
I’ve talked about yoshoku (a dish that is a Japanese take on a Western dish) before, and the Japanese gratin is a great example of this. Gratin originated in French cuisine and is any dish that is topped with cheese or breadcrumbs, mixed with bits of butter, then heated in an oven or under the broiler to form a golden crispy crust on top. The most common Japanese gratin is one made with macaroni, chicken and vegetables in a white sauce with cheese on top, though my favorite is made with shrimp instead of chicken. I recently whipped up a batch, but used my new favorite secret weapon: shoyu koji. [Read More…]
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