Geo-Stats of the Blog

I just found the WordPress’ new feature of  Geo-Stats of the Blog which amazed me !

I did know the number of access, but had no idea  Who is reading my Blog.

—— So that, actuary see the worldwide distribution of the readers was nothing but the surprise.

[]

My view may not be felt comfortable to some another people of persuasion, still

receiving a lots of access from such as the India is really the encouragement to me. 

Of cause, the India is where  the Vedic Philosophy, Buddhism, Hinduism came from and naturally

there must be a lots of quite knowledgeable people there.  ( I feel a bit of tension 🙂  )

And of cause, it may not necessary mean a seal of approval, still if I’m talking rubbish, they

wouldn’t keep coming and reading.

[]

And to see the access came from literally all over the world, is telling me where ever the people lives

and what ever their culture or religion, the human being is the same human being and the truth will be

accepted universally  = is, nothing but the encouragement to continue this Blog.

Thank you very much to everybody visiting here and reading   🙂

___/\___

[]

Yoshizen’s Blog (Dashboard)

Stats for March 12, 2012, 6:52 pm

Top Views by Country for 7 days ending 2012-03-12 (Summarized)

2012-03-05 to Today

Country	Views
United States	309
United Kingdom	291
Canada	67
India	51
Malaysia	32
Netherlands	30
Germany	23
Japan	16
France	13
Sweden	12
Australia	12
Philippines	12
Spain	9
Argentina	9
Greece	9
Indonesia	8
Norway	8
Finland	8
Switzerland	8
Brazil	7
Thailand	7
Republic of Korea	7
Mexico	6
Viet Nam	5
Taiwan	5
Chile	4
Ireland	4
Colombia	4
South Africa	4
Serbia	4
Bulgaria	3
Italy	3
Hong Kong	3
Turkey	3
Singapore	3
United Arab Emirates	3
Macao	2
New Zealand	2
Poland	2
Puerto Rico	2
Kuwait	2
Ukraine	2
Venezuela	2
Slovakia	2
Macedonia	1
Pakistan	1
Mozambique	1
Sri Lanka	1
Malta	1
Croatia	1
Cayman Islands	1
Jamaica	1
Lebanon	1
Mongolia	1
Iceland	1
Latvia	1
Portugal	1
Czech Republic	1

Mushin / Peace of Mind – How To ?

In the past week or two, I’ve been heavily involved in talking to people who have trouble in mind.

(Hence, nothing new has been posted in this blog – I’m not by profession an agony-aunt.

I can’t mass-produce crap advice = one subject at a time = that’s as much as mindfulness can handle.)

(Total cop-out!)

One person beautifully described having a sort of escape-walk in the woods

and watching the flow of water in a small river.   She said, that this solitude seemed to

be only her escape = but, she knew of course that she had to go back to the mess of her life

disturbed by an agonizing regret.

Mmm ? ? ?

What a shame. The kind of the advice which so-called psychiatrists are giving nowadays would recommend

regressing to the source of the person’s trouble, hence re-experiencing the agony again and again.

[]

Unlike these so-called psychiatrists, Buddhism has been handling the matters of the mind for

thousands of years, so it is clear to Buddhist eyes that the solitude which this

woman found was, in fact nothing but the state of No-Mind = Mushin in the Zen term.

Unless this particular person was a botanist, knowledgeable as to the name of every plant, there wasn’t

much for her to think about in the woods and hence her environment out there was just an environment,

nothing more.   And the flow of the river with its faint song would have no meaning for her = outside of

any intellectual brain activity.

Let’s suppose this woodland had been visited many times by her = so that there was no new stimulation,

nothing to cause an alert of any kind.

If this had been the case this person could have had complete peace of mind in solitude without

any thinking-processes. Expecting nothing.  Projecting nothing. 

Her mind absolutely open, completely remote from any thought-disturbances.

