Posts

These are sitewide blog posts by the admin.

• 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… Read more: Big Disk of Pu Erh Tea
• 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… Read more: How to Make Japanese Style Curry Roux
• 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… Read more: Authentic Sushi
• 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… Read more: What is the difference between shoyu and soy sauce?
• Frontier Co-Op Pinhead Gunpowder Green Tea
  This was pretty inexpensive when I bought it – around $10 – and it had good reviews. I think I got it on Swanson Vitamins, but I think it’s also on Amazon. Overall, not a great tea, but about as good as Chinese supermarket bag tea, and roughly “Lipton” level US supermarket tea. Better than… Read more: Frontier Co-Op Pinhead Gunpowder Green Tea
• 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… Read more: Takana Riceball