knits by sachi

Simple rules

Cant’ wait to have new crops. I want to buy proper corns wrapped in husks.

We always try to eat healthy. We have been doing even better since I came across Micheal Pollan’s lectures.

Michael Pollan is an American author, journalist, activist, and professor of journalism at the UC Berkeley Graduate School of Journalism.(From Wikipedia)

He seems to be very well known in the States, but I had no idea who he was until the beginning of this year. I feel ignorant, but I am glad that I found him.

I found his lectures on YouTube. He talks about how we can improve our health by changing eating habit. I always thought cooking for my family is the most important task I have on my hands and have been cooking all meals. I never buy microwavable meals or takeaways. We don’t eat at fast food restaurants. However, I am guilty of buying ready-made savory snacks as sausage rolls, pies and scotch eggs occasionally. I have also bought cakes and muffins in plastic packaging.

I haven’t gone to these isles at supermarkets for months now, thanks to his informative talks.

He has 7 Rules for Eating.

Pollan says everything he’s learned about food and health can be summed up in seven words: “Eat food, not too much, mostly plants.”

“Eat food” means to eat real food — vegetables, fruits, whole grains, and, yes, fish and meat — and to avoid what Pollan calls “edible food-like substances.”

These are from his lectures. Here’s how:

Don’t eat anything your great grandmother wouldn’t recognize as food. “When you pick up that box of portable yogurt tubes, or eat something with 15 ingredients you can’t pronounce, ask yourself, “What are those things doing there?”

Don’t eat anything with more than five ingredients, or ingredients you can’t pronounce.

Stay out of the middle of the supermarket; shop on the perimeter of the store. Real food tends to be on the outer edge of the store near the loading docks, where it can be replaced with fresh foods when it goes bad.

Don’t eat anything that won’t eventually rot. “There are exceptions — honey — but as a rule, things like Twinkies that never go bad aren’t food,” Pollan says.

It is not just what you eat but how you eat. “Always leave the table a little hungry,” Pollan says. “Many cultures have rules that you stop eating before you are full. Oh, yes, in Japan, we say eat until you are four-fifths full.

Families traditionally ate together, around a table and not a TV, at regular meal times. It’s a good tradition. Enjoy meals with the people you love.

He also says ‘Don’t buy food where you buy your gasoline. In the U.S., 20% of food is eaten in the car.’

I am aware of criticism against him. It is not possible to please everyone of course. But a lot of things he says make sense to me. He also says that truly healthy food do not scream that they are good for you. That is so true.

He hasn’t come up to a miraculous diet, but he has reminded us simple yet very important rules.

I have changed my shopping habit and my son has been cooking his lunch every day.

His favorite seems to be fried rice. We are not completely processed food free and use ham and crab sticks, but I have decided that is OK. He likes flavouring with Korean red chilli paste.

Many of his dishes are his inventions and this is one of them.

I don’t quite know how we should call it. You make Keema curry-like topping with chopped onion, carrot, bell pepper and soya mince. This can be the leftover from the previous night. Heat pan with a bit of oil, spread hot steamed sushi rice. You place topping and make a hole in the centre for egg.

Cover and cook until the egg is done. We like egg yolk runny. He as added a bit of cheese at the end.

Rice has crispy bottom and it is tasty. The topping doesn’t have to be Keema curry. It can be Chilli con carne or any mince cooked in your favorite sauce.

My son has been a very fussy eater. He still is but he started tolerate more vegetables. He now knows the trouble involved in cooking.

We will be enjoying more of these from now on.

Mickeal Pollan is an author of five books: In Defense of Food: An Eater’s Manifesto (2008), The Omnivore’s Dilemma: A Natural History of Four Meals (2006), The Botany of Desire: A Plant’s-Eye View of the World (2001), A Place of My Own (1997), and Second Nature: A Gardener’s Education (1991). In 2016, Netflix released a four-part documentary series, which was based on Pollan’s book, Cooked (2013) I have watched them all.

