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rev robin s reflections rev robin s reflections on life ministry creativity tuesday june 13 2017 sansho miso sansho is harvested see previous post now what to do with it make sansho miso of course i absolutely love this as a dip for raw veggies in the summer it is especially wonderful with cucumbers fresh from the garden it can be thinned with warm water if you find it too thick or sometimes i had some sesame oil and use it as a salad dressing smear it on some chicken or put it on eggplant and broil it good stuff now here s the tough part six months ago i found out that i am severely allergic to soybeans in every form and even in minute amounts soy is in everything literally everything it is hidden in foods you would never imagine and is known by many names but that s a post for a different time enter my new hero chickpea miso i ve tried two different brands and this one is by far the best i can t even remember what real miso tastes like and it even fools my japanese husband takashi sansho miso 1 4 cup sansho berries crushed or coarsely chopped 3 4 cup miso 1 2 cup sugar 1 4 cup mirin 1 4 cup sake dash of sesame oil optional mix miso mirin and sake in a small saucepan and place over low heat add sugar and stir to dissolve add sansho increase heat to medium and boil gently for about 7 minutes remove from heat and add a splash of sesame oil if desired as noted above this can be thinned with warm water to desired consistency enjoy miso eggplant miso pickles sansho miso dip with fresh vegetables blackberry banana beet green smoothie on the side posted by revrobin at 11 20 am no comments labels chickpea miso japanese cuisine sansho miso soy allergy sansho harvest it s sansho harvest time and every year we can t remember the process so its time to do a blog post that we can refer back to sansho zanthoxylum piperitum or japanese pepper is a deciduous aromatic spiny tree belonging to the citrus family the berries can be harvested when green and the taste is unlike anything i ve ever experienced it s like a party in your mouth as the flavor travels and changes it s not hot and spicy but more tingly and citrusy and if you take a drink of cold water after eating some it awakens all your taste buds all over again amazing we primarily use it in miso dip served with fresh veggies recipe will follow in a separate post early flowering stage before fruit forms harvesting sansho so here is the process 1 bring a pot of heavily salted water to a slow boil use approximately 1 t kosher salt per liter of water used add approximately 2 cups of sansho berries simmer for 4 minutes we do the whole batch at once and adjust quantities accordingly 2 drain and then soak in cold water for one hour this removes any potential bitterness drain 3 remove large stems small individual stems are okay to leave this step takes forever really it seems endless it takes two of us well over an hour to remove the stems 4 dry well on paper towels 5 freeze in individual packets sansho miso sansho miso made with chickpea miso posted by revrobin at 10 10 am no comments labels japanese cuisine japanese pepper sansho sansho miso friday september 16 2016 apple pie filling apples are plentiful and beautiful this year our primary apples are silver mutsu and honeycrisp we did a quick harvest the other day in order to try canning apple pie filling the freezer is full so we re looking for new methods the apples are huge and beautiful 15 apples filled a 2 gallon bucket after much research online i came up with a basic recipe and process that felt do able the recipe is at the end of the post here is the process we followed 1 wash peel core and slice apples with these large apples two apples one quart 2 as the apples were sliced chopped we put them in another bucket with cold water and lemon juice to keep them from turning brown 3 blanch apples to stop the enzymes that can cause the flavor to degrade during storage place about six cups of apples at a time in a big pot of boiling water return to boil boil 1 minute and remove we simply returned them to another clean bucket and put a lid on them to keep them warm 4 make the sauce combine sugar clear jel this is a whole new product for me look it up online i bought it from amazon com make sure you get the cook type and cinnamon in large pot with water and apple juice stir and cook on medium high heat until mixture thickens and begins to bubble add lemon juice and boil 1 minute stirring constantly 5 fold in drained apples fill jars leaving 1 inch headspace process 25 minutes apple pie filling makes 6 quarts 6 1 2 quarts approximately 25 cups we only used 13 huge apples 5 1 2 cups sugar 1 1 2 cup clear jel 1 t cinnamon 2 1 2 cups cold water 5 cups apple juice 3 4 cup bottled lemon juice bottled lemon juice ensures consistency acidity needed now to try an apple pie 9 19 16 note from second batch it really helps to mix the sugar clear jel and cinnamon together before adding the liquid no lumps dutch apple pie was wonderful posted by revrobin at 5 37 pm no comments tuesday august 2 2016 making umeboshi this is the beautiful ume plum blossom ume really isn t a plum at all it is actually a japanese sour apricot that is used to make plum wine and umeboshi a sour pickled plum that is delicious the tree usually blooms sometime in january this year was a banner year for ume we harvested 32 74 pounds last year s harvest was well about 4 ume in 2014 the harvest was 9 pounds and 2013 was 3 pounds harvest took place on june 19 2016 father s day first the fruit is fully inspected by k 9 certified inspectors then they were sorted by quality and size the selected ume are placed in a large glass container for 2 kilogram ume about 90 360 grams of salt 20 of weight of ume and 1 4 cup vodka are added then a weight is placed on top we use a container of coins as you can see this is june 27 and there are 90 ume plums in this jar in just 24 hours this much juice has been extracted from the ume june 28 and one more day june 29 july 1 looks like this and here we are on july 4 the next step is to add shiso shiso gives it the characteristic red purple color some shiso plants are green and some are red others are green on the topside of the leaf and red on the bottom this is what we had most of unfortunately our seeds did not germinate well this year but there were lots of little volunteers in the area where we grew it last year we nurtured the shiso and were able to make two harvests resulting in approximately 300 grams the shiso is salted and massaged this was happening on july 8 you can see the beautiful color that starts to emerge the shiso is added to the jar with the ume plum on july 8 and here we are on july 30 the next step is to remove the ume from the salty vinegar it has produced and dry them in the sun they are placed on trays and sit outside all day brought in at night and return to the jar and then this process is repeated for three days on the third day august 1 they stay out overnight posted by revrobin at 4 21 pm no comments labels japanese plum ume umeboshi older posts home subscribe to posts atom about me revrobin oregon coast united states i am a unity minister nope that s not the same as unitarian or unification who loves rug hooking and many other traditional handcrafts my husband takashi is a computer technician and he makes me laugh just about every day we have a son dante who is an incredible human being and attends university of oregon we are all owned by two dachshunds named sasuke and jasmine and yes she is a princess home is the beautiful southern oregon coast view my complete profile facebook badge robin haruna create your badge followers blog archive 2017 2 june 2 sansho miso sansho harvest 2016 3 september 1 august 2 2010 9 november 1 may 3 february 3 january 2 2009 30 december 6 november 5 october 6 september 13