4. Store your cooking sake differently than drink varieties. Cooks can store sake made for food recipes several months after opening—much longer than the life of the open and flattening sparkling sake bottle. The usual bottle of drinking sake, if left open and unordered, often lasts less th...
Thinly sliced beef and onion in an umami-rich sauce from dashi, sake, mirin, and soy sauce. Serve over a bowl of steamed white rice, and a side of miso soup.
At the time, their son, Tanner, was 3 years old and it made sense to start stressing healthy eating and learning where beneficial food comes from for his sake. In addition, Grant himself had already begun eating better as a way of life. "Having a child focused me on it," he explains...
Luckily for my blog readers, I was able to take a lot of shots and I even went back to study the menu and am going to write an accurate caption on each picture. We ordered a slightly sweet sake recommended by the waiter. Maguro yamakake: sashimi tuna with mountain yam Amadai Saikyo ...
I tend to use cheap beer or any equally tasteles soft alcoholic beverage (sake in my opinion is a better option) when I want to get advantage of the faster dissipation of them. Water tends to take longer to boil and, in the case of my city where tap water is hard, also tends to ...
The 1 liter water bottles included in the kit should be pre-filled with drinking water and refrigerated before using the soda maker. (Cold water is able to hold more CO2than warm water.) The next step is to attach the water bottle to the soda maker. This is facilitated by a lever that...
Ms. Sato is very knowledgeable in sake. I was able to taste different varieties while learning that we have in common interests. They also offered options for dietary restrictions. The taste was delicious. The lessons were clear and accessible and the...
I have dry marsala, and I'm wondering if that would instead of sweet. It's not a problem if it has to be sweet, but I was wondering, for the sake of convenience, if it has to be sweet. On October 28, 2005 at 02:07 AM, Michael Chu said... ...