Inspired by the fall flavors of Nagano, this muffin combines buckwheat (soba) flour (soba ko, そば粉) with juicy apples for a moist but not-too-sweet (and non-pumpkin-spice) fall breakfast.
Fresh Cranberry-Apple Crisp
Lately I’ve been thinking about recreating the regional food from the part of the Midwest where I grew up–goetta, Cincinnati chili, Jello salad–and, of course, the desserts from my extended family and community. In my opinion, which you all seem to trust, my mom makes the best apple crisp in the whole state of Ohio.
Roasted Autumn Salad with Quinoa (or Rice)
Typhoon season has brought the temperature down from the endless blazing days of August, one of the few times of year when Ishikawa isn’t rainy. Because of Mt. Hakusan, the typhoons that slam into west of Japan dissipate into thundershowers over Kanazawa, a sign that fall is near. With all the squash at the market…
The Apple Chronicles, Part 3: Very Lemony Apple Jam
手作り (tezukuri): homemade I was a bit wary of posting my jam recipes, because I don’t feel like I’ve perfected the jam-making process. This jam, adapted from Food in Jars‘ “Honey Lemon Apple Jam,” tastes amazing, and I think the recipe is fairly solid. That said, I’m not an expert on making preserves in Japan,…
The Apple Chronicles, Part 1: Applesauce
「しゃきっとみずみずしい果肉をしている」(shakitto mizumizushii kaniku wo shiteiru): to have a crispy and juicy flesh (of fruit)（alc.co.jp) One of my favorite apples grown in Japan is the Jonagold. The flesh is crisp and sweet, and the skin is a gorgeous gradation of reds and yellows. This week, however, I have been pushed to the culinary limit by my…