#bamboo whisk

[hojicha-co]

🌹 Hojicha Rose Tea Latte

Each sip of this warm Hojicha Rose Tea Latte brings the sweet scent of roses and a floral flavor enveloped by the richness of hojicha.

📝 Recipe:

Steep 1 tsp of dried rose buds in 100 ml of 95°C (205°F) filtered water for 5 min.

Whisk 1 tsp of Hojicha Powder and 50 ml rose tea.

Add 1 tsp of maple syrup & 50 ml rose tea.

Pour 140 ml of frothed milk (we used soy milk).

Garnish with rose buds &/or petals before serving.

https://hojicha.co/blogs/recipes/hojicha-rose-tea-latte

#hojicha #rose #tea #latte #home cafe #hojicha co #hojicha powder #matcha bowl #chawan #chasen #bamboo whisk #japanese tea #drinks #cafe #recipe #rose tea #herbal tea

[fitforestfairy]

I got these little Valentine's Day gifts at midnight 🥺💞

A bamboo matcha whisk and scoop set that I've been waiting forever!!! It will make my little morning routine and that "me" time that I enjoy every morning a lot more meaningful. 🍵🕯️

There's also a lovely thyme plant joining the basil plant in the kitchen. I'm thrilled about getting a little collection of kitchen herbs 🌱

I'm very thankful for these thoughtful gifts. I feel loved 💓

#fitforestfairy #thankful #valentines day #happy valentines day #bamboo matcha whisk #thyme plant #feeling loved #fitblr

[gisdotnet]

I am so normal about matcha shit tastes so good

#THE DRINK. I AM TALKING ABOUT THE DRINK NOT THE COOKIE I LOVE THEM 2 SHE IS MY WIFE BUT IM TALKING ABT THE DRINK #anyway I realized that we dont have AAA batteries in the house (4 the whisk) !! so praying that it comes w/ batteries off the bat :) #next time I go to the store I'll just bite the bullet and buy a bamboo whisk probably what is going on my head is spinning #matcha posting

[bytebun]

shld not have worn white pants while trying to mix matcha

#.....30g & it kinda broke my bamboo whisk lol so silicone spatula it is #ive never had to mix matcha paste in these quantities! usually much more manageable #food cw #bytebun rambles #off to take a walk while it chills then into the fridge for 24h

[yoisara]

why does my matcha taste the exact same when i make it with a fancy expensive chasen as when i made it with the tiny metal whisk from this gay ass video

#sorry my metal whisking skills are too fucking good and on par with bamboo whisks i guess

[adobe-outdesign]

Saw you reviewed Poltchageist before the Teal Mask dropped — so now that it’s here, what’re your thoughts on its evolution, Sinistcha?

Before we knew about Sinistcha, I was a little hesitant on Poltchageist being a convergent 'mon instead of a regional. Black tea and matcha green tea are both types of tea, so it seems like that would make more sense as a regional (as opposed to, say, coffee and tea or something). Likewise, Poltchageist's design didn't really feel like something you could mistake for a Polteageist.

However, I think Sinistcha really justifies the line's existence. Having a convergent line wherein the stages are flipped around is actually a really cool concept, and it works perfectly with the matcha tea concept (the original line goes from a cup of tea to a pot, so the convergent goes from the macha container to the prepared cup of tea). It also helps justify it being a convergent in the first place, as a regional would always have the same "base" stage, whereas a completely different 'mon doesn't have that requirement.

Outside of that, the design itself is pretty decent. It has the same color scheme as Poltchageist, and just like there, the black/brown and white base helps the green to stand out. The drippy "face" on the cup also still looks good.

Despite the line being backwards, the "bodies" of the two follow the same pattern as the original line—in other words, it starts out as a vessel with a face and then the little tea spirit fully emerges when it evolves. It works pretty well here, though I'm not sure about the legs (then again, I'm not big on Polteageist's legs either).

Also, the head area feels a bit forced. I had to look up what the thing on its head is, but it turns out its a chasen bamboo whisk used to stir matcha:

I get why it's there, as it's meant to mimic the teapot lid on Polteageist's head, but the random yellow inclusion throws the palette a little (I think it could've honestly been white and nothing would've been lost), and the overall look of the thing doesn't really feel like it goes with the rest of the design.

