Mina Toneri, a cooking expert from Nagano, Japan, teaches a Japanese cooking method called Kasane-ni which literally means simmering in layers. Broadcast on the 27th of March, 2018.
In a basic Kasane-ni method, you cut vegetables and stack them by type in layers in a pot then simmer it with a pinch of salt. No added water. According to Mina, Kasane-ni will extract natural sweetness from each vegetable and brings harmonised, complex and subtle Japanese flavour to your table.
Mina says that Kasane-ni makes it possible for people living outside Japan to create Japanese gentle flavours by using local produce such as vegetables.
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