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A Great Experience of Making Japanese Noodles at Houtou Lab
If you were a tourist in Japan, you would quickly find how Japanese people love to eat noodles. There are a lot of shops which serve noodle meals such as ramen (Japanese-style Chinese noodle), soba (buckwheat noodle), and udon (wheat noodle). Moreover, each area in Japan has its local noodle, too. One of them is Houtou, local hot noodles in Yamanashi prefecture where Mt. Fuji stands. It is made from all-purpose flour (a 50/50 mix of cake and bread flour) and looks like wide and thick udon noodles.
A couple of weeks ago, my friends and I took our guests who traveled from Denver in the US to the Lake Kawaguchi near Mt. Fuji and tried to make hand-made Houtou noodle by ourselves at the Houtou Lab where staff members instructed us on how to make delicious Houtou noodles.
At first, a female instructor showed us general information about Houtou including its history and stories with illustrations in a flip book. She told us that Hontou had daily family food and food and that people rarely visit restaurants to enjoy local meals. This is because families in the area have their favorite home-made Hontou.that Houtou had been daily family food and local people have almost never visited restaurants to enjoy Houtou because each family had its favorite Houtou and made it at home.
After her excellent presentation, we started making our Houtou! For our first step, we mixed the flour and soup which contained umami extracted from Katsuobushi, which is dried, fermented, and smoked skyjack tuna. We combined them using all ten of our ten fingers and then kneaded and molded the dough firmly into a ball-like shape with the heel of our hand.
For the second step, we spread the dough into a sheet and folded it in three to four layers. Finally, we cut the folded sheet with a knife in the shape of flat noodles with a width of about 1.5 to 2 centimeters (about 0.6 to 0.8 inches), then we got our Houtou noodles.
After a short break with a glass of beer, we started cooking Houtou-nabe which is a meal consisting of a pot of soup with Houtou and other ingredients such as spinach, shredded green onion, shitake mushroom, chicken, scallops, prawns and slices of salmon. The soup got flavored with the excellent taste of miso, which is a traditional Japanese seasoning produced by fermented soybeans and salt. The combination of miso and tasty essence from the ingredients made the soup more delicious.
It was a mouth-watering meal! It's worth trying the hand-made Houtou experience when you come to the Mt. Fuji area.0 votedSeptember 27, 20180Nissan promotes a new brainwave-reading car.
I read a news article about a new car concept released by Nissan, a Japanese car manufacturer, which uses driver's brainwaves to assist driving operations, called the Brain to Vehicle technology, or B2V tech.
According to the article, the new technology includes a unique skullcap that can read the driver's brainwaves and send its interpretation to another device in the car. And then, the B2V equipment predicts the driver's next action and supports his or her operations in less than 0.5 seconds earlier than the driver's actions.
When I read it, I was impressed with the exciting innovation, but personally, I would not like to use it. I have never felt that I need such that kind of assistance when I drive my car since I got a driver's license at the age of 21. I have been enjoying the driving operations such as shifting gears, stepping on the gas pedal and moving the steering wheel. So I am afraid that this state-of-the-art technology takes my pleasure away and makes the driving boring.
On the other hand, I admitted that the B2V tech would be worth helping senior people drive their cars safely. It is true that our response to unpredictable events will become slow and clumsy as we are getting older. Even when we are doing a regular procedure, we sometimes make mistakes. For instance, I heard that a senior guy, 75 or older, shifted the gear into reverse position instead of low gear when starting his car at a carpark slot. And then he accidentally smashed the back of his car into a convenience store, which injured some customers inside.
Thinking about my 85-year-old dad who needs to drive his car for his daily life activities such as shopping, going to see his doctor every week and getting his monthly pension at the bank, I would like car makers to keep developing innovative technologies to support seniors. But I have a request to the manufacturers. Please make it look more beautiful because I am sure that my dad will reject putting a skullcap on his forehead and say to me, "It's not cool!!"
Notice:
The photo here is copied from the article on the following website:
https://www.engadget.com/2018/01/03/nissan-brain-to-vehicle-tech/
You can watch an official video of Nissan on YouTube at https://youtu.be/oCi6taII6Yo0 votedFebruary 22, 20181IELTS writing practice: task1
These two bar charts compared the weight measurements of people in Charlestown from in 1995 to 2015. Overall, it can be seen that the proportion of being overweight and obese has been increasing in each generation for these 60 years.
In 1955, only less than 25% of people living in Charlestown had been regarded as overweight or obese and the proportions of being an ideal weight or underweight were assessed by more than 70% in each generation. Especially, people aged 20-29, who were estimated as overweight, were only 3% out of the total.
However, coming into 2015, there can be seen a boost in the population who are categorized as obese. Surprisingly, there are tragedy increases of being obese among those who are over 50 years old. Also, more than 40% of people are regarded as being overweight or obese in generations of people aged 30-49.
Accordingly, there is a dramatic translation of the tendency regarding weight assessment of inhabitation in Charlestown through these 60 years. Most inhabitants had kept their weight as healthy in 1955, however, in 2015 they began to gain weight especially this transition was significant among people aged 50 and over.
(Reference: https://www.ielts-exam.net/academic_writing_samples_task_1/1005/)0 votedFebruary 16, 20180Enoshima Shrine, One of the most popular spots near Tokyo: Part 1
Enoshima Shrine on Enoshima Island in Kanakaga prefecture consists of three shrines: Hetsu No Miya, Nakatsu No Miya and Okutsu No Miya.
After walking through a busy shopping street, Benzaiten Nakamise Dori Street, you can find a red gate standing in front of steep steps up to the first Shinden, a religious house for Japanese diety. The gate is generally called Torii which literally means a place for birds. You can find that it looks like a perch, yet there are many derivations regarding the origin of this expression.
My friend and I paid respect to the deity by donating some pocket money and praying in a traditional manner, which consists of bowing twice, clapping your hand twice and then bowing once again.
If you want to make this experience memorable, I would like to recommend for you to go to the shrine office just next to the Shinden and ask for Goshuin, which are red stamps and calligraphic writings. It is a kind of certificate that you receive when you pay respect to the deity.0 votedJanuary 2, 20180An excursion to Enoshima: Lunch
One of my friends living in the Shonan area, the seaside towns in Kanagawa Prefecture in Japan, invites me to *walk* in Enoshima Island. It is the island four kilometers around, and one of the *most* popular sightseeing spots among people near Tokyo.
We met at the Katase-Enoshima station on *the* Odakyu railway line at 11:30, and then we went straight to a famous seafood restaurant near a small fishery harbor. We knew that we came here to *walk* for *our* health and refresh ourselves from hectic days at the office, *losing strength as a result of not eating very much*. But I am sure that walking after a big lunch is *the right thing to do* to control my blood sugar level and consume energy which I gained from delicious meals.
Anyway, the first thing I enjoyed about Enoshima is *the* seafood rice bowl, "Horohoro Don," rice topped with flakes of smoked fish with miso gravy, *and* salty bean paste. My friend ordered another seafood rice bowl *called* "Koya no Makanai Don," which means meals that chefs and restaurant staff members eat at the kitchen. It is rice topped with a chunk of minced fresh seafood.
Taste, the volume of meals, and *the vibe of the* restaurant *were* just nice and made us feel that we got ready for a half-day *of* walking in Enoshima island.0 votedDecember 4, 20171
