After making my umeshu and bottling it up for indulgence in October, I became restless. I wanted to make more while I waited for three months. But this time I wanted to try another fruit. After discussing it...
Japanese mothers and grandmothers are hardcore. Every year they make their own liqueur and June is the month to start preparing. Starting in late May, supermarkets stock ume (Japanese plums) in bags of 1 kilogram which cost around 700-900...
I don't like cheese cake. Especially NY-style cheese cake, which is like eating cream cheese as is. You are done after one bite, it's enough. In Japan,...
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...
After Yoko's post this weekend about taco ricing in Okinawa, I was super intrigued. Have you ever heard of such a thing??? As Yoko mentioned, taco rice origins lie in Okinawa, and is a product of the US occupation of the island. More about taco rice on Wiki-...
