☆　C A ♪ ♪ E G G I O　の 部屋　☆

I'm back from Japan !!!!
What a sadness -------- I WANT TO GO BACK TO TOKYO !!!!!!!! >.<

Here are the pictures of my

FIRST TRAVEL TO JAPAN !

There are a lot of pictures ^^" So take your time to watch them ^_^

ENJOY !

My First Time in Japan

Tokyo Metro


[ italian translation - click here ! ]

No words today ! Only pictures ! Pictures about this wonderful city !

T O K Y O !

And a map of Tokyo SubWay ! *^_^*

Tokyo - Shinjuku - Nakanosakaue * * * MARUNOUCHI LINE
Shibuya * * * HANZOMON LINE
Ebisu - Roppongi - Hibiya - Ginza * * * HIBIYA LINE
Kasai * * * TOZAI LINE
Asakusa - Narita * * * TOEI ASAKUSA LINE

KiSSes !!! And see you soon ! :D

Enjoy enjoy enjoy !!!

Tokyo Tower	Tokyo Tower view	Tokyo Tower view	Tokyo Tower view

Roppongi Hills	Roppongi Hills & Tokyo Tower	View from the top of Roppongi Hills	Roppongi Hills

Odaiba	Odaiba	Odaiba wheel	Panoramic view

Rainbow Bridge	View from the Bridge	View from the Bridge	View from the Bridge

Ginza road	Ginza	Ginza	Another road in Ginza

Shibuya	Shibuya	Shibuya	Shibuya

Shinjuku "LOVE"	Shinjuku	Shinjuku	Shinjuku

Asakusa Temple	Asakusa Temple	Asakusa Temple	Asakusa Temple

Ebisu	Ebisu view	Ebisu view	Ebisu

Tokyo Dome	L' Aqua	Korakuen sunshine	Korakuen

Kasai - Edogawa ku	Kasai	Kasai	- Tokyo Disney Land - Kasai

Seiroka	Seiroka	Seiroka	Seiroka

Shiosite	Shiosite	Shiosite	Shiosite

Tennozu	Tennozu	Tennozu	Tennozu

Hibiya Park	Hibiya Park	Hibiya Park	Hibiya Park

Harumi	Harumi	Harumi	Harumi

Nakanosakaue	Nakanosakaue	Nakanosakaue	Nakanosakaue

Azuma Hashi	Eedaibashi	Katidoki	Kiyosu Bashi

Shinoohashi	Tyuuouoohashi	Toyomibashi

Yokohama	Yokohama	Yokohama view	Yokohama wheel

Narita airport	Narita airport	Narita airport	Narita airport

----------------------------------------------------------------------------------------------------------
number ZERO

☆　In JapaN being WOMAN is (almost) BEAUTIFUL　☆
----------------------------------------------------------------------------------------------------------

To examine the topic "Japanese woman" we should discuss at least from now until 2034.

It's normal that for today you should satisfy with yourselves with these little outlines.

The Japanese woman !

Above all I'll begin to say that the Japanese woman is much more interesting of the Japanese man.

The Japanese man !

Basically he is a nice man.
It has the shy courtesy of the scandinavian, the love for the good manners of the English one, the sense of the heroic ideal of the German, the love for the attractive life of the French, and ... nothing of the Italian.

But not the woman, the Japanese woman is different.

Someone says that she is a woman with "W" capital letter, a woman to 360 degrees, woman before wife either mother or friend.

You suffice to walk through Tokyo for find it out.

Here the women are quite different from the tourists that we know in Italy, dressed in practical way, that run from a monument to the other one, from an high fashion shop to another one.

I could risk that in Japan the girls are of a charm that the foreign tourist is not waited for, nor hopes.

They dress up in their tailleur of order, time by time hoisted on dangerous heels, quite made up and often without defects, thick as much to do envy to the equal western women.

The girls of Japan can enchant, above all when display it their well known sweetness and a smile from skilled vendors of vacuums.

If until little years the eastern women (but also the men) had a species of complex of aesthetic inferiority towards the western models, now all are always realising much more, to my warning, of their one being not bad.

You suffice to see the advertising playbills, where today the western models are always less represented as before.

Kindness, sweetness, but the Japanese woman knows also to display the claws, when serves.
And they are claws held hidden for centuries, that today scratch like a sharp weapon.

In a much remote time (a period corresponding to ours high medieval age - before the year 1000) the Japanese society was matriarchal, the woman commanded.

