Back in February, I collaborated with Chris from Freshly Diced on a piece that’s featured on their site: a recipe for Goma Ozoni. Ozoni is typically eaten for New Year’s and yes… I know it’s June. Keep it in mind for next year, or make it anyway! It’s a lovely soup—nutty, salty, and punctuated with […]
This is a classic Japanese recipe. It’s one of those sides you see tucked into a corner of a bento. Easily overlooked, but one of my favorites. You could also use black sesame, which also is delicious and looks more dramatic. I used a Japanese mortar and pestle to grind the sesame, but I’ve seen […]
