Posts Tagged dobinmushi

On Dobinmushi

Previously, on tastingmenu.wordpress.com – * https://tastingmenu.wordpress.com/2011/01/01/on-suimono/ It occurred to me that dobinmushi is about how you make the soup for the dish. It was clear to me that after examining Matsuhisa-sama’s Nobu Now (p 94), Iron Chef Morimoto’s The New Art Of Japanese Cooking (p. 89) and Nishino-san’s Autumn Omakase (p. 28-32) that the template […]

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