ellabee;6321 wrote:I haven't, but am now on fire to make some persimmon vinegar this fall...
LOL. I can't wait to taste them too. No idea yet what I am going to use them for until I get a taste.
I am finally home 2 days ago after an extended trip. First thing I did was hit 3 food related markets yesterday and today another 3 markets. Finally I feel I am well-stocked to start cooking in earnest. Did not have to buy any protein items but mostly vegetables, fruits, herbs, and dairy products. Perhaps next week, I can think more straight and start getting ideas on using the vinegars.
While I was in Japan, I went to the first Japanese Iron Chef's restaurant - Michiba Chef. Food was phenomenal and came back with lots of ideas. I loved how he used freshest and best looking vegetables simply steamed with 2-3 sauce for dipping. His cream cheese saikyo yaki which is cream cheese marinated in miso flavored sauce and grilled quickly on top only was outstanding. I've tried making this once before and failed miserably but now I am determined to succeed in making it. Believe it or not, he also presnted wagyu roast beef too almost rare and that too was just fabulous with his own sauce. But the meat was so flavorful that more I chewed, the more flavor I was getting.
I will post some photos from the restaurant next week when I'm more settled in.