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Next-generation prebiotic promotes selective growth of beneficial bacteria Paving the way for new treatments for refractory clostridioides difficile colitis

Next-generation prebiotic promotes selective growth of beneficial bacteria Paving the way for new treatments for refractory clostridioides difficile colitis
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Hiroshi ohnoMotomitsu kitaokaMisaki naraMikiyasu sakanakaMamoru nishimotoSyogo eguchiAtsushi yokotaShingo maedaTakane katayamaShin kuriharaRika hiranoNaohisa sugimotoKazuto yoshimiNoriho iidaSatoru fukiyaHiroyuki nakai

How to Make Great Tempura at Home: Expert Tips From Chefs Atsushi Yokota and Nicholas Seider

How to Make Great Tempura at Home: Expert Tips From Chefs Atsushi Yokota and Nicholas Seider Epicurious 1/20/2021 © Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich “Tempura is one of the simplest ways of enhancing the natural characteristics of any ingredient, whether it’s seafood or vegetables,” says chef Atsushi Yokota. And while he clarifies that thicker-battered tempura, served in a casual style, is popular both in Japan and the US, his focus at the East Village restaurant Secchu Yokota is on a very delicate version, served piece by piece. Right now, due to the pandemic, a single bubble tent outside the restaurant means only a few diners can enjoy his superlative tempura each night. But if you can’t get there, perhaps it’s time to try your hand at making tempura at home.

United statesBruxelles capitaleAtsushi yokotaNicholas seiderSecchu yokotaMaggie hoffmanEast villageCan cook thisAri yokotaJoseph de leoFood stylingRebecca jurkevich setஒன்றுபட்டது மாநிலங்களில்ப்ரூக்ஸெல்ஸ் தலைநகரம்அட்சூஷி யோகோட்டாநிக்கோலஸ் செய்தேர்