Japanese moms struggles with sewing for April.

Hello! I am Ramen Mom.

Since my daughter will soon enter the kindergarten,

I am now making bags for a kid to use in kindergarten.

It is very difficult because I am not good at sewing.

Bags for children must be handmade by mothers in her kindergarten, and ready-maded items.

Some mothers ask their mothers, some buy what they sell as handmade.

Many mothers get handmade bags at  only handling handmade items applications.

When I was a student, I had a home economics lesson.

I have never been sewing since then.

I bought a cloth in December and cut the cloth in January.

I have not sewed yet.

I will do my best to be in time for the entrance in April.

 

Da meine Tochter bald in den Kindergarten eintreten wird,
Ich mache jetzt Taschen für ein Kind im Kindergarten zu verwenden.
Es ist sehr schwierig, weil ich nicht gut am Nähen bin.
Taschen für Kinder müssen von Müttern in ihrem Kindergarten handgefertigt werden, und fertig-maded Elemente.
Einige Mütter fragen ihre Mütter, einige kaufen, was sie als handgefertigt verkaufen.
Viele Mütter bekommen handgefertigte Taschen nur Handhabung handgefertigte Gegenstände Anwendungen.
Als ich ein Student war, hatte ich eine Hauswirtschaft Lektion.
Seitdem habe ich nie genäht.
Ich kaufte ein Tuch im Dezember und schnitt das Tuch im Januar.
Ich habe noch nicht genäht.
Ich werde mein Bestes tun, um rechtzeitig für den Eintritt im April zu sein.

“Kiritanpo”is Japanese winter food loves by foreign people

Japanese loves “Nabe” in winter.

Nabe is Japanese steamboat dishes and cooked at the table.

I love  and often eat Nabe .

Nabe is good for housewife, because it is easy to prepare.

I just cut  ingreadients, for example vagetables , meat and fish.

People can get many kinds of soup in the supermarket.

I stocks several kinds of soup bag in winter, so I can eat Nabe anytime I want.

 

 

Kiritanpo Nabe is Japanese local food.

It is considered a traditional food of Akita Prefecture, in northern Japan.

Kiritanpo is rice on a stick.

Newly harvested rice is cooked, kneaded, skewered and shapede, then toasted over a charcoal fire.

“Kiri” means cut in Japanese, while “tanpo”refers to a “tanpo-yari”, a training spear tipped with a leather or cloth sheath filled with cotton.

 

In nabe, cooked rice and noodles are usually added to the broth at the very end (we call it “shime”),

once the other ingredients have been cooked. But kiritanpo goes in at the biginning, with the chicken, vegetabeles and everything else.

They say kiritanpo began as a portable meal carried by mountain hunters, though there are other theories as well.