Tag Archives: kitchen

Kitchen: Umeboshi update (drying after salting, before salting again)

umeboshi drying (for 5 days) at Tsuchida Cottage after first 5 days of salt brine

[continuing from: Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)]

I know what you’re wondering, “but Dave, weren’t you doing some salted pickled plums? Don’t tell me the remarkable birth of a perfect little human has distracted you from this important task!“

Don’t worry friends, the umeboshi are pleasantly going through a multi-day drying process after a multi-day salting process and soon, will go back into the salt brine in a ceramic vessel.

Note: If you have no idea what I’m talking about, there’s a complete breakdown of the process at my creative life archive… In short, we started this project in between our “due date” and the actual “birth date” since we stumbled upon a mighty free stash – and it’s a multi-month long process / probably eating them in November. Also made ume jam, pickles, syrup etc.

[Update to the Update]

umeboshi dried in net for 5 days in backyard and under eaves when raining (thanks for parents for moving them as this was all going on while lil Ichiro was being born and whatnot)

also, flipped the little soft plums from time to time, rather gently, while in the net…

then brougt the nets (2) inside and put the treasures back into the ceramic crock vessel (note: we found this crock while tidying up Ryoko’s tool shed)

the salt brine was retained from the original 5 day soak. when first put inside, the plums almost over filled the crock, now barely halfway full…

{not pictured: placed wood and rocks on top of the plums and then a cloth over the opening, tied on, with lid on top/ stashed in cool dark place (outta the way) / now we wait for some time – they smell great}

oh, we need some “shiso” leaf to add red colouring… #semioptional

while i was in the kitchen tending to the umeboshi, rocked out a couple jars of cucumber pickles 

nothing fancy: salt brine with bay/laurel leaf with sometime onion tossed in

Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)

Re: making umeboshi (salted “plums”) – These tart and salty gems come in all sorts of sizes and various styles and are a common part of so many *normal* Japanese dinners. I LOVE em and wanted to try making… thanks to the neighbour’s tree, the chance came, ready or not… 

Requires obviously the sorta plums (in this case from the neighbour’s tree), salt – lots of salt, liquor (a clear fruit liquor made for this sort of purpose)…

plus a big ceramic crock (found in the former chaos of the tool shed), a piece of wood, a couple of rocks, cloth and string. Continue reading Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)

Kitchen Diary: Cooking a Duck at Tsuchida Cottage

Roasting a duck (in our tiny oven)… Found a duck a few months ago add a restaurant supply food store kind of place, frozen, from Malaysia, about nine dollars.

nothing fancy / just score it, salt it, stash it for 90mins-ish. Maybe add soy sauce along the way. Cut it up and eat (obv).

Continue reading Kitchen Diary: Cooking a Duck at Tsuchida Cottage

Diary: lil kitchen at Tsuchida Cottage

By the way, here’s our lil kitchen at Tsuchida Cottage. Tiny but efficient + cute & versatile.

PS All the time living in VW bus comes in handy – ha!

Kitchen: Vegetable Ferments

Took a break from the kura sortganizing project (due to unexpected frustration & unresolved mysteries) and fermented some various vegetables / daikon, onion, cucumbers, carrots, etc in salty brine. 

Also moved from peppers, garlic and other spicy things fermented last Oct. to small jars and into fridge.  

Diary: Kaki / Permissions, various notes and projects

Kaki (persimmon) perhaps the most under-appreciated fruit (to me at least). So interesting! Looks vaguely like a tomato with colour of an orange, firmness of apple or soft pear sometimes, texture like passionfruit or something – Only drawback is tricky to peel and prepare for clumsy folks (me).

The neighbourhood is loaded with full trees right now – i can’t eat fast enough!

Continue reading Diary: Kaki / Permissions, various notes and projects

Diary: Kitchen > Nepali daal, and kaki jam

Made a big batch of (vaguely) Nepali lentil dal.

Ergo: Two colours of lentils, plus some garbanzos just because, onions, garlic, ginger, cinnamon, turmeric, paprika, cumin seeds, cinnamon stick, ground pepper, Himalayan salt etc

Note: Spices from Indonesia. Knife from Japan. Jar from Russia. Human from elsewhere.

In other news, also made Persimmon jam, not sure how well it will turn out but dang, we have a lot of Kaki to use – what an interesting fruit!

Continue reading Diary: Kitchen > Nepali daal, and kaki jam

Kitchen: Pickles and Ferments / Tsuchida Cottage (2 batches)

Pickles and Ferments, batch 1

Fermenting & Pickling Bonanza!

Cucumbers, Daikon, Garlic, Peppers (various), Onion etc.

Some anaerobic fermenting in seasalt brine. Some pickling in vinegars (various).

Pickles and Ferments, batch 2

Note the big jars are 2+ litres each.