Infusing a Sauce with Smoke

I love smoky flavors–one of my standby snacks in the summer is a quesadilla with cheese, a few slices of local ripe tomatoes, and a few dashes of Bufalo chipotle hot sauce. Looking for a way to get smoke without “fire,” I recently tried using lapsang souchong tea–a tea which has been dried over a […]

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Japanese Dinner with Elizabeth Andoh

Last week I attended a special program arranged by the Japan Society that was a collaboration between cookbook author Elizabeth Andoh and the Medicine Eat Station in downtown San Francisco (which closed not long after this event). The inspiration for the event was Ms. Andoh’s new cookbook, Washoku. But after hearing her speak, I think […]

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Curry, Japanese Style

“Curry rice” is everywhere in urban Japan: in the train stations, in the grocery store, in office cafeterias. Curry has been known in Japan for almost 150 years, but has only been a staple since about 1931. The Lonely Planet World Food Japan book (out of print) recounts some of the history of curry in […]

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