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  1. They are certainly similar and probably a related species if not identical to what you're looking for; moki beoseot is, according to my cursory search based on the words on the packaging, tree ear mushroom, and it looks just like I'd expect wood ear mushrooms (or kikurage in Japanese) to look.
  2. Assuming a quality tea, the main problem with resteeping is that there's barely enough tea in most teabags to properly brew a typical cup. Most teabags have at most about 2 grams of tea, which is probably fine for the 100-150ml size teacups of a Victorian past, but barely provides adequate results for the typical 12 ounce coffee mug. The cheaper teas used in mass market teabags mask this effect a bit because they are usually broken leaves, which shortens the infusion time at the cost of flavor complexity thanks to the larger surface area. As a result, if you're brewing in a mug, black teas on
  3. JasonTrue

    Yuzu juice

    Yuzu juice works nicely in salad dressings; I usually do a simple dressing with a little mustard for emulsification, honey, and olive oil. An alternative involves shallots or onions, mustard, honey, a little soy sauce, and a neutral oil. It also works in cocktails in place of lemon, if it isn't full of preservatives or salt. (If it's 100%, it shouldn't be). I use it when making ponzu, but the zest is actually more important than the juice in a good ponzu, so I usually end up zesting a meyer lemon when in the US, since fresh yuzu are only rarely available and are very expensive in the Northwest
  4. As for the regionality of this bread, I don't think it's particularly specific. I lived in Hessen, quite central, and the pumpkin seed bread was quite common. I'm pretty sure I saw similar items when visiting Hannover this year. I didn't really spend much time in the Southern part of Germany, other than short trips many years ago, so I'm not sure whether it would be more or less common there. There are some shops that have more multigrain options than others, though.
  5. There's a place in Lynnwood that a friend of mine likes called Sea Salt Superstore. I haven't been there yet. I buy a few types of salt at World Spice Merchants on Western under the Pike Place Market (alderwood smoked, Himalayan and several others were available). PFI, Metropolitan Market, and on occasion, Whole Foods or PCC will do the trick, too.
  6. Yep, that's the one. Del Cook Cuisine de Nose. (It may also be their house, if I'm not mistaken). There's an old-school Japanese restaurant right next door, also in a house, and the obaachan who runs it has been known to dive for abalone for the night's dinner, or to go hunting for matsutake in the woods (which she traded for beer the time I was there). When I went there, it was also quite interesting to see a difference in perspective on what's important when building out a restaurant. Del Cook's kitchen is really, really small... I think my home kitchen may be roughly the same size, though
  7. I suspect the more traditional and the more high-level, the more difficult a barrier it will be to crack. However, I did meet a Canadian guy who runs a French restaurant in the rural outskirts of Osaka once who said that if I ever wanted to stage in Japan he could introduce me to the family that was financing his restaurant, as they also owned some more conventional Kyoto-area Japanese restaurants. This was on little more than a connection from an acquaintance of mine, a couple of email exchanges ahead of time, and after speaking to the chef and his wife after dining at his restaurant. It wasn
  8. One of my favorite phenomena of all time was a recipe on something like AllRecipes.com for boiled water, featuring all sorts of commentary from people who complained that it was tasteless, or the best recipe for boiled water ever, and included obligatory commentary from the "I'll substitute anything for anything and rate your recipe as if my substitutions are exactly the same" crowd... "Yeah, I really like this recipe, except that I substituted chicken stock for the water and added salt and pepper and some fresh herbs for seasoning. It's great! 5 stars!" As for me, I'm pretty idiosyncratic. Th
  9. I can't imagine pistachio seeds, but there are a lot of pumpkin seed roll variations. Kürbiskern-Brötchen would likely be the proper search term. It's often a whole wheat and rye base (probably 50-50 or so) blended with a sourdough culture of rye and ordinary yeast. Although it's possible to buy prepared sourdough in Germany, you can make the rye culture yourself much as you'd prepare a wheat sourdough, but it's typically not used for leavening as much as it is for relaxing the rye from the resulting acidity, and improving the flavor. Most German breads other than the cheap poppy seed refined
  10. My favorite preparation of good-quality fresh shiitake is simply to grill them, either over a small charcoal grill, or in a cast iron pan, until they're lightly charred and slightly sweaty. I serve them with freshly grated ginger and good quality soy sauce. When I stayed in a hot spring in Gero, they served each table a log with shiitake growing out of them, and we grilled them ourselves. It was simple and perfect. A mustard-based sauce can also work well. If you can spare the effort, it's nice to facet them with a knife, usually in 3 facets. I made just 2 facets in this version: Shishito to S
  11. JasonTrue


    I'm far from skilled in presentation, but for improving the honey presentation, drizzle it from far higher than you would normally be inclined to and move slightly faster than you think is comfortable. You should be able to create a thin cross-hatch like pattern with a little practice. Try it on an empty plate a couple of times before doing the real thing.
  12. JasonTrue

    Keeping Tofu

    I recommend changing water daily, but I'm usually too lazy to do that. It can extend the life a couple of days. But basically, tofu realistically only has a week or two of "good" life before you open it, and is usually only in nice condition for three or four days after opening. If it's not airtight and not in water, it will go bad sooner. In my area, tofu blocks vary from 200g (1/2 lb) to 700g (about 18 oz, or 1 1/8 lb) depending on which company makes it, and whether it's soft, momen, or that obnoxious extra-firm stuff that seems to sell best in the US. When I have too much tofu, I sometimes
  13. JasonTrue


    Only a few. But more importantly, nobody's publicly released anything remotely incriminating so far. No contract language that substantiates these claims, no names of representatives, no recordings of conversations. The lack of any supporting evidence aside from paraphrasing of mostly second-hand accounts makes me deeply suspicious.
  14. JasonTrue


    I'm fairly convinced that the lawsuit claims are very close to baseless, but there's certainly the possibility that a few ad sales people misrepresented what ads can do; it's far more likely, considering the contract that you have to sign before cutting a deal explicitly says you can't have things deleted because they disappoint you, that potential advertisers interpreted the pitch the way they wanted to. Any sort of Bayesian filtering mechanism that prunes content for any reason is open to claims of bias; I recall a spam filter was once accused of intentionally being designed to block an elec
  15. I'm not sure why coconut oil is healthier than cream or cocoa butter, but I'll leave that aside for the moment. The white chocolate ganaches bring out more matcha flavor, since the bitterness of the cocoa mass is replaced with matcha. I've had dark and milk chocolate infused with matcha, and they are usually very, very subtle. I'm not a huge fan of heavily cooked matcha, because once you add heat the matcha starts to age quickly in an unflattering way (the "fishy" taste one poster mentioned). In my experiments, and with one of my vendors products, we tried to add matcha to our white chocolates
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