A long time in the making

Miso and Umeboshi

It was a long time in the making but I enjoyed my meal of vegetable-laden homemade Miso soup and white rice with a flavour packed homemade Umeboshi or sundried pickled plum.

I made the Miso and the plums from scratch at the Kitchen Nippon cooking classes I attend. They are always my happy place and I have posted about them often! the last class I attended was very special. We learnt how to make traditional New Year dishes,

The actual simple dish is a quick fix after a long day at work but the ingredients were a long time in the making. I made the Miso almost 2 years ago and let it ferment for a good nine months before starting to use it. The plums were made last year in June and are ready to eat now. They are salty and pack a real punch of flavour!

Some other things that are a long time in the making ………

Baby Elephants, with a gestation period of 21 months, the elephant has the longest pregnancy of all mammals

African Babies (7)

The Sagrada Familia in Barcelona, construction started in March 1882 and still continues 134 years later, although I did read recently that construction may be nearing an end.

#28 Progress

A grain of sand is formed from a long process of weathering and the breaking down of larger sediment and rocks. It can take millions of years.

 

#41 Sand

The Kalahari Desert. Namibia

 

As the old time-tested adages say “Rome wasn’t built in a day” and “good things take time”

In response to the Daily Post’s weekly Challenge – Time

Yoroshiku Onegai shimasuimages (1)

Leanne

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7 responses to “A long time in the making

  1. Pingback: Time (Organic) | Chris Breebaart Photography / What's (in) the picture?·

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