Well, folks, my renkon from last week is gone. As advised by the friendly vegetable man at the market, I made the crunchy, young end into kinpira. I used the same kinpira recipe that I use for burdock, modifying only the way the vegetables were cut. One of renkon‘s best qualities is its shape, so I … Continue reading
What ingredient do all these bento have in common? (Hint: it’s brown and covered in sesame seeds!) My current culinary projects are still both in the works, so I thought I’d share a recipe today. Back in my early exchange student days, meals were a source of anxiety. With limited language ability and almost no … Continue reading
