NEW iSi Twist'n Sparkle Beverage Carbonation System (How to Make Soda) - Video Recipe

Insert charger, twist and sparkle!!!


http://www.youtube.com/watch?v=oWddNNiPypE

In this video, I sparkled:
- Water 水
- POM Juice (100% Orange Juice) ポンジュース
- Triple Berry Vegetable Juice カゴメ 野菜生活１００Ｒｅｆｒｅｓｈ！ トリプルベリー＆コンコードグレープ
- Plum Wine 梅酒



As for the juices, I think 300ml is enough. When I sparkled 750ml... it exploded! and the same for 350ml...

Twist 'n Sparkle BLOOPER video is here
http://www.youtube.com/watch?v=NQFy5y3XGOk

((Fizz up any beverage!))
Sparkling Drinks & Water
Fizzy Fresh Cocktails
Exciting Desserts

((Instant sparkling fun & taste!))
Directly carbonates your beverage of choice.
Keeps your drink sparkling for several days in the fridge.
Eliminates the need to purchase bottled soda water.
Won’t take up valuable countertop space.
Easy to use and clean.

((Directions))
1. Fill the bottle with pre-chilled beverage ingredients (no fruit pulp).
2. For water, fill to the upper fill mark (950 ml marked as “pure water”.
3. For juices or beverage creations, fill to the lower fill mark (720 ml, marked as “other drinks”) or BELOW!
4. Open the sparkling wand all the way, insert the iSi Twist ’n Sparkle beverage charger and close the sparkling wand.
5. Place the filled sparkling bottle on a stable surface. Screw the sparkling wand into the sparkling bottle until the gas is seen flowing into the bottle. Wait about ONE MINUTE until you no longer hear the hissing.
6. When the venting has ended, slowly unscrew the sparkling wand and remove it from the bottle.
7. Enjoy your fizzy beverage!

Cold is key!!! Pre-chill liquids for maximum fizz.

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/04/sodaak.html

I guess any Beverage Carbonation System has the RISK of explosion, so pls take care! And, so do I!!!

Product I bought:

ツイスパソーダで炭酸水が作れちゃう！ヨーロッパ生まれの炭酸製造マシンで、フレッシュジュー... 価格：6,980円（税込、送料込）

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Ikanago no Kugini 2013

I am posting this every year XD LoL

"Ikanago no Kugini" (いかなごのくぎ煮) is my favorite tsukudani (food boiled in soy sauce) made with Ikanago (sand eel/sand lance).

Ikanago no Kugini is a famous Tsukudani in Hyogo prefecture. My grandma, who lives there cooks a few kilograms of Ikanago no Kugini every year for us in Tokyo.

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.

This year she sent us in the beginning of March again, along with Kuki wakame no tsukudani (stem of wakame cooked with enoki and shiitake mushrooms)!



They both go great with rice!!!



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How to Make Inarizushi (Party Bento Lunch Box) - Video Recipe

Inarizushi (稲荷寿司) is a pouch of aburaage (fried tofu) filled with sushi rice.

This recipe is perfect for parties or any kind of event!

In this video, I will show you how to arrange Inarizushi for Hanami Bento (Bento box for Sakura / cherry blossom viewing).

Compared to the store-bought Inariage (flavored Aburaage) they are not too sweet but very mild in flavor. Good for your health! Yummy!!!


http://www.youtube.com/watch?v=7u8wzq0F5bM

In the end of this video, I will share with you some clips from Sakura viewing we went this weekend. Unfortunately Sakura trees were not in full bloom and the weather was cold and cloudy… However, many people were enjoying Sakura :)



---------------------------------

Inarizushi

Difficulty: Easy
Time: 1hr
Number of servings: 14 pieces

Ingredients:
660g (1.5lb.) cooked Japanese rice (short-grain rice)
A
* 3 tbsp. vinegar
* 1.5 tbsp. sugar
* 1 tsp. salt
7 Aburaage (deep-fried tofu pouch)
B
* 3 tbsp. soy sauce
* 3 tbsp. Mirin (sweet sake)
* 3 tbsp. sugar
* 300ml Dashi broth or water
roasted white sesame seeds if desired
((Toppings - if desired))
* Ikanago (boiled sand eel) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + Kinshi Tamago (shredded egg crepes)
* Ikura (salmon roe) + crab meat
* Shiso leaves + Shirasu (dried baby anchovy)
* Kamaage Sakuraebi (small shrimp) + grated ginger

Directions:
1. Place the Aburaage on a cutting board and trace the Aburaage with a chopstick to make it easy to open. Then cut in halves and open. If you want to make a change, you can turn the skins inside out!
2. Put the Aburaage in boiling water for a minute to remove the excess oil. Drain in a strainer and soak them in a bowl of water to cool. Stack up 3-4 pieces at a time, then drain well (press with your hands) like you make a rice ball.
3. Put B and Aburaage in a medium pan, then bring to a boil. Turn the heat down to low and cover with an Otoshibuta or a wooden drop-lid (you can substitute it with with a sheet of aluminum foil and use any small lid or a plate as a weight if needed) and allow to simmer until the liquid is reduced to 1/4. Stop the heat and let them cool completely.
4. Make Sushi vinegar by mixing A (or use store-bought Sushi vinegar). Add the Sushi vinegar while the rice is hot and slice through the rice using a rice paddle to separate the grains. Mix sesame seeds in the Sushi rice if you like. Divide the rice into 14 equal portions. Wet your hands and make small balls of Sushi rice.
5, Take a piece of Aburaage and lightly press with your hand to remove the excess liquid. Open the pouch and fold back the cut edge to make it easy to stuff the rice. Stuff a ball of Sushi rice to the corners of Aburaage with your fingers, then close the pouch.

Leave the pouch open and top with your favorite toppings, if you like :)

Other Side Dishes:
Karaage (Japanese Fried Chicken) 鶏の唐揚げ
http://www.youtube.com/watch?v=bam1EE5NqhA
Simmered Potato Pork Roll じゃがいもの豚肉巻き
http://www.youtube.com/watch?v=GpunklDLlZE
Vegetable Teriyaki Beef Rolls 野菜の牛肉巻き照り焼き
http://www.youtube.com/watch?v=YJdo9BntgIA

レシピ（日本語）
http://cooklabo.blogspot.jp/2013/03/blog-post_27.html
---------------------------------

What is Ikanago?
http://createeathappy.blogspot.jp/2013/03/ikanago-no-kugini-2013.html

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