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a generous
quartMedium
Published 1985
Since the Japanese have an aversion to animal fats, they prefer to use lean necks and bones when they make stock with a meat base. Still, the Japanese tend to be queasy and want to leach out any residual impurities with salt and a “rinse” of boiling water before cooking the bones. The subtle chickeny infusion that results is used in a number of soups and several simmered dishes.