Hello! We have clear blue autumn sky almost daily since the last storm on Sunday! I enjoy walking to the station because there is a cool breeze outside :)
However, I am drowsy all the time. Last night, I couldn't stay up to finish my diary. Also, this morning, I couldn't wake up on time! It's too early to hole up...
Anyway, today I want to write about a traditional way to cut eggplant. Why I write this is because I want to translate my eggplant recipe which requires this preparation procedure ;)
The procedure is called "Chasen Nasu".
Nasu is eggplant. Chasen is a bamboo whisk for traditional Japanese tea ceremony called "sado". It is so named because they look similar.
The image on the left shows the directions.
1. Use small eggplant. Put knife at the stem end, turn around, and make an incision around the stem end.
2. Remove the stem part by hand.
3. Make thin lengthwise cuts in eggplant.
* Pictures are from tepore.
By the way, there are many other traditional ways to cut and peel ingredients in Japanese cooking! This site shows some examples.
I heard of vegetable surcharge the other day, but still not seeing the effect on the prices. We can still purchase 5 large eggplants (when in season) for 100yen (approx. $1)! Hope things won't get worse all of a sudden...
Today, the gym is closed, so I am thinking of going out for a dinner with my boyfriend! Believe it or not, I go to the gym every day for an hour!!!
You all have a nice evening, too :)
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