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4
Medium
Published 1985
Wrapping and rolling one ingredient in another is a favorite technique in the Japanese kitchen. Unlike mixing or blending, encasing one food in another allows each ingredient to maintain its own characteristics while combining a variety of tastes, textures, and colors. Most often, the Japanese use only a few ounces of tissue-thin meat when wrapping another ingredient, but here’s a hefty roll similiar to a French galantine.