Onigiri Musubi Gohan Ocha
Written by UltraSloth
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 […]
Written by UltraSloth
(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 […]
Written by UltraSloth
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%.
