Culinary Tour to Japan. Leaving for Japan. Will blog from Japan.Read More
Monthly Archives March 2013
After making the Koji rice, next step is making of Yest Mash Startar, Shubo, which is translated into Mother of Sake. We transfer the Koji rice to a middle size tank and add spring water and additional steamed rice, and let the mixture stand about two weeks, or until natural lactic acid is produced in the batch. Lactic acid makes the batch in the tank steril. Lactic acid bacteria itself will die eventually in the very strong acid environment. Then, yeast is added to the tank for multiplication...Read More
This is not the continued story of sake production. I needed to pot this one between the stories, because Arabashiri will disappear soon from the restaurant/stores.
Do not miss the sake called Arabashiri at the beginning of spring – NOW! Traditional method of filtering sake is to transfer the fermented batch to large, tightly knitted, thick cotton sacs and place them one after another in a long, deep and large wooden box, called fune...Read More
Koji loves Koji-muro which provids them Tokyo summer-like weather – high temperature and heavy hujmidity. Sometimes you see in the sake production photos that sake makers who are working in the koji-muro is naked from the weist to the top. That’s the best to wear. Koji, which is fed on cooked rice, multiplies and produces enzyme such as amylayze. Amylayze, then, breaks down starch in the rice into glucose. This process generates much heat in the rice...Read More
Please visit Food52 and get free copies of Hiroko’s American Kitchen!
5 Questions With Hiroko Shimbo
UPDATE: Hiroko Shimbo’s American Kitchen — Plus a Giveaway!
It is exciting that today there are so many quality, delicious sake available in America, like the one which I have recently blogged – Daishichi Sake. Many of these sake are made at small family run breweries in Japan. Some have been in their business at least for one hundred years, others, close to 400 years.
Production of sake is far more complicated than the wine making. Like beer sake is made from rice...Read More
Almost a week ago I had an opportunity to chat with David Nash, sales manager of Mikawaya, LA, at the International Restaurant and Food Service Show at the Jacob Javit Center in New York City. Last December I had posted mochi ice cream blog, so when I passed by the Mikawaya booth and saw the signboard which claims that Mikawaya invented mochi ice cream in America in large letters, I froze in front of it.
According to David Nash, Mikawaya, as a bakery and confectionery store, was founded by Mr...Read More
The story about “An Iowa Farmer’s Quest for No Ordinary Pig” on the NY Times (http://www.nytimes.com/2013/03/01/us/with-iowa-swabian-hall-a-farmers-quest-for-perfect-pig.html?pagewanted=all ) made me hungry for delicious pork meal. So, I headed to Hakata Tonton in New York City.
The name of the restaurant, Hakata Tonton, is easy to remember and fun to pronounce. “Hakata” is a ward/district in Fukuoka city in Fukuoka Prefecture in the Kyushu island, the largest southern island of Japan...Read More