Ruby Apple ルビーアップル

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The daytime is getting shorter and shorter day by day since “Shubun-no-hi”, autumn equinox day.

 

The beautiful orchestra by the insects at night is fading away.....

 

The mantis, the cricket and the locust are visiting me at my home escaping from the chilly air.

 

Last year I had five mantises visited me and stayed at my home until their last moments.

 

 

Whenever I have the insect visitors, I converse with them.   When I squat and talk to them gently, they stop moving around and stay still moving their feelers gracefully towards me and listen to me.
I am quite sure that they like to be talked by me, if not, they like my voice at least.

It may be hard for you to believe, but the same thing happens to the cockroaches too.  

All these insects look adorable to me.

 

As for mantises, they often climb onto my arm and then to the head if I stretch out my hand closer to them. 

Last year I let them stay at my home as long as they want, but this year I am sending them back to my garden, thinking it must be better for them to go back to the nature.   After all they were born in the nature, lead their lives there, so should finish their lives there too.

 

The fall foliage is around the corner and the cold winter is waiting behind it.

I must enjoy the beautiful season of autumn wildflowers, comortable air and sunshine to the maximum now….

 

There are lots of good things about the seasonal food too.

The harvest of the rice is in its midst, and the new plump and moist grains are already available.  

 I was overjoyed when I found the Koji attached to the rice grain for the first time in my life.  Can you see the black thing in the center ?

The chestnuts are abundant this year.

The color of the persimmons is getting orangeier and orrangier on the trees. 

Today I am sharing the Kogyoku apple recipe with you.

Kogyoku 紅玉 is the small and red apple and is available only for a month.

The Japanese apples are usually big and sweet compared with the ones from the other countries, however this Kogyoku is comparatively small and sour.  Maybe it is closer to the granny smith though the color is different.

 

Today’s kogyoku recipe which I named “Ruby Apple” is my ultimate recipe.

Wanting to make Kogyoku’s pretty red color stand out, I experimented many times.  When this apple is heated, the color can be faded easily.

See what I did to solve this and follow my recipe while kogyoku is available.

 

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タグ：Vegan Japanese cooking 玄米ヨーグルト リンゴタルト 蒸しりんご ビーガン マクロビオティック ルビーアップル りんご 紅玉 ruby apple GRANNY SMITH Apple ゴキブリ カマキリ macrobiotics Kogyoku