These crispy little delights are made with Japanese steamed rice and flour, then formed into cakes and fried until golden. We're pairing them with a sweetened soy sauce for dipping, but you can have them any way your heart desires. Turn them into a complete meal by topping them with fried eggs, smoked salmon, or a vegetable stir-fry.
This week, we loved reading Eater'sexploration of Southern California as one of America's best barbecue regions, which included this beautiful essay about growing up on Los Angeles's Black barbecue. KQED published a fascinating story about how garlic noodles spread across culinary borders to become one of the Bay Area's most iconic foods. Priya Krishna asked the necessary question, "Why Do American Grocery Stores Still Have an Ethnic Aisle?" in The New York Times.
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