Aside from that however, it's still overall a fun twist on the original tea concept and really helps to bring the line together.

#sinistcha #poltchageist #pokemon #pokemon scarlet and violet #pokemon reviews

[tanuki-kimono]

Japanese garden by miniature artist Tatsuya Tanaka, using zundamochi (edamame cake) as bushes, rice as soil, and a chasen (tea whisk) as yukitsuri.

Yukitsuri are bamboo pole+ropes towers placed upon trees to protect them from heavy snowfalls:

(picture source)

#japan #art #craft #miniature #Tatsuya Tanaka #zen garden #japanese garden #zundamochi #chasen #tea whisk #yukitsuri #garden rope #wintering garden

[macgyvermedical]

Food Options for People with Histamine and Salicylate Itolerances

Hi All,

My wife just found out that she has both histamine intolerance and salicylate intolerance. Within days of starting to take antihistamines and eating only very low histamine/salicylate foods, nearly every health problem she's had for the last 15 years (including vision problems, plantar fasciitis, severe GERD, severe brain fog (to the point where we thought she had early onset Alzheimer's), chronic fatigue, and joint pain) literally went away or got markedly better overnight.

The only thing is: If you're really strict on the low histamine and low salicylate diets, it really limits what you can eat. If you're gluten or lactose intolerant as well, that makes things even more difficult.

So I decided to put together some recipes that contain the lowest possible histamine and salicylate burdens. The "safest" list contains only the following: Bamboo shoots, cabbage, celery, iceberg lettuce, peeled white potato, millet, oats, rice, maple syrup, white sugar, distilled white vinegar, saffron, sea salt, canola oil, safflower oil, egg yolk, meat, fish, poultry- very fresh only, true fish only.

Marinade: Mince a stalk of celery, then combine that with a third of a cup white vinegar, a half teaspoon salt, and 2 tbsp maple syrup. Soak your meat or poultry in it before cooking to give it some flavor.

Salad (or anything) Dressing: Whisk together 2 raw egg yolks, 2 tbsp white vinegar, and 2 tbsp canola oil. Salt to taste.

Slaw: Shred a quarter of a cabbage, 3 stalks celery, and 1 can bamboo shoots. Toss in a dressing made from a third of a cup of white vinegar, a tbsp white sugar, and a third of a cup of canola or safflower oil.

Potato and Rice fritters: Cook a cup of white rice until it's soft. Peel and chop a medium potato into 1-in cubes, boil potato until soft, drain and mash. Mix rice and potato, add 2 egg yolks and salt to taste, form into patties, and fry in canola oil.

Potato and Celery Soup: Mince 5 stalks of celery and fry in a tbsp or two of canola oil. Add 4 cups chicken stock (make ahead by boiling a chicken carcass in water with a tbsp vinegar for 3 hours) and 2 large potatoes (peeled and cubed). Boil until the potatoes are soft. Mash the potatoes in the stock, add salt to taste, and serve.

Congee with Pickle: Soak bamboo shoots overnight (or a few hours) in a mixture of 1/3 cup vinegar, a teaspoon salt, and a tbsp sugar. Make a rice or millet soup by cooking grains in about double the water specified on the package. Mash the grain and flavor this soup with salt or sugar to taste. Fry a couple of egg yolks or some fish and place on top. Eat with your bamboo shoot pickle.

Millet Crispies: Pop millet by placing a small amount in a dry frying pan.

Oatmeal: Make oatmeal according to package instructions with salt to taste. Top with fried egg yolks, maple syrup, millet crispies, fried minced celery, slaw, or whatever meat options you have available.

Celery Boats: Shred a cup or so of cooked chicken and toss with salad dressing listed above. Fill stalks of celery with the mixture.

Beef and Cabbage Soup: Fry 3 stalks of minced celery in canola oil at the bottom of a pot. Cut up a half head of cabbage into ribbons and fry with the celery. Remove the celery and cabbage. Put a pound of beef stew meat cut into 1-in chunks (or ground meat of choice) in the pot and brown. Add the celery and cabbage back in, add 6 cups water or stock, and boil with salt to taste until at least the meat is cooked through, about 20 minutes.

Lettuce wraps: Brown a pound of ground chicken in a pan with 3 stalks minced celery, half a cup of chopped bamboo shoots, a tbsp of vinegar and salt to taste. When cooked through, carefully remove leaves of iceberg lettuce from a head. Fill with meat mixture and enjoy. Serve with rice.

