As this sugar is difficult to produce and thus quite expensive, it is usually turned into Higashi, Dried Sweets, to be served with Matcha during Sadô Tea Ceremonies. After sieving the sugar, a little liquid, often with some dye is added, all is mixed, the amount of liquid is really minuscule. After a second sieving… Continue reading Higashi, or how to eat Wasanbon Sugar
Category: Processed Foods
Wasanbontô – Rare Japanese Sugar
Wasanbontô Naturally refined Sugar. Produced in eastern Shikoku by cooking down Sugar Cane juice with an addition of Lime, letting it crystalize, pressed to remove molasses, kneaded with addition of water to remove more molasses, pressed and kneaded until deemed finished. This is then dried in a small block and sold broken up, mainly to… Continue reading Wasanbontô – Rare Japanese Sugar
Freeze Drying in Japan
Freeze Drying or what to do during Winter. Who first applied Freeze Drying techniques on Foods is unclear. The Incas are said to have used it on otherwise inedible Potatoes in the 13th century. The Japanese claim to have used it during the Kamakura period (1185-1333) on Tôfu but perfected only during the Warring States… Continue reading Freeze Drying in Japan
Gelidium algae and History
How Chance changes food history. Seaweeds have been eaten for a long time in Japan. On the left we have Tengusa, a Gelidium variety. At one point it must have been boiled too long in a Soup, when it was dissolved into the liquid. Probably surprised, the soup was not eaten but it eventually hardened… Continue reading Gelidium algae and History