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Speaker 1: Hello, and welcome to Savor production of I Heart Radio.

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Speaker 1: I'm Annie Reese and I'm Lauren Vocal Bam, and today

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Speaker 1: we have an episode for you about dried Benito flakes.

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Speaker 1: Just a big old heart emoji from me. Yes, yes, yes, Uh.

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Speaker 1: Any particular reason you want to do this episode, I

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Speaker 1: do not remember. I chose it like a couple of

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Speaker 1: weeks ago, which in Lauren time is about twenty nine

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Speaker 1: years under normal circumstances. And I've also just gone through

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Speaker 1: a very stressful moving situation. Um so so I'm coming

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Speaker 1: to you for the first time from a new studio

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Speaker 1: set up. And also, yeah, I have no memory of

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Speaker 1: anything that happened before, like yesterday, So okay, you know

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Speaker 1: that makes sense. I'm remember you said the Bacon of

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Speaker 1: the Sea when you suggested it, which I thought was very,

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Speaker 1: very funny. I hadn't heard that one before. Yeah, but

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Speaker 1: it's appropriate. It's so good. Yes, I will say after

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Speaker 1: you suggested this, because I think when I opened this

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Speaker 1: outline yesterday it said I hadn't looked at it for

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Speaker 1: fifteen days, so this one is a bit older than

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Speaker 1: we normally do. And I ordered after I did it,

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Speaker 1: I ordered some dried bonita flakes and also combo and

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Speaker 1: I'm going to make my own dashi, very very very excited,

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Speaker 1: so excited, and I do want to do an episode

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Speaker 1: on camboo now. After doing this episode, oh heck yeah absolutely,

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Speaker 1: which involved a lot of watching a very beautifully done

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Speaker 1: short documentaries, I was like, oh, yes, all right, no,

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Speaker 1: I want to talk about this. Um. I do remember

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Speaker 1: having dried bonita flakes all the time when I was

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Speaker 1: in Japan. I had it on ocono miaki, on taco yaki,

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Speaker 1: on noodles, on pizza. I've been having a lot and

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Speaker 1: fear coca lately. Oh yeah, the gravings, the gravings, yeah

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Speaker 1: I have um right, yeah, I love it as a

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Speaker 1: as a topping on all those good pub dishes. Um I.

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Speaker 1: It is the key ingredient that I look for when

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Speaker 1: I look for for a cake. Um. And it's just

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Speaker 1: it's just so especially now that the weather is turned

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Speaker 1: um and it's a little bit chilly in the mornings,

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Speaker 1: I'm just like, yep, that is I would like to

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Speaker 1: drink my weight in dashi. Bro And yes, agreed. I

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Speaker 1: definitely was like, oh man, what should I have for

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Speaker 1: lunch today? And just went for a packet of instant

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Speaker 1: ramen because it contained dashi. So yes, I support this,

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Speaker 1: and I'm also the same way links so I'm in

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Speaker 1: full soup seasoned swing. Yeah. Also, we're going to reiterate

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Speaker 1: this throughout the episode, but you can see our episodes

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Speaker 1: on mis um and on skip jack tuna, yeah for

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Speaker 1: more information on this one. Absolutely, yeah, right, and we're

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Speaker 1: going to be grazing across a few a few facts

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Speaker 1: from from those episodes, but right, definitely see those for

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Speaker 1: more information. Yes, So I guess this brings us to

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Speaker 1: our question, yep, dried bonito flakes what are they? Well?

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Speaker 1: Dry Benita flakes are a type of savory seasoning that

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Speaker 1: consists of tissue thin shavings of preserved, dried filets of fish,

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Speaker 1: specifically of skip jack tuna. The preservation process here involves

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Speaker 1: smoking and sometimes fermenting the filets, which also adds this

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Speaker 1: lovely depth of flavor. Being so preserved and dried means

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Speaker 1: that the flakes are fairly shelf stable. And I say flakes, um,

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Speaker 1: and they can come in like a little little flake

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Speaker 1: format um, but the good ones are more like a

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Speaker 1: translucent ribbons pinkish cream in color, up to an inch

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Speaker 1: or so wide, like a couple of centimeters, and these

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Speaker 1: are used to create broth or in dishes or as

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Speaker 1: a garnish. And they're smoky and sometimes a little funky

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Speaker 1: and not very fishy actually, more like clean ocean e

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Speaker 1: in flavor. Just the essence of savory though. Um, if

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Speaker 1: you've ever had like really good fresh tuna, it's like

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Speaker 1: someone condensed a whole steak of that into just a

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Speaker 1: gossamer ribbon and then added a touch of smoke and funk.

