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).
The unassuming cutting board – a dedicated surface on which to slice and chop food – is an ancient tool. Natural materials such as stone and wood offered smooth, stable surfaces on which to prepare food. In the modern kitchen synthetic materials such as silicone and...
Figs can be enjoyed in many ways, savory and sweet. This project offers two recipes, each a classic approach to fruit in the Japanese kitchen: Kanro Ni, poached in a sugar syrup Shira Ae, napped with a creamy tofu sauce. Download a recipe for Figs in Creamy Tofu...
Figs are one of the world’s oldest cultivated fruits. Images of figs appear in ancient Egyptian murals and are frequently mentioned in the Old Testament and the Qur'an (or Koran, the central religious text of Islam). Figs were known to be an important source of daily...
This project is about cooking with KANTEN, a shelf-stable foodstuff with remarkable gelling properties. It is used to make a wide variety of sweet jellies and savory aspics. Kanten is sold as sticks (they look a bit like brittle cellophane or styrofoam) and in...