Shiso time: adding the red herb - tokyo food file

07/08/2013

Shiso time: adding the red herb

Shiso fine, shiso pretty. The ume are pickling nicely, and now it's time to give them a blush.

All the latest action, over on my other blog: Umeboshi 2013.

Day 22 starts here….

Jul 8, 2013 8:07:16 PM

Comments

NEXT POST

Tanabata sasazushi: a beautiful Kanazawa custom Summer is here — and with it comes the festival of Tanabata, celebrated every year on the 7th day of the 7th month. There are lots of different regional traditions for this day but all involve colourful decorations, especially long streamers and strips of paper hung from bamboo; getting dressed...

PREVIOUS POST

ayu enjoying summer? Summer is not everyone's favourite season in Japan, least of all when a punishing heat wave sets in. But there's no way it's all bad. After all, this is ayu season. These fragrant tender river fish — usually translated into English simply as "sweetfish" — are at their best when...

tokyo food file

Food writer and restaurant reviewer for the Japan Times contact: foodfile (at) me (dot) com

5 Following

Search

Become a Fan

My Other Accounts

Recent Comments

tokyo food file: Just refreshing the link in my comment above: ... | more »

On Fuglen: BYOF (with your espresso and cocktails). Plenty of Oslo style on the side.
tokyo food file: Such a great evening :)... | more »

On Den meets Florilège: an anniversary collaboration to remember
E.S Akshay: thanks... | more »

On Kushi-age and a pint (or two)

Tweets by @tokyofoodfile Tweets by @tokyofoodfile

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
View Tokyo Food File restaurant map in a larger map