We are back in Melbourne!

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After months of study tour in Japan, we are finally back in Melbourne! Thank you very much for all the messages while we are away and some of them waited for workshops.

I put several garlic cloves into my garden just before I leave for Japan, and look at these beautiful garlic from the garden! My very first garlic harvest! So happy! Thank you nature!! One clove become one whole garlic, isn’t is wonderful?
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Garlic works so well with Miso and Soy sauce. Garlic Miso! Garlic Soy!  (Oh I need to write about Garlic Miso soon…)  These are my favourite and so glad to make them with my organic super local(from my garden!!)  garlic. Lucky me!

So nice to be back here, beautiful flowers and blue sky, lots of spaces and nice people! Bees seems also happy!

Still got so many photos and article from study tour in Japan. Excited to write more and share with all of you.  December is always busy time of the year. In Japan, we say “month of even teachers are running” ha ha!

Have a nice summer (for those who are in South hemisphere)and have a nice winter ( for those who are in North hemisphere).  Love and greeting from Melbourne x

 

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Garlic soy

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This is so useful thing to have in your kitchen for your cooking.
So simple. So yummy. Amazing aroma.

What you need is only Soy sauce (or Tamari) and garlic cloves!
Peel garlic skin and drop peeled garlic cloves into the soy pot.

That’s it.
Then pure Soy sauce become garlic soy.

Int the soy pot, garlic clove become like this – very black after while.
You can use this clove for your cooking as well. (sumer yummy)
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If you smell this garlic soy, I’m sure you will come up with lot’s of ideas what you want to cook with it. Really beautiful aroma. It stimulates your appetite.

For example, this is what I ate today.
I wanted to make something very quick but yummy. Kind of healthy but not too light.

Umeboshi pasta with garlic soy
Ingredients
Pasta (wholemeal)
Umeboshi
Tuna
and Garlic soy

I use genuine Umeboshi, which I made with my mom.
Wanna know more? about Umeboshi making? ->Making Umeboshi.
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While you are cooking pasta, make Umeboshi into paste using knife.
Mix with cooked pasta and add tuna.
Pour garlic soy at the end and mix. That’s it!

If you have greens from the garden, nice to add.
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Also, if you have seaweed in your pantry, cut them thin and use them as a garnish.
It makes this pasta all of sudden Japanese flavour.
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Hope you enjoy garlic soy x