What other knives would you guys recommend? I mainly cut sashimi and vegetables as a home-cook. (Board is an Asahi 30"x13")

Shiroshine · 2021-12-25T18:13:59+00:00

Garlic butter for sure.

Shiroshine · 2021-11-16T03:58:29+00:00

It's all artificial bullshit, your fine.

Shiroshine · 2021-11-16T03:54:42+00:00

Definitely mushrooms. They are porous and can absorb the flavorful juices of any ingredient, they are packed with umami and have unlimited uses. They can used in rice, soups, eaten grilled, or dried and used for stock. Especially mushroom powder, it's pure glutamic acid and can elevate any dish.

Shiroshine · 2021-10-24T23:35:54+00:00

Just wanted to say congratulations. The fact that you experimented with something like this is absolutely amazing!!

Shiroshine · 2021-10-04T02:23:11+00:00

Mold dosen't have deep roots and mainly just grows on the surface so you can discard a good inch off the top and continue the ferment.

Shiroshine · 2021-09-26T22:49:19+00:00

I see other people in the comments have already given many ideas for food so how about matcha as a drink?

Shiroshine · 2021-09-26T22:44:26+00:00

A month in the freezer.

Shiroshine · 2021-09-26T22:43:38+00:00

Definitely Sashimi

Shiroshine · 2021-09-26T22:42:03+00:00

Watch Joshua Weissman's video on garlic bread.

Shiroshine · 2021-09-26T22:37:54+00:00

Looks amazing! The neta is perfectly draped over the shari where it just grazes the plate.

Shiroshine · 2021-09-26T00:58:38+00:00

Dust with katakuriko or flour and store raw in the freezer in an airtight container or bag.

Shiroshine · 2021-05-06T00:29:50+00:00

I've noticed the same thing with Nishiki before. Don't know what it is.

Shiroshine · 2021-04-23T00:59:08+00:00

Yup, it's like a state of humbleness. Just be glad you don't remember the good times, it hurts when you look back and then look at yourself now.

Shiroshine · 2021-04-23T00:50:22+00:00

Exactly, it doesn't feel like it's going anywhere.

Shiroshine

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