Oh, He is very funny and his lectures are entertaining, too!

Leave a comment »

Hiyashi Chuka, Japanese summer dish

The summer in Japan is brutally hot. The temperature usually stays below your body temperature, however, the humidity is unbearable, averaging over 70 % in the hottest months. With the rainy season of June, Japan is in the subtropical climate zone. It is like to be in a permanent sauna!

Do we feel unwell because of the heat? Sure we do. We have a word, Natsubate translated as ‘summer fatigue’.

You may feel physically tired, lose your appetite and have trouble sleeping. If you feel those symptoms, it is likely that you have Natsubate.

Natsubate is the consequence of hot temperatures and humidity during summer. Air conditioning doesn’t help much. In recent times, it has been said that Natubate happens not only due to the heat but also to the overuse of air conditioning.
It is very important to take care of yourself with healthy life style and good nutrition.

I used to lose appetite during the hot months and only food I could manage was cold noodles. My favorite was and still is cold soba noodles but it is mainly carbohydrates. To add a bit more nutrients, I like this dish; Hiyashi Chuka to serve my family.

Hiyachi Chuka literally means “chilled Chinese”; however, it is a Japanese dish with chilled egg noodles and various colorful toppings. Popular toppings include strips of egg crepes, cucumber, ham, and crab sticks. Soy sauce or sesame based dressing is poured over the noodles and toppings.

In Japan, you can get fresh egg noodles suitable for this dish. I used to think it is not possible to enjoy Hiyashi Chuka without these noodles, but recently, I discovered that you can use dry noodles available from local supermarkets.

I use fine noodles like this one.

All you have to do is cook noodles according to the package instructions, drain and rinse with cold water. Drain water well and place noodles in a large bowl. Place any toppings you fancy. I like adding vegetables, too and often serve it with cooked bean sprouts, green beans, mangetout and corn kernels. Here, I also added steamed chicken breast.

For sauce: to serve one

3 Tbsp soy sauce
1 Tbsp granulated sugar
2 Tbsp vinegar
1 Tbsp sesame oil
1/2 Tbsp rice wine or white wine
1 Tbsp water
1 Tbsp white sesame seeds (roasted/toasted)
1/2 Tbsp English mustard

You can be creative and add a bit of chilli sauce, ginger, coriander etc.
It is colourful, nutritious and easy to make. The flagrant sesame oil and vinegar stimulates appetite and you will recover from Natsubate in no time.

I have this distant memory of having this noodle dish with my mum. It was at a tiny restaurant in my home town many years ago. I don’t remember what we were doing on that day, which restaurant it was or why we ended up there. It wasn’t remarkably tasty noodles either. I just remember me, my mum and Hiyashi Chuka. Now my mother has terminal illness and permanently in hospital, I sometimes think of these little things.

I heard that it would be a very hot summer this year in Japan.


Magazine interview

Someone wrote about my career recently and made me sound like a knitting super star.

This article came out in Let’s Knit magazine published in the UK.

The Queen of Cute! I have never been called a queen of anything. I am very flattered.

I did a one page short interview article with them some time ago. It was before any of my books came out and was my very first interview. I sent a copy to my mum. I still have the issue myself.

I supplied most photos. My book publisher, Search Press kindly offered some images as well, like this puppies photo. This project is included in A-5 size mini book, 20 to make tiny toys. It is one of my favorites. I am pleased that it is included in the article.

I submitted this photo. It is one of my knitted amusement park project, airplane ride.

My knitted carousel was in the same page, and apparently, these attracted many interests. I would love to publish these patterns some day. Knitting part is not too complicated, however, the assembling requires good explanations, possibly with step-by-step photos.

Also, the airplane project needs a little bit more work. Each airplane is hanging on the edge of a skewer and they don’t always stay like this. Here I confess, some of the airplanes turn upside down when I let my hands go and I had a bit of trouble taking photos. I have to sort something out to fix this. May be I should tie a string to the top side of the airplanes to keep them right side up.

