クマノミのアクセサリー・スタンド。
ありがとう!!
A surprise present from my father.
An accessory stand of anemone fish.
Thank you so much!!
Saturday, June 29, 2013
surprise
父からの突然のプレゼント。
クマノミのアクセサリー・スタンド。
ありがとう!!
A surprise present from my father.
An accessory stand of anemone fish.
Thank you so much!!
クマノミのアクセサリー・スタンド。
ありがとう!!
A surprise present from my father.
An accessory stand of anemone fish.
Thank you so much!!
Friday, June 21, 2013
Food and Thought
夏が近づいて来ましたね。
台風の影響で土砂降りが続く中、皆さまお元気でしょうか？
最近、氷かき器が台所用具の仲間入りを果たしました。
東洋医学の五行の考えでは、冷たいものを夏に取りすぎると、次にやって来る寒い季節に身体が温まりにくくなります。
なので、ほどほどに、美味しいかき氷を楽しもうと思っています。
甘みには黒糖、トッピングにお豆や蓮根、ナツメ、クコの実、竜眼、仙草ゼリーなどを使った薬膳のチェーは大好きです。
何だかとっても健康志向のように聞こえますが、こういう滋養のある甘みを摂ると身体が喜びます。そして身体が冷えすぎない。
精製されすぎたお砂糖や穀物を摂ると頭や身体の調子がいまいち良くなくなると、自分で気付いたのは１０代の頃。
その頃はまだオーガニックやベジタリアンなんて言葉は今ほど世の中に浸透しておらず、アレルギー表示や輸入の原材料への関心も希薄でした。
おかげでどうしても外食しなくてはいけない時には、苦労しました。
玄米、国産の食材を使った料理、全粒粉のパン、白砂糖を使わないお菓子・・・。
海外では一般的なマクロビオティックや菜食主義者の栄養学の本を読み、自分でマクロビオティックに基づいたお菓子を焼くようになりました。中医学、漢方の薬膳料理や、日本の精進料理の本なども読みました。自分の生まれた土地で育った食べ物を食べること、旬のものを食べることなど、それらがいかに身体と心を良い方向にもって行ってくれる助けになるか、自分がずっと感じてきたことの裏付けが取れた瞬間でした。
私は、お酒も大好きですし、今は白砂糖のお菓子も美味しく頂きます。
もちろん、かき氷も！
これを食べては駄目、というのは基本的に無いと思いますが、少なくとも今日食べるものに困るような国に生まれなかった恵まれた私たちは、自分が心から『いただきます。』『御馳走様でした。』と感謝を込めて言える食べ物を、自分の身体に取り込むことが大切だと思うのです。
そしてもっと大切なのは、そういった食べ物を作るための環境づくりです。
大量に安く物を作る技術を否定する気はありません。でも、本来もっと世界はシンプルだったのではないでしょうか？
土や水がもっと『生きて』いた頃があったはずです。
話が壮大になってしまうので、このあたりでやめておきますが…。
難しいことはできなくても、何を食べる時も、感謝の気持ちを忘れずに、一生懸命に食べること。これが大事だと思います。
買ってきたおにぎりだって、手で握りなおしてお皿に移して食べるとか、宅配や出来合いのお惣菜だって、器に盛って食卓に並べること。
心が豊かになる食事って、人の手のぬくもりが感じられることだと思います。
Summer is approaching....
During those heavy rainy days under the influence of typhoon, how are you everyone?
Recently, an ice shaving machine has added in my kitchen utensils.
Based on the thought of five natural elements of Oriental medicine, too much cold (Ying) food during summer hampers your body to warm up itself in a coming cold season.
So I think I want to enjoy shaved ice moderately.
I like chè (Vietnamese dessert) based on traditional Chinese medicine, which is using black kokutou (Asian brown cane sugar) for sweetening and beans, lotus roots, jujubes, goji berries (wolfberries), longans,and Chinese mesona jelly for toppings.
This sounds like I'm a highly health-minded person, but my body likes those kind of sweetness full of natural flavour. And those kind of food don't cool your body down too much.
When I was a teenager, I realised by myself that my head and body won't react well to too refined sugar and grains.
At that time, words like organic and vegetarian weren't infiltrated into society like nowadays. Attention towards allergy display and imported ingredients was weak.
So I had trouble finding the right food when I had to eat out.
Brown rice, dishes using home products, whole grain bread, and sweets without white sugar...
Those were hard to find so I naturally became baking sweets based on macrobiotics by leading books from overseas about macrobiotics and vegetarian dietetics by myself as those were common outside of Japan. I also read about traditional Chinese medicine and Japanese Shojin dishes (a vegetarian dish). Those books confirmed my thoughts that eating local food in its best season helps your mind and body to be better. My question for a long time was finally answered.
