I am being a student again unless one studies one cannot teach and it is a lifetime endeavor, this learning and teaching i am learning from scratch japanese cooking i did just make the best dashi -both primary and secondary. and a wonderful miso marinade for cod or eggplant a la @nobunewyork@therealnobu . and i have shopped and shopped for my new pantry of japanese ingredients i have assembled my years and years collections of japanese cooking tools and utensils many are from aritsugu in kyoto stay tuned
I love fresh lettuce from my garden. thanks to the @croptrust, lettuce seeds are being preserved in svalbard in case of natural or man-made disasters. which seed would you most want to save? let me know with #saveourseeds and then donate at the link in my bio for the chance to visit the svalbard seed vault with me! @prizeo
The global seed vault is on a remote island in the svalbard archipelago, halfway between mainland norway and the north pole. this beautiful facility houses the world’s largest collection of crop diversity, offering options for future generations to overcome the challenges of climate change and population growth. donate $10 (link in bio) to preserve the @croptrust and you could win a trip to tour the vault with me! 🌎❄️🌱 @prizeo
I am excited beyond measure today. martha’s flowers is finally a real book !published by my long time publisher, clarkson potter, the book is a practical and very beautiful guide to growing and gathering and arranging and enjoying a broad range of gorgeous flowers . i grew every flower in the book with a couple of tiny exceptions, and i thank my crew of amazing helpers for their hard work helping me realize the potential of all that growing . @seenbysharkey kevin sharkey worked with me closely on the book and he did most of the arrangements and @ryanmccallister1 and wilmer artiga in bedford and mike harding in skylands and alex silva in east hampton helped me grow everything you see in the wonderful photographs . the book u will be available soon!!
This is my primer for japanese cuisine i have been to japan numerous times and eaten at the best japanese restaurants in japan and in america i love the cuisine . i love the fact that although simple to prepare the final meal, the ingredients may take almost a year or two to create - konbu , for example so there is much much more than meets the eye thank you tsuji san for you intensive and informative book
Five of us braved the zero degree weather rather than watch all the movies up for a golden globe and we strapped on our cross country skis the group did very well !! the snow was perfection and the sun warmed the air to 7 degrees above zero!!!!!!
My japanese “pantry” is ready and i have started my new regimen of cooking only japanese cuisine at the farm this three tiered rolling cart is well stocked with almost everything on my shopping list plus more stuff i found in my kitchen cupboards