All-Natural Traditional Japanese Skin Lotion Made from Yuzu (citron) Seeds- how to make it yourself!
An all-natural skin lotion made by Junko Takasaki from yuzu (citron) seeds and shochu
One thing that never fails to surprise foreigners who wander through Tsukuba`s traditional hamlets in December is the abundance and variety of CITRUS FRUITS which can be found weighing down the trees in the gardens of nearly every private home. Most people imagine these fruit to be the products only of of more southern climes, and in fact, Tsukuba ( Mt Tsukuba to be exact) IS the Northern limit for commercial citrus cultivation. Besides the usual tangerine-sized mikan are the miniscule FUKURE MIKAN, which besides being wonderful to look at glowing on their trees, are used as one of the components of SHICHIMI, Japan`s distinctive seven-spice seasoning.
Citrus fruit (perhaps natsu mikan) along the road in Tsukuba in December
But there are still more citrus varieties growing in these gardens, most of them which I would not be able to identify without asking the locals.
Among these is the YUZU (柚子), or citron, which seems to appear in disconcertingly many different sizes, shapes, skin textures and shades of color (which can sometimes make it hard to identify).
These deliciously fragrant fruit ( more specifically, their rind) have long been an indispensible part of Japanese cuisine, especially as a flavoring in NABE, savory winter stews, and in one of my favorite dishes FUROFUKI DAIKON (風呂吹き大根). They are also used to make an assortment of traditional winter confections such as: yumochi (柚餅), yubeshi (柚餅子),and yuzu yo-kan (柚子羊羹)- DEELISH!
Large and bumpy skinned yuzu (demon citrons) and they are often placed inside the entranceways to homes to ward off bad luck
But more importantly, since ancient times the yuzu has been used on the day of the WINTER SOLISTICE (to-ji, 冬至) as an addition to the evening bath. Not only do the yellow fruit make a beautiful sight floating in the water and provide a refreshing scent, but yuzu has been believed to possess certain qualities which invigorate the body and recharge it with LIFE FORCE. This is probably because yuzu is the fruit which remains ripe on the tree the latest ( or among the latest) in the year, staying firm and strong even when it grows harshly cold ( and maybe because they look like the sun, as well!).
Today, I discovered another use for yuzu, one also takes advantage of its health-giving properties: making skin lotion!
I learned of this traditional Japanese beauty-care product ( and how to make it) from Junko Takasaki,who in turn learned how to make it from her mother, who uses it everyday on her face and hands.
I`ve never had the honor of meeting her mother, but one look at Junko-San`s fine complexion is recommondation enough for trying out this very easy ( and inexpensive) to make skin lotion.
Here is all you need to do:
Remove the seeds from several yuzu.
Place them in a jar.
Add enough SAKE ( Japanese rice wine) or SHOCHU ( Japanese distilled liquor) to immerse the seeds.
Let them sit overnight.
By the next morning, the oil from the seeds interacting with the alcohol will have made a lotion.
You can keep it at room temperature.
Use it everyday for the hands and face.
I tried it myself this lotion this morning, rubbing the slippery liquid over my hands until it had evaporated- leaving a slight hint of the yuzu fragrance and my hands as smooth and soft as a baby`s bottom!
Try it!
If you live in Tsukuba, you can just ask a local farmer for some yuzu. They will most probably be happy to provide you with a few!
Using Citrus Peels to do the Dishes
And just when I thought I had had my big scoop for the day, Harumi Takaya, who was also with us, told me about how she ( and many other women who grew up in Tsukuba`s traditional neighborhoods) do not use for or detergent for doing the dishes during the winter. Instead she uses citrus peels- especially those from mikan.
Just you the inner part of the peel ( the white part) to scrub the pots, pans and dishes. Apparently this even cuts through heavy grease.
Sounds like another all natural, cost-cutting idea ( with a long history of effetiveness) that you might want to try out.
Let me know how it works out for you.
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Cheaper Gasoline on the Expressways?
Q: Is gasoline really cheaper on the expressways?
A: Sometimes.
There is a maximum gas price that is set once a month and the gas stations on the expressways (like Joban Expressway) do not increase their prices at all during a particular month. The maximum price is set by the Ministry of Economy, Trade, and Industry (METI) at the end of the previous month. You can see the price on this site. The reason for this is that the number of gas stations on the expressways is extremely limited, so drivers do not have a choice of which station to use when they need to fill up their tanks. If the gas stations could set their own prices, it would be possible for them to set unreasonable prices and the consumers wouldn't be able to do anything about it, since the next station might be 100km ahead. (Also, cars that run out of gas often cause accidents, so it is better not to encourage drivers to shop around for the best price.)