The characters are rather sweet and I do like this project.

I have a baby,

a giraffe,

a penguin,

and a little bear.

The article comes with the aardvark knitting pattern. It was another unique request from the publisher. I didn’t even know what aardvark was until I got this commission.

He is wearing a multi-coloured jumper, but it is knitted with a sock yarn and you don’t need to knit in fairisle. The jumper has a button in the back and is removable.

I hope many will enjoy him.


Omiyage from Japan

Omiyage (souvenirs) from Japan again! My husband is travelling quite often recently.

We have the tradition of ‘Omiyage’,gift-giving. Omiyage is translated as souvenirs, however, they are not to be kept for yourself. They are the gifts bought for your friends, family or colleagues. You think of someone while you are away and bring something back for them.

If you travel to Japan, you will notice there are hundreds of tourist shops everywhere filled with local produce and sweets. They are all packaged very nicely, often containing individually wrapped packages inside. These are designed for Omiyage.

I do think they are a little over packaged with plastic bags and paper wraps. Some dislike this tradition all together because they feel the obligation to buy gifts whenever they travel.

I like it. I like buying gifts thinking of someone, and of course, I love getting Omiyage, too.

Usually Omiyage goods are associated with the a specific region; I had requested sake this time and my husband got me a three bottle set from Kyushu region.

Roughly, there are four different types of Sake

Junmai-shu (rice only; no adding of distilled alcohol)
Honjozo-shu (a tad of distilled alcohol is added)
Ginjo-shu (highly milled rice, with or without alcohol added)
futuushu (cheap mass produced sake)

The sake rice is milled before it is used for production. In general, the more the rice used in brewing is milled before being used, the higher the grade of sake. In fact, this is the clearest definition of the ascending grades of sake. Top quality Sake are made with rice that has been milled to remove at least the outer 50% of the original size of the grains.

Some sake are made from rice only, however, some have added alcohol.
Cheap sake has copious amounts of distilled alcohol added to it at the final stages to increase yields. These are just like mass produced jug wines. If you ever tasted sake in a restaurant outside Japan and felt it was too bitter, there is a good chance that the sake was rather a humble grade with lots of added alcohol. Good quality sake should not taste bitter.

Sake with higher grades has had a very small amount of alcohol added to it and this is not to increase yields, but rather the use of alcohol in this very controlled manner helps to enhance aroma and flavour. In fact, all sake which enter competitions has small amount of alcohol added.

If you would like to try real sake without travelling to Japan, you should try a restaurant with good sake list, like this one in London: Sakagura

My husband also brought lots of soy sauce coated rice cakes for my son. They are thick, crunchy and full of flavour. Interesting thing is their ingredients are the same as sake. These rice cakes are made with outer layer of sake rice grains which is removed at milling stage. Nothing goes to waste and the rice cakes taste absolutely amazing.

I am working through the second bottle now. I enjoy tiny bit every day.It is utterly fantastic.

Leave a comment »

My knitted Alice(s)

I received this copy from the editor last week. It is Knit Now magazine with my Alice knitting kit.

It was a lot of fun designing this project. From this kit, you get five different coloured yarn to make these three characters. Isn’t it clever?

Yarn is 100% acrylic but is nice, soft and easy to knit. This one is my favorite kit yarn. It doesn’t have unattractive gleam that synthetics often has and looks more organic. It gives you good yardage which makes my job a little easier. I kept the pattern simple. I hope many will enjoy it.

Talking of Alice, I made another Alice set recently, The Wonderland finger puppets.

I absolutely love working on a project with many characters like this. It takes time, but it is rewarding when you finish. It is fairly easy once you make the basic prototype. I start with the main character to make sure the project works.

So, I made Alice and the very important companion, rabbit.

