Here is my latest Zesterdaily.com contribution. Enjoy the piece and the quality of good sea salt. https://zesterdaily.com/world-wrecipe/capturing-mineral-rich-sea-salts-perfection-is-real-work/...
Read MoreFish Pickled In Rice Bran Base?
I pickle and enjoy bounty summer vegetables in rice bran base during summer. But, I never pickled fish in the same base. By the way, here is a link to my nuka-zuke, pickling vegetables in rice bran base at zesterdaily.com: https://zesterdaily.com/cooking/nuka-zuke-pickles/. The below is a quote from this article. ” What is common in these traditional fermented pickled vegetables is that they are the product of lactic acid fermentation and are wonderfully probiotic...
Read MoreThree Year Aged Yubeshi
The other day Mr. Masakatsu Nakaura from Ishikawa Prefecture, Japan, came to see me at my NY office, and presented me Yubeshi, which was placed in an elegant black box. His family company, Nakauraya, has been producing Yubeshi since 1910, and Mr. Nakaura is the fourth generation of the company. At a glance Yubeshi looks like a precious lacquered art object, even though it is a food product. Yubeshi is a mochi-filled yuzu citrus fruit and comes from NotoPeninsula,...
Read MorePickled Blow Fish Eggs for Consumption?
Since olden times we, the Japanese, are aware of the toxin, tetrodotoxin, in blow fish, which is mostly concentrated in the fish’s liver, ovaries and eggs. So, finding the pickled blow fish eggs at the Ohmicho Food Market in Kanazawa City was a big surprise. How many people died before perfecting the art of pickling the blow fish eggs? We do not know, but over three hundred years ago some fishermen could not throw away gorgeous, plump, delicious-looking eggs of blow...
Read MoreIt Is Zuiki
Is this rhubarb? Our neighbors Ray and Claudia asked me. This long, rhubarb looking vegetable is red zuiki, which is the stem of taro, and a specialty of Ishikawa Prefecture. It is sold fresh or dried. Dried zuiki has been a popular preserved food product since olden days. Fresh zuiki has pleasant crisp texture. In order to enjoy it we cook the zuiki in vinegar added water for about 2 minutes. After shocking it in cold ice water we cut it into pieces and use in salad dishes...
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