Hey guys, here’s my humble version of takana fried rice. I’ve had this dish a number of times at Musha: A little Japanese restaurant not far from where I live in the Santa Monica area, LA. They serve traditional homemade style food, warm and cold dishes. The ambience is awesome and I really love that place. When I order I tend to gravitate towards the same dishes every time I visit which isn’t hard. The portions are tapas style so it’s pretty easy to sample your way through their entire menu in a few visits and find the dishes you really like.
Yep… hot sauce making has taken over my life and so has fermentation. If you haven’t tried either and are hesitant well… put that hesitation aside and dive in. In my opinion, fermented hot sauces are superior in taste to their vinegar-acidified counterparts. There’s that extra complexity in the flavor that just can’t be described. And I’m not even gonna get into the whole health aspect of eating fermented foods. I’ll leave it at… probiotic, etc, etc. This is gonna be a really quick post guys… there’s seriously nothing to it. Let’s make some awesome hot sauce.
One important fact, at least important to me: This is the 4th taco post on this blog which could possibly be interpreted as a lack of interest in the subject. Quite the opposite. Tacos are a pretty standard in my daily diet, specially recently. I love them. As you know, they’re easy to make and there are so few rules involved that they’re also almost anxiety free, specially if you fear the criticism of the purists out there. I don’t mean to oversimplify them. There are successful and disastrous tacos out there but if you keep things simple, work with good ingredients and follow good cooking technique expect success. If you want to take a look at some more convoluted and risky if not exciting taco recipes… check out my sous vide lamb shoulder asada tacos or my second taco recipe, the wonderful sous vide swordfish taco. Anyways, get about 20 shrimps at the store and follow me.
I love lacto-fermented vegetables. Homemade sauerkraut and kimchi are fun to make and one of the first things I got into when I started this cooking blog. Along with bread making, vegetable fermentation has always been fascinating to me. Recently I’ve started experimenting with a broader spectrum of vegetables, spices, seasonings… the combinations are endless and the flavor profile that can be achieved are incredibly complex. Fermentation, aside from all the health benefits and the preservation perks simply makes things taste awesome.