So, this means that if gas prices went up this month as compared to last month, you might be able to get cheaper gas on the expressway than on the regular roads. However, the opposite is also true: if gas prices went down this month, the gas on the expressway will be more expensive.
The prices for regular gas in November and December were 140 yen and 136 yen respectively.
(Note that this only applies to gas stations on the expressways. Regular gas stations do not have to follow this rule.)
Source: Japan Automobile Federation (JAF) Magazine, November 2006
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Finding the cheapest gas in your neighborhood
Hi, all. I'd like to share my secret since Shaney brought up the gasoline prices on highways. You all know that the gas prices have gone down significantly in the past few months, but some places still charge a lot.
I've been using General Express on R354 in Inarimae, next to a camera shop since it opened. It's a self-service gas station and the cheapest one in the area. The last time I checked, the gas price there was 118yen per liter. I'm sure that some of the TsukuBlog readers are familiar with this, but you can pay by using the "Speedpass" when you buy gas at this gas station. It's very convenient when you are in a hurry!
The only problem with this gas station is that since this is the cheapest place to fill up the tank, it gets crowded very often. I think its location being so close to Inarimae Intersection is making the situation worse. I've had quite unpleasant experiences with hot-tempered drivers at this gas station, so I always try to go there very late at night or early in the morning. It's open until midnight though it used to be open 24-hours.
Another cheap gas station is also on R354. If you head to Tsuchiura from Tsukuba on R354, you'll see a small gas station on your right soon after you drive past Joban Expressway Sakura Tsuchiura Exit. This gas station also has the lowest gas price in the area.
If you can read Japanese, I recommend checking out gogo.gs, a comparison-shop site. A list of gas stations in Ibaraki is here. Some of the prices listed are the member rates, but as far as I know, you don't need to be a member to get the lowest price at the gas station in Inarimae.
As the Christmas/New Year's break approaching, I really hope the gas prices won't go up like they did in summer!
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Foraging for wild eats in Tsukuba- Akebi (again)
Akebi which have opened (naturally) and are ready for eating
One of the benefits (and great autumn pleasures) of living in the Japanese countryside is being able to pick as many akebi as you like, for free (they can cost a pretty penny at Tokyo department stores). Akebi grow on coniferous vines which flower in spring and bear fruit in fall. When ripe and ready for pickin’ they look like reddish-purple mangos which have been slit open with a blade. This opening reveals the almost translucent, white flesh which contains the seeds. It is this part that can be eaten right under the tree. You twist the fruit off the vine, break it open at the slit and take the white jelly-like center into your mouth. Chew softly to enjoy its unique sweetness and texture, and spit out the pits.
The skin of the akebi can also be eaten. In Tono, Iwate Prefecture, I have had akebi skin boiled with sugar as a delicious local food. There are several ways the skin is eaten around Japan, with the most common probably being frying with miso.
This year, the akebi (a web search has revealed that the English name for this fruit is chocolate vine, if that means anything to you) are smaller than usual, but just as tasty. You can find them in Tsukuba’s fast disappearing woods, like those behind my house.
By the way there are two different sets of characters which can be used to write akebi. There is 通草, and 木通, though it is usually written in hiragana as あけび.
Happy hunting.
Akebi on sale at a Tokyo supermarket for 390 Yen each!
and at another supermarket for 498 Yen a shot!
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Frugal Watch Newsletter
Wendy Jonas Imura publishes a newsletter about being frugal in Japan. She always has something interesting to say as a person who has her finger on the pulse of the frugal scene. The newsletter is called Frugal Watch.
Today's Frugal Watch installment is about "radical frugality", such as one woman's project to wear a brown dress every single day for a year and another woman's year without shopping. Wendy never suggests going quite that far, but it is interesting to see the concept of frugality taken to an extreme.
Wendy also owns the the Frugal Japan mailing list, the Frugal Japan website, and the Frugal Japan wiki which includes tips from the members of the mailing list.
If you are interested in learning about how to save your yennies in one of the most expensive countries in the world, Wendy's a person you will want to know.
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