Loire

We've tasted 4 bottles of Loire wine yesterday night.

First of All, Vin Mousseux, Jean Christophe Garnier. I didn't know that he makes Vin mousseux too. and this was divine! rich honey smell and nice acidity. I really like it.


Blanc 2005. I don't what varieties in this wine. tasted natural.




I think the variety was Sauvignon blanc. this wine was the same rich, juicy, and fruity as the wine in the south France, like Languedoc.



I've tasted his wine after a while. very silky. I sometimes smell grassy(green bell pepper?) in Cavernet sauvignon, but this wine wasn't. juicy and rich taste.

herring again..

I cooked a simmered fish with Iwashi(herring or sardine?) as the tomorrow my lunch box again. herring are in season now. The bones are so weak that you can clean by hand. That's why we call herring "Iwashi", which is written as "鰯" in Japanese Kanji character. this kanji is combine "魚" and "弱". "魚" means fish in Japanese, So is Chinese, I think. and "弱" mean weak. see this? That means the fish having weak bones. I hope everybody see those Kanji characters though. and I cooked namul(Korean seasoned vegetables) with moyashi(sprout) and mibuna(green vegetable in Kyoto).

simmered bonito

I cooked simmered bonito and boiled green vegetable(kyo-mibuna, which is popular vegetable in Kyoto) as tomorrow lunch. this nimono's sacue was soy-sauce, mirin and sake. The fish meat crumpled up, so it doesn't look nice, but that's okay. I'm the one who eat this dish.
I also cooked and ate curry like Channa Masala. I simmered garbanzo beans and "tora mame"(one of Japanese kidney beans) with masala sauce and coconut milk. I ate it with yogurt and bread.

marinade with aji

I cooked marinade with aji(small Japanese horse mackerels) for tomorrow lunch. Usually, people fry the whole fish(put off inner parts) and marinate them. The bone is also eatable. but I don't wanna use oil, so that I grilled the fish and Naga-negi(Japanese leek) on low heat with fresh thyme instead of frying. little hard, but it's eatable if you chew away, not so hard. Might be tomorrow, the bone become soften while marinating.

simmered dish with Iwashi

I cooked a simmered fish with Iwashi(herring) as the tomorrow my lunch box. Mirin, Sake, water, soy sauce and Umeboshi in it. It must go together with onigiri(rice ball).


This beverage was what I happened to find in a store today. It's a energy drink like Red Bull, I think.

weekend meals

I cooked and ate those meals, Pho and Pasta. The soup of Pho was shellfish based soup, Shijimi shell, It's a tiny shell which is popular as people use them to make a miso soup. and the pasta sauce was tomato sauce with Saba(mackerel?).

tortilla

I ate tortilla tonight. the filling was two, the mixing chopped sashimi(Katsuo), avocado and asparagus. and the other was fish based tomato sauce, little hot. I ate them with Mexican beer.

misoni with flyfish

I cooked a simmered Japanese traditional dish, called "misoni" with flyfish.

See? These are flyfish. People knows it as a fish can fly on sea.




I'm simmering the fish with miso based soup, miso, mirin, sake, and water. And I added thick sliced ginger. It's very simple. Don't use much miso. Perhaps, some people notice the white flat looked like a pig. This is a "Otoshi buta". Otoshi buta is a kinda lid for making simmered dish. Usually the lid is made with wood though, this is made with silicon. This pig face isn't just design. the nose is functioning as vent hole. and you can pick it up by sticking the nose with chopsticks. see this. that's little funny.

One of the misoni dish.

Ynocente

I've bought a sherry after a while. Ynocente fino, Valdespino. My favorite sherry brand. This fino is still made by single vineyard, the traditional brewing. Fino is very dry taste. I've caught little flowery and woody smelling.

red flat fish

I ate red flat fish with a white wine espanol. I simmer the fish with water, white wine, garlic. and put the fish aside and simmer away the liquor until it become thick and added olive oil to make the sauce for the fish.
The wine was dry taste, smell like grapefruit because it's chilled. and nice acidity. after minutes, it smells more tropical fruits and get a little bitter taste.

teriyaki tuna

I've bought Suji meat of Tuna. It's a part of fish meat in Japanese. I can't describe where it is in fish meat though, It's the meat beside the bone. This time, I got a suji part of Tuna. and cooked it with teriyaki sauce for my tomorrow lunch. the liquid were mixed with soy-sauce, mirin and sake. marinated the suji meat with the liquid for 30 minutes. wipe and saute the meat till brown and aside it. simmer away the liquid untill it become half. and put the meat back to the liquid and simmer away untill it become thick.

smoking food part4

We've made smoking foods on Saturday. We tried the ingredients we wanted to try. THis time, Ayu(a river fish), almond, chicken wings, shirasu(tine fishes), shiitake mush room, hanpen, corn and cheese.







