Tsubaki

Tsuabaki has a pettily-cupped bud.
It is regaded as the city flower of Kure.
Over 30 cities in Japan designate tubaki in their city flower.

Kaizuka

Kaizuka is trimmed by hands.
Hand trimming is the work with patience.
It is rewarded with the shinning of pure kaizuka green.

Shoga

Shoga was harveste yesterday.

It was rinsed and cut proper size for cooking.
Now, it is salted and pressed under a stone for the preparation of kasu-zuke.

(photo is taken under removing the stone.)

Tsuwabuki

A flower opens up.
It takes an entire day to bloom from begging to ending.
Others will follow.

Tsuwabiku

The flower of tsuwabiki is just coming into bloom.
Tsuwabuki ,which comes from tsuya-buki, means glossy fuki.
Tsuwano, Yamaguchi seems to be the field of tuwabuki.

Shinpaku

Iron clipper makes the cross-section of shinpaku leaves brown.
It's best to trim it with human fingers.
It takes all day for a tree to break leaves top with hands.

Wakegi

Onomichi, Hiroshima has the top shipment volume of wakegi in Japan.
In old times, it was considered a kind of negi.
But chromosome states tell us it is a independent species hybridized negi and tamanegi.

Nanten

Tinted nanten leaves attract my eye.
There are many nanten trees around the house.
Only this small tree turns to red.

Matsu

This is the end of autumnal matsu timming.
Twenty matu trees including ten large matu trees are trimmed.
It takes over one month for my wife and me to do it starting on September 20th and ending October 22nd.

Mikan

Mikan begins to have it's ripe color.
The mikan was introduced by Buddist monk Chie.
This was further developed into new caltivars.
( from Wikipedia, English)

Momiji

Momiji is a typical plant to enjoy the changing colors of autumn leaves.
Buy akashidare momiji or benishidare momiji at plant fair in Hiroshima.
It's leaves will turn red in season.

Dodantsutsuji

Dodantsutsuji puts on autumn colors, "koyo".
Dodan is corrupt pronounciation of "todai", lighthouse.
It's flower is similar to todai in figure.

Hototogisu

Hototogisu is in the same in pattern with the chest feather of avian hototogisu.
It is easy to remember it's name with this pattern.
It is arranged for tea ceremony.

Go to the 31h Tanba Pottery Festival joining in bus tuor hostred by aspra.
Purchase a pottery made by Tanso, Tansogama.
Visit The Museum of Ceramic Art of Hyogo and appreciate the exibition of Wedgwood.

Hiiragi

Hiirage used as fence may be a hybrid of hiragi and gingokusei.
And it is called hiiragiginmokusei.
This is it's flower of which odor is slightly creamy.

Saijyo-gaki

Saijyo-gaki is the last minutes of ripening.
There are two explanations regarding the name of Saijyo.
One is Shaijyo in Hiroshima, and the other is Saijyo in Ehime.

Yuzu

Yuzu berries begin to chage their color.
They have irregular surfaces.
"Yuzu hada" comes from their surfaces.

Sunny lettuce

Lettuce is used for salads.
Sunny lettuce developed in the 1960s is a generalized trade mark.
It has shrinked leaves of which tops are purpish led color.

Spinach

Popeye is dipicted as eating spinach to become stronger.
It is not true that spicach has ten times more iron than any other vegetables.
The iron content of spinach is comparable with other vegitables.

Sanshuyu

It has yellow flowers in spring.
Now they becomes berries.
They are edible when they are ripe.

Art and Crafts Exhibition.

Enjoy Life and Art Exhibition:Arts & Crafts From Morris to Mingei at National Meusium of Modern Art, Kyoto.
Appreciate the works of Mingei by Yanagi Soetsu, Kawai Kanjiro, Hamada Shoji and others.
Impressed by a typical Korean white porcelain.

Kuri

Spiny chsnut's burrs are found on the mountai side.
Hesitate to pick up and press the shutter button.
Boars will be happy to eat them for this dinner.

Shiso

Aoshiso is used as garnishing with raw fish.
I's berries or flower is used for the same purposes.
And it becomes tsukudani, food boiled in soy souce.

Hiroshimana

There are three major tsukena.
They are takana of Kushu, nozawana of Shinshu and hiroshimana of ours.
Hiroshimana has regal presence and crisp chewing, so it is called "The King of Tsukena."

Kinmokuse

Wind brings an sweet aromatic odor.
Kinmokusei is now at it's best.
It has heavy a blossom this year.

Chingensai

Chigensai is a typical Chinese vetable.
Chingensai means leaves growing on green stalks.
It came to Japan around the time of resuming relationship between Japan and China 1972.

Shumeigiku

Shumeigiku is not the group of kiku.
It has another name kibunegiku.
Kifune, Kyoto is said it's thriving area.

Cauliflower

Cauliflower and broccoli are siblings.
Cauliflower's flower heads are white.
Broccoli's head's are green.

Shungiku

It is a vegitable belonging to kiku.
In spring it has yeloow blossoms: so it is called shungiku.
It's shinme, forth leaves are picked for cooking: so it is called also shingiku.

Takana

Takana pickle is well known.
Meharizushi, onigiri wrapped with takana pickle is one of the specialities of Wakayama.
It was served for bento by Tsukinoya inn in Wakayama on my Kumano -kodo walking last month.

Cabbage

Cabbage is used for okonomiyaki.
Cabbage can be raised easier in winter with no insects.
Cabbge in winter is soft and tasty.