Rice Pudding: Whisk together 4 egg yolks, a quarter cup maple syrup, 2 tbsp glutinous rice flour, a pinch of salt, and a scant cup of water. Add this to a pot with 1.5 cups COOKED rice. Stir on medium heat until the rice has absorbed most of the liquid but is still somewhat pour-able. Pour into a small casserole type dish and chill in the fridge to set.

Contains wheat, fresh dairy, onion, parsley:

Beef Stew: Cook 4 stalks minced celery and 1 minced medium onion in butter or ghee until soft. Add 1 lb beef stew meat cut into 1-in chunks and brown. Add 6 cups stock or water and salt and parsley to taste. Whisk together 1/2 cup water and 1/2 cup flour and add to mixture. Peel and cut 2 medium white potatoes and add to mixture. Bring to a low boil and simmer until meat and potato chunks are cooked through- about 20 minutes.

Flat breads: Combine 3/4 cup water and 1/4 cup butter, oil, or ghee with 2 cups flour (adjust amounts as needed to create a workable dough). Roll into flat rounds and cook on a dry skillet.

Mashed Potatoes with Onion: Peel and cut 4 large white potatoes into 1-in cubes. Place in a pot with water to cover. Boil for 20-30 minutes. While boiling, mince 1 large white onion and cook in butter, oil, or ghee until caramelized. Drain and mash potatoes. Add onion to potatoes along with a tbsp dried parsley and salt to taste and cream or milk to taste. Stir everything together.

Deep Fried Cheese Curds, Chicken Nuggets, Battered French Fries, or Onion rings: Combine 1 cup milk, 1 cup flour, 1 tbsp onion powder, 1tsp baking soda, and salt to taste. Bring 2-3 inches of canola oil or lard to frying temp. Dump 1lb of cheese curds, 1-in flattened chunks of chicken, sliced white potato, or sliced onion in batter, and spoon them into the frying oil. Fry until crispy and remove onto a plate lined with paper towels. See "Salad Dressing" in previous comment for something to dip in.

Maple Milk: Put a few tbsp maple syrup into a glass of warm or cold milk for a treat.

Cheesy Dessert Tacos: Make flatbreads listed above. Mix together 2 tbsp maple syrup with a half cup plain farmer's cheese or goat cheese. Spread on flat breads and fold like a taco.

Cheesy Dinner Tacos: Combine 2 tsp onion powder and 2 tsp dried parsley with a half cup plain farmer's or goat cheese. Spread on flatbreads. Add shredded cooked chicken and shredded cabbage. Fold like a taco.

Mapley "Crime" Brulee: Whisk together 6 egg yolks, 4 tbsp maple syrup, and 2.5 cups heavy whipping cream in a pot over low heat, whisking continuously until thick. Pour into ramekins, sprinkle with white sugar, bake until set, then broil until the tops are crispy.

#MCAS #recipe ideas #recipes #food ideas #salicylate intolerance #histamine intolerance #long covid #covid

[allsadnshit]

Do you have any advice on how to get better at making matcha? My little handheld milk frother does a decent job, but I just can't seem to get the hang of the bamboo whisk (even with thorough sifting and a bunch of whisking I still seem to get some clumps at the bottom...) and I would love to be better at making it the proper way. Also, your cookbook is amazing and I can't wait to see what else you make! Wishing you all the best :)

definitely start with investing in high quality matcha, because the tools can only do their own job but can never make up for the actual tea itself. I personally buy from ippodo tea, but in general just make sure your matcha is sourced in Japan only, and I'd focus on brands that don't have any additives (grocery store matcha often has other things for shelf stability etc), it should always JUST be the green tea milled and nothing more. beyond that, having a proper sift to make sure you don't have clumps even before you start whisking is important, soaking your matcha whisk in warm water for a minute before using it, having a well shaped bowl (whisking in a regular bowl doesn't match a true matcha bowl in my opinion, I HATED using whatever cheap bowls my old work would provide vs the nice bowl I have at home) and whisking should only take about 15 seconds, fast but gentle back and forth, not circles.

