クリスマスにジャンタさん(誰?)からお手紙が!

サンタばれしてから2度目のクリスマス。ボーイズは勿論、もうサンタさんへのお手紙も書きません。懐かしいですね。。。長男は小さい頃から、お喋りで大人口調なので、サンタさんも読みながら苦笑い。次男は器用なので、サンタさんを楽しませようと、ポップアップ式のDIY絵本レターなんかを作成していました。

(うちのサンタはどうやってばれた?過去記事→ サンタで感じる子供達の成長

前々回のクリスマスからは、欲しい物をリサーチしてスマホでダディーにリンクを送る、という時代を感じるスタイル。でも今回のちょっとした違いは、色々なサイトで調べて、値段の比較をした上でリンクを送っているというところ。ホームスクーリングで、経済や消費、ビジネスの仕組みも学んだもんね。ちょっと自慢気に、「ちゃんと送料も見たんだよ」だって!

そして、もう一つの僅かな成長。

写真は、ジャンタさんから、マミー宛ではなくキワミ宛のお手紙!クリスマスの朝、ベッドサイドに置かれていました。

典型的なサンタさんからのメッセージ、You’ve been a good boy. (今年いっぱい良い子でいたね。)の代わりに、You’ve been a great mother, Thank you. (今年いっぱい素晴らしいお母さんでしたね。ありがとう。)というメッセージ。Thank youの文字はワイヤーなので、飾ったり身に着けたりできるね。サンタのSがJに変わり、ジャンタに。Jは次男の頭文字です。

喜ぶ私の横で、「スペルチェックしたの僕。ワイヤーを一緒に買いに行ったのも僕。」という声が聞こえてきた。(笑)長男です。

分かってるよ、2人からのメッセージだよね!

Differences Between Three Major Japanese Hot Pots

Most of Asian countries have their own style of “Hot Pot” dishes (and they ARE popular all over the world!), I assume that foodies like you would love to calling those names of dishes in the native languages, wouldn’t you?

Let’s see, how may Japanese Hot Pots’ names do you recognize? Shabu Shabu, Sukiyaki, and Nabe (or, Yosenabe)…. these are the top three widely known names outside of Japan. They are all “Hot” in terms of temperature and “Hot” never represents spiciness in Japanese Hot Pots. Japanese do make spicy Hot Pot using Korean Gimchi (Kimchi), but it’s totally different from authentic Korean Gimchi Hot Pots.

The picture shows Nabe (or, Yosenabe).

Nabe means simply a large pot. Yosenabe means to do Nabe with gathered ingredients. Just playing with words. Ingredients can be pretty much anything you want to eat; vegetable, meat, tofu, seafood, bring all on. Place everything in a pot with a piece of dried sea kelp (as a mild broth base), sea salt, and cold water, then heat it.

When cooked, have all items with dipping sauce. Most popular sauce is called Ponzu, the citrus – vinegar – soy sauce – dried bonito broth mix. If you are allergic to gluten, make sure to skip the dipping sauce. Japanese soy sauce contains wheat flour unless it’s a Tamari soy sauce.

You can use any vegetables, yet in order to bring a very Japanese Nabe flavor, Nappa cabbages, Enoki mushrooms (or Shitake mushrooms, Oyster mushrooms), Asian radish, and Asian chives would do the job. The Nabe in the picture has chicken tenderloin hidden underneath, but no meat is absolutely fine to make it vegan friendly. When using meat, it’s common to choose one kind. On the other hand, we do mixture of seafood like prawns, clams, and white meat fish.

Shabu Shabu is very similar to Nabe in terms of ingredients and flavor. The difference is the method. Boil water with sea kelp and sea salt first, then you place vegetables. After enjoying eating vegetables, go on to meat. You swish thinly sliced meat (commonly beef but there are options of pork, chicken, and crabs) and have it with dipping sauce. The key of Shabu Shabu is to maintain inside the pot clean and avoid ingredients to be over cooked.

Now, Sukiyaki is a completely different animal, both method and flavor. Sukiyaki has to be beef, thinly sliced but not thin as Shabu Shabu beef. First stir fly beef, tofu, and vegetables with beef fat in a cast iron pot, then pour sweet broth (broth – soy sauce – sugar/mirin – sake) over to cook. Here is the biggest differences. The dipping sauce is plain whisked raw egg. This is the reason why you can’t find the authentic Sukiyaki restaurants in North America and Europe… the restriction of raw eggs.