener (sorry, there is no picture of him as he refused to be photographed, and I’m hopeless at drawing). Now and then he appears at a street corner, sits there for a whole day, sharpening knives.
To be honest, I was shocked to see someone openly dealing with knives in public. The locals seem to trust him (actually he must be trusted than me) as he has been doing his business for a quite long time there.
Because he doesn’t have a roof over him, his business is really depending on weather condition of the day, he goes where he can wait for his clients in more comfortable condition. As a result, he doesn’t appear on a regular basis. In fact, I had to wait for him come around for more than a month.
OK, now the knives have been done! My all-purpose got sharper than it was when I bought it. In exchange for ¥600 (around $6.74 or HK$52, as of 2009.10.02) per a knife, I am freed from frustration that the dull knife would give me .
If you would like to see how a sharpener sharpens a Japanese knife, you will find good reference videos on Youtube. Search with the terms; “japan”, “knife”, and “sharpen”. Sorry for being so least-useful.
The knife I use most often is the all-purpose. I bought this 2 years ago just after the same model got nicked so badly that it needed to be replaced.
I bought the other knife, the fish-carving, after realising my husband was using my all-purpose to clean the fish he caught. It is not enjoyable to see a knife I use for peeling fruits is covered in blood and guts of fish, is it?
Both of them are made of carbon steel, and can get rusty easily. So you need regularly sharpen them. I use this pull-through sharpener,
Then, here he is. A street knife sharpener (sorry, there is no picture of him as he refused to be photographed, and I’m hopeless at drawing). Now and then he appears at a street corner, sits there for a whole day, sharpening knives.
To be honest, I was shocked to see someone openly dealing with knives in public. The locals seem to trust him (actually he must be trusted than me) as he has been doing his business for a quite long time there.
Because he doesn’t have a roof over him, his business is really depending on weather condition of the day, he goes where he can wait for his clients in more comfortable condition. As a result, he doesn’t appear on a regular basis. In fact, I had to wait for him come around for more than a month.
OK, now the knives have been done! My all-purpose got sharper than it was when I bought it. In exchange for ¥600 (around $6.74 or HK$52, as of 2009.10.02) per a knife, I am freed from frustration that the dull knife would give me .
If you would like to see how a sharpener sharpens a Japanese knife, you will find good reference videos on Youtube. Search with the terms; “japan”, “knife”, and “sharpen”. Sorry for being so least-useful.
Autumn Citrus ― 2009/10/05
We have plenty of choice of refreshing citrus fruits from the beginning of autumn to the end of winter. Particularly, during September and October, their colours, a gradation from lemon yellow to deep green, are also a feast to the eyes.
I don’t particularly like eating citrus fruits, such as oranges, grapefruits, and Satsuma, on their own, but when it comes to garnishing, I just love the tangy scent and taste of fresh citrus. I will squeeze a wedge of them over almost every plate.
Anytime I go to a green grocer, I will find different variety. Driven by a curiosity about how their scent and taste are different, I can’t resist buying them. Now my fridge is filled with a year’s supply of garnish. After a four years whimsical research, I came to have some opinions about them.
Kabosu
The cheapest citrus fruit you will ever find; a pack of 10 or more costs about ¥198 (around US$1.08, as of 2009/10/05).
The fruit is also the smallest citrus fruits available on market.
The juice tastes a bit bitter, and less sour.
The scent is very refreshing and pleasant.
Yuzu
Lots of pips.
The fruit is relatively big. in this group
The juice tastes less sour, and not so sharp.
The zest has distinctive scent, so is used as a condiment, either fresh or dried.
Used in various way; eg. as a bath additive, as a tableware after being cut out the flesh, and as a new year’s ornament.
Locally Produced Lemon (even though it is green in this picture, it is not a lime)
Compared to imported lemons mainly from the USA:
Difficult to find, and sometimes more expensive;
The skin is much thicker;
The taste is less tangy; and
You can use the zest at ease because in many cases they haven’t gone through chemical treatments against post-harvest decay (so I believe) .
I don’t particularly like eating citrus fruits, such as oranges, grapefruits, and Satsuma, on their own, but when it comes to garnishing, I just love the tangy scent and taste of fresh citrus. I will squeeze a wedge of them over almost every plate.
Anytime I go to a green grocer, I will find different variety. Driven by a curiosity about how their scent and taste are different, I can’t resist buying them. Now my fridge is filled with a year’s supply of garnish. After a four years whimsical research, I came to have some opinions about them.
Kabosu
The fruit is also the smallest citrus fruits available on market.
The juice tastes a bit bitter, and less sour.
The scent is very refreshing and pleasant.
Yuzu
The fruit is relatively big. in this group
The juice tastes less sour, and not so sharp.
The zest has distinctive scent, so is used as a condiment, either fresh or dried.
Used in various way; eg. as a bath additive, as a tableware after being cut out the flesh, and as a new year’s ornament.
Locally Produced Lemon (even though it is green in this picture, it is not a lime)
Difficult to find, and sometimes more expensive;
The skin is much thicker;
The taste is less tangy; and
You can use the zest at ease because in many cases they haven’t gone through chemical treatments against post-harvest decay (so I believe) .
Smokers' Paradise ― 2009/10/06
Without telling me, in 2003 the government banned smoking in public places; including department stores, schools, and offices, in order to improve the nation’s health. Although there is no punishment for smoking, since then smoking has been regarded as a kind of anti-social behaviour. And because the city council raised banners like this, smokers tend to feel somewhat awkward. 
"We hope this town without walking smokers"
"We would like to create a clean city with you"
Funnily enough, however, smoking stands are provided at nearly every block and at where there are tobacco vending machines.
This is a smokers’ heaven.
Public smoking lounge provided by Japan Tobacco inc. (JT). Located in the front of JT’s Fukuoka branch building, this open-to-the-public lounge is equipped with not only a state-of-the-art air ventilating system, which doesn't leave any trace of smoke on your hair or clothings, but also chairs and small tables. 
So if you’d like, you can work while smoking like the good old days. Actually, smoking here is more comfortable than smoking next to public smoking stands where you would have to carefully study strangers’ faces to see if they are annoyed at your smoke (Because it is a violation of a city regulation to annoy someone with your smoke. Does it make sense, by the way? ).
Regarding smoking, one thing puzzles me is the fact that until 1985 JT was a state-owned company. What does this mean? Was then government the same government which now teaches us how bad smoking is? Or did it suddenly decide to look after our health after having had enough revenue by making people addicted to nicotine?
"We would like to create a clean city with you"
Funnily enough, however, smoking stands are provided at nearly every block and at where there are tobacco vending machines.
This is a smokers’ heaven.
Regarding smoking, one thing puzzles me is the fact that until 1985 JT was a state-owned company. What does this mean? Was then government the same government which now teaches us how bad smoking is? Or did it suddenly decide to look after our health after having had enough revenue by making people addicted to nicotine?
Today's Catch - 2009/10/06 ― 2009/10/07
Midium-sized, by my husband's standard, Japanese Spanish mackerel: 1
Baby horse mackerel and mackerel scad : too many
A nice catch! Enough protein supply for at least 2 days.
After a Typhoon ― 2009/10/08
Grazed by a typhoon that swept all over Japan, this town had strong wind for the past few days.
After the typhoon moved away, I saw this awe-inspiring sunset.
I am not at all a romantic or spiritual kind of person, but this view made me feel there might be something indescribable and awesome.
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