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Eggy:

Thanks a bunch for your tips and info!! :-)) I'm glad you and Chris enjoyed it -- I'm cooking teriyaki tonight, and I'll use your tips of using butter and rice vinegar.

You've proven to me that successful Japanese cooking has a lot to do with proper technique -- it's not only about just adding ingredients together. I think this is the hardest part about talking and writing about cooking on the internet because it's difficult to convey everything in words alone. I am talking to a cooking school here in Manhattan about teaching some Japanese cooking classes, and if you don't mind, I'd like to use your example that technique really does matter, especially when the recipe calls for the simplest of ingredients.

Take care,

Cathy


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