Archive for the 'Japan' Category
Nukazuke: Japanese Rice Bran Pickles
Friday, April 24th, 2009Having corralled some of San Francisco’s wild yeast and soured my own crock of sauerkraut, it was time to move on to my next live food project: nukazuke. I was still a new convert to the Church of Fermentation, but a recent trip to Japantown helped immerse me completely.
Bean Sprouts with Sake and Bonito Flakes
Thursday, February 26th, 2009Shaved bonito, planed just like wood from a dried, fermented and smoked fillet of skipjack tuna, is a popular garnish in Japan. Known as katsuobushi, the delicate shavings belie a rich, complex flavor that serves as one of the cornerstones of Japanese cuisine. Paired here with sake’s mouth-fullness, bonito flakes deepen the flavor of this simple, quick pickle.
Cucumber Stuffed with Perilla and Ginger
Thursday, February 26th, 2009This pickle is currently my favorite quick pickle. Astonishing, really, that four naked ingredients can meld together so beautifully, so gently, so easily.
Pressed Turnip with Konbu
Thursday, February 26th, 2009Browsing the shelves of Kinokuniya Bookstore two weeks ago, after succumbing to a still-warm crepe wrapped folded around strawberries and whipped cream, I found a book that now sits on my kitchen counter with scores of sticky notes shingled out from its pages: Easy Japanese Pickling by Seiko Ogawa (Graph-Sha, 2003). This book is an excellent introduction to the Japanese everyday art of “pickled things.”