Posts Tagged ‘yuzu

‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom

‘Nanakusagayu’ Seven-herb Rice Porridge — January 7th O-kayu Breakfast Custom
Nanagusagayu is a rice porridge dish traditionally eaten on the morning of January 7th. It features 7 kinds of spring herbs and is one of those culinary things that is more about culture and custom than taste — it tastes unremarkable. Still like most any bland dish, with some scrutiny and creativity, it has potential to be delicious while still…

Hearty Mid-winter Salt Pork Mochi Rice Okowa Recipe

Hearty Mid-winter Salt Pork Mochi Rice Okowa Recipe
Did you know that mochi rice isn’t just for sweets? When you think mochi in Japanese cuisine, most people think of sticky rice steamed and pounded and made into the myriad forms of wagashi confections. Glutinous rice, also known as sticky rice, is called mochigome in Japanese. (Kome is uncooked rice.) Mochigome can be used to cook rice dishes that…

Japanese Fruit: Hyuganatsu Miyazaki Omiyage Hyuga-no-Kaori Yokan

Japanese Fruit: Hyuganatsu Miyazaki Omiyage Hyuga-no-Kaori Yokan
Itadakimono from NoRecipes: The hyuganatsu is a very mysterious citrus from southern Japan that apparently just appeared in 1820. I became acquainted and enchanted with this fruit this spring thanks to a business associate that is originally from Miyazaki. The taste is uniquely sour and very fragrant. The white pith between the flesh and peel is very thick and is…

Yuzu Kokuto Marmalade

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…

Yuzushu: Japanese Citrus Yuzu Liqueur

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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