Yesterday evening we tried out a new family outing - participating in a flashmob! Yakudo members organized several practices this past week and on Friday, we all met at the Eaton Centre, centre court, to perform our dance for Japan.
One of our Yakudo members choreographed the dance, along with the taiko rhythm and fue part. I had the pleasure to play the fue part. Alia learned the dance and Kyra kept me company. Due to heavy snow on Wednesday, Eric's business travels were cancelled this week and he was able to be there for the show!
With only a minor run-in with mall security, we pulled off a pretty cool flashmob! A lot of people showed up. Yakudo has a very big extended family. I'm sure the hundreds of people lined up at the Apple store for the new iPad2 were happy to have a little entertainment while waiting their turn!
Have to say that it was pretty cool to be a part of it. In japanese, "Nippon Gambatte" roughly translates as "Good Luck to Japan".
Our family's version of the flashmob.
Zoomed in version of flashmob (not filmed by our family)
Guess we can now say that we were part of a flashmob!
Saturday, March 26, 2011
Thursday, March 24, 2011
La Cabane à Sucre
Voici quelques photos de notre visite à la cabane à sucre.
Sucrerie d'Antan (Saint-Lazare, QC)
Et une petite anecdote pour aller avec ces photos...
Pendant le diber, en attendant la soupe, je suis sorti "en secret" pour aller voir le monsieur qui fesait bouillir l'eau d'érable.
Je me suis approché et je lui ai dit bonjour et lui ai demandé pour du "réduit". Le monsieur fait une pause sérieuse et me regarde... "Tu connais ça du réduit?" Je lui réponds que oui, j'ai un oncle qui a une érablière et je connais ça.
Il fait une deuxième pause très sérieuse, me regarde dans le blanc des yeux et me dit "Il faut que tu gardes ça pour toi... Je ne veux pas me faire envahir par d'autres..." Et il me verse un verre de réduit. Je le remercie et retourne à l'intérieur.
A la table, j'ai secrètement fait gouter au réduit aux enfants et aux adultes. Une petite cuillère à la fois... Mais au moins ils ont eu l'occasion d'y gouter!
- Eric
Sucrerie d'Antan (Saint-Lazare, QC)
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| Un bec sucré! |
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| La tire! Yum! |
Pendant le diber, en attendant la soupe, je suis sorti "en secret" pour aller voir le monsieur qui fesait bouillir l'eau d'érable.
Je me suis approché et je lui ai dit bonjour et lui ai demandé pour du "réduit". Le monsieur fait une pause sérieuse et me regarde... "Tu connais ça du réduit?" Je lui réponds que oui, j'ai un oncle qui a une érablière et je connais ça.
Il fait une deuxième pause très sérieuse, me regarde dans le blanc des yeux et me dit "Il faut que tu gardes ça pour toi... Je ne veux pas me faire envahir par d'autres..." Et il me verse un verre de réduit. Je le remercie et retourne à l'intérieur.
A la table, j'ai secrètement fait gouter au réduit aux enfants et aux adultes. Une petite cuillère à la fois... Mais au moins ils ont eu l'occasion d'y gouter!
- Eric
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| La gang! |
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| Tarte au sucre, crèpes et grandpères! |
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| Les érables! |
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| Tourtière, omelette, saucisses, fèves au lard et oreilles de crisse |
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| La belle tire! |
Wednesday, March 16, 2011
Just Add Shoyu
Just Add Shoyu is a cookbook recently published through the Japanese Canadian Cultural Centre in Toronto. I purchased my copy back in November but only recently opened it. Last weekend, I made chow mein (with homemade noodles purchased at Haru Matsuri). All I can say is yum, yum, yum!
I have also tried the okonomiyaki (which was ok even though I left out the yam) but it was a little soggy. I have never eaten 'the real' thing so I'm not sure if it is supposed to have turned out the way it did. They did taste good tho.
Yesterday, I followed the recipe for sushi rice to make inari-zushi. It was the first time I used kombu while cooking the rice. For those who are not familiar with kombu, it is a version of seaweed (nori) that is much thicker and tougher than the nori used to make maki rolls. Pieces of kombu are added in with the rice water (or in water for soup broth) to add flavour. It is discarded after cooking. I have to say (and so did my dad and Alia and Kyra) that they were very good!
At the end of the book are stories from the Japanese Canadian community, war time stories, New Year's traditions. I have yet to read the whole thing but I am looking forward to having some extra reading time after April 1.
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| final result |
Yesterday, I followed the recipe for sushi rice to make inari-zushi. It was the first time I used kombu while cooking the rice. For those who are not familiar with kombu, it is a version of seaweed (nori) that is much thicker and tougher than the nori used to make maki rolls. Pieces of kombu are added in with the rice water (or in water for soup broth) to add flavour. It is discarded after cooking. I have to say (and so did my dad and Alia and Kyra) that they were very good!
At the end of the book are stories from the Japanese Canadian community, war time stories, New Year's traditions. I have yet to read the whole thing but I am looking forward to having some extra reading time after April 1.
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