Drinks – Norecipes - Elevating Everyday Meals

Shōgayu (Ginger Tea)

Marc Matsumoto — Sun, 31 Mar 2019 13:45:21 +0000

What is Shōgayu? Shōgayu (生姜湯) literally means "ginger hot water" and is a tea made by steeping grated ginger in boiling water. Ginger has long been revered for its medicinal properties in Asia, and drinking Shōgayu was not only a way to warm up during the frigid winters in Japan, but it was also thought...

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Warm Eggnog Recipe

Marc Matsumoto — Sat, 16 Dec 2017 11:00:39 +0000

Homemade eggnog served hot will get you nice and toasty on a cold winter day. Get the recipe for this simple eggnog.

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Matcha Hot Chocolate

Marc Matsumoto — Sat, 14 Oct 2017 18:02:01 +0000

Matcha (抹茶) is a powdered tea that's produced by grinding the dried leaves of camellia sinensis, the same species of shrub that's used to make most traditional teas in the world, including black tea, white tea, and green tea. Although the process of powdering dried tea leaves has existed for over a thousand years, the...

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Umé Juice

Marc Matsumoto — Sat, 15 Jul 2017 18:49:32 +0000

I love finding ways to preserve seasonal flavors so I can enjoy them all year long. One way I do this is by making fruit-infused liqueurs. Uméshu (梅酒), or "plum wine" is made in this manner, by soaking umé fruit and rock sugar in shochu. The problem with this method is that it uses alcohol...

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Fresh Strawberry Liqueur

Marc Matsumoto — Sun, 19 Apr 2015 02:31:23 +0000

An easy Strawberry Liqueur that\'s ruby red and smells like a sun-drenched strawberry patch.

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Lemongrass Ginger Syrup

Marc Matsumoto — Sun, 14 Oct 2012 03:00:14 +0000

This ginger and lemongrass syrup is the perfect way to preserve ginger. Use it for marinades, as a sweetener for tea, or to make homemade ginger ale.

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Red Shiso Shochu and a Cocktail

Marc Matsumoto — Sun, 22 Aug 2010 05:45:39 +0000

If you’ve eaten at a sushi restaurant before, you’ve probably seen shiso. Shiso (also known as perilla), is a member of the mint family with broad jagged edged leaves. The green variety is often used as a garnish, but it also makes for a great herb, with a unique aroma, vaguely reminiscent of mint and

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