ex-bits.lite TAKAYUKI YOKOYAMA BLOG

The eel in summer!

The dog days of summer of summer. The eel of the dog days of summer. I have eaten eel in the feast of company today because I say. the place "Kojimaya" of the Saitama City Minami Ward after an interval of two years. After all, the eel was delicious though it was during the busiest with past several years.

Related article: Kojimaya's eel

The pot dish in winter after all

I came home just now. There is time first of the company today, and I have eaten the shabu-shabu on the Kisoji in Omiya.
After all, the pot dish in cold winter though the shabu-shabu is also so!  The pot dish is felt that it is warm because of cold time, and the body and the mind get warm.
I want to use one o'clock like today effectively though continue since next week busy every day.

Bottle that makes wine delicious

It deepened in autumn, and it became a season when wine was able to be drunk delicious(?). The method of making the wine more delicious had been heard from mother before.
If wine is put in the bottle that is called a decanter (Refer to a right photograph), wine seems to become delicious.
Do when trying by all means because the site concerning the decanter was found?

http://www.wine-shop.co.jp/goods/decanter/

Standard of box lunch"Rice ball"

It brought in and of the box lunch that had been made at home yesterday was permitted in EXPO 2005. Then, the article on the box lunch today.
The standard of the box lunch is "Rice ball". In addition, there are variously pickled plum and salmon, etc. about the rice ball when paying attention in detail. The variation increases because one twist is added to this, and it puts two kinds of tools in one rice ball. The variation increases because one twist is added to this, and it puts two kinds of tools in one rice ball (for instance, pickled plum and seaweed). The rice ball made for mother for me occasionally becomes such a rice ball. If the assortment avoids it even if there are two kinds of tools, it is possible to eat delicious. Is this a kind of "Taste of Mom's cooking"?

The first time "Ou-kyu"

The New Year's party of the company in the office was held by "Ou-Kyu" of the Omiya ARCHE building the eighth floor today. It is the first time for me to take meal in the shop that opened 11 years ago.
"Ou-kyu" is done about the real Guang-dong dish that Tomitoku Shu offers at a restaurant. We were satisfied enough of culinary delights such as Peking duck, the hatching fin soup, and Kalbi with the bone.

Homepage of ARCHE ROYAL HALL with Guang-dong dish "Ou-kyu"
http://www.arche-royalhall.co.jp/

Okinawa dish

I was satisfied of the dish of the Okinawa special product last month though I went to Okinawa to take the license of diving.
First of all, Goryarchamplu that is typical dish of Okinawa. My home often ate Goryarchamplu that mother made because Goryar was a favorite dish, and it was considerably good at taste of the home.
Next, hircine slices of raw fish. Perhaps, the person who feels resistance because it hears this thinks that it is. There is considerably a texture when actually eating. Moreover, hircine is a suitable ingredient for robust nourishment.
In the sea weed, the green caviare. Shape like the caviare was had, and it bought it with the souvenir because it was considerably good.
After that, an unusual dish is actually enumerated by about two points though it doesn't eat. One is hircine soup. It did not eat this time because the story of terrific taste. The second is tofu that Scgaras that is the fry of Igo has gotten on up. The companion was bursting out laughing because an unusual dish.
Finally, the drunk sake is Awamori brandy, and Habu snake sake that this and is the Okinawa special product. The Habu snake sake was tight.
It did in three days when the difference between usual eating habits and eating habits of Okinawa had been tasted without reserve.