Sake and Shochu Talk
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Japanify: Simmered Mackerel in Miso

For those who are curious to eat more responsibly in the seafood arena, mackerel is an ideal option. For the rest of us who don't care about being responsible, mackerel is also an ideal option because of its salty-savoriness that's addictive and a...

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Japanify: How to Clean a Sardine

I love sardines - canned or fresh. My addiction started as a child when my mother would serve sardines from a can with a dab of kewpie mayonnaise. Packed with protein and fun to eat, they are also better for big blue because...

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Japanify: Preparing Kanpyo

Kanpyo is a curious food - shaved calabash gourd. You can buy kanpyo dehydrated in white strips. You must prepare the dehydrated strips and marinate them to get them ready for the most common kanpyo dishes like futomaki rolls...

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Japanify: Goya (Bitter Melon)

I finally had the guts to buy a goya because there was a half-cut goya on sale for 50 yen at my local supermarket last week. I had always envied my Okinawan friend who could nonchalantly cook up...

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Japanify: Half-and-Half Rice

My new thing is to mix two kinds of rice, hakumai (short-grain white rice) and genmai (brown rice). I used to alternate between brown and white depending on the day, but found brown rice alone to be...