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Bone marrow, chestnuts, tonburi, pickled honshemeji | by thewanderingeater
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Bone marrow, chestnuts, tonburi, pickled honshemeji

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Yes, it's a very small portion.

It's very delicately flavored since bone marrow itself is on the bland yet fatty side. The chestnuts gave it some crunch; the tonburi (those little caviar-like things on top) imparted a subtle astringent flavor, as well as the pickled honshemeji (that's a mushroom).

 

To read more, please click here.

 

© 2007 Tina Wong; The Wandering Eater. All Rights Reserved.

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Taken on December 28, 2007