tangentbot

I’ve been very busy lately with a variety of little time-consuming projects, but I’m starting to get myself back on schedule a bit. Ableton has been consuming a good chunk of time, which is good, because that means I’ll have some new music to upload in the near future. I’ve also been anxious to post a bunch of tsukemono recipes, start another batch of homemade miso, and finally write up a step-by-step tutorial on making your own homemade nukazuke.

I’ve been painstakingly copying all of my CDs over to mp3 format, working on a layout for a tangentbot music website, studying Japanese language via Rosetta Stone, inundated with tons of errands and responsibilities… but I promise to post something rad pretty soon. 

To tide you all over, here is a picture of little me, playing a guitar. How cute!

One of the reasons I started cooking Japanese food was miso. I love miso. I love the deep earthy smell of hatcho miso, the sweet light taste of shiro miso and the robust saltiness of aka miso. One of my favorite breakfasts is a bowl of miso soup with wakame and tofu, a bowl of brown rice with a pickled plum and a cup of hot green tea. Miso forms a strong foundation in Japanese cooking; as essential in the Japanese chef’s kitchen as butter or milk in a Western chef’s kitchen. So naturally, I make my own miso.
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