After I made a sweep of Seattle's Pike Place Market to create dinner for a company of local friends, one guest ― Tomoko Matsuno ― was intrigued by this shop-and-serve concept. She invited me to stroll through her family's market, the magnificently stocked Uwajimaya, and create an extemporaneous meal with my choices. Although the menu followed no specific ethnic pattern, what emerged as Tomo and I cooked was quite Asian from my perspective, very Western from hers. The refreshing and easy soup from that meal has had many a repeat performance.
Market discoveries inspire a new recipe
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