Via site feedI’m not up with my Japanese sword lingo (or other sword lingo, for that matter), but here’s a sword part decorated with a ginkgo leaf design. Readers who know more than I do are encouraged to leave information in the comments. From eBay.
Chopstick rest
From eBay.
Getting back on track
Ginkgo Dreams has been quiet during January, as I have been occupied with other things.
However, time seems to be returning to its normal shape, and you’ll see me picking up the pace shortly. Most notably, Ginkgo Dreams will be hosting February’s Festival of the Trees. Expect to see it up bright and early (here, anyway) on Thursday.
Chawanmushi
saresha kindly shares her recipe for chawanmushi. (If I were making this at home, I would likely use ramekins in place of actual chawan or coffee mugs, because I have a pile of ramekins. Although chawan would be nice to have.)
Ingredients
For the custard:
4 eggs / 5 eggs / 6 eggs
2½ cups / 3⅛ cups / 3¾ cups dashi (warm water + dashi powder to taste) or chicken stock
2 teaspoons / 2½ teaspoons / 3 teaspoons soy sauce
1 teaspoon / 1¼ teaspoons / 1½ teaspoons mirin (sweet Japanese rice cooking wine)
Other ingredients
Whole peeled prawns and/or scallops sprinkled with sake
Small cubes or thin slices of chicken sprinkled with soy sauce
Thin slices of kamaboko (Japanese fish cake)
Mushrooms (enoki, dobin, shiitake cooked in dashi with soy sauce and mirin)
Ginkgo nuts (cooked)
Thin strips of spinach or lemon rind for decorating on top
Procedure
1. Add all the custard ingredients except the eggs to the dashi. A little of this can be used to cook the mushrooms and/or gingko. Put the cooked mushrooms and/or gingko aside and return the remaining dashi to the bowl.
2. Break the eggs into a large bowl. Beat them lightly to avoid bubbling.
3. Pour the warm (not hot) dashi into the eggs and mix. Strain through a sieve.
4. Line up the chawan. Chawan are small ceramic cups with lids. If you don’t have chawan, you can use ordinary coffee mugs.
Distribute the other ingredients at the bottom of the cups. Don’t try to fill the cups, just leave some nice surprises.
Pour the egg mixture into each cup, leaving about a quarter inch at the top. Criss-cross a couple of thin strips of spinach on top of the egg mixture then cover each cup with a piece of foil or the lid.
5. In a wide pot big enough to hold all the cups, boil about 1”-2” of water, about half the height of the cups.
6. When the water boils, place the cups in, lower the heat to medium low. Cover the pot and steam until the custard has set (i.e. a bamboo skewer will come out clean) – about 10–15 minutes. Leave lids on until ready to eat.
Ginkgo leaf tray
From eBay.
Ginkgo Sundays: House and Garden
Ginkgo Fridays: Jewelry
Autumn ginkgo leaf jewelry set from Earth Gatherings.
Arts and Crafts tile
From eBay.
Ginkgo Sundays: House and Garden
These stunning bath items (a sink and a vessel) are available from Wawirka.
Ginkgo Fridays: DIY
This stencil from Designer Stencils would be a lovely pattern in a bedroom.
Patagonia fleece vest
I was surprised to see this ginkgo pattern on sportswear. From eBay.
Ginkgo Sundays: House and Garden
Ginkgo house number tile from Kate Lally.
Ginkgo Fridays: Paper
Ginkgo wedding invitation from A Papier.
Ginkgo Sundays: House and Garden
Ginkgo placemats from Artisan Floorcloths.
Diane Von Furstenberg dress with ginkgo pattern
From eBay.
Ginkgo Fridays: Jewelry
Ginkgo leaf neckpiece from Hans Durstling.
Salt and pepper shakers with a ginkgo leaf design
From eBay.
Silver bucket
From eBay.