I love a good Blood Mary. The often spicy tomato juice, the inventive garnishes, the endless variations, the fact it's socially acceptab...

Shochu is a distilled liquor made in Japan, originating from the Kyushu area. Shochu remains popular in that area, in fact the area is uniqu...

Some of these recipes on this blog are really for my own use. I needed to record them in some lasting way so that way I would be able to r...

Last month, I shared a recipe on how to make your own umeshu! However, I realize that unripe ume or ao-ume (青梅 literally "green/blue u...

Umeshu is an infused liqueur made by steeping unripe ume in shochu with sugar. When it has matured, it is easy to drink without a lot of bit...

Strawberries Romanoff is an American-French classic: strawberries are macerated in orange liquer and served with sugar and cream, sometimes ...

Mr. Mochi is obsessed with eggnog. As soon as it is available in stores, he will chug that stuff down by the pint. No exaggeration, he proba...

Renkon (蓮根), also called lotus root, is the rhizome of the lotus plant. It is eaten boiled, steamed, deep fried, stir fried, and even raw if...

Mr. Mochi tells me I have become popsicle obsessed. Well if you were in this apartment in Southern California, you would be too. Right now, ...

One of my favorite alcohols is Midori. Midori is a vibrant green melon flavored liqueur first made in Japan in the 1970's. Midori ( 緑) ...

An izakaya ( 居酒屋) is a Japanese pub that serves food as well as drinks. Originally, an izakaya (which literally means I="to stay"...