Matt Goulding, Roads & Kingdom
KYOTO, Japan—The meal begins simply, almost religiously: a bowl of rice, a plate of pickles, a pot of green tea. Pour the tea over the rice and take a sip, then pinch a half moon of daikon between your chopsticks. Later comes a plate of tofu scraps dressed with green onions and dried fish, a seaweed salad, and a small bowl of miso soup … READ MORE
Can a U.N. body save something as rare and special as a cooking style?
Share via:
Facebook
X
LinkedIn
WhatsApp
Email
