Tag Archives: vinegar

Diary: Tsuchida station grounds projects, various

Busy around the house, now the construction is “done”, doing some garden, yard, landscape, and kura/naya jobs… the glorious mundanity of the tiny things which make all the difference. Be prepared, nothing *shocking* or exciting, just the usual days.

Hemp cloth wrapped on shelves made from wedding dais / under the dust cover is 1982ish Yamaha GT-2000 turntable & analog amp plus TEAC cassette/CD/usb/1/4” deck. Thats not *all the records* but a solid batch.

Another string of lights *and* Palau static montage… legit handcrafted speargun etc etc

Wood splitter, borrowed from forester Ukan and parents split up this rack / its loud & ornery but does the job

All hardwood – mostly oak and maple, odd bits of others (arborist wife often bringing home big chunks) This was all F&M-in-law. Epic. I’ll fire it up though (i just encourage)

Breaking rocks in the hot sun… (Ryoko has made a time-lapse of this rather intensive, long project…)

Continue reading Diary: Tsuchida station grounds projects, various

Kitchen: Ume vinegar, syrup & cordial (bottling etc)

[continuing from: Kitchen: Umeboshi Time with Crock & Rocks (+ pickles & jam)Kitchen: Umeboshi update (drying after salting, before salting again) &  Umeboshi update, part 3 (adding shiso and back into the crock}

Ume Chronicles continue (catching up from April 16, 2021)

Last year June, we harvested a load of Ume (Japanese small sour plums of a sort) from the neighbour’s tree and made several items while coincidentally waiting for our little baby to arrive (as you can see from my *sophisticated labeling system*, was started June 16) Oh and the baby arrived a  few days later on June 23rd).

Continue reading Kitchen: Ume vinegar, syrup & cordial (bottling etc)

Kitchen: Kaki (persimmon) vinegar (filtering & bottling)

Kaki Vinegar, Bottled-up (catching up from April 21, 2021)

Kaki (persimmons) are all around us here in Okayama so we end up with bushels > I’m finding every which way to use: from jam to dried to pickled/lacto-fermented and specifically today, vinegar.

While getting the kitchen ready for construction, so… figured should bottle the batch started last year. 

Started by stashing a bunch of chopped up, unwashed persimmons in a big glass jar with “the mother” from some apple cider vinegar – weighed down with rocks to keep submerged – last year in November (as seen on label above). Continue reading Kitchen: Kaki (persimmon) vinegar (filtering & bottling)