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"The day after tomorrow"(science-fiction movie in 2004)
Today , I'll introduce one of my favorite movies .
Would you think whatever you can stop global warming ?
(Plot)
Jack Hall as a hero is a paleo-climate-logist in USA . He is working in NOAA and researching a paleo-climatology . One day in antarctic , he and his assistants met a moment that huge ice shelf began to crack and leave from another side . Then , nobody knew our climate turn to an ice age .
The latter day in New Delhi , many people of countries were discussing with "Global warming" .
He insisted the people "Right now , we have to stop the global warming !" , but vice president in USA didn't pay it the attention .
And the latter day in Scotland , Terry Rapson as an oceanographer in UK , he found some odd temperature in their instruments . On the screen indicated at the surface of sea in front of Greenland . He worried very much what it is happened on the earth . He phoned Jack Hall and said "An ice age may begin because the ocean temperature at some places have dropped . I think your forecast will be right ." Jack answered " It is unbelievable . It won't occur in our life" . Our climate already has been changing all over the world . They were as huge hurricanes , tornadoes in L.A. and huge hails as size of a golf ball.
At the time , Sam Hall as Jack's son was in Manhattan . He and his friends had been in New York city for Scholastic Decathlon . They couldn't have getting back their home because all traffics were closed by heavy rain . And , a huge storm surge like Tsunami had hit into Manhattan . They evacuated into higher place in a public library , and they could be alive . Sam could talk with Jack by public telephone , and he get a information that super cold air may hit them . Therefore , they decided to wait for his father's rescue in a public library.
Jack and his assistants went to Manhattan for his son from Washington D.C. . On the way , their car had crashed to the snow wall . Therefore they had to go on foot . And on the way , they really got the deadly cold air that it can freeze anything just a second . They could be alive because he got the symptoms before the moment . The symptoms indicated as stopping the blizzard and getting a sun light .
Jack could arrive the public library that his son and the friends were waiting his rescue . His son and friends were alive at the fire place with burning many books .
The end.
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My Oshogatsu cuisines (2 of 2)
<<<<< continuance from 1 of * >>>>>
(4)Nimono (Simmered foods)
These are simmered as the taste of almost sweet soy sauce .
We use soy sauce , sugar , Sake , Dashi stock and etc. .
a) Kobumaki : These are made by seaweed (we call "Konbu") and dried herrings .
It's a herring wrapped the seaweed .
b) Shitake mushroom : These are simmered dry mushrooms .
c) Tofu
d) Konyaku : This is too difficult to explain for me .
e) kuwai : It's written as "Sagittaria sagittifolia" on Wiki.
We eat the simmered roots like a ball . I can't explain the detail because I don't eat them as much .
f) Renkon : These are simmered roots of lotus . This is crispy . I love it !
g) Satoimo or Yatsugashira : These are a kind of sticky potato .
Yatsugashira potato is bigger than Satoimo potato .
h) Kinkan : These are compotes of "Kumquat" as a citrus fruit .
i) Hana-ninjin : These are sliced carrots as shaped a Ume blossom .
★I refered Wikipedia .
We fill these foods as we wish a happness into the boxes .
Next , I'll introduce my first Oshougats dishes in this year .
Please see the attached picture .
Ohh, these are quite simple....
(1)Top dish
There are Ko-haku Kamaboko(top of the dish) and smoked salmon(bottom of the dish).
You can see , there isn't a smoked salmon in traditional Oju boxes .
(2)Bottom bowl
This is Ozoni soup. This soup include carrots , Daikon radish , satoimo potato , chicken meet , Komatsuna reaves .
The white one is Satoimo potato , and the green leaves are Komatsuna .
A rice cake is hiding under the others.
(3)Left bowl
This is simmered some vegetables and chicken meat , together .
It has a traditional Japanese taste (soy sauce and sugar) .
This Nimono include lotus roots , carrots , shitake mushroom , bambooshoots , Japnanese Gobo roots and chicken leg meat .
(4)Right dish
This is Ko-haku Namasu . It is a little bit too sour .
That's everything about my Oshougatsu dishes.
Thank you for reading .
<<<<< The end .>>>>>
2 janvier 2016
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My Oshogatsu cuisines (1 of *)
Hello everyone .
What were(are) you doing the 1st day of new year ?
I hope you have a happy new year .
So, I'll introduce Oshogatsu dishes today .
At first , I'll explain them as a traditional style.
Almost Oshokatsu cuisines are put in stacked Oju boxes.