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Speaker 1: It's like beautiful. Oh mommy pencil shavings. Um, it's it's

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Speaker 1: so delicate, but like warming to the bones. Um, it's

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Speaker 1: like being warm on a cold morning. Ah yeah yeah,

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Speaker 1: but okay, so I I kind of went through a

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Speaker 1: lot of stuff there, so let's break this down. Um.

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Speaker 1: Skip Jack tuna also called benito or aku in Hawaii

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Speaker 1: um or cuts in Japan. Skip Jack tuna are smallish

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Speaker 1: tuna that are pretty common, pretty heavily fished, but not

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Speaker 1: to a concerning level in most places. And they're used

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Speaker 1: in canned tuna and also in fresh applications, um, raw

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Speaker 1: in things like sushi and poquet um or cooked plus

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Speaker 1: in dried applications. Like we're talking about today. The meat

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Speaker 1: of skip jack tuna is a deep scarlet red and

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Speaker 1: slightly translucent when raw, and it will cook to an

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Speaker 1: opaque like gray. UM. It's firm and distinctly tuna. Eat

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Speaker 1: it tastes like savory and meaty and a little briny

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Speaker 1: when it's raw. It does get a little bit fishy

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Speaker 1: when it's cooked. But today we're not talking about raw

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Speaker 1: or cooked skip jack tuna. UM. Well, okay, we're starting

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Speaker 1: with raw because that's how you know, most meat starts generally,

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Speaker 1: But then we are going on like a multi week

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Speaker 1: to multi month preservation journey. UM. This is a traditional

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Speaker 1: process in Japan where the end product is called katsubushi,

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Speaker 1: and specific methods can vary by region or by producer UM,

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Speaker 1: but basically, you take your fish and you cut it

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Speaker 1: into filets, then simmer those for a couple of hours,

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Speaker 1: and this is working to um to sterilize the meat

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Speaker 1: and also to like firm up um or coagulate some

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Speaker 1: of the proteins so that they hold on to some

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Speaker 1: of the flavor compounds that you're gonna want in your

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Speaker 1: finished product. Through the rest of this process. Then you

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Speaker 1: debone the filet's um and smoke them low and slow,

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Speaker 1: preferably over a hard wood like oak, on and off

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Speaker 1: for probably an entire month. And at that point what

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Speaker 1: you're looking at is a brick of fish, kind of

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Speaker 1: brownish on the outside and and like ruby pink to

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Speaker 1: amber on the inside, and still a little bit translucent.

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Speaker 1: And you can stop there. At that point the filet

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Speaker 1: is called an ottabushi, and this is used to make

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Speaker 1: a less expensive type of benito flake called on agatso

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Speaker 1: or or you can ferment the filets mold poop. I

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Speaker 1: don't get to say mold poop that often. Yeah, that's

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Speaker 1: a that's a rare one fighting for us, right, it's

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Speaker 1: so exciting, okay, alright, alright, um, so, so what happens

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Speaker 1: here is that you you trim the dried filets and

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Speaker 1: spram down with a friendly mold culture um, similar to

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Speaker 1: how some wheels of cheese are treated, except unlike with cheese, UM,

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Speaker 1: you spray them and then uh and then dry the

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Speaker 1: filets in the sun for a couple of days before

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Speaker 1: storing them away for a couple of weeks and then

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Speaker 1: repeat that process for at least three months or like

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Speaker 1: maybe a couple of years. Either or either you know

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Speaker 1: whatever you're into yea. And what's happening here is that

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Speaker 1: the mold culture, made up mostly of various strains from

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Speaker 1: the genus Aspergillis, is coating the surface of the filet

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Speaker 1: and doing just a bunch of work there. Um. It's

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Speaker 1: keeping off unfriendly microbes and drawing out and consuming moisture

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Speaker 1: from the meat, helping it dry more. It's also eating

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Speaker 1: some of the fats and proteins in the meat and

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Speaker 1: pooping flavor, breaking down unwanted flavors basically and enhancing positive

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Speaker 1: flavors in the final product. Uh. And also by breaking

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Speaker 1: down some of the fats, it's kind of like pre

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Speaker 1: clarifying any broth that you're going to make later with

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Speaker 1: the finished product. Uh. So cool mold poop, y'all. Mm

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Speaker 1: hm m m uh. This product is called han kari

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Speaker 1: bushy um, and it's considered like the ultimate in katzo bushy. Yeah.

