This year my Valentine’s Day sweet was sweet potato shochu filled chocolate ganache!
Regular readers of KyotoFoodie may recall that I was given some delightful fruit vinegar bonbons last Valentine’s Day from Takashimaya. I don’t have a valentine this year so I bought…
Summer Matsutake Dobin Mushi 夏松茸土瓶蒸し
Matsutake Mushroom is synonymous with autumn. Although rare, in early summer it can be had as well and is a favorite among aficionados and gourmets. Last night I got a taste of some at Kichisen, the greatest restaurant in the world.
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…
How to Make Yuzushu (Japanese Citrus Yuzu Liqueur) ゆず酒
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…
How to Make Karinshu (Japanese Quince Liqueur) 花梨酒
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…
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