We are away in Japan for a couple weeks. Here are some pictures from the Tohoku Kizuna Festival in Morioka, Japan.
Kozmo Kitchen makes broth from scratch with kombu from Hokkaido (the best!). To make richer flavor we sometimes blend kezuri gatsuo (bonito flakes) or mixed fish flakes. Talk about natural umami bomb!
I am a Japanese native following her dream of bringing Japanese home cooking to Seattle. I love sharing the culinary traditions I grew up with. Making people happy through great food and dining experiences. And creating that feeling of family and home that only a nurturing hand crafted meal can provide. I see a world where everyone can make Japanese home cooking a part of everyday life that brings warmth, comfort and joy. Please allow me to share it with you.