Using the basic description and recipe (for Banana-Ginger Ice) in the Kitchen Culture blog post, try making different flavors: Kuro Goma (Black Sesame), Matcha (Green Tea), and Ichigo (Strawberry) are especially tasty.
KANSHA (pg 230) has a recipe for Brown Sugar Ice (Kuro Mitsu Aisu) and WASHOKU has a recipe for Black Sesame (pg 298) and Ruby Grapefruit, Strawberry, Apple and Honeydew Melon flavors, too (pg 297).
洋菓子・yōgashiWestern-Style Confectionery Japan's food culture includes ingredients, techniques and dishes that have been adopted and/or adapted from non-Japanese sources. One large category is confectionery. Earliest influences were from the Portuguese in the 16th...
The Japanese take great pleasure in celebrating the seasons and SAKURA (cherry blossoms) are emblematic of spring. From the time buds (tsubomi 蕾) first appear to the official pronouncement of blooming (kaika 開花) it is often less than a week. And from there to...
This KITCHEN PROJECT features temari-zushi, bite-sized spheres of tart rice topped with various ingredients. HINA MATSURI is celebrated on March 3 and during the weeks leading up to it, and for several weeks thereafter, scattered chirashi-zushi and/or temari-zushi ...
Cloth is the work horse, and often unsung hero, of the kitchen. In the Japanese kitchen, cloth enables the cook to perform a wide range of tasks such as lining steamers, draining and straining, enveloping, and shaping.Cloths known as fukashi nuno 蒸し布 are used to line...