Recipes & Techniques
From My Sensei's Kitchen: Five Heirloom Peach Techniques I Learned Studying at a Traditional Japanese Juku
Spending a season in a traditional cooking school kitchen taught me that Japanese grandmothers treat the peach with remarkable range—fermenting it, glazing with it, even dropping it into chilled soup. These five recipes, adapted for American grocery stores, will change how you see stone fruit.