I like alcohol and I enjoy eating sweets using white sugar these days.
Of course I enjoy shaved ice too!
I don't think there is food you must not take in general, but I think it's important to take food which we can say "thank you" before and after the meal at least for the people who were luckily born in the countries where you don't need to worry about food for today.
And above all, it's important to make environment to encourage producing food like that.
I don't deny the technology for making more food in lower cost, but wasn't the world more simple in old days?
There was the time when earth and water were actually aliving.
I should stop writing now as the discussion is going to be too grand...
I think it's important to thank food, whatever it is, and put your heart into eating it.
Even you have bought rice balls, you can wrap them with your palms again and put them on a plate. You can serve delivered dishes and ready-made packed food in proper plates.
Food to feed your mind is the one you can feel warmth of people's hands behind it.
台風の影響で土砂降りが続く中、皆さまお元気でしょうか？
最近、氷かき器が台所用具の仲間入りを果たしました。
東洋医学の五行の考えでは、冷たいものを夏に取りすぎると、次にやって来る寒い季節に身体が温まりにくくなります。
なので、ほどほどに、美味しいかき氷を楽しもうと思っています。
甘みには黒糖、トッピングにお豆や蓮根、ナツメ、クコの実、竜眼、仙草ゼリーなどを使った薬膳のチェーは大好きです。
何だかとっても健康志向のように聞こえますが、こういう滋養のある甘みを摂ると身体が喜びます。そして身体が冷えすぎない。
精製されすぎたお砂糖や穀物を摂ると頭や身体の調子がいまいち良くなくなると、自分で気付いたのは１０代の頃。
その頃はまだオーガニックやベジタリアンなんて言葉は今ほど世の中に浸透しておらず、アレルギー表示や輸入の原材料への関心も希薄でした。
おかげでどうしても外食しなくてはいけない時には、苦労しました。
玄米、国産の食材を使った料理、全粒粉のパン、白砂糖を使わないお菓子・・・。
海外では一般的なマクロビオティックや菜食主義者の栄養学の本を読み、自分でマクロビオティックに基づいたお菓子を焼くようになりました。中医学、漢方の薬膳料理や、日本の精進料理の本なども読みました。自分の生まれた土地で育った食べ物を食べること、旬のものを食べることなど、それらがいかに身体と心を良い方向にもって行ってくれる助けになるか、自分がずっと感じてきたことの裏付けが取れた瞬間でした。
私は、お酒も大好きですし、今は白砂糖のお菓子も美味しく頂きます。
もちろん、かき氷も！
これを食べては駄目、というのは基本的に無いと思いますが、少なくとも今日食べるものに困るような国に生まれなかった恵まれた私たちは、自分が心から『いただきます。』『御馳走様でした。』と感謝を込めて言える食べ物を、自分の身体に取り込むことが大切だと思うのです。
そしてもっと大切なのは、そういった食べ物を作るための環境づくりです。
大量に安く物を作る技術を否定する気はありません。でも、本来もっと世界はシンプルだったのではないでしょうか？
土や水がもっと『生きて』いた頃があったはずです。
話が壮大になってしまうので、このあたりでやめておきますが…。
難しいことはできなくても、何を食べる時も、感謝の気持ちを忘れずに、一生懸命に食べること。これが大事だと思います。
買ってきたおにぎりだって、手で握りなおしてお皿に移して食べるとか、宅配や出来合いのお惣菜だって、器に盛って食卓に並べること。
心が豊かになる食事って、人の手のぬくもりが感じられることだと思います。
Summer is approaching....
During those heavy rainy days under the influence of typhoon, how are you everyone?
Recently, an ice shaving machine has added in my kitchen utensils.
Based on the thought of five natural elements of Oriental medicine, too much cold (Ying) food during summer hampers your body to warm up itself in a coming cold season.
So I think I want to enjoy shaved ice moderately.
I like chè (Vietnamese dessert) based on traditional Chinese medicine, which is using black kokutou (Asian brown cane sugar) for sweetening and beans, lotus roots, jujubes, goji berries (wolfberries), longans,and Chinese mesona jelly for toppings.
This sounds like I'm a highly health-minded person, but my body likes those kind of sweetness full of natural flavour. And those kind of food don't cool your body down too much.
When I was a teenager, I realised by myself that my head and body won't react well to too refined sugar and grains.
At that time, words like organic and vegetarian weren't infiltrated into society like nowadays. Attention towards allergy display and imported ingredients was weak.