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Speaker 1: The dried and treated filets and in whichever way they're treated,

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Speaker 1: can be shaved down in different size grades for different purposes.

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Speaker 1: I think the shavings are properly called Kazooti bushy, after

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Speaker 1: the device that's traditionally used to make the shavings anyway. Yeah,

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Speaker 1: these days the product is often sold packaged in flake form,

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Speaker 1: and in traditional Japanese cuisine, it's like a super base

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Speaker 1: ingredient because right, it's one of the two things along

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Speaker 1: with kambu, which is a seaweed product that go into

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Speaker 1: making dashi, which is a broth that is pretty omnipresent

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Speaker 1: in soups and stews and sauces. Benina flakes are also

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Speaker 1: used in fillings and toppings for rice in in on

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Speaker 1: geary and as an ingredient in potycake, which is like

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Speaker 1: a stuff that you sprinkle on rice if you're unfamiliar.

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Speaker 1: And uh, big thin shavings are served on pub food

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Speaker 1: like okonami yaki and taco yaki, and because the shavings

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Speaker 1: are so thin, the waves of heat that come off

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Speaker 1: of the hot food make the shavings kind of sway

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Speaker 1: or dance like like little like little flames. Yeah, I'm

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Speaker 1: thinking about that for some Halloween themed foods, shrivel and

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Speaker 1: like spark almost like there's options, there's options. Yeah, yeah. Um,

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Speaker 1: okonomiyaki and taka yaki are are two very very savory,

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Speaker 1: very um just pleasing foods. If you've if you've never

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Speaker 1: had them. Okama yaki it's sort of like a like

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Speaker 1: a omelet kind of thing, and taka yaki are sort

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Speaker 1: of like little hush puppies that have this a little

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Speaker 1: piece of octopus inside. Um, you know, like very like

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Speaker 1: soft and super like savory salty, so good um, comfort food,

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Speaker 1: very comfort food, really enhanced by this this just savory

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Speaker 1: bomb that is of Benita shaving. And yeah, there are

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Speaker 1: just a bunch of different ways to produce cutso bushy um,

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Speaker 1: from the egg, from the exact cut of the fish

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Speaker 1: that you're using, to how much fat and skin is

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Speaker 1: left on for how long in the process, to the

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Speaker 1: exact preservation process, to the flaking process. Um. And people

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Speaker 1: have strong preferences, very personal, very nostalgia based, I think,

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Speaker 1: and for for different applications. Yeah. Yes, And like I said,

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Speaker 1: there are at least two free, short, very well done

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Speaker 1: documentaries that I watched about this, and we're going to

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Speaker 1: talk a little bit more about it in history section

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Speaker 1: about kind of the traditional processes of producing this. And

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Speaker 1: it's really fascinating. But yeah, people have they got their

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Speaker 1: strong opinions, which we love it. Well, what about the nutrition, Uh,

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Speaker 1: this is another seasoning type thing. That packs like a

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Speaker 1: lot of flavor for your caloric buck. Um, it's really

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Speaker 1: basically just protein, like a little bit of fat, a

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Speaker 1: little bit of sodium, as with any smoked product. Like

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Speaker 1: there's a little bit of concern about some of those

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Speaker 1: smoke molecules being bad for you. But um, but generally

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Speaker 1: it's it's fine. Yeah, it's food. Yeah, it's food. It's

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Speaker 1: got a lot of flavor in it for a little

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Speaker 1: so yeah. Yeah, uh. We do have some numbers for you,

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Speaker 1: a couple yeah, a couple um from numbers collected in

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Speaker 1: Japan catches an annual two hundred and fifty tons of

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Speaker 1: bonito fish, and I don't have more recent numbers, but

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Speaker 1: as of like two thousand eight, the three major production

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Speaker 1: areas of katsubushi, we're turning out some thirty two tons

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Speaker 1: per year. And although the use of it in households

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Speaker 1: and even some restaurants was going down, the production and

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Speaker 1: market for it were increasing because of the uptick in

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Speaker 1: the creation of convenience products like instant dashy and packaged

