ex-bits.lite TAKAYUKI YOKOYAMA BLOG

One-pot cooking (meat the one)

It is an one-pot cooking in cold winter. "Shabu-shabu" and "Sukiyaki" think in the meat one and it floats though there is variously one-pot cooking. Both delicious, cold bodies are warmed.
By the way, there are a lot of chances of the shabu-shabu to eat outside (In the party of the company) though there are a lot of chances of the sukiyaki to eat at home for me. The reason for the shabu-shabu is that there is rarely a chance to eat though the reason is not made clear. However, I like both the shabu-shabu and the sukiyaki.

Standard noodle dish in summer

The standard noodle dish in summer is "Summer chinese noodles". It is felt that summer came this year when hearing the summer chinese noodles. Additionally, the image of the summer chinese noodles in summer is if anything stronger though there are "Thin wheat noodles" etc. By the way, I like both the summer chinese noodles and the thin wheat noodles.

Breakfast is a rice

As for me, the breakfast of every day eats the rice. This is a custom of my home of every day (Though bread and cornflakes are made breakfast very uncommonly).
Recently, we eat the rice boiled with the pressure cooker for the electricity bill saving regardless of breakfast or supper. An electronic jar in the house is only entirely used because of the heat insulation of the rice.

Ingredients of miso soup

The standard of ingredients of the miso soup is tofu. Tofu is standard because there are a lot of chances to drink the miso soup that tofu enters though there is variously ingredients of the miso soup such as wakame seaweeds and scallions of ingredients of the miso soup. I am interpreting without permission.
"It is in-season vegetables (I am interpreting this without permission) now" is often put in the miso soup every day in my home though the bytalk. It doesn't worry so much because the miso soup is a good dish for the body though it is likely to get tired when the same ingredients (Tofu is included) exists.

Do you put it on the fried egg?

The fried egg in breakfast sometimes eats. The seasoning put on the fried egg sprinkles the soy sauce for me. When it eats the soy sauce putting it, it is considerably delicious in the fried egg. Especially, the saucer still for ham and eggs.

Roast meat!

Supper tonight is roast meat. I ate from home with the elder brother in the roast meat shop of 2 minutes on foot. Eating roast meat thinks it is after a long time.
There is three kinds of meats that we ate this time of the Kalbi, the sirloin, and the hormone grilling. The cow tongue was postponed this time because the price was high.
It was considerably delicious. Satiety!

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"?