Mostly I keep the fish stock made of some fish borne and prawn shells which I used for my dinner in my fridge.
This broth is basically not for Japanese dish but I love to arrange the taste for fitting Japanese flavour.
Then I made a risotto based on the seafood broth adding white soy and porcini for twisting the total taste.
These caviar are hand made and actually they made of Asian chilli sauce and agar.
Simple method but unique impression.
I hope you all had a lovely start of this week.