Archive for the ‘home cooking/recipes’ Category

Karinshu: Japanese Quince Liqueur

How to Make Karinshu (Japanese Quince Liqueur) 花梨酒 Karinshu: Japanese Quince Liqueur  花梨酒 カリン酒 かりん酒 Karin, a variety of quince, is fairly common to see in the fruit section of grocery stores in the winter in Japan. I knew that people steeped it in shochu alcohol to make karinshu, like umeshu (plum liqueur) but had never made it or even tasted it. We made some today…

Sake Blossoms: The World’s Greatest Sake and ‘Ume’ Plum Blossoms

The World’s Greatest Sake and ‘Ume’ Plum Blossoms 上原酒造 不老泉・杣の天狗 The World's Greatest Sake and 'Ume' Plum Blossoms 上原酒造 不老泉・杣の天狗
Sake Blossoms: On a late winter morning in Kyoto you can find delicate flakes on a stone pavement and pause to investigate whether they are snow or plum petals. Of course the presence of a penetrating fragrance tips you off. Several years ago, while walking my dog on a snowy…

How to Make Nukazuke: Fermenting Nukadoko

How to Make Nukazuke: Fermenting the Nukadoko (Nuka Bed) ぬか床の発酵 How to Make Nukazuke: Fermenting the Nukadoko (Nuka Bed) ぬか床の発酵
Nukazuke Report: Our nukadoko is coming along well. The season is cold now so fermenting took some time. I added half a can of Japan’s best beer: Yona Yona Ale and kept the pickle pot warmish for a few days. We added a lot of turnip greens, not to eat…

How to Make Nukazuke: Nukadoko Pickling Bed

How to Make Nukazuke: Nukadoko (Nuka Bed) ぬか床の作り方 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 fermenting ‘…

Winter Crab: Kani Miso, Kani Nabe, Kani Zosui

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 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 bought some…
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