Ayu was nice. It went together with Sake, not wine. The wines were a Rhone rose, a Loire blanc, red spumante, and an Northern Italian red. Everything was okay. I forgot to take the pictures of them. and It doesn't concern to the party though, I cooked a south Indian curry. My friends asked me to cook it and I did. Everybody pleased to eat it too. I was happy.

flying fish

I simmered flying fish as a nimono(Japanese simmered). It's based with sake, water, mirin, umeboshi, ginger and little soy-sauce. I added flammulina veluptipes(enoki mushroom in Japanese). flying fish wasn't fragile meat. I will bring it as a lunch. Umeboshi is pickled plums. and it's one of Japanese traditional foods, popular. people eat it with rice or use for cooking. some people add into Ochazuke.

nuwara eliya

I'm sipping nuwara eliya tea now. Nuwara eliya is grown in Sri Lanka and it's in season now. It has a sharp astringent taste and little flowery. You should drink it with no milk.

spaghetti with tuna and tomato sauce.

I ate spaghetti with boiled tuna(namari-bushi in japanese), green olive, caper, garlic and hot pepper.

Spaghetti al pesto genovese

I cooked genovese paste by myself, basil leaves, garlic, pignolia nut, and olive oil. and I ate spaghetti with genovese paste and salmon. There are the paste left yet. I'm thinking how to use the lest.

darjeeling first flush

I've tasted darjeeling after years! This time, I bought a Puttabong. one of nice darjeeling tea gardens. I'm not familiar with Puttagong, personally. but I knew the name as a great garden. The darjeeling was wonderful smelling. It made me feel breezy.

Macphail's 8

Last night, I had lunch with friends and drunk some at the night. The bar owner recommended some whiskeys and I chose this one. Macphail's 8, distilled in Glenrothes. It was the fist time. it tastes smoothly, smells nice, I think it's a nice balanced scotch whiskey.

orecchiette with salmon

I ate orecchiette with salmon. The ingredients were orecchiette, salmon, potato, onion, caper, fresh rosemary, grape seed oil, butter, white wine and little parsley. I used less oil because of butter. and I think the point is caper and white wine. I tried to spice the sauce up with those ingredients, some acidity? well, I think it's not bad at all.

round herring

I ate round herring with avocado tonight. I cooked marinated fish Yesterday night. I used round herring(Urume Iwashi in Japanese), it's so weak bones that I can clean them by hands which is named Tebiraki in Japanese. I should've sliced carrot thinner...

teriyaki

I cooked teriyaki fish as tomorrow lunch. teriyaki is one of popular fish dishes in Japan. Firstly, marinate fish with the sauce based soy sauce, mirin and sake for 20mins. then wipe off the fish and saute them until the surface become nice brown color and aside them. Secondly, simmer away the marinade liquid till 1/3. put the fish back to the sauce and dress it with the sauce. it's very easy to cook. that kinda soy-sauce based dish goes together with rice of course! It would be nicer if I cooked it at the morning. well, I'm so lazy at morning.

segna de cor

I opened a roussillon wine tonight. Domaine Le Roc des Anges, the south of France, I don't know the detail of this winery though. It's juicy, fruity and little sweet herbs. I've got a little feeling of coffee, not sure, atmosphere? whatever.. there is sweetness, tannin, and little acidity. I think it's a good wine.

at the morning

My mother told me there are a cat family outside. and I took some photos. The cat was our old friend black cat. I didn't know that she has kids. the kids seems very naughty!

sandalo

I've bought a eau de cologne last weekend. my favorite perfume, saint maria novella. This time, I bought Sandalo(Sandalwood), Byakudan in Japanese. It was the first time, and I'm gonna like it.

alla polpa di granchio

I cooked pasta with canned crab meat, estragon and tomato sauce tonight. it was the first time to use estragon and it smelt sweet nicely. I liked this herb.

gros plant

gros plant, One of Loire varieties. It's said that this grape tends to become much acid wine, but this wine wasn't that acid. Actually, it tastes acid, but not sharp, more like soften and naturally. I love his wines. Marc Pesnot, the vigneron of Domaine de la senechaliere. In Japan, I think many people like his wines.

Pho

I cooked pho, rice noodle tonight. This time, It was a seafood pho. It was simple taste and hot.

la pangee

The red of Nana vins et cie's, It tastes natural taste and tons of berries. little spicy too. It's the kind of wine that makes you feel relax. the varieties were Pineau d'Aunis and Gamay.

nana vins et cie

L'Aillery, Christian Chaussard and Nathalie Gaubiche. The variety is Chenin Blanc. This series is the negociant. It's said that it's very hard and difficult to find nice framers. It smells like Poire, Pine, honey, and acidity. Very natural. The meal was simmered chicken breast, burdock and chopped green part of a Japanese leek with masala paste. it was a spicy meal.