What is Umami? Ponder the oyster. Tom yum. Carne asada. All umami. Don't try to define it! Just surrender to the addiction; savor the flavor implosion.
kayoko: We went Gaga on his ass. http://www.youtube.com/watch?v =d2smz_1L2_0
Paystyle: Fredo, as usual you are a resource of all things pertaining to the Gentlemanly arts!
sakura: OMG, my mum told me the same thing about the R months, although it was ‘ER’ months in her...
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Loading ...August 30, 2010
This title might be deceiving. You know I cook a lot, from lazyass to the it-will-take-all-day kind. But fish is something I’ve never explored much. As I mentioned last week, something about the eyes, the mouth, and the flesh freaks me out. In Japan, where fish supply is abundant, most people buy fish
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August 23, 2010
Thursday, another start of a four-day weekend, was spent in the kitchen. It was gorgeous outside, and it would have been a perfect day to lay on the beach, but all the travel, sand, and that return trip with sand stuck in your butt crack didn’t sound too
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August 16, 2010
Although this month is designated for sloth, I don’t work Thursdays or Fridays this month so I have too much free time on my hands. I can’t think of anything else to do but stay in the kitchen. People think I’m a social butterfly, but in reality, I am
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August 9, 2010
I mention all the time that there’s a Greenmarket every Wednesday outside of my work. There’s an awesome Korean-owned farm, who always have Japanese cucumbers, eggplants and shishito peppers. This season, shiso is abundant as well. I only buy shiso there since everything else is extremely expensive. On top of
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August 4, 2010
Working for a non-profit gives us ample opportunities to drink during work. With all our donor cultivation/ post-program/ gallery opening receptions, the building is filled with booze, literally, all the time. Sometimes when we work late, and hear (or smell) a gathering going on, we go downstairs, get a glass of wine,
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July 26, 2010
Summer is here. A very fucking uncomfortably hot summer is here. I am not young enough to go out to the beach and lay out all day any more, which pisses me off. However, staying young-looking requires me to wear a lot of sun screen. What is it to get old? It’s
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July 19, 2010
Do you remember my pickle pear liqueur, which turned out to really be called sickle pear liqueur? Making fruit liquor is pretty easy. In Japan, when green plums (unripened plum) are available in June, many people make their own umeshu (plum wine). I know
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July 13, 2010
My friend Futoshi came back from Japan and brought some of the newest and weirdest junk food from the motherland.
In recent months, the most popular food item in Japan is apparently the edible chill-infused oil or 食べる辣油. I saw articles about it in newspapers everywhere– Japan’s major condiment brand Momoya, came out
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July 12, 2010
I’ve been in the US for 14 years, and I have pretty much tried all of what this great country has to offer for the kitchen. As you remember, from Smart Lidz to vegetable-life-prolonging bags to cheap
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July 5, 2010
In Japan, people give gifts to each other on many occasions. Don’t you have one or two Japanese friends, who give you gifts whenever they return from Japan despite the fact that you’ve never given them anything? You thought, “This is awkward, do you like me or something?!” right? I have no
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Happy Hour
Japanify
ReCPY
Culinography
Slightly Peckish
Tap This
Umamiventure
Fridgin Out
Packaging Whore
UM Recession