Q: I have a few questions that have plagued me for over 45 years about my grandmother's prize-winning cake recipe. Unfortunately for me, it is my entire family's favorite birthday cake. That means I have to grin and bear this baby 10 times a year. I need help!
Q: Hi, you've got a great recipe on your website, How To Make Dashi Broth. Do you have any recipes on how to use the dashi broth to make an udon noodle soup just like they serve in Japanese restaurants?
Q: How do I store a batch of kombucha that is in the making (the scoby is working in the tea)? I have to be gone for two weeks and my new batch of tea is only three days into the process. Can I slow down the process by placing in a cool place? In the refrigerator, perhaps?
Q: Could you please tell me the difference between Thai fried rice and Chinese fried rice? Are there any traditional ingredients that distinguish either version? It seems they get conflated in American cooking.