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Speaker 1: miso soup and ramen stuff like that. Also, Okay, I

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Speaker 1: couldn't find the actual record on Guinness's actual website. Um,

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Speaker 1: but it is commonly reported that kuts of Bushi holds

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Speaker 1: the record for the world's hardest food. Uh um and like,

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Speaker 1: look up a video of of one of the blocks

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Speaker 1: that these filets turned into, because a they're really like

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Speaker 1: like when they look really they look like a piece

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Speaker 1: of driftwood um when they start out, and then when

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Speaker 1: you shaved them down, it reveals this just gorgeous semi

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Speaker 1: translucent inti year that it looks like a like a

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Speaker 1: like a solid piece of of crystal. It's really interesting.

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Speaker 1: And it is so hard that like if you tap

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Speaker 1: on it it it has like almost like a metallic

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Speaker 1: ring to it. Um. And in Japanese knife maker and

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Speaker 1: general weirdo who makes knives out of all kinds of

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Speaker 1: different non metal substances, uh he yep, made a YouTube

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Speaker 1: video where he shaved a filet down into a knife. Wow,

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Speaker 1: it's pretty cool. Pretty cool. Yeah, yeah, definitely look it up.

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Speaker 1: It's uh you can see people just kind of hitting

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Speaker 1: it against things. Sound it makes doesn't have any give,

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Speaker 1: like zero give. It's a tough it's a tough sce

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Speaker 1: not easy to to produce aditionally. Yes, yes, yes, yes,

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Speaker 1: and we'll get into that in the history but before

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Speaker 1: we do that, we're going to get into a quick

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Speaker 1: break for a word from our sponsor, and we're back.

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Speaker 1: Thank you sponsor, Yes, thank you. Yes. And as mentioned,

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Speaker 1: please see our skip Jack Tune episode and our MISA

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Speaker 1: episode Misa episode for more. Yeah that one, Yeah, that one,

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Speaker 1: but I don't know what the other thing is. But anyway,

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Speaker 1: because they are very relevant to a lot of the

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Speaker 1: stuff we're talking about. And uh, I have a bunch

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Speaker 1: of similar stories that I kind of skimmed over because

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Speaker 1: we already talked about them in past episodes, So go

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Speaker 1: check those out if you haven't already. Um. And also, yes,

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Speaker 1: this is going to be fun with Japanese. Hopefully Lauren

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Speaker 1: will help me out if I struggle too hard. But

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Speaker 1: now you're on your own. I'm out to see as

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Speaker 1: they say, Oh okay, alright. So, because Japan is an island,

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Speaker 1: seafood has long been a staple in Japanese cuisine. Um.

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Speaker 1: While the historical record indicates that production of fermented dried

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Speaker 1: bonito began in earnest in the middle of the Edo

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Speaker 1: period in Japan, which took place between sixteen o three

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Speaker 1: and eighteen sixty eight, see um, it's definitely been going

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Speaker 1: on longer than that, but thus when things were really

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Speaker 1: starting to take off. Um. And part of that was

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Speaker 1: because during this time, the bonito fish was incredibly popular

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Speaker 1: in Japan. Uh. There's a famous hiku that was written

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Speaker 1: about the first bonito of the season in Japan. Um.

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Speaker 1: I know we've talked about it. I think we did

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Speaker 1: it in the skip Jack Tune episode. But there's this

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Speaker 1: whole hi ku about like, how you know it's that

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Speaker 1: time for the first bonito catch. What a wonderful time

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Speaker 1: it is? Um and Uh, this fish was sometimes you'd

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Speaker 1: as auspicious, which is something we also talked about in

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Speaker 1: that episode, I believe. So it makes sense that this

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Speaker 1: is when we see all kinds of uses for it

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Speaker 1: starting to proliferate in the written record. Um. But yeah,

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Speaker 1: the roots of dried bonito trace back much further, at

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Speaker 1: least a seven eighteen CE, when quote a seasoning made

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Speaker 1: from fish that has been boiled and dried hard was

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Speaker 1: mentioned in the Yuro Code, which was this administrative document. Um.

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Speaker 1: The fish in question varied based on the catch, so

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Speaker 1: it wasn't necessarily benito, but a lot of times it was.

