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).
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...
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...