It's one thing to appreciate the delicious art of kaiseki.It's another thing completely to get into the kitchen and help make it. Later, as you sit before the tray adorned with plates, dishes, bowls and saucers, you cannot help but slowly savour each mouthful with a new sense of enlightenment.Ladling soupSo last weekend saw me aproned and ready in the kitchen of Kei Fukui, teacher of
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