mirukashi

SALON

RECIPES FROM MIRUKASHI

SEASONAL RECIPES from MY TABLE
to YOURS

A taste of mirukashi

Sweet, savory, sometimes boozy, always seasonal. These are some of the flavors we're enjoying in Mirukashi these days.

Get the recipe ›

A cascade of blossoms turn into a fountain of flowers. Their fleeting fragrance and pale pink color are captured in a syrup to use in cocktails, sodas, and desserts, 

DRINK YOUR FLOWERS

PLUM BLOSSOM SYRUP

Get the recipe ›

Yuzu and hinoki bitters give this classic American cocktail a wa (Japanese) flair. Designed for chilly evenings spent byt the fireplace, the flavor of autumn chestnuts cozy up to winter yuzu.

seasonal drinking

WA MANHATTAN

GET THE RECIPE ›

I find yuzu intoxicating but it too often comes in whispers, a sliver here, a little zest there. Here it headline a sorbet that chimes as loud as church bells to proclaim the season. 

YUZU CINNAMON SORBET

seasonaL SWEETS

get the recipe ›

Festive persimmons ripen just in time for the holidays. In a season when we set the table with more substantial fare, this salad  is a lovely and lively compliment.

PERSIMMON & CHRYSANTHEMUM GREENS SALAD

WINTER FRUITS AND GREENS

Get the recipe ›

Just as the soil sends forth new sprouts and shoots in spring, the ocean grows it's own fresh tender spring greens. Wakame comes to market delicate, soft and delicious in March. Paired with new sweet onions and fried whitefish, this salad is a delight.

OCEAN SPROUTS

WAKAME
SUNOMONO SALAD

Get the recipe ›

While chawanmushi egg custard can be made year round, i particularly love it in April when preserved cherry blossoms and the first tender leaves from my sansho tree make become a micro-seasonal painting on a pale yellow canvas.

a kitchen staple

SIMPLE SILKEN CHAWANMUSHI

Get the recipe ›

Though often served in Japan as an early course in the meal, I enjoy these lightly sweetened fresh peas at the end as a light and refreshing early summer dessert. 

Vegetal Desert

SWEETENED FRESH PEAS

Gather

  • 3 tbsp yuzu juice (or any fragrant citrus)
  • 1 bunch (8-10 stems) chrysanthemum greens (or spinach)
  • 1 ripe Fuyu persimmon
  • 1 tbsp light sesame oil
  • 1/2 tsp light soy sauce
  • salt to taste

Prepare

  1. Boil enough water to blanch the greens.
  2. Prepare the citrus juiceUse a peeler to remove the thick persimmon skin.
  3. Cut it into wedges and then smaller bite sized chunks.
  4. Coat the persimmon with half of the yuzu juice and set aside.
  5. Quickly blanch the washed greens and plunge them into an ice bath.
  6. Squeeze the water out and cut into 2cm lengths.
  7. Wring out excess water and coat them with the rest of the yuzu juice.
  8. Combine with the persimmon.
  9. Add 1 tbsp of light sesame oilAdd 1/2 tsp of light soy and salt to taste.
  10. Toss and mound in a lovely bowl

Ingredients

For Cinnamon Syrup
  • 3 cups water
  • 3 cups beet sugar
  • 8 grams crushed cinnamon stick

For Sorbet
  • 8-12 yuzu
  • 3 cups cinnamon syrup
  • 1 cup water
  • mint leaves for garnish

Directions

For Cinnamon Syrup
  1. Add sugar and water to a saucepan and heat slowly while stirring. 
  2. When just at a boil turn off heat, stir again to completely dissolve sugar.
  3. Add cinnamon and let cool completely.
  4. Strain cinnamon. 

For Sorbet
  1. Wash yuzu well.
  2. Zest 2 full yuzu, set zest set aside, cut yuzu in half and juice.
  3. Continue juicing remaining yuzu until you have 3 cups.
  4. Add juice and zest to cool cinnamon syrup.

Ingredients

  • 2 oz single barrel bourbon (or 0° alternative)
  • 1 oz Caperitif vermouth (skip for 0°)
  • 1 oz chestnut liqueur
  • 10 drops hinoki bitters
  • 10 drops yuzu bitters
  • 1 large yuzu peel, for garnish

Directions

  1. Add ice to a lowball glass. 
  2. Add syrup, vermouth, bourbon, and stir. 
  3. Add the bitters and stir to combine. 
  4. Express the juice of the yuzu peel, then drop in.

