Jos B'day

This is some picture of my friend's birthday. We celebrated it after we finished our computer private in Binus. Wish him all the best..^^

寿司

There are several kind of Sushi :

1. Nigirizushi

   Nigirizushi (握り寿司, lit. hand-formed sushi) consists of an oblong mound of sushi rice that the chef presses into a small rectangular box between the palms of the hands, usually with a bit of wasabi, and a topping draped over it. Toppings are typically fish such as salmon, tuna or other seafood. Certain toppings are typically bound to the rice with a thin strip of nori, most commonly octopus (tako), freshwater eel (unagi), sea eel (anago), squid (ika), and sweet egg (tamago). When ordered separately, nigiri is generally served in pairs. A sushi set (a sampler dish) may contain only one piece of each topping.

   Gunkanmaki (軍艦巻, lit. warship roll) is a special type of nigirizushi: an oval, hand-formed clump of sushi rice that has a strip of "nori" wrapped around its perimeter to form a vessel that is filled with some soft, loose or fine-chopped ingredient that requires the confinement of nori such as roe, natto, oysters, sea urchin, corn with mayonnaise, and quail eggs.Gunkan-maki was invented at the Ginza Kyubey restaurant in 1931; its invention significantly expanded the repertoire of soft toppings used in sushi.

   Temarizushi (手まり寿司, lit. ball sushi) is a ball-shaped sushi made by pressing rice and fish into a ball-shaped form by hand using a plastic wrap. They are quite easy to make and thus a good starting point for beginners.

2. Makizushi
   
   
   

   
   

   Rolling maki
   

   
   

   Makizushi and Inarizushi in a Japanese super

   Makizushi (巻寿司, lit. rolled sushi) or makimono (巻物, lit. variety of rolls) is a cylindrical piece, formed with the help of a bamboo mat, called a makisu (巻簾). Makizushi is generally wrapped in nori, but can occasionally be found wrapped in a thin omelette, soy paper, cucumber, or parsley. Makizushi is usually cut into six or eight pieces, which constitutes a single roll order. Below are some common types of makizushi, but many other kinds exist.

   Futomaki (太巻, lit. thick, large or fat rolls) is a large cylindrical piece, with nori on the outside. A typical futomaki is three or four centimeters (1.5 in) in diameter. They are often made with two or three fillings that are chosen for their complementary tastes and colors. During the Setsubun festival, it is traditional in Kansai to eat uncut futomaki in its cylindrical form, where it is particularly called ehou-maki (恵方巻, lit. happy direction rolls). Futomaki is often vegetarian, but may include non-vegetarian toppings such as tiny fish roe and chopped tuna.

   Hosomaki (細巻, lit. thin rolls) is a small cylindrical piece, with the nori on the outside. A typical hosomaki has a diameter of about two centimeters (0.75 in). They generally contain only one filling, often tuna, cucumber, kanpyō, thinly sliced carrots, or, more recently, avocado. Kappamaki, (河童巻) a kind of Hosomaki filled with cucumber, is named after the Japanese legendary water imp fond of cucumbers called the kappa. Traditionally, Kappamaki is consumed to clear the palate between eating raw fish and other kinds of food, so that the flavors of the fish are distinct from the tastes of other foods. Tekkamaki (鉄火巻) is a kind of Hosomaki filled with raw tuna. Although some believe that the name "Tekka", meaning 'red hot iron', alludes to the color of the tuna flesh or salmon flesh, it actually originated as a quick snack to eat in gambling dens called "Tekkaba (鉄火場)", much like the sandwich. Negitoromaki (ねぎとろ巻) is a kind of Hosomaki filled with scallion and chopped tuna. Fatty tuna is often used in this style. Tsunamayomaki (ツナマヨ巻) is a kind of Hosomaki filled with canned tuna tossed with mayonnaise.

   Temaki (手巻, lit. hand rolls) is a large cone-shaped piece of nori on the outside and the ingredients spilling out the wide end. A typical temaki is about ten centimeters (4 in) long, and is eaten with fingers because it is too awkward to pick it up with chopsticks. For optimal taste and texture, Temaki must be eaten quickly after being made because the nori cone soon absorbs moisture from the filling and loses its crispness and becomes somewhat difficult to bite.

   Uramaki (裏巻, lit. inside-out rolls) is a medium-sized cylindrical piece, with two or more fillings. Uramaki differs from other makimono because the rice is on the outside and the nori inside. The filling is in the center surrounded by nori, then a layer of rice, and an outer coating of some other ingredients such as roe or toasted sesame seeds. It can be made with different fillings such as tuna, crab meat, avocado, mayonnaise, cucumber, carrots. Uramaki has not been so popular in Japan and most of makimono is not uramaki because it is easy to hold makimono with nori skin by fingers. However, since some Western people dislike the black impression of makimono with nori skin, uramaki has become more popular in Western countries than nori-skined makimono.

3. Oshizushi

   

   Sasazushi, a type of oshizushi

   Oshizushi (押し寿司, lit. pressed sushi), is a pressed sushi from the Kansai Region, a favourite and specialty of Osaka. A block-shaped piece formed using a wooden mold, called an oshibako. The chef lines the bottom of the oshibako with the toppings, covers them with sushi rice, and then presses the lid of the mold down to create a compact, rectilinear block. The block is removed from the mold and then cut into bite-sized pieces.

