An elegant take on the traditional rice, pickles and soup. The rice is mixed with anago and stuffed squid, the pickles are asparagus, and the miso soup is made with smoky katsuo dashi and a slightly tart red miso from Chef Yamamoto's home island of Shikoku. Soul Food da zoooooooo!!!
April 25, 2007
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment