Rice Ball

Takana Riceball

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http://savoryjapan.com/wordpress/2011/09/takana-japanese-mustard-green-onigiri-recipe/

White Mold on Umeboshi (is Probably Yeast)

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(I really don’t know where to put this, so I’m putting it on this site, which makes some sense, I suppose.) My mom makes umeboshi, and we have a ume tree, so it’s cheap to do, and tastes good. Lately, we haven’t had good yields, so she used some ume that had fallen, and had […]

White Mold on Umeboshi (is Probably Yeast)

How to Make Tsukemono Shiozuke

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Basic cabbage tsukemono is made with salt. The amount of salt is 2% to 3% of the weight of the cabbage. If you are going to add water, go around 3%.

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