Backstage Kitchen
Caput Mundi Cibus - A Swedish chef in Rome
Susipedia | A compedndium of my thoughts, experiences and ideas
Description: The Japanese Food Report by Harris Salat
japanese food (362) the japanese food report (1)
books California chefs cocktails cookware dashi donabe dressing duck eggplant eggs event Everyday Japanese fish food culture functional art grilling healthy eating hot pots hotpots ingredients Japan kitchens knives Kyoto Los Angeles markets miso Mixed Rice nabe naturally preserved New York nimono noodles nori pickles pottery ramen Recipe restaurants rice sake shellfish simmering soba soup soy sauce steaming store sushi tea technique tempura teriyaki theory Tohoku Tokyo tools travel vegetables video vinegari
M y God, it has been ten months since I last posted a recipe on the JFR! Well, I launched my restaurant in September and now it's back to cooking, finally. Nice to be back.
Recently a TV reporter visited Ganso and asked a typical reporter question: How many distinct ingredients do we use to make a bowl of ramen? We scratched our heads bit and came up with an estimate: Close to 30. Amazing. As I thought about our complex ramen, I realized we could deconstruct elements from it to use in other dishes. I want to talk more about this, so let's start with onsen tamago, or "onsen" egg.
Backstage Kitchen
Caput Mundi Cibus - A Swedish chef in Rome
Susipedia | A compedndium of my thoughts, experiences and ideas