Every Lapanese girls have Licca-chan dolls.

I have two daughters.

They love playing with Licca-chan dolls.

Licca-chan doll is a dress-up doll.

Japanese girls have loved it for 50 years.

I and my mother had Licca-chan dolls when we are little girls.

Some old Licca-chan dolls are made a deal at a high price.

公式　リカちゃん完全読本　50th　ANNIVERSARY [ 講談社 ]

Licca-chan has a detailed biography.

She was born on May 3 to aFrench father, an orchestra conductor, and a Japanese mother, a designer.

Her full name is Licca Kayama.

She is supposed to be an 11-year old elementary school.

 

However, for the G-8 Summit in Okinawa in 2000, a special edition Summit Licca-chan was given to all attendees as a gift from Japan.

That doll was supposed to be in her 30s and pursuing a career as a diplomat.

So, Licca-chan is forever 11, and an adult.

Sansai, mountain plant is one of spring feature in Japan.

 

Japanese people eat “sansai” in spring.

Sansai  is  mountain vegetables, edible wild plant.

I like deep-fried “hukinoto”, or butterbur sprouts.

It has some bitterness, but I understand the bitterness has a medicinal effect.

In the spring, many people suffer from sleeplessness,  irritation and other conditinons.

Seasonal “sansai ”, or mountain vegetables, supposedly help adress such problems.

A lot of people swear by seasonal foods.

Certainly, they are fresh and highly nutritious.

You can buy and eat sansai at local grocery stores and Japanese restaurants.

Some Japanese people pickes at mountain oneself, but some mountain vegetables can be toxic.

So, an amateur is in danger.

 

Japaner essen "Sansai" im Frühling.

Sansai ist Berg Gemüse, essbare Wildpflanze.

Ich mag frittierte "Hukinoto", oder Pestwurz Sprossen.

Es hat einige Bitterkeit, aber ich verstehe, dass die Bitterkeit eine heilende Wirkung hat.

Viele Menschen leiden im Frühling Schlaflosigkeit, Gereiztheit und andere Conditinons.

Saisonale "sansai" oder Berg Gemüse, angeblich helfen Adresse solche Probleme.

Viele Menschen schwören auf saisonale Lebensmittel.

Sicherlich, sie sind frisch und sehr nahrhaft.

Sie können kaufen und essen in lokalen Lebensmittelgeschäften und japanische Restaurants.

Einige Japaner pickes am Berg selbst, aber einige Berg Gemüse können giftig sein.

Ein Amateur ist in Gefahr.

I love Takoyaki-Osaka’s popular local specialities

“Takoyaki” (Octpus dumplings) is  one of Osaka’s local popular local specialities.

It is a baked ball of wheat flour of three to five centimeter diameter, into which a small piece of octpus is put.

Not only eating at a stand and a restaurant, but also cooking at home.

I have a takoyaki pan and they say every house int the city owns one.

By most account, takoyaki was created in 1935, when an Osaka restaurant cooked a batter made from flour and stock in the shape of ball, with diced octpus inside.

I sometimes eat rice with takoyaki as the main dish.

Many foreighners surprised that, because that would be like eating rice with bread as entree.

I enjoy takoyaki with variatinons.

I use sausage, rice cake and cheese, shrimp instead of octpus.

Not only that, I cook spanish “ajilio” -dish fried in garlic oil with a takoyaki pan.

I think takoyaki has very possible food.

blowfish

Japanese like eating “fugu”, or blowfish, but foreighners surprised at eating poisonous fish.

In the old days, eating  blowfish, was often deadly.

Japan’s Edo government frequently banned consumption of the poisonous fish to prevent unnecessary militaly losses.

Today, blowfish preparation is strictly regulated, so it is safe to eat it in restaurants with licensed processing specialists.

 

 

I hear that Osaka accounts for about 60% of the blowfish consumed in Japan.

Most people call the fish fugu, but in Osaka they use the term “teppou”, meaning gun, because it can kill –at least when it is prepared incorrectly.

“Fugu nabe”, or blowfish stew , is called “tecchiri” In Osaka.

It is a shortened form of “chiri nabe”, a simple hot pot, with “teppou”.

Blowfish has a very light flavor.

It tastes great raw, as sashimi, or deep-fried.

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.

ドイツ語の勉強日誌

10月からドイツ語をＮＨＫのラジオ講座で勉強しています。

学生時代に勉強したけれどほとんど忘れてる…

 

 

Montag, 24　25　26

 

ひとことメモ

Tobias besorgt  im Gartencenter Schnittlauch, Petersilie und Majoran .

ガーデンセンターでトビアスはアサツキとパセリとマジョラムを買う。

 

im Gartencenter を入れる場所。英語の感覚だとつい最後にいれてしまいます。

 

これにübermorgen（あさって）という時間の文成分を加えます。

 

Übermorgen besorgt Tobias im gartencenter Schnittlauch, Petersile und Majoran.

 

時間と場所を表す文成分が両方入っている場合、時間を表す文成分を先頭におく