Hello Mga Kababayan,

On October 29th, I had the opportunity to visit Nagano with my boss. As we made our way through the scenic roads, we passed a town called Saku. It was a cloudy autumn day, and the landscape was beautifully painted with the vibrant hues of fall leaves. Along the road, I noticed that apple season had arrived in Japan. Being a lover of both fruits and trees, I couldn't resist admiring the apple farms that lined the way.

I convinced my boss to stop at one of the farms, where a small store caught my eye. It displayed piles of apples for sale, each pile containing over eight apples for just 500 yen. The sight was too tempting to pass up.

The variety of apples on display was a delight to behold. There were green Mutsu apples, the bright red Fuji apples, and a deep ruby-colored variety called Kogyoku. The moment I saw the Kogyoku apples, I was instantly reminded of my late husband, Shoji. The Kogyoku was his favorite apple variety, as he loved its tartness, preferring it over the sweeter types. A wave of nostalgia washed over me, and I decided to buy some in his memory.

Though he is no longer with me, the taste and memory of Shoji’s favorite apples brought him back in a small but meaningful way.

Once I returned home, I thought of turning these Kogyoku apples into something special. Inspired by Shoji’s love for their sour taste, I researched and developed my own version of Kogyoku apple jam. After some trial and error, I successfully created a batch that captured the flavor and memories I associated with him.

This simple yet heartfelt process not only brought me closer to Shoji's memory, but it also allowed me to celebrate his favorite fruit in a meaningful and personal way.

Homemade Apple (Kogyoku) Jam: A Taste of Tradition and Christmas Cheer

As Christmas draws near, there’s something about the crisp air and the warmth of festive preparations that fills us with a sense of nostalgia and joy. My recent journey through Nagano brought me back to the heart of this special season and inspired me to create something meaningful: homemade apple jam made with Kogyoku apples, a tribute to my late husband’s favorite fruit.

Kogyoku apples, with their perfect balance of tartness, provide the ideal base for this jam. To enhance the flavor, I’ve added a hint of citrus, creating a bright and zesty spread that captures the essence of both the season and the memories of past Christmases. This simple, yet heartfelt recipe is the perfect way to add a bit of Christmas cheer to your table and share the love with family and friends.

Recipe for Homemade Kogyoku Apple Jam:

Ingredients:

• 6-7 Kogyoku apples (or any tart apple variety)

• 1 cup sugar (adjust to taste)

• 2 tbsp lemon juice (for a bit of brightness)

• Zest of one orange (for added citrus flavor)

• 1/4 cup water

Instructions:

1. Prepare the Apples: Peel, core, and chop the Kogyoku apples into small chunks. You can leave the skin on if you prefer a more rustic texture.

2. Cook the Apples: In a large pot, combine the apple chunks, sugar, lemon juice, orange zest, and water. Stir gently to coat the apples with the sugar and citrus.

3. Simmer and Mash: Bring the mixture to a simmer over medium heat. Let it cook for about 20-30 minutes, stirring occasionally. The apples will break down and become soft. Use a potato masher to mash the apples to your desired consistency—whether you prefer it chunky or smooth.

4. Test the Jam’s Thickness: Once the jam has thickened to your liking, test it by placing a spoonful on a chilled plate. Run your finger through the jam, and if it wrinkles slightly, it’s ready. If not, cook for a few more minutes.

5. Jar the Jam: Transfer the hot jam into sterilized jars, leaving a little space at the top. Seal tightly and let it cool completely. For longer storage, you can process the jars in a water bath for 10 minutes.

6. Enjoy: Spread the jam on toast, use it as a topping for pancakes, or simply savor it by the spoonful. It’s the perfect way to bring a bit of Christmas warmth to your kitchen.

This homemade Kogyoku apple jam is more than just a treat; it’s a way to celebrate tradition, love, and the memories that make this season so special. Whether you’re sharing it with family or gifting it to friends, it’s sure to bring a taste of Christmas cheer to everyone who enjoys it.

Storage Tip:
Refrigerate the jam and enjoy within a month. Its natural flavors, with a hint of citrus, make it perfect for adding a festive touch to your breakfast—whether it's stirred into yogurt, blended into smoothies, spread on toast, or used in holiday desserts and sauces.

