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).
PROJECT Uchiwa is about uchiwa fans as an important kitchen tool. Uchiwa stoke hot coals when grilling foods like filleted eel and skewers of chicken, brushing them with taré (soy-based basting sauce) as they cook. Uchiwa are also used to cool blow away steam from...
This month I was inspired to choose biwa as the theme for my newsletter and web posts when I was gifted a box of luscious loquats from friends in Chiba. The southern Boso Peninsula is famous for Boshu Biwa, a premium variety cultivated there since 1751 and...
This project is about enjoying biwa (loquat fruits) in a variety of ways: Loquat fruits are delicious raw. Just rinse the fruits and gently wipe dry; the slight friction from doing this enables the fruit to be peeled easily. The loquat fruit is also used to make...
Modern households everywhere are challenged with balancing a desire to eat healthfully with limited time to prepare meals. In Japan, the food industry’s response has been to offer a vast assortment of prepared foods for sale through various outlets: convenience...