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 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...
Food halls located in the basement level of Japan’s leading department stores carry an incredible array of fresh foods, packaged grocery items, and prepared take-out items. Japan's food halls are justly famous for their extensive, high-end comestibles. The savory...
Meals planned around a single ingredient prepared in many ways are referred to as tsukushi (or zukushi) 尽くし menus. The verb tsukusu means "to use, or consume, entirely." This no-waste approach is both a frugal and practical way to cook, making the most of what is...