Santoku i got our of curiosity. Any idea what it is?
I'll give my favorite couscous salad recipe to whoever can help
Yet another kanji thread but with a prize at the end.
- Thread starter minibatataman
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Santoku i got our of curiosity. Any idea what it is?
I'll give my favorite couscous salad recipe to whoever can help
If you got it years ago and it's stainless, pretty sure it's this(navigate through bottom right)-
https://www.hokiyama.com/sakonBrand/hamono got merged so now it's a series under bigger name, I personally like their brand name/caligraphy, which literally means white plum.
https://www.hokiyama.com/sakonBrand/hamono got merged so now it's a series under bigger name, I personally like their brand name/caligraphy, which literally means white plum.
The knife is stainless clad but carbon core, it is however old
It reads Shiraume (or hakubai) no saku 白梅之作 so the work of Shiraume so probably from Hokiyama factory as dragjp suggested!
I'll share it here since people have been so helpful
To make about 5 or 6 big portions I start with 200g couscous. I like to fry a bit of garlic, tomato paste, paprika, and ground coriander in a good amount of olive oil. Toast em up and add a cup of stock. Boil. Dump couscous, cover, let it steam off the heat for 5 - 10 mins. Fluff with a fork. For veg I add diced tomatoes, cucumber, green and red onion. Optionally a can of chickpeas and artichokes. For herbs, I do 2:1:1 parsley, coriander, and mint. Lemon juice and olive oil, finish with olives and feta.
To make about 5 or 6 big portions I start with 200g couscous. I like to fry a bit of garlic, tomato paste, paprika, and ground coriander in a good amount of olive oil. Toast em up and add a cup of stock. Boil. Dump couscous, cover, let it steam off the heat for 5 - 10 mins. Fluff with a fork. For veg I add diced tomatoes, cucumber, green and red onion. Optionally a can of chickpeas and artichokes. For herbs, I do 2:1:1 parsley, coriander, and mint. Lemon juice and olive oil, finish with olives and feta.
