The Dasai-Schick Correlation

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"For the last 13 years Japanese photographer Miyoko Ihara has been taking pictures of her grandma, Misao, to commemorate her life. 9 years ago, 88-year-old Misao found a stray odd-eyed cat in her shed: she called it Fukumaru, hoping that “the god of fuku (good fortune) would come and everything will be smoothed over like maru (circle).” Miyoko has been photographing their beautiful friendship and the way they go about their daily routine ever since.”

Still my favorite post on tumblr

If you’d like to support the photographer they have a photobook

(Source: itsmicolmota, via heartbeats-and-rainstorms)

Filed under Cute Stuff

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The Best Pictures Of This Year’s Japanese Cherry Blossoms

The Japanese cherry blossom, known as the Sakura in Japanese, is the flower of a cherry tree that is cultivated for its decorative features rather than for cherries (it doesn’t bear fruit). The overwhelming beauty of the cherry blossom bloom has been known and adored for ages. The blooming period is associated with Japanese traditions, culture, aesthetics, and is a bittersweet metaphor for the ephemeral nature of life itself.

The blooming cherry blossoms herald the beginning of the centuries-old Hanami festival – the traditional Japanese custom of picnicking under trees rich with flowering Sakura branches and enjoying this short but striking first breath of spring. The blossoming wave usually starts in Okinawa in January or February and progresses through all of Japan until April or May. The cherry blossom front (Sakura zensen) can be conveniently tracked every year using this calendar.

Source: Demilked Magazine

(via heartbeats-and-rainstorms)

Filed under wheresmydokodemodoor

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Recipe Records 六: Kinpira Renkon/ Gobou

The above is Kinpira Renkon, or Lotus Roots w/ Carrot.  This same recipe can also be done with burdock root (Gobou) or even with parsnips!

Serves: ~ 3 

1 lotus root (~6” x 2” in diameter or similar) or
1 burdock root*
1 large carrot
1 Tbs. pressed sesame oil
1 Tbs. toasted sesame oil
1 Tbs. soy sauce
2 Tbs. Sake
1 tsp. toasted sesame seeds (optional)
1 tsp. crushed togarashi (唐辛子) or 1/4 tsp. ground cayenne pepper (optional)

1. For both lotus root and burdock root, peel and slice thin.  Burdock does well if shaved into thin strips or cut into matchsticks and then soaked in water for ~15 minutes. Lotus root can be sliced thin (and then in half) and left to soak in cold water with a little rice vinegar for ~15 minutes.  For either, drain and discard soaking liquid.

2. Peel carrot and shave into thin strips or cut into matchsticks.

1. In a large non-stick frying pan/ skillet on med. high heat, add oil followed by lotus root/burdock when the oil is hot.

2. Saute lotus root/ burdock until they glisten and turn just a bit crispy at the edges.  Add 唐辛子/cayenne pepper and/ or sesame seeds followed by the carrots

3. Continue to sauté until the carrots start to glisten.  At this point, reduce heat to med. low, add salt, and sweat until carrots are just tender.  

4. Bring heat to high and add soy sauce.  Stir quickly to avoid burning. Add sake to deglaze the pan. Reduce heat to low, cover and simmer until carrots are cooked through.  

5. Take off heat and drizzle with toasted sesame oil.  Mix and serve.

*If neither burdock or lotus root are available, 1 large parsnip will do in a pinch, though the result is considerably sweeter.  All three together are quite delicious, though time consuming.

Filed under food things i make