[]

Well, as she had already found the state of No-Mind / Mushin, I advised her to follow a particular practice,

to just lightly shake her head, and at the same-time, visualize the scene of the woods with

the running water. 

And I instructed her that when she did this, her mind would become empty, distant from all useless thought.

Afterwards, when the simple practice was over, she could then start to do what ever she needed to do,

the work, the daily chores, even sitting on a toilet. 

And in daily life,  she should do this like a ritual, when ever she saw a sign of bad thoughts coming-up.

Shaking or wobbling the head once, visualizing the running water and emptying the mind does

actually work.  This is the right process to get rid of trouble-in-mind.
Following this advice, I sent her a few emails explaining how our mind works, describing the structure of the

brain etc etc = rather boring stuff = to make her fed-up of dealing with Mind-matter

and just concentrate on the work = Life.

[]

Just a week later, I received an email in which she explained that she was now free from useless thoughts,

or more precisely, she was fed-up with being bothered by such thoughts.

She felt that now she could just get on with her work; she has no time to waste on useless thoughts.

(Well done! )

This is a sample to apply state of Zen Mushin to the dairy life.  (and get rid of the useless thoughts)

Any practice by which a person can experience the Mushin, can be connected to this sample and

this was the reason why I’ve been writing about such as Lemon Zen, Walking Zen etc etc.

Like in this case, visualization and to shake the head was a trigger to go-into the state of Mushin

= conditioning of the mind.   Once this practice became a routine in the brain, actual action to

shake the head can be minimal (invisible).

In the Lord Buddha’s story, a woman called Kisa Gotami said to have achieved this, in one day.

Still, this person achieved this in one week ( plus priory walking in the woods) wasn’t too bad.

This person may not become knowledgeable to  Buddhism stories and its spiritual artifacts though,

what she needed was to get on her life without the disturbing thoughts = peace of mind.

___/\___

Note :  The photo = Magnolia Grandifloria —– from Wikimedia

[]

Aluminium-Panel Sculptures / Suppon-pon and O-Shiri

Even though many people still looking for the Dragon image, I rather like to put much more

warm-blooded human-like figure of which I just found an old photo of them when they were made.

( In fact, I’m getting bored with the Dragon images which has been requested by the readers. 😀 )

If you object its part of anatomies = it’s a sign of your mind has been stacked with it = it’s all

in your mind = relax, take easy and have a fun-loving mind, instead.   After all, it’s just a dented

aluminium panel, isn’t it ? —– Nothing more than that, and harmless.    Ha ha ha.  😀

In fact, Full-frontal figure named [Suppon-pon] (after Japanese slang) above was a challenge, how

simple drink can sculpture can be made realistic figure,  and the right, named [O-shiri] was made as

a kinetic sculpture which wobbles its bottom with motorized mechanism, though within a day, its metal

cracked and broken = it needs to be made by the good spring steel with a proper heat process.

Because, the matter in the Zen is, a Zen practice on practice ! —– Let’s Just Do It !

How Zen it is, you will see.  (and see the fun)

I’ve been telling the people, who asked me how those aluminium figures were made = I made them

by just pressing a thin metal, like Shiatsu. ( but, quite laborious endless pressing =

hence, it was a Zen practice ! ) as you can see the photos above, they were just a drink can.

Simply, if a thin metal was pressed, metal will be bent = to cut and bend the metal piece to a shape

wanted is, what all about the aluminium panel sculpture.

If you like to make it as a nude figure, make its shape as a nude figure, as simple as that.

So, when you got flat metal out of drink can, place it on a half soft surface and press it with something

round tipped stick or your finger = you can have  the effect. ( = here, you will see the result of

pressure = how unmistakably correct,  the Buddhism teachings are.   😀 😀 )

If the base was too soft, metal may not be bent but just sink all together. You need to try and find the

best suited material = I found, a cork place-mat has right softness. (and a Telephone book as well !)