I recommend investing in this set, it's the one I use:

it's cheaper in the long run to have a nice kit at home for the best quality drinks rather than getting matcha out anyways. most shops carry Rishi (worst matcha!!!!!) and don't even sift let alone make it right and will still charge you $8 a cup! having a full kit at home and making it yourself is such a beautiful ritual, and I even use my matcha kit to make oolong lattes too with the milled oolong powder I enjoy

[thecarnivorousmuffinmeta]

Tumblr needs more soup discourse! For some reason I'm way more certain Vinelle has a soup recipe than I am that you do (do you even soup, bro?) but that's nonsense because I don't actually know either of you and I *probably* don't have a psychic gift for detecting good soup recipes (recruit me Volturi!)

Anyways do you have a favorite soup? I'm partial to tom yum soup, but I always look up the recipe online. The best soup I ever made was from stinging nettles, but sadly that recipe is lost to us.

Hope you're having a soup-er day,

Anon.

@therealvinelle has discussed soup here.

I do soup with the caveat that I don't have any super secret ancient grandmother's soup and I'm not good enough of a cook to come up with shit entirely from scratch.

But here's one of my favorite soups that I've made recently (recipe from magazine).

Per the recipe:

Hot and Sour Soup with Shrimp

Time: 35 minutes

Serves: 4

Ingredients

3 cups chicken broth

1/2 cup sliced mushrooms

1 tablespoon soy sauce (don't cheap out, get the good kind)

1 8oz can of sliced bamboo shoots, drained

2.5 tablespoons fresh lemon juice

1 tsp white pepper

1.5 lbs medium raw shrimp peeled and deveined

8oz firm tofu, drained and cut into 1 inch cubes

1 tablespoon corn starch (or xanthum gum/other thickening agent)

2 tablespoons water

1 large egg white, beaten

2 tablespoons chopped scallions

2 tablespoon chili oil

Steps

Combine broth, mushrooms, soy sauce, and bamboo shoots in a large sauce pan and bring to a boil

Reduce heat and simmer 5 minutes

Add lemon juice, white pepper, shrimp, and tofu to pan

Bring to a boil

Cook 2 minutes or until shrimp is almost done

Combine corn starch/thickening agent with water in a small bowl stirring until smooth

Add thickening mixture to pan

Cook 1 minute stirring constantly with a whisk

Slowly drizzle egg white into pan, stirring constantly

Remove from heat

Stir in scallions and chili oil

#about this blog #soup #vinelle #therealvinelle

[someone-save-vlad-king]

Common Sense Kings Headcanons

(Angst-free only.)

As a Whole:

"Common Sense" is a lie. They share one braincell and Kan keeps it in the confiscated phones drawer. (He hasn't trusted them since the Incident. No, I will not elaborate.)

They're all great swimmers, except Tsuburaba. The kanji in Awase's name all relate to water — bubbles, rapids, ocean, and snow; Kaibara is definitely the type to use his Quirk as a boost (and it just seems helpful in general); and for Rin, Chinese dragons are associated with water, unlike Western ones. Tsuburaba, meanwhile, is mostly associated with air.

Video game nights usually end in disaster. That's why they mostly play Mario Kart, the least rage-inducing game ever.

Awase:

Sometimes, he Welds together little mixed media sculptures. Metal bits, googly eyes, Rin's scales, that sort of thing. He isn't very good at it, but then, he doesn't have to be. It sparks joy.

Also decent with mechanics. He, Yaoyorozu, and Hatsume would make a great team.

Has a lot of scars from all the dumb shit he's done over the years — and he's proud of every single one of them. Even the dumbest ones. It inadvertently helps some of his friends feel better about their own.

Cheats at origami.

Kaibara:

Loves green tea. This is based on two puns: Sencha (煎茶), the most popular green tea in Japan, and chasen (茶筅), the bamboo whisk used to make matcha. (There are so many puns you can make on the name Sen, it's great.)

The best dancer of the four — or, the only good dancer. The other three suck.

A contortionist in every way except professionally, with no qualms about showing it off. He's got the most fucked-up joints you've ever seen. He can even turn his head around like an owl. Fear him. (Seriously, look up contortionists, they're awesome.)

Tsuburaba:

Has the spice tolerance of a wet chicken nugget. You could kill him with a singular Dorito. The other three refuse to let him live this down.

