This Month’s Film: Travellers and Magicians
Cuisine: Bhutanese

Tomorrow I’m making a trip to the East Bay for a visit to Tin’s Market in Oakland’s Chinatown. My shopping list includes rice vinegar, sesame oil, wasabi powder, dried chiles, curry powder, peppercorns, rice paper wrappers, nori, bamboo shoots, water chestnuts, coconut milk, lychee fruits, candied ginger, hoisin sauce, oyster sauce, soy sauce, sake, xiaoshing, tamarind extract, wonton wrappers, rice, rice flour, sembei, nuoc mam, shrimp chips, miso, noodles, sweet chili sauce, tonkatsu sauce, gari shoga, beni shoga, tofu, edamame, frozen seafood, fresh vegetables, disposable chopsticks, dishes and cookware, and possibly a dungeness crab, a live fish or a roasted duck. And once I get home with my trove of Asian ingredients, I’m going to get in the kitchen and make something tasty with the fresh items as a tasty reward for such an ambitious shopping excursion.

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