I want to thank @Anna N for reminding me of Wasa. At one time it was always in my house, but when I moved to where we now live, it simply was not around and I stopped looking.
This morning, I was making the marinade for tonight's Korean BBQ chicken, and discovered that I had no sesame oil. I returned from a quick trip to remedy that problem with Wasa, as well. After tucking the trussed chickens into the marinade (and weeding and top dressing the asparagus bed), here is what I had for lunch: Wasa with a spread made from diced kimchi and cream cheese, topped with sliced marinated mushrooms, pickled onions and the last of an open growler of 8 Days A Week.
This, I followed up with a second, topped with marinated sliced jalapeno. I would be hard pressed to say which one I liked more.
HC