So I had trouble finding the right food when I had to eat out.
Brown rice, dishes using home products, whole grain bread, and sweets without white sugar...
Those were hard to find so I naturally became baking sweets based on macrobiotics by leading books from overseas about macrobiotics and vegetarian dietetics by myself as those were common outside of Japan. I also read about traditional Chinese medicine and Japanese Shojin dishes (a vegetarian dish). Those books confirmed my thoughts that eating local food in its best season helps your mind and body to be better. My question for a long time was finally answered.
I like alcohol and I enjoy eating sweets using white sugar these days.
Of course I enjoy shaved ice too!
I don't think there is food you must not take in general, but I think it's important to take food which we can say "thank you" before and after the meal at least for the people who were luckily born in the countries where you don't need to worry about food for today.
And above all, it's important to make environment to encourage producing food like that.
I don't deny the technology for making more food in lower cost, but wasn't the world more simple in old days?
There was the time when earth and water were actually aliving.
I should stop writing now as the discussion is going to be too grand...
I think it's important to thank food, whatever it is, and put your heart into eating it.
Even you have bought rice balls, you can wrap them with your palms again and put them on a plate. You can serve delivered dishes and ready-made packed food in proper plates.
Food to feed your mind is the one you can feel warmth of people's hands behind it.
Wednesday, June 05, 2013
Indigo Blue Blues
ミナサマ コンニチハ。
ジンジャー デス。
前回、『黒』と言われ続けた、
インディゴ・ブルーのリベンジです。
誰が何と言おうと、これはブルーなのです。
前回、インディゴに染めた時のブログ
☆
Hello everyone.
It's Ginger.
This is my vengeance of indigo blue
which everyone said it's "black" last time.
Whatever anyone says, it's indigo blue.
Last time when I dyed my hair indigo
Monday, June 03, 2013
Red Nails, Cloudy Sky, and Chè
以前このブログに書きましたが、ここ数週間、ネイルの勉強をしている友人（タソちゃん）の練習に付き合っていました。
そして週末に、彼女のジェルネイル検定（初級）に、モデルとして参加してきました。
・・・なんて書くと大袈裟ですが、実際に試験を受けるのは友人なので、彼女の緊張をよそに、私はお気楽なものでした。
朝５時起きで大阪南港にある会場へ向かいました。美しく塗られた赤のネイルを、黒い手袋の下にひそめて。
この日の為にせっせとケアをしてきたし、前日の仕込みもバッチリだったので、彼女と一緒に会場への入場の列に並びながら私はわくわくしていました。カップルはいずれも、一方は大きなバッグを肩から二つくらい下げ、もう一方は真っ赤な爪をして、それが映えるように黒っぽい服を着ています。中には真っ赤な爪の男性も多く見られました。きっと彼氏や夫なのでしょう。
会場は広く、初級だけで受験番号が900番台までありましたから、モデルさんも合わせると、1,800人以上もの人がこの日の為に集まったのですからすごいことです。それだけの人たちが同時に同じことをやるって、おもしろい。
練習をしてきた数週間、タソちゃんの頑張りには目を見張りました。
仕事の合間を縫って、とにかく練習を重ねる彼女のひたむきな姿に、私もできる限りの協力をしたくなりましたし、緊張で震えながらも落ち着いて試験を受けきった彼女に拍手！頑張る人って輝いてます。
☆
試験が終わってから、かなり遅めのランチを食べに行きました。
タソちゃんの筆記試験と移動であれこれと時間がかかり、結局乾杯できたのは午後2時半ごろ。
タソちゃんとごはんを食べると、何故かいつもイタリア料理で、今回も行きついた店はやっぱりイタリアン。空っぽになりすぎてわけが分からなくなった胃に、モッツァレラ・チーズとトマトを始め、ガーリックとオリーブオイルのきいたイタリア料理たちはすいすいと吸い込まれて行きました。お酒を飲みながら、彼女と色々な話をしました。
緊張から解放されて、ボーイフレンドとネイルの先生に報告メールを送る彼女は本当に嬉しそうでした。
その後、ネイル用品の専門店にも足を運び、帰りにベトナム料理のお店でチェーを食べました。
チェーとはベトナムのおぜんざいです。一般的にはお豆や果物のトッピングにココナツミルクを合わせて頂きます。とてもカラフルでかわいらしいデザートです。今回頂いたのはクラッシュ・アイス入りのかき氷風の冷たいチェー。
カラフルなチェーを見ていたら、つい『ネイルの柄に良いんじゃない？』なんて言葉も飛び出しました。彼女も『そう、何を見てもネイルのことを考えてしまう』と笑っていましたが、実際デザインを始めるとそういう視点でしかものを見れなくなる気持ちはよくわかります。
ほんの少し雨がパラつき、曇り空の大阪でしたが、静かな夕暮れで、ベトナム料理店の内装が少しノスタルジックな感じも手伝い、もうすっかりリラックスしたタソちゃんと、のんびり何気ないことを話していました。
タソちゃんの頑張りを見て、私も自分の分野で頑張ろうと、元気をもらいました。
ありがとう。また、チェーを食べに行こうね。
I wrote about this before but, I'd been doing practise of nail art with my friend Taso.
