18 books
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8 voters
Foraging
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Chikako and Ben's lives are inexorably linked linked to an ever-expanding list of seasonal tasks. In summer, they work through the garden bounty, drying and pickling the fruits and vegetables at peak ripeness. Fall brings chestnuts to pick, chili paste to make, mushrooms to hunt. Come winter, Noto's seas are flush with the finest sea creatures, which means pickling fish for hinezushi and salting squid guts for ishiri. In the spring, after picking mountain vegetables and harvesting seaweed, they
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― Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
― Rice, Noodle, Fish: Deep Travels Through Japan's Food Culture
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The flavour of cabbage is seldom welcome in a dessert
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― The Forager's Calendar: A Seasonal Guide to Nature’s Wild Harvests
― The Forager's Calendar: A Seasonal Guide to Nature’s Wild Harvests
