Cool the soup and refrigerate until ready to finish (up to 2 days). When you’re ready to serve, bring the broth back to a boil, add the noodles and follow the recipe directions from there.
author of the cookbook “Wafu Cooking: Everyday Recipes with Japanese Style.” (Rick Poon/Knopf via AP) This image released by Knopf shows a recipe for Japanese Italian wedding soup, from the cookbook ...
Slipping in an ingredient on the sly is also a Japanese ... She sneaks sake, soy sauce and ginger into her Italian Wedding Soup, a dish she learned from relatives on her grandmother’s side ...
As the workplace evolves, compensation alone is no longer enough to stand out. Employees are seeking employers who offer a comprehensive approach to rewards—one that supports their financial, mental, ...
Slipping in an ingredient on the sly is also a Japanese tradition, one called kakushiaji. It means “secret flavor” but Japanese cooks think of them more like secret agents, Sakai said. “I call them ...