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yuiyoshida

Profile Information

Name: Yui Yoshida
Gender: Female
Hometown: Northern California area
Home country: USA
Current location: CA
Member since: Mon Sep 9, 2013, 04:28 AM
Number of posts: 32,849

About Me

Japanese/Hawaiian native born in San Francisco. Dean Democrat. Previous student in Asian Studies at the University of California at Berkeley. Yoshida family originally from Miyazaki Japan. Liliko'i family from the big Island of Hawaii, Buddhist: Jodo Shu ("The Pure Land School"). Cannabis User (Medical).Asian music lover! On twitter: @yuiyoshida1987. Favorite movie of all time:Shin Godzilla. Favorite Game: Monster Hunter Word: Iceborne. PLAYING now: Ghost of Tsushima -- by birthright I am an Onna Bugeshia! Been On IMVU 12 years.

Journal Archives

King Kong vs GODZILLA

Famed California winery destroyed as fast-moving fires take over wine country

(CNN)The famed 41-year-old Chateau Boswell Winery in Napa Valley, California, was destroyed during the Glass Fire on Sunday evening, according to CNN affiliate KPIX.


The private family-owned winery, established in 1979, is located along the popular Silverado Trail, an area that came under mandatory evacuation orders on Sunday as the Glass Fire grew from a relatively small 20-acre vegetation fire to burn 11,000 acres.
Photos show flames completely taking over the stone chateau as firefighters worked to contain them Sunday night.

Chateau Boswell, located in in St. Helena, is known as one of just a handful of privately owned family wineries remaining in Napa Valley, according to its website.

https://twitter.com/amyhollyfield/status/1310590680498991104

The Black Rock Inn, another popular destination in St. Helena, was also destroyed in the fire, according to its former owner, Jeff Orlik.
Orlik told CNN that he sold the inn two years ago and the new owners had been working on the property during that time. It wasn't currently open to lodgers.

There are dozens of wineries in the area, three of which -- Reverie Winery, Viader Winery and Davis Estates winery -- are also threatened by flames, according to KPIX.

Fueled by dry conditions and high winds, two other fires -- the Boysen Fire and the Shady Fire -- also sparked Sunday night in the area, according to Cal Fire.

https://www.cnn.com/2020/09/28/us/chateau-boswell-winery-california-fire/index.html

Fareed Zakaria: This is how Republicans keep their power





FOUR More years of TRUMP?? NO...FUCKING WAY...there will be a civil war first!


A fox who became attached to a human after being rescue

The Way of the Ghost Lyrics [Japan/English] Ghost of Tsushima Ending Song

Why Asians Are Good At Math - Jimmy O. Yang

whispers II

Umami, Japan's "Fifth Flavor"

The Japanese didn’t invent what has come to be known as the “fifth flavor” – besides the well-known sweet, sour, bitter and salty – but a Japanese man named it: umami.

In 1907, during the first few decades of modern Japan, a chemist at Tokyo’s Imperial University named Kikunae Ikeda had an insight that the flavor of one of Japan’s staple foods – the broth called dashi, a basic ingredient in countless soups, sauces and stews – had a quality that, chemically and gastronomically, qualified it as a distinctive flavor.

By 1908, Ikeda had isolated the chemicals, the salts of glutamates, an amino acid, and given his discovery a new name: umami, a word combining the kanji for delicious (umai) and taste (mi). By 1909, he had developed a chemical process for isolating the brown crystals that contained the flavor: L-glutamate.

Ikeda’s discovery was scientific proof of what the Japanese, and chefs the world around, had known for centuries: that there is a “brothy” or “meaty” taste to some foods, particularly meats, seafoods, cheeses and fermented foods, that is uniquely satisfying. The presence of umami can add dimension to foods, balancing out other flavors – especially salt, but also sweet – and giving dishes a depth and satiation factor.

Subsequent Japanese chemists such as Shintaro Kodama (a student of Ikeda’s) and much later, Akira Kuninaka, discovered other foods that contained the chemical elements of umami, including dashi’s main ingredient, bonito flakes, and much later, shitake mushrooms. Kuninaka added greatly to the research when he proved that it was the chemical synergy between ribonucleotides and L-glutamate that created even stronger umami flavors.

continues..
https://japanology.org/2016/10/umami-japans-fifth-flavor/

THIS!!!!

https://twitter.com/NickKristof/status/1309926942892683266

YUI VS DEVILJO....




This was a tough one and I got knocked around a lot ...enjoy! I should do this for a living haha!
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