Blog Elements – Page 15

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Denver Tidbits: Ozuké umeboshi to liven up the season

December 11, 2014/in Drinks/Beverages, Press, umeboshi /by Ozuke

‘Tis The Season To Get Toasted With plans to schmooze and booze your way through the holidays, your hostess skills will be put to the test to come up with creative twists to prolong the party and keep guests from getting so tipsy they break your tinsel. We checked in with Mara King, co-owner of Boulder-based Ozuké, on […]

The Kimchi Crowd

November 6, 2014/in inspirations, Kale & Collards Kim Chi /by Ozuke

There it sits in your fridge staring straight back at you. And it’s alive! Your head is spinning…how am I supposed to eat Ozuké’s Kale and Collards kimchi? Is this too gourmet for someone like me? Too health-nutty? Will people scoff at me if I ask them what to do, because I should already know? […]

Denver Tidbits: Ozuké umeboshi to liven up the season

December 11, 2014/in Drinks/Beverages, Press, umeboshi /by Ozuke

The Kimchi Crowd

November 6, 2014/in inspirations, Kale & Collards Kim Chi /by Ozuke

Full Sized Blog Element (Big Preview Pic)

Denver Tidbits: Ozuké umeboshi to liven up the season

December 11, 2014/in Drinks/Beverages, Press, umeboshi /by Ozuke

‘Tis The Season To Get Toasted

With plans to schmooze and booze your way through the holidays, your hostess skills will be put to the test to come up with creative twists to prolong the party and keep guests from getting so tipsy they break your tinsel. We checked in with Mara King, co-owner of Boulder-based Ozuké, on a suggestion for a lighter version of a festive and flavorful martini. What we got? A yummy cocktail made with Shochu, a Japanese liquor similar to vodka – but lower in alcohol content and calories. The star of this sip is a locally-made gem: sweet umeboshi plums pickled by Ozuké.

Umé-tini

1/2 teaspoon superfine sugar and sea salt
Few drops of orange water (or plain ol’ water if you don’t have it)
1 large Ozuké umeboshi plum (or 2 small)
3 oz Shochu
Dash of simple syrup
Dash of lemon juice
Mint or, if available, shiso leaf

Lightly moisten rim of cocktail glass with orange water or water. Mix together sea salt and superfine sugar, place on a flat dish, dip rim of moistened glass in mixture. Fill cocktail shaker halfway with ice. Crush umeboshi under flat side of knife. Add umeboshi and muddle with ice. Add Shochu, simple syrup, lemon juice and some mint or shiso leaf. Shake well and strain. Garnish with mint or shiso leaf.

Read the original post here

The Kimchi Crowd

November 6, 2014/in inspirations, Kale & Collards Kim Chi /by Ozuke

There it sits in your fridge staring straight back at you. And it’s alive! Your head is spinning…how am I supposed to eat Ozuké’s Kale and Collards kimchi? Is this too gourmet for someone like me? Too health-nutty? Will people scoff at me if I ask them what to do, because I should already know? You find following a recipe to be surprisingly difficult. Where can you turn?

While social media definitely has its problems, it does make it possible for us to ask a large group of people a question at the same time. They call it “crowd sourcing,” we call it “asking for help.”

That said, if you’re feeling unsure about how to eat your Ozuké’s Kale and Collards Kimchi, ask your friends on the social media platform of your choice. You may be surprised at all the ideas (and genuine enthusiasm) you will receive.

We decided to try this theory out and wrangled a person to post this very question on Facebook. Better still, she was admittedly clueless about kimchi. She wrote:

“Hi friends who cook. I have some kale and collards kimchi. What should I make with it? What should I eat it on? I’d love some ideas. (Remember, I don’t eat meat aside from fish)”

The responses that she got were from all over the map. Both men and women were excited to share their favorite way to eat kale and collards kimchi. Here is a snapshot of what we’re calling the Kimchi Crowd:

1.Amber Russell, Lyons, Colorado

“Black bean and sweet potato soft shell tacos topped with avocado and kimchi. It’s a huge hit with our kiddos.”

The Russells are a family of 5 from Lyons, Colorado who have been meat free for over ten years. They adore the outdoors and are self-proclaimed tree and dog huggers.

2.Cate Peebles, Brooklyn, NY

“Yum. I would serve it with a grilled, meaty fish, like Halibut or Sea Bass. If you went straight veg, maybe smoky black beans and rice…all of that together would be magical.”

Cate is a poet who is currently the copywriter/editor at Murray’s Cheese in New York City.

3.Joshua Hedges, Nashville, TN

“Homemade ramen. Throw all of that in there! Especially the kimchi juices. Poach an egg in it too if you do eggs. Just don’t use whatever flavor packet comes with your noodles and make your own broth with soy sauce, Sriracha, kimchi juice, ginger, black pepper, and lime. I actually make these quite often.”

Josh is the owner-operator at Raveyard Records, and cooks vegan meals for Khan’s Desserts in Nashville.

4.Kristel Anne Allen, San Francisco, CA

“With black or brown rice and the kimchi as is, I’d be a happy camper:)”

Kristel is a Psychotherapist Intern at Grateful Heart Holistic Therapy Center in San Francisco and the East Bay, CA.

5.Evan Creem, Brooklyn, New York

“I make everything into tacos…so…. TACOS! Or Garlic and Nappa Kimchi with kale cooked in lemon juice over a bed of quinoa and sage butter salmon filet. Or Citrus and Ginger Kimchi on spicy vegan hot dogs for snacky time.”

Evan is a freelance video producer and a legal administrative assistant at Marsh & McLennan Companies is New York City.

6.Jeanie Kirk, Portland, Oregon

“This might sound crazy, but kimchi of all kinds is delicious on top of peanut butter toast.”

Jeanie is a researcher currently preparing for doctoral studies focused on environmental anthropology, specifically the human impacts of climate change manifesting in migrations due to sea level rise.

Needless to say, our guinea pig was happy with her results. Now she has at least six different ideas about how to enjoy her Kale and Collards Kimchi. Are you part of the Kimchi Crowd? We’d love to hear your ideas too. Tell us your favorite way to eat Ozuké’s Kale and Collards Kimchi in the comment section below—you just might be saving someone who is too nervous to ask.

Half Sized Blog Element (Single Author Style)

Half Sized Blog Element (Multi Author Style)

Denver Tidbits: Ozuké umeboshi to liven up the season

The Kimchi Crowd

Denver Tidbits: Ozuké umeboshi to liven up the season

The Kimchi Crowd

Full Sized Blog Element (Big Preview Pic)

Denver Tidbits: Ozuké umeboshi to liven up the season

‘Tis The Season To Get Toasted

The Kimchi Crowd

1.Amber Russell, Lyons, Colorado

2.Cate Peebles, Brooklyn, NY

3.Joshua Hedges, Nashville, TN

4.Kristel Anne Allen, San Francisco, CA

5.Evan Creem, Brooklyn, New York

6.Jeanie Kirk, Portland, Oregon

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