Gifts from Tacoma, Washington

I said "recently" in my video, but actually it was in January, my friend (host sister) Mandi, sent me some gifts from Tacoma, Washington!


Estrella Soap: all natural, handmade, vegan soap.


Libertine Salt:
“Trifecta” combines Alaea Red Hawaiian Sea Salt which contains trace minerals and iron oxide rich red baked clay, Hiwa Kai Black Hawaiian Sea Salt which contains activated charcoal and trace minerals and Himalayan Pink Salt which contains 84 trace minerals.


Brown-Haley: creator of Almond Roca.


Smoked Salmon: the Pacific Northwest is famous for salmon.


Mad Hat Tea: shop in downtown Tacoma, owned by Mandi's friend :)


Ghirardelli Chocolates: not a local company but she sent me for fun


Bee Butter Bar: filled with creamy shea butter, golden jojoba, and packed with natural anti-oxidants.


Thank you Mandi XD

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Royal Hawaiian Hotel @ YouTube

This is the 20th hula dancing video :D

This song was written in 1927 by Mary Robbins and Johnny Noble for the grand opening of the now-pink Royal Hawaiian Hotel.

The song describes the beauty of the hotel: velvet beds, green marble walls, and the arching rainbows of Waikiki.

Unlisted hula dancing playlist is shared on my facebook page.
You can find this video there :)

※Tipness（ティップネス）のHULA HULAで習った Royal Hawaiian Hotel（ロイヤル ハワイアン ホテル）の振り付けをビデオに記録♪ シンガーでクムフラ（古典フラの継承者）Sandii（サンディー）さんのアロハセラピーな楽曲です。見たい方は私のチャンネルに登録してリクエストメッセージを下さい☆

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How to Make Mizu-Yokan (Japanese Soft Azuki Bean Jelly) - Video Recipe

Mizu-Yokan (Soft Azuki Bean Jelly) contains more water compared to the regular Yokan, as Mizu means water in Japanese.

Mizu-Yokan (Japanese Soft Azuki Bean Jelly)

https://www.youtube.com/watch?v=BlqvMeIki4Y

Though it is a refreshing Japanese summer treat, people in Fukui prefecture eats it in winter, like you eat an ice cream in warm room in winter. hehe

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Mizu-Yokan

Difficulty: SUPER EASY
Time: 15min + 2hrs cooling time
Number of Servings: 16 pieces

Necessary Equipment:
18cm (7inch) square cake pan

Ingredients:
400g (14oz.) Koshi-an (sweet Azuki red bean paste without skins)
300ml water
4g (2 tsp.) Kanten powder (agar-agar powder)
a pinch of salt

Directions:
1. Mix water and Kanten powder (agar-agar powder) very well in a pot. Bring to a boil and boil for 2 minutes. *or use as directed on its package
2. Stop the heat, add Koshi-an and mix well.
3. Add a pinch of salt to taste and mix well.
4. Pour it into a square cake pan (or any container is ok) and cool in the fridge for 1-2 hours until firm.
5. Cut into desired pieces to serve. You can use a cookie cutter to make it cute :)

↓レシピ（日本語）
http://www.cooklabo.blogspot.jp/2014/04/blog-post.html
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