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..
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..
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..