Aonori (Green Laver)--- the green garnish seaweed in picture.
Korean Seaweed-- salted and oiled when purchased. Black and finely cut in the picture.
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I will be attending a culinary academy in Tokyo, Japan from April 2008. Keep checking to see new dishes. この四月に 東京の辻フード総合マスターカレッジに通います。僕の 手作り料理をこのサイトに出します。時々見に来てください。
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PolarBearLife (白グマぬいぐるみの命ってこんなもんか？)
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NOTE:
Basically, www.kentofood.blogspot.com is going to be like a photo journal of my creations inspired by art and my passion of flavor combinations, ingredients and of course food in general. I have been a foodie researching pretty much anything to do with food and ingredients while wishing to attend culinary school for many years. I have loved the kitchen since I was 3.
My current menu is inspired by all of the local products and cuisines popular in many regions ive lived. I am extremely excited and extremely ready to finally attend culinary school.
My current menu is inspired by all of the local products and cuisines popular in many regions ive lived. I am extremely excited and extremely ready to finally attend culinary school.