This Classic Corn Chowder Is Quite Resourceful
Source: New York Times
One of my favorite things my grandma taught me was mottainai, the Japanese philosophy of being resourceful and not wasting anything that might be useful. She’d save strips of pretty wrapping paper and yarn scraps to make beautiful collages; in the kitchen, the smallest pieces of leftover salmon or beef would be made into onigiri or ochazuke. Mottainai is just as much about being creative as it is about being…
This is aggregated or syndicated coverage. Reporting and media belong to the original publisher.
Read the original source at New York Times