At Adana in Seattle, chef Shota Nakajima riffs off a Japanese dish, saka mushi (meaning “to be steamed in sake” in Japanese), prepared with local Manila clams. He adds local butterbur sprouts for an extra dose of fresh, bitter flavor.
For full story, visit: http://www.theepochtimes.com/n3/epochtaste/2244232-where-the-wild-plants-are-spring-foraging-brings-pizzazz-to-chefs-plates/
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