Wet but not too cold = who most enjoy this weather must be the Mosses.
And nobody would say otherwise. So, no word here.
(In fact, I do know them very little any way. )
Three photos above were taken by Zeiss 85mm F1.4 with close-up lens.
Rest of photos were taken by Canon EF Macro 100mm F2.8 with Close-up lens.
If you try Pinhole Photography on SLR camera, most likely you get
an image of about Standard lens (45~50mm). In order to get even
wider image I made “Diopt-Pinhole Hybrid System” —– And
I got Semi-Fisheye Pinhole images. (More details in the next post.)
(In this post, other lens was 15 mm lens.)
Pinhole itself was “Double Density Pinhole” and on front of pinhole panel,
I mounted very strong concave lens. —– hence, the viewing angle was
determined by the concave lens and the image was created by the Pinhole.
Strong concave lens created quite a distortion too = hence semi-fisheye.
I can take very sharp photo though, it was not my creation. Simply, the
lens I used was happened to be very sharp, that’s all. As it was not my make
and available to anybody = anybody use the same lens, the picture would be
sharp. It is an old crèche situation = “Nice photo !” ”Yes, camera was good”.
I fed-up with nice sharp photo, so, I’m creating rather fuzzy unsharp images
which is definitely my creation and I’m solely responsible.
And this is the first field test of ”Diopt-Pinhole Hybrid Photography”
(Probably first ever in the world. :-D )
Dulwich is in the walking distance and they got quite few nice old buildings.
Though, I excuse not to provide detailed information of the subjects.
(I only need to test optical effects.)
( I wonder, why Snowdrop has no other than white flower ?
—– Don’t tell me because the snow is always white. :-D ))
I don’t know, is there anybody actuary living in this “Park warden’s house”?
For a soft focus effect, Double-density Pinhole seemed to be a bit too much
or need to make even smaller, sharper hole. And the concave lens creates
hopeless halation —– a bit more work was required here.
Kinton, in here Kuri-Kinton is a kind of cooking especially aiming
to a New-year’s celebration in Japan. —– it is in fact a kind of Anko,
made out of white bean and some time it got sweet chest-nuts too.
Though, to cook Adzuki-bean and make Anko is a long laborious work
= use any bean, the work is more or less the same though, there is
always an escape —– if you can sacrifice some authenticity.
—– And this time I’ve took an easiest way which was non of the
corner left intact. = (in other words, everything was cheated = Still,
end-result wasn’t too bad. :-D)
It’s a long work to cook dry bean soft from scratch —— If so,
why not utilize the most popular readily cooked bean. :-D
I separated a tin of baked bean from its source (Left Photo) and
rinsed them to reduce the saltiness and boiled them with sugar.
( Though, as it was a Baked bean with Tomato source, the residue
of red colour was a bit too much, I added a baked potato to
whiten it.) ( Centre Photo )
And after cooking, I got the idea to add Sweet-horse-chest-nut to
elaborate it to Kuri-Kinton. (But it took few days to find a pack of sweet
“Ferrero Rocher” —– as, I thought it was a Marron Grasse =
Sweet-horse-chest-nuts cooked in sugar. But it was an utterly ignorant
mistake = it turned out to be just another Chocolate. (Right Photo) :-D
I think I ate Marron Grasse 30 years ago which was lapped in Gold, like
Ferrero Rocher. :-D Anyhow, as I don’t buy or eat sweets, I didn’t know.
—– So, I needed to go to a Japanese Shop to buy Amaguri (ready to eat
sweet Sweet-horse-chest-nuts to mix with Kinton. :-) )
—– So, at last, here the typical New-year’s cooking Kuri-Kinton.
It’s color a bit darker still it looks like genuine Kuri-Kinton, and taste
really like Kuri-Kinton = I don’t think there could be any doubt.
Far from it, I’m sure we can enjoy this. —– Yet, some one might
say, it’s not genuine though, such complaint is only in the mind.
Dedicates one’s whole life to make the best Kinton, while seeking the
best possible genuine beans etc etc IS a kind of the LIFE. —– Wearing
silly mask and costume to dance for a Carnival or Halloween can be
yet another LIFE = neither LIFE could be seen to be better or anything
closer to the Enlightenment. BUT, at least, arguing like this is definitely
the waste of the time. Zen only say, if you got to do, do the best. (I mean,
it include good cheat as well. —– for a sake of good cooking. )
——– (Soft-yam from Jamaica. This 2.5″ thick 3″ long (6cm x 7.5 cm)
——— piece will make enough Tororo for two persons)
What is Yamakake or Tororo ?
It is a kind of cooking with a special source made out of root-vegetable
called Tororo, and Yamakake is a type of Sashimi eaten with this source.
This root vegetable was botanically called Dioscorea, commonly known as
Soft-Yam or Sweet-Yam which spread most of the hot countries and there
said to be over 600 species, and normally eaten boiled, like a Potato.
