Miso
Category- Japanese Food: Kyoto, Osaka, Sapporo, Okinawa, etc
- Japanese Food: Tokyo
- Me stuff
- Michael Booth
- Miso
- Murata
- Restaurants: Japan
- SMAP
- Tsukiji
- Wasabi
Sushi and Beyond has Landed
Frabjus day! Hurrah! Meh! Two of these reactions are permitted to the news that the paperback of Sushi and Beyond is on its way to all goo..
- Cooking
- Dashi
- Fugu
- Japanese Food: Kyoto, Osaka, Sapporo, Okinawa, etc
- Japanese Food: Tokyo
- Me stuff
- Michael Booth
- Miso
- Murata
- Ramen
- Restaurants: Japan
- Tsukiji
- Wasabi
Asia House Festival of Literature
Hello to anyone dropping in by way of the second piece on my and my family's recent Indian odyssey in the travel section of the Sunday Tim..
- Cooking
- Japanese Food: Kyoto, Osaka, Sapporo, Okinawa, etc
- Japanese Food: Tokyo
- Michael Booth
- Miso
- Murata
Magnificent Miso
Back to dashi, its multifarious uses and manifold munificence…
So you’ve gently, slowly heated your konbu then kept it at 60 degrees ..
- Cooking
- Dashi
- Japanese Food: Kyoto, Osaka, Sapporo, Okinawa, etc
- Japanese Food: Tokyo
- Michael Booth
- Michelin restaurants
- Miso
- Murata
- Other food travel
- Restaurants: Japan
Dashi PT II – The Art-a-Murata
I promised to tell you how to make the perfect ichiban dashi – the basic Japanese ‘stock’ made from dried konbu seaweed, katsuobushi flak..