tissue

There was an article in Saveur months ago about the cuisine in Sumatra that risjtefl is based on.

Also order the fries well done.

I've had this for dessert with coconut milk...

Hot fish casserole. Naeng Myum in the summer. Soon tofu pot with seafood. Black pork belly bbq.

I like julienned pear with my yukhwe.

The rice and garlic is stuffed inside the cavity of the chicken. It's supposed to be very nutritious. I had it in Korea on my trip, so delicious.

Make spinach with gold/silver egg sauce. It's very delicious.

Slice them and serve them with soft tofu, cold. Sprinkle some scallions and drizzle soy sauce. If you want, you can add bonito flakes.

enoki wrapped in bacon and grilled is very yummy.

It's good in salad dressing.

A lot of the best dishes are written in Chinese and posted on the walls.

The big ones are the Cantonese seafood ones that do dim sum for lunch. Good Shanghai or Szechuan restaurants tend to be a lot smaller in size.

This oil is used for a dish called sesame oil chicken, it should be more expensive than regular sesame oil. It is a Taiwanese dish. Or there are variations of it like sesame oil liver or sesame oil kidney. It tastes best made with no water and all rice wine. People like to traditionally accompany this with somen-ish noodles (mien shien) but I don't like it as much because you have to eat it really fast or the noodles grow in size.

Wan Chia Shian dark soy sauce.

winter melon in soup

I tried the TJ one. It's pretty good but takes a little longer to cook.

Has anyone ever tasted Akai rice?

I like pea shoots too. The big kind, stir fried with whole cloves of garlic.

Heehee. Funny.

I like purple rice. Very good, a bit nutty and stickier in texture.

Because I tasted these cockroach looking things one time. I was assured they were some type of shallow water crustacean. I only had one; I was so grossed out by it. But I still hid some in my friend's bibimbap...

taro is light purple with darker purple flecks, not white.

I sent back wine (chianti) once that tasted and smelled sort of like soy sauce. Is this heat damage?

Is the village in Hokkaido?

I add soy sauce depending on what type of furikake I'm using. I always add a little bit of scallions for flavor, or a little grated young ginger. You are right. I like the contrast in texture which is why I love the sesame seeds play against the softness of the tofu.