Japanese Food: TokyoCategory
I have just been reading a piece in the Telegraph today about Heston Blumenthal's 'new' menu.
First of all, a little detour: Good grief t..
Back to dashi, its multifarious uses and manifold munificence…
So you’ve gently, slowly heated your konbu then kept it at 60 degrees ..
I promised to tell you how to make the perfect ichiban dashi – the basic Japanese ‘stock’ made from dried konbu seaweed, katsuobushi flak..
That is a joke, I hasten to add. In truth I turned into a complete jelly upon being introduced to the maestro of El Bulli and I think the ..