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Title: weird ingredients
Review: Be warned--if you don't live in LA or NYC, you probably will not be able to find the ingredients for 95% of the recipes in this book. Almost all of them require kombu, whatever that is. Other oddities include agar flakes, shiso leaves, dried arame, agave nectar, kaffir lime leaves, tamarind, maple crystals, jicama, spelt pasta and amaranth seeds. Maybe some ingredients could be substituted, for example regular rice vinegar instead of brown rice vinegar, regular radish instead of daikon radish, regular yams instead of garnet yams, regular molasses instead of pomegranate molasses and regular bulgur instead of medium-coarse bulgur "found in Middle Eastern markets". But what is the substitute for gluten flour? Or beet juice? Or umeboshi paste?
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