So, way back when we were in New York, I had the opportunity to spend the day at WD-50. Wylie pulled this strange wool-like substance from his cooler and said, “taste.” It was light and fluffy and distinctly salmon. What a very cool product. He then pulled out the Washoku cookbook and flipped to the page with the recipe and technique. Funny thing is, I had the book sitting at home and had not picked up on the recipe; it kind of just passed me by. I was lucky to have it pointed out to me. Today, we were working with a beautiful salmon, and I decided to scrape the bones and use any trim to make this salmon cotton. I did not follow the recipe, go figure. I cooked the salmon down with soy sauce and our sake-root beer broth until the salmon was dry and fluffy. The flavor of the sake-root beer worked really well with the salmon. In some ways, I was glad not to have the recipe and just work with the ingredients and inspirations at hand. The other key point I was reminded of is not to take anything for granted and to take a closer look at everything. Oh, and when someone hands you the keys, thank them for giving you a chance to drive the car.
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