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.

A countertop heatmat, used to sprout seedlings indoors, has the perfect 83F degree temperature and size to ferment rice into sake in winter and consumes barely any electricity. A cold kitchen in winter is ideal to complete the aging and clarifying process of the sake. There are different sake making methods, I use the mid-temperature Sokujo method, with yeast, koji and Shanghai yeastballs (available on line), which takes two weeks.California sushi rice is harvested in October. Winter is the best time to ferment the new crop. Here is how we make sake from the freshest rice crop of the year. The process is more like making beer than wine, but sake is called rice wine, not rice beer, and is pasteurized.

On cold days, savoring each grain of this rice wine is so delicious and comforting. Winter seems to pass quickly here, so everyone wants to slow down and enjoy the chill by taking their time with each dish. That's why I often make this black glutinous rice wine at the end of the year to warm up, served with yogurt or mung bean sticky rice.

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.

My father used to make tomato wine all the time growing up. It tasted like what gasoline smells like. Some recipes I’d like to make ask for rice wine … which I can’t find here in Enugu. That means I will be making my own 😏 for the first time ever making wine.I’m starting with a very small batch to see and will tweek and create as I go. Patience is a virtue lol learned that from my dad’s experience 🤩

As a fulltime housewife and mommy with 9months baby who stick to me like a litch. I try my very best to create very fast simple recipe and that no need me to monitor all the time.Yummy fast and less monitoring. Here it is

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

This is a donburi (rice bowl) I serve when I'm out of ideas. I like donburi just topped with sashimi too, but this colorful donburi cheers up the dinner table.Plain rice and sushi rice are both delicious, but if you flavor it with ponzu sauce, I think it fits well with the mayonnaise and is very tasty.Add whatever toppings you like. For instance, you could add shrimp, fresh tuna, or crab sticks. For 4 servings. Recipe by Nanamama

Family gathers together to enjoy tangyuan on the Winter Solstice.

Every year on the 5th day of the 5th lunar month, I make black glutinous rice wine early so it's ready for the holiday.

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.