In Japan they are called Naga-imo, Yama-imo, Jinen-jo and in medieval time
they said to be eaten boiled as well (described in a story “Imo-gayu”) though,
now they are cooked only for Tororo and make Yamakake Sashimi.
(Yet in Osaka area, small amount of Tororo was added for Okonomi-yaki and
the Tororo Soba also exists but not very popular.)
Sometime, I cook Sashimi of tuna in Yamakake style, when I got Soft-yam.
What makes Tororo unique is = in the world, only the Japanese eat it raw.
Raw mean just grated it to make slimy juice ! Sound yummy isn’t it ! :-D
(In love with such slimy texture, Japanese eat Okura also raw —— just
sliced and mixed with Katsuo-bushi and Soy-source ! = Yummy again. :-) )
So that, Japanese has specially designed Grater (Photo left) called
Oroshi-gane (to make Daikon-Oroshi etc. Oroshi of Yama-imo is a Tororo).
To England, Soft-yam comes from Jamaica etc. even from France though,
seemingly it depends on the soil it grows, if it contains such as lots of iron,
it changes the color darker by oxidation and not nice for Yamakake. :-(
(Trouble is, we only discover it after cooked. :-D)
After grated, concentrated Dashi with Soy-source and a raw egg was mixed.
This raw source / Tororo was served on the Sashimi / raw fish =
So that, it makes a tasty Yamakake. Wow !
Purist prefer to put pure Tororo for Yamakake though, I mixed it with
Dashi, Soy-source and raw egg to make it like Tororo-jiru for Tororo-gohan.
And it is advisable to put small fragment of Lime skin (Yuzu or Kunenbo in
an authentic Japanese cooking ) to Tororo, and eat it together with some
Nori ( dried Sea-weed) on top. Or, some Wasabi is good additive though,
it’s better to chose either Nori or Wasabi to keep a flavour not conflicting.
tricky business in the west.
So, I found a frozen salmon pack
which was made in an automated
process without having touched by
a man’s hand (or least touched)
seems to be a safer choice.
(it comes from Lidl)
And in the same reason, I used to buy
a packed raw tuna from Tesco though,
after the price of tuna rocketed, I couldn’t find them any more.
= So, this time I made a Yamakake of Salmon here.
The taste and it’s texture, melt in the mouth is an exquisite to us !
—– But, I wouldn’t say “Try” to you at all. ( You better look away. ;-))
(So far, no westerner ever touched this = it’s exclusively for Japanese)
Thence, I prepared and stocked-up only for myself for coming new-year.
Bon appetite to me.
PS : I asked my Chinese friend Shing Lee how they eat Yam, as I saw
Chinese shop also selling Soft-yam.
So, he sent me the information and the photos.
The Yam is called 山药 or 淮山 in Chinese. It both grows in
wild at high mountains and man-grown in the field.
Normally, we have two methods to eat:
First, we peel it, and slit it into thin pieces, and then put it into
the hotpot, boil it with ribs.
Second, peel it and put it into the boiling oil, and fried to make
it looks like golden bullion.
I have not been able to enjoy a Sashimi or raw egg yet.
It seems your Yamakake sound great though, it is
made with raw soft-yam, raw egg and a Salmon. :-)
Personally, I like put it into the hotpot, and drink the soup.
Thank you Shing Lee for your contribution !
they are also offering two interesting design tools.
Calligraphy may seemed similar to other drawing program though,
their one is using the speed of finger movement to the thickness of
the line = hence a bit closer to the real blush touch.
When you start the program by clicking red button on the bottom,
loading takes minuet and open the screen like this above.
—– you may have the choice of colors or Black ink, and three sizes
of Blush. ==> then just try. (as many times you like. :-) )
Black button right bottom is to re-start, and Red button for finish.
Use the finished Calligraphy into their Design-kit and to upload is
straight forward though, use it as an image, it’s “png” format
has to be converted to “jpg”.
( To convert “png” to “jpg” is in this process:
—– Bring the Downloaded image to desktop. and
Double-click this => “Open with” =>[Paint] —– then click and open
left top icon and go to “Save as”=>”jpeg” (Yes, to asking small window)
—–> The saved image in “jpg” is on the Desktop ! —– or somewhere.)
(I found a fun without having a mess of Blush and INK ! —– but,
write on touch-pad is very different from real blush writing, of cause.)
To design Stamp (they says Hanko) needs Japanese character input.
(To do this you can Google and download Microsoft, IME Japanese, or
you may pick up letters in the Net and Copy-paste as a design input)
—– So, these are the samples of the Name Stamp (Hanko) I made.
—– Left = the Seal of Yoshizen (良禅之印) Center = Kinetorori (キネ瀞裏)
—– Right = James (じえむす) in Hiragana :-)
Japan Post is providing those service only till January —– so, if you like to
design your own Stamp, better do rather soon than later.