Today all are asking each other if the Japanese parliament will reach to pull out a law that allows the little Aiko, the last and only child born of the imperial house, to become empress, thing that, being the present laws, would not be allowed.

In that past time, instead, different empresses that left the mark have happened on the throne of Japan.

The Land were the Sun Rises, then, brags to have had the first most important woman writer of all the times and of all the places, Murasaki Shikibu (X-XI sec.)

It seems that it is been the spread of the confucian philosophy, arrived from China, to destine to the woman a little and always more limited place in the society.
Women, in Japan, if not belonging to high classes, have often lived a life of sacrifices.
Such situation itself is maintained unbroken until some decades ago.

Today it seems that the power is hairpin curve again in the hands of the women.
The woman begins to cover managerial roles, becomes mattering in politics.
But it's above in the life of all the days that it is noted the change.

A time the man was the head of the house, to the woman there were not destined too much kindness.

Today the girls are demanding.

The rude boys, or hindered, that do not respect a west etiquette of type, cannot have happened, and this thanks also to the competition of the kind (in comparison) European boys or Americans.

The woman works, and sometimes it's the man, less malleable, restive to the sacrifice and to learn new technologies (as computer stuffs) to remain at home to do the household one.

Understood also that a lot of women retired, oppressed for all the life from a husband now passed to better life, spend and spread capital and conjugal revenues for dresses, travels, refreshing and other stuffs, in a posthumous sort of revenge.

But now it's enough talking about.

To someone remained still a question:

" But well, how are Japanese woman ? "

I can't answer this question.
You have to find out from yourself.

In
JapaN.

- HOW TO COOK SUSHI -
________________________________
[ italian translation - click here ! ]

Hello everybody !!!!

I'm sorry for late, but I had troubles with my connection ^_^

I was in Rome for meet my friend Yui chan from Fukuoka ^o^
and I ate SUSHI with her and a friend of her, Marco.

^_^ Really arigatou for wonderful time you let me have in Rome ^_^

マルコとゆいちゃん、本当にありがとうございました！

We went to eat at SUSHISEN -> http://delirio.altervista.org/sushihome.htm

* * * O I S H I I I I I I I I I I I I I I I !!! * * *

So I fell in LoVe for sushi

That's why I wanna write about cooking it ^_^



I'll be perfectly honest here.
No matter how long I do this for
I'll never make great sushi. ^.^""

But I make adequate sushi, certainly not as some I've had in Japanese restaurants,
and if the effort required sometimes seems extraordinary at least people are impressed when they eat it.

This is how to prepare Nigirisushi [which means "made in the hand" sushi].
It's not really complicated to make,
the only tricks are in the cutting of the fish and the preparation of the rice.


So before you get any further into this page, you really should read about slicing the fish and preparing rice.


Kinds of Fish

You really can use almost any kind of raw fish for sushi, in fact variation is to be encouraged.
I make sushi with Tuna, Bream, Snapper, Dory and a whole bunch of other fish.

...:: Cutting the Fish ::...
There are three kinds of cutting you have to master when dealing with Sushi.
Each is appropriate for different fish and types of preparation, but the use of each is usually related to the texture and firmness of the material you're dealing with, so it's not that hard to pick up.
It is, however, incredibly hard to master.

You should only ever use a wooden chopping board when making sushi;
anything else is likely to ruin your knives. And you do need sharp knives.

To slice most fish, you only need to use a dragging kind of motion, letting the weight of your knife do most of the work.
If the knife doesn't drag easily you probably don't have great fish to begin with (or you need a better knife).

If you've filleted the fish correctly, you should have a fillet about 2cm (3/4 inch) wide.
Trim this to a strip about 6cm long (2 inch), then slice the fish into slices less than 3mm (1/8 inch) deep diagonally to the grain, so that the little lines of fat run across the freshly cut piece.
(A thinner piece of fish is always preferable to a thicker one, more is not more in this case).

If you try to cut with the grain you'll likely break up the fish.
If you cut across the grain completely you'll be left with a tougher piece of sushi.


- Preparing Rice -

To begin with, wash the rice.
Rinse it several times until the water is only faintly milky, then strain it and leave it to stand.
Choose a pan large enough to accommodate it and the water.

If you're using Japanese or Australian short grained rice, use a little over 1.5 ml of water for every gram of rice (e.g.. for sushi you'll want about 200g of rice, so use about 300ml of water).