The size of a round tipped stick to push the metal panel may need to have several different sizes

—– here the photo of the use of the tool I’ve improvised and made for this purpose.

Observe and use your common-sense and try and try again.  The solution can only be found by doing.

Thinking makes no result, but only the action does.   And only the result counts.

If the resulting shape was not what you wanted = make it from the scratch again (and again).

If you run-out of a can, you don’t need to drink another beer = look around the street, you will find

another can  (can be tons of them.   😀 )

(Obviously, this practice (Art ?) cost nothing = Zen and Spirituality is absolutely incompatible with money)

The more you try, the result you get will be the better.  Don’t be impatient.  And keep doing.

Just sweep the garden, Churi-pantak (Shuri-bantoku) needed 10 years of practice to get it perfect.

In fact, behind of my pieces (as the best so far, in the photo) I’ve made many failures which I’m not

showing to you. 😀 —– It was just a process to get it right = might be called as a Pathway.

To get the best out of one’s life is what the Buddhism was intended for, 

not for sitting idol and talking empty mambo-jumbo.

The tools had its own history of the evolution = from a round bottom of Fizzy drink CO2 Gas bomb

to a Bearing’s ball mounted shaft (for smoother fine movement).   And, the roller disks which would

make furrow or smooth curved line.  Utilize anything with the creative approach.

The better designed tool would give easier work and the better result.

—– Of cause, I know you would say “What all those fuss for ?”— nothing.    What’s wrong ?

Do you think, Do I needed to have a purpose,  such as to become famous and rich with those works ?

Oh, c’mon.  Don’t be greedy.  It’s just a beer can. = Utterly useless things.    ( Priceless ?  😀  )

I wouldn’t ask another technician to make Diamond studded Skull for greedy money-making scheme =

In here, to make it or its effort itself was the purpose.  Therefore, I’m making

everything myself, for myself.  = (Selfish ? —– I don’t think so.  I’m just dealing with this piece, which

is nothing to do with anybody else.  I was just seeing this piece of metal getting its own shape. = work for

something purposeless  for the sake of its own sake, is nothing but the selfless act = Act for act.

So, this is my Zen.   ( If you couldn’t understand why this is the Zen, think why

Master Boddhi Dharma opened Shaolin-Temple using martial art as a teaching tool,

and why the Tea-making is a Zen. —– Convinced  ? )

___/\___

—

Dragon Image ( for The Friends having Chinese NEW YEAR )

Yet again, the images of my Dino the Wire Dragon —– for a Chinese New Year  !

In order to have a New Year ( 23rd of January 2012 ) Celebration ,  Chinese people goes back to

their home town, in the scale of many hundreds millions.  = said to be the largest ever human

movement in the history.  A wave after wave of the people coming to the station —– it is far

beyond of my imagination.  Any how, 1/3 ~ 1/4 of human population is the Chinese,  when ever

it’s happened it must be colossal —– still, m m m ? ? ?    How can they manage ?

What so ever all the people there, include my friends,  I hope they have safe journey

and above all, have a Happy New Year.

What so ever electrolized and materialized the environment, still the last Bastian of human life and

its happiness lies in their family and eating the meal together.  It’s the same in million of years.

___/\___

—

Cooking Adzuki-beans and Make Oshiruko お汁粉

The culture of growing and eating beans in Japan was originated from China, such as

Soya-bean and its derivatives/ Soy-source, Soyabean-paste, include Aduki-beans.

Unlike western and some African cultures, eastern people doesn’t eat beans as their staple food and most

of the case, cook them as a kind of sweets or its basis.

(Inside of famous Chinese Moon Cake, you can see the heavy Adzuki-bean paste mixed with Walnut and the oil

which makes it even heavier or richer = to celebrate, the taste richer the better for them to feel rich  :-D)

[]

Many years ago, at the party held by Thai students, I cooked (supposedly) Japanese Sweet Dish of Oshiruko,

then Thais pointed out “Hey Yoshi, this is not Japanese, it’s our cooking”.

