Dining with the Chef (2012) : 2x18
Authentic Japanese Cooking: Yoseru Part 2 - Somen Noodles in Kanten Gelée
Min.
Overview
The theme of this episode is part two of “Yoseru” (setting together and congealing). Chef Saito uses an agar stick, called kanten in Japan, to make a dish which represents clear running river water. Another dish is mizuyokan, a traditional Japanese dessert – a smooth, sweet azuki bean paste jelly made with powdered kanten.
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