It has taken the Japanese to make me love corn. I don't like corn on or off the cob and this summer in Toronto I just watched while my husband and friends delighted in gnawing it off the cob. Well here in chilly Melbourne in a Japanese restaurant Izakaya Den I had sweet corn kaki age - kernels of corn held together by a tempura batter, then deep fried and served with green tea salt. Fabulous.
2 comments:
jennifer,
how incredibly creative is that? i love it all: corn, salt and green tea! thanks for sharing.
allison
My wife makes this during the summer when we are having cold noodles. Dip it in Tsuyu with your noodles.... yes, it's fantastic.
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