So that, when I visited their country I realized that almost identical cooking called in Chinese name,

Hon Tao Shui (紅豆水) was served every tea house, even a street corner which the Red-bean or Adzuki-beans

was cooked and made sweet soup with Rice-powder dumplings in (and often, some  ice-cube as well = which

we call [Koori-Adzuki] in Japan) And I noticed, the situation is the same wherever the Chinese people lives.

I guess, a lots of western people encountered a Japanese sweet [Yokan], Adzuki-bean Cake with rather revolting

feelings “Yack, What’s this”(since, westerners never expected to eat the bean other than in a savory taste =

same situation of easterners tasted a Green Tea or the Rice with added sugar) 😀

Not necessary in China, but in Japan, adzuki-bean is regarded to be an auspicious food, because of its

red color, especially when it was cooked with a combination of white, such as rice or rice-cake.

Hence, any festive occasions, Japanese cook [Sekihan]赤飯 (Red-colored rice = Glutinous rice with

Adzuki-beans) and [Oshiruko] = (Rice-cake in Adzuki-bean soup) simply because its got red and white  🙂

[]

Because of this, Japanese adzuki-bean got festive value.   It’s carry 3x more price, but pretty high quality.

—– though,  bean is the bean, it is more or less the same as ubiquitous Cowpeas  (top photo).

To make [Sekihan] it’s better to use Japanese bean but,  make Oshiruko can be done with poor-man’s choice.

To make Oshiruko for 4~5 people use 1.5 cup of bean and put it into 7” big pan, start with 2 cups of water

to boil. (Only a shortcoming to use cheap bean is, they got many stones and insect infested bean = you need to

sort them out, before start cooking)

And when the pan started to boil, drain the water and flush the bean with fresh water to clean it.  🙂

Then real cooking start with 4 cups of water. —–> While boiling, the water will disappear.

So, you have to put more water. ( You need to top-up the water 3~4 times and the bean increase the bulk 3 times

or more = till here you may need to boil 3~4 hours ! —– or, if you have slow-cooker it might be a better choice

for an overnight cooking)

When the bean was cooked and became soft, then put plenty brown sugar (rather annoying amount of almost 1kg !

—– this is what sweet meant   😀 )

Then, put 1/3 teaspoon of salt = never put too much,  and leave the pan to quietly boil another 1 hour.

And put Rice cake to boil yet another 2~5 minutes. (Rice Cake made out of Glutinous Rice powder in my-way

should be OK to boil longer but, a Japanese Rice Cake [Kiri-Mochi] 切り餅 which was made of  mixture of regular

rice powder, would be melt and disintegrates)

Then Oshiruko is ready to serve.

[]

—– I don’t think you have eaten up all the sweet Adzuki soup yet (may be another 5 portions still left) =

boil further to reduce it become sticky paste = it became to [Anko] and can be used to make many

other Japanese sweets, such as [An-Mochi], [Mizu-Yokan]

—– put this [Anko] onto a piece of bread ! = it’s not too bad.   😀

Heavy [Anko-paste] can last a week in a fridge, or it can be frozen for next time, if not till next New Year.  😀

—– So, I’ll put another post to make those [An-Mochi], [Mizu-Yokan] etc. near future.

Enjoy your sweet teeth 😀

—

Tree of the Life

————————————————  ( Kailash Mountain  /  Photo = Wikimedia)

This is the roots of a tree said to be brought from the Holy Kailash Mountain of Tibet.

It is a dwarf birch tree < Bitula Kailash Kailasee > only

a tree grow in that high and cold area.

—– as the soil is very thin on the rock, roots can grow

only side way in the shallow soil, and strangely, it said

to be always grow same anti-clock spiral direction

as you can see in the photo.

The ancient legend says that this tree has the

mythical power of the life, hence able to grow

even in such harsh condition.

And the pattern of this roots was said to be the origin of the Swastika／卍 = as

its graphical representation. —– M m m ?

