We eat a lot. It’s better to choose good ingredients, cook good food, and eat fresh.
I will be talking about the recipes and ingredients I experiment with.
As of now this is a sneak peek of things I will be talking about it.
I want to make sure that each ingredient or recipe gets the attention it deserves so I don’t want to just rush through it.
Unfortunately taste is a hard thing to convey through writing, but I will try my best.
Hope you enjoy reading as much as I will be enjoying experimenting with our local food!
Recently I have noticed that A LOT of Japanese cooking involves 4 liquids: Soy sauce, Mirin, Sake, and Dashi.
This realization was kind of funny because every single day I would ask my coworker the same question: how was this ____ made?
And their list of ingredients ALWAYS included at least 3 of the 4 liquids. What interested me the most was that NONE of these dishes tasted the same.
This made me realize that the very ratio of these sauces completely changes the flavour of the dish.
Since I always cook from scratch and never measure, I will try to post the ratio of liquids.
My apologies for the poor quality, these pictures were taken with my cellphone camera.
Plum Salt, Orange Salt, Perilla (a kind of mint) Salt
Hand-made Wakayama Sea Salt
Dried Hot Pepper
Italian Balsamic Vinegar
Wasabi Rice Seasoning
This isn’t an ingredient, but it deserves some attention. BEST PUDDING EVER. Local farmers’ market product!