When you pickle little guys like shown in the photo you have to remember how many of each you buried in the nukamiso. When you dig them out, make sure that you retrieve all. Anyone left in the mukamiso acquires too strong flavor and becomes too salty to eat. These are three hours pickled young carrot, zucchini, red radish and Japanese turnip. Simply...
Read MoreDulche de Leche Black Sesame Seed Ice Cream
Whenever I have a chance to order a black sesame ice cream sometimes found at local Japanese restaurants I never fail to order it. This wonderful flavored dessert is frequently found in Japan, but seems to be much less available in the US. Once you taste it you will be hooked up the very distinctive, nutty flavor of this black sesame ice cream. After acquiring Cuisinart ICE-21ice cream maker – fantastic ice cream maker – I cannot stop making new ice cream....
Read MoreNatto, another Probiotic
Amy asked me if natto is probiotic. According to Japan Natto Kinase Association, “natto bacteria, Bacillus Subtilis natto, is a type of fungus that produces salt-free fermented soy bean product. It has endosperm and is the most stable kind of fungus in nature. Bacillus Subtilis natto gets activated and strengthened beneficial intestinal flora. The functions of Bacillus Subtilis natto are: 1. Increase beneficial bacteria 2. Inhibit harmful intestinal bacteria 3....
Read MoreCooking Vacation- Essentials of Japanese Cuisine at ICC from July 18th through 22nd
If you are a lover of Japanese culture and cuisine, Essentials of Japanese Cuisine, an extensive 5 day Japanese cooking course at International Culinary Center (former French Culinary Institute) is for you. You will smell, touch, cook, learn and taste delicious Japanese dishes. Staying in the city while learning new flavors and techniques you can enjoy the out of the school hours for theater, concert and more. Fabulous vacation idea this summer. Please join the Essentials...
Read MoreNukamiso is Back Forever
I took out the Nukamiso pot, which I keep in my refrigerator during the cold winter time, out of the refrigerator. It is time to pickle bounty summer vegetables in Nukamiso and enjoy them. Nukamiso is a fermented pickling base, which is made of rice bran, salt and water. I have just read an article titled “Some of My Best Friends are Bacteria” by Michael Pollan, and confirmed that my tradition of making Nukamiso-zuke (pickled vegetables in Nukamiso base) and...
Read More