I thought about making them all the same size, but I decided to make animals smaller to enjoy variations. They turned out cute that way.

And Diddle Dee and Diddle Dum. They are supposed to be chubby and short, but I didn’t want to make them too ugly.

The difficult bit was Queen of Hearts. I wasn’t too sure how to express the ‘heart’ bit. I tried with her hair and I think it worked OK.

I wanted to make 10 puppets for each finger, so I added the King of Hearts and the cat. I also made playing cards. I am quite pleased with how they turned out.

And here is the full cast.

This set will be great for children’s story time, but with or without small people, they are still very much enjoyable.


Patterns in magazines

This pattern was out last week. I was lucky to spot it at a supermarket.

It is in Woman’s Weekly published in the UK. Editors are always so busy and I don’t get notifications of when my patterns get published. Editing weekly magazine must be tough and I don’t know how they do it. I guess I have to be diligent and looking out for my work.

This is one of the quirky requests I often get from editors, otherwise, I would not even think of knitting robots. They named them Knitbots. Clever!

I like getting requests. It is rewarding when I succeed to meet their brief and receive nice compliments. I also enjoy the challenge, but the best of all, I get inspired to create. Sometimes, I carry on having fun, making similar items after I finish my commission.

Some time ago, I made these dummy holders for the same magazine.

I missed the publication for this one. I haven’t got a slightest clue when these came out. Dummy holder is far from what I need at this moment, but surprisingly, I very much enjoyed designing them. I finished the original request and continue making more holders. It is a bit silly, I know, but I made ladybirds, flowers, chicks and all sorts of things as a motif.

I also discovered that they would make nice brooches, so that I made even more. Animal faces are simple and cute, and seasonal items are also fun to make.

To be honest, there have been some commissions I initially could not feel too excited about. I thought they were not my style or anything I fancy knitting, however, I always ended up having lots of fun with them. I think I truly love creating knitted toys. It is very important for me to work with other people.

This knitting kit is out from Knit Now magazine this month. Making knitting kit is tricky and needs careful planning. I hope many will enjoy the project. This magazine if out for a month, thank goodness, so you have a bit more time to buy a copy from a shop.

As for the missed publications, Woman’s Weekly is putting up all knitting patterns on their website soon. Once it is activated, I will post a link on this page.


Japanese Potato Salad

It seems that I have been cooking many dishes without knowing they are Japanese.
For example, this potato salad.

When I prepared it for my English friends one day for lunch, they said they never had anything like it before. It is very Japanese, they all said.

How can it be? I thought. It is cooked potatoes with mayonnaise.
We do add vegetables and proteins and this may be unique to our potato salad. There are many variations and each family has their own recipe. Mum always made with ham, boiled egg and sliced cucumber.

I had also used Japanese mayonnaise.

Japanese mayonnaise tastes a little different. Just like there are Hellmann’s and Heinz in the UK, we have Kewpie and Ajinomoto as major brands in Japan. They have been around since mid 1920’s.

Japanese mayonnaise uses soy-based vegetable oil and many of the same ingredients as US/UK ones, however, they don’t add water and uses apple or rice vinegar rather than distilled vinegar. It contains egg yolks rather than whole eggs.Using egg yolks and apple or rice vinegar and eliminating water gives Japanese mayonnaise a thicker texture than American mayonnaise and it is rich. My friends said it was more vinegary and resembled salad cream rather than mayonnaise.
I really missed it when I was an exchange student in America.

How to make Japanese potato salad

2 large potatoes
2 eggs, boiled

2-inch English cucumbers
1/2 tsp salt
2 slices ham
*2-3 tbspJapanese mayonnaise
1-2 tsp English mustard or whole grain mustard

Freshly ground black pepper or white pepper
1/4 tsp salt

1. Cook potatoes. You can boil, bake or microwave.
Conventional way is peel potato and boil in a pot. Cook until a skewer goes through. Drain water and put the pot back on the hob.
On the stove, evaporate water and moisture of the potatoes over medium-high heat about 45 seconds or so. When the potatoes are nice and fluffy, remove from heat.

