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最近又有許多人開始規劃暑假的旅遊，有人問Tiss京都車站最推薦哪間飯店，就是這間啦！一房難求，如果有規劃去京都玩的朋友，趕快手刀預定
🔜住宿文：https://tisshuang.tw/blog/post/22pieceshotel
🔜查房價：https://www.agoda.com/zh-tw/22-pieces/hotel/kyoto-jp.html?cid=1761170
我愛用的（？）piece hostel 將在今年12月開新據點22 pieces。
是類似週租公寓的形式有附廚房，一組一戶每組2-4人入住，有四種房型可選。
明年要去賞櫻的朋友又多個住宿選項了。
#一人沒法訂這裡
#可惡這樣是要逼我揪伴入住了嗎？
#京都住宿選項越來越多，口袋名單大爆炸
【NEW HOTEL OPEN】
We are very happy to announce 22 PIECES as one of our new PIECE brands which will open December 2017! The hotel is walking distance from Kyoto Station, and consists of private rooms only.
Until 15th March 2018, rooms can be reserved at a special promotion price!!
http://www.22pieces.jp/en/
2017年12月、PIECE ブランドに 22 PIECESが仲間入りします！場所は京都駅近く、全て個室タイプのお部屋のみとなります。
2018年3月15日ご宿泊分まで、プロモーション価格で提供致します！！
http://www.22pieces.jp/jp/
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Nama Yatsuhashi (Cinnamon-Flavored Mochi with Sweet Red Bean Paste Filling) is a very popular souvenir from Kyoto.
I received many requests from those who went to Kyoto and actually had this, so I finally decided to make it ;)
---------------------------------
Nama Yatsuhashi (Cinnamon-Flavored Mochi with Sweet Red Bean Paste Filling)
Difficulty: Easy
Time: 25min
Number of servings: 12~14
Ingredients:
60g (2.1oz.) Shiratamako (lumpy glutinous rice flour)
40g (1.4oz.) Jyoshinko (rice flour)
80g (2.8oz.) sugar
140ml water
25g (0.9oz.) Kinako (soybean flour)
2 tsp. cinnamon powder
Tsubu-an or Koshi-an (sweet Azuki red bean paste with skins or without skins)
Directions:
1. Mix Kinako and cinnamon powder and set aside.
2. Place Shiratamako (lumpy glutinous rice flour) in a microwavable bowl. Add water little by little and mix very well. Then add sugar and Jyoshinko (rice flour), and mix well. *DO NOT add other ingredients before you mix the Shiratamako and water together. Otherwise, the lumpy texture won't go away.
3. Cover with plastic wrap, then microwave at 600 watts for 2 minutes. Mix well with a damp spatula. Cover with plastic wrap again, then microwave at 600 watts for 1 minute. Mix well with a damp spatula.
4. Dust half of the Kinako mixture (1.) on the counter. Place the Mochi. Then sprinkle with the rest and flatten out the Mochi using your hands and a rolling pin to 3mm (0.1 inch) thick.
5. Cut the Mochi into 12~14 square pieces. *you can eat the leftover edges ;)
6. Place some sweet Azuki red bean paste, then fold into half to make a triangle shape.
*You can store them in an airtight container at the room temperature for up to 2 days.
レシピ（日本語）
http://cooklabo.blogspot.jp/2014/09/blog-post_16.html
---------------------------------
Music by
SHWフリー音楽素材
takanoniharuka-fix
http://shw.in/
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
http://www.youtube.com/watch?v=FFsQE0qd_4w
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Very simple yet tasty mackerel recipe idea! No wonder a perfect dish for bento lunch box :)
BTW, I used the Agehana from Kyoto again, if you remember it from this video. hehe
http://www.youtube.com/watch?v=pYcEYdMS1hQ
---------------------------------
Deep-fried Mackerel Coated with Sesame Seeds
Difficulty: Very Easy
Time: 15min
Number of servings: 4
Ingredients:
1 fillet mackerel
A
* 2 tbsp. sake (or white wine)
* 1/2 tsp. salt
B
* flour
* 1 beaten egg white
* 2 tbsp. white sesame seeds
* 2 tbsp. black sesame seeds
vegetable oil for frying
Directions:
1. Pull out the mackerel bones with tweezers if any. Then cut it diagonally into an inch-wide pieces.
2. Marinate mackerel with A for about 15 minutes.
3. Dry the mackerel with paper towels and lightly cover with flour, coat with beaten egg white, and coat the skin side with sesame seeds (black & white mixed together).
4. Deep fry mackerel at 180C (356F) for 2-3 minutes until crisp golden brown.
Egg white batter keeps the UMAMI of mackerel and enables it to be coated with sesame seeds.
レシピ（日本語）
http://cooklabo.blogspot.jp/2013/05/blog-post.html
---------------------------------
Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil 揚げ油の管理と処理方法
http://www.youtube.com/watch?v=zRyoZ8bybSo
Products I used:
京都珍味 喜久屋 揚げ花 (Kyoto Chinmi Kikuya Agehana)
http://www.kyoto-kikuya.jp/shopdetail/043004000016/
京都珍味 喜久屋 扇そうめん (Kyoto Chinmi Kikuya Ougi Somen)
http://www.kyoto-kikuya.jp/shopdetail/043004000014/
Music by
Josh Woodward
Talk About Your Feelings (Instrumental Version)
http://www.joshwoodward.com/
http://www.youtube.com/joshwoodward
FYI (products I used in my videos):
http://www.amazon.co.jp/lm/R3VVDX7JZ5GYJE/?_encoding=UTF8&camp=247&creative=7399&linkCode=ur2&tag=shopping072-22
♥Original T-SHIRTS♥
https://www.youtube.com/watch?v=FFsQE0qd_4w
♥Visit my Blog for more Recipes♥
http://createeathappy.blogspot.com/
♥My Recipe Posts in Japanese♥
http://cooklabo.blogspot.jp/
http://cookpad.com/ami
http://www.lettuceclub.net/mypage/toukou_top.html?user_code=00153826
http://twitter.com/alohaforever
♥and of course SUBSCRIBE♥
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