Hello, I have a few general questions on Japanese food.
Firstly, what should I do if I have an aversion to alcohol or can't find mirin or sake in the stores near me? I have indeed head of mirin without alcohol but I have also heard it is of poor quality.
Secondly, for general rice cooking (not sushi rice) is there a particular way to season it?
I suppose that is all for now
|Sesame salad dressing||Supertaster||9||3 years 28 weeks ago|
|Authentic paella?||maki||10||3 years 30 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||3 years 32 weeks ago|
|Shiso - uses for this herb||Loretta||0||3 years 34 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||3 years 34 weeks ago|