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Speaker 1: Historians think that drying fish for food and sometimes boiling

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Speaker 1: it down to make dashi. Goes back centuries earlier than

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Speaker 1: even that. UM. It was a way to preserve the

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Speaker 1: fish during lean times and also a way to make

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Speaker 1: it safer to eat, though people didn't entirely know why. Yeah,

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Speaker 1: they just knew like it seemed to work. They just

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Speaker 1: didn't know exactly why. Yeah. Yeah, like with any preserved food,

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Speaker 1: we didn't really figure out microbiology until the eighteen undreds.

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Speaker 1: So yes, yes, indeed. Um. By six seventy four, the

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Speaker 1: method of drying this fish updated a bit to include

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Speaker 1: smoke drying UM. And there's a particular story that's popularly

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Speaker 1: told as to why it updated to that that I

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Speaker 1: believe we've mentioned before to um. I think it was

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Speaker 1: in that tuna episode, but here it is again in brief.

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Speaker 1: Yeah yeah, okay, So basically, in the sixteen hundreds, a

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Speaker 1: fisherman from what is now the Wakayama Prefecture named Jantaro

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Speaker 1: was shipwrecked in a storm and ended up in what

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Speaker 1: is now the Coachy Prefecture. He took a skip jack

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Speaker 1: tuna and smoked it over an open wood fire and

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Speaker 1: found that the taste was much improved. Thus, the smoke

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Speaker 1: dried skip jack tuna or attabushi was born. As the

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Speaker 1: story goes, Um again, that kind of just makes sense

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Speaker 1: to me that somebody would have discovered that, probably multiple

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Speaker 1: somebodies that at a time whatever whatever the smoking food

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Speaker 1: is kind of a thing, so exact, But this is

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Speaker 1: a story that is very very popularly told. Um. Whatever

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Speaker 1: the truth is, the technique was adopted across the country

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Speaker 1: around this time. And also of note, as we discussed

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Speaker 1: in our Miso episode, soups were extremely popular in Japan

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Speaker 1: at this time too, and and many of those soups

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Speaker 1: called for dashi made from boiling down bonita flakes. Um

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Speaker 1: Dashi was and in a lot of ways definitely still

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Speaker 1: is integral to Japanese cuisine and daily life, as you mentioned.

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Speaker 1: And I found a really cool article about it, tracing

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Speaker 1: the evolution of it, and I cannot wait to talk

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Speaker 1: about it more in depth. Oh cool, awesome m M.

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Speaker 1: Another development that took place sometime around seventeen seventy called

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Speaker 1: for growing mold on the smoke dry tuna. There are

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Speaker 1: also a handful of stories of out how this came about,

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Speaker 1: and a lot of them are very similar to the

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Speaker 1: sort of vague it was an accident, but weight. It's

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Speaker 1: good stories we frequently come across when we do these

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Speaker 1: history sections. Um So. One of these stories simply recounts

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Speaker 1: a merchant who, upon receiving a shipment of smoke dried

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Speaker 1: tuna that was growing mold on it, he tried it.

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Speaker 1: I guess he was like, I don't want to throw

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Speaker 1: it away. Found it was delicious, so he started to

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Speaker 1: purposely grow mold on his product. There you go, There

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Speaker 1: you go. Another story is pretty much the same. Um.

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Speaker 1: A dealer didn't want to throw out a warehouse full

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Speaker 1: of molded smoked tuna, so he tried it and decided

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Speaker 1: the mold actually enhanced the flavor. And I'm sure it

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Speaker 1: didn't hurt that he didn't have to throw out all

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Speaker 1: of that products. Um. But yeah, this whole thing using

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Speaker 1: fun guy for flavor or mold for flavor also has

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Speaker 1: a long history in Japanese cuisine, so it makes sense

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Speaker 1: it would be applied here. This wasn't necessarily a new

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Speaker 1: thing at Oh no, no, no, not at all. Originally,

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Speaker 1: dried bonito was only sold in filet form um. Everyone

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Speaker 1: made their own shavings with this This microplane sort of

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Speaker 1: contraption that includes a drawer to catch the shavings called

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Speaker 1: a kasubiki, and apparently the first time that it was

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Speaker 1: sold in flake form, this might be marketing UM was

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Speaker 1: at this market stall in Tokyo in the es or

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Speaker 1: thirties that is still running to this day. Yes, yes, yes, yes.

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Speaker 1: And then this brings us to the invention of convenient

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Speaker 1: chemical alternatives promising the flavor of bonito flakes UM and

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Speaker 1: this has obviously had quite the impact on this industry

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Speaker 1: and on traditional producers. These alternatives have spent the process

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Speaker 1: up and this often involves skipping the mold application all together.

