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).
Wrapped foods are varied. Sometimes parchment or foil is used to enclose foods before they are cooked. Other times the wrappers are edible making pop-in-your-mouth savory packets. Below, two examples for you to try in your kitchen. Enjoy!包み蒸し Archaeological evidence...
The ancient, lunar-based koyomi almanac marks the start of autumn with risshū 立秋. When hot weather continues beyond that time, the phenomenon is referred to as zansho 残暑, literally "lingering heat." On the Gregorian calendar, this year (2025) risshū arrived on August...
The catergory of foods known as tsukémono runs the gamut from sokuseki ("impatient") and asazuké (lightly pickled) to furuzuké (literally "old" or overly pickled) foods that are intensely-flavored and/or deeply fermented. There are dozens of kinds of cucumber...
Gingery griddle-seared squid, IKA YAKI イカ焼き is a favorite summer festival food sold thoughout Japan at yatai food stalls. Visit the Summer Festival Food: YATAI post for more information about summer festivals and the food sold at yatai stalls. This Kitchen PROJECT is...