Pocky Day!

 November 11th was Pocky Day!! My friends and I bought pocky and it was very nice. I chose caramel flavor, it tasted like winter☃️


On another day, I went to see the autumn leaves! It was so beautiful. The garden in front of Niitsu art museum had many nice landscapes. So there is a big pond, there were many ducks! They were very cute!

On another day again, I cooked turnips for the first time. So I make a soup, the turnip's sweetness and soup's milk taste went well together! I want to make it again.

コメント

  1. Nayu blog2025年11月12日 1:01

    I didn't eat Pocky! I'll eat it next year!

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  2. Leaf2025年11月13日 16:39

    You're really enjoying the season!! The caramel Pocky was delicious!

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  3. Akari Suwabayashi2025年11月14日 3:46

    I had pocky this week too! It’s good that you enjoy doing many things!!

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  4. Mimi2025年11月15日 6:05

    I eat picky too! I gave big pocky Barron at Seikyou. It was very fun.

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  5. Sayaka Kojima2025年11月16日 3:18

    Other people said the caramel Pocky was really good. I want to try it!

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My Introduction

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Hello.My name is Minori.I'm an university student. I'm belonging acapella club since the first semester.I enjy singing. My hobby is knitting.I can make many items.For example,recently,I made a coaster of the rose bouquet.Though I couldn't make it well at first,I gradually got better. Next,I enjy practicing English.I like to read books in SALC.Recently,I read "Heidi"that is my favorite story.I'm improving my English skill while enjoying. Finally,I'll introduce my small trip during summer vacation.I went to Murakami city and saw the beautiful sea.The sea was so blue! I couldn't help but take lots of photos.
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What I learned

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In the presentation, Professor Mark Frank explained sake brewing. In 1997, he came to Niigata and from 2003 to 2005, he lived in sake brewery in Nagaoka. At present, he lives in old form house built 90 years ago. I'll elaborate things he explained in the class and describe what I thought. First, the most important point is aiming to internationalize the local community. I think it is essential to know how people in a company live. According to Mark's explanation, the schedule of people working at sake brewery is so hard because fermented foods take lot of time to make. They get up at 6AM and work until midnight.  Mark's craftsman said, "We need to understand the joys and hardships of producers". Also, traditional company such as Sake brewing connects to history, culture, traditional technique, local knowledge, economy, and identity, so we can't notice unless looking at the work up close. We need to choose such a company. Second, I plan to apply what I learned ...
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