Another umeshigoto- seasonal plum work in early summer! This time at home, I made plum wine with plums, rock sugar and brandy. For the plum juice, I used plums, rock sugar and beet sugar. I love watching the maturing process- it’s one of the joys of this yearly tradition.

Another umeshigoto- seasonal plum work in early summer!
This time at home, I made plum wine with plums, rock sugar and brandy. For the plum juice, I used plums, rock sugar and beet sugar. I love watching the maturing process- it’s one of the joys of this yearly tradition.

Another umeshigoto- seasonal plum work in early summer! This time at home, I made plum wine with plums, rock sugar and brandy. For the plum juice, I used plums, rock sugar and beet sugar. I love watching the maturing process- it’s one of the joys of this yearly tradition.

My top recommendation for Japanese tinned food is mackerel in brine. the chunks are usually large, cut into thick, round slices.

Asakusa today.Asakusa geisha parlor dance.It’s a great success today as w…

My top recommendation for Japanese tinned food is mackerel in brine. the chunks are usually large, cut into thick, round slices.

Asakusa today.Asakusa geisha parlor dance.It’s a great success today as w…

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Shiratama-ko, or Shiratama flour, is a sticky rice flour. When used for the dumplings, it has a smooth texture. It does not become hard even when chilled.

The standard sushi vinegar in our house is sakekasu vinegar.This is made by maturing sake lees,and is very mild.You don’t need to add salt or sugar.It is also called akazu,red vinegar,because of its deep candy-like