You could say I’m on a bit of a soba kick lately. I’ve been slurping up a great bowl of buckwheat noodle soup for breakfast, lunch or dinner almost every day these past few chilly weeks. Let’s talk about the soba in a bit; a really good bowl of any noodle soup, in my opinion, is in the soup. It’s generally thought that a good broth takes hours or even days to make right. But I’ve figured out a quick … Read More
It’s a ubiquitous side on the sushi restaurant menu, but “seaweed salad” is just weeds from the sea, tossed with dressing. Often, it’s made from dried and reconstituted seaweed sheets, shred into ribbons. You can get packages of the dried stuff at any Japanese grocery. Or, if you’re at the beach, you’ll come across it, fresh, for sure.
I do love a good fool. Not the kind that walks on two legs (or tries to), but a gag, a practical joke, and especially when it has to do with food. Like translucent off-white cubes of soft-cooked celeriac instead of tofu bobbing in an otherwise traditional miso soup. It’s a culinary deception, and I think it’s in fair form because the soup is still uniquely delicious, despite it all.