Solid writeup on the kabocha with miso and sake. The umami punch concept is spot on and honestly underrated when pairing dishes. I've been skeptical about hangiri actually making a diference vs just using a bowl, but the moisture control thing makes sense if the wood grain is doing what its supposed to. Might have to grab one after reading this.
Solid writeup on the kabocha with miso and sake. The umami punch concept is spot on and honestly underrated when pairing dishes. I've been skeptical about hangiri actually making a diference vs just using a bowl, but the moisture control thing makes sense if the wood grain is doing what its supposed to. Might have to grab one after reading this.
Tofu in a waffle maker?! Love it.
It completely works. I realized after the first couple of slices that you need to leave them somewhat thickly cut, about 1/2 an inch or more.
Fantastic!