Posted in Silk Road Risottos on Sunday, January 6, 2008 | No Comments »
Today, New Risotto Sunday returns from its winter holiday with a gloriously colorful, spicy, creamy, tangy experiment in homemade fusion cuisine! In Bangkok, I stocked up on a few choice ingredients I can’t get (easily) in Japan, namely: galangal, Thai basil, kaffir lime leaves, real cinnamon, tamarind, black rice, red rice, and purple rice. This [...]
Read Full Post »
Alright, so this isn’t technically a new risotto. It’s an old risotto (a week old, to be precise), made into something new: Japan’s favorite rounded triangle, onigiri!
Note: if you made your yuzu-koshō risotto extra creamy, this recipe won’t work. The risotto needs to be fairly solid and sticky in order to hold its shape.
Please enjoy [...]
Read Full Post »
Japanese cuisine: bland, unadorned, monotonous. All it takes to dispel this common misconception is a survey of Japanese condiments. Often adopted from Chinese or European culinary traditions, Japanese condiments are a diverse and flavorful lot. There is shōyu, ginger, and wasabi, of course, but also sōsu, teriyaki sauce, kabayaki sauce, ika sauce vinegar, egg, mentaiko, [...]
Read Full Post »