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Speaker 1: UM and many worry that the history and skill behind

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Speaker 1: bonito flake production dried buoni of flake production UM found

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Speaker 1: in traditional producers is in danger of dying out because

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Speaker 1: of this. But kind of as you mentioned earlier, Lauren,

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Speaker 1: at the same time, bonito flake production has been on

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Speaker 1: the rise in recent years thanks to these very same

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Speaker 1: convenience items like instant miso super instant noodle soups that

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Speaker 1: have made such a huge impact on the industry in

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Speaker 1: the first place. So it's kind of an interesting circle

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Speaker 1: that's going on here. UM. Globalization and the rise in

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Speaker 1: the popularity of Japanese food around the world has also

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Speaker 1: fueled the growing demand for Benita flakes worldwide, which in

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Speaker 1: turn feeds into this whole thing even more. And there

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Speaker 1: have been some hurdles. I found one particular instance, um

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Speaker 1: of how because Benito flakes often contain trace amounts of

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Speaker 1: benzopiring due to the smoking process, E regulations didn't allow

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Speaker 1: it to be imported from Japan into EU countries, which

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Speaker 1: led to some Japanese immigrants in Europe to start offering

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Speaker 1: their own products that met these EU rules. And there's

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Speaker 1: a whole yeah, like I said, there's a whole article

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Speaker 1: about it. But like you're finding the process and removing

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Speaker 1: the benzopowerne was costly, taxing and time consuming. But um,

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Speaker 1: some companies have found success. It just took them a

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Speaker 1: long time get there. Yeah, between between the benzopirne and

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Speaker 1: also um, the fact that some some of this product

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Speaker 1: is made with mold right has really um messed with

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Speaker 1: some regulations internationally. But yeah, for example, the first French

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Speaker 1: production plant for katsubushi opened in Yeah. Yeah, all of

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Speaker 1: this episode had so many stories that I read, and

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Speaker 1: I was just like inspired by or fascinated by all

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Speaker 1: the people behind this industry. Um and putting all this

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Speaker 1: hard work into it. Uh, it was really that was

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Speaker 1: really interesting to read all of their stories and to

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Speaker 1: see all these pieces of it. Sure, m m m hmmm.

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Speaker 1: I'm so excited to make use of my Vineto flicks

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Speaker 1: and to make some dashy but other things. I got

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Speaker 1: a lot of them. Yeah, they kind of only come

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Speaker 1: in like a lot portion. Yeah, but but right, Yeah,

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Speaker 1: it's it's so it can be such a simple flavor

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Speaker 1: and it's hard to like refine your palette um, especially

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Speaker 1: if you're not familiar with the product into noticing the

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Speaker 1: little differences between different types of it. But it's it's

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Speaker 1: a fun journey to go on. It is, it is,

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Speaker 1: And I think another field trip added to our list.

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Speaker 1: Oh dang. More beautiful places to go and beautiful foods

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Speaker 1: to eat. Heck, what a terrible lot that's been given well.

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Speaker 1: As always, listeners, we would love to hear from you,

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Speaker 1: especially if you have experienced with this or in Japan,

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Speaker 1: know somebody who's in the business all that kind of yes,

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Speaker 1: But in the meantime, we do have some listener mail

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Speaker 1: for you. We do. But first we've got one more

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Speaker 1: quick break for a word from our sponsors and we're back.

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Speaker 1: Thank you, sponsor, Yes, thank you, and we're back with

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Speaker 1: listen listeners. Oh, do you have any Halloween decorations up yet? Uh?

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Speaker 1: The move? Have you not put an up? Um? We

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Speaker 1: I just have my normal level of spooky um, which

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Speaker 1: like I've got like a little a little led lamp

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Speaker 1: that's like a little ghost kind of going. Uh. And

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Speaker 1: I've got one of those really silly skeleton it's like

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Speaker 1: skeleton cats that inexplicably has little skeleton ears. I don't

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00:26:05,520 --> 00:26:10,960
Speaker 1: think that that's how bones work, but I love it. Yeah,

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Speaker 1: so so so we do. It's not it's not not

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Speaker 1: Halloween e right, But you're saying it's kind of not

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Speaker 1: too much above your regular level. It's it's lower than

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Speaker 1: my normal level because I have an unpacked hard got it,

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Speaker 1: but okay, but probably higher than many other humans normal

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Speaker 1: spook level. Um, do you have Halloween decorations up? Well,

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Speaker 1: I'm kind of in a similar boat, not in the

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Speaker 1: moving process, but like I generally have some stuff up

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Speaker 1: all the time. But I went to find I have

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Speaker 1: I already have a pumpkin, but I'm not going to

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Speaker 1: carve it until much later because my pumpkins always wrought

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00:26:51,880 --> 00:26:56,800
Speaker 1: really quickly. Um, but I had these like candle pumpkin lights.

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00:26:57,640 --> 00:27:00,119
Speaker 1: I can't find them are and I think it's a

402
00:27:00,200 --> 00:27:06,520
Speaker 1: Halloween mischiefous ghost bring because I know where I put them,

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00:27:06,640 --> 00:27:13,440
Speaker 1: they are not there. And unless I was sleepwalking, I

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00:27:13,440 --> 00:27:18,040
Speaker 1: I don't know. Man, just also a very Halloween trope. Yeah,

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00:27:19,040 --> 00:27:20,920
Speaker 1: I'm gonna go look at my closet again in case

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00:27:20,960 --> 00:27:24,600
Speaker 1: maybe I packed accidentally. But yeah, I mean, keep us,

407
00:27:24,680 --> 00:27:30,119
Speaker 1: keep us updated. This is important. Yeah, I'm telling you again,

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00:27:30,240 --> 00:27:33,719
Speaker 1: like if somebody combed through our whole podcast and just

409
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Speaker 1: like piece together all of the kind of like throwaway

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00:27:36,359 --> 00:27:44,280
Speaker 1: creepy facts, you'd have a good found footage absolutely like

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00:27:44,440 --> 00:27:51,120
Speaker 1: this lady is haunted, this lady is a vampire. Yeah. Yeah, well,

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Speaker 1: I'll keep your updated. I'll find those pumpkins one way

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Speaker 1: or the other. If I have to go into that

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00:27:55,960 --> 00:28:02,960
Speaker 1: ghost realm me my decorations. Um. Anyway, I just am

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00:28:03,040 --> 00:28:05,000
Speaker 1: very very excited about soup season. I was planning all

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00:28:05,000 --> 00:28:07,679
Speaker 1: my Halloween soups and then I was like, where are

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00:28:07,720 --> 00:28:11,920
Speaker 1: my Halloween candles for my Halloween soup eating? And that's

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00:28:11,960 --> 00:28:19,240
Speaker 1: hold come to this juncture anyway, Chelsea wrote, I'm listening

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00:28:19,280 --> 00:28:21,600
Speaker 1: to your episode on Indiana, and I had to pause

420
00:28:21,680 --> 00:28:24,240
Speaker 1: and text my friends about Ethiopian airlines flying in in

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00:28:24,320 --> 00:28:27,000
Speaker 1: Jada to d C every day. I didn't know what

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Speaker 1: a huge Ethiopian community d C had until I moved

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00:28:29,840 --> 00:28:32,919
Speaker 1: here a little over a year ago. The many Ethiopian

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Speaker 1: restaurants in d C range from casual counter service to

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00:28:36,200 --> 00:28:39,400
Speaker 1: fancy spots where you'd probably see a senator. It's so

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00:28:39,440 --> 00:28:41,880
Speaker 1: cool to know the Indiana they serve as the real deal.

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Speaker 1: Just to add to your list of field trips, if

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Speaker 1: you ever decide to come to d C, you can

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00:28:47,200 --> 00:28:50,160
Speaker 1: truly eat around the world here, which I have been

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00:28:50,200 --> 00:28:56,680
Speaker 1: trying to do. Well. Yes, oh that sounds fabulous. It does,

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00:28:56,840 --> 00:28:59,000
Speaker 1: and please keep us updated on your journey. I would

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00:28:59,160 --> 00:29:02,200
Speaker 1: love to visit d C and do that. I've been

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Speaker 1: to d C a handful of times, but I think

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Speaker 1: every time I've been on kind of a crunch time wise,

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00:29:06,360 --> 00:29:10,080
Speaker 1: so I haven't had the opportunity to really dig into

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00:29:10,080 --> 00:29:13,520
Speaker 1: the food like I would like. Same same, Yeah, so

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00:29:13,600 --> 00:29:16,240
Speaker 1: I and I never had any Ethiopian food while I

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Speaker 1: was there, and now I'm really regretting that I haven't either.

