To make this delicious sake, 4 cups california sushi rice make 3 large pint bottles of wine in 2 weeks, 11 % - 15% alcohol, smooth and delicious! All natural. We use a table top heating pad from the greenhouse to keep fermentation going at 72F degrees ( vivosun, amazon $9). By filtering with cheesecloth, the fine sediment clouds the sake for a few weeks till it settles into clear wine, but it adds to the taste. Kanpai!

Four and a half cups of sushi rice make four bottles of excellent rice wine, three bottles of Sake to drink between dinner courses, and one small bottle of Mirin sweet rice wine to cook with. It takes two weeks to make this batch on your kitchen counter or in your cold oven. I use a small 2 gallon plastic tub with lid on a greenhouse heat pad. Every batch has been foolproof with this farm recipe.

Half a liter, ( one pint), of Jasmine rice vinegar is made by mixing rice wine with perfectly cooked cold Jasmine rice and put together in a fermenter pot with an airlock. Here is the simple recipe. Great way to use up leftover rice. Plastic food grade fermenting pots with lids are available on the internet for $7. Airlocks are $1.October 24 update: this year’s rice vinegar failed: the airlock dried out, tiny flies, called scooters, who love vinegar, crawled in and laid eggs in the vinegar. The eggs turned to maggots, spoiled the vinegar. This is my second batch in a ceramic fermentation pot with waterlock, I only use in winter when there are no flies..#GlobalApron

Wild rice grows in the cold waters of the Great Lakes Area, and the cold mountain lakes of California. It is harvested in August/September before the first frost. In this pilaf, The roasted flavor of the native wild rice is absorbed by the basmati rice, so you double your flavor. Wild rice pilaf makes any meal look and taste special. We buy 5 pounds of wild rice a year from the local Wild Rice Cooperative here.

Our nearby mountain lake grows some of the very best wild rice, nutty and creamy in flavor. And fresh oyster mushrooms grow on the kitchen counter every 30 days, they are ready to harvest today. We also saved shiitake mushrooms from last fall by air drying in the air fryer.Shiitake mushrooms taste like beef. Oyster mushrooms taste like lobster. Porcini mushrooms taste like smoked ham.A pilaf is rice cooked in broth, in this case porcini mushroom broth. The mushrooms are sauteed in white cooking wine. Shallots are glazed till sweet and optional small wagyu meat balls are browned served as a side dish. I use half a teaspoon of japanese bonito fish dashi powder to bring all these unique flavors together in a festive dish, but , for vegans, you can substitute dashi with soy sauce.By serving wagyu meatballs on the side, this dish can be vegan or traditional.#GlobalApron

To appreciate the special flavors that native wild rice brings, make the mushroom soup you are familiar with, add only the steamed wild rice and simmer the flavors together. Here is my soup recipe of dried shiitake mushrooms with native wild rice. The wild rice is from the local Wild Rice Cooperative in the hight mountain lakes nearby.

No equipment needed, just a rolling pin and a sharp knife. These are the rice flour noodles used in asian cooking, but made with fresh eggs. They are 1/8” to 1/4” thick flat noodles, same width as fettucini, long as your cutting board. If you make the rice flour yourself, use glutinous sushi rice in your coffee grinder.

No rice cookers or air fryers needed. Indonesian and Persian cuisines, simple and beautiful. Here are both weekday and festive recipes.

I learned that this rice is a Shizuoka-only thing for the first time when it was featured on TV! I made it for the first time in ages. It's a very nostalgic dish for me.Whenever we had a town potluck, I always made this. I always made it by eyeballing the ingredients so it has a slightly wet texture, but that was actually quite good, so I think you can cook the rice with a bit more water than usual. Adjust the amount of soy sauce and sake to taste. Recipe by Takemomofaito

Classic recipe, a delicious three component dinner: 2 pounds each of stirfried pork, stirfried vegetables and stirfried rice. Each major ingredient is precooked and then stirfried together to mix the flavors. Takes only one hour.Fresh for a week in the fridge. Reheats well in wok or microwave.

You can increase the sophistication of a dish just by adding a little frozen shio-koji.Shio-koji soboro is not only delicious with ground beef, but also with a mix of ground beef and pork. You don't need to use homemade shio-koji, store bought ones are also useful to have on hand. Recipe by kebeibiko

I originally made this in a rice cooker on the keep-warm setting, but a family member criticized me for wasting electricity, so I revised to an energy-saving recipe.The stainless steel thermos that was only used once a year on Sports Day is now getting weekly use since I started to make this.The key to this recipe is to maintain the temperature and not to heat it at a high temperature. If heated too high, the enzymes will be destroyed, which will halt the fermentation.Use a thermos with a capacity over 1.5 liters.Glutenous rice will produce a sweeter taste, but it's also tasty with regular white rice. Recipe by Kamoshian