Obsessed with practical effects in movies and plays. Props, clever set design, you name it. He's even experimented with using his Solid Air for something similar, though he hasn't done it in a while. In a movie production AU, he'd definitely be in charge of that.

When Kan doesn't have it, Tsuburaba holds the braincell. He's objectively a terrible choice, yes, but process of elimination rules. And yes, this is because of the Incident.

Rin:

Many thoughts, head still empty for some reason.

His favorite animal is the koi fish.

Almost won the class representative election purely by promising to teach the class Mandarin swear words. Kan was not happy.

Can and will make up a bullshit idiom. What are you gonna do about it? Fact-check him? Take your phone out and Google it? In front of the teacher?

#headcanons #mine #class 1b #class 1-b #common sense kings #awase yosetsu #kaibara sen #tsuburaba kosei #rin hiryu #on another note tsuburaba's costume should've been an embellished flight suit

[hojicha-co]

#bamboo whisk #takayama chasen #matcha whisk #tea whisk #chasen #tea #matcha #hojicha #takayama #nara #made in japan #bamboo #chado

[shuang-hua]

‖ DAY 13: KIND⁘ songxiao inktober 2022

don't walk so fast

fell asleep before writing captions for this yesterday hehe. but! a new friend appears in this inktober :')

i wanted to have a-qing get a little taller but i drew her too tall the first time... i also had to block in her hair because i did a bad job drawing it, so i feel like she looks less like the same person fghghjk. it's just a-qing again i promise ú _ ù

this has alt text. extended image description below the cut.

Two small, simple drawings. In the first, a-Qing holds onto Xiao Xingchen's arm as they walk side by side, positioned at the left of the frame, faces turned towards each other as they talk. Xiao Xingchen's eyes are bandaged and his sword, on his back, is wrapped in cloth. A-Qing's hair is in two buns, and she carries her bamboo pole.

In the second, with the figures placed towards the right of the frame, Song Lan guides a-Qing by laying his horsetail whisk on her shoulder. He looks somberly downward, his free hand tucked behind his back. A-Qing, her hair now pinned into one bun, mirrors his pose.

Ink on paper.

#sx inktober #inktober #inktober kind #inktober day 13 #inktober2022 #inktober 2022 #the untamed #mdzs #mo dao zu shi #song lan #xiao xingchen #陈情令 #双道长 #双道长魔道祖师 #宋暁 #the untamed 陈情令 #songxiao #a-qing #阿箐 #ink drawing #traditional

[sharowolet]

a family!!!

[ ID: Digital drawing of Xiao Xingchen, A-Qing, and Song Lan. There is one main image with all 3 of them together stacked vertically (Song Lan, A-Qing, then Xiao Xingchen) and separate images of each character by themselves. Xiao Xingchen is facing the right with his back towards the viewer. His whisk is in his left hand, and his sword is in his right hand; they are both held such that the hair of the whisk and the blade of the sword are dragging behind him. His sleeves have white flower and cloud patterns. A-Qing is in mid jump and holding her bamboo staff diagonally behind her. She has grass blades and gingko leaves on her sleeves. Song Lan has one knee on the ground obscured by his hanfu. He is holding his sword horizontally in front of his face. All three have very large flowy sleeves. ]

#魔道祖師 #mo dao zu shi #xiao xingchen #song lan #a-qing #rowo #i miss… them… ;w; #hehe… sad family :( #this was fun!!! #they look like… they could be in a movie poster :3c #hehe…

[itgirlblogger]

Classic Matcha Recipe🌟

The classic matcha latte stands as a favorite among health-conscious individuals, including pink Pilates princesses and green juice enthusiasts who have been dominating Pinterest. Do you not know how to make matcha? I got you. Here is a easy recipe for this drink!🩰🌟

Ingredients:

1 tsp high-quality matcha powder

1 cup hot water (not boiling)

1 cup milk of your choice (almond, soy, oat, or cow's milk)

1-2 tsp honey or sweetener of choice (optional, adjust to taste)

Instructions:

Sift the Matcha: Using a fine mesh strainer or a matcha sifter, sift the matcha powder into a small bowl. This step ensures there are no clumps, resulting in a smoother and more enjoyable latte.

Whisk the Matcha: Pour the hot water into a separate bowl. It's essential not to use boiling water to preserve the delicate flavors of matcha. Water around 175°F (80°C) is ideal.

