Ume Syrup Update

The ume syrup is done! Technically, it was done a couple weeks ago but it was so sweet that I wanted to leave the plums in longer. Now it's perfect, with a bit of a sour kick! Last night, I pulled the plums out and strained the syrup into a jar. So far, I've tried... Continue Reading →

Making Umeshu and Ume Syrup

Mid to late June in the inaka is plum time. Not because the plums are all lovely and ripe and sweet, but because they're hard, green and bitter. The unripe plums are harvested to make homemade umeshu (plum liqueur). The local grocery store had a display as soon as you walked in of the liquor,... Continue Reading →

Silken Tofu Chocolate Ganache

Today is Valentine's Day, which in Japan means that a women should give something sweet to her preferred man to woo him. This year, unlike all the others I've had before, I happen to have a husband. So obviously he has been successfully wooed. Nevertheless, I decided I wanted to do something a little more... Continue Reading →

Making Shibukawa-ni (渋皮煮)

Have you ever found yourself wandering through the woods, stepping on stabby hedgehog-ish pods to harvest chestnuts? And then did you find yourself listening to an old man's wisdom regarding said chestnuts, and then embarking on a week long adventure of Japanese sweets-making? This girl has. Shibukawa-ni Shibukawa is, besides being the name of a... Continue Reading →

Kabocha Chocolate Chunk Cookies

As you likely know, Japan was just pounded by Typhoon Hagibis. It was really scary to go through, and my prefecture was hit pretty badly by landslides and flooding. Before the typhoon hit, everyone emptied the grocery store to stockpile food in case we needed it. I did that, but I also decided that to... Continue Reading →

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