Posts Tagged tai

Morimoto’s Sweetfish And Rice (Red Snapper And Rice) For Two

As mentioned in one of my earlier posts (https://tastingmenu.wordpress.com/2010/11/10/on-dashi/) one of the applications for dashi is Iron Chef Morimoto’s Sweetfish (Ayu) And Rice from his book, Morimoto: The New Art Of Japanese Cooking, in the section “Recipes To Contemplate”.  While it’s obvious it’s pretty difficult to get Ayu here in the Boston area, Morimoto comments […]

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