Does anyone know what this is? I thought it was dried seaweed and onion, but when I added it to my miso soup it made everything thick and gummy. Is there some kind of starch in it? I brought this in Japan, needless to say I don't speak Japanese :-)
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.