date:Oct 31, 2012
w she created her super sauce.
Q: Why did you come up with the approach of using sauces and stocks to introduce Japanese flavors for American home cooks?
A: I came up with two stocks and four sauces in order to save time and simplify the process of my daily Japanese meal preparation in my own home kitchen. By having a batch of stocks and sauces stored in the freezer and refrigerator, I could prepare meals much faster.
Also, by using these basic stocks and sauces my dishes became consistent fl