Missing Japanese flavour? Stack veggies in layers in a pot and simmer it – Mina Toneri (Part 2)

Mina Toneri, a cooking expert from Nagano, Jappan, teaches a Japanese cooking method called Kasane-ni which literally means simmering in layers. Broadcast on the 3rd of April, 2018.

Mina using a Suri-bachi, a Japanese kitchen mortar Source: Mina Toneri

Source: Mina Toneri

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 tells us how non-Japanese people react to the cooking method and shares her future plans and life-long “experiment” as a Kasane-ni expert.