Nishinihon meihin-ten(part 1)
Bonsai cooking
For those bonsai people who live in out of Asia, I'll give you a recipe with easy stuff.

You will need, clockwise from top: a piece of cream cheese, chocolate cream(I used dried seaweed instead), sausage, a slice of bread, a small cutting knife, peanut butter, broccoli and butter.

First, spread chocolate cream on the bread to make a jiita.

Second, make a pot with cutting sausage.

Finaly, spread peanut butter and cream cheese to make a trunk, jin and syari by using a toothpick,then put broccoli as foliage.

This time I used a photo above as a sample. It's really fun! Create your own ideal tree...on a bread.

You will need, clockwise from top: a piece of cream cheese, chocolate cream(I used dried seaweed instead), sausage, a slice of bread, a small cutting knife, peanut butter, broccoli and butter.

First, spread chocolate cream on the bread to make a jiita.

Second, make a pot with cutting sausage.

Finaly, spread peanut butter and cream cheese to make a trunk, jin and syari by using a toothpick,then put broccoli as foliage.

This time I used a photo above as a sample. It's really fun! Create your own ideal tree...on a bread.
Bonsai Bento
While I'd been in hibernation, I made some bonsai bento for my husband.

This is my first attempt. I like netaku part personally. It's made from sio konbu(salted kelp). The trunk part is made from sweetend miso, and the foliage is broccoli.

This is bunjin. I think this was misfire. The trunk was too straight.

Another misfire. It's momiji...I suppose so.

The worst one was this Ume. Looks like petsed flower. You'll never know this as ume till I tell you so. Literally, I made this from ume paste.


My favorite one. Sakura(cherry blossoms) is a sliced ham.



Ginko. made from takuan(pickled raddish).

Oops, last photo is not bonsai as you can see. I made it for a joke.
OK, lunch's ready. Itadaki masu! (bon-saippetit!)

This is my first attempt. I like netaku part personally. It's made from sio konbu(salted kelp). The trunk part is made from sweetend miso, and the foliage is broccoli.

This is bunjin. I think this was misfire. The trunk was too straight.

Another misfire. It's momiji...I suppose so.

The worst one was this Ume. Looks like petsed flower. You'll never know this as ume till I tell you so. Literally, I made this from ume paste.


My favorite one. Sakura(cherry blossoms) is a sliced ham.



Ginko. made from takuan(pickled raddish).

Oops, last photo is not bonsai as you can see. I made it for a joke.
OK, lunch's ready. Itadaki masu! (bon-saippetit!)