Mash the potatoes roughly to leave some small chunks for texture. Transfer to a large bowl and leave to cool.

The cucumbers we get in Japan are much thinner and cruncher with less water so that we can simply slice them. I either de-seed or use outer flesh of English cucumber. Slice thinly and sprinkle 1/4 tsp of salt. Leave it for 15 minutes, then, rinse. Squeeze firmly to get rid of excess moisture.

Dice the sliced ham. I use good quality ham with no added water.

Mash up boiled eggs.

When potatoes are cooled, add ham, cucumber and eggs to potatoes.
Add salt, pepper, mayonnaise and mustard mix until incorporated.

If you do not have Japanese mayonnaise?

Although we like Japanese mayonnaise and it is possible to get them at a Chinese supermarket, they are rather pricey. I often use English salad cream or mayonnaise with a teaspoon of vinegar.

I prefer to go easy on mayo and season with salt, pepper and mustard.

There are lots of room for improvisation for this recipe. My auntie used to make it with sliced, quartered and boiled carrot and thinly sliced fresh onion. My friend once made it with tinned tuna and whole grain mustard. My elementary school used to serve it with sliced apple.

You can use wasabi instead of mustard or add a bit of Miso for saltiness. It is fun to experiment.

Fortunately, there is no shortage of potatoes in the UK. You can have a go at this salad if you get bored with your usual baked potatoes or chips.

My new knitting project this week?

I am already writing for winter issues.


More Easter knits

I found this bottle at our wine shop in town.

It had come from Ibaragi prefecture in Japan. It must be an ale brewed by a small local brewery that uses locally sourced ingredients and water. I felt like I found my old friend. It has such a cute label and I thought I must have it.

I am not a beer drinker. I find all beers too bitter for me. Only recently, I learned the difference between ale and lager.
I tasted a little. The ale had fruity, tangerine like aroma (or should I call it bouquet?) and was very tasty. Yes, it was bitter and my husband happily finished it all, but it was good.

The one I bought is called ‘White ale’ and the shop had another kind, ‘Red rice ale’. That sounds even more interesting. I want to try it next time.

The brewer has an online shop; Hitachino Nest Beer

Oh, I was going to share the pattern of these two little guys here today.

Little chicken and chick

Stst: stocking stitch
St: stitch
K: knit
P: purl
Kfb: k one through the front then through the back (same stitch)
K2tog: knit two together
P2tog: purl two together
Skpo: slip1, knit1, pass slipped stitch over

Special technique: i-cord
Using double-pointed needles cast on the required number of stitches. Do not turn. Slide stitches to the opposite end of the needle, then knit stitches again taking the yarn firmly across the back of work. Repeat to desired length. Cast off.

• 3g white DK
• Small amounts of brown, dark brown DK (8-ply)
• Small amounts of 4-ply (fingering) red and yellow
• Stuffing

A pair of 2.75mm-3.00mm (US 2) Double pointed knitting needles (DPN)*It is to make i-cords, but there is an

With white, cast on 9 sts.
Row 1 (WS): p
Row 2: (kfb) in each st to end. 18 sts
Row 3: p
Row 4: (k1, kfb) to end. 27 sts
Rows 5-11: Beg with a p row, work in Stst.
Row 12: (k1, k2tog) to end. 18 sts
Rows 13-17: Beg with a p row, work in Stst.
Row 18: (k2tog) to end. 9 sts
Break yarn, draw through sts, pull tightly and fasten off.

Wings: make two
With white, cast on 8 sts.
Rows 1-3: Beg with a p row, work in Stst.
Row 4: k2tog, (k1, k2tog) to end. 5 sts
Row 5: p
Break yarn, draw through sts, pull tightly and fasten off.