4. Inarizushi

   

   
   

   Inarizushi (稲荷寿司, stuffed sushi) is a pouch of fried tofu filled with usually just sushi rice. It is named after the Shinto god Inari, who is believed to have a fondness for fried tofu. The pouch is normally fashioned as deep-fried tofu (油揚げ, abura age). Regional variations include pouches made of a thin omelette (帛紗寿司, fukusa-zushi or 茶巾寿司, chakin-zushi). It should not be confused with inari maki, which is a roll filled with flavored fried tofu. A very large version, sweeter than normal and often containing bits of carrot, is popular in Hawaii, where it is called "cone sushi."

5. Chirashizushi (ちらし寿司, lit. scattered sushi) is a bowl of sushi rice with other ingredients mixed in (also refers to barazushi). It is commonly eaten in Japan because it is filling, fast and easy to make. Chirashizushi most often varies regionally because it is eaten annually as a part of the Doll Festival, celebrated only during March in Japan. The ingredients are often chef's choice. Edomae chirashizushi (Edo-style scattered sushi) is an uncooked ingredient that is arranged artfully on top of the sushi rice in a bowl. Gomokuzushi (Kansai-style sushi) are cooked or uncooked ingredients mixed in the body of rice in a bowl.
   
6. Narezushi

   Narezushi (熟れ寿司, lit. matured sushi) is a traditional form of fermented sushi. Skinned and gutted fish are stuffed with salt, placed in a wooden barrel, doused with salt again, then weighed down with a heavy tsukemonoishi (pickling stone). As days pass, water seeps out and is removed. After six months this funazushi can be eaten, remaining edible for another six months or more.

7. Western-style sushi

   

   
   

   Roll-style Western sushi

   The increasing popularity of sushi around the world has resulted in variations of sushi typically found in North America and Europe, but rarely in Japan. Such creations to suit the Western palate were initially fueled by the invention of the California roll. A wide variety of popular rolls has evolved since.

This text is taken from wikipedia.
http://en.wikipedia.org/wiki/Sushi

おいしい、かわいいお寿司

Sushi (寿司, 鮨, or 鮓) is a Japanese dish consisting of cooked vinegared rice which is commonly topped with other ingredients, such as fish or other seafood, or put into rolls. Sliced raw fish by itself is called sashimi, as distinct from sushi. Sushi that is served rolled inside or around dried and pressed sheets of seaweed (or nori) is makizushi (巻き). Toppings stuffed into a small pouch of fried tofu is inarizushi. A bowl of sushi rice with toppings scattered over it is called chirashi-zushi (ちらし).

Part of Celcus-by Shara

Last week, we got an assignment to re-draw an ancient Roman building..
I got a picture, but I didn't know exactly the name, but I though it must some part of Celcus, which is an old Roman library in Ephesus, old Greek town.
It takes only approximately 2hours to draw this, though I'm not able to draw the best because of I'm too tired.
Hopefully, I would get a satisfied score. ^^

Nice Wedding Gown

Because I'm A Girl by KISS

Dodeche ar suga obso namjadurui maum
wonhar ten onjego da juni ije tonande
ironjog choumirago nonun thugbyorhadanun
gu marur midosso negen hengbogiosso

I just cant understand the hearts of men
they tell you they want you and then they leave you
this is the first time, you're special
I believed those words and I was so happy


marur haji guresso nega shirhojyoda go
nunchiga obnun nan nur bochegiman hesso
norur yoghamyonsodo manhi guriurgoya
sarangi jonbuin nanun yojainika

you should have told me you didn't like me any more
but I couldn't see that and you just rushed me
although I will curse you I'll still miss you
since I am a girl, to whom love is everything


modungor swibge da jumyon gumbang shirhjungnenunge
namjara durosso thollin mar gathjin anha
dashinun sogji anhuri maum mogo bojiman
todashi sarange munojinunge yoja ya

i heard that if you give up things too easily
to a man, he will get bored with you
i don't think this is wrong
a girl says that she will never be fooled again
but she will fall in love again


marur haji guresso nega shirhojyodago
nunchiga obnun nan nur boche giman hesso
norur yoghamyonsodo manhi guriurgoya
sarangi jonbuin nanun yojainika

you should have told me you didn't like me any more
but I couldn't see that and you just rushed me
although I will curse you I'll still miss you
since I am a girl, to whom love is everything


[narration]

Onur urin heojyosso budi hengbogharago
noboda johun sarammannagir barandago
nodo darun namjarang togathe nar saranghanda go marhanten onjego
sorjighi na nega jar doenungo shirho
naboda yepun yoja manna hengboghage jar sarmyon otohge
guroda nar jongmar ijoborimyon otohge
nan irohge himdunde himduro juggenunde
ajigdo nor nomu saranghanunde

[narration]
Hey babe
the pain
it's not enough to describe how i feel
we were so happy together
but I know now
I've been blind
you told me that you'd never let me down
whenever I needed you you'd always be here
I can forgive but I cant forget
even though you hurt me
I still love you
I still love you


sarangur wihesoramyon modun da har su inun
yojaui chaghan bonnungur iyong hajinun marajwo
hanyojaro theona sarangbadgo sanunge
irohge himdurgo oryourjur mollasso

don't take advantage of a girl's willingness to do anything for love
and her caring instinct
i didn't know that to be born as a girl and to be loved was so hard
although i will curse you i'll still miss you
since i am a girl, to whom love is everything
although i will curse you i'll still miss you
since i am a girl, to whom love is everything


Narration (Guy, only in the music video)
There's someone I'm in love with...
Although I can't be with her now...
I'm still in love with her...

セルフポートレート

We were asked to make our own sketch with 3 expressions.
It's Angry, Happy, Sad, and Normal(by scaling).
I think all of it didn't really look alike..
Hhaaaa.....
However, I feel relieved because I have finished one of my assignment..
There are still a lot of assignment to be done..
Hopefully I could do it well and on time..and of course able to gain a nice result..^^