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Kevin Godbee ha publicado una actualización
Sopa de pollo al jengibre y limón con yuzu kosho.
El yuzu kosho procede de Japón. Se trata de una pasta japonesa para condimentar elaborada con guindillas, cáscara de yuzu y sal, que luego se deja fermentar. Es picante y ácido.
Ginger-Lemon Chicken Soup with Yuzu Kosho.
The yuzu kosho is from Japan. It is a Japanese seasoning paste made from chili peppers, yuzu peel and salt, which is then allowed to ferment. It is spicy and tangy.
Traducido del inglés
Judy Keegan, Antonio Salvador Moreno Carretero y6 más4 Comentarios-
Level:
Sous Chef
I can almost feel the zing just reading this ☺
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Level:
Scoolinary Team
That bowl looks fantastic — the brightness of the yuzu kosho with ginger and lemon must create such a layered, invigorating broth 🍋🌶️ I have to make room for two weeks in Asia just tasting broths, condiments, and ferments sounds like the ultimate culinary adventure. What do you think? Have you been there, Kev?
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@soldamiani I have been to Hong Kong and Shenzhen, but it was way back in the mid to late 90s. Japan is definitely on the list at some point. I am taking three Scoolinary courses on Japanese food right now.
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Level:
Scoolinary Team
@kevin-godbee That sounds amazing, Kev! 🙌 Even just those early experiences must have left you with flavors that stayed in your memory. Which of the Japanese techniques or dishes have grabbed your attention the most?
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