Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
These long, brown, starchy-looking vegetable logs boil up beautifully in soup (pickled or raw) and it’s terrific in any kind of stir fried or boiled rice dish. As a pickle, it fully stands up on its own.
These Japanese-style, quick pickles are an original way to prepare small spring radishes. Beautifully coloured and refreshing, they are an excellent side dish or snack.
This is a home-made copy of "taberu rayu", a delicious, but expensive Japanese chili, garlic and sesame crunchy sauce. Easy, quick, cheap and without taste enhancers, this is one of the most addictive condiments I know.
The beautiful pale pink colour occurs naturally when the hot vinegar syrup is poured over the salted ginger, just like magic. There’s definitely no need for colourings, what so ever.
Making soy milk at home is incredibly easy and doesn't require any special equipment. When you make soy milk, you are left with the wonder food called "okara". When, like me, you want to make okara, you are left with soy milk...
These colorful pickled radishes are an example of sokusekizuke or 'instant' Japanese pickles that are ready to eat in as little as an hour, and are stored in the refrigerator. This version uses some not so traditional ingredients.
