Wild chive pasta, chanterelle salad, mulberry-pork sauté—this book covers how to collect and enjoy wild ingredients. Includes recipes for wild ingredients, and chef Hachisuka’s essay “Feeling in the Stomach and Tongue” on the gentility, sturdiness, and profundity of natural ingredients.
Discover the surprising deliciousness of ramen served with choi-tashi (quick toppings) in ethnic and western arrangements. Featuring recipes by popular culinary researcher Satomi Kenmizaki, as well as original recipes by leading instant ramen producer Nissin Foods. A recipe book to transform the instant noodles we all know and love!