After seminar 枇杷の葉酒

Biwa 1

 We had good seminar last Summer, a teacher from Japan. This style (By  Fujishima Sensei) call Bunjin which inspired Chinese literati painting using unusual material and may be freely arranged to express one’s subjective view of plants. Using Biwa (Loquat) branch and Curcuma (kind of Turmeric, ginger family) good seminar make good result too!

去年の夏日本から藤島先生を招いてセミナーが開かれました。文人調で枇杷とクルクマです。枇杷とウコン!セミナーも良かったんですが更にもっと良い事が。

 

 

I collect all Biwa Leaves (after seminar )and made Biwa Shu.( Biwa leaves in Vodka ) You need to wash leaves carefully specially hairy back (!?) using teeth brush to remove them!
葉を持って帰って枇杷の葉酒を作りました。 葉を洗ったら裏にある毛を取り除くようにブラシで擦ります。

 

Biwa3After drying leaves cut into 2cm and put them in the bottle and pour vodka till cover the leaves completely. It will be ready after 3 months. ( take out all leaves after 3-6 months)

完全に乾いたら2cmぐらいにカットしビンにウオッカで葉が隠れるまで入れます。3ヶ月位から使えるますがもっと置いたらもっと良い物が出来そうなので1年漬けました (3-6ヶ月で葉を取り除いたほうがいい)。

Biwa4

This is one year old, I will call this Buddha’s healing Vodka. You can drink to help intestines, put it on if you have bitten or itchy skin or mouth ulcer etc…Good for baldness? Super natural medicine. ( you may filter with coffee paper and dilute with water)
1年後お釈迦ウオッカの出来上がりです。毛が気になる人はコーヒーフィルターで漉して少し薄めてから飲む、付ける,うがいをする何でもやってください( 禿にも良いって誰か書いてました)。顔が痒いの治りました。

 

 

 

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Hand made Umeboshi 手作り梅干

I love Umeboshi (Japanese pickled plum) and I was wondering if I could make it (easily)?

I found a good website, using only a Ziploc bag and salt!

I reduced the quantity of salt used ( usually20-10%), it’s better not too salty, however for a beginner it’s safer to use more.  My conclusion was to use 14 % salt, 2% fruits acid and a bit of  vodka.  I found the plums in an Arabic food store  (left).  The ones below are ordinary English plums.

That’s it.

After 3 months they are ready to eat.

梅干が大好きなんですと英語で書きましたが..あの酸っぱいのが堪らなく,体に良さそうでしかも外国にいるとないものねだりで食べたいでも高い。買うかどうか迷ったあげくの行動です。小さい方はアラビックのお店、大きいのは何処でも売ってるプラムです。

ボールに少々ウオッカをいれ洗って置いた梅をころがし消毒。クエン酸2%と塩14%を混ぜた物をジップロックに入れるだけ(でもただのナイロンの袋でも大丈夫)そして軽く重しを置く。2-3日で梅酢が出てきます。(大体この段階で梅酢が袋からもれるので面倒な人はそのまま)広口ビンに入れてそのままです。干してもいません。でも酸っぱくておいしいー!梅漬けの出来上がり。

umeboshi

Anual Print Exhibition

festival of print.jpg

 

EXHIBITION

The Art Pavilion

Clinton Road, Mile End, London E3 4QY

December 1st – December 10th. Opening times: 11am – 6pm daily.

PRIVATE VIEW

Thursday 30th November  6pm – 9pm (all welcome)  

EAST LONDON PRINTMAKERS

Click to see all artist—>    http://festivalofprint.com/artists/

 Exhibition Opening Event Thursday 30th November 6-9pm Speaker Shezad Dawood Speeches, Box Set Launch, prizes 6.30pm

Family drop-in print workshop Saturday December 2nd 2-4pm run by Ann Norfield First Thursday Event Thursday December 7th 6-9pm including drop-in screen print workshop by Jairo and Nicola.

East London Printmakers Open Studio Event Saturday December 9th 12- 4pm at 42 Copperfield Road E3 4RR. Workshops, including drop-in screen print workshop by Jairo and Nicola, demonstrations, artists stalls, sale of print

100 x Madonna Exhibition

PowerPoint Presentation

WEBSITE AND CATALOGUE: WWW.ARTCATCHER.CO.UK

Accompanying Workshops and Events
Please consult our website www.artcatcher.co.uk
Family Triptych Creation – Paper MakingLife Drawing – Clay Workshop – Gong Meditation – DanceBeliefs and Common Ground Conversation.

久々の投稿あっと言う間に9月です。カタログ作りが速かったのでぜんぜん終わってないものが載ってますがやっと間に合いました。。。。鬼子母神見に来て下さい。

Haven’t finish paiting when this catalogue were made, but finaly finished!

