Yesterday at a farmers’ market I found terrific wild, baby dandelion. So, I am thinking of making Tendon with these spring greens, instead of shrimp and conger eel version which we enjoyed in Asakusa. Dandelion has a pleasantly bitter flavor, characteristic to many early spring wild greens. Here is the ingredients for my dandelion kakiage (recipe: page 181, Hiroko’s American Kitchen) Tendon – dandelion, carrot, red onion and white mushroom. This recipe...
Read More- Home
- About Hiroko
- My BLOG
- Consultation
- Videos
- Shop
- News & Press
- Recipes
- TOKYO KYOTO TAKAYAMA GOKAYAMA KANAZAWA with Hiroko
- HOKKAIDO with Hiroko
- KYUSHU PREMIUM 2023: November 8-20
Archives
- August 2022
- May 2022
- February 2021
- January 2021
- December 2020
- October 2020
- September 2020
- January 2020
- December 2019
- April 2019
- December 2018
- November 2018
- September 2018
- July 2018
- May 2018
- April 2018
- March 2018
- February 2018
- January 2018
- December 2017
- November 2017
- October 2017
- September 2017
- August 2017
- July 2017