Tag Archives: Naka-meguro

New Friends at Bravo Chicken

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After a busy week we had no energy to cook at home. Instead we walked all of 150 meters to Bravo Chicken. At Bravo Chicken we had good food and met some new friends, two girls of 6 (Jemma) and 8 (Jean) years old. They were sitting next to us and got interested in Chie’s ear rings that she bought in Shinjuku.

At the end the older girl got one of the ear rings. The younger one found out and came back to us, looking the cutest she could (probably practices a lot on her dad), pout her head slightly tilted to the side on her folded hands (resting on the bar stool), and said “ii~ na~,” an expression that is almost impossible to correctly translate. In this situation, the way she said it and blah blah blah… Roughly translated and to the core of the meaning… “I want one too” but really not at all that selfish and direct. Leave a comment with a question or two if you have no clue about what I just tried to say and want to know more.


New friends at Bravo Chicken

Preparing for a New Bookshelf

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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!


Soy sauce mugi yeast Chicken and daikon made from kouji

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!


Messy "library"

Making Miso

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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.


Soy beans, mugi yeast, and salt Mill to make misoMaking paste for miso

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.

"Snowballs" for miso Bucket of to-be miso covered with salt to keep mold at bay

Christmas Eve’s Dinner

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Once we had finished working Chie and I met at Bistro Mikami, just across the street from home. Christmas Eve’s dinner 🙂 We had a lovely time eating great food. One of our favourites is the in-restaurant smoked iwashi (sardine). Well, besides the deserts that is 😉


Dessert

After dinner we went back home, just 150 meters 🙂 Back home we had a relaxing evening opening a couple of Christmas gifts. I had got Chie (us) three electric candle light. The body is made of candle wax and the flame is moving so from two meters away it is really difficult to see that they are not real. It makes a cozy atmosphere without the hazards of “live” candles.


Electric candle light