Monday, April 5, 2010

In the Kitchen



Our kitchen window sill. Yellow pancake spatula from Crate & Barrel, pot holder and white latte bowl from Anthropologie, bee glasses from World Market.

Mirin (sweet cooking wine) is a necessity for Japanese cooking.

Bitter melon tastes great with rice porridge. It is also very good for you. To cut down on the bitterness, boil it in salted water for a couple of minutes.

Thinly sliced meat from Nijiya has become one of my staples

Dashi konbu is dried seaweed that is used to make a broth called dashi. This is a pantry staple for Japanese cooking.

The organic brown rice I get from Nijiya. It is called akita komachi.

Our orange medicine (and apparently pretzel) holder from Crate & Barrel.

0 comments: