Serious Eats - seriouseats.com

I love this video series--keep up the good work =)

They have these in Japanese bakeries too, where they are called "mochi puffs". I've seen black sesame, red bean, and cheese varieties. Fairly easy to make with a Kitchenaid =p

baking bites' amazing espresso chocolate cake!

Thank you for writing this. In my first encounter with hing in the kitchen (as opposed to in a cooked dish), I took a pinch, sniffed at it, and let it sit on my tongue. I've avoided hing like the plague after. Now I know =)

They're pretty common in Singapore. "Old people" say that you have to eat both halves of the double. If you share the double, the superstition is that there will be "discord" with the person who ate the other half.

Wow. An admirable line up! And to think I had been sticking to Asahi for my asian food-beer pairings =p

I'm now craving claypot frogs, with a side of frog congee!

Your visuals—especially the eggs sitting in a carton, cooked for increasing time periods—are fantastic! Thank you for this article. I look forward to reading more =)

philadooklyn: did they come in mini packs that look like this

http://www.amazon.com/Matsutani-Ajitsuke-Seasoned-Seaweed-Individually/dp/B000QT5ZGO/ref=pd_bxgy_gro_img_b

I think your mom fed you ajitsuke nori—the soy-sauce basted, Japanese version. My mom did too =)

Cassaendra: I think kim makes most cooked sushi rolls better. They make even plain rice taste good =p

nomnom: Thank you for the pronunciation guide—I was wondering about that when I saw some sources spell it "gim."

I found a recipe for converting the regular plain seaweed sheets (nori) to kim here: http://skinny-epicurean.blogspot.com/
Exactly as you describe =)

missmanders: I'm not Korean, but I believe someone once told me that "Kim" (the family name) means "gold" and derives from the Chinese character for "gold."

VerySmallAnna: I made all my friends try them—no one expects the rind to be sweet. Fun!

KarynMC: Ouch, that is pricey. I'll have to ask a friend who's making a trip to Canada to bring some back—thanks for the tip! Oh, and the great thing about SE is that here, you're not obsessed. You're just normal ;)