Yuzu Kokuto Marmalade

April 13, 2009 9 Comments

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

March 11, 2009 10 Comments

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…

Karinshu: Japanese Quince Liqueur

March 7, 2009 13 Comments

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…

Japanese Persimmon Shibugaki

October 31, 2008 19 Comments

Japanese Persimmon Shibugaki (渋柿)

Autumn is persimmon time in Japan. The shibugaki is an astringent persimmon that can be enjoyed only when it is very ripe, or has been blet. I like to spoon the soft, dripping flesh out like ice cream from a paper cup.…

Japanese Fruit: End of Summer Aomikan

September 15, 2008 15 Comments

Japanese Fruit: End of Summer Aomikan (Green Tangerine) 青みかん

Japanese Fruit: End of Summer Aomikan 青みかん

Aomikan, or ‘green tangerine’ mark the beginning of autumn. They are more sour than sweet and make a wonderfully refreshing snack in the still hot late afternoons and early evenings of this season.…

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