Ingredients

  • 2 cups freshly picked open weeping plum blossoms
  • 1 cup water
  • 1 cup beet sugar

Directions

  1. Gently wash blossoms by floating in water and pressing under a few times.
  2. Drain gently and spread out on a clean cloth to dry a little.
  3. Prepare simple syrup by dissolving sugar in water.
  4. Place drained blossoms in sterilized jar.
  5. Pour warm (not hot) simple syrup over the blossoms. 
  6. Secure lid and gently roll to immerse blossoms in syrup.
  7. Let sit 48 hours in cool place. Roll 2-3x a day to mix.
  8. Strain out blossoms and store syrup in a sterilized jar.

Gather

  • 2 c. roughly chopped fresh wakame
  • 3/4 c. fresh onion sliced thinly, soaked and drained
  • 2 tbsp chidorisu (a gentle rice vinegar)
  • 1 tsp light soy
  • 2 tsp sesame seeds
  • 1 tbs sesame oil
  • 1.5 tsp fresh sansho berries (or 1 tsp dried sansho powder)
  • 2 tbsp chirimenjako (small whitefish)

Prepare

  1. Toss wakame and onions together and dress in vinegar and soy.
  2. Arrange in a serving bowl.
  3. Lightly toast the sesame seeds in a dry skillet and set aside.
  4. Heat sesame oil in the same skillet over med-low heat.
  5. Add the sansho berries and chirimenjako and stir continuously (if using sansho powder, add with sesame seeds in next step).
  6. When the chirimenjako and sansho have crisped up, remove from heat and add the sesame seeds.
  7. Spoon this hot mixture atop the dressed wakame and onions and serve.

Gather

  • 1/3 c. lightly beaten eggs
  • 3/4 c. katsuobushi dashi
  • 1 tbsp sake
  • 1/2 tsp light soy
  • 1 tsp salt
  • 8 kinome fronds
  • 4 serving dishes (a size to hold about 1/4 to 1/3 cup)

Prepare

  1. Prepare a steamer that will fit all of the serving vessels and set water to boil.
  2. Combine eggs, dashi, sake, and soy and mix gently.
  3. Strain through a fine mesh sieve coaxing the egg whites through with a rubber spatula.
  4. Add salt to taste and mix.
  5. Divide evenly into serving vessels.
  6. Set the filled dishes in the steamer and turn the heat down low for a very gentle boil.
  7. Cover with a lid but leave the lid slightly ajar for steam to escape.
  8. Steam until the custard is just set (after 10 minutes check with a toothpick or by jiggling a bit…).
  9. Remove from steamer.
  10. Garnish and serve warm or chill for 2 hours and serve cold.

Gather

  • 1 c. shucked fresh green peas
  • 1.5 c. water
  • 1.5 tbsp light brown sugar 
  • 1 tsp light soy
  • pinch of salt

Prepare

  1. Rinse peas and drain.
  2. Add to a small pot with water, sugar, soy, and salt.
  3. Bring to a boil, reduce heat and simmer until the peas are soft.
  4. Let cool to room temperature and stir occasionally to evenly season the peas.
  5. Chill in the refrigerator.
  6. Serve chilled in a small bowl with a bit of the syrup drizzled over them.

GET THE RECIPE ›

I find yuzu intoxicating but it too often comes in whispers, a sliver here, a little zest there. Here it headline a sorbet that chimes as loud as church bells to proclaim the season. 

YUZU CINNAMON SORBET

seasonaL SWEETS

Get the recipe ›

A cascade of blossoms turn into a fountain of flowers. Their fleeting fragrance and pale pink color are captured in a syrup to use in cocktails, sodas, and desserts, 

DRINK YOUR FLOWERS

PLUM BLOSSOM SYRUP

Get the recipe ›

Yuzu and hinoki bitters give this classic American cocktail a wa (Japanese) flair. Designed for chilly evenings spent byt the fireplace, the flavor of autumn chestnuts cozy up to winter yuzu.

seasonal drinking

WA MANHATTAN

get the recipe ›

Festive persimmons ripen just in time for the holidays. In a season when we set the table with more substantial fare, this salad  is a lovely and lively compliment.

PERSIMMON & CHRYSANTHEMUM GREENS SALAD

WINTER FRUITS AND GREENS

Get the recipe ›

Just as the soil sends forth new sprouts and shoots in spring, the ocean grows it's own fresh tender spring greens. Wakame comes to market delicate, soft and delicious in March. Paired with new sweet onions and fried whitefish, this salad is a delight.

