How to Make Nukazuke: Nukadoko (Nuka Bed) ぬか床の作り方
We have some favorite shops in Kyoto for nukazuke tsukemono pickles but really wanted to be able to make our own at home. Traditionally every household in Japan made their own pickles, still many do. Nukazuke is quick and easy to make once you have a pickling pot full of…
Archive for the ‘home cooking/recipes’ Category
How to Make Nukazuke: Nukadoko Pickling Bed
Winter Crab: Kani Miso, Kani Nabe, Kani Zosui
Winter Crab: Kani Miso, Kani Nabe, Kani Zosui かにみそ かに鍋 かに雑炊
In Japan winter is the season for crab and the best, fresh sake. We were given two beautiful crabs from the Sea of Japan and after doing kani nabe I wanted to cook the kani miso in the shell with sake over an open flame, so I…
Chazuke with Leftover Yakizakana
Chazuke with Leftover Yakizakana
Sprinkle some chopped leftover grilled fish on rice, pour on some hot tea and you’ve got chazuke, a quick meal that has been eaten in Japan for more than 1,000 years.
Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring)
Yakizakana: Komochi Maruboshi Nishin (Grilled Dried Herring with Eggs) 焼き魚: 子持ち丸干しにしん
In Japan there are literally more ways to prepare fish than one can easily imagine. Yakizakana, grilled fish, is one of my all time favorites. Sakana-no-hoshimono, dried fish, is extremely tasty and quick and easy to make. I discovered this one the other day, it is a…
Shiokara Report: Enjoying Homemade Squid Shiokara
Shiokara Report: Enjoying Homemade Chinmi Squid Shiokara いかの塩辛
Shiokara is a favorite of Miwa and she made some recently and it is ready for eating. Shiokawa is made of salted squid semi-fermented in its own guts and is a kind of chinmi, literally ‘rare taste’. Japanese like shiokara on rice or with sake.
