Choya Cooking Studio

Couple months back, I  got to attend another media tasting with Glitterflyed of Travel Shoot and Share. This time, it was a cooking session centered around the use of Choya, a Japanese plum wine. Prior to this session, I had neither tried Choya nor had I known that it was possible to incorporate it in many cooking recipes. Hence, it was quite fun to see the versatility of the drink in this cooking workshop.

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We got to see 4 different recipes incorporating choya.

Appetizer recipes:
The first was preserved vegetables using choya. This is very easy to make and could serve as a simple appetizer for guests.
Choya cooking studio2

Ingredients
Vinegar: 100cc
Choya Umeshu: 100cc
Honey: one tablespoon
Steps
1. Cut the vegetables as high as the height of the jar that you’ll use and place them in a jar.
2. Put the Choya Umeshu and vinegar into the pan and heat it up before it boils.
3. Turn off the fire and add honey.
4. Pour the mixture into a jar
Notes: I’m a fan of preserved vegetables and really liked this simple dish. Leave the vegetables in the brine for at least 2 days to get the maximum plum flavour.
Main dish recipes: Seafood pasta with Choya infused sauce
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Ingredients
Choya Umeshu: 1 tablespoon and 3 tablespoons
Grape seed oil: 3 tablespoons (no smell, no cholesterol)
Seafood mix: 300g
Salt: 1 teaspoon
Lemon: 1/2 piece for squeezing as juice and the other half as decoration
Steps
1) Boil the seafood with salt.
2) Pour in 3 tablespoons of Umeshu and grape seed oil.
3) Once the mixture has been boiled, strain the water and add one tablespoon of Choya Umeshu to enhance the Umeshu flavour.
4) Mix the boiled seafood and the pasta. Leave it in the fridge for awhile.
The instructor had also made a surprise dish for us – salmon sushi with choya infused rice. I really liked this dish with the subtle hints of plum.
Choya cooking studio1
Dessert recipes: choya raisin pound cake
Choya cooking studio
Ingredients
Raisin: 3 tablespoons
Umeshu: 3 tablespoons
Flour: 150g
Baking Powder: 1 teaspoon
Sugar: 100g
Butter: 100g
Eggs : 2
Steps
1. Leave the eggs and the butter under room temperature for awhile.
2. Marinate the raisin for half an hour with the Choya Umeshu.
3. Pre heat the oven to 180 degrees
4. Mix the sugar and butter (1/3 at a time), stirring until light and fluffy.
5. Add room temperature eggs one at a time, beating after each addition.
6. Pour baking powder and flour. Stir the mixture.
7. Pour mixture into a baking pan and make a hole in the middle (as the middle portions tends to rise faster)
8. Bake the cake for 20 minutes at 180 degrees and bake again for another 20 minutes at 160 degrees.
9. Once it is baked, put Choya Umeshu at the top of the cake.
10. Wrap the cake loaf and leave it overnight in the fridge for the top layer of Choya to be absorbed.

Notes: The choya plum wine is already quite sweet on its own, so I found this dessert to be a little too sweet for my liking. I reckon that if I were to make this recipe again, I would moderate the sugar amounts.

It was a really fun night as we also got to try our hand at making the preserved vegetables and the pound cake. Really enjoyed it and it’s given me some ideas on how to use that bottle of alcohol that has been sitting on my cupboard shelf for wayyyy too long. Many thanks to Spoonful Studios for the cooking demonstration.

Disclaimer: this was media invite and I did not pay for the food. All opinions are my own

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