Aojiso Flavored Natto Dressing Salad - Video Recipe

Hello! Today is Friday!
I can't wait for the weekend to begin!!!

Yesterday, I realized that my "Aojiso Flavored Natto Dressing Salad" is now introduced at Riken's Aojiso 20th Anniversary website!
You can vote for a recipe on this anniversary website, but I guess it is hard to figure out how...

I wrote about this recipe before, but I haven't translated it yet, so today I will :)








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Aojiso Flavored Natto Dressing Salad

Difficulty: Very Easy
Time: 3min
Number of servings: 2

Ingredients:
1 package (1.7oz.) ground Natto (traditional Japanese food made from fermented soybeans)
2 tbsp. Riken's non-oil Aojiso (Shiso/perilla leaves) dressing or any other Japanese-style dressing of your choice
2 servings Japanese-style mixed salad pack of your choice
chopped scallion (green onion)
Kizaminori (finely shredded Nori sheet)

Directions:
1. Mix ground Natto and the dressing.
2. Place salad on a platter, pour Natto over, sprinkle with Kizaminori and chopped scallion on top and serve.

レシピ（日本語）
http://cooklabo.blogspot.jp/2008/02/blog-post_19.html
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On Wednesday, I got all my cavities fixed!
Now I can see my orthodontist again :)
I can't wait to get my teeth straightened!

See you next week!

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My Accomplishments

Today, I am very upset about my supervisor.
We three run websites.
My supervisor and my co-worker (both men) got promoted but I didn't.
It is not fair!!!
Is it just because I'm a woman?

Anyway! Just for a change, I will list my accomplishments.

On March 21st, I won an outstanding performance award at metabo-help.com.
They asked for recipes to fight metabolic syndrome. My award winning recipe is "Salty-Sweet Miso Fried Daikon Radish and Almonds". The miso I used is Tenmenjyan, which is sweet miso of China. Daikon Radish and Almonds are high in vitamines and mineral. There are abundance of oleic acid and magnesium in Almonds.
Hope this recipe is good for anti-obesity!

On April 26th, I won a special award at the egg recipe competition again.
This competition was organized by Nosan Corporation, the producer of "Yodoran" Hikari brand of iodine-enriched eggs.
This time, they put out a call for spring bento recipes that use "Yodoran".
I made "Easy Spring Soboro Mazezushi".
It is sushi rice mixed with soboro (Japanese dish, usually made with minced chicken) and vegetables.
I cut the usuyakitamago (crepe style fried egg) into flower shapes using a cookie
cutter and decorated on top.
My boyfriend loved it, because he likes soboro gohan ;)

On April 28th, I won Tomisen award.
Tomisen is a website that deliveres homemade soba (or udon).
Their soba and it's sobajiru (stock sauce for soba or udon) have an authentic flavor.
Therefore, they asked people to use their sobajiru for other recipes.
I created "Sobajiru Marinated Tomatoes".
The recipe is similar to my Dashi Marinated Tomatoes.
I soaked peeled cherry or grape tomatoes in sobajiru.
They were juicy and delicious!!!
The recipe was so easy that I didn't expect to receive an award though.

Then on April 28th, my "Ethnic Style Stir-Fried Beef and Vegetables" was introduced at Vegete's website.
I wrote about vegete before.
This time, Asahi put out a call for recipes to go with the beer, that could be made
within 30 minutes.
I used a lot of vegetables that enhance stamina to enjoy drinking :)

Okay, time to go.
Might see you next week... hopefully tomorrow!

Please click below and vote for me.

Kashiwa Sekihan

Hello!
It is nice and clear today but it seems like I caught a cold :(
I don't feel good since I went to Yokohama.
I guess I played too much. Ha-ha.

Today, I am pretty busy, because it is after the holidays, so I will write briefly about my recipe for Children's Day in Japan.

May 5th is Children's Day, called "Kodomo no hi" in Japanese.
It is also Boy's Day, called "Tango no Sekku" in Japanese.
On this day, children display samurai swords, armor, and Kintaro dolls.
Two important symbols of Children's Day are carps (Koinobori) and irises (Shobu).
Traditionally, families fly carp kites with a carp representing each son.
The shobu has long leaves that resemble swords. Boys traditionally take shobu leaf baths on this day.

On this day, we eat "Kashiwamochi".
It is a sweet rice cake wrapped in kashiwa (oak) leave.
Usually, sweet bean paste or sweetened miso paste is used inside the cake.
The reason oak leaves are used relates to the fact that these leaves don't fall until a new sprout appears. For this reason, people eat Kashiwamochi to ensure their family name will last forever.

Also, "Chimaki" is traditionally served on this day.
It is a sweet rice cake wrapped in a bamboo leaf.

Last year, I made "Kashiwa Sekihan" for him.
As I said before, he likes neither sweet stuff nor mochi, so I made it for him instead.
I wrapped Sekihan (sticky rice steamed with azuki beans) in kashiwa (oak) leave.
The slight salty flavor of kashiwa (oak) leave went good with Sekihan!


However this year, I asked my boyfriend to get some Kashiwamochi.
He first didn't say yes... but I forced him :)
Anyway, we had a good time!

Okay, see you tomorrow!
I hope I can write my recent events.
All about recipe contests though.

Please click below and vote for me.