Mindblown: a blog about philosophy.
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Where can I buy traditional mochi?
This is a list of businesses that sell komochi, traditional plain, non-sugared, round-shaped mochi. This is used in ozoni, toasted and eaten plain, or with flavorings. Fresh mochi can be eaten fresh, right after being pounded, when it’s warm. Once it’s cooled, it is re-heated in a pan or microwave, to soften the rice. Frozen,…
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Brown Kingdom: Macy aka Sunset aka Cesar Chavez Ave
There was this blog, Brown Kingdom, written by Lonewolf, which documented about old LA Chicano gangs. They had an article about the Macy area, but it’s gone now. An archive was up on a site prohibited by Facebook, so I’m pasting it here. Lots of info about the old and new Chinatown areas. This is…
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White Mold on Umeboshi (is Probably Yeast)
(I really don’t know where to put this, so I’m putting it on this site, which makes some sense, I suppose.) My mom makes umeboshi, and we have a ume tree, so it’s cheap to do, and tastes good. Lately, we haven’t had good yields, so she used some ume that had fallen, and had…
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How to Make Tsukemono Shiozuke
Basic cabbage tsukemono is made with salt. The amount of salt is 2% to 3% of the weight of the cabbage. If you are going to add water, go around 3%.
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Easy Tsukemono
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Easy Japanese Pickled Vegetables, Cabbage
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How to make Tsukemono Pickled Cabbage
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Japanese Pickles 3-Ways
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Otsukemono Japanese Pickle Press Video
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