Ever since my last going-out-for-sushi excursion, I’ve been wanting to make my own miso soup. How hard can it be? Miso paste, dashi, some fun tasty things like tofu/seaweed/shitakes/green onions.
All I needed were the ingredients to make dashi: bonito flakes and kombu seaweed. So off I went to United (where I procured salmon for gravlax not too long ago) thought it ended up taking me two visits because they were out of stock for me to make stock. I only wish I knew where to buy bonito flakes in a larger, less cutesy (small individually packed packages) format. Where does the industry go shopping for Japanese ingredients? I certainly can’t complain, though, since I found the stuff in LondONT. Read More