Oh, sure, that looks like a greeting in Romaji, but it's also the name of a good sake recommended by Beau Timken at True Sake for cooking. Omigawd, he's right. wheee::::::
Tuesday, February 24, 2015
I've been toying with that umami thang via Kombu seaweed, improvising with a variety of ingredients. Shoyu, miso, sake, mirin, etcetera. Really don't know what I'm doing, but occasionally nailing...something.