SHOKUTAKU 食卓 

All purpose hot sauce pupular in northern Japan Ingredients: 1 cup Hot peppers chopped 1 cup Dry Koji (Japanese fermentation starter) 1...

Jerusalem Artichoke Kikuimo (Jerusalem Artichoke) is a perennial plant of the Asteraceae (Chrysanthemum) family, Sunflower genus with...

seeds and flowers are also edible - pick while seeds are hard and round Ingredients: Shiso seeds Salt Directions: Scrape the seeds off of...

Cucumber with sesame oil Ingredients Cucumber (thin Japanese) about 5 Sesame oil 2 tbsp Garlic 1 tsp (1-2 pieces, slice or grind) Ginger...

Pickled cucumber with karashi mustard Ingredients Cucumber. 500g Mustard powder 10g (about 1.5 tbsp) Salt 25g (little less than 1.5 tbsp)...

Ingredients Cabbage Takuan pickles * Cucumber (optional) Shio Kombu, shiso leaves, sesame seeds (optional) Directions Cut cabbage (and...

Homemade pickles with vinegar base Myoga Radish Ingredients Vegetables (kabu, radish, lotus, *myoga, etc..). 400g Vinegar. 1 tbsp Sugar ...

Homemade pickles with salt base Kabu Daikon, Daikon leaf, Shio-kombu, Carrot Hari Hari Zuke with Daikon Hakuzai, Yuzu, Shio-kombu Takuan...

Homemade pickles with soy sauce base With Kabu With Mabiki Daikon and Yuzu, Shio-Kombu Ingredients Vegetables (Daikon, Kabu, Cucumber,...

Using yae-zakura in my garden Ingredients Cherry blossom (Yae Zakura*) petals and flowers in late April (70% in bloom) with stems Sea...

With salt and vinegar Ingredients Aka Shiso Leaves Salt Vinegar (optional) Directions Remove the stems and wash aka shiso leaves....