Peach

My favorite fruit is in-season. The peach. Fleshy, juicy, sweet and fragrant, I especially love it when the skin peels off large and easy.




Voila!

Unfortunately I only have so-so fruit markets near my house. As I'm a huge fan of fresh fruit (as you all should be, too) I'm often stuck between a rock and a hard place in Japan with designer fruits on one hand and inconsistent quality at mediocre neighborhood options in the other. In fact one of the things I miss most about Seattle and the States is the abundance of fresh, affordable produce everywhere, and if not everywhere somewhere relatively closeby: at the QFC, and if not there at PCC, and if not there at the farmers' markets, and if not there at the little trucks by the sides of the road (especially around this time of the year) and if not there at Metropolitan Market where they will probably grow that pelican mango for you if you're willing to pay them for it. Hmm, speaking of produce trucks by the side of the road.... Bing cherries!! Handfuls and handfuls of ripe, juicy, dark sweetness! Man, I miss being able to eat cherries until I feel ill. Damn.

Ah hem. Yes, fruits in Japan. Thankfully, there is one good fruit and produce market near my work. Although it is a privately owned business, it--as well as most other produce markets or greengrocers of the same nature--is referred to as the yaoya, or greengrocer. (Like the post office. Or the pool.) After purchasing the perfect peaches above (four of them) for just 400 yen, I think I'll be stocking up on my daily fruits not at home but at work from now. The friendly ojisans and obasans and one-sans at the yaoya make for a pleasant shopping experience, anyway, which just makes the purchase sweeter.




I still miss the Bing cherry trucks though. For now, a sweet, sweet memory.

八百屋 yaoya (greengrocer)

Sun Tea and Iced Coffee

Last weekend was a clear, blue day. A perfect day to brew sun tea (a milder version of iced tea). Just pour clean water in a clean bottle, top with lots of tea leaves and allow it to "brew" under the sun. Half a day later, your patience will be rewarded with delicious sun tea.

You can also make iced coffee in a similar fashion, but you don't want to leave it out in the sun; the point with iced coffee being, it should be cold. When making iced coffee, pour the grinds in before pouring in the water. If you do it right, a Guiness-like foam will arise. (Otherwise, in my experience, the grinds refuse to sink.)



Dump spoonfuls of freshly ground coffee grinds in a clean bottle, pour in clean water and allow the bottle to sit in your fridge over night. Tomorrow morning, say good morning to an ice-cold glass of tart, sharp coffee.