Foodie Diary
Ono Karori
The leaves have fallen from the trees, ushering in winter.
The autumn season of appetite is almost over.
Did you all enjoy a lot of delicious food?
This fall, I used the excuse of being breastfeeding after giving birth to be absorbed in baking. I made and ate sweets every day.
Blueberries, Russian olives, persimmons, and Ryutaro pumpkins (pumpkins grown by my father-in-law) from the garden.
Use what's in season around you at the time to make jams and sweets with your children.
I feel like it would take twice as long to make it with the kids, but...
I found the simple questions and inquiries to be interesting and I found the time I spent there to be very fruitful.
For example, if you try to add salt to the ingredients of a sweet,
"Why do you put salt in sweet things?"
I am asked.
"Because the sweetness really stands out."
Even though I understand that, I don't know why it stands out...
There are many such realizations.
My knowledge of cooking is pretty vague, and in fact I know absolutely nothing about the science behind it.
I'm not really good at it.
However, I thought it would be interesting to actually cook with my children and have questions, so I decided to turn my attention to knowledge I had no idea about, starting with the things I ate every day.
I've started keeping something like a diary to record the things I create.
When I write down my questions, I include not only my questions, but also what I found delicious, what I discovered, things to be careful of, and my children's reactions, and I also add pictures.
I feel like this is fun and I have a positive response, and from now on I'll be exploring every day how I can connect it to my planned temple school, mountain activities, and book publication.
I'll write down my frustrations and the times when things don't go well. The word "delicious" appears frequently in this foodie diary, just like me.
I hope that I can share as much deliciousness with everyone as I write.
Ono Karori
