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  • Big Disk of Pu Erh Tea

    I got this $9 disk of tea, and it’s pretty good. I don’t recall the name, but it’s at a couple of the local Chinese/Viet markets. To make it, you break off a chunk that’s a couple tablespoons. Then you break and crumble that into smaller pieces. To brew pu erh, it’s Chinese style. The…

  • How to Make Japanese Style Curry Roux

    This is a super basic roux-based “curry”. The three ingredients are fat, flour, and curry powder. You can optionally add salt and soy sauce, but I never do. Over low heat, heat half a cup of fat in a frying pan. You can use anything, but lard seems to be the one used in the…

  • Authentic Sushi

    Someone on FB was asking, so I answered. Futomaki and inari (without complicated fillings), is the OG Japanese American sushi from the early 1900s to the 1980s. The other common one, which seems to be the main sushi at temple and church bazaars until the 1990s, was chirashizushi, which is more like a mixed rice…

  • Domain for Lease

    $500 per year.

  • What is the difference between shoyu and soy sauce?

    Is Shoyu and Soy Sauce the Same? Yes. “Shoyu” is just the Japanese name for “soy sauce”. It’s based on Chinese, “soy yu”, which means “soy sauce”. There are, however, many different types of soy sauce! You don’t realize this unless you live near a Chinese or Vietnamese market, because they tend to carry more…

  • Takana Riceball

    http://savoryjapan.com/wordpress/2011/09/takana-japanese-mustard-green-onigiri-recipe/ If you have a pickle press, it’s easy to make takana with mustard greens (they have them at the Chinese store if you don’t have a Japanese store nearby). Separate and soak the leaves for a few minutes in warm water, rubbing them to remove any dirt. Remove any rotting bits of leaf. Sprinkle…

  • 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,…