Shredded tofu, celery, and carrots mixed with sea salt and a few teaspoons of sesame oil. If you make this, let it sit for an hour or so to let the salt melt and distribute evenly. You can find shredded tofu in plastic packets near the other tofu in most Asian markets. The package is usually clear or has a clear window so you can see what you're getting.
Peas are in season! I feel like summer really came early this year. We bought a huge bundle of pea shoots at the Ferry Plaza Farmers' Market this weekend and a few pea pods were mixed in with the shoots. The FPFM is expensive, no doubt, but at least what I'm getting is always stellar. When I buy this at Chinese markets, I often spend a good twenty minutes picking out tough stems and yellow or molded leaves. By the time I've removed all the inedible parts, my initial "savings" has probably been negated. Plus, these tender young shoots are just plain tastier.
Latest obsession: Tamaki rice. J's been curious about the recent rice hoarding, so he looked up Tamaki and found out that it's the higher end model of the more famous Calrose. Tamaki is the Lexus to Calrose's Toyota, if you will. This makes some really tasty rice: soft, shiny, and sweet with plenty of bounce. Tamaki also makes an incredible Haiga rice, which is rice which has been hulled (so it's not hard like brown rice) but retains its germ (foor more nutrient density).
Mystery: who can guess what I'm making here?
2 comments:
Making rice milk?
amasake? fermented rice and yogurt?
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