Re: making umeboshi (salted “plums”) – These tart and salty gems come in all sorts of sizes and various styles […]
Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam) Read Post »
Roasting a duck (in our tiny oven)… Found a duck a few months ago add a restaurant supply food store
Kitchen Diary: Cooking a Duck at Tsuchida Cottage Read Post »
By the way, here’s our lil kitchen at Tsuchida Cottage. Tiny but efficient + cute & versatile. PS All the
Diary: lil kitchen at Tsuchida Cottage Read Post »
Took a break from the kura sortganizing project (due to unexpected frustration & unresolved mysteries) and fermented some various vegetables
Kitchen: Vegetable Ferments Read Post »
Kaki (persimmon) perhaps the most under-appreciated fruit (to me at least). So interesting! Looks vaguely like a tomato with colour
Diary: Kaki / Permissions, various notes and projects Read Post »
Made a big batch of (vaguely) Nepali lentil dal. Ergo: Two colours of lentils, plus some garbanzos just because, onions,
Diary: Kitchen > Nepali daal, and kaki jam Read Post »
Fermenting & Pickling Bonanza! Cucumbers, Daikon, Garlic, Peppers (various), Onion etc. Some anaerobic fermenting in seasalt brine. Some pickling in
Kitchen: Pickles and Ferments / Tsuchida Cottage (2 batches) Read Post »