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00:29:21,120 --> 00:29:25,240
Speaker 1: Um right, I've always been so on the run. But yeah,

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00:29:25,280 --> 00:29:28,040
Speaker 1: it's always been like a work trip and under like

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00:29:28,280 --> 00:29:31,840
Speaker 1: strange time crunch circumstances, right yeah, where you're kind of

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00:29:31,840 --> 00:29:37,600
Speaker 1: like what is open right now? Yes? Yes, yes, but

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00:29:37,880 --> 00:29:43,080
Speaker 1: added to the list yes uh. P K wrote, greetings

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00:29:43,160 --> 00:29:45,880
Speaker 1: from Seattle. I just finished listening to your podcast about

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00:29:45,880 --> 00:29:48,480
Speaker 1: green papaya salad and enjoyed it very much. When I

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Speaker 1: go back to Laos, it's one of the first things

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00:29:50,240 --> 00:29:52,600
Speaker 1: I ordered from a street vendor, along with whatever meat

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00:29:52,640 --> 00:29:56,360
Speaker 1: is currently grilling and sticky rice. I love the mix

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00:29:56,440 --> 00:30:00,360
Speaker 1: of hot, sweet, sour and fermented flavors. I use green

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00:30:00,360 --> 00:30:02,960
Speaker 1: papie salad as a gateway to introduce many friends to

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00:30:03,040 --> 00:30:06,280
Speaker 1: Laushan cuisine. I love the show. Keep up the good work.

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00:30:07,480 --> 00:30:15,200
Speaker 1: Oh that sounds so good and I still haven't had it,

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00:30:15,280 --> 00:30:17,400
Speaker 1: but now I'm like, I definitely want this whole combination

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00:30:17,440 --> 00:30:20,880
Speaker 1: you've got going of, like the sticky race, the flavor. Yeah,

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00:30:20,880 --> 00:30:22,960
Speaker 1: the sticky race is really important. I keep forgetting to

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00:30:23,080 --> 00:30:26,560
Speaker 1: order it when I order green papio salad from restaurants,

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00:30:26,640 --> 00:30:30,000
Speaker 1: and that is something that can no longer stand. No

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00:30:30,000 --> 00:30:33,680
Speaker 1: no more, Lauren, no more. Oh gosh, I've got to

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00:30:33,680 --> 00:30:35,920
Speaker 1: get it. It sounds so good, it's one of those things,

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00:30:35,960 --> 00:30:38,280
Speaker 1: like I said, I've never had, but I can immediately

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00:30:38,320 --> 00:30:40,960
Speaker 1: like almost taste it and no all love it. Yeah,

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00:30:41,920 --> 00:30:44,520
Speaker 1: oh yeah, it's so good. It's so it's so good.

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Speaker 1: And what a wonderful world of cravings I'm experiencing right now,

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00:30:50,480 --> 00:30:56,440
Speaker 1: so many things, always, always, always well. Thanks to both

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00:30:56,480 --> 00:30:58,280
Speaker 1: of those listeners for writing in. If you would like

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00:30:58,320 --> 00:31:01,000
Speaker 1: to write to us, you can our emails hello at

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00:31:01,000 --> 00:31:03,840
Speaker 1: savor pod dot com. We're also on social media. You

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00:31:03,880 --> 00:31:07,560
Speaker 1: can find us on Twitter, Facebook, and Instagram at saver pod,

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00:31:07,640 --> 00:31:09,680
Speaker 1: and we do hope to hear from you. Savor is

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00:31:09,720 --> 00:31:12,440
Speaker 1: production of iHeart Radio. For more podcasts from my Heart Radio,

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00:31:12,520 --> 00:31:15,080
Speaker 1: you can visit the iHeart Radio app, Apple Podcasts, or

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00:31:15,160 --> 00:31:17,920
Speaker 1: wherever you listen to your favorite shows. Thanks as always

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00:31:17,920 --> 00:31:20,920
Speaker 1: to our super producers Dylan Fagin and Andrew Howard. Thanks

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00:31:20,920 --> 00:31:22,479
Speaker 1: to you for listening, and we hope that lots more

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00:31:22,480 --> 00:31:24,280
Speaker 1: good things are coming your way