Using a bamboo matcha whisk or a small electric frother, vigorously whisk the matcha powder and hot water together until a frothy layer forms on the surface.

Heat the Milk: In a saucepan, gently heat the milk of your choice until it's steaming hot but not boiling. You can also use a milk frother to heat and froth the milk simultaneously for an even creamier texture.

Combine and Sweeten (optional): Pour the frothy matcha mixture into your favorite mug, followed by the hot milk. If desired, add honey or your preferred sweetener to enhance the flavor. Adjust the sweetness level to suit your taste.

Enjoy: Give your matcha latte a gentle stir to ensure the flavors blend harmoniously. Savor each sip of this soul-soothing elixir, reveling in the balanced fusion of earthiness and creaminess that makes the classic matcha latte an unparalleled tea experience.

Tips:

Experiment with different milk varieties to find your perfect matcha latte. Each milk type brings its unique flavor profile to the mix.

To make it frothier, shake the milk in a sealed container before heating or use a handheld milk frother after heating.

Feel free to garnish your matcha latte with a sprinkle of matcha powder or a dusting of cinnamon for an extra touch of elegance.

#girlblogger #girlblogging #healthy girl #healthylifestyle #lucky girl syndrome #lucky girl #self worth #self care #self love #matcha #matcha latte #recipe #wonyoungism #pink pilates princess #pink pinterest girl #pink aesthetic #pinterest #green juice girl #clean girl #that girl #it girl aesthetic #chamberlain coffee #healthy diet #healthy living #activelifestyle #hyper feminine #it girl moodboard #it girl energy #it girl icons #christian girl

[foodandfolklore]

The Wonderful Tea-Kettle

Tea and teapots are a big part of Kitchen Witchcraft, and just Witchcraft in general. Tea Pots are one of those gadgets that can easily hold all four base elements. The material they're made can help heighten their properties. A keeping a metal tea pot, such as one made of iron or brass, can help protect your home. Brass is especially good at harnessing solar energy. A ceramic tea pot may help conversations. They can also be more easily decorated, and thus the symbols on them can have their own meaning to the owner.

Tea Pots are also chock full of prosperity and cooperation. You can have a friend over to chat over a cup of tea, and a small amount of tea leaves can make a lot of tea. But tea pots are also symbols of calm and solidarity. Sometimes you just need a bit of time to yourself to relax. And, I don't know why, but when my Kitchen Starts to get chaotic and messy; once I clean out my used tea pot and put it back where it's supposed to be, I feel less overwhelmed about cleaning the rest.

The following is a western retelling of a Japanese folktale about a shape shifting tea pot. In the original story, the creature the tea pot shape shifts into is a Tanuki; a kind of raccoon dog. But this retelling by William Elliot Griffis in 1908 refers to the creature as a badger. Because, at the time, that was closest thing they had to translate.

A long time ago there was an old priest who lived in a temple and was very devout. He was also very poor. He cooked his own rice, boiled his own tea, swept his own floor, and lived frugally as an honest priest should do.

One day the kettle in which he boiled water for his tea got broken, and he did not know what to do, as he had no money to buy a new one. But the next morning, behold! a shiny brass tea-kettle was sitting outside his door. Overjoyed he returned thanks, and built a fire in the square fireplace in the middle of the floor. A rope and chain to hold the rice-pot and tea-kettle hung down from the covered hole in the ceiling which did duty as a chimney. A pair of brass tongs was stuck in the ashes, and soon the fire blazed merrily. At the side of the fireplace, on the floor, was his tray filled with tiny teacups, a pewter tea-caddy, a bamboo tea-stirrer, and a little dipper. The priest having finished sweeping the ashes off the edges of the hearth with a little whisk-broom made of hawk's feathers, was just about to put on the tea when "suzz, suzz," sang the shiny tea-kettle spout; and then "pattari—pattari!" said the lid, as it flapped up and down, and the kettle swung backward and forward.

"What does this mean?" said the old priest with a start; for, wonder of wonders, the spout of the kettle had turned into a badger's nose with its big whiskers, while from the other side sprouted out a long bushy tail!

