Unripe grapes are sour and make a very special mild vinegar substitute called verjus.The bottom grapes on a cluster of red or white grapes are the last to ripen, and one and the same cluster quite often holds sweet grapes on top and sour grapes on the bottom.You can press these sour grapes into grape juice. You can make a wonderful vinegar substitute with this tart, sour, grape juice. We use it to make Dijon mustard.To buy sour grapes in the store, taste the bottom grape, buy the cluster, and separate the sour grapes from the sweet ones, usually a dozen or so. You can also ask your friendly farmers market seller to bring you 2 pounds of unripe grapes to make a pint of verjus.

A good tangy rice that has a slight taste of pancetta and grapes.

It is a very healthy drink. Here I use sugar powder. But you can use substitute of sugar or less sugar or no sugar. It's totally depends on the sourness/sweetness of litchi. You must try it and enjoy with your family and friends.

I took vegetable juice that I drink and made it into a baked bread.In summer, be careful not to use room temperature juice. Make sure that both the juice and water are cold.While the dough is rising, it may dry out, so spray it with water. Recipe by Burinko

I have just bought the Breville Blend Active and I've become obsessed with experimenting with fruit blends and incorporating beneficial ingredients! This is one of those, hope you like it :-)

My mom said celery is good for hair. I have thin hair and some part is quite 'bald'. I don't like celery but I need it...So I purchased a Philips Blender that has filter feature. Then I blend it.

I like the texture of thickened agar better than gelatin. This recipe is based off many testings.If agar isn't boiled, it won't harden so make sure to boil it!If for some reason it doesn't harden when chilled, transfer it back to the pot and boil again.If you boil gelatin, it is harder to thicken, so when using gelatin, follow Step 9. Recipe by Hamumaki

I made this through trial and error and finally reached this. It is refreshing in the summer, and the combination of the textures of sugar and gelatin became a texture that my children like.This will stick even if you wet the mold, so make sure to spread parchment paper. These will have a nicer firmness 2~3 days after making them, and the granulated sugar will have sunk in, making them more delicious.This is made using gelatin, so I store it in the fridge to prolong the texture. Recipe by Soraten mama

I used a drink that I had in a yuba shop in Kyoto as a reference to create this recipe.You can increase the amount of soy milk or apple juice according to your taste. I think it will taste even more delicious that way. I recommend using a little more soy milk. Recipe by Jikana

When I was child, I used to make this when my mother wasn't watching. Now, it's listed on the menu at the cafe where I work part-time.If you are using a frozen banana, it will be hard to blend, so mix with a spoon part way through blending.At the coffee shop we tried serving it with liquid sugar, but we found that if the banana is ripe, it is sweet enough without sweeteners. Recipe by La Land