When D and I went to taste his first urchin on Friday, I picked up this beautiful bottle of Yuzu Junmai Sake for myself and Jake. It's brewed by the Homare Brewery in the Fukushima Prefecture.
Its shape was what caught my eye initially. Then I noticed that it was infused with yuzu and I was sold. I have to say, I loved it. I love sake and I love yuzu; I just wasn't sure how well they would go together. Turns out, they are a luscious combination. The aroma is alluring and the taste is both sweet and sour. It's delicious. Kampai!!
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce