It is August and it rained today. Not a lot by Seattle standards, still it was water falling from the sky and not expected or predicted.

And with the rain, Seattle driving truly showed its colors, fender benders, people speeding up (never understood that) and people slowing down. It's not as if we haven't seen rain whilst driving before, yet the cars start acting funny.

I think the first rain brings out the fear that summer is over, it is not (I hope), it is after all August. We should have another 60 days of no rain...still, just as I was thankful that the temps had cooled down from the 90s and was wishing for a little moisture in the air, the actual act of rain set a little panic in.

The mind immediately goes to what summer chores have I forgotten to do? And knowing that if I don't get to them it will become the 5th summer I have missed.

As I sit down to have a toast of a dinner, no literally, toast for dinner because winter is here, I realized I am out of jam.

I didn't realize I was out of jam because jam is not my thing in the summer. Honey and cream cheese is.

Jam, the universal jelly marmalade jam word, is my go to fall and winter craving. I need to hunt around in the kitchen refrigerator at work and find some samples to have at home. Just in case winter is truly here.

There is one marmalade that I have had recently that is pretty delicious! I would have had that tonight, except my jar is empty and the rest is for y'all.

The plan this week was all about binchotan which is still happening, but was delayed by the smoke from the fires up north and even though binchotan is smoke-free because it burns so efficiently, it somehow didn't seem right.

And the rain, it's wet and not ideal for cooking over coals.

Tomorrow will return to summer and these words will take a turn to a sunnier disposition.

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Pound cakes are so versatile. Simple to eat plain and fancy up with accouterments spread on a slice. Sometimes butter is all you want. This recipe adds citrus marmalade in to the cake itself which adds a change in texture and bite. It's nice!

See the Marmalade Pound Cake Recipe here!

A traditional marmalade in England, the slightly bitter Seville orange, is a classic.

I have been craving a good, perfectly toasted English muffin with little crusty peaks and bits, so I can spread it with butter and top it with this marmalade or a mixture of cream cheese and orange marmalade spread.

Seville Orange Marmalade: Pop the top and you will see a flat sea of soft orange jelly. Beneath the gel, you can see the chunks of orange swimming, just waiting to be scooped up with the first spoonful.

To the nose, it is subtle, sensitive, and has the smell of the orange peel. Not exactly a Florida orange, more of a lemon-grapefruit orange.

There will be a sparkle as you pull out the first bite.

And the first bite is a mix of solids and quickly disappearing sweetness, just the right amount of sweet gel! And the bite of encased peel is delicious. From the thin strips to little chunks to the big ones, each spoonful is different and the same.

It is these big chunks that share the bitter bits of orange peel while giving you the soft hits of flavor you expect from a marmalade.

As you progress with more spoonfuls, you find the jelly has more than sweetness; it, in fact, carries the Seville orange profile with it. It acts like a jelly wrap around the bits of orange.

On your next bite, you might find yourself dissolving the jelly first and then chowing down on the peel. Or, you might not be able to wait and just chew away. Either way, it's a good mouthful.

This is one of my all-time favorite marmalades! It is not too sweet and not too chunky. From toast to roast to cheese, it is perfect to tuck away in your essential pantry, ready to pull out when royalty visits...if you can wait that long.

Shop now for Hawkshead Seville Orange Marmalade!

Binchotan, as it is called in Japan, is also known as white charcoal.

The original man (man as defined in Old English prior to the 13th century) is believed to have discovered the benefits of charcoal for cooking, and perhaps, thus, man continues to cook with charcoal, our primal roots of cooking dinosaur relatives like chicken.

The readily available charcoal is made by the same basic process as Binchotan.

The process of creating charcoal involves carbonizing different materials in a controlled environment with limited oxygen. This method allows for the removal of impurities and volatile compounds while retaining the carbon structure of the wood.

The key difference between charcoal and binchotan lies in the production methods. Charcoal is generally produced using a relatively faster carbonization process, while binchotan is produced through a specialized and prolonged carbonization process.

Regular charcoal is made by heating wood or other organic materials in a closed container or kiln with limited oxygen. This process is faster and results in charcoal that has a wide range of uses, such as cooking, heating, and industrial applications.

Binchotan, on the other hand, is charcoal produced using a centuries-old method. It involves carbonizing specific types of wood at a much higher temperature for an extended period, often up to several days. The slow and controlled carbonization process results in charcoal with a unique structure, characterized by many tiny pores.

Binchotan charcoal is known for its high carbon content, low ash content, and exceptional hardness. It also has a higher pore density compared to regular charcoal. It is incredibly cool to use.

Super hot and not smoky, making for a real even heat. Mastering it is a challenge, and that makes it fun to use.

If you place a thin slice of steak with the binchotan almost touching the grill, it cooks almost instantly, like applying a torch to the meat. Except it provides an even and gentle heat, and the result is magical and blazingly quick!

This heat seals in flavors somehow magically. Think of vegetables, mushrooms, fruit, just about everything you heat now and even things you don't. It changes the way you think about cooking, faster than an air fryer for sure!

These blocks will last 3 to 5 hours, and if you extinguish them, you can reuse them until they are gone!

And when you have a campfire, once you get the binchotan started, you can pile on the wood without a care in the world because it will burn!

This is a good version of binchotan. Price versus performance and availability. The same sized charcoal really helps when using a shichirin (hibachi) grill. When planning for how much heat and time you can expect the same sized pieces to help significantly.

Shop now for Thaan Pressed Binchotan Charcoal!

With just a little work this recipe can make your meat fabulous.

See the Koji Flank Steak Marinade Recipe here!

Koji is one of the key ingredients used to make miso. Koji is made from steamed rice inoculated with "koji starter", consisting of spores of the mold ASPERGILLUS ORYZAE, then incubated for about 45 hours until each kernel of rice is covered with a bloom of fragrant white mold. The rice is then dried, preserving the mold on the outside of the rice kernals.

The function of mold is to produce enzymes that will later break down the soy (or whatever base is used) proteins, carbohydrates and oil into their amino acids, sugars and lipids to make them more readily digestible or then use them in another process, like fermenting simple sugars into alcohol, such as when you make sake.

Cooking with Koji!
"I am so lucky to be able to be taught how to use it on steak. First it was marinated on steak for 2 days, washed off, in this case they used a tenderizer as it was not an expensive steak, so marinate, rinse, add pepper, salt and garlic and WOW, great steak that taste way above its price! This is the best part of chefshop, you get introduced to the coolest new things we can use for exciting cooking."
-- Louise

Shop now for Cold Mountain Dry Rice Koji!

Sometimes, when you see something, you know right away that it's going to be good. And that is the case for Yuzu no Megumi.

The frosted glass bottle makes you want to hold it in your hand and rub the surface because it feels so good.

This delightful, sweetened liquid syrup is made with yuzu juice, citrus natsudaidai juice, granulated sugar, honey, and millet jelly.

Pop the top and take a very deep whiff. It is this enticing combination of citruses that creates a vapor that is super twisty. It is not easily describable yet very desirable.

When you cautiously take your first sip, you'll experience a silky smooth, sweet, gentle liquid with a hint of tartness. Then you'll have to taste it again to be sure that it's not too tart, which it isn't. You take a big swig, swirl it around, and realize this yuzu juice is super fun. There are three tasting moments: First, the sweetness of citrus; then the tartness, and finally, some lip-smacking, tongue-smacking joy.

At first, you think about just sipping it straight up or over ice. It's that good. After the third sip, you start thinking it's like an after-dinner drink. And then, the ideas start flowing!

Mixed drinks, drinks of all kinds, any that would benefit from aromatic citrus with a little sweetness.

