March 10th Offerings
RAMEN & DOSA KITS ARE BACK!
Rui is making tonkatsu ramen broth, a rich pork bone broth with ginger and scallions, and Mel is making fresh ramen noodles. You can add a slice of 24 hour sous-vide pork belly rich with sake, ginger, and soy. If you like an egg in your ramen, get some tare, a soy-based seasoning sauce that can be added to ramen as a flavor booster, or used to marinate peeled, soft boiled eggs. This is probably the last go at ramen this winter, but you can freeze the broth, noodles, and pork belly to have on hand whenever you want it.
We also have fresh sushi-grade ahi tuna, salmon roe, Meiji tofu, and free-range chickens. And Mel's miso glaze is back, and you can use it to dress the chicken, tofu, or first of the season asparagus (which we are trying to get for the box next week.)
For your pantry, we have Koshihikari rice (the short-grain rice of choice for most sushi chefs) and yuzu kosho, a standard Japanese condiment made from fermented chili, yuzu citrus, and salt. The paste is distinct but surprisingly versatile and could become your secret weapon. You can smear some on your tuna sashimi or google it and find a way to use it in a dessert recipe. Jared adds some to his tuna salad. We will post several suggestions on the website.
Remy and Jordan are making another round of dosa kits. I hesitate to tell you what I really think of these because there are a limited number available, and I don't want everyone else to be sick with envy. Dosas are thin pancakes made from fermented rice and lentil batter. This kit comes with enough batter to make four large pancakes and plenty of rich masala potatoes and tomato-roasted peanut chutney to fill them with.
For sweets, Jared is making peanut butter parfaits, peanut butter mousse, salted Valrhona chocolate ganache, and "Oreo" cookie crumbles. He's also agreed to another round of classic cinnamon rolls. These come frozen, and all you need to do is proof and bake them and drizzle on some of the cream cheese frosting that comes on the side.
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