Feet: make two
With brown, cast on 5 sts.
Ro w1: cast off 4 sts p wise. 1 st
Row 2: cast on 4 sts, cast off these sts p wise. 1 st
Row 3: cast on 4 sts, cast off to end.

Legs: make two
With brown, cast on 2 sts and work 4 rows in i-cord. Break yarn, draw through sts, pull tightly and fasten off.
Alternatively, if you do not have DPNs, cast on 4 sts, cast off these sts p wise.

Wattle: make two
With 4-ply red, cast on 3 sts
Row 1: p1, p2tog.2 sts
Row 2: k2tog and fasten off.

Comb: make three
Work as Wattle

With 4-ply yellow, cast on 4 sts.
Row 1: (p2tog) twice. 2 sts
Row 2: k2tog and fasten off.

To make up
With fasten-off yarn end, sew body and stuff. Seam wings and attach them to body. Connect three claws of feet at one end neatly and attach them to leg. Attach legs to body. Attach wattle, beak and comb pieces to head. With dark brown, French knot eyes.

• Small amount of soft yellow, brown DK
• Small amounts of 4-ply dark brown and yellow
• Stuffing

With soft yellow, cast on 7 sts.
Row 1 (WS): p
Row 2: (kfb) in each st to end. 14 sts
Row 3: p
Row 4: (k1, kfb) to end. 21 sts
Rows 5-7: Beg with a p row, work in Stst.
Row 8: (k1, k2tog) to end. 14 sts
Rows 9-11: Beg with a p row, work in Stst.
Row 12: (k2tog) to end. 7 sts
Break yarn, draw through sts, pull tightly and fasten off.

Wings: make two
With soft yellow, cast on 6 sts.
Rows 1-2: Beg with a p row, work in Stst.
Row 3: (p2tog) to end. 3 sts
Break yarn, draw through sts, pull tightly and fasten off.

As given for Chicken

To make up
Sew body seam and stuff. Seam wings and attach them to body. Attach beak. With 4-ply dark brown, French not eyes. For a leg, cut brown DK yarn to about 8cm and make a knot on one end. Make another knot on top of first knot to ensure knot will not be undone. Thread yarn and pierce front base of body, leaving knot and about 1cm yarn for leg. Hide yarn end in body. Repeat for other leg.

When you are knitting toys, it is a good idea to make it a habit of keeping fairy long end at cast-on and fasten-off ends for sewing. Also, seam with the right side out. Your finish will be neater.

Easter is almost here but this is a super quick project. You can make it in no time.

Happy Easter!

This was in Woman’s Weekly last week. I didn’t know it was out and even I missed it. I will try to find out how to get the pattern from editor.

Sir Elton John was on the cover.

Leave a comment »

Ojiya Japanese risotto

My husband came back from Hong Kong business trip this weekend and brought back these.

Oh, not the cats. I knitted the cats.

He said there were lots of Seven Eleven convenience stores in Hong Kong and they all sell Japanese food. Interesting. We love everything Japanese.

Since my older son moved to London to attend his university, our food bill decreased considerably. It is a bit strange because he is not at all a big eater, but I have noticed that we are spending much less at supermarkets.

Also, whenever I cook rice for dinner, we get leftovers which becomes my younger sons lunch the following day. He much prefers meals with Japanese rice to sandwiches or sausage rolls. He normally fixes his own lunch every day.

Recently, he learned to cook ‘Ojiya’, Japanese risotto.

Some call it porridge with rice and technically, it may be correct because rice is not cooked from grain. However, rice looks and has similar texture to risotto and I think you can picture the dish better if I call it that way.

My son’s version is a super short cut. After all, he is a 18-year-old boy who comes home for lunch between lessons.

Properly, you will make soup base with Dashi, stock made with bonito flakes or kombu seaweed. You would cook vegetables and sometimes light meat as chicken or white fish.
The method is simple; you make miso soup and dump cooked rice into it.

