On 2/5, I attended the award ceremony of 青の洞窟 (Ao no Doukutsu) idea recipe contest. I happened to appear on the news article, too. (I'm wearing the blue cardigan.) The result page was released on 2/25! Again, I found myself on the image. Blue color stands! hehe
On 2/13, surprisingly, my "Yummy Salty Tofu" ranked the 1st on Lettuce Club's website. Salt, sesame oil, and garlic really work up the appetite! Yummy yummy!
From left to right image, on 2/14, 10th person photo reported my "Lucky Bean Rice" at Cookpad. I cooked rice using the lucky beans which was leftover from the bean scattering on Setsubun (2/3). On 2/18, 10th person photo reported my "Melting Heart Vegetable Curry and Rice" and "Kimpira Stir-Fried Mizuna and Chikuwa". Thanks!!!
On 2/22, I won the grand prix at COBON recipe contest. COBON is a wild yeast drink product. It is honey-sweet syrup, so you can use it instead of sugar. Wild yeast is used to produce fermented foods such as miso, soy sauce, sake, etc... Lately, Japanese lack wild yeast due to the dietary habits imported from Western countries, therefore COBON was made and consumed over 60 years (since 1950) to help ferment foods you consume, not to decompose in your stomach! Anyways, I added COBON to my everyday soy banana smoothie with a hint of ginger ;)I think I expect nothing for April, since I cannot enter any contest in March due to the removal stuff. Hopefully in May!?!?
Please click below and vote for me.