You could also add a splash to vinaigrettes and other dressings or to sauces to finish a dish. The possibilities are endless. You will be so happy with this yuzu treat that is so gosh darn delicious!

Shop now for Yuzu no Megumi Syrup!

200 years of tradition in a bottle. Situated on the southern-most point of Japan's mainland, Sakamoto Kurozu Vinegar is made the old-fashioned way: using only carefully selected Japanese rice and pure spring water, and produced in open-air ceramic jars. Harnessing the power of solar energy and micro-organisms to facilitate the aging process, Sakamoto uses a time-honored technique and artisanry. Aged more than a year, the vinegar turns dark amber and the taste becomes smooth and mild.

Shop now for Sakamoto Kurozu Artisan Amber Rice Vinegar!

This is, we think the same as what you get at Disneyland!

See the easy Dole Whips Dole Whip Recipe here!

We taste-tested all the coconut milks we could find at the grocery store, and this pure coconut cream takes the cake. Real coconut flavor and no guar gum or added sugar. The next best thing to shredding and squeezing your own.

Shop now for Coconut Milk - Coconut Cream!

This simple and easy chicken recipe can be made with almost no planning!

The recipe relies on classic coconut base flavor which adds a natural sweetness, creaminess, and coolness, and the spices make a flavorful combination that smells and tastes great!

See the Coconut Cream Easy Thai Spices Chicken Recipe here!

This oil is so great! From wiping down the grill (after you clean it with an onion) to frying a steak in your Lodge cast iron pan to wokking it up, this oil does it all with the super high smoke and flash point to the almost no personality of flavor added, this oil is the best!

Want the flavor of your favorite olive oil? Add it at the end when cooking and get the benefits of both!

The new jugs are better for many reasons. Clarity; it looks better and it helps when pouring. Pours better; less mess. Handles better; easier to hold.

This jug is smaller, half the size and one of the most requested asks we have had from people who have a smaller kitchen, like ones on yachts, or only one or two people at home.

Shop now for Rice Bran Oil in the smaller jug!

Nothing complex here. Really! Take the chicken, cover it in chermoula inside a bag and wait 1-2 hours. Add chicken to a skillet on the stove and cook until it's done! Get classic flavors of Morocco without much "hands on" time.

See the Chermoula Chicken Recipe here!

Though there is not a lick of meat in here, the instant memories evoked are of every great smoked, grilled or BBQ protein you have ever had! What a masterpiece of delicious flavor!

And as your flavor mind comes up with a zillion ideas of what to do with Chermoula, your confidence soars and you feel perfectly in control of your next masterpiece!

To the nose, Moroccan chermoula reminds me of an olive tapenade with a twitch of tomato and a myriad of spices including cumin.

And to the mouth, wow. This Moroccan chermoula sauce is not what you expect. The spices mix together, and to your palate the cumin and the paprika stand up. On the outside of the inner walls of your mouth is the garlic. With a smoothness of a delicious sauce there is the preserved lemon that is just right, providing a little chew. Complexity revolves in your mouth, but the finish is complete & simple!

Think tomato as the carrier or support, then the olive oil washes through with the olive flavor bringing with it the cumin & paprika. And topping it all, like any good herb, parsley and cilantro open up and bring the garden. The preserved lemon is identifiable, yet not overpowering at all! What a mix! As the flavor finishes, you feel like you are eating all of Morocco in one spoonful! This red chermoula sauce is easy to use and spoon-ready!

Shop now for Villa Jerada Chermoula!

German White is a porcelain hardneck garlic that has big cloves, typically 4 to 6 per head. With a white bulb skin, the papery outer covering, and the skin below has red stripes.

Eating a raw clove will bring a nice heat and a full-flavored garlic. When cooked, the garlic spiciness mellows and develops a nice rich garlic flavor.

Easy to peel like all hardneck garlic, the large cloves are good for roasting.

Shop now for German White Hardneck Garlic!