![]() Sure, making perfect tempura requires skills and practice, but I am here to tell you that it is possible to make the perfectly-airy, crispy, and non-greasy tempura right from your home. So do the batter and deep-frying technique. To make tempura worthy of your effort, freshness matters. ![]() And home cooks will themselves in front of the hot oil in their tiny kitchens. Japanese chefs would spend years mastering the technique of tempura frying. In Japan, Tempura (天ぷら) is serious stuff. When juicy plump shrimp, thinly sliced Japanese sweet potato, creamy eggplant, and fragrant shiso leaves get dunked in batter and deep-fried to light, irresistible crunch, you know you’re going to have some really good meal. Consider this your ultimate tempura-making guide! You‘ll find plenty of helpful tips and tricks for making the crispy deep-fried batter and delicious dipping sauce. Like Japanese shōchū or sake, our Rice Vodka is ideal for sipping or pairing with food.Learn how to make perfect Tempura at home with this easy-to-follow recipe. Ukiyo Rice Vodka is exceptionally clean, smooth and subtly sweet. In Japan rice is renowned for producing the purest spirit. Ukiyo Japanese Vodka is born from a base of rice and is small batch triple distilled in traditional pot stills. The result is a masterfully distilled traditional Japanese Rice Vodka. This Awamori rice spirit is redistilled into our pure rice spirit. The rice is inoculated with black kōji, fermented and then distilled into a traditional Japanese Awamori spirit. Ukiyo Rice Vodka is made from a harvest of long grain indica rice. Juniper, Yuzu Citrus, Bitter Orange, Coriander Background Notes The yuzu flavour is tart and fragrant, resembling that of the lemon and grapefruit, with overtones of mandarin orange. We redistill our shōchū with juniper, yuzu, regional citrus and botanicals, respecting the 1500 year old tradition of cultivating and harvesting yuzu in Japan. Our Yuzu Gin is born from a base of locally grown barley that is distilled into a traditional shōchū spirit. Visually similar to a lemon but with a powerful fragrance, unique herbal notes, mild bitterness, and a less sharp acid flavour. Yuzu is a citrus fruit that is cultivated and beloved within Japan. Parma Violet, Coriander, Woody Spice JAPANESE Juniper, Cherry Blossom, Orange Background Notes The fruits of this endeavour are born out in the delicate blossom aromas that emulate those found in the mountains and coastline surrounding our home in Kagoshima. ![]() We redistill our shōchū with juniper, regional citrus, cherry blossom and native botanicals, always exercising restraint in the pursuit of clarity and perfection. Our Blossom Gin is born from a base of locally grown barley that is distilled into a traditional shōchū spirit. In a tradition known as ‘Hanami’ the people head out to celebrate the cascading of these blooms and the change of season. In Japan, there’s a fleeting period during spring when the sakura (cherry) blossoms are in full bloom. The result is a masterfully distilled traditional Japanese Gin. This shōchū spirit is redistilled in a traditional pot still with juniper, mandarin and spice before infusing the delicate taste of sakura flower and yuzu. Ukiyo Blossom Gin and Ukiyo Yuzu Gin are made from a harvest of barley that is first distilled into a traditional Japanese pot still shōchū spirit. When redistilled the high-quality shōchū produces a gentler gin that has a beautifully soft mouthfeelĪnd our Rice vodka, which hails from the tropical island of Okinawa, has been meticulously crafted from a traditional Japanese Awamori spirit indigenous and unique to the island. Perfected through generations, we celebrate the purity of traditional Japanese distilling.īorn in Kagoshima in the shadow of the Sakurajima volcano our Gin is made from a base of traditional Japanese shōchū spirit.
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