"Ho, ho!" cried the priest, with a long string of Japanese words which would sound strange to you. And in terror he dropped the tea-caddy, spilling the green tea all over the matting, as four hairy legs appeared under the kettle, and the strange compound, half badger and half kettle, jumped off the fire, and began running around the room. To the priest's horror it leaped on a shelf, puffed out its belly and began to beat a tune with its fore-paws as if it were a drum. The old priest's pupils, hearing the racket, rushed in, and after a lively chase, upsetting piles of books and breaking some of the teacups, secured the badger, and squeezed him into a keg used for storing pickled radishes. They fastened down the lid with a heavy stone, and felt sure that the strong odor of the radishes would kill the beast, for no man could possibly survive such a smell, and it was not likely a badger could.

The next morning the tinker of the village called in and the priest told him about his strange visitor. Wishing to show him the animal, he cautiously lifted the lid of the cask, lest the badger might, after all, be still alive, in spite of the strong vinegar pickles, when lo! there was nothing but the shiny brass tea-kettle. Fearing that the utensil might play the same prank again, the priest was glad to sell it to the tinker, who on his part secretly thought the priest had been dreaming, and was glad to give another kettle in exchange for it, and some cash to boot. He carried it proudly to his junk shop, though he thought it felt unusually heavy.

The tinker went to bed as usual that night with his tiny paper shaded lamp just back of his head. About midnight, hearing a strange noise like the flapping up and down of a pot-lid, he sat up in bed, rubbed his eyes, and there was the bewitched tea-kettle covered with fur and sprouting out legs. In short, it was turning into a hairy beast.

"Don't beat me or shut me in a vinegar keg," it said, "for I am really kind-hearted and wish you well."

"What can I do for you?" asked the tinker.

"Feed me a little rice now and then, and don't put me on the fire as that stupid priest did. Look here."

Going over to a corner of the room and taking a fan from the rack, the badger climbed up on the frame of the lamp, and began to dance on its one hind leg, waving the fan with its fore-paw. It played many other tricks, until the man started up, and then the badger turned into a tea-kettle again.

"I declare," said the tinker as he woke up next morning, and talked the matter over with his wife. "I'll just 'raise a mountain' on this kettle. It certainly is a very highly accomplished tea-kettle. I'll call it by some high-sounding name and exhibit it to the public."

"You've been dreaming," scoffed his wife; "that's only an ordinary brass tea-kettle."

"Just watch it and see," replied the tinker.

So they watched the next night, and sure enough it turned into a badger again.

The delighted tinker hired a professional showman for his business agent, and built a little theatre and stage. Then he gave an order to a friend of his, an artist, to paint scenery, with the sacred mountain Fuji yama in the background and cranes flying through the air, a crimson sun shining through the bamboo, a red moon rising over the waves, with golden clouds and tortoises and such like. Then he stretched a tight rope of rice-straw across the stage, and the handbills being stuck up in all the barber shops in town, and wooden tickets branded with "Accomplished and Lucky Tea-Kettle Performance, Admit One,"—the show was opened. The house was speedily filled, the people coming in parties, bringing their teapots full of tea and picnic boxes full of rice, and eggs, and dumplings made of millet meal, sugared roast-pea cakes, and other refreshments; because they came to stay all day. Mothers brought their babies with them, for the children enjoyed it most of all.

Then the tinker, dressed up in his wide ceremonial clothes, with a big fan in his hand, came out on the platform, made his politest bow and set the wonderful tea-kettle on the stage. At a wave of his fan, the kettle ran around on four legs, half badger and half kettle, clanking its lid and wagging its tail. How the children shouted; and so should you and I if we could only have been there! Next it turned into a badger, swelled out its body and beat a tune on it like a drum. It danced a jig on the tight rope, and walked the slack rope, holding a fan, or an umbrella in its paw, stood on its head, and finally at a flourish of its master's fan became a cold brass tea-kettle again. The audience were wild with delight, and as the fame of the wonderful tea-kettle spread, many people came from great distances to see it perform.

Year after year the tinker exhibited the wonder until he grew immensely rich. Then he retired from the show business, and out of gratitude took the old kettle to the temple again and deposited it there as a precious relic. The old priest was given a goodly sum of money to do nothing else but take care of it; and all his life it had all the rice and dumplings it wanted. After his death it turned into an ordinary kettle, and has stayed so ever since. If you don't believe it, you can go to the temple some day and see it for yourself.

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