1/17/2016

大杉谷〜大台ケ原|Osugidani~Odaigahara

11月の始めに大杉谷から大台ケ原に行ってきた。ちょうど桃ノ木山の家のあたりまで紅葉していて、景色をゆっくり楽しみながらハイキング。途中のシシ淵は夢の世界みたいだった。山奥深い場所にこんな場所があるなんて不思議な気分になる。泊まった桃ノ木山の家はお風呂もあって居心地がいい。次行くときは大杉谷登山口に降りてくるのもいいかな。大杉谷登山口から桃ノ木山の家の景色があまりにも特別だったから。

At the beginning of November, my friend and I went on a hike from Osugidani to Odaigahara. It was a two day hike, staying at a very clean and comfortable Momonoki Hut. We set off pretty early to catch the bus to the entrance of the the path. A police officer got on the bus on the way to warn us to watch our step. Apparently there has been some incidents where people fell while admiring the view. We quickly understood why. Just in time for the autumn leaves, it was easy to just be in awe and not see where we were going. We decided to take it slow to take in the view, stopping every time. After a while, we figured that places where chains  were in place, were the places where we had to take care of the most but at the same time the scenic spots.

The day of the hike is very pleasant with some slippery paths but the best part of the hike in my opinion. Walking along a river the whole time, we get to Shishibuchi, I must say, is one of the most beautiful places I've been. Beautiful pool with a waterfall in the distance. It's like something from a fantasy land. From there, it's about an hour and a half to the hut. The hut serves hot meals and there is even a hot bath.

The second part of the trail is also beautiful but not as special as the first part, I might consider returning the same way back next time. Especially as the second part is more strenuous gaining more than 1000m. 

1/12/2016

ひよこ豆の味噌|Chickpea Miso

一昨年の12月ひよこ豆で味噌を作ってみた。そして秋にいい感じにできあがり。ちょっとしょっぱめだけどおいしい!豆と麹と塩で簡単に出来るので、今年も作りたいな。ひよこ豆がまだ少し残ってるし、今回は大豆とひよこ豆味噌にしてみようかな。半年くらいかけて少しづつ成長していくのを観察するのも楽しい。

Not last December, but two Decembers ago, I prepared some miso paste with chickpeas. And here it is ready one year on. It was the second time making miso. The first time was at a workshop and it turned out so well that I decided to make some again but with chickpeas this time since a friend who left the country gave me bags of them. 

I'm satisfied with the result except it's a little on the salty side. Less salt next time I think. It's so easy and the waiting process is fun too. Having homemade miso is great! I'll definitely try making another batch this year. All you need is beans, salt and koji.