Umeboshi… a salted preserved Japanese plum. Small unripe ume plums are salted along with red shiso leaves and shochu or in my case sake. The liquid which covers the plums is almost entirely (a couple of tablespoons is sake) from the plums themselves, drawn out by the salt. The whole process takes about 6-8 weeks. … Continue reading →
This is going to take awhile… but I picked up some koji rice in Honolulu and decided to try and brew shoyu (soy sauce). It is not a terribly complicated process but will take up to 6 months. Basically it is kneading a log of cooked soy beans, koji rice (bacterial inoculated rice) and wheat … Continue reading →
Not that anyone is paying attention, but, I have changed the name of the blog. Probably the most popular question when people find out I am a vegan is “What do you eat”? The answer, of course, is I eat what you do except it if it walked, flew, or swam, not so much.
Anyway, I am feeling a little more vocal what with the assault on Kauai by multinational corporate experimental “agriculture”. We will see what happens. Mostly though, I will continue to share my ideas of what makes good food…