Every Mondays and Fridays of June and July we will be featuring some my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now, so please do visit and follow every one of them (if you haven’t yet) and I will assure you that you won’t be disappointed.
I am not sure if I need to introduce Nami as her name is like a household brand in the blogging world, everyone knows her and if you don’t where you during the last 2 years. It is hard to believe that she just started her blog in January 2011 with the amount of followers, the rich contents on her site and an award (Winner of CBS San Francisco’s Most Valuable Blogger Award 2011 Dining/Entertainment category) it seems like she was doing this for more 5 years now, like me she started her blog as a way to document or keep her recipes. While most of the recipes are Japanese, there are some which are not, there is also some occasional reviews and life events.
I guess like everyone, I love how she presents her recipes, the cooking, writing, food presentation and the excellent photography. Taking a photo of the dish alone I know is a hard work but taking a photo of the step by step procedure is bringing it to another level, that is true dedication. As a result this makes her recipes to easy to follow, that does not mean that her recipes are complicated as she follows the virtue true to any Japanese cuisine, simple but aesthetically pleasing and delicious. So if you haven’t heard about this blog I suggest you go there now and see what your missing. Let us all welcome Nami.
Hi everyone! My name is Nami and I share quick and easy Japanese recipes on my blog Just One Cookbook. Back in April when I was visiting Japan to see my family, Raymund shared his Kare Kare recipe on my blog and some of you might remember my blog from that time.
This Wednesday on July 4th, US is celebrating its Independence Day and many of us will be out with friends and family enjoying food and drinks. Here’s a perfect summer drink to share, a delicious yuzu-flavored Japanese cocktail.
Chuhai or Chu Hai (チューハイ, 酎ハイ) is a cocktail containing the Japanese alcohol called shochu (焼酎), soda, and any kind of fruit juice. According to Wikipedia, the name chuhai is derived from “shochuhighball” (you can read more about highball here). Chuhai are very popular inJapan, commonly served in izakaya-style restaurants and restaurants that cater to Japanese salary workers.
So you might ask, what kind of alcohol is Shochu? Shochu is typically distilled from barley, sweet potatoes, rice, or buckwheat, and typically it contains 25% alcohol by volume, which is weaker than whisky or vodka but much stronger than sake or wine. It has a nutty or earthy flavor to it depending on what it’s distilled from.
Both Japanese Shochu and Korean soju came from the Chinese word 燒酒 (shāojiǔ), which literary means “burning liquor” in Chinese. If you are interested in shochu, my friend Sissi in Switzerland, who is the author of With a Glass, wrote a very nice introduction post about her new love for Shochu. In the post, she also introduced another very detailed and informative blog which covers pretty much everything about shochu. Hopefully this will help you become more familiar with shochu.
Now getting back to Chuhai, some of the most common flavors include lime, grapefruit, kiwi, ume (Japanese plum), lychee, peach, yuzu, and yogurt.
Today I’m sharing yuzu flavor as it is a signature citrus fruit used in Japanese cuisine and it’s also my favorite. I’m not much of a drinker but on some occasion, I do enjoy refreshing citrusy drink just like this Yuzu Chuhai.
Thank you Raymund for having me here today. Happy a great Independence Day for fellow Americans, and Kanpai (Cheers)!!!
1/4 cup shochu (brand or type doesn’t really matter)
1 Tbsp. simple syrup
1 tsp. yuzu extract
1–2 Tbsp. Korean Citron Tea (Yuja Cha) (optional)
Lime/lemon slices for garnish (optional)
Simple Syrup (enough for 2 drinks)
1 part (1/4 cup) water
2 parts (1/2 cup) sugar
Combine club soda, shochu, simple syrup, and yuzu extract in a glass and mix well.
Add ice cube and Korean Citron Tea (optional) and mix well.
Garnish with lime or lemon, and serve immediately.
For Simple Syrup, bring the water to a boil in a small saucepan. Dissolve the sugar into the boiling water, stirring constantly. Once the sugar is dissolved completely, remove from heat and let cool completely and thicken.