Last year I went with local photos of Shiga, I thought this year I would go with photos of some of the food I've been so lucky to have here in Japan this year. Thank you to M. and and also to my Father-in-law for many of these.
ITADAKIMASU
ITADAKIMASU
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| Lotus bulb |
"In its simplest form, Itadakimasu 頂きますいただ is used before receiving something. That's why the most common itadakimasu translation is:
頂きます（いただきます）
TO RECEIVE; TO GET; TO ACCEPT; TO TAKE (HUMBLE).
This explains why you say it before you eat. You're "receiving" food, after all.
Itadakimasu (and its dictionary form itadaku 頂くいただ ) comes from Japan's roots in Buddhism, which teaches respect for all living things. This thinking extends to mealtime in the form of thanks to the plants, animals, farmers, hunters, chefs, and everything that went into the meal".
2018 (38)
I've highlighted/recommended a post each month, Ramaswami's monthly newsletters are always recommended.
I've highlighted/recommended a post each month, Ramaswami's monthly newsletters are always recommended.
November (2)
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| Vegetable teriyaki |
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| Ozoni |
October (3)
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| grilled mackerel (saba shioyaki) |
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| Korean Nabe |
September (6)
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| Ishiyaki bibimbap |
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| Oden |
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| Kinchi Ramen |
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| Unagi |
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| Unagi |
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| Aubergine Unagidon style |
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| Matcha ice cream |
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| Cremia soft cream with a dusting of matcha |
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| Tempura night |
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| Aubergine with ponzu |
Upanishad Vidyas - June 2018 Newsletter from Srivatsa Ramaswami June 2018 Newsletter from
May (1)
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| ? |
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| Shime Saba Oshizushi ( pressed marinated mackerel sushi) |
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| Norimaki |
April (4)
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| ? |
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| vegetarian ramen and gyoza |
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| roll your own sushi |
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| yaki onigiri |
March (6)
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| lentil pasta with fennel |
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| caramel gelato |
Bhagavad Gita as taught to Srivatsa Ramaswami by his teacher T. Krishnamacharya.
Dhruva - March 2018 Newsletter from Srivatsa Ramaswami-
February (7)
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| Okonomiyaki |
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| salmon and miso parcel |
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| yellowtail teriyaki |
January (2)
*
Previous years.