Nishinihon meihin-ten(part 2)
Some more.
Nishinihon meihin-ten(part 1)
Bonsai Exhibition season has started. We went to Nishinihon meihin-ten in Kurume. Luckily, they allowed me to take photos here they are.
Kangumi(Eleagnus pungens)
Kangumi is one of my husband's favourite varieties.
I think now is the best time.
Bloom bloom bloom
Spring has come already. Our garden is like a beauty contest.
Is this bloom? No, It's a broom!
Is this bloom? No, It's a broom!
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!)
The youngest bonsai apprentice in the world...probably
I hear many bonsai enthusiasts often say "I should have started bonsai from young age".
Glad my son has started already. Now he is into watering.There's a bonsai proverb in Japanese, "Mizuyari san-nenn" which means "Takes 3 years to master watering". He will get it beofre 5!
Glad my son has started already. Now he is into watering.There's a bonsai proverb in Japanese, "Mizuyari san-nenn" which means "Takes 3 years to master watering". He will get it beofre 5!
Seeding in Nov. 2012
This time I sowed Himesyara(Stewartia monadelpha), Akinire(Ulmus parvifolia) and Soyogo(Ilex pedunculosa).
Firstly, himesyara has woken up then Akinire. Soyogo has been sleeping.
