Key Largo-based athlete and trophy driver Edwin Hammond Meredith turned a childhood interest into a profession by enrolling in culinary school. To this end, Edwin Hammond Meredith traveled to Asia to work alongside experienced chefs and learn traditional Japanese cooking techniques. Mushimono, drawing its name from "musu," the Japanese word for steam, can be prepared in a small bowl or in a large steaming pot. Steamers may also be made of bamboo or other types of wood. Steaming produces healthy, light-tasting foods that are often soaked in sake, a Japanese rice wine. The most well-known mushimono dish, chawanmushi, has a soup-like consistency. Eggs and soup stock make the base of the dish. Mushimono techniques can also be used to bake breads, including spongy mushi-pan, which can be made in sweet or savory varieties.
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