4 books
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Mushrooms
“
The first one is stewed hard clam. You stew the hard clam in soy sauce until it's rather salty...
... and then you place it inside the rice ball...
... and wrap it with dried seaweed."
"Huh, stewed hard clam?"
"Stewed hard clam is what you eat in sushi, right? Why's that the future?"
"Next is a matsutake rice ball. You cook the matsutake you picked during the season and simmer it until it's salty...
... then preserve it. That becomes the filling for the rice ball."
"The scent and flavor... it br
...more
”
― The Joy of Rice
― The Joy of Rice
“
The refreshing scent of the turnip, the succulent, natural sweetness of the flesh...
The fine aftertaste of its slight bitterness...
And the thing adding richness to its flavor...
...is the brown paste in the middle of it!"
"Kaibara-san, what
is
this?!"
"It's braised turnip with white mushroom paste.
The important part is the dashi... or the "fond de veau," as it's called. You make an elegant and savory broth which is like an Ichiban-dashi in Japanese cooking by using the bones of a fine cal
...more
”
― Vegetables
― Vegetables
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