Guides
- Seven Years at One Tea Counter, and What It Changed at Home
Most write-ups of Sakurai Japanese Tea Experience in Aoyama come from one visit. I have been going for seven years. This is what it changed in my kitchen.
- Umeshu With Dark Rum Instead of White Liquor: What Changes
Every umeshu recipe calls for white liquor. A bartender told me to try aged dark rum. I made both, eight years apart, and they are not the same drink.
- Umeboshi Without a Weight, and How to Make the Brine Rise
English umeboshi recipes all call for a weight on the plums. I have never used one. Ten days in a glass jar, and the trick that gets the brine to rise.
- Where I Buy Tea: Cha no Ha, in a Ginza Basement
Under ten seats and a tree, beneath a Ginza department store. I buy my leaf there a little at a time, and that matters more than which shop you pick.
白露Hakuro · the white dew