Painting on fabric ‘Kishibojin’

ELP Annual Show 2015 Come to see my cats

East London Printmakers at
Embassy Tea Gallery

 

16th – 27th September 2015 10:30-6:00
Private View 15th September 2015  6-9pm
all welcome

 

For the second year running East London Printmakers is pleased to present its Annual Show at Embassy Tea Gallery.             http://www.embassyteagallery.co.uk/

We are pleased to announce that this year, Anne Desmet, RA, RE, well known wood engraving artist and former editor of Printmaking Today, will be opening the exhibition.

On Friday 25th September, Jairo Zaldua and Nicola Green will be holding screen printing workshops during the South London Art Map open event. Here you’ll have the chance to design, print and take away your own screen print.

East London Printmakers is an independent, artist run studio based in London Fields. Our aim is to provide professional and affordable printmaking facilities for artists and designers and to create opportunities for them to discuss and exhibit their work. We offer Open Access for screen printing on paper and fabric, etching and relief and run a variety of courses and residency schemes.

The studio’s latest box set edition of prints, which is held in the print collection of the V&A Museum, will be on display at the exhibition.

 

 

The 31st CGP London Annual Exhibition

 batter--fly-1Batter -Fry  (Etching)

disturbed-2Disterbed (Etching)

 

 

Private View: Friday 7th August 2015 from 6 – 8pm.

Exhibition: Saturday, 8th August – Sunday, 23rd August 2015.
(Open Wednesday – Sunday 11.00 – 17.00)

CGP London

Southwark Park London SE16 2UA

http://www.cgplondon.org/index.php

+44 (0)20 7237 1230

Umeboshi season again 梅干アプリコットの季節

apricot 1

Apricot 1kg  Salt 11% ( 110g) fruit acid 2% (20g) Bit of Vodka.

Wash ,dry, quickly dip in Vodka then put them in the container (wipe with Vodka) and sprinkle salt over it.

アプリコット1kg 塩11%(110g)クエン酸2% (20g)ウォッカ 少々。

軽く洗い干してウォッカにくぐらせビン(ビンもウォッカで消毒)へ, 塩を振り掛ける。

I find  normal Apricot takes longer to produce water, but you don’t need more salt just be patient. This time I used big glass jar,  just incase ziplock burst because you will look and touch it too much !

アプリコットですが硬めを選んだのと大きいので塩がしみこんでいくのが遅いです。水が出るのもゆっくりです。おと年作ったとき3ヶ月後に味見したらアプリコットそのまま。。。。それで塩もクエン酸ちょっと足しました。その結果かなり塩からく酸っぱい梅干が出来ました。今回は塩の分量もクエン酸も控えめです。それとビンを使いました。何故かっていうと毎日ひっくり返して見たりするうちジップロックに穴が開いたからです。適当な割には気にしてる。。。

apricot 2 After a few weeks looks beautiful… leave this around 6 months.

綺麗なオレンジ色になってます(というかはじめっから?)。どんどん水が出てきて6か月ぐらいほっておきます。

apricot 3After 6 months looks like Umeboshi and take them out from water. Keep that water and I use as vinegar. specially nice for salad dressing.!

6ヶ月もすると見た目も味も梅干のになります。梅酢はとっておいてオリーヴオイルと混ぜると香りのよいドレシングになります。

Trial    おまけ

green gage1Fresh green gage looks very much Japanese Green Plum (Ao ume). Plum made good Umeboshi before maybe this one will be good!?

綺麗な緑がしがすがしい。青梅のような。。プラムできたんだからこれでも行けるか?もしかすると。。。

green gage 2After few weeks。looks something else…

腐ってる。。。。。

Green lucky Sweets, 蓬餅を作りたいが。。

yomogi

I wanted to make Yomogi mochi  which is green sticky rice sweets. Yomogi is Japanese mugwort in English. Mugwort is used for moxa (a traditional Chinese therapy, collect whitish hair from back of leaves. insane !) use for bath, foods etc lots of benifit. You can find any where in Japan, but not in London. I can use Green Tea but keep for last resource.  luckily my friend Nana gave me moroheiya powder!

蓬餅が作りたく生えてる所を探したんですがなかなか見付らないんです(ロンドンでは)。日本だと道路の脇や海や川の近く、これでもかってぐらいあります。最後の手段は抹茶でも良いですが。。。そんな事を話していたら奈々ちゃんがモロヘイヤの粉をくれました。これは第二の蓬餅になるか!

moroheiya

 

Cleopatra loved Moroheiya for her beauty!  (grind from dried leaves)。This plant has stickiness (It’s good for you).  モロヘイヤの葉を挽いた物です。一瞬餅だと思ったでしょ?。ねばねばーしてませんまだ。
moroheiya 2

Mix with rice powder ( green bag ) and water then microwave for a few minutes . 水といつもの緑の米の粉と混ぜた所 (量はいつもの適当)そしてチン。

moroheiya3

Wrap Anko ball , It’s healthy and tasty green lucky sweet.

餡子を包めば見た目蓬餅!( 若さかを保つ 和菓子です)