Local Chefs Share Secret Ingredients
BY OMAR SOMMEREYNS
The average American kitchen may contain crispy romaine hearts and bouillon cubes to make basic stocks, but will it necessarily have sheets of kelp and dehydrated bonito flakes? Unless you’re a true Eastern-cuisine buff (or have relatives in Osaka), it’s probable that those latter, somewhat recondite items aren’t crucial to your weekly grocery list; yet for others, they’re essential. Miami’s matured, global restaurant scene includes sundry Asian food options. We contacted some of our top local Asian chefs to dish on their favorite vital Eastern ingredient, where the laypersons among us can buy it, and what, exactly, we should do with it....
photography by kang kim