Appearance: Episode 24
Time: About 1/2 hour
The recipe in Monster is actually made with Duck but I had issues finding it where I live now so I used chicken. It will work the same way regardless of which you use. I actually really love this recipe the result looks more complex than the actual cooking. This is one of those recipes you can use to impress someone with.
Incredible 3D Artwork
These truly unique pieces by Japanese artist Yuki Matsueda literally jump off their canvases toward the viewer. Escape seems to be the main theme of the sculptural work. The artist takes objects, signs, and items of everyday life, mounts them and then appears to deconstruct them by having an important or needed element fly off the image. The clear acrylic wrapping of the sculptures ultimately acts as a kind of barrier to the outside world, constraining them within a kind of impenetrable force field.
Matsueda appears to be making a comment on the desire for individuality and escape from societal rules and norms, with the clear acrylic acting as the inevitable reaction to the attempted escape, literally stopping the object in its tracks. The artwork also displays a sleekness similar to that of high-gloss ads. Matsueda has a background in design which clearly shows in these pieces.
This one emotive face stamp, designed by Design Office A4, is made of silicon and malleable to create a range of funny faces!
so miku is opening for lady gaga
Chazuke (茶漬け, ちゃづけ) or ochazuke (お茶漬け, from o + cha tea + tsuke submerge) is a simple Japanese dish made by pouring green tea, dashi, or hot water over cooked rice, roughly in the same proportion as milk over cereal, usually with savoury toppings.
Common toppings include Japanese pickles such as tsukemono, umeboshi, nori (seaweed), furikake, sesame seeds, tarako and mentaiko (salted and marinated Alaska pollock roe), salted salmon, shiokara (pickled seafood), scallions and wasabi.
The dish is easy to make and provides a way to use leftover rice as a quick snack. It is also known as cha-cha gohan.
This dish first became popular in the Heian period, when water was most commonly poured over rice, but beginning in the Edo period, tea was often used instead.
In Kyoto, ochazuke is known as bubuzuke. When a Kyoto native asks if a guest wants to eat bubuzuke, it may really mean that the person has overstayed and is being politely asked to leave.
Since the 1970s packaged “instant ochazuke”, consisting of freeze-dried toppings and seasonings, have become popular. (x)
Samurai Champloo (anime, 2004-2005)