Nothing Goes to Waste in the Kansha Kitchen
KANSHA means appreciation, and one way of
demonstrating kansha in the
kitchen and at table is to avoid waste. Using food
fully means re-thinking your kitchen habits, focusing special attention
could -- and should -- be used.
Set the pan over gentle heat. As soon as bubbles appear around the edge, swirl the pan to be sure the seasoned broth covers the shreds and remove
the pan from the heat.
Allow the bamboo shreds to cool naturally to
room temperature, steeping in the warm seasoned broth. It is in the
process of cooling down that the bamboo shreds absorb the flavor of the broth. Use immediately, or transfer to a glass jar and refrigerate for up to 2 days.
Just before serving, drain the simmered shreds and toss them with either mashed uméboshi (sour plums) or minced kinomé (leaves from spicy pepper plant). The bamboo bits are also good tossed with a fruity olive and sweet balsamic vinegar!!!