Bite Me

In times of extreme stress or trauma, regression is a real concern. Young children run for cover under previously discarded blankies, while dogs can forget their training when nature calls indoors. Training wheels snap back onto bikes, lessons once mastered must be retaught. After so many steps forward, it’s time to take a few back. That very same impulse drives otherwise reasonable adults to abandon all pretense of balance and seek solace in the comforting foods embedded into happy childhood memories. Attracted to the nostalgia as much as the taste, there’s no way of knowing just what will bubble up from bygone days.

Here’s an unexpected flashback from elementary school. Miniature chocolate chip muffins, you know the ones, beckoned in neat little plastic packages at the end of the hot lunch line. Truly unfrosted cupcakes, each sweet, squishy morsel seemed to melt away effortlessly, dissolving into a sticky morass of artificial buttery crumbs and waxy chocolate. My parents would have never condoned such nutritionally void treats, but when I could trade for such treasures, there was no stopping me.

Comforting in their simplicity, reassuringly easy to both make and eat, it’s the kind of junk food I might normally rail against. Just eat a slice of cake, or have yourself a proper bran muffin! This wishy-washy excuse for some rational middle ground is just a way to feel better about eating dessert for breakfast. Relative to the austere bowl of oatmeal in the morning, they’re loaded with sugar and white flour, and you know what? That’s exactly what we all need sometimes.

Regression is not permanent. Like so many other things in life, the urge to crawl inward, revert to the safety of nostalgia, is outside of our control. We’re all doing the best we can to survive; be kind to your inner child, plan to grow up another day. A little bite of indulgence certainly wouldn’t hurt right about now.

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Ten Out of Ten for Kanten

Instant noodles, sustenance and comfort to eaters of all ages and walks of life across the globe, will always have a place in my heart, not to mention my pantry. There’s more on those shelves than just cheap wheat bricks, though. Innovative, imaginative new takes on the old standby have flourished in ways that Momofuku Ando could have never dreamed back in 1958 when he invented the first entry to the now vast field.

In a world where cauliflower can be rice and sweet potatoes can be toast, why can’t seaweed be noodles? That’s the idea behind OhSo Tasty, pairing flavorful soup bases with quick-cooking kanten.

The term “kanten” is generally interchangeable with agar; the biggest differences are usually regarding the degree of processing. Long story short, it’s a dried, edible seaweed, typically found in Japanese cuisine, especially as a thickening or gelling agent. More than just a gelatin substitute when powdered, the less refined kanten threads can be cooked and eaten like noodles, which is exactly what OhSo Tasty has done. This format is composed of approximately 80% fiber, and has no taste nor odor like the fishier competition, shirataki. Plus, unlike animal-based gelatin, it won’t melt at higher temperatures, so there’s no risk of accidental overcooking.

Sealed in compact cups reminiscent of conventional ramen, these powerhouse packages are a far cry from those gut-busting sodium bombs. Truly instant, you’re just one minute from mealtime after opening the lid. The “new-dles” quickly soften in hot water, becoming tender and springy while retaining a satisfying bite.

As a miso maniac, the Miso Delicious Soup is the flavor that first drew me in. Absolutely packed with goodies, there isn’t a single watery spoonful to be had here. Tons of wakame, scallions, and tofu cubes make a splash in this comforting brew, alongside the headlining kanten noodles. It’s richly flavorful with a wallop of umami, thanks to the crafty addition of shiitake mushroom powder. This enhances the dashi broth much like bonito flakes would in traditional preparations, without resorting to such fishy ingredients. The overall effect is a taste of restaurant-quality miso, without the takeout price tag.

Sizzlin’ Sesame Soup doesn’t mince words, living up to the title with a definite spicy kick! It’s a nice gentle burn that builds with every subsequent sip, rounded out nicely by the warm, nutty broth. A stunning array of vegetables, sweet corn, diced carrots, and verdant spinach, swim freely between the kanten strands.

OhSo Tasty is available in six different flavors all told, five of which are vegan: Flamin’ Tomato Soup, Miso Delicious Soup, Sizzlin’ Sesame Soup, Soy Satisfying, and VaVa Veggie Soup. Available online for nationwide shipping, there’s never been a better time, or way, to stock your pantry with oodles of healthy noodles.

This review was made possible as a collaboration with OhSo Tasty. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

Popit! for Soba All Summer

Come July, the heat is on. Bare feet scorch on sizzling pavement and even shady trees provide little relief. The only thing that appeals for lunch is either cool, cold, or straight-up frozen. There’s no place for a hot entree on this picnic table.

Luckily, Popit! is here to help! Since both their plastic and glass containers are ideal for advanced prep, you can pull a meal, ready to eat, right out of the fridge. That means you only need to suffer the brief heat of the kitchen once to reap the rewards all week long.

When I saw the small Popit! bread box, also billed as a “lettuce container,” I must admit, I didn’t think about using it as storage for a fresh loaf or salad fixings. One thing came to mind immediately: Zaru soba.

Chilled buckwheat noodles served with a light, brothy dipping sauce is the quintessential summer dish of Japan. Served on a special tray with elevated slats, the mat at the bottom allows excess water to run off, keeping the noodles from getting soggy. With that in mind, I couldn’t see these unique rectangular boxes in any other way. It was simply too perfect to do anything but build a warm weather bento box around that eastern inspiration.

Mentsuyu, the deeply savory dip that accompanies those chewy soba strands, traditionally contains bonito dashi, or fish stock, but is easily veganized by naturally umami dried shiitake mushrooms and kombu seaweed instead. Packed away in a small Popit! snack container, it fits flush right inside the main box. There’s no risk of leakage with those airtight lids locked tightly into place. Perfect for travel and eating alfresco, it also helps prevent messy drips by keeping everything close together.

Lightly blanched spinach is served on the side for a healthy serving of dark leafy greens, enhanced by the nutty flavor of toasted sesame. Tender pods of salted edamame provide all the plant protein you could want in a fun finger food. All together, it becomes a well-balanced, refreshing, and highly versatile meal that will help you keep your cool.

Grab your chopsticks and chill out. Don’t forget to slurp for maximum enjoyment!

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More ‘Taters, Less Haters

Potato salad, as a basic concept, brings to mind visions of buttery golden cubes of potatoes, drenched in a heavy white blanket of mayonnaise, with a few token flecks of celery and onion strewn about like stray confetti.

Turning that concept on its head, Chinese potato salad isn’t even cooked, let alone heavily dressed. Raw potatoes, shredded into fine floss, crisp as taut guitar strings, are lacquered with a simple, acidic, and often spicy vinaigrette.

The finest example of this rare specimen I found was in Honolulu, at Angelo Pietro where it’s their signature salad. It’s been a long time since I was lucky enough to visit the islands, and sadly, it will likely be a while before I can return. For now, recreating those cherished flavor memories is the next best thing to making that 2,397 mile journey.

Turns out the full recipe (all 5 ingredients of it) was published in the Honolulu Star-Bulletin 20 years ago! The secret is that the potato is cut with the sharp, peppery bite of daikon radish, and a touch of lettuce for a refreshing crunch. Even if you can’t pick up the official, branded dressing, that too is effortlessly replicated in your own home kitchen. For a lighter, brighter, refreshing take on potato salad, this is one you’ve got to try.

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