We started with charred cabbage. We added cold brewed dashi. And rice. The rice was the vehicle for flavors. It tamed the bitterness and heady aroma from the cabbage. The subtle dashi delicately filled in the flavor blanks.
All Amazon links on this website are part of an affiliate program. Ideas in Food will earn a small percentage on any purchases made by visiting Amazon through our links. Thank you for supporting Ideas in Food by making purchases through our site.