94. What's in my 'fridge?
A tour of my larder after two years in Japan. Part 1
Top shelf:
The last of the homemade umeboshi in front, sweet preserved plums behind
Umeboshi on top, homemade salted sakura leaves on bottom
Wasabizuke (chopped wasabi stems in sakekasu–sake lees) sitting on jar of swordfish eggs
Grated bottarga
Homemade fukimiso in front, salt-cured capers behind
Two jars of homemade salt-packed sardines
Middle shelf:
350g of homemade pancetta, curing
Two homemade bottarga
Pickled hakkusai in front, tuna salame (ficazza) in back
Bottom shelf:
various Swiss cheeses including aged grueyere, brebis and a Mont D’Or
Saucisson sec
Home made miso.
at KaBu House