More from last week: I’d bought a bag of chili-spiced rice crackers (kaki no tane) with peanuts for that dinner party the other week, but had forgotten to serve it. So for all of two weeks I was munching on it while I worked.
My special touch was to add little heads from niboshi, dried baby sardines used for making broth. You pinch off the heads and entrails before making the broth so it won’t taste bitter. Mari did all of them in a big batch, but I salvaged the heads before she threw them out.
Finished the bag today. I’ll have to head down to Liquor Mountain for more snacks. I’m getting a craving for more rice crackers — oh! — and those tough and chewy dried squid legs tentacles.