This morning the weather forecast said that the spring is coming late this year...
Right! It was cold this morning and so as yesterday.
But somehow I could tolerate the cold since I believed that the spring is close.
Might better not seen that weather forecast to save utility charges.
Anyway, yesterday, my mom gave me Tsukudani (food boiled in soy sauce) made with Ikanago (sand eel/sand lance).
We call it "Ikanago no Kugini" in Japanese.
My grand mother, who lives in Kakogawa city (Hyogo prefecture), cooks a few kilograms of "Ikanago no Kugini" every year.
Ikanago no Kugini is a famous Tsukudani in Hyogo prefecture.
It is usually cooked and eaten around the end of February or early March, when the fish is about an inch long.
After its season, Ikanago goes deep in the sea where is cooler.
Then it goes under the sand and aestivate.
I love to eat Ikanago no Kugini every year.
I think I need to learn how to make this from my grandma someday.
Few years ago, I made lunch using Ikanago no Kugini for Ohanami (cherry blossom viewing).Those flowers are Sakura (Cherry Blossom) made from thin slices of ham.
The green vegetable is field mustard.
The recipe in detail is here.
I never forget that my boyfriend forgot to take it with him.
Okay, I'm kind of drowsy, so see you again tomorrow.
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