So, way back when we were in New York I had the opportunity to spend the day at wd-50, Wylie pulled this strange wool like substance from his cooler and said taste. It was light and fluffy and distinctly salmon. What a very cool product. He then pulled out the Washoku cookbook and flipped to the page with the recipe and a technique. Funny thing is I had the book sitting at home and had not picked up on the recipe, it kind of just passed me by. I was lucky to have it pointed out to me. Today we were working with a beautiful salmon and I decided to scrape the bones and use any trim to make this salmon cotton. I did not follow the recipe, go figure. I cooked the salmon down with soy sauce and our sake-root beer broth until the salmon was dry and fluffy. The flavor of the sake-root beer worked really well with the salmon. In some ways I was glad not to have the recipe and just work with the ingredients and inspirations at hand. The other key point I was reminded of is the fact not to take anything for granted and to take a closer look at everything. Oh, and when someone hands you the keys, thank them for giving you a chance to drive the car.