Dining with the Chef

Yoseru Part2: Somen Noodles in Kanten Gelée (2013x26)

Yayınlanma tarihi: Eki 14, 2013

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.