Japanese envoy whips up own version of 'sinigang'

JAPANESE Ambassador to the Philippines Koshikawa Kazuhiko cooked his own version of «sinigang» (sour soup), which he described as the «best soup» in the world.

Tamarind is usually used for the Filipino dish, although sometimes other sour fruits and leaves are used.

For his «sinigang,» the ambassador used kamias (bilimbi or tree sorrel) to sour up his dish.

With hashtag «ICYMI (in case you missed it),» Koshikawa on Thursday reposted on X his video showing him cooking his own version of «sinigang.»

«Shaking up your timeline with my unique take on the best soup in the world! Sinigang ala Amb Kaz (Ambassador Kazuhiko) with Japanese flavors!» he wrote.

«Join me in this tasty cooking escapade! Exploring the art of sinigang cooking! The natural 'asim-kilig' of the Kamias elevated the flavors. A delight in every spoonful,» Koshikawa said.

«Have a peek into my cooking adventure filled with the cool holiday vibes and a love for good food,» the Japanese envoy said.

United States Ambassador to Manila MaryKay Carlson, on the other hand, shared a recipe of her «spiced» cranberry juice, hoping the Filipinos would also enjoy it.

Carlson said, «It is so wonderful to be here in the Philippines for the festive holiday season where people gather almost non-stop for celebrations with family and friends.»

«I'd like to share with you today our family's favorite holiday drink recipe,» Carlson said in a video shared on X by the US Embassy in Manila last December 22.

She said the ingredients are six cups of cranberry juice, two cups of water, half a cup of sugar, three one-inch strips of lemon peel, one teaspoon of cloves, one-fourth cup of lemon juice, one-third cup of orange juice, and three inches of cinnamon sticks.

The ambassador suggested to wrap the cloves in cheesecloth to prevent them from floating around the drink.

«And then you put it on the stovetop to bring to a boil. So you bring it to a boil and then turn it down, let it simmer for about five minutes. It will steep in all those great flavors,» Carlson said.