May 1, 2021
Vaughn Mossop and Simon Davis, co-founders of Australian micropublisher Somekind, never expected that their “Take away” series, which started last year as an effort to help out a few Australian restaurants in the early days of lockdown, would soon spread to the United States. Now, it’s coming to Japan.
“We thought maybe we would sell a few hundred books and give a few thousand dollars back to the venues,” Mossop says, “but it just snowballed. We’ve sold 30,000 books and raised about 375,000 Australian dollars (about ¥31.6 million). From two little books to where we are now with a series in Los Angeles and Tokyo, it’s been an incredible ride.”
100-gram slice of Bricolage sourdough
10 grams tofu sour cream (or sour cream/cream cheese)
15 grams extra virgin olive oil
20 grams of finely sliced new-season onion
4
5 grams bonito flakes
⅛ slice of lemon
1. For the aburi bonito: Combine balsamic vinegar and soy sauce in a 1:1 ratio. Weigh the bonito, then rub it with 0.8% of its weight in salt before marinating. Add the bonito to the vinegar-soy sauce mixture and ensure that it is fully submerged, cover and leave in the refrigerator to marinate overnight.
2. After the bonito has marinated, remove it from the liquid and grill the entirety of its surface with either a blowtorch, or by searing in a fry pan or on a grill.