95. What's in my 'fridge? Part 2.
A tour of my larder after two years in Japan. Part 2
Top shelf:
Half a homemade strawberry tart in front, Dijon and wholegrain mustards behind
Pot of niboshi dashi (stock made with whole small, dried sardines)
Organic lemons
Ground horse meat for the dog
Top drawer:
Six different kinds of miso including shiro (white), an intense, aged aka (red) and my favourite mugi (made with barley)
Bottom drawer:
Three different kinds of salted wakame (seaweed)
Another bag of miso
A preserved egg
Takuan (pickled daikon)
Tosa bonito (Bonito flakes with soy sauce,, mirin, yuzu juice)
Angler fish liver pate
the KaBu House kitchen