October 7, 2022
By Olivia Horwedel, WSG Science Communications Fellow
The final recipe of the 2022 Sustainable Seafood series is a savory Japanese custard, known as chawanmushi, perfect for the cooler fall weather to come. The original recipe was created by Chef Theresa Yoshioka for Oregon Sea Grant’s ‘Eat Oregon Seafood’ Campaign. It ...
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