Kushi Download Movie
Gaetan Horton
I really enjoy this super soft palm toy for its versatility, texture and vibration. I use this toy for both its pinpointed vibration capability and its unlimited grinding possibilities. Its smooth ridges and size provide just what I need in a vibrating palm toy that I can press down on and feel the soft vibrating squish.
Texture: Iroha's body safe silicone has always been a pleasure to feel but with the iroha+ it's even softer! In addition to the silicone, the kushi has a squish to it making it great to press against your body. The textured folds on the kushi also provide another layer of interesting texture. I wouldn't say it does particularly much for me, but I do like that there is an option for a different sensation if you wanted to switch it up. Also my cat hair hasn't been sticking to it like crazy so that's a HUGE plus.
Aesthetics: The new color, Nadeshiko pink, is SUCH a pretty shade of pink. The kushi kind of looks like a hedgehog and could totally pass off for a stress ball or something, thanks to the squishy silicone texture. I love that iroha products are always super discreet. One thing, however, is that the new iroha+ line does not use the charging case anymore so you can't "display" it. Not a big deal and honestly with the new charging cable attaching magnetically directly under it, you could probably get away with saying it's a night lamp.
Vibration: The important part! I own the iroha Rin+ and always thought it was a little weaker compared to other vibrators, so I was very delighted to find that the kushi has a GREAT range of vibration strength. The maximum strength (5) is like numbing strong lmao, so I'm sure this will suit a wide range of users :) I also love the new vibration patterns that was added. I'm normally not for vibration patterns and prefer the constant settings, but I really loved pulse 3! It's a great enticing pattern that I feel doesn't just leave me hanging on the lower end of the vibration. You can use the tip for a more localized vibration or the entire body of it for a more distributed vibration. Both are really nice!
Sound: The lower settings on the kushi are super silent. For the lower two settings I honestly can't hear it over the ambient noise in my house. As for the stronger settings, it's definitely audible within the room but definitely not from another room.
Overall, really great external vibe. Super cute and discreet and would make a great first vibrator. Has a great range of vibration and utility so you don't get bored of it over time. Definitely give it a try!
There are just tasting menus, which change every two months after meetings and trials by the three chefs. The focus is on the seasonal ingredients, and the menu given to the guests lists only the names of the ingredients to stimulate their imagination. For example, in December:
Boudin noir, scallop, leek
Softshell turtle, Chinese cabbage, rice cake
Rabbit, lotus root, kumquat
Prawns, spinach
Beets, Nishimera salmon
Steamed egg custard, cheese, turnip
Rice with root vegetables, beef
Dessert
The first dish is a French boudin noir inspired by the pairing of mustard with offal to pair with the Japanese vinegared miso paste. The second dish combines softshell turtle with Chinese cabbage tuver, fusing the Japanese elements of Den and the French of Florilge in one dish.
The dishes change from time to time, but the earthen pot rice is always served at the end, cooked in exquisite Arita ware. For example, Japanese parsley gives a touch to the rice with root vegetables, which is then topped with beef carpaccio and thickened dashi sauce. Others include rice with maitake mushrooms and beef tongue confit, sakura shrimp rice with bisque as a finishing touch, and corn rice with pork confit. As with the other dishes, there are surprising elements hidden everywhere.
The menu consists of six dishes for lunch and eight dishes for dinner. It is also possible to taste the evening course during the day.
INGREDIENTS
The rice used is "Nikomaru" from Shizuoka Prefecture, characterized by its round, puffy grains with moderate stickiness. The same rice is also served at Den. The eggs are "Mahouran" produced by Ranmeisha in Utsunomiya City, Tochigi Prefecture, with a sweet and rich flavor that tastes great whether raw or cooked. Vegetables are mainly from Tochigi Prefecture.Sometimes they source the ingredients together with Den and Florilge, taking advantage of the affiliation, and other times they purchase only for Denkushiflori. They don't work with specific farmers, as they prefer not to be tied down to ingredients when creating their menu. They choose the best suppliers for each seasonal menu, such as rabbits from Spain.
In gastronomic circles today, however, dengaku usually refers to the sweet-and-salty miso paste that is spread on tōfu, ofu (blocks of wheat gluten), vegetables and/or seafood. Tōfu dengaku is as appealing a dish now, as it was hundreds of years ago.
The cute curlicues on these bamboo skewers are formed by knotting or tieing the non-pointed end. The word musubi is used to describe linking, connecting, and gathering in many contexts, especially auspicious ones. Using musubi kushi to present food adds another dimension to the meal.
The Portuguese introduced firearms to Japan in the 16th century. Skewers that resemble the shape of those early guns are called TEPPŌ KUSHI. The shape is especially suitable for skewering chicken made into yakitori.
Visit Project KUSHI where you will find instruction and inspiration for making all manner of skewered tidbits. For those who eat a plant-based diet exclusively, I offer lots of suggestions on how to create your own unique vegan or vegetarian kushi cookery.
JUNSAI (water shield; Brasenia schreberi) grows naturally in lakes, ponds and slow streams in many parts of the world but only Japan and China have a long history of cultivating the plant as a food. The Japanese especially love foods with a tsuru tsuru (slippery,...
So named because this sweet is wrapped in kashiwa (oak) leaves, kashiwa mochi 柏餅 is enjoyed during the Golden Week holidays, early in May. Historically this sweet is associated with Tango no Sekku (also known as Kodomo no Hi or Children's Day). What's the connection?...
The moment in the culinary calendar when a food is at its seasonal peak of flavor is referred to as shn, and it is the driving force in most Japanese kitchens. Indeed, entire menus are planned around shn ingredients. In the spring, as tender bamboo buds begin to...
Before refrigeration became widely available, pre-modern societies struggled with keeping fresh food from spoiling. A variety of ingenious techniques were developed throughout the world, including drying fresh foods in well-ventilated shade. In Japan, the resulting...
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