Kloncke

Celebrating our usable kitchen, now that the water’s back on in the building, Ryan and I busted out a batch of otsu. With practice, we’ve refined our skills: his tofu frying is money, I’ve learned not to toss the cucumbers in with the soba noodle salad (to keep them bright green: they turn a murky brown when coated with the red cayenne) and my ginger-lemon-cayenne-honey-sesame dressing is extra-fly these days thanks to improved emulsifying techniques. Grateful to keep cooking and learning.

¡Bon probecho!