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Anatomy of a Dish part 6 - one of the most important talents a chef must have is the ability to balance flavors in each dish served and in all dishes served combined. Add seasoned oils and reduced syrupy glazes at the end like this toasted cardamom and nigella oil. Yes, those are very crisply fried dried fish - niboshi. The #kanji means rice paddy makers. Guess why! @culturesgroup #culturesgroup #chefkenfornataro
#test and #reward. Now a few hours of #sleep that is the #ichiban prize! #chefkenfornataro #culturesgroup
#miso #koji madness needs sorting! @culturesgroup #chefkenfornataro #culturesgroup chefken
#toasted #hemp #gearts #bread with #hubiscus #cider #yeast and #wheat #berry and #whey from #milkkefir. Already smells so good we want to eat it ! @culturesgroup #culturesgroup #chefkenfornataro
Absolutely the coolest most inspired and relevant give to give to a #kanji and #semiotics and #chines and #japanese #pietry and #literature and #French and #buddhism obsessed guy that has been through a lot of late. "Something separates us. Our old friendship hangs between us like a corpse we have strangled. We bear it as a common burden, heavy and cold." #stèles #culturesgroup @culturesgroup
Anatomy of a dish part 5 one of the reasons to always have #dashi #stock #fumet in your #miseenplace are dishes that can be put together quickly. A deep rich #shrimp stock is one of the many master stocks or sauces that make Mise en place an essential #ingredient and not just a strategy. With previously mentioned ingredients. @culturesgroup #culturesgroup #chefkenfornataro @larderdb @tmgastronaut #pray for #American #sailors and #japanese #sailors and the relationship we have developed over so many years. 🙏
#moromi from #mushroom #barley #koji #shoyu We just poured #nama #shoyu over. See you next year! @culturesgroup #culturesgroup #chefkenfornataro
So we have already violated our 2 am curfew but when nature calls you have to respond. Like @kanji_kaimono says trying to defeat the panther is stupid. Just like trying to fight the seasons. It got up to 94F in our miso aging room today so we had to spend a lot of time #smelling and #looking and #tasting to make sure all 47 of our 5 gallon buckets of #miso we're happy. Yep ,we are tired but our all #soybean #rice #koji that we were bringing to a new #kura is really spectacular. And reproducible! That in and of itself is a big deal! Drink water! @culturesgroup #culturesgroup #chefkenfornataro So we tried this #酒 #日本酒 #osake once again and think it's a keeper. Although Leco, Ellis and #chefkenfornataro think it's really good almost frozen!