OCEAN SPROUTS

WAKAME
SUNOMONO SALAD

Get the recipe ›

While chawanmushi egg custard can be made year round, i particularly love it in April when preserved cherry blossoms and the first tender leaves from my sansho tree make become a micro-seasonal painting on a pale yellow canvas.

a kitchen staple

SIMPLE SILKEN CHAWANMUSHI

Get the recipe ›

Though often served in Japan as an early course in the meal, I enjoy these lightly sweetened fresh peas at the end as a light and refreshing early summer dessert. 

Vegetal Desert

SWEETENED FRESH PEAS

Gather

  • 3 tbsp yuzu juice (or any fragrant citrus)
  • 1 bunch (8-10 stems) chrysanthemum greens (or spinach)
  • 1 ripe Fuyu persimmon
  • 1 tbsp light sesame oil
  • 1/2 tsp light soy sauce
  • salt to taste

Prepare

  1. Boil enough water to blanch the greens.
  2. Prepare the citrus juiceUse a peeler to remove the thick persimmon skin.
  3. Cut it into wedges and then smaller bite sized chunks.
  4. Coat the persimmon with half of the yuzu juice and set aside.
  5. Quickly blanch the washed greens and plunge them into an ice bath.
  6. Squeeze the water out and cut into 2cm lengths.
  7. Wring out excess water and coat them with the rest of the yuzu juice.
  8. Combine with the persimmon.
  9. Add 1 tbsp of light sesame oilAdd 1/2 tsp of light soy and salt to taste.
  10. Toss and mound in a lovely bowl

Ingredients

For Cinnamon Syrup
  • 3 cups water
  • 3 cups beet sugar
  • 8 grams crushed cinnamon stick

For Sorbet
  • 8-12 yuzu
  • 3 cups cinnamon syrup
  • 1 cup water
  • mint leaves for garnish

Directions

For Cinnamon Syrup
  1. Add sugar and water to a saucepan and heat slowly while stirring. 
  2. When just at a boil turn off heat, stir again to completely dissolve sugar.
  3. Add cinnamon and let cool completely.
  4. Strain cinnamon. 

For Sorbet
  1. Wash yuzu well.
  2. Zest 2 full yuzu, set zest set aside, cut yuzu in half and juice.
  3. Continue juicing remaining yuzu until you have 3 cups.
  4. Add juice and zest to cool cinnamon syrup.

Ingredients

  • 2 oz single barrel bourbon (or 0° alternative)
  • 1 oz Caperitif vermouth (skip for 0°)
  • 1 oz chestnut liqueur
  • 10 drops hinoki bitters
  • 10 drops yuzu bitters
  • 1 large yuzu peel, for garnish

Directions

  1. Add ice to a lowball glass. 
  2. Add syrup, vermouth, bourbon, and stir. 
  3. Add the bitters and stir to combine. 
  4. Express the juice of the yuzu peel, then drop in.

Ingredients

  • 2 cups freshly picked open weeping plum blossoms
  • 1 cup water
  • 1 cup beet sugar

Directions

  1. Gently wash blossoms by floating in water and pressing under a few times.
  2. Drain gently and spread out on a clean cloth to dry a little.
  3. Prepare simple syrup by dissolving sugar in water.
  4. Place drained blossoms in sterilized jar.
  5. Pour warm (not hot) simple syrup over the blossoms. 
  6. Secure lid and gently roll to immerse blossoms in syrup.
  7. Let sit 48 hours in cool place. Roll 2-3x a day to mix.
  8. Strain out blossoms and store syrup in a sterilized jar.

Gather

  • 2 c. roughly chopped fresh wakame
  • 3/4 c. fresh onion sliced thinly, soaked and drained
  • 2 tbsp chidorisu (a gentle rice vinegar)
  • 1 tsp light soy
  • 2 tsp sesame seeds
  • 1 tbs sesame oil
  • 1.5 tsp fresh sansho berries (or 1 tsp dried sansho powder)
  • 2 tbsp chirimenjako (small whitefish)

Prepare

  1. Toss wakame and onions together and dress in vinegar and soy.
  2. Arrange in a serving bowl.
  3. Lightly toast the sesame seeds in a dry skillet and set aside.
  4. Heat sesame oil in the same skillet over med-low heat.
  5. Add the sansho berries and chirimenjako and stir continuously (if using sansho powder, add with sesame seeds in next step).
  6. When the chirimenjako and sansho have crisped up, remove from heat and add the sesame seeds.
  7. Spoon this hot mixture atop the dressed wakame and onions and serve.

