Comments on: Matcha Rice and Pickles

By: Vance

Vance — Wed, 02 Apr 2008 02:24:50 +0000

Hey Eric… Love all this Maccha inspired ochazuke talk. But what I am really anticipating is some serious blogging around tsukemono. Hurry up with the sauerkraut you promised and other exciting pickling tips.

By: bee

bee — Tue, 25 Mar 2008 05:44:42 +0000

thanks for dropping by. you have a lovely innovative site here.

By: Eric

Eric — Tue, 25 Mar 2008 04:15:53 +0000

And welcome Helen! I suppose it depends on the storage conditions. Was it in a cool dark place? Is the color still pretty vibrant? It should smell grassy and fresh; if it’s old, it will smell just like hay. I would say: it’s probably fine for cooking, making matcha salt, etc., but you might want to drink something a little fresher…..

By: Eric

Eric — Tue, 25 Mar 2008 04:12:11 +0000

Welcome Bri! I’ve been making sauerkraut too, and loving it — will post on it soon.Will also check out South River miso . . . Oregon? Where can I buy it in SF?

By: helen

helen — Tue, 25 Mar 2008 02:33:30 +0000

Eric,

I have a small jar of matcha that I bought from a tea house in Kyoto 2-3 years ago. Do you think it’s any good still? I opened it just this past weekend, and it smells fine. Thoughts? Comments?

By: Bri

Bri — Tue, 25 Mar 2008 00:11:33 +0000

Hi Eric, thanks for your note on Facebook. This sounds like a delightful and satisfying meal. I’m continually amazed at just delicious and wonderful the simplest foods can be. I’ve never made my own refrigerator pickles, but have always wanted to try it out. Good friends of our make lemon dill sauerkraut whenever they can get local cabbage (in Santa Cruz) and it’s some of the most delicious live food. I will look around your site more, but have you had a chance to experience South River miso. It’s not local, but speaking of food that’s alive with beneficial bacteria…it’s is amazing and satisfying. Thanks for looking me up, I’ll be back for sure.

By: Eric

Eric — Mon, 24 Mar 2008 18:23:20 +0000

I don’t think I’d call it a chazuke, which uses cooked rice that gets hot tea poured over it, sort of like an instant rice stew, though lord knows I love chazuke, especially with some poached salmon. Hmm, maybe a matcha chazuke is order, thanks for inspiration, Victor!

By: Victor Ortiz

Victor Ortiz — Mon, 24 Mar 2008 02:24:00 +0000

You have stumbled on a form of “chazuke”. Often Japanese will fill a bowl with hot or cold rice and pour hot or cold tea on it. There are even pre-packed bags of dry toppings (many containing tangy or smoky items, some dehydrated). I like your idea as it has more crunch involved in the tsukemono. Also, cooking it in the tea is novel. Thanks for the idea.

By: Steph

Steph — Sun, 23 Mar 2008 02:09:23 +0000

I love rice with pickle-ly, vinegary flavors. mmmm. Especially with something oily which I suppose you accomplish with the avocado. This just looks very healthy too.