I had a meeting in a part of town that I am not often in - and full of all sorts of asian groceries and food outlets spread through the area. While I was there I picked up some shiro leaves* for #fermentation and some of those large white Chinese bowls - the type that were used in lots of restaurants in the 1980s as they were only a few dollars each in the Chinese shops. I used to see chefs rush in to the Asian groceries in the Central Market and come out with arms full of the bowls.

Anyway, I love them for Winter soups, and only had 1 bowl left. They are harder to find now, so I was glad to find them.

Like this (pic)

* I heard Kirsten Shockey say today that she has 16 year old fermented shiro leaves and they are so. very. good.

#food