|Posted on December 7, 2013 at 12:50 AM|
As a child, I used to love looking inside my grandmother's pale green kitchen cabinet of seasonings and utencils. It was an old cabinet that my mother tried to get rid of, but my grandmother rescued it, and put it in her kitchen to store food. My brother stuck war plane stickers on the glass. Grandmother had everything she needed in that cabinet. It was like a treasure box. My pantry is not in one place like hers. I keep my salt, pepper, sugar and soysauce on my kitchen counter. The bottled staples like soy sauce, sake, mirin (sweet rice), and rice vinegar, and the oils, are on the shelf next to the range. The dried staples - bonito flakes, seaweeds, noodles, and beans fit snugly in one of my kitchen drawers. At least everything is within reach, except my aromatic fermented nuka pickles and miso, which I keep in the garage. All my grains and flour are kept in the fridge or freezer, year round to ensure freshness.
Categories: Basics - Broths, Sauces, and Marinades