Spent the week in Malmö and Lund. First we had a legal summit on open source. The rest of the week we spent in workshops.
The whole week was cold with snow. One of the days an old friend from Tokyo (Andreas), his wife (Stina) and I had a great dinner.
Friday I had off before returning to Tokyo around 3 pm. It was a hectic week and wonderful to get home.
Spent the afternoon and early evening doing my monthly tea ceremony. It went quite well. Not too many could join today so we ended early.
A standing tradition is to have a lunch with Swedish people at TY Harbor every Friday. Today we were only three people joining due to work etc. Adam from Ericsson bought us dessert to celebrate his newborn baby daughter. Congratulations Adam! And thanks for the dessert!
National holiday… NO WORK 😀
For breakfast… Chicken and daikon cooked in soy sauce yeast that I had prepared for a week and a half. It was yummy!
Spent the morning watching playoff Football. Exciting, even though Raiders did not make it to the payoffs. This year too 🙁
The afternoon was fully dedicated to preparing for the new bookshelf that will be delivered on January 25th. We don’t have much free time before that so now was our chance. We removed all the books and disassembled to Billy bookshelf. Phew!
At 1 pm I knocked on the door to KotoKoto, the restaurant in Naka-Meguro that we frequent. Last January Hiromi-san (owner of KotoKoto) started to make her own miso, it takes 10 months so it is just recently that we can get a taste of it in her miso soup. It was time for her to make a new batch. I was there to help.
It was fun work. She had prepared by cleaning and boiling the beans. So the three of that helped her only had to mince the beans, mix them with mugi yeast and salt, and make “snowballs” of the paste. Then Hiromi-san and I “threw” the balls into buckets and “squeezed” the air out of the paste. Finally we covered the buckets with plastic foil and salt. The salt will keep the mold at bay when storing the to-be miso for at least 10 months.
