this is not *fusion* food. this is the truest sense of locavorism, the principle behind all great cuisines. you cook based on whatever you can get your hands on around you - in this case, stuff in the fridge...
cooking for 2 people can be a bit tricky. you buy a box of olives because a certain recipe calls for a few. but what to do with the rest? K buys grocery and cooks based on recipes. H uses whatever that is left in the fridge, and improvises.
Monday, September 3, 2012
gas grill in the balcony
we now have a gas grill in the balcony for the smokier cooking. Grilling Kobe (style) short ribs! The beef was from nijiya market and was very soft and tasty. We served it in a spring onion + soy + ponzu dipping sauce.
We tried black cod and eggplants with the grill another night.
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