Kuzu was first put on my radar by the famous vegetarian chef, Yumiko Kano. Kano Sensei is a prolific cookbook author with 29 cookbooks, all vegetarian, except for the very last one, Okazu Salada, which is vegetable-rich, but does introduce a bit of fish and meat. At a cooking class Kano Sensei talked about…
Tag: kokuto
Gotta Get – Kokuto Black Sugar 沖縄黒糖
Do you know about kokutō? Black sugar that is harvested on the islands south of Kagoshima in Okinawa. It is a dark sugar that is rich in minerals and is 100% natural sugar cane. We often keep a jar of kokutō on the counter. It makes a nice little snack. Kokutō can be cooked with water to make a syrup…
Shochu 101 – Part Two
There are many base ingredients that shochu is made from providing a wide variety of flavor profiles. The most commonly found are: Imo 芋 – (sweet potato) is highly aromatic, can be smooth, and also slightly sweet on the palate. There are many varieties of sweet potato all contributing their own characteristics. Kogane sengan is…
Food Sake Tokyo 