Friday, April 24th, 2009
![200904231736.jpg](https://i0.wp.com/pickles.wanderingspoon.com/wp-content/uploads/2009/04/200904231736.jpg?resize=500%2C418)
Having 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.
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Thursday, February 26th, 2009
![200902252013.jpg](https://i0.wp.com/pickles.wanderingspoon.com/wp-content/uploads/2009/02/200902252013.jpg?resize=500%2C340)
Shaved 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.
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Thursday, February 26th, 2009
![200902251842.jpg](https://i0.wp.com/pickles.wanderingspoon.com/wp-content/uploads/2009/02/200902251842.jpg?resize=500%2C332)
This pickle is currently my favorite quick pickle. Astonishing, really, that four naked ingredients can meld together so beautifully, so gently, so easily.
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Thursday, February 26th, 2009
![200902251607.jpg](https://i0.wp.com/pickles.wanderingspoon.com/wp-content/uploads/2009/02/200902251607.jpg?resize=364%2C500)
Browsing 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.”
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Posted in Ready in hours, Ready in days, Japan | No Comments »