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Furikake - Homemade Japanese Condiment
Furikake is a Japanese condiment that originated in the 1910s. It was created by a Japanese pharmacist named Suekichi Yoshimaru in Tokyo..
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Nitamago or Ajitsuke Tamago (Ajitama)
Ajitsuke Tamago, also known as Ajitama (味玉), literally translates to "seasoned eggs" in Japanese. These marinated eggs are a classic accompaniment in Japanese cuisine,.
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Fond Blanc De Poultry
Fond Blanc De Poultry
Ingredients for 1.5 liters:
1 kg of chicken giblets
1 carrot
1 onion
1 leek
1 chopped shallot
1 bouquet garni
Fond brun de veau
Brown veal stock
Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 tablespoon of concentrated tomato
White veal stock
White veal stock
Ingredients for 1 liter:
1 kg of veal bones
100g carrots
50g onions
2 cloves garlic
1 leek
1 stalk of celery
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