[]

Though, unfortunate to the tree, since this tree was too highly sought after, they are said to be almost

extinct in its original location now. —– How shame.

Yet still, the nature is always the source of the inspiration to the man. —– and to me.

___/\___

[]

PS: It’s a nice story though, do remember, it is a mythical legend.

—

First Sun-Rise over quake-stricken Miyagi, Japan

————————————————————- (Photo from Mainich News Paper )

This is a photograph, I found less than an hour ago, which has been taken only few hours ago in Japan.

The first Sun-rise seen from the hill-top (Hiyori-yama) in Natori City, Miyagi Prf’ which

is over looking a mountain of rubble, left by the earthquake and the tsunami.

[]

To see the First Sun-rise of  New Year is the tradition in Japan.

First day of January, many part of Japan has been covered with snow though, lots of people

goes out cold, some are even climb the high mountain only to see this Sun-rise. (I did it before too).

Of cause, to reach high advantage point before Sun-rise needs to start the journey in the

middle of the night, the temperature could be well bellow Zero.

—– Don’t ask  “what for”,  because the answer is just  ” To see the first Sun-rise”  (初日の出)

 If you see it yourself, you can’t stop to feel owe. —- Why ?   This is what Spirituality mean.

Western people asked ” Why Japanese brought a cash found in the mud to the Police” (and 90% of the

money — £23M all together — has been returned to the rightful owner by the Police) or  ” Why Japanese

didn’t loot” —– the answer is all same.  Such kind of morality is in their fundamental ethos = Spirituality.

(It is nothing strange, when people talk or behave according to what they have read in a book or Bible, as

it was simply in their memory.    But when people behave without such knowledge, against their instincts

such as greed or selfish gain,  and even without the other’s watchful eyes = This is the Spirituality.)

[]

People saw the Sun-rise there, might have played (don’t ask “to whom ?”.  Spirituality doesn’t

need a figure or name of the God )  for the Soul of who lost the life in  Tsunami or

wished the well recovery of the surviver.

To share the same play, I put this photo here.

Peace to the people who has been suffering.

___/\___

—

Japanese New Year’s Cooking = Ozoni

In Japanese New Year, eating Ozoni (rice-cake in soup) has almost ceremonial importance.

Though, the meaning of its name Ozoni (お雑煮） is unceremoniously humble = Jumble soup.

As Japanese staple diet is rice, anything else is accompanying dishes and a soup, since the rice got its own

taste, it has to be individually appreciated = it’s mean, put the rice together with something else is looked

down as jumble, such as Zousui (rice in the soup. —– Put a rice into Miso-soup was called Ojiya and this word

was used to describe a things in a mess = even a design which got few contradictory concept together would

be mocked as  “ It’s an Ojiya”   😀 )

So, to put a (or two) rice cake into a soup is Zoni. (put O to Zoni is a bit more polite expression).

To be a Japanese, it is [the must have cooking] though, there is no fixed style, and the

ingredients of the soup vary a lot, region to region and a family to family. —– nobody knows

the reason why, but in the western Japan (Kansai)  Zouni is based on a Miso-soup and the east of Sekiga-hara,

Zoni is the Kanto style, on a Soy-source based clear soup = Smashi-jiru.  (It’s a fun to know, in the

western Japan,  people makes Ozoni with  round shaped Rice Cake (made like a dumplings)   🙂

As I grown up in Tokyo, my style is Kanto-fu, and this is Yoshizen’s adaptation to make it in England  🙂

The ingredients, photo above are, (from the left) ;

*   Dried Shitake Mushroom, from a Chinese food shop. (from Taiwan seems to be the best )

— (Don’t buy so-called fresh Shiitake grown in this country under artificial light = they are tasteless.

— Shiitake got to be grown and dried under the strong sun light = Hence they are very rich in Vitamin D)

*   Dried Kombu (Kelp sea-weed) from a Chinese food shop.

