I read Hannah Kirshner's book Water, Wood, & Wild Things on the Greek Island of Ikaria. The gentle breeze, the occasional rooster cawing in the distance, and the sounds of the Aegean Sea was a perfect soundtrack to this book that follows master makers all around Yamanaka,...
My best friend Sara wrote a book and it just came out! It's called Never Ever and it is a young adult fiction novel recreating the story of Peter Pan. I just finished the book yesterday and I must say that...
Make these Japanese pickles in under 20 minutes. Bonus points because you can count the number of ingredients it requires on one hand!
As some of you may remember, I made umeboshi (pickled plum) last year, while Kayoko & Co. were doing the same on the west coast. I used yellow plums instead of Japanese plums, while the west coast group used real Japanese plums,...
PREFACE The Ume Project: Foraging The Ume Project: Pickling for Umeboshi The Ume Project: Umeshu (Plum Liqueur) The Ume Project: The Aka-Shiso Edition Since July, Yoko and I have been working on umeboshi (pickled plums) with Sylvan of Peko Peko, a Japanese...
PREFACE Battle ReCPY: NYC Umeboshi Project, Pt. 1 Battle ReCPY: NYC Umeboshi Project, Pt. 2 Finally, I finished pickling my ume. All I had left to do was to dry them under sun for a day or two. Being in NYC, I don't...
This post is rather late, for which I apologize. Er, about a month late. SORRY! Where has all the time gone? How is it already mid-September? I look outside and the leaves are turning color. The light gives off a deeper glow. It is dark...
PREFACE Battle ReCPY: NYC Umeboshi Project, Pt. 1 After a couple of weeks of pickling plum in salt, it extracts all the water out of the plums, which makes umezu (plum vinegar). Once the liquid rises above the plum, it's time to add...
After seeing the Ume Project on the west coast, I was intrigued. I like umeboshi (pickled plums) and every time I go home to Japan, I bring back my mother's homemade ones. After all, I am from Wakayama, where Japan's best umeboshi is made....
After our Berkeley backyard ume foraging adventure, Yoko, Sylvan (of Peko Peko) and I met up six days later to start pickling our umeboshi (pickled plum). Hooray! Umeboshi is the rice accompaniment of choice in Japan--the image of the sour little...
Yoko and I tagged along with Sylvan of Peko Peko last week to forage for ume (Japanese plums aka Prunus mume). We had been planning this for weeks, going back and forth and patiently waiting for the perfect moment to pick the ume,...
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...
