My husband came home from the library with a book for me the other day entitled, The Homemade Vegan Pantry, by Miyoko Schinner. I was intrigued by the titled and devoured the contents. The author makes pantry staples with a twist of some Japanese ingredients. So, off I headed to the Asian market to make a few purchases. My intent is to find new ingredients to accent my recipes. We are no longer bound by the seasons or native plants of our particular location. I can buy spices, herbs, vegetables, and fruits from all over the world in my city or online!
After making a list of recipes I wanted to try, I picked up the following items:
white pepper
ground star anise
agar powder
tamarind concentrate
3 types of rice sticks
wasabi powder
annato seeds
black slab sugar
panko
dried kelp
dried mushrooms
dried seaweed wakame
soba noodles
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