File:Alinea - COURSE 18.jpg

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TIME 10:16

JUNSAI, bonito, soy, mirin

Dashi broth with junsai, the young shoots of the water shield, which provided a tapioca-esque texture.

Sue Wen: This was briny, delicious, and refreshing -- similar to some very fresh ikura roe I had in Kyoto several years ago -- and was the perfect followup to the Wagyu beef.

Matt: Definitely agree with Sue Wen.
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Source Flickr: COURSE 18
Author Matthew Hine
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This image, which was originally posted to Flickr, was uploaded to Commons using Flickr upload bot on 9 December 2012, 20:10 by Catfisheye. On that date, it was confirmed to be licensed under the terms of the license indicated.
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