The ‘shakushi’ is a combination of a ladle and strainer. It is used to lift boiled tofu (yudofu) out of hot water. Japanese prefer tofu to be very soft. The Tools of the Trade: Decidedly Lowtech Simple wooden forms are used to make many of the ‘ami’ products. These well-worn ...
it’s still a joy to return to the East Village restaurant where David Chang’s Momofuku empire launched. From the Noodle Bar came creations like rice cakes in chile sauce with caramelized onions, ramen with bacon-enhanced pork bone broth, and (they need no introduction) steamed Chinese buns ...
mochi mochi mushi pan, or steamed bread has got me. I haven’t been able to get over it for a year now so I thought that I ought to introduce it on KyotoFoodie. It is quite interesting stuff!