*   Lime fruits. ( Yes, Lime —– substitute of Japanese Yuzu Lemon)

*   Glutinous Rice Powder from a Chinese food shop (Must be Glutinous ! )

*   Mangetout Beans (or can be a bunch of Spinach —– to add a green color  🙂 )

*   Onion (one medium size for 4~5 people)

*   Japanese Soy-sauce (Can not be a Chinese Soy-sauce.  It never be the taste same )

*   Chicken (I’m buying Chicken thigh to cut it into small pieces)

Preparation and cooking for 4~5 people ; ( see the photo above)

*   Make Rice-Cake according to the post [Make Rice Cake in 15 minutes] (Please click here)

— (Hardest part is to take cooked cake out of a plastic container — cover them with potato starch)

*   Quick flush 5 Dried Shitake Mushrooms under running water, then soak them in the 2 cups of water in a small

— pan and heat them ( but not boil —– to soften them.  Keep this water as Dashi !)

*   After well washed, put two of 4 inch square Kombu (Kelp) into 7 inches pan with just enough water to

— boil them once.  Drain the water, then put 2 cups of fresh water into the pan and boil.

*   Take softened Shiitake out and cut each of them to 4~6 strips, then put the warm water which the Shitake has

— been soaked, into the pan where Kombu has been boiled (now the pan got 4 cups of water).

— Boil the Shiitake and Kombu, then put sliced onion too, for another 30 minutes.

*   While Kombu, Shiitake, Onion are boiling, cut the Chicken (2 pieces of thighs) to small pieces and add to the

— boiling pan. If you like thick rich taste, use the skin of chicken as well, otherwise remove the skin.

— (Of cause, it can be done without Chicken or alternatively, use Fried tofu is an idea for a vegetarian.)

— Then boil yet another 10 minutes.

—– As those ingredients acted to make the Soup Dashi as well, the soup is now very tasty.

*   Then put the Soy-sauce according to your taste (in fact a lots,

— may be 100 ml ? = 1/10th ~ 1/15th of the amount of the soup)

*    Put prepared Rice Cake (3×2 inches size)  one for each person

—-and Mange tout Bean, then boil further 3 minutes.

*     Make small cut pieces of Lime skin (see the photo left) and

— sprinkle them into the soup. (10 pieces like photo is enough)

— Then the Ozoni is ready to serve.  🙂

(Everybody must be amazed the tiny amount of the lime skin

Changed the taste so good  !  = this is the Japanese Art of cooking)

********************************************************

 ( A sort of Health warning )

Never eat Rice Cake in one big chunk —– as they are very chewy and sticky, never attempt to swallow in

big chunk.  It will stuck in your throat (every year tens of the Japanese people died with suffocation)

Otherwise, enjoy an Ozoni  and  have a Happy New Year  🙂

—-

Direct TRANSMISSION — a tiny Thought

A piece of cloth here has been with me in the past 37 years since I was given this from the Eihei-ji temple.

I have washed it may be 10 times or so —– and when ever I did, its color faded farther, so that I became

even more reluctant to wash.

I wrote about this in my old post [Life’s Domain] saying that it could be an intended teaching of

“Nothing stays the same,  nothing is Permanent”. —– ? ? ?    Was such big issue here ?

It’s just an old cotton cloth isn’t it, and it is nothing strange the color dye is fading.   ( Dye will be dissolved

and washed away by the water, and it degraded by the UV light as well)

—– Isn’t it thinking too much ?    Isn’t it a pointless delusion —– or the Truth ?

[]

To explain and prove a fact in the life = “Nothing stays the same” may need to have lot more than a word, yet

just a piece of cloth shows its truth far clearer.   This is what a Direct Transmission is.

—– Then, how about  “Should I wash more often” or,  in order to preserve its original state, I shouldn’t

have used it in the dairy life, let alone washing.