Last weekend, as a model, I went to an examination of "gel nails" manicurist certificate for beginners with her.
...well, that sounds like wow, but it wasn't me taking an exam, so I was totally relaxed while Taso was feeling nervous.
We woke up at 5 a.m. and headed to the exam site in Osaka Bay area. I was concealing beautifully painted red nails under the black gloves.
I had been taking good care of my fingers and nails for the exam and Taso's preparation on the day before was perfect, so I was excited while I was queueing up the line with Taso to get inside of the site. All the couples were the same - one was carrying about two big bags on one's shoulders and the other was having red nails and wearing sort of black outfits to make the nails appear more beautiful. Among those models, there were lots of red nailed men. I guessed they were boyfriends and husbands.
The site was huge and there were exam ID numbers of the beginngers in the 900s on the sign. So the examinees and the models made more than 1,800 people and they were all gathered for the day. I think that's astonishing. All those people was doing the same things at the same time...fun!
I was amazed by Taso's effort in those few weeks.
She was practising so hard between her works and she made me want to do as much as I could to help her. I applaud for Taso who overcame extreme strain and pulled it off!
A person who can make an untiring effort is shining.
☆
After the exam, we had very late lunch.
It took quite some time as Taso had a paper exam and the Osaka Bay area was away from the central, so it was around half two when we could finally make a toast.
We don't know why but for some reasons, we always eat at Italian place. So this time, again we ended up in an Italian restaurant. Our empty stomachs were too empty to feel empty, but mozzarella cheese and tomato salad went smoothly down in our stomachs and other Italian dishes with full of garlic and olive oils. We talked about many things over drinks.
Taso was released from tension and happily sending texts to her boyfriend and her nail art teacher. She looked very happy.
After lunch, we went to a shop specialising in nail art products. On the way home, we had chè at Vietnamese restaurant.
Chè is Vietnamese sweet soup normally served with different kinds of toppings such as sweet beans and fruits with coconut milk. It's very colourful and kawaii dessert. This time we had one chilled and with shaved ice on top.
While I was looking at chè, I couldn't help saying "Isn't this perfect for nail art design?". Taso was laughing, saying "Yes, everything makes me think about nail designs." I agree with her a lot. Once you start designing something, you can't help seeing everything from the creator's point if view.
It was sprinkling a little bit and Osaka was having a cloudy sky, but dusk was very quiet. The Vietnamese restaurant's nostalgic interior decoration helped me feeling tranquil. I enjoyed casual conversation with Taso who was completely relaxed by the time.
Her effort made me think that I will do my best with what I do. She gave me lots of energy.
Thank you Taso. Let's go to have chè again.
