Archive for the ‘home cooking/recipes’ Category

Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke

April 19th, 2009 by
Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke 鯛 Sea Bream Japanese Feast: Tai Sashimi, Tai Meshi, Tai Nitsuke 鯛
Sea bream, or ‘tai’ in Japanese is one of the best loved fish and an important symbol in Japanese culture. It is in season in the spring and is called the ‘King of Fish’ in Japan. A whole tai is quite expensive and is enough for an entire meal.…
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Category: fish (魚料理), home cooking/recipes, rice dishes (ご飯類) | 10 Comments »

Yuzu Kokuto Marmalade

April 13th, 2009 by
Yuzu Kokuto (Okinawa Brown Sugar) Marmalade 柚子黒糖マーマレード Yuzu Kokuto (Okinawa Brown Sugar) Marmalade 柚子黒糖マーマレード
I think I may have outdone myself here. Now I LOVE bread, and I LOVE butter and sugar and of course I LOVE yuzu. I put it all together. We made yuzushu (yuzu liqueur) recently and the yuzu fruit is only steeped for a short time and still has plenty of…
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Category: fruit (果物), home cooking/recipes | 9 Comments »

Sake Kasu Zanmai: Grilled Hon Maguro Tuna ‘Throat’ Kasuzuke

March 26th, 2009 by
Sake Kasu Zanmai: Grilled Hon Maguro Tuna ‘Throat’ Kasuzuke
Grilled Hon Maguro Nodo ‘Tuna Throat’ Kasuzuke 本まぐろ ‘のど’ 粕漬け
Grilled Hon Maguro Nodo 'Tuna Throat' Kasuzuke 本まぐろ 'のど' 粕漬け
What do you do when grilled ‘kama‘ fish collars no longer do it for you? Try fish throats! Yes, throat! (I had never even heard of this one.) I spotted these beautiful slices of maguro tuna throats in the store the other day and knew I had to…
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Category: fish (魚料理), home cooking/recipes, sake | 6 Comments »

Yuzushu: Japanese Citrus Yuzu Liqueur

March 11th, 2009 by
How to Make Yuzushu (Japanese Citrus Yuzu Liqueur) ゆず酒 How to Make Yuzushu (Japanese Citrus Yuzu Liqueur) 柚子酒 ゆず酒 ユズ酒
Yuzu is one of Japan’s great tastes. Yuzu is lemony but more delicate and mild, even the peel can be eaten! Try that with a lemon. Yuzu is used to flavor many things from sashimi and grilled fish to mochi and wagashi. Yuzushu, yuzu liqueur is fairly uncommon in…
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Category: fruit (果物), home cooking/recipes, sake | 10 Comments »

Sake Kasu Zanmai: What is Sake Kasu?

March 10th, 2009 by
Sake Kasu Zanmai: What is Sake Kasu? 酒粕 @@@
Sake Lees: This is what is left after the sake has been pressed out of the mash. It is called ‘sake kasu’ in Japanese and it is used in home cooking in many ways to create wonderfully complex flavored dishes during the winter sake brewing season. Many traditional Japanese confection, cracker, snack…
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Category: home cooking/recipes, sake | 6 Comments »
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