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.
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