But, what’s the original state mean ?   Is that the color on the cloth and the name of the temple printed on ?

—– isn’t this, just a sentimental reminiscence ?   Clinging the past ?

There may not be such a value in its original state.   It may only be in the mind.

So, without having such THINKING,  just wash it = “Having no useless thinking and just do it”

might be more like the Mushin of Zen Buddhism. = and when the cloth become completely

white, it would be the enlightenment —– WHAT a beautiful metaphor ! ! !

Though, no such things could happen.

In reality, if you keep washing cotton cloth 30, 50 years, the cotton fiber would be disintegrated.

And, when we wash, intending to make the color disappear, ironically, color never disappear.

It is just like our DNA,  it would never disappear.

—– Does it mean, no white cloth, neither see the Enlightenment ?

[]

It was a good exercise of thinking = this is a practice of what

Lord Buddha said “ Think it by yourself”.  🙂

Just a small piece of cloth teach us all about the Buddhism.   This is very “Direct Transmission”.

—– strangely, some people having an illusion “There would be a mythical communication of the

Cosmic Wisdom (Panya Paramita) which suddenly come into the mind and enlighten the person” is what

the Direct Transmission meant. —– Ha ha ha, Don’t make me laugh.  😀

It is a worst delusion than a pretty picture of a spin-doctor’s medicine bottle.

If such magic could ever existed in this world, one of the highest enlightened man like

Dalai Lama could have received such wisdom, and the trouble of the Tibet could be solved long ago.

Though, there is no magic solution or escape,  hence this is the Samsara,

as Lord Buddha said.  —– We only able to become aware of the Truth by the observation with the clear eyes.

And the Truth is not our wishful thinking but the reality = face of the Dharma.

Direct Transmission is a trigger to make us to actually see it = it is not a mythical magic.

In the famous [Flower Summon], the flower was the trigger to realize “What the Dharma is”=

Dharma is not in the special place, but even in a mere small flower = that’s why even small

flower can broom beautifully.

So, why not us. = This is what the Enlightenment is.

___/\___

—

Cooking MISO-SOUP

A kind of complaint I received time to time was that despite I’m keep saying “Just do it” and

“Our dairy life itself is Zen Practice” though, there was not so much practical instructions.

It’s true. Just talking about an idea of the Zen and make you guessing is a contradiction.

To show How I’m  Just doing must be more convincing than a nice story.  After all, Zen is not for talking.

It was already a year ago, I’ve shown how to make Rice cake,  I’m going to write how to cook

Japanese New Year’s cooking = [O-zouni] (お雑煮) (Rice-cake in Soup) and [O-shiruko]  😀

But to start with much common Miso-soup (味噌汁) (as a warming-up practice 🙂 ).

—– Like Minestrone in Italy, Miso-soup in Japan vary region to region and the Miso (Soya-bean paste) having

hundreds of  varieties, —– same as the Cheese made out of the same cow-milk having so many varieties.

So that, this is a Miso-soup in yoshizen style. (at least, this design has been tested and tasted by hundreds of the

people in the art events, Dorkbot-camp, Space-Hijackers party etc many times with good appreciation.

Hence, when ever like a House party, I’ve been always in charge with cooking this Miso-soup 🙂 )

The ingredients above, from the left ;

• Fried Tofu = bought in a Chinese food shop, always comes in a plastic bag ( = 10 pieces about £1)
• Tofu = also from Chinese food shop. (about £1.50 = would serve up to 10 people)
• Miso (Soybean-paste) = from Japanese or Chinese food shop (about £2.50 for 500g packet)
• Mangetout bean
• Onion
• Potato (option or alternative)

Then prepare the materials (to serve 4 to 5 people) = just cut as seen on the photo,

—– cut 5~6 pieces of Fried Tofu into four strips, half of the Tofu into 1/2 inch cube, slice the Mange tout bean

to narrow strip and slice an Onion (one medium size onion would be good for 5 people)

