Seasonal Cooking– category –

Takada Ume, which is bigger than a golf ball, is a specialty of the Aizu region of Fukushima.Locals have traditionally pickled Takada Ume in rock sugar. It has a crunchy texture and a faint sweetness, making it perfect for tea or rice. W...

Takada Ume (Japanese Plum) is a specialty product of the Aizu region of Fukushima Prefecture.Also known as a blue diamond, this jumbo Ume is bigger than a golf ball.Characterized by its crunchy texture, it is locally made into Umeshu (pl...

It's almost plum season. I'm looking forward to what I'll make with plums this year.This is a simple pickled plums recipe that doesn't dry or use shiso leaves.Pickled plums can be stored for a long time, so it is convenient to have them ...

The astringent persimmons dried 3 weeks ago have turned into thick, sweet dried persimmons. By rubbing the persimmons occasionally while drying, the astringency is removed and the texture becomes soft.Dried persimmons are said to “collec...

When I was a kid, in May, my family often went to relative’s bamboo grove in Fukushima to dig bamboo shoots. Bamboo shoots are said to be delicious with less bitterness when dug in the morning. I enjoyed going out to dig bamboo shoots ea...

Sweet Pickled Ginger, Gari, is indispensable for sushi. It is an easy-to-make preserved food, and young ginger turns into a beautiful natural pink when marinated in sweet vinegar. Besides sushi, it is also delicious when served with yaki...