Sharing favorite finds from across the archipelago
(I don't drink sake, but I do love mixing it with what Courtney describes below as the "trinity of ingredients" for my dishes. Read on for some good ideas!) You’re probably thinking sake, or Japanese rice wine, is a really odd selection for a traditional Japanese food segment but sake is used to create many... Continue Reading →
Courtney serves up some dishes with mirin this week. Now I know how to use up the bottle I have in my kitchen! Mirin is a staple in most Japanese kitchens. It is a light yellow, low-alcohol rice wine that is used to sweeten dishes. Originally it was served as an alcoholic drink (contains approximately 14% alcohol),... Continue Reading →
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