Friday, November 22, 2013

Back in Japan (November 2013)…Donabe Photo-shoot in Iga (Day 2)

Me and Kyle at Omoya

November 6 (Wed)

We started our morning by having breakfast with Nagatani family at Omoya.

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Plain "onigiri" (rice ball) of local Iga rice, made in donabe rice cooker, "Kamado-san", was simply amazing.

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With miso soup (cooked in soup & stew donabe, "Miso-shiru Nabe"), freshly-roasted nori seaweed, homemade pickles etc., we were all smiling happy people.

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I felt so much energy and was ready for some work in the farm. We went to their family farm to harvest some vegetables to use in the dinner tonight.

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For some more vegetables, we also visited their friend's farm. I really enjoyed harvesting all the fresh seasonal vegetables. For meat, we went to Moku Moku Farm, which is a popular local farm and they are known for premium Iga Pork and sausages. At Moku Moku, we took a lunch break with their sausage sandwiches.

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Once we were back in Omoya, Isako, Isako's mom, Kyle, and I started cooking for dinner. Tonight, we were going to make 9 different donabe dishes together!

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With Moku Moku Farm's sausage, I made simple pre-dinner snack by smoking it in donabe smoker, "Ibushi Gin". We gathered at the "engawa" (veranda) and enjoyed it with donabe-chilled beer. Excellent!

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More cooking in the kitchen. Robbie-san from Japan Times visited us to see our donabe cooking.

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Lots of photo shooting. And, yes, we ate everything and also enjoyed sake. Great fun.

Happy donabe life.