Our schedule was a visit to a mirin factory and tamari brewery arranged by Takehiro. We expected it to be awesome, and not only did it not disappoint, but instead was above and beyond what we expected. We started at...
When I first started cooking—some 20 plus years ago now—I fell in love with the world of ingredients that are available to professional chefs. I’ve tried fresh-pressed Umbrian olive oil, and watched pastas being extruded through bronze presses in...
