These springy udon noodles get their color from a freshwater algae.
These udon noodles may look much like ones tinged with matcha, but their deep moss hue actually comes from green algae.
Chlorella Udon Noodles by Sun Chlorella contain the freshwater algae known as chlorella that’s billed as one of the newest superfoods that’s rich in minerals and vitamins like D and B12.
I had a chance to try samples of the dried noodles, which cook up in all of 5 minutes. Drain, then rinse in cold water, and they’re ready to use in soups, stir-fries or salads.
Make Burma Superstar’s famous tea leaf salad — in the comfort of your own home.
If you’re a fan of Burma Superstar’s signature Burmese tea leaf salad, you’ll be glad to know it’s never been easier to make a version at home now.
No more hunting around fruitlessly for fermented tea leaves or any of the other specialty ingredients needed. Burma Superstar’s new Burma Love Foods Company has put together a Fermented Tea Leaf Salad Kit. It’s vegan to boot.
The kit.
The kit, which should be kept refrigerated until used, comes complete with the already made fermented tea leaf dressing made with organic tea leaves, as well as Burmese Crunchy Mix, which is a blend of crispy yellow split peas, toasted sunflower seeds, fried garlic chips, sesame seeds and roasted peanuts.
Red Boat has long been the fish sauce of choice for discerning chefs and fastidious homecooks.
Now, the artisan producer has branched out into making other products featuring Red Boat, the artisan fish sauce that’s made from only two ingredients: black anchovies and salt.
I had a chance recently to try samples of two new and fun products from the company that was founded by Cuong Pham, a former Apple engineer. When he couldn’t find any fish sauce brands in the Bay Area that had the purity and balance of what he grew up with in Saigon, he decided to make his own.
Now, Pham has partnered with a few gourmet food producers to make these specialty items. First up, Red Boat Caramels, which are made in partnership with Pasadena’s Little Flower Candy Company.
Bread pudding (foreground) and bostock (back) from As Kneaded Bakery.
After graduating with an anthropology degree during a recession when jobs were scarce especially for liberal arts majors, Iliana Berkowitz was lucky enough to unearth her true passion in life — baking.
She took a job at a bakery, followed by a stint at a French bistro, all the while honing her bread and pastry skills.
In 2016, she started a bakery pop-up and bread club in the East Bay. Both did so well that in late-2018, she opened an actual brick-and-mortar, her As Kneaded Bakery in San Leandro.
Pain d’epi and honey rye porridge loaf.
It now supplies bread to such restaurants as Flea St. Cafe in Menlo Park and The Alembic in San Francisco. And its loaves sell at a host of stores around the Bay Area, including Bianchini’s Market in San Carlos and Portola Valley; Berkeley Bowl in Berkeley; and Rainbow Grocery in San Francisco; as well as through Good Eggs delivery.
Japanese aesthetics are all about precision and perfection — even when it comes to a simple cup of coffee.
Palo Alto-based Dripdash brought that sentiment to the United States this year with its Kyoto-style, cold-brewed, slow-dripped coffee.
How slow? Apparently, only one drop of water per second gets poured over the grounds in a process that takes 16 hours.
The glacial-pace process makes for a highly caffeinated brew. And the taste?
I had a chance to experience it for myself when I was sent samples.
This is one incredibly smooth coffee. The pronounced acidity I’ve often found with other cold brews is decidedly missing here. Instead, what you get is coffee that tastes more balanced, with tempered bitterness, a silkiness on the palate, and a long, soft finish. If coffee can be somehow relaxing and invigorating at the same time, Dripdash nails it.
One smooth operator.
The 6-ounce bottles are available on GoodEggs for $3.99 each. Or in a six-pack on the Dripdash site for $37.