Gather

  • 1/3 c. lightly beaten eggs
  • 3/4 c. katsuobushi dashi
  • 1 tbsp sake
  • 1/2 tsp light soy
  • 1 tsp salt
  • 8 kinome fronds
  • 4 serving dishes (a size to hold about 1/4 to 1/3 cup)

Prepare

  1. Prepare a steamer that will fit all of the serving vessels and set water to boil.
  2. Combine eggs, dashi, sake, and soy and mix gently.
  3. Strain through a fine mesh sieve coaxing the egg whites through with a rubber spatula.
  4. Add salt to taste and mix.
  5. Divide evenly into serving vessels.
  6. Set the filled dishes in the steamer and turn the heat down low for a very gentle boil.
  7. Cover with a lid but leave the lid slightly ajar for steam to escape.
  8. Steam until the custard is just set (after 10 minutes check with a toothpick or by jiggling a bit…).
  9. Remove from steamer.
  10. Garnish and serve warm or chill for 2 hours and serve cold.

Gather

  • 1 c. shucked fresh green peas
  • 1.5 c. water
  • 1.5 tbsp light brown sugar 
  • 1 tsp light soy
  • pinch of salt

Prepare

  1. Rinse peas and drain.
  2. Add to a small pot with water, sugar, soy, and salt.
  3. Bring to a boil, reduce heat and simmer until the peas are soft.
  4. Let cool to room temperature and stir occasionally to evenly season the peas.
  5. Chill in the refrigerator.
  6. Serve chilled in a small bowl with a bit of the syrup drizzled over them.

get the recipe ›

Festive persimmons ripen just in time for the holidays. In a season when we set the table with more substantial fare, this salad  is a lovely and lively compliment.

PERSIMMON & CHRYSANTHEMUM GREENS SALAD

WINTER FRUITS AND GREENS

GET THE RECIPE ›

I find yuzu intoxicating but it too often comes in whispers, a sliver here, a little zest there. Here it headline a sorbet that chimes as loud as church bells to proclaim the season. 

YUZU CINNAMON SORBET

seasonaL SWEETS

Get the recipe ›

Yuzu and hinoki bitters give this classic American cocktail a wa (Japanese) flair. Designed for chilly evenings spent byt the fireplace, the flavor of autumn chestnuts cozy up to winter yuzu.

seasonal drinking

WA MANHATTAN

Get the recipe ›

A cascade of blossoms turn into a fountain of flowers. Their fleeting fragrance and pale pink color are captured in a syrup to use in cocktails, sodas, and desserts, 

DRINK YOUR FLOWERS

PLUM BLOSSOM SYRUP

Get the recipe ›

Just as the soil sends forth new sprouts and shoots in spring, the ocean grows it's own fresh tender spring greens. Wakame comes to market delicate, soft and delicious in March. Paired with new sweet onions and fried whitefish, this salad is a delight.

OCEAN SPROUTS

WAKAME
SUNOMONO SALAD

Get the recipe ›

While chawanmushi egg custard can be made year round, i particularly love it in April when preserved cherry blossoms and the first tender leaves from my sansho tree make become a micro-seasonal painting on a pale yellow canvas.

a kitchen staple

SIMPLE SILKEN CHAWANMUSHI

Get the recipe ›

Though often served in Japan as an early course in the meal, I enjoy these lightly sweetened fresh peas at the end as a light and refreshing early summer dessert. 

Vegetal Desert

SWEETENED FRESH PEAS

Gather

  • 3 tbsp yuzu juice (or any fragrant citrus)
  • 1 bunch (8-10 stems) chrysanthemum greens (or spinach)
  • 1 ripe Fuyu persimmon
  • 1 tbsp light sesame oil
  • 1/2 tsp light soy sauce
  • salt to taste

Prepare

  1. Boil enough water to blanch the greens.
  2. Prepare the citrus juiceUse a peeler to remove the thick persimmon skin.
  3. Cut it into wedges and then smaller bite sized chunks.
  4. Coat the persimmon with half of the yuzu juice and set aside.
  5. Quickly blanch the washed greens and plunge them into an ice bath.
  6. Squeeze the water out and cut into 2cm lengths.
  7. Wring out excess water and coat them with the rest of the yuzu juice.
  8. Combine with the persimmon.
  9. Add 1 tbsp of light sesame oilAdd 1/2 tsp of light soy and salt to taste.
  10. Toss and mound in a lovely bowl

Ingredients

For Cinnamon Syrup
  • 3 cups water
  • 3 cups beet sugar
  • 8 grams crushed cinnamon stick

For Sorbet
  • 8-12 yuzu
  • 3 cups cinnamon syrup
  • 1 cup water
  • mint leaves for garnish

Directions

For Cinnamon Syrup
  1. Add sugar and water to a saucepan and heat slowly while stirring. 
  2. When just at a boil turn off heat, stir again to completely dissolve sugar.
  3. Add cinnamon and let cool completely.
  4. Strain cinnamon. 

