I am a big fan of fermented foods. I like to try new things, so I decided to make hakkou tamanegi, which is a fermented (salt brined) onion sauce. The recipe seemed simple enough:
Umeboshi, Japanese pickled (brined) plums, are usually very salty and sour, making them a simple yet perfect accompaniment to a bowl of steaming hot rice.…
Spicy Braised Konnyaku (Konjac or Konjaku) Remove konnyaku from package Rinse under cold running water Cut konnyaku into 2 cm cubes Boil briefly to remove…