Very Hot Summer

Here in Japan it continued to be very hot around 35c up until 20 September this year. We slept very badly over a month. The temperature rarely went down to 30c even at night. Agriculture has  received a severe blow. In some areas and some crops seriously damaged.
 Near here soybeans are damaged seriously. But the heat benefitted some kinds of soybeans.
 In my 1 hectare farm , some are good and others bad.
 I grew about 20 kinds. Half of them are not that good, but the others very good. My experimental way of farming is not sustainable economically but it will give me  important informations of sustainability of soya farming.
 It doesn't necessarily come to a conclusion that the heat is the only factor for bad crops in my "special " farms. I never use agri chemicals nor man-made organic fertilizers. Only fallen leaves and threshed hulls etc. Certain grasses grow symbiotically in my farm.

 In one sense this year is a predicament but it also give me a hint of sustainability of  consecutive soya farming  every year.

 My work with cassette walkman or IC recorder is a lot of fun.
 It'a pinacle of  working time of my life.

Đặng Thái Sơn's Piano

This evening I heard  Đặng Thái Sơn's playing of Chopin's works in Japan many years ago.I like his playing very much. 2010 is the Chopin piano competition  year but I don't knwo who won it. The winning is not necessarily a requirement  for  a great success for her/his later life, but this is a great competition.
Đặng Thái Sơn's restrained  but glittering piano touch strikes me.

nigari

The coagulant nigari respond vividly to soy milk.  It extract  the good taste of  the soybeans. The other coagulants cannot.  You had better eat nigari tofu uncooked. Please come here Japan to eat  it. Nigari tofu will only be able to prevail worldwide. Japan will give a clear picture of where the tofu-making is all going.

nigari tofu

The new research of tofu making by nigari sheds light on using lots of indigenous species of soybeans. They contain complicate tastes derived from  their wild life. By way of good boiling they become splendour of  wild tastes. Very sweet. Sugar like. etcetra etcetra.
NIgari and new way of squeezing,  ie capability of  highly densed soy milk,  has paved the way for miracle world of good taste.

I'm a Tofu maker in Japan.

I want to inform you of tofu making and soybeans cultivation in Japan.
I am a tofu maker and a farmer  cultivating  about 1 hectare soybeans farm.