On 2015-08-30 03:51:13 +0000, cshenk said:

> I was pulling some things together for a Yahoo group and figured you
> all might like them too.
>
> My forays to Japanese cookery actually predate me ever knowing I'd live
> there eventually (early 2001- late 2007).

You lived there then? Or you live there now, and these are the dates
that precede that?

> Here is one of my earlier posts. I was making Dashi since my years in
> Hawaii (1986-1989). it's americanized here with a bay leaf and is a
> basic fish stock.

It's so easy to get kombu and real bonito flakes now, I've never
pondered alternatives. Never the less a good fish stock is a good fish
stock.

> Title: OKONOMIYAKI
> Categories: Japan, Seafood
> Yield: 4 Servings

We make okonomiyaki at least once or twice a month. It's different
every time and is always the "best ever"!