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Posted By: Jan Opdahl

 Hot pot turns into a tea pot! A friend of mine made some shoyu braised pork with tea once, and that gave me an idea of using tea in cooking, which I had not done before at all, save for eating ochazuke (tea with rice) which doesn't really count as cooking. Taking advantage of the thinly sliced meats available here, I decided to do a <...

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Posted By: Jan Opdahl

When I cook, I often ad lib or improvise, swapping ingredients here, loosely measuring there. Sometimes it works and sometimes it doesn't, but that's the fun of cooking to me. Looking up the meaning of ad lib, it comes from the Latin ad libitum, translated as "at one's pleasure." I love that. That's what cooking is all about to me. Mich...

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Posted By: Jan Opdahl

Fuki (butterbur) is ubiquitous in the markets come spring. The other day, a neighbor gave us a bag of these green stalks since he had been visiting his elderly mother out in the countryside. I thought a simmered pork dish would go well with this spring vegetable so I began the rather laborious process of prepping the fuki.

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Posted By: Jan Opdahl

Char siu? Charred shoe no matter what my daughter says. The other day, I attempted making homemade roasted Chinese-style pork and she laughingly described its look as a "charred shoe." Given there were some blackened edges and the color was not your usual bright vermillion shade of red like the strips of pork hanging from Chinatown markets, but ...

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