The size of the each boxes is squares of 12-21cm (5-8 inches) and 5-6cm (2 inch) heights.
These are stacked 2-5 boxes.
There is some variation as stacking level . A tiny one is 2 stacks , and also a large one with many foods is 5 stacks .
And as foods into the boxes , there are 4 types , below .
(1)"Kuchidori"
These cuisines are like appetizers .
a) Kuromame : These are simmered Kuromame beans with sugar .
b) Kazunoko : These are made by herrings roe soaked in Dashi soup with soy sauce .
c) Tatsukuri : These are made by small dried sardines , and simmered with soy sauce and sugar .
d) Su-Gobo : These are made by a kind of roots (we call "Gobo") . These are sour and sweet .
e) Datemaki : These are made from eggs and fish flesh .
These were baked like cakes , and wrap around itself .
f) Ko-haku Kamaboko : They are made from fish flesh .
These were steamed like buns and have 2 colors ."Kohaku" means red and white .
g) Kuri-kinton : This is made by chestnuts and sweet potatos .
It's soooo sweet because we add so much sugar .
h) Otafuku beans : These are a kind of beans . We simmer them as same as Kuromame .
(2)Grilled fishes
Bonito , snapper , prawn (or lobster) and etc.
(3)Sunomono
These are a kind of pickles. These tastes are sour because they were soaked in soups with a vinegar .
a) Ko-haku Namasu : They made by a Daikon radish and a carrot. I made it at the end of last year .
b) Chorogi : I can't explain this because I've never eat it.
c) Su-basu : These are made by sliced roots of lotus .
<<<< To be continued, >>>>
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Preparation for Oshogatsu (beginning of January) (2 of 2)
Today is the end of this year.
I'm going to eat Ozoni tomorrow.
So , I cooked until the preparation today . Because it is hard to cook and serve it in short time .
Ozoni is a kind of soup .
And the sort of Ozoni is as same as number of families .
I think my Ozoni is based on my mother's one , but probably it is not same .
So , I'll introduce my Ozoni !
The ingredients is below.
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1)Japanese Daikon radish
cut to thick sticks and sliced to thick
2)Carrot
cut to 4 sticks and sliced to thick
3)Japanese Satoimo potato
peeled and cut to large dice
( I love this sticky potato.)
4)Japanese Komatsuna leaves
rinse in water
5)Chicken leg meat
cut to cube
6)Rice cake
7)Dashi stock from dried bonito
I use instant .
8)Soy sauce for taste
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Today's preparation is done until to cut and boil .(1 to 5)
At tomorrow's morning , I'll cook the rests of the parts .
1)cut Komatsuna leaves to about 2cm (or 1 inch) length
2)toss all prepared ingredients into a pan and boil
3)Add soy sauce to taste
4)bake a rice cake until golden brown
5)add rice cake into the pan and turn off the heating
Done !
You put it into a wood soup bowl (we call "Owan") .
So, let's eat !
You can see this , I'll be able to start to eat in just 10 minutes at morning .
Would you try cooking Ozoni ?
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Prepare for Oshogatsu (begin of January)
As traditional foods , Japanese people eat Osechi cuisines on begin of January.
I cook some Osechi on every the end of year.
Today , I've simmered Kuromame beans (see note) .
I've added it much sugar , it is sweet taste . :)
Also this year , I've been able to delicious simmered beans !
I'll eat it on 1st January.
By the way , we need a long time for cooking beans . Do you know it ?
(1)Beans have to soak for overnight or more.
Kuromame is sold as dried beans .
Because the dried beans is so hard solid , we make it give water and change to soft .
I soaked the beans into water at last night.
(2)Beans need to simmer for long time .
Generally , Kuromame beans require to simmer for about an hour for soften .
If we use a pressure cooker , it is shorter . So , I've cooked less than half an hour !
(3)Don't add sugar at once .
We put the sugar into the pot ,so the added much sugar will remove the water of beans.
If we put into at once then the beans get shrinks and harder because the sugar remove much water from inside .
If we add no much sugar then we can make the inside of beans have more water .
So , I've repeat 3 times between adding sugar and soaking .
The soaking time is about an hour .
Would you try simmering Kuromame ?
Note:
*Kuromame (黒豆/くろまめ)
It is a kind of soy beans . The peel color is black but the inside flesh is white .
In Japan , it is famous the beans produced in Tanba city , Hyogo prefecture ,
30 décembre 2015
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