#sake rice

[jdrachel]

Little did I know that Hyogo Prefecture -- the equivalent to a state or province --  is among the top producers in a host of other agricultural products.

[meangirlsbway]

i’ll just leave these here

[rice-pudding-slaps]

how last week went

[morethansalad]

Bulgogi Buddha Bowl (Vegan & Gluten-Free)

[sun-sandwich]

Out of the blue AU || support me on twt

[konohagakurekakashi]

"How does a week of teaching at the academy sound?"

........

Like a task best suited for Iruka-sensei.

[twenty-orange-balloons]

Which kind of wine do you think Wei Wuxian would drink more often in a modern day setting?

[shoku-and-awe]

I ordered some seeds and the company sent me a little newsletter! With recipes! Very simple recipes, but I like it. Click through for recipes for Peanut Rice (!) and Bitter Greens with Peanuts, credit to Kuragi Co., Ltd. in Mie Prefecture.

Peanut Rice

360 g dry rice Peanuts to taste 30 ml sake 1 tsp salt Gomashio to taste (toasted sesame seeds and sea salt; available at Asian grocery stores or mix your own) 

(1) Wash rice thoroughly, then mix with sake and salt in rice cooker. Add slightly more water than necessary.

(2) On top, add peanuts (without removing skin) to taste. Cook in rice cooker.

(3) When finished, sprinkle with gomashio and serve.

===========================

Bitter Greens* with Peanuts

*Specifically, 春菊 shungiku or chrysanthemum greens, but you could try spinach, mustard greens, broccoli rabe, whatever you have!

1 bunch bitter greens 20 g peanuts 1 tbsp dashi powder 2/3 tbsp soy sauce 1 tbsp sugar Salt to taste

(1) Wash greens thoroughly and blanch (add to a pot of salted boiling water, remove quickly, and rinse thoroughly in cold water to lose residual heat). When cool, wring out water and cut into 4 cm lengths.

(2) Chop peanuts roughly.

(3) Combine soy sauce, dashi, sugar, and peanuts, and mix well. Use as a dressing for greens.

[clatterbane]

Rice wine update, like 21 hours in:

There was already a visible liquid layer starting to separate out when I got up this afternoon, and the yeast is bubbling merrily away. It's been staying somewhere around 25C/77F in here, but this still seems pretty quick even so.

Earlier I did stir at it, and mixed in a low guesstimated amount of yeast nutrients because it seemed like a good idea with this too. Idk, I'm calling that batch a liter of liquid all told. ¯\_(ツ)_/¯ Don't want to maybe overdose and give it a weird taste.

Didn't take long for the rice mush to separate right back out like that again after the mixing, and get more gas pockets from the yeast. For now, planning to give the stuff a daily stir, and probably dip out a little spoonful of the liquid to taste test starting after 3 or 4 days. Judging by what people with more experience seem to be doing, and the fact that this batch has been working so fast in even Swedish summer weather. Also give a better idea of how the brew is developing.

For now, it smelled sweet and surprisingly fruity when I had the lid open. You could eat it as an amazake/jiuniang type thing at this point. I'm just basically going for a "turn it alcoholic" speedrun with the added yeast. But, the way this was smelling, I can see why it might make an appealing sweet treat.

[ranposweetworld]

I love this set way too much.

-xx / - x - / xx -

[anime-scarves]

It's a little hard to tell in this picture but fermentation is going crazy and the gas being produced is pushing all of the water in the water lock to the left chamber. Really neat to see a physical result of fermentation occurring. It has settled down a little bit but the water lock is still gurgling pretty regularly as gas passes through it.

[chuck-snowbug]

仙禽（日本酒／UAもみじ）、親子丼、トマトのお吸いもの、人参のきんぴら、茄子の味噌炒め。

Senkin(Japanese Sake) & Oyako-Don(Chicken & Egg Rice Bowl) Dinner - October 2024

[daisymylove]

"Bryce and Azriel had chemistry" is the chemistry in the room with us?

[morethansalad]

Vegan Onigiri

[foodglorious-food]

Shoeshi

[spikyseasponge]