I fly our single engine plane, low, into town, causing an ex-girlfriend to swerve on her bike. Our home now hosts a new, bad, Chinese restaurant. There is a neon sign out front. Our special is seaweed served in little packets. I note that "a neon sign does not a Chinese restaurant make."
Tea has had multiple applications for centuries—but only recently by Westerners—as an exciting component in Asian cooking: to infuse flavors into meats, jazz up marinades and sauces, and to create broths and garnishes. Here, food writer Mina Yamashita shares one of her favorite recipes.