Ojiya risotto, my son’s version
Cooking time: 3 mins?
Serves 1

1 instant miso soup (or left over miso soup if you have)
1 bowl of cooked rice
1 egg, beaten
Cooked meat, crab sticks, small amount of wakame seaweed, etc

1. In a small cooking pan, make miso soup according to the instructions or heat up left over miso soup.
2. Add cooked rice.

3. Cook until the rice absorbs some of the liquid and thickens. Add beaten egg.

4. Remove from heat when the egg is cooked through.
5. Sprinkle a bit of chili powder if desired.

If you could spend a bit more time, you can add all sorts of vegetables. My suggestions are sliced shiitake mushrooms, cubed or julienned carrots, cubed potatoes, mooli daikon, radish, parsnip, wakame seaweed,spinach,finely chopped spring onions.

Because the rice absorbs liquid and becomes thicker, you do not need too much rice. There is no oil, cream or cheese added but surprisingly satisfying. It is great when you are on diet.

Eating cauliflower to curve carbohydrate is popular now. I have never tried it, but may be you can substitute some of rice to cauliflower if you would like.

Mum used to cook me Ojiya when I wasn’t feeling well. It is easy to digest and gentle for your body, but at the same time, very nutritious. I am glad that my son has developed the taste for this dish.


Little Easter Bunnies

I haven’t done this for so long and I am feeling guilty. I should share more of my patterns online, yes, for free!

I do not at all mind doing this. Ideas come up one after another and I have so much I haven’t published. However, it takes a bit of time and care to write patterns. I also do not want to publish anything without getting pattern checked by a tech editor. I make stitch and row count errors, forget writing some body parts and my making up instructions aren’t clear enough sometimes.

But these bunnies have very short patterns and I felt I could manage without help. So here we go.

Littel Easter Bunnies
Size: 6cm
• 3g white/pink DK
• Small amount of Felted tweed DK
• Small amount of 4-ply dark brown
• Stuffing

Needles: 3mm

Stst: stocking stitch
St: stitch
K: knit
P: purl
Kfb: k one through the front then through the back (same stitch)
K2tog: knit two together
P2tog: purl two together
Skpo: slip1, knit1, pass slipped stitch over
WS: wrong side

Cast on 8 sts with white/pink.
Row1 (WS): Purl.
Row2: Kfb in each st. 16 sts
Row3: Purl.
Row4: (K1, kfb) to end. 24 sts
Rows5-16: Starting with a p row, work in Stst.
Row17: (p2, p2tog) to end. 18 sts
Rows18-20: Starting witha k row, work in Stst.
Row21: P2tog, (p2, p2tog) to end. 13 sts
Rows22-25: Starting with a k row, work in Stst.
Row26: k1, (k2tog, k1) to end. 9 sts
Break yarn, draw through sts, pull tightly and fasten off.

Ears: make two
With felted tweed, cast on 4 sts.
Rows1-4: Stst, starting with a p row.
Row5: p1, p2tog, p1. 3 sts
Row6: Knit
Row7: P1, p2tog, pass the first st over the second and fasten off.

With felted tweed, cast on 10 sts, p 1 row. Break yarn, draw through sts, pull tightly and fasten off.

To make up
Seam body and stuff. Attach cast-on edge of ears to head. With dark brown DK yarn, French knot eyes. Take two strands from dark DK yarn, embroider mouth and nose with backstitches.

This is such a easy quick knit. You can surely make a pair by Easter.

I got the idea for the design from Japanese sweets, Wagashi.

Wa-gashi are traditional Japanese confections that are often served with tea. They are commonly made of mochi rice cake, sweetened azuki bean paste, fruits and vegetables. Wagashi are typically made from plant ingredients. I am not too keen on butter, cream, sugar sort of sweets, but I absolutely love Japanese sweets. They are ever so dainty and pretty.

We all like small cute things. I hope you will enjoy my little bunnies.