Jifu had bought a jar of stem ginger pieces in sugar syrup while shopping for the kitchen. She explained that when she was young her mother had often used it in ginger cake and it was wonderful. I was intrigued. I’d made it before using ground ginger, but it had always been a bit disappointing. […]
Marinated cucumber is (probably) the most popular type of cucumber at our lunch table. Tenkeis mother always marinated them in white vinegar, sugar, and salt; in Japan I’ve eaten very small cucumbers marinated in rice vinegar and sugar, then laced with shiso pepper and seaweed. Inspired by a visit to a Thai restaurant, this version is […]
Instant tomato soup was one of our household staples in the 60’s and 70’s. It came in a dry package that had to be sprinkled into water and I honestly thought that was how soup was made. Sprinkle, stir, and heat ’til bonded. (Even canned soup was deemed a luxurious alternative.) The fact that it […]
Ponzu is a versatile citrus sauce that I first encountered as a marinade in a bottle in Japan. It’s a brightly flavoured sauce made with yuzu citrus fruit blended with soy sauce, rice vinegar, dashi, and mirin. It is often used to flavour all kinds of dishes in the Japanese kitchen. Nabe was one in […]
When the weather heats up and it gets hot and sticky, the longing for thirst quenching drinks inevitably comes up. Enter the sports drink! After reading the ingredients on the labels of commercial bottles it occurred to me that it must be possible to make it yourself? Salt, sugar, and water plus flavourings and additives? I checked on […]
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