September 25th, 2017

Myoga

In Kochi myoga is used in a dish of bonito tataki and around the country it’s used in different, sometimes overlapping ways. It’s a summer  bud in season June/July so that’s were the cues for its uses lie perhaps finely sliced and sprinkled over somen noodles or even pickled. It’s dynamic, bright herbaceous tang also does […]