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?
This recipe for a simple sanbaizu comes from Erik Aplin, Chef de Cuisine at San Francisco's ICHI Sushi and NI Bar. Sanbaizu is a brine made from shoyu, mirin and rice wine vinegar.
All it takes is fresh hachiya persimmons, a cool, dark place to hang them, and several weeks of patience and diligence, and you get hoshigaki, Japanese dried persimmons.
Misozuke are miso-cultured pickles! They're flavorful, fun and extremely easy to make.
Natto - A Japanese ferment that is associated with treating just about every ailment from high cholesterol to heart disease to varicose veins! As easy to make as yogurt and very fun to play with!
Completely addictive and obsession inducing, this quick to make tangy dressing will make you want to eat salad after salad after salad...
The plums might not be the right type, but the result is marvelous and 100 percent local.
An umami-packed Japanese condiment with endless uses.
ChefSteps takes a simplified approach to making katsubushi by curing a piece of Pacific Northwest salmon and drying it over a few months in the fridge.
Puckery carrot ribbons made punk rawk with horseradish, chile flakes, and ginger.
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.