For Sorbet
  1. Wash yuzu well.
  2. Zest 2 full yuzu, set zest set aside, cut yuzu in half and juice.
  3. Continue juicing remaining yuzu until you have 3 cups.
  4. Add juice and zest to cool cinnamon syrup.

Ingredients

  • 2 oz single barrel bourbon (or 0° alternative)
  • 1 oz Caperitif vermouth (skip for 0°)
  • 1 oz chestnut liqueur
  • 10 drops hinoki bitters
  • 10 drops yuzu bitters
  • 1 large yuzu peel, for garnish

Directions

  1. Add ice to a lowball glass. 
  2. Add syrup, vermouth, bourbon, and stir. 
  3. Add the bitters and stir to combine. 
  4. Express the juice of the yuzu peel, then drop in.

Ingredients

  • 2 cups freshly picked open weeping plum blossoms
  • 1 cup water
  • 1 cup beet sugar

Directions

  1. Gently wash blossoms by floating in water and pressing under a few times.
  2. Drain gently and spread out on a clean cloth to dry a little.
  3. Prepare simple syrup by dissolving sugar in water.
  4. Place drained blossoms in sterilized jar.
  5. Pour warm (not hot) simple syrup over the blossoms. 
  6. Secure lid and gently roll to immerse blossoms in syrup.
  7. Let sit 48 hours in cool place. Roll 2-3x a day to mix.
  8. Strain out blossoms and store syrup in a sterilized jar.

Gather

  • 2 c. roughly chopped fresh wakame
  • 3/4 c. fresh onion sliced thinly, soaked and drained
  • 2 tbsp chidorisu (a gentle rice vinegar)
  • 1 tsp light soy
  • 2 tsp sesame seeds
  • 1 tbs sesame oil
  • 1.5 tsp fresh sansho berries (or 1 tsp dried sansho powder)
  • 2 tbsp chirimenjako (small whitefish)

Prepare

  1. Toss wakame and onions together and dress in vinegar and soy.
  2. Arrange in a serving bowl.
  3. Lightly toast the sesame seeds in a dry skillet and set aside.
  4. Heat sesame oil in the same skillet over med-low heat.
  5. Add the sansho berries and chirimenjako and stir continuously (if using sansho powder, add with sesame seeds in next step).
  6. When the chirimenjako and sansho have crisped up, remove from heat and add the sesame seeds.
  7. Spoon this hot mixture atop the dressed wakame and onions and serve.

Gather

  • 1/3 c. lightly beaten eggs
  • 3/4 c. katsuobushi dashi
  • 1 tbsp sake
  • 1/2 tsp light soy
  • 1 tsp salt
  • 8 kinome fronds
  • 4 serving dishes (a size to hold about 1/4 to 1/3 cup)

Prepare

  1. Prepare a steamer that will fit all of the serving vessels and set water to boil.
  2. Combine eggs, dashi, sake, and soy and mix gently.
  3. Strain through a fine mesh sieve coaxing the egg whites through with a rubber spatula.
  4. Add salt to taste and mix.
  5. Divide evenly into serving vessels.
  6. Set the filled dishes in the steamer and turn the heat down low for a very gentle boil.
  7. Cover with a lid but leave the lid slightly ajar for steam to escape.
  8. Steam until the custard is just set (after 10 minutes check with a toothpick or by jiggling a bit…).
  9. Remove from steamer.
  10. Garnish and serve warm or chill for 2 hours and serve cold.

Gather

  • 1 c. shucked fresh green peas
  • 1.5 c. water
  • 1.5 tbsp light brown sugar 
  • 1 tsp light soy
  • pinch of salt

Prepare

  1. Rinse peas and drain.
  2. Add to a small pot with water, sugar, soy, and salt.
  3. Bring to a boil, reduce heat and simmer until the peas are soft.
  4. Let cool to room temperature and stir occasionally to evenly season the peas.
  5. Chill in the refrigerator.
  6. Serve chilled in a small bowl with a bit of the syrup drizzled over them.