Meet Japan's Original (Not-so-Fresh) Form of Sushi, 'Funazushi'

toyohara, Flickr // CC BY-NC 2.0 (cropped)
toyohara, Flickr // CC BY-NC 2.0 (cropped)

When it comes to sushi, fresh is usually best. Most of the sushi we eat in America is haya-nare, which involves raw seafood and vinegared rice. But in Japan, there's an older form of sushi—said to be the original form—called funazushi. It's made from fermented carp sourced from one particular place, Lake Biwa, and takes about three years to produce from start to finish. The salt it's cured with keeps the bad bacteria at bay, and the result is said to taste like a fish version of prosciutto. Great Big Story recently caught up with Mariko Kitamura, the 18th generation to run her family’s shop in Takashima City, where she's one of the very few people left producing funazushi. You can learn more about the process behind the delicacy, and about Kitamura, in the video below.

Can't Find Yeast? Grow Your Own at Home With a Sourdough Starter

Dutodom, iStock via Getty Images
Dutodom, iStock via Getty Images

Baking bread can relieve stress and it requires long stretches of time at home that many of us now have. But shoppers have been panic-buying some surprising items since the start of the COVID-19 crisis. In addition to pantry staples like rice and beans, yeast packets are suddenly hard to find in grocery stores. If you got the idea to make homemade bread at the same time as everyone on your Instagram feed, don't let the yeast shortage stop you. As long as you have flour, water, and time, you can grow your own yeast at home.

While many bread recipes call for either instant yeast or dry active yeast, sourdough bread can be made with ingredients you hopefully already have on hand. The key to sourdough's unique, tangy taste lies in its "wild" yeast. Yeast is a single-celled type of fungus that's abundant in nature—it's so abundant, it's floating around your home right now.

To cultivate wild yeast, you need to make a sourdough starter. This can be done by combining one cup of flour (like whole grain, all-purpose, or a mixture of the two) with a half cup of cool water in a bowl made of nonreactive material (such as glass, stainless steel, or food-grade plastic). Cover it with plastic wrap or a clean towel and let it sit in a fairly warm place (70°F to 75°F) for 24 hours.

Your starter must be fed with one cup of flour and a half cup of water every day for five days before it can be used in baking. Sourdough starter is a living thing, so you should notice is start to bubble and grow in size over time (it also makes a great low-maintenance pet if you're looking for company in quarantine). On the fifth day, you can use your starter to make dough for sourdough bread. Here's a recipe from King Arthur Flour that only calls for starter, flour, salt, and water.

If you just want to get the urge to bake out of your system, you can toss your starter once you're done with it. If you plan on making sourdough again, you can use the same starter indefinitely. Starters have been known to live in people's kitchens for decades. But to avoid using up all your flour, you can store yours in the fridge after the first five days and reduce feedings to once a week.

How to Make Queen Elizabeth’s Beloved Chocolate Biscuit Cake at Home

Queen Elizabeth II at an afternoon tea event in 1999.
Queen Elizabeth II at an afternoon tea event in 1999.
Anwar Hussein/Getty Images

Between living in regal palaces and owning all the dolphins in the UK, Queen Elizabeth II is not like the rest of us in most ways. But there is one thing that many of us do have in common with her: a weakness for chocolate cake. Back in 2017, former royal chef Darren McGrady shared that the queen is especially partial to a certain chocolate biscuit cake that he served each day for afternoon tea.

"The chocolate biscuit cake is the only cake that goes back again and again and again, every day until it's all gone," McGrady told RecipesPlus. "She'll take a small slice every day until eventually there is only one tiny piece, but you have to send that up; she wants to finish the whole of that cake."

If the queen relocated from Buckingham Palace to Windsor Castle before she made it to the last slice, McGrady brought the leftover cake with him by train. Wishing you could sample the royal dessert yourself? If you’re willing to spend a little time in the kitchen, you can: The full recipe is available on McGrady’s website.

For novice bakers picturing something decadent and complicated, don’t worry—the recipe is refreshingly simple, calling only for sugar, butter, dark chocolate, one egg, and rich tea biscuits or other sweet, hard cookies. Essentially, all you have to do is crumble the biscuits into small chunks, melt the dark chocolate, combine all the ingredients in a certain order, and let the cake chill in a pan in the refrigerator for a few hours. Then, you use additional melted dark chocolate as frosting.

Step-by-step instructions and ingredient amounts can be found here. And if you’re a little wary about using a raw egg in a no-bake cake, here’s a similar recipe that calls for whipping cream instead.

[h/t The Royal Chef]

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