tag:blogger.com,1999:blog-3101980281470446262.post7743037649792063271..comments2024-02-12T08:13:45.750+09:00Comments on Hiroyuki's Blog on Japanese Cooking: Nina/煮菜Hiroyukihttp://www.blogger.com/profile/07075672590298671343noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-3101980281470446262.post-42535650949028990542013-03-27T17:12:39.524+09:002013-03-27T17:12:39.524+09:00Kiki: I have just posted a recipe. The same old ...Kiki: I have just posted a recipe. The same old flavor (soy sauce, mirin, and sake). As I mentioned in the post, nozawana zuke that has turned sour is usually used for this dish. People here pickle large amounts of nozawana in late fall to consume them until spring. As it gets warmer, nozawana zuke turns sour due to lactic acid fermentation.<br /><br />Sake kasu adds a nice additional flavor to the dish (if you like the flavor of sake kasu).Hiroyukihttps://www.blogger.com/profile/07075672590298671343noreply@blogger.comtag:blogger.com,1999:blog-3101980281470446262.post-5246140235666006582013-03-27T14:38:33.550+09:002013-03-27T14:38:33.550+09:00Wonder how Nina tastes, never heard about sake kas...Wonder how Nina tastes, never heard about sake kasu but googled a bit. It looks very good. Fräulein Trudehttps://www.blogger.com/profile/11786420907067152211noreply@blogger.com