Anchovy With Peanuts, Formosa Restaurant, Taipei

After the 2023 omakase meals I had prepared, I was thinking to holidays 2024. It occurred to me to try another recipe from Chef Che-wen Wang’s The Heavenly Gift Of Chinese Culinary Art – Fukien Cuisine with an eye to sakizuke or hassun courses. This time I wanted to try making the Anchovy (‘Whitebait”) with Peanuts. The ingredient […]

Sobacha

Aside from drinking standard teas, I recently returned to drinking barley (bori-cha/mugi-char) tea to which I’d been introduced years ago at Korean restaurants. I was recently reading through my copy of World Of Nobu when I happened to come across a sobacha dessert with the following commentary from Nobu pastry chef Michele Goldsmith: Sobacha [buckwheat tea] […]