Blog
We hosted a cocktail making event at Forgery with Plumpjack Wine & Spirits on how to stir the perfect cocktail and when a drink is shaken vs. stirred.
Kanten is a jelly-like substance made from agar agar. It’s completely vegan and gluten free. In this recipe, I used three fresh yuzu to make yuzu kanten.
Don't Call This a Saketini is a take on the traditional Martini, using a dry sake instead of vermouth.
(Disclaimer: I did NOT see any of the shadows when I was taking these photos....
Many of you are well aware of my noodle addiction. I like all noodles: soba,...
I've made quite a few dishes using natto (fermented soy beans) in the past years --...
With the opening of our bottle shop, I have been exploring the world of sake. Daiginjos,...
A recipe for a light, refreshing ice cream using Sakekasu (sake lees). Since the alcohol evaporates in the cooking process, kids can eat it too.
A step-by-step recipe for a super moist sake-flavored pound cake, and a thorough explanation about cooking and baking with sake.
A simple recipe for tuna toast, using Japanese milk toast, canned tuna, mayonnaise, and cheese.
A recipe for Japanese shisomaki – the sweet, nutty filling and slightly crispy outer shiso roll is so satisfying and delicious!
A simple, but delicious recipe for crunchy and vinegary celery asazuke (Japanese quick pickles). A great side dish or accompaniment for beer.
