[pct-l] at the "edge"

[Betty Wheeler]

Diane,
Thanks for these details - greatly appreciated! It hadn't occurred to me to
carry toasted sesame oil, but that's a great idea -- terrific flavor in
even a small quantity. I'm going to try vegan versions of these very soon.
Betty



On Fri, Sep 13, 2013 at 6:49 PM, Diane Soini <dianesoini at gmail.com> wrote:

> Yoshihiro had this really good flattened brown rice. Looked sort of like
> oats. He says it is very difficult to find in Japan. I found some in an
> Asian market but it's Indian. It's called poha. Look up flattened rice on
> wikipedia and that's what it is. I have not tasted this product yet, but
> Yoshihiro's rice was really good so I'm hoping the Indian version of it is
> okay.
>
> Yoshihiro soup:
> Water in a pot
> Add some chicken broth granules
> Add some dried green veggies and seaweed (I've dehydrated bok choy and
> green onions and have hijiki and wakame but anything will work. I don't
> know what Yoshihiro's greens were.)
> Add some wild onions and/or mushrooms if you've been lucky enough to find
> some
> Boil
> Add a little arrowroot powder to thicken it up
> Add a little toasted sesame oil for flavor
>
> That's the soup. The fewer ingredients you have, the poorer the soup gets
> until you have poor-man's soup.
>
> For the rice dish:
> Augment the basic soup with whatever meat product you can get. Yoshihiro
> could get chicken and beef in similar packets we get tuna and salmon, but
> his chicken and beef were seasoned with soy sauce and whatever else. Pour
> this over the flattened rice and let it sit for a little while. You'll have
> a tasty Japanese meal.
>
> For the potato "salad":
> Dehydrated potato flakes (we'll just have to use mashed potatoes)
> Add a little cold water, barely enough to get it reconstituted.
> Add a generous portion of mayonnaise.
> Add tuna.
> Eat up!
>
>
>
> On Sep 13, 2013, at 6:18 PM, Betty Wheeler wrote:
>
>  I would also like to find out about the "flattened" rice and 'all kinds
>> of dried greens" -- I'd love to hear enough info to allow me to find and
>> try those out. Brand name, source, or other info, please? Anything worth
>> telling about that is key to "Yoshihiro soup?"
>> Betty
>>
>>
>> On Sep 13, 2013, at 7:21 PM, Diane Soini <dianesoini at gmail.com> wrote:
>>
>> > ... The food he cooks is great! I learned a
>> > lot from him this summer. I've got all kinds of dried greens now for
>> > my "Yoshihiro soup" and I found some flattened rice similar to what
>> > he brings.
>>
>>
>