Anyhow, enjoy if those program / Design Tools are useful to you.
Following last year, I show you a Card Design Web-site of Canon again.
When people design their own card and print it, quite likely people use
Canon printer and consume their INK = so, they can sell more. :-D /
(A printer of HP etc was in fact made by Canon !) = Have you ever seen
Chinese or Korean Printer ? Unlike electronic goods which they can copy
by buying the same components made in Japan, printer has to be made
in incredible precision and has to keep work 5~10 years = no Chinese
can make. So, the Canon knows, they should give back some.
Those are the link to their Free Card design site :
http://cp.c-ij.com/ja/contents/10n201/list_45_1.html —————- Formal style
http://cp.c-ij.com/ja/contents/10n311/list_45_1.html ——- Material components
When you click to their site, you will see a screen like this (in Japanese).
Still, left hand Column you can try clicking (and return) next by next.
(In fact, the link above are the same to first three on the column )
In order to avoid the mess, I’ve made those samples in Collage
= you can save from here and clop OR download from Canon site.
The sample above, left is a letter Spring. —– the center, the letter Dream
—– Right, ancient figure / original shape of the letter Horse.
The samples above 3 may be used as a component.
Right, Stump face saying “Good sign of Long-life and Happiness”
(Canon site has English etc too, though, not for New Year but
to make for Xmas Card. = Cultural difference is here ! )
PS : Those Link also provide Free Design Templates.
They are reputed, trouble-free good site. = Worth visiting. :-)
So, it is for the link to Japan Post
and in their site, Material section.
I think, those material must be
easy to download and use.
And if you like to compose it with
Japanese style Blush Calligraphy,
either see the old post or see the next post and try it by yourself ! ! !
(4~6th page of Material section has many calligraphy samples ! )
to see the search-term looking
for the New year’s card design,
which ended-up here.
— On the beginning, I just used
a card design for myself, then next
year people asked me where did I get ?
—– and to give the informations became an annual custom here.
Those samples were provided by the Japan Post and they are free to use
for your personal greeting card though, the image I could copy here were
not in full size, and you are advised to go to their site and
( They are enticing you to send out the card by Yahoo Mail, otherwise,
they made it harder for just copying it as they are [png] format,
not simple [jpg] = I guess, Yahoo use the data for their AD
—– free mean there is always a catch. :-D )
Japan Post —– http://yubin-nenga.jp/search/ —- click here will open this
showing thumbnails of ready-made New year’s card templates (1000
of them), or if you click right of horse-man, the page will show you the
material for you to design a card.
(I’ll show you in the next post)
Since I don’t have a habit to pick up a cracker / biscuit or sweet kind, instead,
I’m having a kind of light cooking for an odd bite.
I wrote about green-bean / string-bean with Goma-ae source, daikon etc etc before.
And here, how about boiled Kombu / Kelp.
Although, I, myself never seen how it’s grow in the sea bottom, Kelp is not a special
sea-weed, it said to have deep forest of sea-weed of which each Kelp is 20~30m long !
—- I saw them when they were spread and dried on the beach = 1′ wide of long long strip.
And, neither they are special item in Japanese or Chinese food shop.
Japanese eat them most commonly for Dashi (soup-base) and in many other cooking.
(I don’t think, I need to repeat how nutritiously good they are, as it was too well known. :-) )
I have no idea how Chinese eat them still, we can buy dried Kelp easily and quite cheap
in Chinese shop. (Photo Left)
To make Kombu-maki — first soak the dried kelp strip in the warm water for 10 min’ or
so and thoroughly wash-off the sand and dirt. Then cross-cut them 2~3″ and roll-up.
(Authentic Japanese Kombu-maki roll was tied-up by edible Kanpyo string though
I short-cut it with tooth-pick. Photo Center ) And boil them in the plain water half to
one hour, then add a packet of Dashi or if you like fishy taste, add a piece of dried squid
as well. (photo Right) —– and after while, add a Soy source according to your taste, and
if you like even a bit of sugar ( I like to put some hot staff as well) — keep boil them until
rolled Kombu become very soft. ( I heard, the authentic one was slow-cooked over night !)
(Boil them how many hours depend on the quality of the Kombu and your taste. — even
from the same pack, some Kombu would be boiled very soft, less than one hour though,
tough one may be still hard even after two hours. —– If you found it still hard, just put
it back to a pan and boil further. :-) ) Generally, Japanese Kombu / Kelp is soft and good to
eat but more expensive —– still, considering the serious environmental pollution problem
in China, may be spent a bit more and buy it in the Japanese shop could be wiser choice.
Most of the Japanese Kombu came from northern Japan / Hokkaido where no problem of
radiation scare has been reported — thanks goodness.