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||1 year 21 weeks ago|
|Authentic paella?||maki||10||1 year 22 weeks ago|
|IMPORTANT: If you have a blog on JustBento...||maki||2||1 year 25 weeks ago|
|Shiso - uses for this herb||Loretta||0||1 year 27 weeks ago|
|Fuki (Japanese Butterbur) Tsukemono Recipes||kumo||5||1 year 27 weeks ago|