Soaking eggplants and cucumbers in umezu for half a day to a whole day is an easy way to make really tasty asazuke pickles.
Soaking eggplants and cucumbers in umezu for half a day to a whole day is an easy way to make really tasty asazuke pickles.
After a career as a radio DJ in Tokyo at JOLF, a television reporter at Nihon TV, and a foreign correspondent for the Japanese television broadcaster Fuji TV in New York, I now teach at junior colleges and emcee public and private events. My interest in food is wide-ranging. I bake bread and have published a book on salads. Contact:kitchennippon@hotmail.com
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