—– optional Potato (if it was Baked-potato size = cut each of two potatoes into 4 to 5 pieces)

———————-[Chinese Kelp] ————————— [Dried Fish flakes] ——– [Dashi-no-moto] — [Soup packet]

The taste of the soup is depend on the soup-base [Dashi] —– traditionally Japanese uses dried fish

or its powdered products [Dashi-no-moto], but if you are a vegetarian use the sea-weed [Kombu / Kelp]

(I’ll explain it later) —– If you can’t get [Dashi-no-moto] from a Japanese food shop, a cheating can be made

out of a soup packet of [Seafood-flavour Instant-noodle] (about 40P — use the noodle for another cooking)

*  Boil 4 cups of water in a 7 inches (medium size) pan on a strong fire, and boil Onion until they became well

— cooked. (this onion is more for the soup base / taste)

*  Then put Fried Tofu (and Potato as an option) and keep boiling.

*  Put soup-base (not Kombu case, and if you have put potato, it got to be near ready to eat)

*  And put Tofu (as the temperature drop, soup may stop boiling)

*  When the soup start to boil again, put the Miso = squeeze out from a cut corner (like a  1/3 inch thick

— spiral spewing out of the packet) and stir the soup for Miso to completely dissolve.

— (from a 500g Miso packet you may need to squeeze out about 1/3 of the Miso for 4 cups of boiling water,

— though it depend on one’s taste — if you put too much and feel salty, put more water to dilute the soup 😀 )

*  This is my secret, I put few drops of the West Indian Hot-Pepper-Souce into this soup.  (This would give a

— hidden punch 😀 —– some Japanese may put [Shichimi-Togarashi] = Seven flavored Hot-pepper)

*  When the Miso-soup started to boil again, stop the fire ( if it was on an electric hot plate, move the pan to

— another plate = never keep boiling the Miso-soup = it creates bitter taste)

*  Then serve into a bowl while sprinkling the top with sliced Mangetout bean (just give a green color) or

— some likes it with chopped Spring onion.

—– The beauty of this design is, well boiled onion’s sweet taste and nutty flavor from the fried Tofu making the

taste very rich = more like a western soup.  And with potato, it’s also filling as well.  Good for cold winter ! 

[]

 * * * How to use the Sea-weed [Kombu / Kelp] as a Dashi;

Japanese food shop sells [Kombu 昆布or Dashi-Kombu] —– it might be from northern Japan of Hokkaido

but most likely from Korea.   Though, Kombu or Kelp grow all seven seas hence Chinese food shop sells it

as 海帯 (Kelp sea-weed) —– it would be cheaper there though, it might come with a lots of sand 😀

and the taste bitter, may be because of the residue of sea water.

(Japanese Kombu was washed in the pure-water before dry, but Chinese one seemed to be just dried on the beach.

—– So that, when you use Chinese Kelp, it needs to be soaked in the water and wash well, then boil it once and

change all the water, then make a soup base with fresh water (otherwise its taste would be quite bitter).

To use Kelp as a Dashi for this Miso-soup, use 2 of 4 inches square of Kelp pieces, prepare as above

and boiled over half an hour,  then take Kelp out of the pan (if it was a good soft Kelp, you can pinch

and eat) then use this soup base for cooking.   (for Miso-soup, Sumashi-jiru, Ozouni, etc —-)

—– Bonappetit or say  “ Itadakimasu” !   Enjoy a meal.

___/\___

PS :  Even after opened, Miso can last long time though, Tofu and Fried Tofu will go bad very quick.

—– Use them ASAP (use next day of purchase, even kept in a fridge,  is the limit) —– How to keep the half

—– of the unused Tofu left = never freeze (it would become sponge like texture = may be interesting for

—– other kind of cooking ) —– instead, put a Tofu in a small pan of water, and boil short time = keep without

—– open the lid = Tofu can survive till next day — (You may repeat for yet another day  😀 )

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