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).
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...
Making sweet and savory jellies and aspics from the sea begins with harvesting tengusa (天草 literally “heavenly grass”), a group of red marine algae that grow in fairly shallow waters. The most common variety is makusa (Gelidium amansii); in Japan most of the...
In Japan, hand-held, flat fans called uchiwa have been creating cooling breezes for millennia. Uchiwa can be many things: In addition to being practical tools in the kitchen (for fanning rice when making sushi... for fanning cooking fires when broiling), uchiwa often...