New designs have been added to the chrysanthemum-shaped tableware series, which is one of the most popular products of MUSUBI KILN.
The “White Chrysanthemum” series, previously available only as a Sauce Plate, now includes a larger size plate and bowl. The surface has an elegant luster and is very beautiful.
The ” Twin Chrysanthemum” series, which has been sold out for some time, now has two new patterns.
We have a limited number of these so don’t miss out!
MUSUBI KILN’s Dining
New cooking idea from “No Recipes”
With summer winding down, I’m looking forward to getting out my dutch oven and firing up the oven for the cooler months ahead. This week’s recipe doesn’t take long, but it does involve some processes we’ll be seeing more of during autumn and winter.
I’ve shown you an easy way to do chicken teriyaki with boneless cuts of chicken in a frying pan, but the method doesn’t work very well with wings. That’s why I’ve developed a 2-step process that makes these gloriously glossy teriyaki wings. Most of the work can be done in advance, making it perfect for game days and get-togethers.
In the first step, you braise the wings with a handful of ingredients for about 15 minutes. This seasons and tenderizes the chicken while rendering the extra fat from the skin. Then you just pop them in a hot oven for another 10 minutes to brown the skin, and you’re good to go!