Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi – part 2 (北川本家はんなり梅酒)
Hannari Brand Umeshu: The tastes of Kyoto are subtle and refined, this umeshu was designed to be hannari, or delicate. In addition to classic umeshu, there are four imaginatively ‘Kyoto’ flavored versions; cinnamon, yuzu, green tea and shiso.
Posts Tagged ‘yuzu’
Kyoto Sake: Learning to Make Hannari Brand Umeshu in Fushimi – part 2
Buri-zanmai: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish)
Buri-zanmai Series: Buri Daikon (Fatty Yellowtail Head Simmered with Daikon Radish) ぶり大根
Buri-zanmai Series (Part 2): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make a classic, Buri Daikon.
Buri-daikon is a much loved winter…
Buri-zanmai: Buri Kama Shioyaki (Salt Grilled Fatty Yellowtail Collar)
Buri-zanmai Series: Buri Kama Shioyaki (Salt-grilled Fatty Yellowtail Collar)
Buri-zanmai Series (Part 1): Winter is the time for buri, or yellowtail. The meat is laden with oil and rich flavor. Here we make Buri Kama Shioyaki.
Buri Kama Shioyaki:
Kama is the ‘collar’ of a fish, the area between the…
home cooking: uni-ikura donburi (on soba-gohan)
home cooking: uni-ikura donburi on soba-gohan (うにいくら丼、そばごはん編)
This is a rendition of the ever popular Uni-Ikura Donburi, here we serve it on soba-gohan (rice with soba kernels).
Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot)
Saba Yuzu Kosho Nabe (Mackerel Yuzu Pepper Hotpot) 鯖柚子胡椒鍋
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…
