Cookpadding's Diary
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Cookpadding's Diary one of those would be Neapolitan spaghetti. I have been told that in Nagoya, they serve this at cafes on cast-iron pans with egg beneath the spaghetti. http://tabelog.com/imgvi...
Cookpadding.blogspot.com news digest
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11 years
Neapolitan spaghetti -Nagoya style-
In Japan, we invent things, such as dishes that have nothing to do with what the name entails...
one of those would be Neapolitan spaghetti.
I have been told that in Nagoya, they serve this at cafes on cast-iron pans with egg beneath the spaghetti.... -
11 years
I am happy to start the first post in 2013 with the most amazing dish ever; Hirame shabushabu!!!!
Our friend who is the head chef at one of the best macrobiotics restaurant in NY called Soen, is a genius!! He ordered fish from the market days in advance, sliced the fish in sashimi (we ate it both as sashimi and shabushabu and ahhhh was it good... -
11 years
so there was SANDY! phew! lost public transportation access, electricity, hot water, tireeed, BUT now all solved!! well not all but close to it, and my heart goes out to those who still dont have access to the necessary things that take you through this...
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11 years
got Goto udon noodles from someone who went back to Japan, and added beansprout marinated in garlic and sesame oil &sesame with raw egg.
Thats all I did, but it was unpredictably extremely good!!!
raw egg in itself kind of becomes a sauce that enhances other flavors in a rich creamy way....
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| Web host: | Google LLC |
| Registrar: | MarkMonitor Inc. |
| Registrant: | Google LLC |
| Updated: | June 29, 2023 |
| Expires: | July 31, 2024 |
| Created: | July 31, 2000 |
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