Making this Kogyoku apple jam allowed me to bring the season’s joy and warmth into my home, blending cherished memories with Christmas cheer. It’s a special holiday treat that reflects both love and tradition. I hope this recipe brings the same warmth to your gatherings, whether it’s shared with family on a quiet morning or given as a thoughtful, homemade gift.

Happy Holidays!

Hello again mga kababayan, Kumusta po?

As we explore the culinary treasures of Japan, one dish that stands out for its simplicity and flavor is Ika Ninjin, a beloved specialty from Fukushima Prefecture. This delightful dish combines the tender texture of squid with the crisp freshness of jullienned carrots, all enveloped in a tangy and slightly sweet dressing.

Ika Ninjin is not just a treat for the taste buds but also a reflection of the region's rich fishing heritage and its commitment to fresh, high-quality ingredients. Traditionally served as a side dish or an appetizer, this salad showcases the harmonious blend of flavors that Japanese cuisine is known for.

Here's an easy recipe for you:

Ika Ninjin (Squid and Carrot Salad)

Ingredients:

1 medium-sized squid（50grams）cleaned and sliced into thin rings

2 medium carrots, julienned

100 ml. water

200 ml. low sodium soy sauce

1 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon sesame seeds (for garnish)

A pinch of red chili flakes (optional, for some heat)

Enjoy your homemade Ika Ninjin! This salad is light, flavorful, and perfect as a side dish or a refreshing main course.Thanks for taking the time to read my article and I hope you have a fantastic month of July.

Greetings, my dear kababayan readers! As we welcome the enchanting season of spring, embrace the renewal and blooming beauty that surrounds us. Happy Spring!

This month, we're diving into the vibrant flavors of Asian cuisine with a tantalizing dish: Ebi Chili. 

Picture succulent prawns bathed in a fiery chili sauce. Each bite bursting with a harmonious blend of sweet, savory, and spicy notes. This Ebi Chili recipe promises to elevate your taste buds to new heights, delivering a symphony of flavors that will leave you craving for more. So, roll up your sleeves, gather your ingredients, and let's embark on a journey to create a masterpiece that will impress even the most discerning of palates. 

Let the cooking commence!

Shrimp Brine Solution: Water and 2 Tbsp. salt

Shrimp Marinade Ingredients:

1/4 tsp. salt

2 dashes white pepper

2 Tbsp. sake

2 Tbsp. potato starch

Chili Sauce:

2 Tbsp. minced ginger

2 Tbsp. minced garlic

1 cup minced leeks

2 tsp. fermented bean sauce 

6 Tbsp. ketchup

Chicken stock/water cup (100ml)

2 Tbsp. sake

2 tsp. sugar

2 Tbsp. sesame oil

Shrimp Brine Solution:

* Combine water and 2 Tbsp. of salt in a bowl.

* Stir until the salt is fully dissolved.

* Submerge the shrimp in the brine solution for about 15 minutes.

* After 15 minutes, remove the shrimp from the brine solution and pat them dry with paper towels.

Shrimp Marinate:

* In a bowl, combine the shrimp with 1/4 tsp. of salt, 2 dashes of white pepper, 2 Tbsp. of sake, and 2 Tbsp. of potato starch.

* Mix well until the shrimp are evenly coated with the marinade.

* Set aside for about 10-15 minutes to allow the flavors to penetrate the shrimp.

Chili Sauce:

* Heat 2 Tbsp. of sesame oil in a pan over medium heat.

* Lightly pan-fry the shrimps and set aside.

* Add 2 Tbsp. of minced ginger and 2 Tbsp. of minced garlic to the pan.

* Stir-fry for about 1-2 minutes until fragrant.

* Add 1 cup of minced leeks to the pan and continue to stir-fry for another 2 minutes.

* Stir in 2 tsp. of fermented bean sauce and cook for another minute.

* Add 6 Tbsp. of ketchup to the pan and stir well to combine.

* Pour in 1 cup (100ml) of chicken stock or water and bring the mixture to a simmer.

* Add 2 Tbsp. of sake and 2 tsp. of sugar to the sauce, stirring until the sugar is dissolved.

* Let the sauce simmer for about 5 minutes, allowing it to thicken slightly.

* Taste the sauce and adjust the seasoning if necessary.

* Finally, add the pan-fried shrimp to the pan, toss and cook until they are cooked through and coated with the chili sauce, about 3-4 minutes.

* Serve the Ebi Chili Sauce hot, garnished with sliced green leek onions if desired.

Enjoy your homemade Ebi Chili Sauce!