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).
This project is about making two different oyster dishes: fried (kaki furai 牡蠣フライ) and simmered in miso (doté nabé 土手鍋). Recipes for both dishes begin with already shucked oyster meats. If you have purchased shucked oysters in a glass jar, carefully strain the liquid....
Throughout the world, oysters have been a popular food source since ancient times. Archeologic evidence in Japan, in the form of kaizuka (shell mounds), dates to the Jōmon period (14,000-300 BCE). Oysters had been abundant for millennia and harvested in their natural...
In most parts of Japan, kagami mochi is on display for several weeks, by which time the omochi rice cakes have dried out and begun to crack. KAGAMI-BIRAKI, the ritual smashing of the dried out omochi, is performed on January 11, this date having been fixed in the 17th...
At New Years’ time, the Japanese decorate their homes with a special display called KAGAMI MOCHI. There are many regional variations on the theme but typically two large rounds of omochi rice taffy are stacked with a daidai 橙 (bitter orange) on top. The arrangement is...