The Taste Beneath
Dried scallops, oysters, kombu, anchovies and seaweed have always been part of the way I cook. A reflection on 旨味 — umami — and the Cantonese idea of 好鮮甜, the quiet savoury sweetness that sits underneath a good broth.
Dried scallops, oysters, kombu, anchovies and seaweed have always been part of the way I cook. A reflection on 旨味 — umami — and the Cantonese idea of 好鮮甜, the quiet savoury sweetness that sits underneath a good broth.