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Foodstory's Yoko Isassi on her Downtown L.A. Cooking Classes + The History of Sushi
1 year ago by Clarissa Wei
It's a Saturday evening and Yoko Isassi takes two slender bottles out of her refrigerator. Inside are dark waves of kombu, or kelp, sitting in a faint greenish brown broth. "This the dashi stock that I made," she explains to the gro...