ChiliCult

Strong Aromas, Better Life

Growing Season 2018: In the Midst of Indoor Starting

Time for a second update to this year’s ChiliCult growing season, still playing catch-up…

Lessons in Matcha 4: Kinrin Matcha

Let’s continue with a matcha that is not as seasonal-special as Tsubokiri, but (also) belongs in the pricier and higher-quality…

Growing Season 2018: How It Began

New year, same problem: I want to show, what I grow and how – but it is enough work that…

Lessons in Matcha 3: Tsubokiri Matcha

The tea clippers used to race to deliver new tea. Newly opened, freshly ripened matcha – tsubokiri matcha – though,…

Market Monday: Tsukiji, Tokyo… 1997

Blogs, photos… everything today has to be the latest – or doesn’t it? I want to present the market of…

Chile Trouvée: Blackish-Green per Syme, Werner’s Nomenclature of Colors

In a direct line, from Abraham Gottlob Werner, the “Father of German Geology” to a color of chile peppers and…

Lessons in Matcha 2: How to Prepare Matcha (at least, how I prepare it)

Matcha is not the big trend anymore – but should one even speak of trends when speaking about something that…

Chinese New Year’s Garden and Food Resolutions

Or, the What, Where, How, and Why of my gardening for food production, following my motto for 2018. I don’t…

Seeking Spice in Japan 16: Yoshinoya at the Airport for Unagi

The first food I had wanted to have in Japan, knowing that sansho (Japanese pepper) would play a role in…

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