UnRecipe: Salt of the Earth Eats

We're definitely in the months where the notion of cooking over a hot stove is just not an option. But there's no reason not to celebrate ingredients while trying to beat the heat! This week's post is all about the magic of salt. It's a wonderful preservative and is a one-step miracle ingredient if you don't want to fuss with making a brine for a jar full of fresh vegetables. I'm parading the miracles of salt, but I'm also giving a head's up to a site I've been using as a great reference guide: The Japanese Food Report, which has been helpful for a lot of simple, everyday techniques.

The simplicity of salted radishes -- and not wasting any of the parts! - Photo by Wasabi Prime

FoodTrek: Gathering of Flavors at Kaisho

The term kaisho is a Japanese term for a place to meet or gather, but having a chance to further explore the menu at the Bellevue restaurant Kaisho, I would also call it a gathering of various Asian and Western flavors, and having them all meet for a delectable feast. I was doing the very arduous (not arduous) task of food/drink research and had the opportunity to sample several of Kaisho's dishes and cocktails. It was too much flava-flavor to keep all to myself, so I had to share on the blog. So here -- feast with your eyes, then  jump in your car and feast with your appetite!

East Meets West (and South) - Kaisho's Thai Fried Chicken and Kimchee Waffles - Photo by Wasabi Prime