そして週末に、彼女のジェルネイル検定（初級）に、モデルとして参加してきました。
・・・なんて書くと大袈裟ですが、実際に試験を受けるのは友人なので、彼女の緊張をよそに、私はお気楽なものでした。
朝５時起きで大阪南港にある会場へ向かいました。美しく塗られた赤のネイルを、黒い手袋の下にひそめて。
この日の為にせっせとケアをしてきたし、前日の仕込みもバッチリだったので、彼女と一緒に会場への入場の列に並びながら私はわくわくしていました。カップルはいずれも、一方は大きなバッグを肩から二つくらい下げ、もう一方は真っ赤な爪をして、それが映えるように黒っぽい服を着ています。中には真っ赤な爪の男性も多く見られました。きっと彼氏や夫なのでしょう。
会場は広く、初級だけで受験番号が900番台までありましたから、モデルさんも合わせると、1,800人以上もの人がこの日の為に集まったのですからすごいことです。それだけの人たちが同時に同じことをやるって、おもしろい。
練習をしてきた数週間、タソちゃんの頑張りには目を見張りました。
仕事の合間を縫って、とにかく練習を重ねる彼女のひたむきな姿に、私もできる限りの協力をしたくなりましたし、緊張で震えながらも落ち着いて試験を受けきった彼女に拍手！頑張る人って輝いてます。
☆
試験が終わってから、かなり遅めのランチを食べに行きました。
タソちゃんの筆記試験と移動であれこれと時間がかかり、結局乾杯できたのは午後2時半ごろ。
タソちゃんとごはんを食べると、何故かいつもイタリア料理で、今回も行きついた店はやっぱりイタリアン。空っぽになりすぎてわけが分からなくなった胃に、モッツァレラ・チーズとトマトを始め、ガーリックとオリーブオイルのきいたイタリア料理たちはすいすいと吸い込まれて行きました。お酒を飲みながら、彼女と色々な話をしました。
緊張から解放されて、ボーイフレンドとネイルの先生に報告メールを送る彼女は本当に嬉しそうでした。
その後、ネイル用品の専門店にも足を運び、帰りにベトナム料理のお店でチェーを食べました。
チェーとはベトナムのおぜんざいです。一般的にはお豆や果物のトッピングにココナツミルクを合わせて頂きます。とてもカラフルでかわいらしいデザートです。今回頂いたのはクラッシュ・アイス入りのかき氷風の冷たいチェー。
カラフルなチェーを見ていたら、つい『ネイルの柄に良いんじゃない？』なんて言葉も飛び出しました。彼女も『そう、何を見てもネイルのことを考えてしまう』と笑っていましたが、実際デザインを始めるとそういう視点でしかものを見れなくなる気持ちはよくわかります。
ほんの少し雨がパラつき、曇り空の大阪でしたが、静かな夕暮れで、ベトナム料理店の内装が少しノスタルジックな感じも手伝い、もうすっかりリラックスしたタソちゃんと、のんびり何気ないことを話していました。
タソちゃんの頑張りを見て、私も自分の分野で頑張ろうと、元気をもらいました。
ありがとう。また、チェーを食べに行こうね。
 |
| 検定課題の赤いネイル Red colour for exam |
I wrote about this before but, I'd been doing practise of nail art with my friend Taso.
Last weekend, as a model, I went to an examination of "gel nails" manicurist certificate for beginners with her.
...well, that sounds like wow, but it wasn't me taking an exam, so I was totally relaxed while Taso was feeling nervous.
We woke up at 5 a.m. and headed to the exam site in Osaka Bay area. I was concealing beautifully painted red nails under the black gloves.
I had been taking good care of my fingers and nails for the exam and Taso's preparation on the day before was perfect, so I was excited while I was queueing up the line with Taso to get inside of the site. All the couples were the same - one was carrying about two big bags on one's shoulders and the other was having red nails and wearing sort of black outfits to make the nails appear more beautiful. Among those models, there were lots of red nailed men. I guessed they were boyfriends and husbands.
The site was huge and there were exam ID numbers of the beginngers in the 900s on the sign. So the examinees and the models made more than 1,800 people and they were all gathered for the day. I think that's astonishing. All those people was doing the same things at the same time...fun!
I was amazed by Taso's effort in those few weeks.
She was practising so hard between her works and she made me want to do as much as I could to help her. I applaud for Taso who overcame extreme strain and pulled it off!
A person who can make an untiring effort is shining.
☆
After the exam, we had very late lunch.
It took quite some time as Taso had a paper exam and the Osaka Bay area was away from the central, so it was around half two when we could finally make a toast.
We don't know why but for some reasons, we always eat at Italian place. So this time, again we ended up in an Italian restaurant. Our empty stomachs were too empty to feel empty, but mozzarella cheese and tomato salad went smoothly down in our stomachs and other Italian dishes with full of garlic and olive oils. We talked about many things over drinks.
Taso was released from tension and happily sending texts to her boyfriend and her nail art teacher. She looked very happy.
After lunch, we went to a shop specialising in nail art products. On the way home, we had chè at Vietnamese restaurant.
Chè is Vietnamese sweet soup normally served with different kinds of toppings such as sweet beans and fruits with coconut milk. It's very colourful and kawaii dessert. This time we had one chilled and with shaved ice on top.
While I was looking at chè, I couldn't help saying "Isn't this perfect for nail art design?". Taso was laughing, saying "Yes, everything makes me think about nail designs." I agree with her a lot. Once you start designing something, you can't help seeing everything from the creator's point if view.
It was sprinkling a little bit and Osaka was having a cloudy sky, but dusk was very quiet. The Vietnamese restaurant's nostalgic interior decoration helped me feeling tranquil. I enjoyed casual conversation with Taso who was completely relaxed by the time.
Her effort made me think that I will do my best with what I do. She gave me lots of energy.
Thank you Taso. Let's go to have chè again.
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| チェー大好き！ I like chè a lot! |
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