Thu. The winter food

　　真夜中に突き上げてくるさびしさは耐えがたきもよ母はいまさぬ　　　　　写真：干し大根
　　　　　
Many countries have many types of winter food.
For example, vegetables or meats preserved in salt, pickle, smoked hum, dry food and keeping meat in cold storage. I think all of the ways to store for winter are good ideas.
Anyway, I tried to make “Tsukemono of Daikon” on Sunday.
First, I dried the Daikon for two days, then seasoned it with 4 percent salt and put the same weight as weight of Daikon on the Daikon, so I can eat it three weeks later.
Some times I make pork preserved in salt all seasons. Well, I put a little salt on the pork and put it in the plastic bag for over three days. And I cook it for sauté, salad, fried rice and more thing dishes.
However, my grandmother knew many ways to make preserved food. For instance, she made Nattou, Tohu, Sushi, and wine.
Making wine is prohibited, perhaps she didn’t know it. The wine used to be popular among the villager. My father had a vineyard in those days. In the late fall, bunches of sweet grapes left on the trees, so my grandmother’s wine was tasty. When I traveled to German, I got on board a boat on the Donahue River, I tried drinking ice wine in the boat, the wine was very sweet. I felt that it was as testy as my grandmother’s wine. It was expensive, I bought it as a souvenir for my sister.
I think, I should have learned making the food from my grandmother.