My pantry is cluttered with odd ingredients, a reflection of impulse purchases made after seeing recipes for “ultimately authentic” dishes I feel I have to make immediately. As I often don’t make these dishes immediately, I end up collecting tubs of tamarind concentrate and palm sugar (purchased for pad thai) and shrimp paste (for satay sauce) and fermented black beans (for mapo tofu).
Often these ingredients sit untouched for months (years), or they get dipped into, stashed in the fridge, forgotten, and ultimately unnecessarily re-purchased when I see that next completely authentic recipe I have to make immediately. It’s a vicious cycle.
A few unseasonably hot days last week had me craving chilled soba noodles with dashi, a favorite summer meal I first tried at Morimoto, where they make it with green tea soba noodles — SO good. After scouring my pantry and finding myself making the usual note to self — purchase bonito flakes and kombu promptly — I paused. Certainly I could make something that could satisfy this same chilled soba craving without going down my usual pantry-cluttering path.