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Wednesday, October 05, 2005
Nashi Infused Vodka
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About Me
- obachan
- Muroto, Kochi, Japan
- "OBACHAN" means a "middle-aged woman" or "aunty" in Japanese. .*************************. Having moved back to my hometown in April 2009, I live in one of the desperately underpopulated areas in Japan now. Let me share my life in a real countryside with aging parents living in the same house. And here in Muroto -- the place where I chose to live -- you can hear the heartbeat of the Earth! ;)
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11 comments:
obachan;'
The nashi vodka sounds as though it will be delicious....have you heard of an italian infusion with lemon and sugar and lemon peel? Lemonchello (spelling????) It turns a beautiful yellow and is quite delicious...
I'm so excited to see how it turns out. :)
You're becoming a bit of a vodka fiend! It's a great idea though. It would make a great Xmas present (if you could bear to give it up, that is!).
Obachan! Wow, you just put an idea in my head: I think I'm going to try a blend of cucumber and pear.
Right now I'm infusing a little vanilla bean vodka. It takes a while, but after three days it's already a beautiful color and smells wonderful.
My next attempt will be with ginger root.
(PS: Augustusgloop -- Yeah, I was thinking presents too, but I'm wavering! And Carlyn -- yep, but it's spelled limoncello; I've got to try that as well.)
Hi Obachan,
Love your food blogs sooooo much! I like your paintings too. Such a talented lady you are. You've found a new fan in me. :)
Keep up the excellent work!
carlyn
Oooow, another temptation…!
Big Bok
I promise I’ll keep you updated on this ;)
Sara
Maybe 3 month ago I didn’t understand your friend’s passion of infusion, but now I do. It’s highly addictive.
It is said that high temperature, light (ultraviolet) and oxygen deteriorate the taste of liquor. I guess the risk is higher when things like fruits/herbs are in the liquor. I doubt if a liquor with 37.5% alcohol content can perfectly prevent peach soaked in it from going bad when kept in a hot and humid place. I pierced grapes when I made grape infused vodka to let the juice and color of the skin come out, but in case of this nashi version, the fruit was peeled and cut so I didn’t think piercing was necessary.
AG
I’m really scared that pretty soon my kitchen may be full of jars with labels like mad scientist’s lab. Yeah, it will be a great Xmas present………to me.
cookiecrumb
OMG, you’re amazingly creative! If they’d start giving novel prize in the blogsphere for great inventions, I’d nominate you. The color of vanilla bean vodka?? Yeah, I can imagine the wonderful smell, but what color? Brown? And don't give up on the rose petals.
Hi Amber Amethryne,
Oh, you saw my watercolors, too? Thanks!
Obachan: Yes, brownish. Kind of caramel-colored. Pretty, just like you'd think.
I still haven't found any rose petals that I know for sure aren't sprayed with insecticide, but I haven't given up. I might look into rose geranium.
Thanks for the encouragement!
xx
Good luck, cookiecrumb ;)
Obachan! Today I tried my pear-cucumber infusion.
It was superb. You must try it.
I just visited your site and saw your pear-cucumber infusion. It looks great! :) I’m still kinda hesitant about trying cucumber because my last attempt with it didn’t turn out good, but with pears it must be different. Thanks for the inspiration.
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