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Post by missteetheironchef on Mar 4, 2006 12:28:30 GMT -5
It's too good for this battle...Having the first sushi chef as the challenger. This fish is perfect for baking and frying (laugh) It's good to have the governor of the Kochi Prefecture to bring Bonito to the stadium. Sakai-san took Bonito seriously...and won the match.
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Post by mickster on Mar 4, 2006 14:42:06 GMT -5
Bonito fish made into dried flakes is one of IC Michiba's favorite bases for his soups, broths and sauces. I'd like to taste that.
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Post by missteetheironchef on Mar 4, 2006 16:30:52 GMT -5
Yeah me too.
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Post by allezcuisine on Mar 27, 2006 14:39:19 GMT -5
Ahh, Michiba is famous for his bonito broth!
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Post by missteetheironchef on Apr 5, 2006 11:28:11 GMT -5
Known as the "broth of vigor"
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Post by allezcuisine on Apr 5, 2006 12:43:25 GMT -5
He always adds sooo much of it too...
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Post by missteetheironchef on Apr 5, 2006 13:16:01 GMT -5
YUMMMY!
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Post by allezcuisine on Apr 5, 2006 13:25:24 GMT -5
Hence the word "broth of vigor!"
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Post by missteetheironchef on Apr 5, 2006 13:28:37 GMT -5
I never had a bonito, but I know his will be good.
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Post by allezcuisine on Apr 5, 2006 13:34:39 GMT -5
Ya know, neither have I.
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Post by kadaj on Apr 6, 2006 19:39:17 GMT -5
In Japanese it's called Katsuboushi broth. The challenger's dishes in his bio, looked amazing.
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Post by missteetheironchef on Apr 17, 2006 14:23:58 GMT -5
WOW!
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Post by allezcuisine on Apr 17, 2006 18:01:10 GMT -5
Sounds good.
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Post by kadaj on Apr 29, 2006 23:25:16 GMT -5
I had to go and get something to eat, his dishes looked THAT GOOD!!! MMM....
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Post by allezcuisine on Apr 30, 2006 13:32:30 GMT -5
Have you ever had Bonito kadaj?
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