If you're using short grain rice from Europe or the US then use roughly double the amount of water (e.g.. 200g of rice and about 400ml of water).

Prepare a mixture of rice vinegar, sugar and salt.
No other sort of vinegar will do, it must be Japanese rice vinegar.

[ some Japanese rice you can buy in stores has this mixture in a little sachet with the rice, and you can also buy bottles of vinegar called sushi-su which are pre-seasoned for sushi, but you can make it yourself ]

I find a quarter-cup of vinegar, a tablespoon of sugar and a little over two teaspoons of salt are about right if you're making two cups of rice. Just use a little discretion, every chef's proportions vary.

Cover the pan, place it on a medium flame and bring it to a low boil, trying not to lift the lid too often to check its progress.
When it reaches boiling, turn the heat to high until the water and the rice "scum" start to boil to the top of the pan, then cook on a low flame until the rice gets thick and sticky in consistency.
Although the rice should not be dry there shouldn't be any liquid remaining when this stage is complete.

Add the rice vinegar mixture to the rice, cover again, and set aside to cool (still covered) for about 10 minutes. The steam that remains in the pan completes the cooking process, which is why it's good not to lift the lid to check its progress too often.

After 10 minutes or so it's ready, and you can begin to make sushi



...:: NIGIRI SUSHI ::...




Add the rice vinegar mix and coat the rice thoroughly, cooling it as you do so.





Moisten your hands with the rice vinegar mix and make a small ball of rice in your palm.





Slice the fish into portions no thicker than 3mm (about 1/8 inch). You'll need a really sharp knife for this bit.





Put a little wasabi on one side of the fish - don't overdo it or you'll be sorry!





With the rice ball in one hand, press the fish (wasabi side down) onto the rice, curving the fish slightly around it. The use your fingers to flatten the fish and rice out against your palm so that it is more or less straight (but not compressed).

Congratulations! Now you have a piece of nigirisushi !

Well ...
maybe not. :b

The first few times I tried this I ended up with a broken lump of rice, because I was trying to force it into my palm instead of doing it gently.
The object is not to squeeze the rice, it's to shape it.

Allow me to say the criteria for judging the best sushi include:

• the rice has to be tight enough to hold a shape, but loose enough to "melt" in the mouth.
  
• all cut pices of the rolled sushi must be of the same height, and every cross section should look exactly the same.
  
• the cut must be clean, with no rice smudges.
  

Personally I'm not quite good enough to begin to get to being that careful,
my biggest criteria is the cut of the fish so that it's tender, but I suppose given enough time I could get better at the appearance of nigirisushi, too.

The best chefs certainly take a lot of care with aesthetics, and that's one of the wonderful things about eating good sushi.

...:: A word of caution ::...

Sushi is never served in single pieces;
there are always at least two pieces of sushi in every serve.

I've heard,
it is because the words for 'single cut' and 'kill' or 'suicide' (I don't remember which), are very similar.





*^o^* Enjoy the cooking !!! *^o^*

MY EXAM JUMPED ON THE 2ND OF MARCH =_="

SEE YOU AT 3RD !

KISSES

#MeLa#



...:: My DESKTOP ::...

Click on the image for the
- DRUM MACHINE -

Well I'm leaving from home !!!!

Tomorrow ...............
AAAAAAAAAAAAAAAAAAAAAAAAAAAAAA
EXAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAM !!!

I'm so anxious ! =o=

Kiss Kiss Kiss !!!
See you at 27 !!!!!

Hi MiNa SaN !

I'm writing couse I wanna apologize to you all
I will not be able to post here before the 26th February
because I have an exam !!!
( Japanese Literature !!! )

So I wanna turn back at 27th
telling you news about my exam and with
new posts about JaPaN !!!!!
ufufufuuuuu
うふふふふううううう

I wish you all a good Carnival holiday
and leave you with 2
W o N d E r F u L
*^.^* 360 ° panoramic views *^.^*

Imagine you are on the top of the

東京タワー
[ TOKYO TOWER ]

This is the impressive view you will have before you


☆　～　　～　☆

東京タワー　・　１５０　ｍ　・　[３６０°]



★　～　　～　★

東京タワー　・　2５０　ｍ　・　[３６０°]

♪　~　~　~ [ click on the images to watch at the panoramic view ^o^ ] 　~　~　~　♪