In the quest to be able to make a fishy dish with beans I went in search of seaweed. Found some nori sheats at an Asian sushi restaurant and suddenly this very expensive ingredient opened up a whole range of new Asian tastes.

Lets be honest, sometimes it’s not what you would expect, the Asian palette is used to different feels from birth. Seaweed does not have the taste of fish but you truly can smell the sea, it leaves a fresh taste to the dish.

We did not throw the togarashi out but we also have not made it again. Maybe we used too much ginger…

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