Japanese sake (日本酒), or nihonshu is the traditional alcoholic beverage of Japan. The most important ingredients that determine the quality of the taste of sake are koji-kin (the national micro-organism of Japan) and water.
This morning I awoke at 5am, opened the window and looked out at Kitayama, the North Mountains of Kyoto to see everything covered in heavy, wet snow.
At 7am, amid heavy… 
This morning I awoke at 5:00, opened the window and looked out at Kitayama, the North Mountains of Kyoto to see everything covered in heavy snow.
At 7am, amid heavy… 
Winter is the season of both aozakana (literally, blue fish) and nabe (Japanese ‘hotpot’). Saba (mackerel) is a very unusual addition to nabe, and this includes black pepper! This is actually a family recipe from Paku’s house. (Yuzu was Peko’s addition) We both felt that while this was… 
Hirezake is a somewhat rare drink in Japan. It is often enjoyed by older men at exclusive sushi and fish cuisine restaurants, especially in the autumn and winter.
The dried fin of the fugu (pufferfish, blowfish) is steeped in hot sake for about ten minutes and served.
A hot cup of this… 
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