Sake + Shochu Talk
Japanify

Japanify: Spicy Indian Summer Stir-Fry

I've been really lazy about cooking these past few weeks. I don't know if it's because we are (finally) experiencing summer here in Oakland, or if I'm feeling unmotivated in the kitchen. It's probably a little bit of both. But eating out...

Carrot Shochu Pickles

By Steven Sharafian I spend a fair amount of time making tsukemono (pickles). I focus mostly on quick-pickles that only take a couple of minutes to prep and have a short curing period. This seemed to flow into the idea of pairing carrots with...

Casa de Kei

Casa de Kei: Mame Gohan (Beans + Rice)

Mame gohan (beans and rice) with English sweet peas, organic radish, negi (green onions) and katsuo bushi (bonito flakes). INGREDIENTS Serves 2 1 cup short grain rice (washed) 1 1/8 cup dashi or water 1 cup shucked and blanched English sweet peas 1/2 cup cut...

Japanify

Japanify: Lotus Root Kinpira

I am a huge fan of spice, and finding a dish that I can make that delivers the spice is always a welcome affair. This renkon (lotus root) kinpira is a recipe I made out of an awesome book that Kayoko got...

Japanify

Japanify: Mizuna Crunch Salad

Spring is here and my local market is starting show signs of different colors of the rainbow after a winter abundance of orange and brown fruits and vegetables. I've been most excited about the appearance of more greens -- broccoli, asparagus, green onions, etc....

Casa de Kei

Casa de Kei: Spring Pea Salad

Lightly sautéed green salad with upland cress, sweet english peas, pea tendrils, ginger, purple artichokes, green scallions, baby bell peppers, blood orange and artichoke chips. Perfect for spring! INGREDIENTS Serves 2  1 small bunch upland cress (watercress is a nice alternative) 10 pea...

MOTOism

MOTOism: Homemade Dried Shiitake

Dried mushrooms are fashionable. They are packed with umami, and don't contain any artificial crap. By drying them, mushrooms are concentrated with nutrients and all the good stuff. Mark Bittman wrote about the greatness of dried mushrooms. Pre-packed dried shiitake are found easily...

Japanify

Japanify: Winter Root Nimono

For some, winter may mean honey-baked hams and Santa Claus. But at my house, it means nimono. Nimono simply means "simmered things" in Japanese. You can pretty much simmer anything, but the simmering liquid is usually a combination of dashi,...

The Forest Feast

The Forest Feast: Caper Crostini

Crostini are great for entertaining, and this caper/shallot mixture can be made ahead of time. Burrata just makes everything better, so the combo of these ingredients is absolutely delish! Burrata is like a super soft fresh mozzarella that comes in water...

Japanify

Japanify: Kale Ohitashi

Although I have embraced the fact that I have now crossed-over into 30-somethingdom, my diet has not caught up. With age, my body is clearly not as forgiving when I've had a few too many glasses of wine. The idea of...

Japanify

Japanify: Grilled Sanma

When the persimmons and matsutake start populating the markets in Japan, so do the sanma (Pacific Saury). They are so abundant, they are practically giving them out for free. For less than 100yen per fish, it's the most economical choice to...

MOTOism

MOTOism: Farewell to Summer: Corn 2 Ways

Summer is over, but I like the beginning of the autumn. I can finally wear layers, and the chill in the morning and evening is comforting. And knitting season starts just about now! Although the food supply has lost seasonality in many ways and we...

Japanify

Japanify: Hiyayakko with Myoga

My sister has a giant myoga plant that is thriving in a shady spot by her chicken coup coop. Powerful myoga buds started busting through the styrofoam container walls a few weeks ago. The plant was inherited from someone who could...