Saving

peels

persimmon, mikan and ginger peels.  2-3 days in the sun, and they’re plenty dry.  the mikan and ginger peels will be used for tea, the persimmon peels for pickling hakusai.  the ginger peels can be added to marinades too.  i’m saving as much as possible, so no part goes to waste.

かきとみかんと生姜の皮。天日干しで2–3日。みかんと生姜はお茶のため、かきは白菜漬けのため。生姜は下味にも良いらしく。どこも無駄なく使います。

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This entry was published on November 1, 2013 at 9:14 pm and is filed under Food. Bookmark the permalink. Follow any comments here with the RSS feed for this post.
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