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technekai: kabocha squash cake 6: let sit, then gently unmold
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technekai: leftover squash forever
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technekai: kabocha squash cake 5: steam the sucker
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technekai: kabocha squash cake 4: blend until smooth
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technekai: kabocha squash cake 3: puree the steamed flesh
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technekai: kabocha squash cake 2: prepare cake ingredients
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technekai: kabocha squash cake 1: cut squash into manageable chunks
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technekai: hijiki, carrot, chicken. rice. boiled spinach, sesame. avocado in kelp-lemon marinade.
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technekai: tomato, cucumber salad in spicy-sweet sauce
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technekai: salmon cured in lemon-kelp mixture over avocado, shiso, arugula salad
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technekai: soba noodles, crumbled tofu
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technekai: onigiri, grilled scallion and shrimp with dipping sauce
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technekai: polyphonic soup invention
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technekai: miso eggplant, garlic chicken, white rice
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technekai: ingredients. eggplant. shitake. scallions.
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technekai: stir-fry eggplant
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technekai: eggplant, shitake, broccoli
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technekai: cloudy sake, eggplant-shitake-broccoli, miso-broiled cod, brown rice
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technekai: seaweed salad a l'anick, eggplant sautee
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technekai: kajiki saikyo yaki, rice, green beans with garlic
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technekai: two days later, swordfish ready to be grilled
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technekai: ...final layer of cloth, more miso paste. leave for 2 days on fridge
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technekai: ... a layer of cheesecloth, then the fish...
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technekai: miso and rice wine paste on bottom...
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technekai: swordfish
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technekai: curry lime shrimp red pepper, rice, kabocha squash purée
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technekai: 2nd course: umeboshi cod and salad
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technekai: 1st course: miso soup w/ littleneck clams
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technekai: brown rice, moyashi, shrimp, mystery broccoli-cauliflower
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technekai: soba noodles with chives, peas, chicken, young garlic, hijiki, carrots