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I want your job
Awasemiso is nothing new. It's all over southwestern Japan.
Great to see videos of the kitchen at work
I was glad to find that even Japanese grandma's use Instant Dashi. My first one was Bonito only, so I add a piece of kombu. I love oyakodon. My latest Asian purchase was a bag of Bonito flakes to make dashi from scratch. Something to do on a cold winter day.
Thanks for all your testing work on our behalf .
Not crazy with them separately? What brands are you using? I always use hatcho miso & usually have it with banchan. Also, you aren't supposed to have the broth boiling when you add the bonito flakes.
love these bts looks
Yum!
This dude looks like all he eats is tofu