Thursday, February 26th, 2009
Shaved bonito, planed just like wood from a dried, fermented and smoked fillet of skipjack tuna, is a popular garnish in Japan. Known as katsuobushi, the delicate shavings belie a rich, complex flavor that serves as one of the cornerstones of Japanese cuisine. Paired here with sake’s mouth-fullness, bonito flakes deepen the flavor of this simple, quick pickle.
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Posted in Ready in minutes, Japan | 1 Comment »
Thursday, February 26th, 2009
Maybe it’s because I grew up with this one, but truly, these lightly pickled bean sprouts would rank at the top of all three workhorse lists: easy, fast, versatile. They are the fresh-tasting foil to a classic Vietnamese dish, thit kho, that involves long, tender cooking of fatty pork, burnt sugar, and hard boiled eggs. Delicate in flavor, with just a hint of tartness, the pickle’s refreshing crispness works well with grilled meats, rich stews and the sweet, roasted pork of Chinese delis.
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Posted in Ready in minutes, Vietnam | 1 Comment »