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JAPANESE HOME COOKING: Bagna cauda provides whole lot of summer vitamins

THE ASAHI SHIMBUN

photo：Bagna cauda (Photo by Katsumi Oyama) Bagna cauda (Photo by Katsumi Oyama)

photo：Mix with wooden ladle, remove from heat when nice roasted aroma arises. (Photo by Katsumi Oyama) Mix with wooden ladle, remove from heat when nice roasted aroma arises. (Photo by Katsumi Oyama)

photo：Insert kitchen knife, twist to split open so surface holds sauce. (Photo by Katsumi Oyama) Insert kitchen knife, twist to split open so surface holds sauce. (Photo by Katsumi Oyama)

Bagna cauda, meaning "hot sauce," is an Italian dish where vegetables are dipped in a sauce warmed in a special pot. Instead of using anchovies in the sauce, chef Kuniaki Arima chose "shiokara" (salted guts and meat) of squid, an ingredient familiar to Japanese.

Read the Full Article at AJW